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Kuḻambu is based on a broth made with tamarind, a blend of spices that include ground coriander seeds, fenugreek, and toor dal, and can include fresh or dried vegetables, blended fresh coconut, or dried lentil balls (vadagam, Tamil: வடகம்). It can be made watery like a broth or thick like a gravy.
Coccinia grandis, the ivy gourd, also known as scarlet gourd, [2] is a tropical vine.It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine.
"Virundhu" refers to the core elements of Tamil cuisine offered to the guests on special occasions such as festivals and marriage ceremony. Rice staples, tomato rice, Paruppu, sambar, rasam, kuzhambu, poriyal and koottu are added with buttermilk or curd to prepare pachadi. Dry and fresh fruits or vegetables are also used to prepare traditional ...
It is a popular green vegetable in Chakma community and it is known as "Aamelli". Similarly, Gongura is popular in Tamil Nadu as well, and is called pulichakeerai (புளிச்சைக் கீரை) in Tamil. In Odisha it's known as ଗୋରକୁରା (gorkura) or ଖଟା ପାଳଙ୍ଗ (khata palangaw).
Koottu (Tamil:கூட்டு), often transcribed "kootu", is a lentil and vegetable stew in South Indian, particularly Tamil and Kerala cuisines. [1] The etymology for koottu derives from the Tamil word "koottu" which means "add" or "mixture/medley" i.e. vegetable added with lentils form the dish, which is semi-solid in consistency.
Dravidian languages include Tamil, Malayalam, Kannada, Telugu, and a number of other languages spoken mainly in South Asia. The list is by no means exhaustive. Some of the words can be traced to specific languages, but others have disputed or uncertain origins. Words of disputed or less certain origin are in the "Dravidian languages" list.
In Tamil Nadu, shredded coconut would be added as a dressing. All poṟiyals by default have some vegetables and lentils or greens, but many variations of the main vegetable exist. Poṟiyal serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curd in Indian English). Poriyal is also commonly eaten with chapati.
Schleichera oleosa, kusum tree, Ceylon oak, [4] lac tree, [5] gum lac tree. It is a large deciduous (nearly evergreen) tree with a comparatively short fluted trunk and a shade spreading crown.