South Indian Cuisine – A Delicious Food!
South Indian cuisine involves the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana and the union territories Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. There are typically vegetarian and non-vegetarian dishes for all five states.
Coconut is native to Southern India across the centuries. The comparisons among the five states’ cuisines are the presence of rice as a staple food. Along with lentils and spices, coconut including tamarind, jackfruit, snake gourd, garlic, and ginger.
South Indian cuisine is a very variety best classified based on the various districts. Kerala’s main component is coconuts are almost in all of the dishes. Irrespective of the diversity in the cuisines of the different communities. They have coconuts blended with them, the form of shavings or the oil or milk derived from the nut. Moreover, seafood is also very traditional in the coastal regions and is eaten almost every day. Expect a generous use of coconut, chili, and spices, in mouth-tingling local recipes that differ with region and community.
Popular Kerala dishes:
vegetarian: olan, paalpradaman, nendarangai chips, aviyal, pulissery, erucherri, sambar, sadhya, rasam, Kalan, upperis, pachady, vegetable stew, and kichadi.
Non-vegetarian: Besides it is no surprise that the food has been cast with a striking range of culinary influences. Though there are differences in the taste and style of preparations between north and south Kerala dishes. Also, plantains, coconut, gourds, and yam are commonly used. Shrimp coconut curry, the fish curry (various versions depending on the region), fish fry, chicken fry with shredded coconuts, fish pickle, podimeen fry, meen Thoran (fish with coconut), karimeen (pearl spot fish) pollichathu, shrimp masala, chicken stew, mutton stew, Malabari fish curry, fish molly, kallumekka, crabs, Pork Mappas (Panni Mappas), Pork vindallu (Panni Vindallu), Pork Roast, Thalassery biriyani, pearl spot fish, jewel fish, mussels, squid, kappa boiled, kappa (tapioca) vevichathu with non-vegetarian curries.
Malabar biriyani is a rice cuisine using khyma rice rather than basmati rice known as Thalassery biriyani. It is the only variety of biriyani in Kerala.
Snacks: Upperi, payasam, banana fry (ethaykkappam or pazham pori), ullivada, kozhukkatta, avalosunda, unniyappam, neeyyappam, unnaykka, thira, churuttu, boli, modhakam, paal vazhaykka, cutlets, halwas, cakes, vattayappam, kinnathappam, and irattymadhuram.
Breakfast: puttu (with banana, kadala curry or payyar curry(moong-dal curry), Appam (velayappam, palappam) with curry, vegetable stew, fish molee, chicken or mutton stew, duck roast, pork masala, egg curry, and idiyappam with kadala curry, pidi with mutton curry or chicken curry, porotta with chicken curry/fry/roast or mutton curry/roast and, idli, dosa with chutney, kanji with dry beans, pickle, pappadam made with black lentils.
Indian masala dosa (Kerala style) is the combination of shredded, cooked, and fried vegetables with Indian seasoning. Several spices as the basic stuffing. A brown dosa made out of a dal and rice batter served hot with sambhar and coconut chutney.