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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 South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra, and in Sri Lankan Tamil communities.
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.
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
The different names for the dish derive from the combinations of the word uppu, meaning salt in Tamil and mavu meaning ground grain meal in Tamil. Paniyaram is a dumpling shaped dish made using dosa batter. Appam is prepared with a fermented batter of rice and black gram mixture. Appam generally has thin corners with a soft and thick center.
Peacock, a type of bird; from Old English pawa, the earlier etymology is uncertain, but one possible source is Tamil tokei (தோகை) "peacock feather", via Latin or Greek [37] Sambal, a spicy condiment; from Malay, which may have borrowed the word from a Dravidian language [38] such as Tamil (சம்பல்) or Telugu (సంబల్).
The blends also appear in medieval cookbooks under the same names. [14] A chapter in Sushruta Samhita is dedicated to dining etiquette, methods of serving food, and the proper placement of each dish before the diner. [15] This dining and serving etiquette was also adopted in medieval cookbooks with some variations. [14]
A traditional arrangement of festive foods for Puthandu. The Tamil New Year follows the spring equinox and generally falls on 14 April of the Gregorian year. [1] The day celebrates on the first day of the traditional Tamil calendar and is a public holiday in both Tamil Nadu and Sri Lanka.
[1] [6] [9] It is observed in the month of Thai according to the Tamil solar calendar and usually falls on 14 or 15 January and hence is also referred to as Thai Pongal. [3] It is dedicated to the Surya , the Sun God and corresponds to Makar Sankranti , the harvest festival under many regional names celebrated throughout India.