 South
Indian Food
The Malabar Coast in the South India is
famous for its spices of pungent aromas
that lured many foreign invaders like the
Dutch, the French and the English. Cardamom,
pepper, cinnamon, cloves and nutmeg are
some of the notable spices, which are found
in abundance in the South. The availability
of coconut, fish and root tubers have influenced
the culinary creations of the South. Rice
is the staple food for the people of South
India instead of wheat, which is more popular
in northern states.
The very mentioning of the name of South
India, particularly Tamil Nadu, brings to
ones mind the tastes of Idlis, dosas, Sambhar
and Vada. However, there are more than these
that can treat the taste buds. Most of the
vegetarian and non-vegetarian dishes of
this region have a generous use of spices
and coconuts. The final tempering with oil,
mustard seeds, curry leaves, red chillies
and urad dhal is almost the same for most
of the dishes. In Kerala, the staple food
of the people is fish accompanied with steaming
rice of big size. Banana chips and jackfruit
chips are the specialty snacks of this state
and most of the visitors make sure they
have at least a few bags of these items
in their carry home luggage!
The Andhra cuisine has a great Mughal
impact. Their food is known for its spiciness
and hotness. The kebabs and the Briyanis
are not to be missed. Home made pickles,
pappads and dry chutney powders to be used
with dosa or idli or rice are the famous
culinary traditions of this region.
The
article is published courtesy of indiamirror.com
with their Permission.
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