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Talakaya koora: a hearty meat curry with bold flavours, made with lamb's head, coriander, and spices. Chepala pulusu: a fish curry seasoned with freshly ground spices and tamarind juice. Endu chepala vankaya: a flavourful dry fish curry cooked with brinjal. [6] Royyala koora: prawns cooked in a tangy paste of tamarind and onion.
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.
Fish curry may refer to: Kedgeree, Indian and later British breakfast dish; Malabar matthi curry, an Indian dish; Fish head curry, a Singaporean dish where the head of an ikan merah (red snapper, literally "red fish") is used; Machher jhol (also called machher ghonta), a traditional Bengali and Oriya fish curry; Mas riha, a Maldivian fish curry
Kodi guddu pulusu is a dish in Telangana. Kodi guddu means "the egg" and pulusu implies a spicy tamarind sauce. [ 1 ] As a result, this dish usually consists of boiled eggs cooked in a tangy tamarind sauce combined with spices.
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 .
Steamed curry is a type of Southeast Asian curry that is traditionally cooked by steaming or roasting (on an embers) [1] in banana leaves and served with cooked rice.The curry base is typically made with a paste, either curry paste or fish paste, and may also include coconut cream or coconut milk and eggs.
Ragi mudde is consumed with the famous Karnataka-style upsaaru, bassaaru or nati koli saaru (chicken curry) or menthyada gojju (sweet and sour dish made of fenugreek and tamarind). In most of southern Karnataka/old Mysore it is eaten almost daily. Many luxury hotels serve ragi mudde on special occasions. In the Rayalaseema region of Andhra ...
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
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