Search results
Results from the WOW.Com Content Network
Sevai is similar to idiyappam, in the ingredients and preparation. Sevai, unlike idiyappam, is typically broken or cut up rather than in piles of noodles. In this way, sevai is treated almost as a substitute for rice. Idiyappam, by contrast, is served almost as a substitute for appam with side dishes like curries or kormas.
With the first translation of the Kural text into Telugu made in 1877, Telugu has seen a series of translations before the turn of the 20th century. [1] The first translation was titled Trivarga Dipika made by Venkatrama Srividyanandaswami of the Kanuparti family, who presented it with elaborate notes. [2]
The origin of this word cannot be conclusively attributed to Malayalam or Tamil. Congee, porridge, water with rice; uncertain origin, possibly from Tamil kanji (கஞ்சி), [7] Telugu or Kannada gañji, or Malayalam kaññi (കഞ്ഞി). [citation needed] Alternatively, possibly from Gujarati, [8] which is not a Dravidian language.
Tamil cuisine is a culinary style of Tamil people originating from 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 ...
The poet Avvaiyar, for example, describes her hearty summer lunch as "steamed rice, smoked and mashed aubergine, and tangy, frothy buttermilk," while the poet Mudathama Kanniyar describes "Skewered goat meat, crispy fried vegetables, rice and over 16 varieties of dishes" as part of the royal lunch he was treated to in the palace of the Chola king.
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.
Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Kerala, Tamil Nadu and Karnataka. [1]
Soaked rice is cooked in milk at a ratio of 1:2.5; when the rice is cooked, well-broken jaggery is added. The dish is completed by adding a splash of ghee and fried dry fruit. Payasam, a sweet pudding sometimes served in temples [10] Gavvalu or "sweet shells" (Telugu: గవ్వలు, gavvalu), deep-fried and sugared balls of flour