Jump to content

Thakkadi

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Citation bot (talk | contribs) at 04:10, 7 June 2023 (Alter: title. Add: isbn. | Use this bot. Report bugs. | Suggested by Abductive | Category:Rice dishes | #UCB_Category 102/150). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Thakkadi
Coursemain course
Place of originSri Lanka[1]
Region or stateSri Lanka[1]
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,[2] (a spicy gravy). Thakkadi originated from the Moor community in Sri Lanka.[2][3]

Overview

Thakkadi is made from steamed rice flour balls cooked in a mutton salna.[2] 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.[2]

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. Retrieved 19 January 2018.


Stub icon

This Sri Lankan food-related article is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Thakkadi&oldid=1158930192"