langam

Langam is a traditional dish from the Indian state of Tamil Nadu, particularly popular in the city of Madurai. It is a vegetarian dish made with a variety of vegetables, lentils, and spices, cooked in a coconut-based gravy. The name "langam" is derived from the Tamil word "langu," which means "to cook" or "to boil."

The dish typically includes a mix of vegetables such as carrots, beans, drumsticks, and spinach, along with lentils like moong dal and urad dal. These ingredients are cooked together in a rich, creamy coconut gravy, which gives langam its distinctive flavor and texture. The dish is often seasoned with a blend of spices including cumin, coriander, turmeric, and chili powder, which add depth and warmth to the overall taste.

Langam is usually served with steamed rice or appam, a fermented rice pancake. It is a staple in Tamil Nadu, often enjoyed during festivals and special occasions. The dish is known for its comforting and hearty nature, making it a favorite among both locals and visitors to the region.