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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.
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.
Paddy fields in present-day Tamil Nadu. Among the five geographical divisions of the Tamil country in Sangam literature, the Marutam region was the most fit for cultivation, as it had the most fertile lands. [2] The prosperity of a farmer depended on getting the necessary sunlight, seasonal rains and the fertility of the soil.
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Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from Southern India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra. Often, depending on preference, it has various seasonings and/or vegetables added during cooking.
Puduvayal is a town in Karaikudi taluk, Sivaganga district in the Indian state of Tamil Nadu. It is a town located in the Chettinad region of the Sivagangai district. On road, it is 12 km away from Karaikudi and 21 km away from Aranthangi. This town is famous for its rice mills. Puduvayal is the 2nd largest rice producer in Tamil Nadu.
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Thiruvasagam (Tamil: திருவாசகம், romanized: tiruvācakam, lit. 'sacred sayings') is a volume of Tamil hymns composed by the ninth century Shaivite bhakti poet Manikkavasagar. It contains 51 compositions and constitutes the eighth volume of the Tirumurai, the sacred anthology of the Tamil Shaiva Siddhanta.