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South Indian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
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.
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 ...
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region). [1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali.
There is a small community of Tamils in Pakistan. Some Tamils migrated from the South Indian state of Tamil Nadu , and settled in Karachi after independence in 1947. Although there are some Tamils that have been there since the early 20th century, when Karachi developed during the British Raj .
Kaara kozhambu (Tamil Nadu) a dish used with rice made of chilli powder and tamarind: Vegetarian Kanji: a rice porridge: Vegetarian Keerai koottu (Tamil Nadu) Green leaves kootu: Vegetarian Keerai masiyal: Ground green leaves used as a side dish for rice or mixed with rice. Vegetarian Keerai poriyal: Green leaves mixed with daal and coconut ...
In Tamil Nadu and Karnataka, it is served with grated coconut with jaggery made of palm sugar or sugar cane, or with sweetened coconut milk. In Sri Lanka, pittu is usually accompanied with tripe curry, fish or a meat curry, coconut milk and a sambol. There are also many improvisations and experiments done on puttu in Kerala. Wheat and maize ...
Chettinad biryani is famous in the Indian state of Tamil Nadu. It is mostly made using jeera samba rice, and is known to have a distinct aroma of spices and ghee.This biryani is usually paired with nenju elumbu kuzhambu, a spicy and tangy goat meat gravy [citation needed]. The podi kozhi is usually topped with fried onions and curry leaves.