South Indian foods

Rice is the staple food for the people of South India. Consumption of wheat is less compared to North India. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of coconuts, pepper, mustard seed and other spices. Generally South Indian dishes are spicy. It has brilliant blend of flavors, bright colors, smell, and taste. So, south Indian foods are generally tasty, spicy and colorful. Moreover south Indian food is known for its medicinal value.

Tamil Nadu, Karnataka, Andhra Predesh and Kerala are the four states that constitute South India. South India is hot and humid. South Indians are generally vegetarian. Andhra cuisine from Andhra Predesh is too spicy. They use more chilli and pepper. Chettinad cuisine from Tamil Nadu is rich and flavorful taste. Coconut, banana are main ingredients of Kerala food.

South Indian food is served in banana leaf. It’s considered that banana leaf contains medicinal values and eating on it improves the health. With the rice centered and the other dishes adorned the banana leaf. After finishing lunch or breakfast, folding the banana leaf towards the front is considered as good habit.

South Indian foods contain Curry leaves, mustard, Asafetida, pepper and peppercorns, tamarind, chillies and fenugreek seeds are the main ingredients and these contain medicinal values.

Tamil Nadu is one of the important states of South India. Apart from its rich cultural past it reminds us that unique taste of yummy cuisines such as Idlis, Uttappam, Dosas, Rassam, Sambhar which are so popular here and also throughout the world.

Kerala is another significant state of South India. The basic food of Keralites is fish combined with steamed rice of usually large size grains.

Andhra Pradesh is famous for its hot and spicy cuisine. We can see the Mughal’s impact in the Andhra deishes. Generally it is too hot and spicy.

Karnataka food has mysore, dharwad, mangalore shimoga, coorg, and konkani styles of cooking and each of this has its distinct character and taste Its in not too spicy. More sugar and Jaggery will be added to Karnataka cuisine.

Urundai Kuzhambu (Channa Dal Ball Gravy)

Cuisine StyleTamilnadu | Cooking Time 30 minutes
To Serve 5 | Take with Rice
Type Lunch Gravy

Ingredients

Channa Dal-1 cup
Tomato- 2
Cumin seeds-1 tsp
Onion-1
Coriander seed - 2tbsp
Red chili-4
Coconut-2 small piece
Bengal gram-1tbsp
Asafoetida-1/4 tsp
Tamarind juice-1 1/2 cup
Mustard seed-1 tsp
Curry leaves
Salt
Oil

Preparation

• Soak Channa Dal in the water for 45 minutes.
• Drain the water and add 2 red chilies, Asafoetida, Curry leaves and salt then coarse grind all together.
• Now make small balls (Urundai) and kept it aside.
• Boil these balls in the Idli cooker or Idli vessel.
• Dry roast red chillies, coconut and Bengal gram into fine paste with little water and keep it aside.
• Heat the pan with the oil and fry mustard seeds, Curry leaves, cumin seeds and then add the chopped onion and fry for 3 minutes, then fry tomato and add the tamarind juice, ground paste, salt and mix well.
• Now pour the steamed Channa Dal balls into the gravy. Cover the pan and let it boil in the medium heat.
• Remove the cover and let it to boil for 5 min.
• Serve with rice.

Note

Instead of making Channa Dal balls Dal vadai can be used.

Tips

Channa dal ball itself is a best side dish.

Sambar

Cuisine Style Tamilnadu | Cooking Time 30 minutes
To Serve 5 | Take with Rice
Type Lunch Gravy

Ingredients

Tamarind-1/2 lime sized ball
Toor Dal -1 cup
Turmeric Powder-1/2 tsp
Small dry red chilies - 5
Small onions- 5
Mustard seeds-1/2 tsp
Asafoetida -1/4 tsp
Tomato- 1 Big
1 cup of a vegetable of your choice like green beans, chopped carrot
Curry Leaves
Oil-2 tsp
Salt to taste

To grind

Bangalgram Dal – 2tbs
Coriander seed– 2tbs
Urd Dal– 2tbs
Dry Red chilli– 2tbs
Cocoanut piece-1
Roast and grind into course. Keep it aside.

Method

• Choose a heavy cooking pot.
• Wash and clean the Dal.
• Boil 2 cups of water and add the Dal, turmeric powder and 1 teaspoon of oil.
  As the Dal boils, skim off the foam and discard.
• Boil until the Dal is soft and then mash it coarsely.
• If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
• In a pan heat the oil and pop mustard.
• Add the chopped onions and fry till it turns golden brown.
• Add green Chillis and fry for one minute.
• Then add chopped tomatoes, vegetables.
• Now add turmeric powder, Asafoetida, curry leave, salt and ground mixture
  Boil until raw smell goes off. Put some coriander leaves once it is cooked. It adds extra taste and smell.
• Serve with rice

Note

Sambar can be prepared without vegetables.

South Indian foods

Rice is the staple food for the people of South India. Consumption of wheat is less compared to North India. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of coconuts, pepper, mustard seed and other spices. Generally South Indian dishes are spicy. It has brilliant blend of flavors, bright colors, smell, and taste. So, south Indian foods are generally tasty, spicy and colorful. Moreover south Indian food is known for its medicinal value.

Tamil Nadu, Karnataka, Andhra Predesh and Kerala are the four states that constitute South India. South India is hot and humid. South Indians are generally vegetarian. Andhra cuisine from Andhra Predesh is too spicy. They use more chilli and pepper. Chettinad cuisine from Tamil Nadu is rich and flavorful taste. Coconut, banana are main ingredients of Kerala food.

South Indian food is served in banana leaf. It’s considered that banana leaf contains medicinal values and eating on it improves the health. With the rice centered and the other dishes adorned the banana leaf. After finishing lunch or breakfast, folding the banana leaf towards the front is considered as good habit.

South Indian foods contain Curry leaves, mustard, Asafetida, pepper and peppercorns, tamarind, chillies and fenugreek seeds are the main ingredients and these contain medicinal values.

Tamil Nadu is one of the important states of South India. Apart from its rich cultural past it reminds us that unique taste of yummy cuisines such as Idlis, Uttappam, Dosas, Rassam, Sambhar which are so popular here and also throughout the world.

Kerala is another significant state of South India. The basic food of Keralites is fish combined with steamed rice of usually large size grains.

Andhra Pradesh is famous for its hot and spicy cuisine. We can see the Mughal’s impact in the Andhra deishes. Generally it is too hot and spicy.

Karnataka food has mysore, dharwad, mangalore shimoga, coorg, and konkani styles of cooking and each of this has its distinct character and taste Its in not too spicy. More sugar and Jaggery will be added to Karnataka cuisine.