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Kambu is the Tamil name of pearl millet and is a common food across the Indian state of Tamil Nadu. It is the second important food for Tamil people consumed predominantly in the hot humid summer months from February through May every year. It is made into a gruel and consumed along with buttermilk or consumed as dosa or idly.
Kambar, or Kavichakravarthy Kamban (1180 CE–1250 CE), [1] was an Indian poet and the author of the Ramavataram, popularly known as Kambaramayanam, the Tamil version of the epic Ramayana. [2] Kambar also authored other literary works in Tamil, such as Tirukkai Valakkam, Erelupatu, Silai Elupatu, Kangai Puranam, Sadagopar Antati and Saraswati ...
Kannada Malayalam Marathi Oriya Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei Nepali Maithili Rajasthani; दाल (Dāl) Pulses/ Split beans / bean: দাইল (Dāil) ডাল (Ḍāl) દાળ (Dāḷ) ಬೇಳೆ (Bēḷe) പരിപ്പ് (Parippu) डाळ Ḍāḷ: ଡାଲି (Ḍāli) ਦਾਲ (Dāl ...
Kannada lost clusivity. Old Tamil retained the PD like tense system of past vs non past but none currently do, all have past, present, future. Common plural marker is -kaḷ(u) in Tamil-Kannada while Tulu uses -ḷŭ, -kuḷŭ, certain Malayalamoid languages use other methods like -ya in Ravula and having kuṟe before the word in Eranadan.
Koozh is made from Kezhvaragu or Cumbu flour and broken rice, known as noiyee in Tamil, and is cooked in a clay pot. Koozh is a vegetarian recipe, though there are non-vegetarian varieties of koozh made from fish, crab and chicken. It is a staple food among the villagers of Tamil Nadu. Koozh is usually made in large batches and develops a sour ...
In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali. Ragi mudde is the main food in Kolar, Mandya, Hassan, Mysore, Tumkur, Bengaluru Rural, Ramanagar districts in Karnataka and Rayalaseema Region in Andhra Pradesh. A similar variation known as dhindo is also eaten in Northeast India, Nepal and Bhutan.
Paddu (Kannada: ಪಡ್ಡು, ಗುಳಿಯಪ್ಪ) is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa ...
'Kuttarici') is an indigenous variety of rice grown in Udupi and Dakshina Kannada districts of Karnataka, Palakkad district of Kerala, India and in Jaffna district of Northern Province, Sri Lanka. [1] [2] It is known for its coarseness and health benefits. It is popular in Kerala and coastal Karnataka in India and Sri Lanka where it is used on ...