Curry Mad II Chutneys/Pickles/Sambols Bombai Muttai Just Curries

HOW TO COOK


Grateful thanks to model Thilini

SRI LANKAN TAMIL FOOD

There has been some comment on the name "Thali", and I reproduce below an article from Wikipedia , the free encyclopedia for your information.

"Thali is an Indian meal with contents varying from one regional cuisine to another. A thali is a selection of different dishes, usually served in small bowls on a round tray. Typical dishes might include rice, dal, vegetables, chapati, papad, curd (yoghurt), small amounts of chutney or pickle, and a sweet dish to top it.

Restaurants typically offer a choice of vegetarian or non-vegetarian thali.

Depending on the restaurant or the region you are in, the thali consists of delicacies native to that region. The North Indian Thali starts you out with Pooris, Chappattis(Rotis), different vegetarian specialities(curries), usually a sweet, and other miscellaneous items. The South Indian Thali comes with applams papad, rice delicacies and similar items from the North Indian.

In some restaurants, a thali may include "bottom-less" refills on all components of food; the idea is that one eats until fully satisfied.

Thali also referes to the wedding chain in traditional Hindu wedding ceremony that the groom ties around the bride's neck. It is also called mangalsutra and is symbolically akin to the exchange of rings in western weddings. Gold and silver are the only metals used and pendant is generally cast in a few traditional shapes. However among the poor sections of the society a simple orange thread replaces gold and the pendant is replaced by turmeric." Check the Wikipedia site.

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Published by SLAM Publishing Service. P. O. Box 121, Pascoe Vale South Victoria. Australia. 3044.
us

SLAM Publishing Service 2005

Copyright: 2005 Dianton Pty Ltd

DISCLAIMER. The publisher does not take any responsibility for any problems the recipes in this collection may cause for any reason whatsoever.




Let's look at some of the `Thali' Menu.
`Aval' Rice Bitter Gourd Curry Buttermilk Chillies
Cashew Rice Chappathi Crab Curry
Cuttlefish Curry Edible Leaves Gruel Fried Eggplant Slices
Hot `Thattai' Vadai
`Kaaram Sundal' Hot Pulses Lime Rasam
Lime Rice `Masalsa Vadai' `Murukku'
Par-Boiled Rice Gruel `Poori' Potato Omelette
Rice Flour `Pittu' Rice `Thosai'
Sago Gruel
Sago Pudding Samossa Semolina `Idly'
Semolina `Uppuma' `Thenkulal' Tomato Rasam
Vegetable `Vadai' Vermicelli `Uppuma' Wheat Flour `Appam'



A table of conversions with a vast range of abbreviations is also included for you, courtesy of Karen's Kitchen.
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