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