5 BEST SOUTH INDIAN DISHES
There’s no denying that South Indian food is a feast for the senses, what with the sound of crackling mustard seeds, the flavour of hot sambar cooked with fresh tamarind, and the touch of feather-light, delicate idlis. Rice is the main component of meals. Rice is served with meat dishes, dry and curried vegetables, a variety of coconut-based chutneys and sambar (a soup-like lentil dish seasoned with whole spices and chilies) as well as rasam (a hot-sour soup-like lentil dish) (deep-fried crispy lentil pancakes).
The five southern states of Karnataka, Andhra Pradesh-Telangana, Tamil Nadu, Kerala, and Goa are typically included in the definition of South Indian cuisine. The South’s topography and culture both have an impact on the cuisine of the region.
1. MASALA DOSA
The two main grains consumed by Indians are rice and wheat, with rice taking the top spot. Indians have taken this modest grain and converted it into a variety of sweet and savoury delicacies unlike any other culture in the world. The traditional Masala dosa recipe offers crepes that are extremely light, delicate, and crispy and are filled with a flavorful, flavourful spicy potato and onion filling. Masala dosas are flavorful, crispy, soft, and nutritious crepes cooked from a batter of rice and lentils.
A rich handmade potato filling can be held in place by the dosa, which have a strong yet soft texture and are free of gluten and dairy.
2. IDLI SAMBHAR
Idli or idly is a savoury rice cake that is native to the Indian subcontinent and is frequently eaten for breakfast in Sri Lanka and Southern India. Idlis are created by steaming a batter made of fermented rice and black lentils.
Each region traditionally has its unique version, which is typically served with coconut chutney and sambar (a spiced lentil stew).
3. VADA
Indian savoury fried appetizers are referred to as vada. Fritters, cutlets, and doughnuts are a few common words terms for several vada varieties. Vadas are made using lentils. After being soaked in water, the dal is crushed into a batter. After that, other seasonings are added to the batter, such as cumin seeds, onion, curry leaves (which are occasionally sautéed first), salt, chili powder, or black pepper grains.
4. APPAM
The South Indian pancake known as an appam is popular in Tamil Nadu, Kerala, and Sri Lanka. It is created with fermented rice batter and coconut milk. It is typically consumed for breakfast or dinner. Thin bowl-shaped pancakes known as plain appam or vella appam are created from fermented rice flour. Essentially, it is made by combining rice and coconut to create a thin, watery batter, which is then fermented for the ideal texture. It is typically served with a hot vegetable or meat curry, but serving it with a vegetable stew curry is the ideal pairing.
5. PUTTU
The South Indian states of Kerala, Tamil Nadu, and portions of Karnataka, as well as Sri Lanka, all consume puttu for breakfast. In Tamil and Malayalam, puttu means “portioned”. It is a meal made of coconut shavings placed between steamed cylindrical shapes of pounded rice, occasionally with a sweet or savoury filling. Puttu is served hot with savoury curries such dal, chickpea, mutton, fish, chicken, or beef, or with sweet side dishes like palm sugar or banana.
