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Tamil Lexicon (Tamil: தமிழ்ப் பேரகராதி Tamiḻ Pērakarāti) is a twelve-volume dictionary of the Tamil language. Published by the University of Madras , it is said to be the most comprehensive dictionary of the Tamil language to date.
Peacock, a type of bird; from Old English pawa, the earlier etymology is uncertain, but one possible source is Tamil tokei (தோகை) "peacock feather", via Latin or Greek [37] Sambal, a spicy condiment; from Malay, which may have borrowed the word from a Dravidian language [38] such as Tamil (சம்பல்) or Telugu (సంబల్).
The List of Tamil Proverbs consists of some of the commonly used by Tamil people and their diaspora all over the world. [1] There were thousands and thousands of proverbs were used by Tamil people, it is harder to list all in one single article, the list shows a few proverbs.
S Ramakrishnan, commonly known as Cre-A Ramakrishnan [a] (18 June 1945 – 17 November 2020), was an Indian publisher and editor who founded Cre-A Publishing. [b] He is known for making major contributions to Tamil contemporary literature and vocabulary though Cre-A, including the introduction of several editing and translation practices, and for producing one of the most used modern ...
The Tamil Language which was used (to write Silapathikaram and Thirukural) 20 centuries back is essentially the same language which has been used now (except for the regional slangs in spoken forms) In fact except Tamil and Sanskrit, no other Indian language has the same vocabulary and grammar structure for more than 10 decades.
Tho Pa wrote several books in Tamil that continue to hold value in the Tamil literary space. Lena, who was Tho Pa’s friend for over 20 years, added, “I have published his books Naan Hinduvala Neengal, Valithadangal, Theivam Enbathoor among others. He is a walking dictionary also because he knows the root words of many Tamil words.
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Terminology differs between countries. In the United States, for example, an entire dairy farm is commonly called a "dairy".The building or farm area where milk is harvested from the cow is often called a "milking parlor" or "parlor", except in the case of smaller dairies, where cows are often put on pasture, and usually milked in "stanchion barns".