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Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds. [1] The pulses generally used are split green gram (hesaru bele in Kannada). [2] These salads are sometimes eaten as snacks, but usually as a part of full course meal.
Kachumber, or cachumber, is a salad dish in Indian cuisine consisting of fresh chopped tomatoes, cucumbers, onions, unripe mangoes, lemon juice, and sometimes, chili peppers. [ 1 ] [ 2 ] Its regional variations in south and northeast India are known as Kosambari and Singju respectively.
The traditional way of eating involves being seated on the floor, having the food served on a plantain leaf, and using the right hand to eat. After the meal the plantain leaf is discarded but becomes food for free-ranging cattle and goats. A meal (called saapadu) consists of rice with other typical Tamil dishes on a plantain leaf. A typical ...
Mirchi ka salan is a traditional Hyderabadi dish prepared for weddings and special occasions. It is a spicy dish served with rice (either plain or spiced, like biryani rice) or chapati. [1] The mirchi (chilli peppers) are cooked in spices and mixed with a ground peanut paste which gives the dish a grainy texture. Sometimes the chillies can also ...
flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple: Vegetarian Pattor: A flour based snack: Vegetarian Phirni: a rice Pudding Vegetarian Pinni: An almond based dessert Vegetarian Rajma chaval
Assamese cuisine is the cuisine of the Indian state of Assam.It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.
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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.