| Author: | Sakthivel Singaravel | ISBN: | 1230000462815 |
| Publisher: | Sakthivel | Publication: | June 1, 2015 |
| Imprint: | Language: | English |
| Author: | Sakthivel Singaravel |
| ISBN: | 1230000462815 |
| Publisher: | Sakthivel |
| Publication: | June 1, 2015 |
| Imprint: | |
| Language: | English |
Payasam is a South Indian food, the spiciest Indian cuisine, is primarily composed of rice, lentils, chilies, coconuts, and tamarind. Meals generally begin with a sweet, followed by three rice courses, pal payasam (a milk-based sweet), and paan or betel leaf as a digestive aid. Owing to the region's coastal roots and religious population, meals are generally vegetarian or fish-based, but pork and chicken are not uncommon. South Indian cuisine has four regional variations based on the areas of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu.
I have collected the most tasty paysam recipes from my mom( who mastered in these!!!).
Payasam is a South Indian food, the spiciest Indian cuisine, is primarily composed of rice, lentils, chilies, coconuts, and tamarind. Meals generally begin with a sweet, followed by three rice courses, pal payasam (a milk-based sweet), and paan or betel leaf as a digestive aid. Owing to the region's coastal roots and religious population, meals are generally vegetarian or fish-based, but pork and chicken are not uncommon. South Indian cuisine has four regional variations based on the areas of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu.
I have collected the most tasty paysam recipes from my mom( who mastered in these!!!).
