South Indian Food Culture

 

South Indian cuisine has played a very vital role in the development of Indian Cuisine. It includes five southern states of India that are Karnataka, Kerala, Tamil Nadu and Telangana. All these places have their own variety of main dishes, snacks, light meals, desserts and drink that are well in their respective region. Idly, dosa, medu vada, uttapam ect have become the most distinct dishes across the globe. The region offers wide variety of vegetarian and non-vegetarian dishes with each state holding its own uniqueness and food habits. Some authentic and popular South Indian dishes that are sure to delight taste buds includes Chakra Pongal, Sambar and Vadai from Tamil Nadu, Kadala Curry and Appam from Kerala and Kebabs and Biryanis from Andhra Pradesh. 

Distinct Features

South India is known for its varied range of spices, many of which are being exported to different nations for centuries. The most important spices produced in South Indian are cinnamon, cardamom, nutmeg, cloves and pepper. The region is famous for a wide range of spicy foods, its different others predominantly from the spiciness of food, its different varieties and method of cooking. The staple food of locals of the region including some Brahmin communities is rice which is best savoured with Sambhar or curry. Tampering of different South Indian dishes remains almost the same with primary ingredients being mustard seeds, red chillies, curry leaves and oil among other. Availability of different root tubers, coconut and huge variety of fish has witnessed use of such items in various regional dishes. Ingredients like chana dal, urad dal, plantain, tamrind, ginger, garlic, coconut and snake gourd along with green chillies and dried red chillies are used extensively in preparing South Indian cuisines. Ragi also forms a staple diet in southern Karnataka while in northern Karnataka and Telangana, jowar and bajra are consumed widely.

Recipe

Pongal

Ingredients:

• Raw rice- 1 cup
• Moong dal- 1/4 cup
• Water- 5 cups 
• Salt- As per taste
• Asafoetida- 1 pinch

To temper

• Ghee- 2 tbsp
• Pepper- 1 tsp
• Cummin seeds- 1 & 1/2 tsp
• Curry Leaves- 1 spring
• Asafoetida- 2 pinch
• Cashews- 8

Method:

• Wash rice and dal together. 
• Heat small cooker with a 1 tsp of ghee.
• Fry ginger and asafoetida for few seconds.
• Add 5 cups of water, bring to boil. Add the washed rice, dal, slat and pressure cook for 4 whistles in medium flame.
• Wait until pressure gets released by itself, open and mash.
• For tempering, add ghee, when hot and pepper and let it start spluttring and then swith off the flame.
• Add cashews and fry till it starts golden and then lastly add jeera. 
• Add curry leaves and asafoetida lastly. 
• Add to the pongal and mix well.
• Garnish and serve well.