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Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [ 1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Karnataka, Kerala, Tamil Nadu, Andhra Pradesh and Telangana. [1] Puli means 'tangy' or 'sour' in South Indian languages, referring to the ...
Kolam ( Tamil: கோலம், Malayalam: കോലം, Kannada: ರಂಗೋಲೆ ), also known as Muggu ( Telugu: ముగ్గు ), Tarai Alangaram ( Tamil: தரை அலங்காரம்) and Rangoli ( Kannada: ರಂಗೋಲೆ) is a form of traditional decorative art that is drawn by using rice flour as per age-old ...
South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks ...
Puttu is made by slowly adding water to ground rice until the correct texture is achieved. Using hot water would improve the softness of puttu. It is then spiced, formed and steamed with layers of grated coconut. [2] Puttu is generally cooked in an aluminium puttu kutti [3] vessel with two sections. The lower section holds water and the upper ...
Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties. There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish.
The alphabetised list of native traditional drinks is as follows: Akani- palm sap from Tamil Nadu. Apo – traditional drink from Arunachal Pradesh made from fermented rice; Arrack-distilled from a wash of palm Jagger, herbs etc. from Kerala; Bangla – a distilled country liquor made from starch and sold in West Bengal by government licensed ...