South Indian foods - Salema2z.in

Rice is the staple food for the people of South India. Consumption of wheat is less compared to North India. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of coconuts, pepper, mustard seed and other spices. Generally South Indian dishes are spicy. It is brilliant blend of flavors, bright colors, smell, and taste.

Tamil Nadu, Karnataka, Andhra Predesh and Kerala are the four states that constitute South India. South India is hot and humid. South Indians are generally vegetarian. Andhra cuisine from Andhra Predesh is too spicy. They use more chilli and pepper. Chettinad cuisine from Tamil Nadu is rich and flavorful taste. Coconut, banana are main ingredients of Kerala food.

Banana leaf is used to serve meals and breakfast in South India. It’s considered that banana leaf contains medicinal values and eating on it improves the health. With the rice centered and the other dishes adorned the banana leaf. After finishing lunch or breakfast, folding the banana leaf towards the front is good habit.

Curry leaves, mustard, Asafetida, pepper and peppercorns, tamarind, chillies and fenugreek seeds are the main ingredients here and these contain medicinal values.

Tamil Nadu is one of the important states of South India. Apart from its rich cultural past it reminds us that unique taste of yummy cuisines such as Idlis, Uttappam, Dosas, Rassam, Sambhar which are so popular here and also throughout the world.

Kerala is another significant state of South India. In this state the basic food of Keralites is fish combined with steaming rice of usually large size grains.

Andhra Pradesh is famous for its hot and spicy cuisine. We can see the Mughal’s impact in the Andhra deishes. Generally it is too hot and spicy.

Karnataka dishes are combination of all Andhra, Kerala and Tamilnadu. Its in not too spicy. More sugar and Jaggery will be added to Karnataka cuisine.