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Ombol or Aumbol

What to Eat in Tamil Nadu

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Ombol or Aumbol

A sour dish made either with several vegetables or fish, especially fish bones. The souring agent is usually tamarind pulp, unripe mango and sometimes amla or amloki is used. Curd, though a souring agent occasionally used with nonvegetarian dishes, will not be called ombol. It is served at the end of the meal as a kind of digestive, and to cleanse the palate.


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Chop
Kalia
Moa
Jhol
Paturi
Shndesh
Tehari and Biriani
Dal
Laddu
Bhorta
Shukto
Bawra
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