|
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] |
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 People
The Tamils ( ), also known by their endonym Tamilar, are a Dravidian ethnic group who natively speak the Tamil language and trace their ancestry mainly to the southern part of the Indian subcontinent. The Tamil language is one of the longest-surviving classical languages, with over two thousand years of written history, dating back to the Sangam period (between 300 BCE and 300 CE). Tamils constitute about 5.7% of the Indian population and form the majority in the South Indian state of Tamil Nadu and the union territory of Puducherry. They also form significant proportions of the populations in Sri Lanka (15.3%), Malaysia (7%) and Singapore (5%). Tamils have migrated world-wide since the 19th century CE and a significant population exists in South Africa, Mauritius, Fiji, as well as other regions such as the Southeast Asia, Middle East, Caribbean and parts of the Western World. Archaeological evidence from Tamil Nadu indicates a continuous history of human occupat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamil Nadu
Tamil Nadu (; , TN) is the southernmost States and union territories of India, state of India. The List of states and union territories of India by area, tenth largest Indian state by area and the List of states and union territories of India by population, sixth largest by population, Tamil Nadu is the home of the Tamil people, who speak the Tamil language—the state's official language and one of the longest surviving Classical languages of India, classical languages of the world. The capital and largest city is Chennai. Located on the south-eastern coast of the Indian peninsula, Tamil Nadu is straddled by the Western Ghats and Deccan Plateau in the west, the Eastern Ghats in the north, the Eastern Coastal Plains lining the Bay of Bengal in the east, the Gulf of Mannar and the Palk Strait to the south-east, the Laccadive Sea at the southern Cape (geography), cape of the peninsula, with the river Kaveri bisecting the state. Politically, Tamil Nadu is bound by the Indian sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Vegetable Dishes
Indian or Indians may refer to: Associated with India * of or related to India ** Indian people ** Indian diaspora ** Languages of India ** Indian English, a dialect of the English language ** Indian cuisine Associated with indigenous peoples of the Americas * Indigenous peoples of the Americas ** First Nations in Canada ** Native Americans in the United States ** Indigenous peoples of the Caribbean ** Indigenous languages of the Americas Places * Indian, West Virginia, U.S. * The Indians, an archipelago of islets in the British Virgin Islands Arts and entertainment Film * ''Indian'' (film series), a Tamil-language film series ** ''Indian'' (1996 film) * ''Indian'' (2001 film), a Hindi-language film Music * Indians (musician), Danish singer Søren Løkke Juul * "The Indian", an unreleased song by Basshunter * "Indian" (song), by Sturm und Drang, 2007 * "Indians" (song), by Anthrax, 1987 * Indians, a song by Gojira from the 2003 album '' The Link'' Other uses in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Avial
Avial (, pronounced ) is an Indian dish with origins in the state of Kerala of India. It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala ('' oonu'' in Malayalam) and is also served as a delicacy in South India. Saying something is an avial is also a common phrase attributing that thing to being a mess. Central Travancore has a slightly different variety of avial with its thin gravy whereas the classic avial is thick. Ingredients Generally, only crisp vegetables are used in avial. Vegetables commonly used in avial are elephant foot yam, plantain, ash melon (wax gourd), carrots, beans, brinjal (aubergine), cucumber, drumstick pods, snake gourd and broad bean, etc. are the recent introduction, while the Avial from the Kozhikode region includes bitter gourd. Variants of avial from the Kollam region also includes tomato a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Frying
Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level. The English-lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chana Dal
The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries. In 2023, India accounted for 75% of global chickpea production. Etymology Chickpeas have been cultivated for at least ten thousand years. Cultivation spread from the Fertile Crescent eastward toward South Asia and into Europe through the Balkans. Historical linguistics have found ancestral words relating to c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karnataka
Karnataka ( ) is a States and union territories of India, state in the southwestern region of India. It was Unification of Karnataka, formed as Mysore State on 1 November 1956, with the passage of the States Reorganisation Act, 1956, States Reorganisation Act, and renamed ''Karnataka'' in 1973. The state is bordered by the Lakshadweep Sea to the west, Goa to the northwest, Maharashtra to the north, Telangana to the northeast, Andhra Pradesh to the east, Tamil Nadu to the southeast, and Kerala to the southwest. With 61,130,704 inhabitants at the 2011 census, Karnataka is the List of states and union territories of India by population, eighth-largest state by population, comprising 31 List of districts in India, districts. With 15,257,000 residents, the state capital Bengaluru is the largest city of Karnataka. The economy of Karnataka is among the most productive in the country with a gross state domestic product (GSDP) of and a per capita GSDP of for the financial year 2023– ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian English
Indian English (IndE, IE) or English (India) is a group of English dialects spoken in the Republic of India and among the Indian diaspora and native to India. English is used by the Government of India for communication, and is enshrined in the Constitution of India. English is also an official language in seven states and seven union territories of India, and the additional official language in seven other states and one union territory. Furthermore, English is the sole official language of the Judiciary of India, unless the state governor or legislature mandates the use of a regional language, or if the President of India has given approval for the use of regional languages in courts. Before the dissolution of the British Empire on the Indian subcontinent, the term ''Indian English'' broadly referred to '' South Asian English'', also known as '' British Indian English''. Status After gaining independence from the British Raj in 1947, English remained an official lang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rasam (dish)
Rasam ( Tamil: ரசம்) or saatramudhu ( Tamil: சாற்றமுது) is a spicy South Indian soup-like dish. It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is watery in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles. An Anglo-Indian variety of rasam is the soup-like dish mulligatawny whose name is derived from the Tamil word ''mulagu thani''. Origin ' in and Tamil, ' in Kannada ( Kannada script: ), or ' (చారు) in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households ''rasam'' commonly refers to a soupy dish prepared with a sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish. Ingredients Rasam is prepared mainly with a tart base suc ... [...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] |
