South Indian cuisine is one of the most popular native cuisines of India. It is primarily a combination of the food of the five states of Andhra Pradesh, Karnataka, Telangana, Tamil Nadu and Kerala, and the union territories of Pondicherry, Lakshadweep and Andaman and Nicobar Islands. The cuisines all use spices unique to the region and the cuisines majorly differ in the level of spiciness.
South Indian food is known for the use of generous coconut in their curries. Other basic and common ingredients include curry leaves, mustard oil, red chillies and oil etc. Here we have tried to demystify and explain the different cuisines of South India. Have a look!
1.Dosas
Dosas are not only the traditional breakfast of South India but also the most popular comfort food all across the country. They are prepared when a batter of fermented rice and lentils is smeared on a pan. Masala Dosas have a filling of aloo sabzi inside them. These days you can try different variants of dosas like rawa dosa, tomato dosa, cheese dosa and more.
- Idli Sambar
Soft and fluffy white idlis are another breakfast option in South India. Idlis are also prepared with a batter of fermented rice and lentils. This batter is put in circular moulds and steamed on a stove. Idlis are served with hot and tangy sambar, coconut chutney and gun powder chutney. The fluffy delicacy is soft and easy on the digestion.
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