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The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply ...
Tomato pappu, gongura, and tamarind are widely used for cooking curries. Spicy and hot varieties of pickles are also an important part of Andhra cuisine, including avakaya (ఆవకాయ). "Deltaic" cuisine from Guntur in Coastal Andhra is known as the spiciest variety of Andhra cuisine, primarily because of the use of red chilis ...
A deep fry reduction of the same is called Vepudu. Kodi pulusu and vepudu are popular dishes in meat. Vankaya , Aloogadda koora & fry are some of the many varieties of vegetable dishes. [2] Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and roti.
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A deep fry reduction of the same is called Vepudu. Kodi pulusu and Mamsam (meat) vepudu are popular dishes in meat. Vankaya Brinjal Pulusu or Vepudu, Aritikaya Banana pulusu or Vepudu are one of the many varieties of vegetable dishes. [81] Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and rotis.
English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Oriya Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei Nepali Maithili Rajasthani; दाल (Dāl) Pulses/ Split beans / bean: দাইল (Dāil) ডাল (Ḍāl) દાળ (Dāḷ) ಬೇಳೆ (Bēḷe) പരിപ്പ് (Parippu) डाळ Ḍāḷ ...