Thakkadi

In today's article we are going to delve into the fascinating world of Thakkadi. This topic is of utmost importance today, since it has transcendental relevance in various areas of our daily lives. Along these lines, we will explore the different facets that make up this topic, as well as its implications and repercussions on our society. Thakkadi is a topic that has aroused great interest in the academic and scientific field, and its study continues to generate debates and controversies. Without a doubt, this is a topic that deserves our attention and reflection, so we hope that this article will be of great help to further understand the importance of Thakkadi.

Thakkadi
Coursemain course
Place of originSri Lanka
Region or stateSri Lanka
Serving temperaturehot (temperature)
Main ingredientsRice flour, Mutton
VariationsBeef, Chicken

Thakkadi (தக்கடி) is a Sri Lankan food. The dish consists of rice balls or dumplings covered in a sauce and cooked in a mutton salna, (a spicy gravy). Thakkadi originated from the Moor community in Sri Lanka.

Overview

Thakkadi is made from steamed rice flour balls cooked in a mutton salna. The balls are made of rice flour, finely sliced shallots, chopped curry leaves and shredded coconut. They are then cooked in a spicy meat (either mutton or beef or even chicken) stew or dipped in spiced curry.

References

  1. ^ a b Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Periplus. pp. 26. ISBN 9781462907182.
  2. ^ a b c d "Thakkadi". Saute Fry N Bake. 27 October 2014. Retrieved 19 January 2018.
  3. ^ "Beyond the Stadium Dindigul and Tirunelveli - Indulge". Indulge. 2 September 2016. Archived from the original on 2 September 2016. Retrieved 19 January 2018.


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