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Kani appam is offered as part of the ‘kani’, presented in front of the deity, before distributing to children.
This yummy treat strikes a perfect balance between sweetness and the natural flavour of ripe bananas.
In white rice, the amount of carbohydrates is more while there is a shortage of essential nutrients.
Pesaha appam or unleavened bread is meticulously prepared in memory of Jesus’ last supper.
Delve into the beloved tradition of South Indian cooking this weekend as you explore the vibrant flavours of these five tantalizing sambar variants.
Udupi Sambar has a balanced flavour profile with a tangy and slightly sweet undertone from the tamarind and jaggery.
The Attukal Pongala is celebrated on the ninth day of the 10-day annual festival at the temple.
Braving the blazing sun and palls of smoke billowing from the hearths, devotees brew sweet rice concoctions in their pots on this day for the blessings of the mother goddess.
A group of farmers in this village has turned the barren field into a high yielding sugarcane farm. Their toil has also restored the legacy of this village which was once famous for sugarcane farming.
Jaggery possesses a lower glycemic index compared with sugar.