Search results
Results from the WOW.Com Content Network
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown [15] [18]) which is used for the sadya. Kerala matta rice is sometimes used. [19] Parippu: A thick curry lentil dish. Sambar: A thick gravy made of lentils, tamarind, vegetables like drumsticks, tomato, yam etc., and flavored with asafoetida.
Thalassery biryani prepared Aleesa (അലീസ), a sweet Ramadan dish that fuses Arabian and Malabar cuisine; in the past, Malabari people introduced this dish even to Karachi, now in Pakistan
You are free: to share – to copy, distribute and transmit the work; to remix – to adapt the work; Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
This Indian cuisine –related article is a stub. You can help Wikipedia by expanding it.
Keralapanineeyam (or Kerala Panineeyam, Keralapaniniyam) is a treatise on Malayalam grammar and rhetoric, written by A. R. Raja Raja Varma, grammarian, litterateur and one of the pioneers of Malayalam Language studies. The book was first published in 1896 and earned its author the sobriquet, Kerala Panini, after the Sanskrit grammarian, Panini ...
Books from the Library of Congress practicallessons00bull (User talk:Fæ/CCE volumes#Fork5) (batch 1850-1857 #5630) File usage No pages on the English Wikipedia use this file (pages on other projects are not listed).