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Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice , legumes , and lentils , are popular.
Modak is considered to be the favourite sweet of the Hindu deity, Ganesha. [2] From it, he gets the moniker modakapriya (one who likes modak) in Sanskrit. The word modak means "small part of bliss" and it symbolises spiritual knowledge. [13] During Ganesh Chaturthi, the puja usually concludes with an offering of 21 or 101 modaks to Ganesha ...
Pillaiyar Suḻi (Tamil: பிள்ளையார் சுழி), also rendered Ganesha's curl or Ganesha's circle, is a sacred textual symbol. It is dedicated to the Hindu deity Pillaiyar (Ganesha), who is ritually worshiped first with prayers for success and is used to symbolize an auspicious beginning.
Jnana palam (Tamil: ஞானப்பழம், romanized: Jñāna paḻam, lit. 'Fruit of wisdom'), also rendered Gnana Palam , is the name of a divine fruit in Hindu mythology . It is associated with the myth of Murugan and Ganesha participating in a contest, and the former's sacred abode of Palani . [ 1 ]
Ukadiche (Steamed) Modak offered to Lord Ganesha. Modak is said to be the favorite food of Ganesh. An offering of twenty-one pieces of this sweet preparation is offered on Ganesh Chaturthi and other minor Ganesh-related events. [111] [112] Various Maharashtrian communities prepare different dishes specially for Gauri poojan.
Methods for preparing food according to the seasons, including seasoning food with in-season spices. Explanations for preparing various vegetables using different parts of the plants. Methods for sūpa (shuked, cooked legumes), horse gram (dolichos biflorus), black gram (vigna mungo), cow peas (vigna unguiculata), and chickpeas (vicer arietinum).
The first major Udupi restaurant owner, K. Krishna Rao, began his career in food service as an attendant in ceremonies held by the Sri Krishna Temple, wherein food was served to gatherings of the temple staff and pilgrims. [13] In 1922, he moved to Madras and joined Sharada Vilas Brahmins Hotel in George Town as a kitchen servant. [13]
13th-century Ganesha bronze. Late Chola, Tamil Nadu. Vinayagar Agaval is a devotional poetic hymn to the Hindu deity Ganesha. It was written in the 10th century during the Chola dynasty by the Tamil poet Avvaiyar, shortly before her death. [1] It is considered to be her greatest poem. [2] The 72-line 'Agaval' is a form of blank verse, close to ...