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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]
Sevai (Hindi: सेवई), [1] [2] also called shavige (Kannada: ಶಾವಿಗೆ), saemia (Telugu: సేమియా) and santhakai (Tamil: சந்தகை), is a type of rice vermicelli dish popular in India. [3] While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
Chitranna (Kannada: ಚಿತ್ರಾನ್ನ), also known as Lemon rice, is a rice-based dish widely prepared in South India. It is prepared by mixing cooked rice with a special seasoning called Oggarane or Gojju .
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
This rice can be enjoyed in various forms, including regular cooked dishes or incorporated into recipes like pulao, biryanis, and curries. Mushk Budji rice variety has been traditionally been served at marriage ceremonies and festivals. In Srinagar's local markets, they were previously sold as "food for the royal families" during the Mughal era.
Pongal (lit. 'to boil over') is a South Indian and Sri Lankan dish of rice cooked in boiling milk. [1] [2] Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. [3] A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal, and sanyasi ...
The food prepared using this recipe is now called uddina idli in Karnataka. The recipe mentioned in these ancient Indian works leaves out three key aspects of the modern idli recipe: the use of rice (not just black gram), the long fermentation of the mix, and the steaming for fluffiness. The references to the modern recipe appear in the Indian ...
Curd rice, also called yogurt rice, is a dish originating from India. The word "curd" in Indian English refers to unsweetened plain yogurt. It is most popular in the South Indian states of Tamil Nadu, Kerala, Karnataka, Telangana and Andhra Pradesh; and also in West Indian states of Rajasthan, Gujarat and Maharashtra. [1] [2] [3]