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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.
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.
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.
The origin of this word cannot be conclusively attributed to Malayalam or Tamil. Congee, porridge, water with rice; uncertain origin, possibly from Tamil kanji (கஞ்சி), [7] Telugu or Kannada gañji, or Malayalam kaññi (കഞ്ഞി). [citation needed] Alternatively, possibly from Gujarati, [8] which is not a Dravidian language.
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. In Karnataka, it is known as Ottu Shavige in Kannada and it is also termed semige or semé da addae in Tulu in Mangalore and Udupi. In Maharashtra it is known as ...
The first Kannada translation of the Kural text was made by Rao Bahadur R. Narasimhachar around 1910, who translated select couplets into Kannada. It was published under the title Nitimanjari, in which he had translated 38 chapters from the Kural, including 28 chapters from the Book of Virtue and 10 chapters from the Book of Polity. [1]
The Ashoka rock edict found at Brahmagiri (dated to 250 BC) has been suggested to contain words (Isila, meaning to throw, viz. an arrow, etc.) in identifiable Kannada. [38] [39] [40] In some 3rd–1st century BC Tamil inscriptions, words of Kannada influence such as Naliyura, kavuDi and posil were found.
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 ...