thanks shy sis............ithellaaam thamil namila theriyum......since i'm the one do the shoping so...........me know tamil names..............but when its come to english or hindi or indian names.....kind of kulappam...thats all
Mysoor paruppu enduthaan sollurathu
thuvaram paruppa saampaarukku use pannurathu???............don't they use masoor paruppu
நான் பெரிது நீ பெரிது என்று வாழாமல் நாடு பெரிது என்று வாழ்வோம்!
pacharisinna inga entha brand best solla mudiyumma....:?
me always use sona masoori for everything...pulav,pongal,rice etc...
yaso
shy sis..........did u took those pictures with your camara???
நான் பெரிது நீ பெரிது என்று வாழாமல் நாடு பெரிது என்று வாழ்வோம்!
no puraa.. i took it from the net..
sambharkku traditionala we use thuravamparuppu thaan.. but mysoor can be used since it gives more flavour.. but originality venuma.. athu toor thaan
Yaso.. laskhmi brand in USA
venkadesh vanthu udaika poraar.. his pongal recipela paruppu and rice discussion..
Shy
IGeetham
pacharisi how to describe it in english....
BTW:templela taste panna mathiri cook panna vara mattengudhu...don't know how they prepare really????
yaso
yaam irukka kavalai yEn?pacharisi how to describe it in english....
pachcha arisi = raw rice
puzungal arisi = parboiled rice
all the other names are different variety of rice grains. ponni, sona masuri, basmati etc.. On the other hand, raw and parboiled are two different ways to remove the husk (உம்மி) from the rice grain (நெல்). If you take the harvested grains and put it in a grinder (or உரல்ல போட்டு, உலக்கையால குத்தி) remove the husk, you have raw rice. But if you want to parboil it, and use that to remove the husk (makes it easier to remove, less wastage of grains), then you get parboiled rice. Either of the rices, we could remove the husk mechanically (in a grinder) or by hand (ural and ulakkai).. the one done by hand is known as கைக்குத்தல ் அரிசி. There are lots of people in TN who ardently believe that கைக்குத்தல ் அரிசி is better because it does not remove the vitamins which forms the first layer of rice.. thiru.vi.ka was one of the firm believers on this theory. There is a good bit of logic behind it, but immensely hard to do it by hand for all the people..
in general if it is not said clearly, it is parboiled rice. If it is raw rice, it will say so on the packet.
Different varieties of rice grains were developed because some have greater resistance to insects, or yield better harvest, require less attention etc. Usually done with crossing them, rather than genetically modifying them. Tamil Nadu Agricultural University in Coimbatore used to release new crops of rice nearly every year around pongal time - but have not done so in the recent past. They have even released a rice variety named after the then Chief Minister, Ms. Jayalalitha..
Innum vilakkam vEndum enRaal, 10 paisa-vukku money order-il anuppi vaiyungal..
v-
Short Measures
It is a wretched taste to be gratified with mediocrity when the excellent lies before us - Isaac Disraeli
enga mom kooda ippadi sonnathu illa....:mjpu;r;rp: :mjpu;r;rp: :mjpu;r;rp:
Vasan...purinchidichi....
BTW:appo Indian grocery shop pona raw ricenu kekanumaa..ok..
yaso
Yaso,
all thanks to my paati who answered my incessant questions with a chuckle and a story..ulakkai vachchu arisi kuththi kuduththu irukken, paatikku..
all good old days..
v-
Short Measures
It is a wretched taste to be gratified with mediocrity when the excellent lies before us - Isaac Disraeli
wow really...thats really sweet...Originally Posted by vasan
Yaso,
all thanks to my paati who answered my incessant questions with a chuckle and a story..
v-
ennaku thaan paati vaasame theriyaama pochi...hmmmm...missed my paati when i was too small...
yaso
Venk: thanks for the recipe. Govind-ku pottiya kelabimteenga, saappattu vishaythilae.. Andha party thaan eppa parthalum, keera vadai, dosai, uk curry solli vadhaippaarrr. I don't like pongal at all and I also heard bad reviews about masoor dhal - that it gives you stomach pain.. Is that true?
So, vera enna pondatti-kku samachu kudupeenga neenga?
Sri
nariya ghee poduvaangapacharisi how to describe it in english....
BTW:templela taste panna mathiri cook panna vara mattengudhu...don't know how they prepare really????
aaaaahhhhAthu eppadi chings...kaiala nalla pesainthu kodupangaloooo
irukalaam...
Vasan
Naangalum learnt from that.. next time irukkum pothu antha paatii kathaiyum sollunga..
Sri,
yenga irunthu ungalukku intha info ellam varuthu.. lentils are always good.. particularly this one stomach pain ellam tharathu.. vera onnu jaasthiyaagalaam for some people.. thats all..
Shy
I
Shy indha comment-la punctuation-ae illame pottuteenga... naan adha vera vidhamaa padichuttu, thaniya ingae sirichundu irukkaen..
Sri
SS -Shy indha comment-la punctuation-ae illame pottuteenga... naan adha vera vidhamaa padichuttu, thaniya ingae sirichundu irukkaen..
Sri
PS: she probably meant in the way you read only
vera yentha vithaama padichaalum.. antha meaning thaanae .. avarkku time irukkum pothu kathai soli kettu iruken thaanaeSS -
PS: she probably meant in the way you read only
Shy
I
PS: she probably meant in the way you read only- Great Minds, Tinks?
Generla vaathiyar pullai makkunu dhaan solluvaanga... inga vaathiyaare makku... ennatha pannavera yentha vithaama padichaalum.. antha meaning thaanae .. avarkku time irukkum pothu kathai soli kettu iruken thaanae
3(Sh)y
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