The World's Food

Dessert, Sweet

7 cup burfi

Fudge-like gram flour and coconut snack

Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

Dessert, Sweet

Achappam

Achappam ('achu' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour. it is a signature syrian christian food believed to come from dutch influence. in kerala, it is an essential snack for christians on special days such as christmas and marriage ceremonies. it has since spread to south east asia where it has various local names such as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyang, dok jok(water lettuce), etc.

Main

Adai

Dosa may refer to:

Side, Snack, Appetizer

Adai

Dosa may refer to:

Breakfast

Adai

Dosa may refer to:

Dessert, Sweet

Ada pradhaman

A dessert made with rice flakes, jaggery, coconut milk, coconut, nuts, raisins, cardamom, ghee, common during the festival of onam

Dessert, Sweet

Adhirasam

Adhirasam (tamil: அதிரசம்), kajjaya in kannada, ariselu in telugu, anarsa in marathi, sirsa in chhattisgarhi or arisa pitha in odia) is a type of indian sweet from tamil cuisine, karnataka cuisine, telugu cuisine , chhattisgarhi cuisine, marathi cuisine and odia cuisine. the doughnut-like pastry has a long history of popularity in kannada, telugu, maharashtra, chhattisgarh, odisha, and tamil civilization. they are similar in shape to vadai, but are not savoury and are eaten as a dessert. adhirasam is a popular as an offering to the relatives during deepavali festival, both at home and in temples in tamil nadu and karnataka.

Dessert, Sweet

Akkaravadisal

Sweet rice pudding

Side, Snack, Appetizer

Akki roti

Akki rotti (kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ) is a rice-based breakfast item unique to the state of karnataka, india. akki rotti means "rice bread" in the native language, kannada. it is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. oil is spread over a griddle (tava) or wok and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). a small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. akki rotti is served hot and is eaten along with chutney. a dash of butter or ghee with akki rotti is also preferred. another way of making akki rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.

Breakfast

Akki roti

Akki rotti (kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ) is a rice-based breakfast item unique to the state of karnataka, india. akki rotti means "rice bread" in the native language, kannada. it is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. oil is spread over a griddle (tava) or wok and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). a small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. akki rotti is served hot and is eaten along with chutney. a dash of butter or ghee with akki rotti is also preferred. another way of making akki rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.

Main

Alfaham chicken

Grilled chicken seasoned with a paste made with spices, chili peppers, arabic masala, olive oil

Side, Snack, Appetizer

Allugedda

Alligator meat is the meat from alligators that is for consumption. it has been used both historically and in contemporary times in various cuisines of the southern united states. alligator eggs are also for consumption. alligator meat is high in protein and low in fat, and has a mild flavor and firm texture. in the united states, outside of a short legal hunting season in some states, it can only be legally sourced from alligator farms, and is available for consumer purchase in specialty food stores, some grocery stores, and can also be mail ordered. some u.s. companies process and market alligator meat derived only from the tail of alligators. it can also be made into pet food.

Main

Aloo bharta

Bhurta, vorta or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of india and bangladesh.an example of this is baingan bartha.

Side, Snack, Appetizer

Aloo bonda

Batata vada (marathi: बटाटा वडा, lit. 'potato fritter') is a popular indian vegetarian fast food in maharashtra, india. the dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. the vada is typically around two or three cm in diameter. across different regions of india, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. although maharashtrian in origin, batata vada has gained popularity in the rest of india as well.

Main

Aloo capsicum

Stir fried potato and bell pepper curry, a dry curry

Side, Snack, Appetizer

Aloo chokha

Mashed potatoes with chili peppers, onions and spices

Main

Aloo methi

Potatoes with fenugreek leaves

Breakfast

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Side, Snack, Appetizer

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Side, Snack, Appetizer

Aloo posto

Stir fried potatoes in a spiced poppy seed paste, serve with moong dal, fried vegetables, luchi flatbread

Main

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Side, Snack, Appetizer

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Breakfast

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Main

Arachuvitta sambar

Curry with freshly ground spices, vegetables, coconut

Dessert, Sweet

Atukula payasam

Rice kheer

Side, Snack, Appetizer

Avarekalu huli

Hyacinth or field beans curry

Main

Avial

Avial (malayalam: wikt:അവിയല്‍, pronounced [aʋijal]) is an indian dish with origins in the kerala region, although it is equally popular in tamil nadu and udupi. 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) and also served as a delicacy in south india.central travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick.

Dessert, Sweet

Badam halwa

A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron

Drink

Badam milk

Almond milk is a plant milk with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. it does not contain cholesterol or lactose and is low in saturated fat. almond milk is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products. commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients. it can also be made at home using a blender, almonds and water.global almond milk sales in 2018 were us$5.8 billion, growing at 14% per year, and forecast to be a $13 billion global market by 2025.

Main

Badanekayi

Eggplant curry, may be prepared with small eggplants that are stuffed with a mixture of peanuts, chana dal, chili peppers, sesame seeds, coconut, tamarind, turmeric, spices

Main

Bagara baingan

Baghāre baingan (urdu: بگھارے بیگن ) is a curry from the hyderabadi cuisine made with eggplant (brinjal) hyderabad. it is also used as a side dish with the hyderabadi biryani.

Main

Bagara khana

Bagara khana or bagara annam is a spiced rice delicacy prepared in hyderabad, telangana, india. bagar, meaning tempering, is a plain biryani recipe without any vegetables or masala powders. bagara rice is also a popular dish at weddings and functions in hyderabad and telangana region. for vegetarians in telangana, this is a must have main dish.

Side, Snack, Appetizer

Bajra roti

Flatbread made with pearl millet flour

Dessert, Sweet

Balushahi

Balushahi is a traditional dessert originating from the indian subcontinent. it is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. in south india, a similar pastry is known as badushah.

Main

Bamboo chicken

Bamboo chicken is a chicken curry prepared by stuffing chicken in bamboo segments and then cooking it on charcoal. bamboo chicken is an oil free and nutritionally rich dish.

Side, Snack, Appetizer

Banganapalli

Banganapalle mangoes (also known as benishan) is a mango variety produced in banganapalle of kurnool district in the indian state of andhra pradesh. it alone occupies 70% percent of total mango cultivable area of the state and was first introduced by the farmers of banaganapalli. it was registered as one of the geographical indication from andhra pradesh on 3 may 2017, under horticultural products by geographical indication registry. it is also grown in the other parts of india and pakistan. the fruit is described as obliquely oval in shape, around 20cm in length, with yellow flesh and a thin, smooth yellow skin. the flesh is of a firm, meaty texture and is sweet and lacks fibre. the cultivar is the most sought after in andhra pradesh. it is a very late -season variety that is good for canning. this cultivar is a source of vitamin a & c and is also called king of mangoes.

Main

Bassaru

A two-dish recipe of greens, lentils, beans and/or vegetables with a curry made from the water used to cook those greens, lentils, beans and/or vegetables

Dessert, Sweet

Basundi

Basundi (gujarati: બાસુંદી, kannada: ಬಾಸುಂಡಿ, marathi: बासुंदी, tamil: பாசந்தி, telugu: బాసుంది) is an indian sweet mostly in maharashtra, gujarat, andhra pradesh, telangana, tamil nadu and karnataka. it is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. in north india, a similar dish goes by the name rabri. it is often made on hindu festivals such as kali chaudas and bhaubeej (bhai dooj). different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).

Side, Snack, Appetizer

Batata vada

Batata vada (marathi: बटाटा वडा, lit. 'potato fritter') is a popular indian vegetarian fast food in maharashtra, india. the dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. the vada is typically around two or three cm in diameter. across different regions of india, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. although maharashtrian in origin, batata vada has gained popularity in the rest of india as well.

Main

Bean curry

Main

Beef ularthiyathu

Kerala beef fry is a dish made of beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil. the dish is also popularly known in kerala as "beef ullarthiyathu".

Main

Bele saaru

Dal soup

Dessert, Sweet

Belgaum kunda

A sweet curdled milk dessert, made by boiling milk, sugar and curd

Breakfast

Benne dose

Davangere benne dose or butter dose is a type of dosa which traces its origin from the city of davanagere in karnataka, india. the term "benne dose" in english language simply corresponds to butter dose. it is prepared by addition of generous amount of butter while preparing the normal dosa, and accompanied by coconut chutney. its batter is very different comprising a mixture of rice, dal, puffed rice, etc. and is prepared on wood fired pan. it is similar to masala dosa or set dosa but smaller in size, made out of rice batter and much more butter. it is served with liberal helpings of butter sprinkled on it. this makes the dish enticing in both flavour and aroma.some of the variants of the benne dose: benne khali dosa benne open dosa benne masala dosa

Side, Snack, Appetizer

Benne dose

Davangere benne dose or butter dose is a type of dosa which traces its origin from the city of davanagere in karnataka, india. the term "benne dose" in english language simply corresponds to butter dose. it is prepared by addition of generous amount of butter while preparing the normal dosa, and accompanied by coconut chutney. its batter is very different comprising a mixture of rice, dal, puffed rice, etc. and is prepared on wood fired pan. it is similar to masala dosa or set dosa but smaller in size, made out of rice batter and much more butter. it is served with liberal helpings of butter sprinkled on it. this makes the dish enticing in both flavour and aroma.some of the variants of the benne dose: benne khali dosa benne open dosa benne masala dosa

Side, Snack, Appetizer

Bhadang

Spicy puffed rice snack

Main

Bhindi masala

Spicy okra curry

Main

Bhindi rice

Okra rice

Main

Bisi bele bath

Bisi bele bhath (kannada: ಬಿಸಿ ಬೇಳೆ ಬಾತು, romanized: bisi bēle bhāt, lit. 'hot lentil [boiled] rice') or bisi bele huliyanna (ಬಿಸಿಬೇಳೆಹುಳಿಯನ್ನ) is a spicy, rice-based dish with origins in the state of karnataka, india. it is said to have originated in the mysore palace and from there spread across the state of karnataka.

Side, Snack, Appetizer

Bisi bele bath powder

Bisi bele bhath (kannada: ಬಿಸಿ ಬೇಳೆ ಬಾತು, romanized: bisi bēle bhāt, lit. 'hot lentil [boiled] rice') or bisi bele huliyanna (ಬಿಸಿಬೇಳೆಹುಳಿಯನ್ನ) is a spicy, rice-based dish with origins in the state of karnataka, india. it is said to have originated in the mysore palace and from there spread across the state of karnataka.

Side, Snack, Appetizer

Bitter gourd pickle

Dessert, Sweet

Bolinhos de coco

Small coconut confection

Dessert, Sweet

Boondi laddu

Fried balls of sweetened gram flour

Main

Boti kabab

Cubed meat marinated in yogurt and spices then skewered and grilled, made with mutton, lamb, chicken, beef

Main

Brinjal curry

Eggplant curry

Breakfast

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Side, Snack, Appetizer

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Side, Snack, Appetizer

Carrot chutney

Carrot chutney with coconut and spices

Side, Snack, Appetizer

Carrot paratha

Flatbread made with carrots

Main

Carrot rice

Dessert, Sweet

Chakkara pongal

Pongal, also known as pongali or huggi, is an indian rice dish. in tamil, "pongal" means "boil" or "bubbling up". the two varieties of pongal are chakarai pongal, which is sweet, and venn pongal, which is savoury and made with clarified butter. pongal generally refers to the savoury venn pongal and is sometimes served for breakfast with vada and chutney. chakarai pongal is typically made during the pongal festival.

Side, Snack, Appetizer

Chakli

Chakli is a savoury snack from india. it is a spiral shaped snack with a spiked surface.chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal). it has several variations, depending on the types and proportion of flours used. murukku, a similar snack typically made without the bengal gram flour, is also sometimes called "chakli". chakri is also a common nickname for "chakradhar," a name of indian origin.

Side, Snack, Appetizer

Chammanthi

Chutney made with coriander/cilantro, mint, and/or green chili peppers with coconut, serve with biriyani

Side, Snack, Appetizer

Chana masala

Chana masala ([ˈtʃənaː məˈsaːlaː], literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the indian subcontinent. the main ingredient is a variety of chickpea called chana (चना) or kala chana ('black chana') which are approximately half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. chole is the name for the larger and lighter coloured chickpea commonly found in the west. these are known as kabuli chana (काबुली चना) in hindi. chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion). chana are usually replaced by chole in most restaurants, and both versions are widely sold as snack food and street food in the indian subcontinent.

Side, Snack, Appetizer

Chana sundal

Chickpeas mixed with spices, chili peppers, dal, curry leaves, lemon juice, coconut

Dessert, Sweet

Chandrakala

Chandrakala is a dessert from bihar, similar to gujia. the outer covering is made of flour and the stuffing is traditionally made using dry fruits like raisins, coconut, almonds, and cashews, along with khoa, semolina, cardamom, sugar, and pistachio. chandrakala gets the name from the shape. chandrakala is chandran means moon, so its half-moon shape.

Main

Chapli kebab

Chapli kebab or kabab (pashto: چپلي کباب) is a pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. chapli kabab originally comes from the northern areas of pakistan, in particular peshawer, capital of khyber pakhtunkhwa province. the pekhawri chapli kabab is made with beef and is a popular street food throughout khyber pakhtunkhwa and other parts of pakistan, as well as in eastern afghanistan. it can also be found in some parts of bangladesh and india.originally made with beef in peshawar, it can now be found with chicken and lamb as well. depending on region, chapli kabab recipe has evolved, adding regional spices to it. but in peshawar, chapli kababs are still prepared with minimum ingredients. chapli kababs are broadly consumed in dhaka, bangladesh. but it is most popular during the time of eid-ul azha and in ramadan as part of iftar.in india, chapli kabab can also be found as street food in the cities of bhopal, lucknow, delhi and hyderabad; where muslims have a denser population.chapli kababs can be served and eaten hot with naan or as bun kebab.

Dessert, Sweet

Chawal ki kheer

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Side, Snack, Appetizer

Cheera thoran

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.

Main

Chicken Chettinad

Chicken chettinad or chettinad chicken is a classic indian recipe, from the cuisine of chettinad, tamil nadu. it consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and gingelly oil. it is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.

Main

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Main

Chicken sukka

Mangalorean chicken sukka or kori sukka/kori ajadina(tulu) is an indian dish of chicken native to mangalore and udupi region. the word "sukka" comes from hindi "sukha" which means "dry", sometimes also called as "kori ajadina". however it can be prepared in two variations dry and semi gravy.

Main

Chicken thali

Thali (meaning "plate") or bhojanam (meaning "full meal") is a round platter used to serve food in south asia, southeast asia and the caribbean. thali is also used to refer to an indian-style meal made up of a selection of various dishes which are served on a platter. thali is also used in south asia for ceremonial purposes.

Main

Chicken varuval

Spicy stir fried semi-dry chicken curry

Dessert, Sweet

Chigali

Chigali is a popular tangy tamarind treat usually made in southern india, especially in the state of karnataka. chigali is also referred to as imli ki goli in northern india. chigali has become popular in recent days when a company, havenow foodtech pvt. ltd., introduced it widely into indian fmcg market with a brand of "chicley"

Main

Chilli curry

Spicy curry made with chili peppers

Dessert, Sweet

Chiroti

Chiroti also known as chirote is a delicacy predominantly served in karnataka and maharashtra. it is also famous in parts of telangana state. specially in the districts of nalgonda. here it is known by the name pheni/peni. it is served as a dessert on special occasions such as a festival or a wedding. it's prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in ghee or refined oil. the outcome resembles a semi golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and optionally grated almonds and cashew.

Main

Chitranna

Chitranna (kannada: ಚಿತ್ರಾನ್ನ; also known as lemon-rice) is a rice-based dish widely prepared in south india. it is prepared by mixing cooked rice with a special seasoning called oggarane or gojju. characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. added turmeric powder gives chitranna its yellow color. garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. the dish is especially popular in the south indian state of karnataka, where it has become a part of the daily diet.

Breakfast

Chitranna

Chitranna (kannada: ಚಿತ್ರಾನ್ನ; also known as lemon-rice) is a rice-based dish widely prepared in south india. it is prepared by mixing cooked rice with a special seasoning called oggarane or gojju. characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. added turmeric powder gives chitranna its yellow color. garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. the dish is especially popular in the south indian state of karnataka, where it has become a part of the daily diet.

Side, Snack, Appetizer

Chivda

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

Side, Snack, Appetizer

Chole kulche

White pea curry served with kulche flatbread (wheat flour flatbread)

Main

Chora nu shaak

Black eyed pea curry

Side, Snack, Appetizer

Churumuri

A spicy puffed rice snack with peanuts, onions, tomatoes, chili peppers, carrots, lemon juice, spices and sev

Side, Snack, Appetizer

Chutney powder

Spiced lentil powder, made with chili peppers, coconut, curry leaves, peanuts, jaggery, tamarind, flax seeds, used to season many dishes such as rice, chaklis, idli, dosa

Side, Snack, Appetizer

Coconut chutney

Coconut chutney is a south indian chutney, a side-dish or a condiment, common in the indian subcontinent. the condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. coconut chutney is made with both red chillies or green chillies. it is served with dosas, idli, bajji, bonda, and vada. in karnataka, coconut chutney is also served with rice dishes such as pulao, puliyogare, tomato baath, and vangi baath.

Main

Coconut curry

Curry with coconut and meat, chicken, fish, seafood, goat, vegetables, plantains

Dessert, Sweet

Coconut ladoo

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Main

Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Main

Corn cheese sandwich

Cheesy corn sandwich

Side, Snack, Appetizer

Corn vada

Corn fritter

Side, Snack, Appetizer

Curd dosa

Rice, chickpea and curd flatbread

Main

Curd rice

Curd rice, also called yogurt rice, is a dish originating from india. the word "curd" in indian english refers to unsweetened probiotic yogurt. it is most popular in the south indian states of tamil nadu, kerala , karnataka, telangana and andhra pradesh; and also in maharashtra. in the state of maharashtra it is known as dahi bhat. in the state of tamil nadu it is called thayir saadam, in kerala it is called tayire chōre and in telangana and andhra pradesh it is called perugannam/daddojanam. in karnataka, it is called mosaranna. the dish is a staple of traditional cuisine, with the untempered version present at the end of almost every south indian meal. the tempered version is often served during formal occasions and also offered as prasadam (blessed food) to devotees in temples.