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South Indian Food

Posted on Fri 18 Sep 2015

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SOUTH INDIAN FOOD

South Indian cuisine is rice based. Rice is combined with lentils to make wonderful Dosas, Idlis, Vadas and Uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with Sambhar (Dal), Rasam (Tamarind Dal), Dry and Curried Vegetable and Pachadi (Yogurt).

Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice[citation needed]. People also consume Ragi in large quantities in southern Karnataka. North Karnataka, on the other hand, consumes more bajra and jowar[citation needed], while the Telangana state uses more jowar and bajra.[citation needed] Consumption of rice is more common among certain Brahmin communities.

Andhra food

A vegetarian Andhra meal served on important occasions

Popular Andhra dishes

Vegetarian

Tiffins (Breakfast): Pesarattu (mung bean pancake), Attu, Bobbatlu, Pulihora or Pulihaara (tamarind & lemon rice), Upma.

Pickles (pachhallu): (cut raw mango) Pickle, Maaghaya, Gongura Pachadi, Pandumirapakayala Pachadi, Tomato Pachadi, Allam (ginger) Pachadi, Dosakaya Pachadi,Dosavakaya, Chintakaya (tamarind).

Curries (kooralu): gutti vankaya, bendakaya fry, dondakaya fry, cabbage pesara pappu, carrot fry.

Pappu (lentils)varieties: Thotakura,Pappu, Chukkakoora Pappu, Menthikura Pappu,Palakura Pappu (spinach – pigeon pea dal), Dosakaya (yellow cucumber – pigeon pea stew), Tomato, Beerakaya, Sorakaya.

Snacks: Sakinalu, Chekkalu, Murukulu, Jantikalu, Chakkilalu.

Sweets: Pootarekulu, Kaaja, Ravva Laddu, Boondi Laddu, Pesara Laddu, Sunnundalu, Thokkudu Laddu, Ariselu, Nuvvula Laddu.

Chutney and pickles

Raw Pachadi-Vankaya Pachadi, Dosakaya Vanakaya Pachadi, Tomato Pachadi, Cabbage Pachadi, Pickles of Avakaya (mango), Usirikaya (Indian gooseberry), Ginger, Citroen, Gongura, Tomato, Garlic.

 

 

Karnataka food

Popular pickles : Appemidi (found in Dandeli forest), Bettada nelli, Lemon, Amateykai, and mixed vegetables.

Chutneys :  Ground nut Chutnety, Coconut Chutney, and Onion Chutney.

Snack: Churumuri or Mandakki or Girmitt , Kodabale, Maddur Vade, Golli Bajji.

Sweets: Mysore Pak, Obbattu/Holige, Dharwad Pedha, Pheni, and Chiroti.

Tiffin’s(Breakfast): Masala Dosa, Ragi rotti, Akki rotti, Vangibath, Davanagere Benne Dosa, Uppittu, Plain and Rave idli, Mysore Masala Dosa.

 

Kerala food

Vegetarian: Olan, Paalpradaman, Nendarangai chips, Aviyal, Pulissery, Erucherri, Sambar, Rasam, Kalan, Upperis, Pachady, and Kichadi.

Snacks: Upperi, Payasam, Banan Fry (ethaykkappam or pazham pori), Ullivada, Kozhukkatta,Avalosunda, Unniyappam, Neeyyappam, Unnaykka.

Tiffin’s(Breakfast):Puttu ,Appam with Curry, Vegetable Stew Idli, Dosai with Chutney, Pickle, Pappad made with Coconut.

 

Tamil food:

Tiffin’s(Breakfast):Veg Meals in Tamil Nadu traditionally served in banana Leaf,Idli-Sambar,Dosa with Chutney and Sambar.

Snack: Medhu Vadai.

Sweet: Milk, Butter, Sweet Cream, Wheat, Ghee (Clarified Butter), Rice, and Honey.

 

 

 



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