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Ghonto

What to Eat in Tamil Nadu

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Ghonto

Different complementary vegetables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a pouron and ground spices. Dried pellets of dal are often added to the ghonto. Ghee is commonly added at the end. Nonvegetarian ghontos are also made, with fish or fish heads added to vegetables. The famous murighonto is made with fish heads cooked in a fine variety of rice. Some ghontos are very dry while others are thick and juicy.


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Bawra
Jhal
Chop
The Kachchi Biriani
Torkari
Poshto
Laddu
Shak
Ombol or Aumbol
Piha or pithe
Chorchori
Ghonto
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