Description
Steamed Rice is a staple component of South Indian meals, made by cooking raw or parboiled rice grains in boiling water until tender and fluffy. It serves as the foundational base for a wide range of curries, stir-fries, and side dishes across Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka.
The rice is typically rinsed thoroughly and boiled or steamed with the correct water-to-rice ratio to preserve texture and aroma. Popular varieties used include ponni, sona masuri, and matta (Kerala red rice), each offering a unique flavor profile. Steamed rice is often served on banana leaves during festive meals or alongside everyday curries like sambar, rasam, or fish curry.
It remains a daily essential in households across Coimbatore, Thiruvananthapuram, and Madurai, and continues to be a key element in South Indian dining culture in Mississauga, Brampton, and Scarborough.
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