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South Indian Food

South Indian food, particularly Tamil Nadu, brings to mind idlis, dosas, sambhar and vada. Beside these immensely popular classics, there are more tasty fares. In south India there are hugfe numbers of vegetarian dishes. The food in this region use generous amount of spices and coconuts.The final tempering with oil, mustard seeds, curry leaves, dried red chilies and urad dal is similar for most of the dishes.

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, black 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.

In Kerala, the staple food of the people is fish accompanied with steaming rice of big size

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, papads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region.

The article is adopted from indiamirror with their Permission.

South Indian Recipes

Ravai Uppamma (Semolina Upama)

Rava Dosa (Semolina Dosa)
Plain Dosa (Plain Rice Dosa)
Masala Dosa (Spicy Dosa)
Sambhar Masala (Sambaar Powder)
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