Search results
Results From The WOW.Com Content Network
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 ...
Congee ( / ˈkɒndʒiː /, derived from Tamil கஞ்சி [kaɲdʑi]) [1] [2] [3] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
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 ...
The word sambar (சாம்பார்) stems from the Tamil word champāram (சம்பாரம்). [ 3 ] A Tamil inscription of 1530 CE, [ 4 ] [ 5 ] shows the use of the word champāram in the sense of meaning a dish of rice accompanying other rice dishes or spice ingredients with which a dish of vegetable rice is cooked:
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and in Sri Lanka. The name idiyappam derives from Tamil and Malayalam. The Tamil / Malayalam word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil and Malayalam word ...
Unlike other rice porridges, our lugaw, the Tagalog word for it, aka arroz caldo, started with sautéing minced garlic and sliced ginger in a pot with oil until fragrant, per my Tita Marissa's recipe.
Cookbook: Dosa. Media: Dosa. A dosa is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew). Dosas are popular in South Asia as well as around the world.