Story:South Indian Cuisine; 1-8-2021;
South Indian Food and the love of Rice ;
• Coconut is native to Southern India, hence the state has made fairly vast use of it in their cuisine.
• The cuisines of Andhra Pradesh and Telangana are the spiciest in all of India.
South Indian Food:
South Indian cuisine is very diverse in itself because it includes the cuisines of the five southern states of India which are Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.
There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
For an example the percentage of vegetarians in Karnataka is higher than other southern states, here vegetarian food enjoys widespread popularity.
But the less spicy food of these regions has its own recognition in the country such as Idli & Dosa from the region is so popular not just in India but worldwide.
The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain,jackfruit, snake gourd, garlic, and ginger.
Popular South Indian Dishes:
Dosa in its different varients region wise is one of the best dishes of Tamil Nadu, Kerala, Andhra Pradesh and Karnataka. The thin crispy breakfast dish made from rice batter and black (urad daal) is typically served with Coconut gravy. It is said to be an indispensable South Indian classic dish.
Kerala's Karimeen or pearl spot fish:
From Kerala comes Malabari cooking, with its repertoire of tasty seafood dishes. From Puttu and kadala curry which is served in breakfast, to Appam with stew are some of the famous foods in kerala, while the seafood like Karimeen pollichathu (fish), is one of Kerala’s traditional delicacies.
Karimeen or pearl spot fish (found in the backwaters of this state), is marinated in a mixture of lemon juice, red chillies, and other ingredients, wrapped and baked in plantain leaves, giving it a unique flavour.
Telangana state capital Hyderabad is the home of the Nizams (rulers of Hyderabad) and ranges from spicy to sour to sweet. Hyderabadi food is full of nuts, dried fruits and exotic, expensive spices like saffron. While the Hydrabadi Biryani (Non-veg), has earned the name for the place and is famous worldwide.
Other mentionable dishes are dum ka murgh (chicken cooked in Hyderabadi style), baghara baingan (eggplant), and achaari subzi (vegetable gravy with the taste of pickles).
Karnataka's Idli, vada and masala dose:
Udupi cuisine forms an integral part of Karnataka cuisine, idli, vada and masala dose are believed to have originated in the temple streets of Udupi in Karnataka. The cuisine of coastal Karnataka is marked by widespread use of seafood, coconut and coconut oil.
Rice is the staple grain and is the centerpiece of every meal. Gravies called 'Gassi' made from chicken, fish, meats are served with rice.
Lentils and vegetables cooked with coconut, spices and tempered with mustard, curry leaves, generous asafoetida, called Huli, is also served with rice.
A Rasam-like preparation is called Saaru, which again is served with rice. The meal will also contain vegetable side dishes called Palya.
Other accompaniments include curd-based Tambli, sweet-tangy Gojju, pickles and Happala or Papads. Some of the distinct breakfast foods served here include Bun, Biscuit rotti, Goli Bajji, and Patrode.
Tamil Nadu's Medhu Vadai:
Medhu Vadai is a popular snack in Tamil Nadu served with chutneys, while the fry fish and Masala Dosa has earned the name for the state not just in the India but globally as well.
Andhra Pradesh and Telangana's Sambar:
The majority of dishes are vegetable- or lentil-based. The hot and spicy dishes are a speciality of the region. Mainly vegetarian dishes are served as part of the cuisine of the region. The uniqueness of Telugu cuisine is that it is a blend of both Hindu as well as Muslim styles of cooking.
Rice is the staple food of the region. Sambar is a special kind of dal prepared in Andhra Pradesh. A traditional Andhra meal comprises five kinds of dishes. To cool the stomach after a spicy meal, curd is served at the end.