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Tamil portal. v. t. e. Tamil cuisine is a culinary style of Tamil people originating in 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.
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Politics. Tamil portal. v. t. e. Tamil culture refers to the culture of the Tamil people. The Tamils speak the Tamil language, one of the oldest languages in India with more than two thousand years of written history. Archaeological evidence from the Tamilakam region indicates a continuous history of human occupation for more than 3,800 years.
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
Food portal. v. t. e. South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical ...
Pongal (dish) Pongal (lit. 'to boil over') is a South Indian and Sri Lankan dish of rice cooked in boiling milk. [1][2] Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. [3] A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal ...
Uttapam. 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 ...
Upma. Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma is a famous south indian recipe, it originates from India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtrian, and Sri Lankan Tamil dish.