South Indian cuisine
is distinguished by a greater emphasis on rice as the staple grain
, the ubiquity ofsambar and rasam (al
so called saaru and rasa), a variety of pickles, and the liberal use of c
oconut and particularly coconut oil and curry leaves. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites. These are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine
.[17]Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean
, and Kerala
cuisines each have distinct tastes and methods of coo
king . In fact each of the South Indian states has a differe
nt way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala, sambar from Tamil cuisine, Sambar from Karnataka and pappu chaaru in Andhra cuisine.Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area.
South Indian cuisine has the following culinary schools
Karnataka, Andhra, Hyderabadi, Tamil, Chettinad, Kerala.
Andhra -
Andhra cuisine is largely vegetarian but the c
oastal
areas have a large repertoire of seafood. Fish and prawns are curried in sesame and coconut oils, and flavored with freshly ground pepper. Andhr
a f
ood is served with rice. Rice, sambar and other lentil preparations, and steamed vegetables delicately flavored with coconut, spices and fresh herbs. Snack or tiffin time is made of many preparations like onion pakodas; vadas or savory lentil doughnuts dunked in steaming hot sambar; and steamed rice muffin like dumplin
gs called idlis. Savories are murku, roundels of rice flour paste deep fried; and appadams. Desserts include payasam, a pudding made with rice and milk and the popular Sheer Khurma - a Hyderabadi delicacy with dry fruits and dates.
Karnatak Cuisine
A typical Kannad meal includes the following dishe
s in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita Dessert ( Yes, it is a tradition to start your meal with a dessert( paaysa!) Thovve Chitranna Rice Ghee. What follows next is a series of soup like dishes such as saaru, majjige huli or Kootu
which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dish such as Aambode or Bonda is served next.
The meal ends with a serving of curd rice.Some typ
ical dishes include Bisibele Bath, Saaru, Vangi Bath, Khara Bath, Kesari Bath, Akki Rotti, Davanagere Benne Dosa, Ragi mudde, and Uppittu.The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli or pancake, Mysore Masala Dosa and Maddur Vade a
re popular in
ns of the Nizams or Muslim rulers. The Hyderabadi cuisine is the amalgamation of Muslim techniques and meats with the vibrant spices and ingredients of the predominantly local Hindu people. Hydrabadi cuisine is the ultimate in fine dining. Its tastes range from sour and the sweet, the
hot and the salty and studded with dry fruits and nuts. One of
Tamil Nadu
Chettinad cuisine hails from the deep southern region
of Tamil Nadu. Chettinad cuisine is far cry from the bland cuisine of traditional Tamilian Brahmins—it is one of the spiciest, oiliest and mos
t aromatic in
Although the Chettiars are well known for their delicious vegetarian preparations, their repertoire of food items is famous and includes all manner of fish and fowl and meats, as well as delicate noodle-like dishes and carefully preserve
d sun-dried legumes and berries that the Chettiar ladies make into curries. Oil and spices are liberally used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc.
Some of the popular dishes in Chettinad menu are varuval -- a dry dish fried with onions and spices (chicken, fish or vegetables sautéed), pepper chicken, poriyal -- a curry, and kuzambu which has the ingredients stewed in a gravy of coc
onut milk and spices.
In the same range, one can include the numerous pickles, powders, specially roasted and ground spices, dry snacks, papads, appalam and vada. Numerous shops now sell pre-packed snacks like murukkus, small spirals of fried rice dough, chip
s and other edible ‘hand grenades’ like thattai, masala vada and so on.
The Tamil variation of Mughlai food can be savored in the biryani and paya. The latter is a kind of spiced trotter broth and is eaten with either parathas or appam.
Tamil Nadu is famous for its filter coffee as most Tamils have a subtle contempt for instant coffee. The making of filter coffee is almost a ritual, for the coffee beans have to be roasted and ground. Then the powder is put into a filter set
and boiling hot water is added to prepare the decoction and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The final drink is poured individually from one container to another in rapid succession to make the ideal frothy cup of filter coffee.
Kerala
Kerala is noted for its variety of pancakes and steamed rice cakes made from pounded rice. For the Muslims, the lightly flavored Biryani-made of mutton, chicken, egg or fish-takes pride of place. In seafood, mussels are a favorite. For the Christians, who can be seen in large concentration in areas like Kottayam and Pala, ishtew (a derivation of the European stew), with appam is a must for every marriage reception. Kerala also has it's own fermented beverages -the famous kallu (toddy) and patta charayam (arrack). Arrack is extremely intoxicating and is usually consumed with spicy pickles and boiled eggs (patta and mutta).
