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Tamil Cuisine
Tamil cuisine is a generic term used to describe culinary practices among Tamil language, Tamil-speaking populations, originating from Southern India and neighboring Sri Lanka. It encompasses several distinct styles of cuisine or cooking repertoires, which can be divided at a basic level into "regular" Tamil cuisine of Southeastern India and Sri Lankan Tamils#Cuisine, Sri Lankan Tamil cuisine. The former is a fundamental part of what is now known as South Indian cuisine, with deep connections to other cooking styles of the southern Deccan Plateau, Deccan. The second is distinct to the Tamil-speaking populations natives to Ceylon, co-formed with other cooking styles unique to Sri Lanka (Sri Lankan cuisine), sharing significant culinary links with Coastal South West India, Southwestern India and Southeast Asia. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamil Language
Tamil (, , , also written as ''Tamizhil'' according to linguistic pronunciation) is a Dravidian language natively spoken by the Tamil people of South Asia. It is one of the longest-surviving classical languages in the world,. "Tamil is one of the two longest-surviving classical languages in India" (p. 7). attested since 300 BC, 300 BCE.: "...the most acceptable periodisation which has so far been suggested for the development of Tamil writing seems to me to be that of A Chidambaranatha Chettiar (1907–1967): 1. Sangam Literature – 200BC to AD 200; 2. Post Sangam literature – AD 200 – AD 600; 3. Early Medieval literature – AD 600 to AD 1200; 4. Later Medieval literature – AD 1200 to AD 1800; 5. Pre-Modern literature – AD 1800 to 1900" at p. 610 Tamil was the lingua franca for early maritime traders in South India, with Tamil inscriptions found outside of the Indian subcontinent, such as Indonesia, Thailand, and Egypt. The language has a well-documented history wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by Denaturation (biochemistry), coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a Kefir cheese, culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asian Pickles
South Asian pickles are a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi , thokku, or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai. Terminology Terms used for pickles in South Asia vary regionally. They are known as ''ūrugāi'' or ''thokku'' in Tamil, '' pachchadi'', ''avakaya'', ''achaar'', ''tokku'', or ''ūragāya'' in Telugu, ''uppinakaayi'' in Kannada, ''uppillittuthu'' in Malayalam, ''loncha'' in Marathi, ''lonchem'' in Konkani, ''athāṇu'' in Gujarati, ''athā''ṇ''o'' in Rajasthani and Braj, ''sendhān'' or ''sandhān'' in Awadhi, Bagheli and Bhojpuri,''khaṭāiṇ'' or ''sāndhaṇo'' in Sindh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential Mineral (nutrient), dietary minerals Sodium#Biological role, sodium and Chlorine#Biological role, chlorine), and saltiness is one of the Basic tastes, basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting (food), Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring (hydrology), spring water to extract salts; a Salt in Chinese History#Ancient China, Qin and Han dynasties, salt w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pachadi
A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce. Etymology The word ''chutney'' derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from चाटना ''chāṭnā'' 'to lick' or 'to eat with appetite'. In India, ''chutney'' refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. Overview In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as ''Pachadi'' (, , , , ) which generally refers to tradi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates, where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the thin liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kootu
Koottu (Tamil:கூட்டு), often transcribed "kootu", is a lentil and spicy vegetable stew in South Indian, particularly Tamil and Kerala cuisines. 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. The dish is noted for its nutty and complex flavors and textures, likely owing to the liberal addition of lentils and coconuts. It is typically less watery than sambhar, but more so than dry stir-fries. Virundhu Sappadu (typical Tamil feast) comes with a combination of boiled rice (''Choru'' in Tamil), sambar, rasam, curd, poriyal, koottu, appalam, pickles and banana. All koottus by default have some vegetables and lentils, but many variations of koottu exist: * Poricha Koottu: A koottu made with urad dhal and pepper is called poricha (means "fried" using oil in Tamil) koottu. Fried urad dhal, pepper, few red chilies, some cumin and fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poriyal
''Poṟiyal'' () is a Tamil word for any fried, or sometimes sautéed, vegetable dish. It is called ''palya'' in Kannada, ''vepudu'' in Telugu, and ''mezhukupuratti'' in Malayalam. It is usually made by shallow frying shredded or diced vegetables and greens along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillis, and coriander. In Tamil Nadu, shredded coconut would be added as a dressing. All ''poṟiyal''s by default have some vegetables and lentils or greens, but many variations of the main vegetable exist. ''Poṟiyal'' serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curd in Indian English). Poriyal is also commonly eaten with chapati. Many other regional variations exist. Palya, a very common dish in the South Indian state of Karnataka is very similar to the ''poṟiyal''. Some variations of the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambar (dish)
Sāmbār, or Sambhar is a lentil-based vegetable spiced curry or stew, cooked with pigeon pea and tamarind broth. It originates in South Indian cuisine and is popular in other parts of India. History The recorded history of sambar is vague. According to food historian K. T. Achaya, the earliest extant reference to sambar, as "huli", can be dated to the 17th century in present-day Karnataka. ''Kanthirava Narasaraja Vijaya'', a 1648 text by the Kannada scholar Govinda Vaidya, mentions huli (puli) (literally "sourness"), a curry similar to the modern sambar, made with vegetables and toor dal. According to a legend, sambar was first made in the Thanjavur Maratha kingdom during the reign of Shahuji I (r. 1684–1712). The legend states that during a visit by Sambhaji, a king or his royal chef substituted kokum with tamarind in the traditional ''amti'' (lentil soup), and added some vegetables to it: the resulting curry was named ''sambar'' or ''sambhar'' after Sambhaji. Sourish Bha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paruppu
Dal is a term in the Indian subcontinent for dried, split pulses. Dal or DAL may also refer to: Places Cambodia *Dal, Ke Chong Finland * Laakso, a neighbourhood of Helsinki India * Dal Lake, in Srinagar, Jammu and Kashmir, India * Dal Lake (Himachal Pradesh), India Iran * Dal, Khuzestan * Dal, Kurdistan Norway * Dal, Norway ** Dal Station Romania *Dál, the Hungarian name of Deal, Câlnic, Alba Sweden * Dal Hundred, Östergötland * Dal River Science and technology * Data access layer, a software architecture layer * Database abstraction layer, an application programming interface * Data Access Language, a discontinued SQL-like language and application programming interface by Apple Computer * Decalitre, a measure of volume * Direct Algebraic Logic, Sharp's calculator input method * Development Assurance Level in ARP4754 Transport * Dallas Love Field, an airport in Dallas, Texas * Delta Air Lines, ICAO airline code DAL * Deutsche Afrika-Linien, a Ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooked Rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Oryza sativa, Asian rice (both Indica rice, indica and Japonica rice, japonica varieties), Oryza glaberrima, African rice or wild rice, glutinous rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be brown rice, whole-grain or white rice, milled. Cooked rice is used as a base for various list of fried rice dishes, fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, rice and curry, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk (food), juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is the most c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee
Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries (the '' Coffea'' plant's fruits) are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
