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Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
Tamarind broth, lentils, vegetables. Food energy. (per serving) 139 kcal (582 kJ) Media: Sambar. Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil -based vegetable stew, cooked with pigeon pea and tamarind broth. [1] It originates in South Indian cuisine and is popular in large parts of India and beyond.
Dosa (food) A dosa, dosai or dosha is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew). Dosas are popular in South Asia as well as around the world.
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. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
Food portal. v. t. e. South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical ...
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma is a famous south indian recipe,It originates from India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha,Telangana, [2] Karnataka, Maharashtrian, and Sri Lankan Tamil dish.it have various seasonings and/or vegetables are often added during the cooking, depending on ...
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.
Media: Kuzhambu. Kuḻambu (Tamil: குழம்பு), is a tamarind-based stew in Tamil cuisine popular in Tamil Nadu and Sri Lanka [1] that can include a variety of meat, vegetables, and in some cases, dal. Kuḻambu is based on a broth made with tamarind, a blend of spices that include ground coriander seeds, fenugreek, and toor dal, and ...