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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.
Avvaiyar (Tamil: ஔவையார்) was a Tamil poet who lived during the Sangam period and is said to have had cordial relations with the Tamil chieftains Vēl Pāri and Athiyamān. She wrote 59 poems in the Puṟanāṉūṟu. [1] A plaque on a statue of the poet in Chennai suggests the first century BCE for her birthdate.
The first English translation by a native scholar (i.e., scholar who is a native speaker of Tamil) was made in 1915 by T. Tirunavukkarasu, who translated 366 couplets into English. The first complete English translation by a native scholar was made the following year by V. V. S. Aiyar , who translated the entire work in prose.
The Athichudi (Tamil: ஆத்திசூடி, romanized: Āthichūdi) is a collection of single-line quotations written by Avvaiyar and organized in alphabetical order. There are 109 of these sacred lines which include insightful quotes expressed in simple words.
The soaked rice is usually eaten in the morning with salt, lime, chili (either raw or roasted) and onions (sliced or whole) mostly for flavor. [ 8 ] [ 9 ] Panta bhat is often served with fried fish or vegetable curry or flattened rice ( chira ), dried cane or palm molasses ( jaggery or guda ) and milk curd ( doi ). [ 10 ]
English that is spoken today is not the same as it was 10 years ago or 100 years ago or 1,000 years ago—language is constantly evolving—and just because there is no clear boundary between something called 'old Tamil' and 'modern Tamil' does not mean that Tamil spoken 2,000 years ago is the same as Tamil spoken today.
That same year, a Tamil teacher in a matriculation school in Chennai reported that few of her students had a large enough Tamil vocabulary to be able to speak Tamil without including some words of English. [2] Tanglish is increasingly used in advertising aimed at consumers in Tamil Nadu, particularly for promotion of international products. [4]
An uttapam (or uthapam, uttappam, etc.) is a type of dosa from South India.Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings.The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet.