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Ragi mudde is the main food in Kolar, Mandya, Hassan, Mysore, Tumkur, Bengaluru Rural, Ramanagar districts in Karnataka and Rayalaseema Region in Andhra Pradesh. A similar variation known as dhindo is also eaten in Northeast India, Nepal and Bhutan.
The mixture can be flavored with mustard, chilis, curry leaves, jaggery, onions, or fenugreek. Fish, chicken, and eggs are typical meat additions. Pachi pulusu is an unheated version of pulusu, typically made of mangoes or tamarind, and eaten during the warmer months. Majjiga pulusu: sour buttermilk boiled with channa dal and coconut paste
Fish is a core part of the Bengali diet, and is the main source of protein. Bengalis typically use freshwater and brackish fish when making meals. Spices are used heavily in the preparation of fish, and the fish is usually served either as a curry or a fried steak. Popular fish curries include boal, rohu, ilish, and pabda.
Hindus tend to cook with fish rather than beef. The Hindu community of Chittagong organises Mezban feasts each year as "Chittagong Parishad", with curries of fish and vegetables. [26] Kala bhuna, blackened beef, is a dish from Chittagong [29] [30] made of beef shoulder cooked with spices until dark and tender. [31] [32]
Fish tea – spicy soup in Caribbean cuisine, similar to a fish bouillon; includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft Fishcake – Fried minced or ground seafood
Pohela Baishakh celebration in Dhaka, Bangladesh. The culture of Bengal defines the cultural heritage of the Bengali people native to eastern regions of the Indian subcontinent, mainly what is today Bangladesh and the Indian states of West Bengal and Tripura, where they form the dominant ethnolinguistic group and the Bengali language is the official and primary language.
Shutki shira (Bengali: শুটকি শিরা) is a fermented fish curry made with seasonal vegetables, leafy greens, and fish or prawns. [1] [2] It is cooked without oil or fat. [3] The dish is popularly eaten in eastern Bengal, particularly in the Sylhet Division and neighbouring regions. It has many variations. [4]
Pesara (moong-dal) pulusu Various types of lentils (pappulu) and millet for sale at a marke. Sarva pindi, a spicy pancake, is a common breakfast, made from rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves, and green chilis. [2] Pachi pulusu, a spicy, raw rasam made with tamarind, chili, and onions. Prepared mainly in summer.