Kongu Nadu cuisine

URI: https://gptkb.org/entity/Kongu_Nadu_cuisine

GPTKB entity

Predicate	Object
gptkbp:instanceOf	gptkb:food
gptkbp:cookingMethod	boiling frying steaming roasting
gptkbp:cookingOil	groundnut oil sesame oil
gptkbp:countryOfOrigin	gptkb:India
gptkbp:distinctiveFeature	use of freshly ground masalas use of coconut minimal use of tomatoes use of millets use of native vegetables use of pulses
https://www.w3.org/2000/01/rdf-schema#label	Kongu Nadu cuisine
gptkbp:mainIngredient	gptkb:fish gptkb:meat gptkb:rice vegetables coconut mutton groundnut oil lentils millets
gptkbp:notableDish	gptkb:Ragi_puttu gptkb:Kozhi_varuval gptkb:Arisi_paruppu_sadam gptkb:Kambu_koozh gptkb:Kari_dosai gptkb:Kollu_rasam gptkb:Paniyaram gptkb:Thengai_paal_sadam Kongu style biryani Vazhaipoo vadai
gptkbp:popularFor	gptkb:Salem gptkb:Coimbatore gptkb:Dharmapuri gptkb:Dindigul gptkb:Erode gptkb:Karur gptkb:Krishnagiri gptkb:Namakkal gptkb:Nilgiris gptkb:Tiruppur gptkb:Tiruchirapalli
gptkbp:regionOfOrigin	gptkb:Kongu_Nadu
gptkbp:servedWith	chutneys pickles curd buttermilk
gptkbp:spiceUsage	moderate
gptkbp:bfsParent	gptkb:Tamil_cuisine
gptkbp:bfsLayer	6