Welcome To South Indian Recipes
South Indian Cuisine, which is famous for its spiciness, mainly constitutes the cuisines from the states of Karnataka, Kerala, Andhra Pradesh and Tamil Nadu.
The South Indian food primarily contains rice as a staple food, with the use of spices, pulses, chillies, coconut and indigenous fruits and vegetables like tamarind, bananas, bitter gourd, ginger, garlic, onions, tomatoes, etc.
South Indian Food is generally classified into six catergories of taste - sweet, sour, salt, bitter, pungent and astringent and South Indian Recipes recommend that you include all of these six tastes in each main meal you eat. Each taste has a balancing ability and including some of each provides complete nutrition, minimizes cravings and balances the appetite and digestion.
- Sweet (Milk, butter, sweet cream, wheat, ghee (clarified butter), rice, honey)
- Sour (Limes and lemons, citrus fruits, yogurt, mango, tamarind)
- Salty (Salt or pickles)
- Bitter (Bitter gourd, greens of many kinds, turmeric, fenugreek)
- Pungent (Chili peppers, ginger, black pepper, clove, mustard)
- Astringent (Beans, lentils, turmeric, vegetables like cauliflower and cabbage, cilantro)
Payasam, Kesari, Laddu, Halwa, Pal Kova, Adhirasam and a plethora of Indian sweets belong to this category. The grandmas from villages are masters in this cuisine.
Most famous Tamil food recipes
Vegetarian: Idli, Sambar, Vadai, Rasam, Dosa, Rava Dosa, Kara Kuzhambu, Adai, Kanjeevaram Idli, Paniyaram, Pongal, Uthappam, Thayir Sadam(yogurt rice), Thayir Vadai, Kootu/Kari(Vegetables in wet style), Poriyal(Vegetables in dry style), Paruppu Usili, Pitlai, Kosumalli, Avial, Ellu Sadam, Thakkali Sadam, Coconut Rice, Puliodarai, Lemon Rice, Muttai Kuzhambu, Milagu Kuzhambu, Puli Kuzhambu, Murukku, Karamani Adai, Uthappam, Idiappam, Thengai Thuvayal, Paruppu Thuvayal, Mango Thokku, Uppu Seedai, Kozhukattai, Mundiri Kothu, Mango Pachadi, Milagai bajji, Appalam(deep fried lentil flour crisps), Pappadum(baked lentil flour crisps), freshly made Thayir Pachidi.
Non-vegetarian: Karuvattu Kuzhambu, Chettinad Pepper Chicken, Chettinad Biryani, Meen Varuval. Chicken 65, Chettinad Prawn Masala, Meen Kuzhambu Mouth watering cuisines.
Described as the spiciest of these four states' cuisines, there is a generous use of chilli powder (Guntur), oil and tamarind. The cuisine has a great variety of dishes, with the majority being vegetable or lentil based.
Most famous Andhra food recipes
Vegetarian: Pesarattu, Upma, Pulihora(pulihaara), Pori Upma, Gongura, avakkai(cut raw mango) pickle, Pappu Charu, Totakoora pappu, Beerakaya Pappu, Palakoora Pappu, Tomato Pappu, Methi dal, Gutti Vankaya, Brinjal Kotsu, Perugupachadi/majjiga charu, Tomato Charu, Miriyala Charu, Bendakaya fry, dondakaya fry, Palakoora Pulusu, cabbage pesarapappu, Mirapakaaya Bajilu, carrot fry, Sorakaya Pulusu, totakoora pulusu, Anapakaya Pulusu, Neem Pachadi, raw pachadi-vankaya pachadi, dosakaya vanakaya pachadi, tomato pachadi, cabbage pachadi, Double ka Meeta, Sweet Potato Kheer.
Non-vegetarian: Kodi iguru(chicken stew), Kodi pulusu(chicken gravy), Chepa pulusu(fish stew), Fish fry, Prawns curry, Hyderabadi Biryani. Tingle your taste buds with these cuisines.
Described as the mildest in terms of spice content of the South Indian cuisines, there is a generous use of palm sugar or Jaggery and sparing use of chilli powder. Karnataka cuisine is very diverse. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Though some of the non-vegetarian recipes like Bhutayi Puli Munchi has gained popularity. Udupi cuisine forms an integral part of Karnataka cuisine. Broadly, North Karnataka, South Karnataka also known as Bayaluseeme or the Old Mysore region, Coastal or the Canara cuisine, Coorgi Cuisine.
Most famous Karnataka food recipes
People from Karnataka are notorious for their sweet tooth. Mysore Pak, Obbattu/Holige, Til Poli, Dharwad pedha, Pheni, Chiroti are popular sweets. Apart from these sweets there are other lesser known sweets like Kajjaya, Coconut Mithai, Rave Unde, Pakada Pappu, Chigali, a variety of Kadubu, Tambittu, Per Paramanna, and Hayagreeva. Most of these sweets are not milk-based, unlike the popular sweetmaking tradition elsewhere in India. Most of these sweets are made using Jaggery and not refined sugar.
Some typical mouth watering Breakfast recipes include Ragi Dosa, Masala Dosa, Ragi rotti, Akki rotti, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Plain Idli, Rave Idli, Mysore Masala Dosa, Uthappam, Kadubu, Poori etc. Lunch items include sambar, rasam and a delicacy called Bisi bele bath. Snacks includes Nippattu, Chane Usli, Avalakki Cutlet.
Kerala cuisine is quite diverse. The diversity is best classified on the basis of the various communities. The Hindus, especially the Namboodris and Nairs have a predominantly vegetarian cuisine, whilst the Christian and the Muslim communities have a largely non-vegetarian cuisine. The Syrian christian dishes and Malabari muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or oil extracted from the nut. Seafood is also very popular in the coastal regions and eaten almost every day.
Most famous Kerala food recipes
Vegetarian recipes: olan, PaalPradaman, Paal Payasam, Neyyappam, Vattalappam, Pazhampori, Nendarangai Chips, Aviyal, Pulissery, Erusseri, sambar, rasam, kalan, Upperi, pachady, kichadi, Chembu Curry, Vazhakkai Thoran.
Non-vegetarian recipes: shrimp coconut curry, Alleppey Fish Curry (various versions depending on the region), Fish Fry, Kerala beef fry, chicken fry with shredded coconuts, beef ularthyathu, fish pickle, pork masala, podimeen fry, meen thoran (fish with coconut), Karimeen (pearl spot fish) pollichathu, Fish Mappas, shrimp masala, Chicken Stew, mutton stew, duck curry, Malabar Fish Curry, kakka (shells) thoran, kalllumekka, crabs, malabar biriyani, Thalassery Biryani, Thalassery Kozhi Curry, pearl spot fish, jewel fish, mussels, squid, kappa boiled, kappa (tapioca) vevichathu with non- vegetarian curries, etc. Tingle your taste buds with these cuisines.
Breakfast recipes: Puttu (with Banana or Kadala Kari, Egg Curry, or beef fry), Appam (Velayappam, Palappam) with curry, Vegetable Stew, fish molee, Chicken Stew, or mutton stew, beef curry, duck roast, pork masala. Idiyappam also with same curries, Pidi with mutton curry, Kozhippidi, Porotta with beef fry, chicken curry, mutton curry or pork, Pathiri, Idli, Dosai with Chutney, Kanji withe dry beans, pickle, pappad and chammanthi made with coconut.