INDIAN CUISINE - South Indian Cuisine

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INDIAN CUISINE - South Indian Cuisine



The Traditional meals of India have been broadly preferred for its fantastic use of herbs and spices. The style of cooking varies from area to place and is basically divided into South Indian & North Indian food. The staple food in India consists of wheat, rice and pulses.

South Indian Cuisine
Tamil Nadu Cuisine 
Chettinad Cuisine   
Karnataka Cuisine   
Kerala Cuisine
Andhra Cuisine

Tamil Nadu Cuisine

The main food of Tamil Nadu is rice which is part of Tamil meal and enjoyed with spiced vegetarian and non-vegetarian dishes.
The several Tamil dishes can be considered as regular, light meals, snacks, and desserts.

Gravies and Curries
Numerous dishes are served during the main meal that is relished with rice as main meals. These include:
Sambar is a very popular South Indian dish that is made with lentils, vegetables and tamarind.
Rasam is a soupy dish prepared with tomato, cumin, pepper, chilli pepper that is  tamarind-based and can also include  vegetables with lentils.
Kuzhambu is a gravy dish that is made of toor dal, urad dal, including different vegetables tamarind and other spices.
Thayir is known as curd which is taken with rice is called ‘Thayir Sadam’ and sadam is known as rice.
These dishes have aslo number of varieties for instance under the category of rasam. These are are Kattu Saaru, Poondu Rasam, Koli Saaru, Inji Rasam and Kadalai Rasam others varieties of kuzhambu. These are Mor Kuzhambu, Puli Kuzhambu and Molagu Kozhambu.

Snacks
Snacks dieses like vada, bhaji, and bonda are very popular in this region and are enjoyed with different types of chutneys and thayir Pachadi. Tea and coffee are usually served as main drinks in tea shops.

Side Dishes
These are mainly additions of the main meal
Kootu is made of vegetables and lentils.
poriyal is a fried vegetable dish that usually forms a side dish of a three-course rice meal including of sambar, rasam and thayir.
pappadam is made of dal or sago or potato either deep fried or roasted
oorkai or pickles.

Sweet Dishes
The sweet dishes are served as the last of a meal like thirukannamidu, Kesari and kheer.

Meals
Light meals or tiffin items are eaten during breakfast and early dinner and generally not include heavy mid-day meal. The most popular of them include:
Dosa - Dosa is prepared out of fermented rice and lentil batter and served with sambar and chutney. There are different kinds of Dosas are available as stuffed or plain.
Idli - Idli is made out of fermented rice and black lentils that is savored with sambar and chutney.
Upma - Upma is a thick porridge prepared with roasted semolina or rice flour which may include different kind of vegetables and seasonings.
Parotta- Parotta is layered plane bread made with Maida flour, eggs, ghee/oil and served with vegetarian or non-vegetarian curry.
Poori- Poori is deep-fried bread served with curry and others.

Sambar Rice and Curd Rice with flat pan fried bread known as chappathi complimented with a gravy dish, a Sweet Pongal and chips.
A non-vegetarian meal includes biriyani, that is different forms and  non-vegetarian gravy items. South Indian food is often served on a banana leaf.
Tamil cuisine usually have of  six tastes that any food can be classified into, sweet, sour, salt, pungent, bitter and astringent that means the main meal to get complete nutrition and balanced digestion.

Chettinad Cuisine

Different areas of Tamil Nadu, cuisines of Chettinad, a Place that falls in the Sivaganga district located in southern part of the state, become famous for tis spicy and pungent dishes, particularly the non-vegetarian dishes. Mostly food are taken with rice and rice-based accompaniments such as dosais, appams, idiyappams, adais and idlis
Chettinad cuisine is famous for its use of a variation of spices in making mainly non-vegetarian food. The pungent flavour of the dishes seasoned with grounded spices, the boiled egg toppings on the meals is a part of food. The salted vegetables and sun-dried meat are some of the different features of this cuisine.
Some of the popular vegetarian dishes of the area are dosa, sambar, rasam, thayir sadam, paniyaram, kozhakattai and adikoozh, kootu, uthappam, appalam. Non-vegetarian dishes are karuvattu kuzhambu and chettinad pepper chicken

Karnataka Cuisine

Karnataka offers a different kind of delicious food such as Masala Dosa, Idli and Vada that originated in the temple streets of the city of Udupi. Foods of this area are less spicy as compared to other South Indian states and contain sugar and jaggery except of north Karnataka food that is hot.
Spicy like pickles and chutneys are the common accompaniments of this food. Seafood, coconut and coconut oil forms an basic part of coastal Karnataka food..
Dairy products are used in commonly in different forms. yogurt is a part of every meal that is  eaten with rice, spicy buttered milk is Used in hot summers. Ghee and butter are used to made different delicacies, particularly during festivals and occasions.
Bisi Bele Bath is a popular Karnataka dishes that is hot lentil rice. This traditional meals is made of rice, vegetables, toor dal, tamarind pulp and spices like curry leaves, and nutmeg. This is often served with potato chips, papadum, chutney and boondi.
The Karnataka cuisines are uncompleted without discuss of sweet dishes. popular desserts of the state are coconut mithai, Mysore pak, Belagavi Kunda, dharwad pedha and rave unde. these are non-dairy based sweets use the jaggery not use the refined sugar for sweeteners.


Udupi Hotels

Udupi hotels serve Karnataka meals. They become popular for this food all over india with their small set-ups. Generally vegetarian breakfast dishes like Dosa, Idli, Uttapam and Vada and others are served at reasonable prices in Udupi hotels.

Kerala Cuisine

Kerala cuisine is different and considered according to the different local people. The most famous dises are the Malabari Muslim dishes and the Syrian Christian dishes. Coconut is a essential component of Kerala cooking whether used as an ingredient or in oil form. The common breakfast dishes dosa, idli, porotta with mutton or chicken curry, vegetable stew,  chicken or mutton stew with  other dishes.
Vegetarian dishes are aviyal, sambar, rasam, kichadi, pachady and olan.There is lot of variety of non-vegetarian food and others are Malabari Fish Curry, Pork Mappas, Malabar Biriyani, Meen Thoran, and Shrimp Coconut Curry. Different various snacks items are banana fry, cutlets, cakes, halwas and payasam.

Andhra Cuisine

Cuisines of Andhra Pradesh influence of culinary styles of the Mughals on the cuisines of this place. Andhra delicacies like Biryani, Kebabs and Kurmas that are usually heavy, spicy and hot in nature. The traditional cuisines of Andhra are considered the spiciest among all other Indian cuisines the staple diet of the Telangana region, which has evolved into a new state, is rotis made of jowar and bajra
Famous Andhra dishes including breakfast or tiffin-
Upma, pulihora, attu and pesarattu
Curries or kooralu as cabbage pesara pappu and gutti vankaya
Pappu or dal like Moong Dal or Toor Dal made with vegetables
Pulusu, different form of sour curry, made with tamarind paste
Chaaru, a Rasam
Pickles - tomato pachadi, gongura pachadi and maaghaya.
Desserts - laddu, thokkudu laddu, boondi laddu, kaaja and pootarekulu.
Andhra food will remain incomplete without saying the various dishes that comes with a Mughal touch from the city of Hyderabad. Some of them dishes are :
Hyderabadi Biryani - it is made of Basmati rice, meat and spices. And others biryanis are Dum ki Biryani
Achaari Subzi - It is a gravy is made of  vegetables and added flavor of pickles
Dum ka Murgh - It is a chicken is made in Hyderabadi Style
Mirchi ka Salan - It is a chili and peanut curry

Baghara Baingan - It is a brinjal curry that is a form a side dish with the Hyderabadi Biryani

Sagar Ratna, Saravana Bhavan and Udupi Hotels are the famous Restaurants of South Indian cuisine.

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