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Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and the country of Sri Lanka.The name idiyappam derives from Tamil. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil word nool, meaning string or thread.
Muṟukku (Tamil: முறுக்கு, romanized: muṟukku, lit. 'twisting') is a savoury, crunchy snack originating from the Indian subcontinent. In India, murukku is especially common in the states of Andhra Pradesh, Odisha, Tamil Nadu, Karnataka, and Kerala. It is called murkulu or janthukulu in Andhra Pradesh and mudki/murki in Odisha.
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 ...
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
Two pieces (ari) of industrially-produced Maldives fish. Maldives fish (Dhivehi: ވަޅޯމަސް, romanized: valhoamas) is cured tuna traditionally produced in Maldives.It is a staple of the Maldivian cuisine, Sri Lankan cuisine, and the cuisine of the Southern Indian states and territories of Lakshadweep, Kerala and Tamil Nadu, and in the past it was one of the main exports from Maldives to ...
Pongal (lit. 'to boil over') is a South Indian and Sri Lankan dish of rice cooked in boiling milk. [1] [2] Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. [3] A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal, and sanyasi ...
Maldives fish Pol sambol ( Sinhala : පොල් සම්බෝල ), or thenkai sambal ( Tamil : தேங்காய் சம்பல் ), is a traditional Sri Lankan dish made from coconut , mostly used as an accompaniment with rice, string hoppers , hoppers and curries.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish.