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Malabar matthi curry. Malabar matthi curry, also known as fish curry, is a traditional Kerala dish. It is usually prepared with fish semi-stewed in a Kerala -style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions. While sardines are commonly used, the dish can be prepared with a variety of fish ...
Rasam is a spicy South Indian soup -like dish. [1] It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is watery in consistency. Chilled prepared versions are marketed ...
Tamarind broth, lentils, vegetables. Food energy. (per serving) 139 kcal (582 kJ) Media: Sambar. Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil -based vegetable stew, cooked with pigeon pea and tamarind broth. [1] It originates in South Indian cuisine and is popular in large parts of India and beyond.
References. List of Indian soups and stews. Hyderabadi marag, a traditional Mutton Curry from Hyderabad, India. This dish is served as a starter curry. Dal makhani, a dish made from a wide variety of lentils along with butter and cream. This is a list of Indian soups and stews. Indian cuisine consists of cooking traditions and practices from ...
Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [1] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [1] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India. Vegetarian.
Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, [1] Malaysian and Singaporean cuisines [2][3] with mixed Indian and Chinese origins. [4] The head of a red snapper is stewed in a Kerala -style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a ...
Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. [1] It is not to be confused with leaves from the curry tree, although some curries do include curry leaves. [2][3] Curry is prepared in the native cuisines of many Southeast Asian and East Asian countries. [1][4]
Goan Hindu cuisine is mild, with use of tamarind and kokum for souring, and jaggery for sweetening. It uses spices such as asafoetida, fenugreek, curry leaves, mustard, and urad dal. Onion and garlic are also used. It also includes vegetables, such as lentils, pumpkins, gourds, bamboo shoots, and roots. The medium of cooking is coconut oil.