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Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...
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 ...
Palani Panchamirtham is a type of panchamrita, an Indian sweet, and Prasadam of the Dhandayuthapani Swamy Temple in Palani in the Indian state of Tamil Nadu. [1] It was declared as a Geographical indication in 2019-20 and was the first temple prasadam to be accorded the status.
Kaara kozhambu (Tamil Nadu) a dish used with rice made of chilli powder and tamarind: Vegetarian Kanji: a rice porridge: Vegetarian Keerai koottu (Tamil Nadu) Green leaves kootu: Vegetarian Keerai masiyal: Ground green leaves used as a side dish for rice or mixed with rice. Vegetarian Keerai poriyal: Green leaves mixed with daal and coconut ...
Virupakshi Hill Banana is a type of banana grown in the Virupakshi region in the Palani Hills of Western Ghats in the Indian state of Tamil Nadu. [1] It was declared as a Geographical indication in 2008–09.
Vegetarian meals in Tamil Nadu are traditionally served on a plantain leaf. Murukku. Tamil Nadu is noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes.
The banana is cultivated at altitudes of 2,500–3,000 ft (760–910 m) along the Western Ghats. It is often grown as a rain-fed crop on loamy soil with a pH range of 5.5 to 6.5. The plantain trees are grown during July–August during the South-west monsoon season and may be grown along with other plants in coffee or timber plantations. The ...
The banana is often battered and then deep fried in ample palm oil. Pisang goreng might be battered or plain deep fried. The batter most commonly uses a combination of flour, either wheat, rice flour, tapioca or bread crumb. Several recipes might add coconut milk or milk and vanilla extract into the batter to add aroma. [13]