South Indian Cuisine
South Indian cuisine mainly includes cuisine of the five south Indian states which are Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana. And also places like Lakshadweep, Andaman and Nicobar Islands, and Pondicherry. There are typically vegetarian and Non-vegetarian dishes, each includes a main dish, snacks & drinks, desserts and light foods which are well known in their region.
The native fruit of South India is Coconut which spread to Arabia, Europe, and Persia over the centuries. The Portuguese merchants brought Coconuts of Indian origin to the Americans. The use of lentils and spices, dried chilies, and fresh green chilies and south Indian vegetables including ginger and garlic, jackfruit, tamarind are the specialty. The main attraction is the presence of rice as a staple food. South Indian dishes also use a lot of traditional spices like curry leaves, asafetida (hing), peppercorns, tamarind, & fenugreek seeds. Huli Pudi, most commonly known as sambar powder is also used to bring out the flavor of dishes.
The spiciest of the south Indian cuisines are located in Andhra Pradesh and Telangana. The majority of the dishes are made using generous amounts of chili and tamarind, this makes the dish super Hot & Spicy. These Telugu cuisines have a uniqueness that it is a blend of both Hindu as well as Muslim style cooking. Rice is the staple food and Sambar is a special kind of Dal prepared in this area. Curd is served at the end of a spicy meal to cool the stomach.
Karnataka has a very diverse range in the south Indian cuisines. The staple and customary food of Karnataka are well-known for their abundant use of palm sugar & jaggery whereas limited use of chili powder. Some famous preparations are idli, vada, and masala dosa. The percentage of vegetarians in this state is higher than in the states. Karnataka’s cuisine is known to be the oldest surviving in the country. It combines many flavors, ingredients, and cooking techniques from its neighboring states along with its rich gastronomic history.
The cuisine of Kerala is very diverse. Some famous dishes are Syrian Christian and Malabari Muslim Dish. Since Kerala’s main export is coconut, they generally used coconut in all dishes. They used coconut either in the form of milk extracted or oil or shavings. These delicious cuisines are enough reasons to travel to this part of India.
Telangana cuisine consists of a lot of leafy green south Indian vegetables, and a variety of millets. Spices like cumin seeds & ginger are very commonly used in their food preparation. Dishes like tamarind rice & egg pulusu (egg curry) are loved by the people there. The cuisine of Tamil Nadu is very mild and subtly spiced & is mostly plant-based. The dishes are light in the tummy but taste sensational.
Coconut oil is the most commonly used oil for cooking due to its easy availability Sunflower and Canola oils are also used and more specifically desi ghee is used very generously over rice, which is the staple food in the southern parts, daily as well as in festive occasions.
Here are the 5 most popular dishes to look out for if you love south Indian cuisine.
Dosas: Thin crepes
A conventional breakfast made of fermented rice batter, a dosa is similar to a thin pancake. It is accompanied by a hot spicy lentil soup known as sambar & delicious coconut chutney. Masala dosas are loaded with a zesty mashed potato and onion filling whereas rava dosas are prepared using semolina.
Malabar parotta with Kerala-style hamburger: level bread and hot meat
Parottas are crispy layered Indian flatbreads made of flour and fried in oil. Pair them with a Kerala-style dry beef fry (erachi varattiyathu) which is a staggeringly zesty and scrumptious dish of meat pieces cooked with spices, pepper, coconut, and a whole lot of chilies.
Loaded with flavor and striking masalas, this dish will floor your family and visitors. A perfect melange of tender chicken pieces, onions, tomatoes, cinnamon sticks, cloves, cumin, curry leaves, and a rich coconut-y curry, this dish will blow your mind.
Kerala Prawn Curry
Succulent prawns cooked in coconut curry. This Malabar curry will unquestionably take your breath away! Pair this tasty curry with steaming hot rice and you would understand what we mean.
Dry Mango Kuzhambu
A tasty tart south Indian vegetables curry made with the decency of mango and tamarind, this is a summery treat you should not pass up. You can have this filling and delightful with rice or idlis.
South Indian cuisine has today acquired monstrous fame in India as well as on a worldwide stage by appropriately coordinating all parts of culinary science and procedures in cooking. It is incredibly flexible as far as flavor, taste, sustenance, and assortments!!!