Luffa is a genus of tropical and subtropical vines in the cucumber family. (Cucurbitaceae).
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions. Centuries of Islamic rule, particularly by the Mughals, also introduced dishes like samosa and pilaf.
Benincasa hispida, the wax gourd, also called ash gourd, white gourd, winter gourd, tallow gourd, ash pumpkin, winter melon, Chinese preserving melon and (Alu) Puhul, is a vine grown for its very large fruit, eaten as a vegetable when mature.
Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian and Sri Lankan cuisines.
Lablab purpureus is a species of bean in the family Fabaceae. It is native to Africa and it is cultivated throughout the tropics for food. English language common names include hyacinth bean, lablab-beanbonavist bean/pea, dolichos bean, seim bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea. It is the only species in the monotypic genus Lablab.
Kootu (Tamil:கூட்டு) is a lentil and vegetable stew in South Indian, particularly Tamil and Kerala cuisines. The etymology for kootu derives from the Tamil word "kootu" which means "add" i.e. vegetable added with lentils form the dish, which is semi-solid in consistency. The dish is noted for its nutty and complex flavors and textures, likely owing to the liberal addition of lentils and coconuts. It is typically less watery than sambhar, but more so than dry stir-fries. Virundhu Sappadu comes with a combination of boiled rice, sambar, rasam, curd, poriyal, kootu, appalam, pickles and banana. All kootus by default have some vegetables and lentils, but many variations of kootu exist:
Sadhya is a feast of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadhya means banquet in Malayalam. Sadhya is typically served as a traditional dish for Onam, the state festival of Kerala.
Tamil cuisine is a culinary style originating in the southern Indian state Tamil Nadu and other parts of South Asia such as Sri Lanka. Vegetarian cuisine is popular among the Tamil people and has been since ancient times. However, meats along with rice, legumes and lentils are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
Gujarati cuisine is that of the state of Gujarat, in western India.
Kaalan is a Keralite dish from Southern India, made of yogurt, coconut and a vegetable like nendran (plantain) or a tuber like the yam.
Avial is a dish which originated from Tamilnadu, although it is equally popular in South Canara region of Karnataka and Kerala. It is a thick mixture of 13 vegetables commonly found in the western ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Main meal (Oonu in Malayalam
Thoran (Malayalam: തോരൻ, pronounced [t̪oːɾan]; or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala. This common dish is usually eaten with rice and curry and is also part of the traditional Keralite sadhya.
Injipuli is a dark brown sweet-sour and spicy Keralite curry made of ginger, tamarind, green chillies and jaggery. It is also a part of Tamil Nadu cuisine. It is also known as puli inji in some parts of Kerala, South India.
Kichadi is another name for Pachadi used in some parts of Kerala, for the sour variant of the dish. A sour dish made of curd, ground cumin paste and either cucumber, ash gourd or white gourd, with sautéed mustard seeds and curry leaves as garnish. Kichadi is often served as part of the Sadhya. It is somewhat similar to the Raita served in North India, with the difference being the seasoning with mustard and curry leaves. Kichadi is not to be confused with Khichdi.
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
Pachadi refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian raita, and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with mustard. Pachadi generally is a hot or mildly spiced coconut, green chillies, red chillies and yogurt-based dish made with seasonal vegetables or fruits.
Valla Sadya is a celebration in the Hindu temple at Aranmula, Kerala, India. During the festival the village conducts a snake boat race in the Pampa River, and there is a feast at the temple. The Valla Sadhya is conducted on Ashtamirohoni day. During Valla Sadhya, Lord Krishna, the main deity worshipped in the temple, will come to take the offerings from people. The legend is that in a Valla Sadya all dishes asked for must be given to the people in order to please the lord.
Olan is a dish that is part of the Kerala cuisine of the state of Kerala in South India. It is a light and subtle-flavored dish prepared from white gourd or ash-gourd, and black-eyed peas, coconut milk and ginger seasoned with coconut oil. It is usually served as part of a Sadhya.
Vada[vəɽɑː] or bada[bəɽɑː] is a category of savoury fried snacks from India. Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. Alternative names for this food include wada, vade, vadai, wadeh and bara.
Buttermilk Kuzhambu or Mor Kuzhambu(Tamil) is a commonly prepared dish in Tamil Nadu and Kerala. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa.
