The Best of South Indian Cuisines

Cuisines from the states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu all form part of the South Indian cuisine group. Most South Indian dishes are rice based and it is also combined with lentils to make dosa, idli, vadas and uttapams. These items are not just high in terms of nutrition but are also extremely delicious and popular throughout the country.

Kerala cuisines is a perfect mix between vegetarian and non-vegetarian dishes. While the Hindus, particularly the Nambudiris and Nairs have a predominant South Indian Vegetarian dining, the Christian and the Muslim communities lean towards a more non-vegetarian dominated cuisine. Since Kerala has a lot of coconut trees, coconut finds its way into most of the dishes of the state. Additionally, seafood in the state is popular and enjoyed by a lot of people around the state.


Andhra cuisine is the most spiciest of all Indian cuisines with a generous dose of chili powder and tamarind that make their dishes extra tangy and spicy. There are three major areas of Andhra Pradesh namely Telengana, Rayalaseema and coastal region have their own unique set of cuisines with their own set of dishes. The capital of the state, Hyderabad has its own characteristic cuisine that is heavily influenced by Nizams or Muslim rulers.

The south Indian dishes that form a part of the Karnataka cuisine are very diverse and unique. It is relatively less spicier than the rest of the South Indian cuisine and there is generous dosage of sugar and jaggery in most of their dishes. Also vegetarian dishes are much more popular in the state and Udupi cuisine forms an integral part of the cuisine of the state. The cuisine of the state can be divided into four categories namely North Karnataka cuisine, coastal Karnataka cuisine, Coorgi cuisine and South Karnataka cuisine.

Tamilian cuisine on the other hand is a perfect mix between spicy and non-spicy dishes. It is again dominated more by non-vegetarian dishes than vegetarian dishes. The dominance of rice is also prevalent as it is one of the most staple food of the region. There are five main categories of Tamilian cuisine namely gravy dishes to be mixed in rice, accompaniments (mixtures like kootu, kari,poriyal, pickles, and papadum), standalone snacks (vadai,bonda,bajji, soups, various chutneys, and thayir Pachadi), dessert, fast foods, or light meals (various types of idlis, dosai, poori, pongal, uppma, idiyappam, aappam, etc.).

So while most dishes of the South Indian cuisines might still be only popular among their respective states, some of the South Indian dishes have managed to cross the national barriers and enjoy national and sometimes even global popularity. The three most popular among them are dosa, idli, and vada.

Dosa is a pancake made by combining rice batter and lentils and is popular  in almost all the South Indian as well as in countries like Malaysia, Singapore and Sri Lanka. Considered as highly nutritious and tasty it is rich in carbohydrates with almost no sugar or saturated fats. It is also gluten free and is rich in proteins and vitamins as well. Dosa is also stuffed with vegetables and sauces to make a quick meal and are usually served with a combination of chutneys and sambar. Due to its high level popularity, dosa enjoys a special place among South Indian restaurants that are spread across the country.

A traditional breakfast in most South Indian home and highly popular in restaurants across the country is Idli Sambar which is made from a batter of fermented black lentils and rice. Generally eaten as a snack or during breakfast, idlis are served in pairs and are accompanied with chutney and sambar. There are a number of variations of the original idli that are being used in various restaurants depending upon the availability of time and choice of the cook. From mallige idli to rave idli, restaurants are always trying to innovate and bring unique dishes to customers to enrich and delight their taste palate.

A popular snack from South India that enjoys popularity all over the world is vada which is generally prepared at home but is also found in all major restaurants and street corners. Known as vades in South Africa, they are also very popular in the Indian railways where they are available as a snack all through the day. Bele vada (masala vadai) and Uddina vada (medhu vada) are the two major forms of vada. While Bele vada is made from split dehusked black chickpeas, Uddina vada is made from dehusked black lentils. Also while bele vada is circular and slightly flat, uddina veda is wheel shaped with a hole in the middle. Both are enjoyed better with either chutney or sambar of any kind.

Article Source: http://www.hotarticles.us/article/the-best-of-south-indian-cuisines


For more information visit: http://www.vaango.in/.

The Rich Heritage Of South Indian Cuisines

Indian food is different and unique in various aspects from the rest of the world. With distinctive flavor and taste, the food habits and cuisines in the country have been influenced by various factors. Numerous customs and traditions of civilizations of the British, Persian, Arabs and Portuguese have left an inedible mark on not just the culture of the country but on its cuisine as well. Further, with diverse culinary habits, India truly depicts diversity of cuisines in a myriad shades and manners. Each part of India have their own unique and special set of dishes which are completely varied and distinct from the other part.



The Indian cuisine can be divided into four diverse groups namely, South, East, West and North. So while cuisine of North India is dominated by thick, moderately spicy and creamy gravies, cuisine of Eastern Indian is relatively simpler and is generally steamed and fried. On the other hand, the best way to describe the cuisine of West India would be to say that it is diverse from extremely spicy to elegantly sweet. Authentic South India cuisine is known for its spicy foods as it has long been a center for spice trade in the country, including cardamom, pepper, cinnamon and cloves. This part of India is also famous for the availability of coconut and sea food which are an integral part of the cuisine of the South Indian states.

Another aspect of South Indian dishes is that it is rice based. So whether it be dosa which is a combination of rice and lentil, the biryani of Hyderabad are considered as classic dishes not just in India but throughout the world. On the whole South Indian dishes are an amazing blend of colors, spices, flavor, seasoning, nutritional balance, brilliant taste and visual delight.

The four main regions of South India include Andhra Pradesh, Tamil Nadu, Kerala and Karnataka. Food dishes from Andhra Pradesh are known for their intense and rich spiciness. There are two types of cuisines in Andhra Pradesh namely Andhra Mughlai and cuisine of Telengana. So while Andhra Mughlai is rich and aromatic and has basically evolved in the city of Hyderabad. Some popular dishes here include kebabs, biryani and salans filled with exotic spices, nuts and dry fruits. Red hot chillies and tamarind dominate various dishes like pulao, vegetable curry and dal in the Telengana flavored cuisine. Telengana cuisine has gained a lot of prominence due to its exotic and mouth-watering non-vegetarian dishes like mutton or chicken that are cooked with drumsticks. Dishes from Hyderabad are greatly influenced by the Nizams or Muslim rulers. From sour to sweet and from hot to salty, Hyderabad cuisine is extravagant and complete. The biryani of Hyderabad have achieved great fame and popularity and are considered as one of the finest dishes not just in South India but in the entire country.

Tamil Nadu enjoys a definite and individual place in the culinary map of India. With a wide range of dishes, red chillies, turmeric, tamarind and whiff of asafetida are important and crucial ingredients. Popular dishes of the region include dosa, idli, vada, uppuma. Besides these there are a variety of stews, rasam koothu, poriyal, avial which are popular in the state. Sweet dishes like payassam and mysore pak are well known as well. Chettinand cuisine from the state has gained immense popularity throughout the country, famous dishes including varuval (dried dry fish cooked with spices), pepper chicken, biryani, poriyal (curry), etc. further a number of South Indian Snacks from papads to appalam, chips and vada are also very well-known. Filter coffee from the state is also very popular and has achieved a cult status in the cuisine as well.

Kerala cuisine is more popular for both its non-vegetarian and vegetarian dishes. One of the most popular vegetarian dishes is the traditional sadhyas which is a meal that is served with rice and and a grand assortment of a number of side dishes. Served on a banana leaf, the sadhya is a completed meal with appetizers, main course and desserts. Another aspect of Kerala cuisine is that it is prepared with coconut and an assortment of spices like cinnamon, ginger, pepper, coriander, turmeric, cloves, etc. Some dishes of Kerala even have a Arab influence.

The cuisine from Karnataka also forms a major part of the Authentic South Indian Cuisine category. Influenced by its three neighboring states, the cuisine is also inspired from Maharashtra in the north. Bisibele Bath. Saaru. Vangi Bath, Khara Bath, Kesari Bath, Akki Rotti, Davanagere -Benne Dosa, Ragi mudde, and Uppittu are some of the famous dishes of the state. 

Article Source: http://goarticles.com/article/The-Rich-Heritage-Of-South-Indian-Cuisines/8728459


For more information visit: http://www.vaango.in/.