South Indian cookery
By: Mary Louise Skelton, G. Gopal Rao
Publisher: Orient Paperbacks
Published: 1975
Place of publication: New Delhi
Language: eng
Number of pages: 115
Subjects: Indic Cooking; Southern style
Table of contents: title: Introduction; title: Sadam (rice); title: Dhal (lentil); title: Rasam (spiced broth); title: Tayir (curds); title: Kuttu (combinations); title: Kari (curry); title: Vadai, vadam, pappadam (fried lentil cakes and wafers); title: Kosumbri, tuhaiyal, urugai (salads, chutney, pickles); title: Payasams/tittippu (pudding and sweets); title: Festival specialties; title: Divine foods; title: Weights and measurements.