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Eating agreeable (sattvic) food and eating in moderation have been emphasized throughout ancient Indian literature. For example, the c. 5th-century Tamil poet-philosopher Valluvar insists this in the 95th chapter of his work, the Tirukkural. He hints, "Assured of digestion and truly hungry, eat with care agreeable food" (verse 944) and ...
The eating habits of Hindu royals and Brahmins have historically had a heavy influence on Andhra cuisine. Andhra Pradesh's proximity to Western, Central, and Eastern India influenced the diversity of those border regions' cuisine as well, as the Telugu-speaking population spread into neighboring states. Different communities have developed ...
Many common curry recipes call for garlic, onion, ginger and green chilli pepper. Ingredients that impart sour flavor to the food include yoghurt, tomatoes, tamarind paste, lemon, and amsul skin. [50] or unripe mangoes. [51] [52]
Pesarattu (Telugu: పెసరట్టు; lit. ' green gram pancake '), pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa. [1] It is made with green gram batter, but, unlike a typical dosa, it does not contain Vigna mungo. [2]
Ariselu (Telugu: అరిసెలు) or Arisa (Odia: ଆରିସା) is an Indian sweet from Andhra Pradesh, Odisha, Telangana.It is also called Kajjaya (Kannada: ಕಜ್ಜಾಯ) in Kannada, Adhirasam (Tamil: அதிரசம்) in Tamil Nadu, Neyyappam (Malayalam: നെയ്യപ്പം) in Kerala,Anarsa in Marathi, arsa or anarsa in Uttarakhand, Bihar and Jharkhand.
The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply ...
Telangana cuisine is the cuisine native to the Indian state of Telangana.The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes.
Strict Madhva Brahmins avoid onion, garlic, red lentils, and even carrots, radish, brinjal and a few other vegetables and spices. They usually only eat food (prasāda) that is offered (naivedya) to one of the Vishnu deities, and fast on Vaishnava Ekadashi days (twice a month) without taking any food or water. Fruits and milk are usually allowed ...