|
South Indian Cuisine is a term is used to refer to the cuisines found in the four southern states of India, namely: Andhra Pradesh, Karnataka, Kerala and TamilNadu. But most of the time because of the popularity of the tamil cuisine due to the prevalence of tamilians almost anywhere both inside and outside India, the term "Madrasi food" is used instead. As oppsed to the north indian food, there is no need for garam masala and the use of dried spices except cardomom, black pepper and turmeric, very minimal.
Similarities and differences in "Four states cuisines" The similarities in the four states' cuisines are the presence of rice as a staple food, the use of lentils and mild spices (as opposed to the strong, pungent spices used by north indian cuisine), use of dried red chillies and fresh green chillies, coconut and native fruits and vegetables like tamarind, plantain, snake guord, garlic, ginger etc.
The differences can be found below, but overall all the four cuisines have to much in common and differ mostly in the spiciness or hotness of the food.
Described as the spiciest of these four states' cuisines (not counting the Chettinad cuisine), there is a generous use of chillipowder, oil and tamarind. The most famous food items are: Rice is the staple food of the southern state of India, Andhra Pradesh. ...
This article is being considered for deletion in accordance with Wikipedias deletion policy. ...
Vegetarian: peserattu, pulliogare, avakkai(cut raw mango) pickle.
Non-vegetarian: hyderabadi biryani
Described as the mildest (in terms of spice content) of these four states' cuisines, there is a generous use of palm sugar or brown sugar and sparingly used chili powder. Since the percentage of vegetarians in Karnataka is very high compared to the other states, vegetarian food is enjoyed by almost everyone for all meals of the day. The most famous food items are: The cuisine of Karnataka, comprising of diverse vegetarian and non-vegetarian cuisines is a connoisseurs delight. ...
Vegetarian: busibelabath, sagu, kharabath, kesaribath (sojji), udipi sambar, plate idli
Non-vegetarian:
Since Kerala's main export is coconuts, almost all of the foods have coconuts associated with them, either in the form of shavings or oil extracted from the nut. Also there are a lot of seafood based specialities, which can be sometimes be customized for vegetarians. Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ...
Vegetarian: olan, paalpradaman, nendarangai chips, aviyal
Non-vegetarian: shrimp coconut curry, fish poriyal
Of all the four states cuisines, tamil cuisine is the most popular because it incorporates all the elements of the other 3 cuisines without losing its distinct identity. Different types of tamil cuisines are: iyer cuisine, iyengar cuisine, chettinad cuisine, tanjore "samaiyal", madras meals. Tamil cuisine, developed over many centuries by the Tamil people of southern India and Sri Lanka, is characterized by its aroma and flavor, achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut, and even rosewater. ...
Vegetarian: idli, sambar, vadai, rasam, thayir sadam (yogurt rice), thayir vadai (yogurt-soaked fritters), kootu (made with any vegetable with lots of liquid), poriyal (made with any vegetable in dry style), appalam and papadum(fried chips), freshly made thayir pachidi (yogurt mixed with uncooked vegetables).
Non-vegetarian: karuvadu kozhumu (dried preserved fish flavor curry, chicken curry.
|
Feeds |
Contact