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Kalanamak rice. Kalanamak is a scented rice of Nepal and India. Its name means black husk (kala = black; the suffix 'namak' means salt). This variety has been in cultivation since the original Buddhist period (600 BC). It is popular in Himalayan Tarai of Nepal i.e., Kapilvastu, and eastern Uttar Pradesh, where it is known as the scented black ...
The grains are cooked in water, like rice, or boiled with milk and sugar. Sometimes it is fermented to make beer . While also being part of staple diet for some communities in India , these seeds are, in particular, (cooked and) eaten during religious fasting (willingly abstaining from some types of food / food ingredients).
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. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
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.
Kullakar rice is an ancient rice variety, indigenous to and primarily cultivated within India. It is one of the red rice varieties that grow in the South Indian state of Tamil Nadu . Kullakar is drought- and pest-resistant, though it is susceptible to waterlogging and requires soil with good drainage.
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.
The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. [1] The dish can also be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations.
Ada (Malayalam: അട), Ela Ada, Patholi, Genasele, or Yelaiyappam [1] is an Indian sweet and traditional Kerala, Karnataka and Konkan delicacy.It can be seen even in parts of Tamil Nadu as well, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast.