south Indian delicacy

As I have promised earlier in my previous blog that I will separately explain the whole South Indian cuisine in my next blog. So today I am here with another blog completely dedicated to the South Indian cuisine. Because South Indian cuisine is very vast and comprised of many scrumptious dishes. 

South Indian cuisine is having an unique cooking style which is completely different from the rest of the sub-continent. South Indian dishes are fully loaded with coconut and at the same time, south Indians use to prefer cooking in coconut oil. The presence of coconut in every dish gives an extraordinary punch to South Indian cuisine. So it's now time for us to drown ourselves into the depth of the South Indian cuisine.




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In the last few years, some of the mouth-watering south Indian dishes like Dosa, Sambar, Uttapam, Idli, and Vada has gained huge popularity across the world. South Indian cuisine mainly comprised of the various local cuisine hailing from different southern states of India like Karnataka, Andhra Pradesh, Kerala, Telangana, and Tamil Nadu. South Indian cuisine has a bountiful collection of vegetarian and non-vegetarian dishes.

AUTHENTIC SOUTH INDIAN DISHES ACCORDING TO STATES:

·         KARNATAKA:  NEER DOSA & BISI BELE BATH.
·         ANDHRA PRADESH: CHEPA PULSU, PESARATTU& HYDERABADI BIRIYANI
·         KERLA: ERACHI FRY& PARIPPU CURRY.
·         TELANGANA: SARVA PINDI, PACHI PULSU& HYDERABADI BIRIYANI
·         TAMIL NADU: DOSA & PARUPUU PAYASAM.

In my earlier blog, I have explained all the essentials of South Indian cuisine. You can visit the link given below to check out the details


TAMILIAN CUISINE OR CUISINE FROM TAMIL NADU

Rice is mainly considered as one of the most staple food of Tamil Nadu. Rice is mainly considered as an integral part of every meal. Mostly Tamil meals are generally served with various vegetarian and non-vegetarian dishes. Tamilian Brahmins are very strict regarding their diet, Brahmins mainly use to consume vegetarian food. While non-Brahmin Tamilinas also consume non-vegetarian food.



                  PUMPKIN SAMBAR    IMAGE SOURCE-GOOGLE| IMAGE BY- Kalaiselvi Murugesan


Various Gravy dishes of Tamilian cuisine

Sambar is one of the most popular south Indian dishes which is prepared from lentils, chopped vegetables, and tamarind. Sambar can be also called a South Indian stew dish.

Rasam can be considered as another important part of south Indian cuisine. Rasam is nothing other than a tamarind based dish soupy in nature. Rasam is mainly prepared from cumin, tomato, chili, pepper, and vegetables of different combinations mixed with lentils. In south Indian cuisine, different varieties of Rasam are available like Poondu rasam, Kadalai Rasam and many more are there.

Kuzhambu holds an important position in Tamilian cuisine. It is mainly a kind of gravy dish. Prepared from urad dal and toor dal. Mixed with different types of spices and tamarind.

TAMILIAN LIGHT MEALS:

Tamilian light means holds a bountiful collection of mouthwatering dishes which includes Dosa, Upma, Idli, Poori Parotta, Vada, and bonds are also included in the list. Out of these dishes Dosa, Vada, and Upma are quite popular across the globe.

If you are traveling to an international destination and you opt for an Indian vegetarian meal in breakfast in flight then you can get Dosa, Upma, and Vada as a part of your breakfast. People use to prefer eating these three particular dishes. Because they are very light and in nature and healthy also.



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SWEET DISHES OF TAMILIAN CUISINE
Thirukannamidu, Kheer, and Kesari are the three most important sweet dishes which are mainly served after every meal. Without serving these extraordinary sweet dishes meals never get completed. Sometimes a banana is also served at the end of the meal along with betel leaves.  Betel leaves are stuffed with nuts betel nuts and lime. People use to believe that it helps in digestion.

CHETTINAD CUISINE
Chettinad cuisine is mainly evolved from the Chettinad region of Sivganga district lies in the Tamil Nadu district. This particular region comes under the southern part of the Tamil Nadu state. This particular cuisine has gained huge popularity.

IMPORTANT SPICES OF CHETTINAD CUSINE
Chettinad dishes are very aromatic because in this cuisine variety of spices are used to cook the dishes. Which gives an added punch to every dish. Some of the most important spices which are used in cooking are red chili, star Annies, cumin seeds, and fennel seeds. Chettinad cuisine mainly uses a very secret type of ingredient which makes it completely different from other cuisines is dried flower pods and another important thing which is used in this cuisine is kalpasi. Gravies are very rich in texture because of coconut, garlic, tomato, and ginger. All these spices are not grounded in electric mixers they are grounded on stone. Because of all these reasons Chettinad cuisine is looking so much vibrant.



CHETTINAD  CHICKEN IMAGE SOURCE-GOOGLE| IMAGE BY-Thamizhpparithi Maari

IMPORTANT DELICACIES OF CHETTINAD CUISINE
Chettinad region is mainly known for its non-vegetarian dishes. Among which chicken Chettinad holds a very important position. Some of the other delicacies of Chettinad cuisine include Vellai paniyaram, Palkatti Chettinad, and Kiakri Priattal and the entire cuisine holds many popular dishes also.




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KARNATAKA CUISINE
Bengaluru is the capital city of Karnataka, the Indian state of Karnataka is mainly located on the seashore of Arabian Sea. Karnataka gives an important contribution to south Indian cuisine. The Indian state of Karnataka offers a huge range of appetizing food dishes.

Udupi is located in the state of Karnataka and Udupi is mainly known for its Hindu temples. Udupi is also famous for its vegetarian dishes like idli, masala Dosa, Vada, and some other dishes. Dishes coming out from this region are quite mild if it is compared to the various dishes of south Indian cuisine. The use of jaggery is quite common in this region.

Dishes hailing from the northern part of Karnataka state is very spicy. The cuisine of the entire state varies from region to region. Rice, pearl millet, and sorghum are mainly considered as a staple part of the diet.

There is another type of cuisine that exists in the state of Karnataka is Coorg cuisine. Coorg cuisine mainly comprised of meat and pork. Kokum is extensively used in every dish of this region. Rice still remains the staple part of the diet. 
Out of all these dishes, Bisi Bele Bath is one of the famous dishes of Karnataka cuisine. It is mainly served as a second-course meal.
Sweets play an important role in Karnataka cuisine. Any traditional ceremony remains incomplete without a sweet dish. Some of the important sweet dishes are Mysore Pak, coconut mithai and many more are there.




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KERALA CUISINE
Kerala is mainly known as the land of spices. Keralian cuisine is mainly based on different communities that are present in the state of Kerala. The presence of these different communities has created a huge impact on the Keralian cuisine. Malabari Muslim cuisine and Syrian Christian dishes have created a huge impact on the entire cuisine.

Keralian cuisine is mainly comprised of both vegetarian dishes as well as non-vegetarian dishes. Entire Keralian cuisine is very vast in nature, so I will explain the entire Karelian cuisine completely on a separate blog. 

From my point of view and experience, keralian cuisine should be highlighted more in front of the world. Because Kerala is becoming a famous tourist destination. As all readers know that some of the tourists use to visit different destinations just to explore food. In that particular scenario, keralian food should be promoted because it has all the potential to represent India in front of the world.


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CUISINE OF ANDHRA PRADESH

Andhra cuisine is mainly comprised of many exquisite and splendid dishes. Andhra cuisine reflects a great impact of Nizams in their food. Andhra cuisine attracts many people towards its delicious mouthwatering dishes. Like kebabs and biriyani and korma. This type of gravy dish are very thick in nature. Andhra cuisine is mainly considered as one of the spiciest cuisines of India. So we can conclude it by saying that Andhra cuisine is one of the most splendid cuisines of the Indian sub-continent. 

Andhra cuisine shares the same stage with the Karelian cuisine because both of these cuisines are very vast in nature. These two cuisines are very important from the point of view of south Indian cuisine. 

So I will continue both of this important cuisine in my next blog.
Otherwise you will lose complete interest in these two cuisines.