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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.
Pakora. Pakora (pronounced [pəˈkɔːɽa]) is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. [5] It often consists of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep fried.
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
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Media: Kuzhambu. Kuḻambu (Tamil: குழம்பு), is a tamarind-based stew in Tamil cuisine popular in Tamil Nadu and Sri Lanka [1] that can include a variety of meat, vegetables, and in some cases, dal. Kuḻambu is based on a broth made with tamarind, a blend of spices that include ground coriander seeds, fenugreek, and toor dal, and ...
In contrast, South Indian vegetarian cuisine emphasizes rice-based dishes, such as idli, dosa, and sambar. Coconut is widely used in cooking, along with tamarind to add a tangy flavor. Popular dishes include rasam (a thin soup), avial (a vegetable dish made with coconut and yogurt), and pongal (a rice and lentil dish). The use of curry leaves ...
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in ...
Raita. Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a ...