A guide to South Indian cuisine
Indian food is flavoured with a diverse blend of spices. Most of these spices are used to flavour curries, rice, soups and sometimes even desserts. Some of the basic spices used are coriander, fenugreek, mint, garam masala, turmeric, saffron, cardamom, cinnamon, coconut, ginger and garlic.
This is just a fraction of the spices used in flavouring. However, they give you an idea of the unique flavouring that Indian cuisine uses.
There's a lot of processed dairy used in Indian food. Ghee, a very popular clarified butter, is used extensively in both North and South Indian cuisine. Natural yogurt, cottage cheese and other forms of cooked milk are also used quite often in Indian cuisine.
Yogurt is used in various forms. They may be spiced or flavoured and served as a drink called 'lassi' or the maybe spiced and made into different types of side dishes to compliment main courses. These are mostly called 'raitas'.
Most Indian religions, cultures and communities in India restrict eating meat. For example, Muslims don't eat pork, while some Hindus don't eat beef. Jains and some other Hindu communities don't eat meat at all. However, despite this meat is still quite popular in various Indian cultures and communities. They are prepared in various ways. Chicken is the most popular meat and fish largely dominates coastal Indian food.
Rice is very popular in Indian cuisine. In fact it is one of India's staple foods. Many rice specialities form a part of Indian cuisine. Biriyani and palao being the most popular forms of rice specialities. Basmati rice is most often used as the rice for these specialities. This is a form of long grained, cultivated rice notable for its fragrance.
Pulses such as lentils are the most important ingredient of most curries and gravies in Indian cuisine. Pulses are used extensively as a part of main courses. Curries and gravies are mostly eaten with Indian breads such as rotis, chapattis and naans. Some of the regions also use fried breads like puris. Samosas are mainly served as snacks.
Every state of South India has a distinctive culture followed by varied beliefs and rituals. The culture of this beautiful land is one of its major highlights that attracts countless tourists from all over the world. All the festivals celebrated here are vibrant and full of life. The most common festivals here include Hampi festival, Pongal, Dance and Music festival, Onam and Fire Walk festival. The locals here are fully bathed into the traditions of their particular state. Whether its food, dance, music or handicrafts; this part of India is simply matchless. Traditionally, men wear a white lungi and women wear a sari.
Contrary to popular perception it is not all idlis, dosas, vada and sambhar, the region provides for an amazing array of seafood, meats as well as some incredible vegetarian preparations.
The chief languages spoken in the culturally rich land are Telugu, Malayalam, Tamil and Kannad. People here speak English as well. The main occupation followed here is agriculture. Majority of people follow Hinduism while some part of the population also follows Christianity, Buddhism, Jainism and Islam. Hinduism is further divided in two categories, Shaivite and Vaishnavite. In India, the literacy rate of South India is the highest.
South Indian cuisine is tasty and spicy. Main dishes eaten here include rice, fish, idli, vada, dosa, uttapam, coconut, sambhar and curries. Here, food is traditionally served and eaten over a banana leaf with hands.
Here is only a glimpse into the many-hued tastes of Southern India.
Karnataka
This is the state that brought about the Udupi revolution in the country, if not the world. But there is so much more Karnataka offers! Take the bisi bele bhath for example. This spicy delicacy full of fresh vegetables and lentils is topped off with a unique blend of masalas which is made with coriander, fenugreek urad and chana dal. These masalas, pastes and pickles are a pillar of the cuisine of this region. The state is also famed for its chutneys, the red chilli chutney being one of the most favoured. Coconut, red chillies, chana dal and garlic, tamarind, cloves, and ginger to add flavour, and voila! The delectable Kundapura Koli Saaru is something you'd not want to miss if you love your chicken hot. This curry like chicken preparation uses the Kundapura paste, a unique paste consisting of coconut, red chillies and cumin seeds and whole coriander.
Kerala
The cuisine of God's own country is just as beautiful as the countryside itself. Seafood is huge in this part of the country and so is their love of their all-year favorite - the mighty coconut. The delicacies of this state range from the tangy shrimp coconut curry that can make any meal seem better, to the sweet slurping delight of the much-famed aviyal. Take the simple breakfast of puttu and kadala curry - steamed rice and coconut rolls with a spicy curry of black Bengal gram (black chana), filling, delicious and easy on the stomach. If you want something exotic to try the kallummakaya, a tangy mussels curry that is sure to make any sea-food lover go weak in their knees.
Andhra Pradesh
The home of the hallowed Hyderabadi biryani is one of the spiciest food destinations to visit in the country, if not the world. Their liberal use of spices, chilli and tamarind make the experience here one of a kind. The Andhra style chicken curry is something you'd want to go for if you enjoy spices and tender chicken. If you are a meat lover you would not want to miss the gongura maans, a lamb curry made with gongura leaves that are sure to leave you panting for more. While focusing on the spices, this region also serves up some brilliant desserts. The boorelu, or friend sweet dumplings are a delicacy for every occasion, made with urad dal and jaggery.
Tamil Nadu
Tamil Food is usually differentiated in the following brackets - Sweet, sour, astringent, bitter, salty and pungent. The cuisines here are both spicy and mildly flavoured depending upon the area of preparation and there is no particular trend in the use of spice here. There are some scrumptious delights that this region boasts of. The unique Chettinad cuisine, famed for its use of spices is well known around the world. Try the urlai roast, roasted baby potatoes in a glorious masala mixture if you are a strict vegetarian. Sea food lovers would want to get their bibs on and dig into a bowl of steaming meen kozhambu, a spicy fish curry that is paired with steamed rice.
Each state in this region provides a different experience, all of which bound together by a few common but delicious gastronomic threads. Truly, Southern India is a palette of a thousand flavors.
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