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The State Board of School Examinations (Sec.) & Board of Higher Secondary Examinations, Tamil Nadu (Abbreviation: SBSEBHSE) is recognized by State Common Board of School Education. [ 1 ] [ 2 ] [ 3 ] this board in located in chennai , is a statutory and autonomous body established under the Government of Tamil Nadu , Act 8/2010 Uniform System of ...
Sevai is similar to idiyappam, in the ingredients and preparation. Sevai, unlike idiyappam, is typically broken or cut up rather than in piles of noodles. In this way, sevai is treated almost as a substitute for rice. Idiyappam, by contrast, is served almost as a substitute for appam with side dishes like curries or kormas.
The Hindu Religious and Charitable Endowments Department of the Government of Tamil Nadu manages and controls the temple administration within the state. The Tamil Nadu Hindu Religious and Charitable Endowments Act XXII of 1959 controls 36,425 temples, 56 mathas or religious orders (and 47 temples belonging to mathas), 1,721 specific endowments and 189 trusts.
Private schools may be affiliated with either of Tamil Nadu Board of Secondary Education, Central Board of Secondary Education (CBSE), Council for the Indian School Certificate Examinations (ICSE) or National Institute of Open Schooling (NIOS). [8] As of 2023, there are 12,631 private schools with 56.9 lakh students. [7]
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 ...
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and the country of Sri Lanka.The name idiyappam derives from Tamil. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil word nool, meaning string or thread.
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from Southern India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra. Often, depending on preference, it has various seasonings and/or vegetables added during cooking.