Search results
Results from the WOW.Com Content Network
English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Oriya Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei Maithili Nepali Rajasthani; बादाम Badaam Almond: বাদাম Badam: বাদাম Badam: Badam: ಬಾದಾಮಿ (Badami) ബദാം പരിപ്പ് (Badam Parippu) बदाम Badām ...
It is called thuvaram paruppu in Tamil Nadu, thuvara parippu in Kerala and is the main ingredient for the dish sambar. In Karnataka, it is called togari bele and is an important ingredient in bisi bele bath. It is called kandi pappu in Telugu and is used in the preparation of a staple dish pappu charu. It is also known as arhar dal in northern ...
Idiyappam, also known as indiappa, noolappam, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed.
Varieties include parippu vade (lentils), ulundu vade (black gram and rice), isso (shrimp) vade, crab vade; Chinese rolls or egg rolls, which often contain minced meats, potatoes, and vegetables; Patties and pastries - filled with vegetables, meat, or fish; Vegetable/fish roti - a flatbread with a filling rolled into a triangular shape and baked
Parippu: A thick curry lentil dish. Sambar: A thick gravy made of lentils, tamarind, vegetables like drumsticks, tomato, yam etc., and flavored with asafoetida. Rasam: A watery dish made of tamarind, [20] tomatoes, and spices like black pepper, asafoetida, coriander, chili pepper, etc. It is very spicy in taste and aids in digestion.
In Kerala it is called Kadala mittai. In Tamil Nadu it is called kadalai mittai. In Karnataka it's called Kadale Mittai. Similar dishes are also very popular in Brazil, where it is known as pé-de-moleque, in Paraguay, where it is called ka'i ladrillo, and in Thailand, where it is called thua tat. [citation needed]
Jaffna crab curry (Sinhala: යාපනය කකුළු ව්යංජනය, Tamil: யாழ்ப்பாண நண்டு கறி), also known as Sri Lankan crab curry or Kakuluwo curry, is a traditional spicy crab curry.
The dish is prepared by mixing rice flour with hot water, oil and seasoned with salt. It is then kneaded into a smooth dough.The dough mixture is used to fill an 'idiyappam' press or a sieve and the thin vermicelli-style noodles are pressed out onto banana leaves.