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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.
The different names for the dish derive from the combinations of the word uppu, meaning salt in Tamil and mavu meaning ground grain meal in Tamil. Paniyaram is a dumpling shaped dish made using dosa batter. Appam is prepared with a fermented batter of rice and black gram mixture. Appam generally has thin corners with a soft and thick center.
There are many Tamil loanwords in other languages. The Tamil language , primarily spoken in southern India and Sri Lanka , has produced loanwords in many different languages, including Ancient Greek , Biblical Hebrew , English , Malay , native languages of Indonesia , Mauritian Creole , Tagalog , Russian , and Sinhala and Dhivehi .
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.
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.
Vir Sanghvi, an Indian journalist, quotes food historian K. T. Achaya and states that the appam is mentioned in the Tamil Sangam literature, in works like Perumpāṇāṟṟuppaṭai. [ 3 ] [ 4 ] [ 5 ] Achaya states that appam was well-established in ancient Tamil country as mentioned in Sangam , with poems also describing appam along with ...
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.
The literal meaning of the name of the scheme Amma Unavagam is Mother's canteen. Amma translates to mother in Tamil, but is also a reference to the former chief minister of Tamil Nadu J. Jayalalithaa, who introduced this restaurant chain as part of government schemes aimed at aiding economically disadvantaged sections of society.