Search results
Results from the WOW.Com Content Network
Ridge gourd with moong-dal pappu. Pappu (dal/lentils) dishes include toor daal (kandi pappu) and moong daal (pesara pappu), which are usually cooked with a vegetable or other green. No masala is added to the dal. In some areas, garlic and onion are included in the seasoning, while in others asafetida (hing/inguva) is used.
It is called toor dal in Hindi. It is called thuvaram paruppu in Tamil Nadu, thuvara parippu in Kerala and is the main ingredient for the dish sambar. In Karnataka, it is called togari bele and is an important ingredient in bisi bele bath. It is called kandi pappu in Telugu and is used in the preparation of a staple dish pappu charu. It is also ...
This page was last edited on 19 February 2007, at 08:46 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Kaara kozhambu (Tamil Nadu) a dish used with rice made of chilli powder and tamarind: Vegetarian Kanji: a rice porridge: Vegetarian Keerai koottu (Tamil Nadu) Green leaves kootu: Vegetarian Keerai masiyal: Ground green leaves used as a side dish for rice or mixed with rice. Vegetarian Keerai poriyal: Green leaves mixed with daal and coconut ...
Rasam in and Tamil, Tili sāru in Kannada (Kannada script: ತಿಳಿ ಸಾರು), or chāru (చారు) in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households rasam commonly refers to a soupy dish prepared with a sweet-sour stock made from either kokum or tamarind , along with tomato and lentil ...
Similar to Modak in Tamil Nadu Kuzhi paniyaram: Black lentils and rice: Mysore Pak: Besan flour, sugar, ghee: Burfi: Obbattu / Holige / Bobbatlu / Pappu Polelu / Boli: Maida flour, Coconut or Channa Dal/Toor Dal, Jaggery: Bread Srivilliputtur Palkova Milk, Sugar: Famous in Srivilliputhur, Tamil Nadu: Palathalikalu: Rice flour, milk Pongal: rice ...
Tamil cuisine is a culinary style of Tamil people originating from 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 ...
Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively. [31] Some pulses, such as channa or cholae , rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour .