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Pulusu koora/Aava petti koora (stew): boiled vegetables cooked in tamarind sauce and mustard paste. Some varieties include potlakaya , anapakaya , bendakaya , gummadikaya . Kaaram petti koora/Koora podi koora (literally, "dish with curry powder added"): sautéed vegetables cooked with curry powder or paste, served as a solid mass.
Pesara (moong-dal) pulusu Various types of lentils (pappulu) and millet for sale at a marke. Sarva pindi, a spicy pancake, is a common breakfast, made from rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves, and green chilis. [2] Pachi pulusu, a spicy, raw rasam made with tamarind, chili, and onions. Prepared mainly in summer.
A tablespoon of ragi flour is first mixed with water to make a very thin paste and later added to a thick-bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel, ragi flour is added, which forms a mound on top of boiling water.
Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc. [5]
Samayal Samayal with Venkatesh Bhat is a 2014 Indian Tamil-language cooking show featuring chef Venkatesh Bhat cooking 100 of his top recipes, that home cooks and viewers can try. The program focuses on what have been described by Times of India as "exciting recipes, especially South Indian" cuisine .
Other well known recipes made with Gongura as the main ingredient are Gongura pappu (lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp). In recent times, Gongura Chicken is also being served in restaurants. Gongura and calabash is extremely popular with the Telugu community in South Africa.
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. [1] Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and ...
Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where several curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.