South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.
South Indian food
The similarities among the five states cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger.
Kerala prawn curry
Kerala food cuisine is based on coconut and this prawn curry is prepared thick or light just it can be prepared as semi fry gravy depends upon adding milk and water. It is very yummy and spicy.
Puttu is a traditional and most popular breakfast dish of Kerala prepared with rice flour and coconut. Puttu is usually served with kadala curry or it is served with pazham (small yellow banana) and sugar.
A Hyderabad specialty, this one is a must-try! Meat cooked with piquant spices, curd, butter and saffron, tossed in semi-cooked rice and garnished with cucumbers.
Andhra Gongura Pachadi or this Andhra-style chutney made of sorrel leaves an authentic delicacy typical to Telugu cuisine. It is an indelible part of every festive meal or feast.
Although these leaves are called different names in different regions, the nutritional properties of sorrel leave remain constant.
The Sarva Pindi is a pancake that is not sweet, and yet tickles your taste buds. Loaded with peanuts, spices, and rice flour, the Pindi makes for a delightful entry. This piquant but healthy food is typical to the Nalgonda district in Telangana.
Having different nomenclatures in different states, the Holige is Karnataka’s favorite dessert. Often called Boli, Obbattu, or Puran Poli, this sweet course usually uses grated coconut mixed with jaggery as its filling.
The dough that makes this mouth-watering stuffed flat bread is flavored with cardamom, and served with a dash of ghee.
Thengai Pal payasam
Payasam, or kheer, as it is often known, is usually a concoction of rice or vermicelli, cooked in milk sweetened with either sugar or jaggery.
The Paal Payasam is a more self-indulging version of the simple kheer from karnataka, whipped up using coconut milk and latter giving it a darker hue and a richer taste. This dessert can give you a sweet tooth even if you vehemently deny it.
Full of flavor and bold masalas, this dish will floor your family and guests. A gorgeous melange of onions, tomatoes, cinnamon sticks, cloves, cumin, curry leaves and a rich coconut-yummy paste.
Veg mini meals
A meal in a restaurant consists of rice with other typical Tamilan dishes on a banana leaf. A typical Tamilan would eat in banana leaf as it gives different flavor and taste to the food.
However, it can also be served on a stainless steel tray – plate with a selection of different dishes in small bowls. Rice is essential to the popular definition of meals.