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What to Eat in Tamil Nadu
Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity.
The first course is then followed by saag (leafy vegetables) such as spinach, palong chard, methi fenugreek, or amaranth. The saag can be steamed or cooked in oil with other vegetables such as begun (aubergine). Steamed saag is sometimes accompanied by a sharp paste of mustard and raw mango pulp called Kashundi.
Tehari and Biriani
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