Best South Indian Recipes: The smell of crisp vadas, the sound of spluttering mustard seeds, the taste of piping-hot sambar made with fresh tamarind, and therefore the touch of feather-light, soft idlis – there is no doubt that South Indian food may be a treat to the senses. Dosa and chutney are just a quick trailer to a vibrant , rich and absolutely fascinating culinary journey that’s South India. With its 5 states, 2 union territories, rocky plateau, river valleys and coastal plains, the south of India is extremely different from its Northern counterpart. Needless to mention , Kerala, Tamil Nadu , Karnataka, Telangana and Andhra Pradesh have their own cuisines that are rooted in their history and culture.
But before we get into details like ingredients and cooking techniques, let’s mention some aspects that are common to people who sleep in the South. Firstly, most of the people eat with their right and leave the left one clean for beverage . Also, licking curry off your finger does taste really good! Rice is their grain of choice and lentils and daals are equally important. Sambhar, which is formed with lentil, tamarind and buttermilk is additionally common to all or any South Indian states, though each region may have its own variation.
Pickles and Pappadams are always served on the side and yogurt makes a frequent appearance also . Coconut is one among the foremost important ingredients and is employed in various forms: dry, desiccated or as is. a number of the cooking is additionally wiped out copra oil. The South of India is understood as ‘the land of spices’ and for all the proper reasons. Cinnamon, cardamom, cumin, nutmeg, chilli, mustard, curry leaves – the list goes on.
The food of Tamil Nadu is mild spiced, mostly vegetarian, light but absolutely sensational. this is often with the exception of Chettinad food, which is top of the pile. it is also known to be extremely spicy but the type that stems from pepper and not chilli. It also boasts of heavy local spices like star anise, kalpasi (stone flower) and maratti mokku (dried flower pods), freshly ground spices including cumin, fenugreek, fennel, clove, bay leaf, turmeric and tamarind.
Meats, seafood, vegetables, grains and fermented rice are used regularly. Being blessed an extended coastline, a spread of seafood like fish, crabs, lobsters and fresh prawns adorn a Tamil table.
1. within the South it had been noticeably more vegetarian than with meat.
2. The veg wasn’t cooked down such a lot . rather than mashed up curry sides, we might have steamed veg occasionally or a fresher veg side.
3. Less cream and butter. I always thought North Indian food wasn’t so healthy with all the cream and butter, but especially because the veg curries were cooked down tons such a lot a lot of nutrients are lost. within the South, I found the curries healthier and truly I lost weight and felt healthier eating South Indian food.