spices folded with an omelette and roti canai. Murtabak is popularly eaten with a side of sweet pickled onions during the fasting month of Ramadan. Murukku - a savoury snack of spiced crunchy twists made from rice and urad dal flour, traditionally eaten for Deepavali. Nasi Beriani or Biryani - a rice dish made from a mixture of spices, basmati rice, yoghurt, meat or vegetables. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which is meant to reduce preparation time. Pachadi - a traditional South Indian side accompaniment or relish made with vegetables, fruits or lentils. The Malaysian Telugu community celebrate the Telugu New Year or Ugadi by preparing a special dish called Ugadi Pachadi, which blends six taste notes as a symbolic reminder of the various facets of life. It is made with green chilli (heat), unripe mangoes (tangy), neem flowers (bitter), jaggery (sweet), tamarind juice (sour) and salt. Pasembur - a salad of shredded cucumber, boiled potatoes, fried bean curd, turnip, bean sprouts, prawn fritters, spicy fried crab, and fried octopus. This Penang Mamak speciality is served with a sweet and spicy nut sauce, and variants of this dish are found in other states as Mamak rojak. Pongal - a boiled rice dish which comes in sweet and spicy varieties. It shares the same name as the harvest festival which is celebrated every January; the name of the festival itself is derived from this dish. The sweet variety of pongal, prepared with milk and jaggery, is cooked in the morning. Once the pongal pot has boiled over (symbolism for an abundant harvest), it is then offered as a prasad to the gods as thanksgiving. Poori - an unleavened deep-fried bread made with whole-wheat flour, commonly consumed for breakfast or as a light meal. A larger North Indian variant made with leavened all-purpose flour or maida is called bhatura. Puttu - a speciality of the Ceylonese Tamil community, puttu is a steamed cylinder of ground rice layered with coconut. It is eaten with bananas, brown sugar, and side dishes like vendhaya kolumbu (tamarind stew flavoured with fenugreek seeds and lentils) or kuttu sambal (relish made from pounded coconut, onions, chilli and spices). Putu Mayam - the Indian equivalent of rice noodles, also known as idiyappam. Homemade versions tend