south indian dishes and the very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada.
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However, there are more than these that can treat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of spices and coconuts.
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south indian temples and the final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes. In Kerala, the staple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure they have at least a few bags of these items in their carry home luggage!
All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. The Andhra kitchen is accused, sometimes unfairly, of using excessive amounts of chilies.
Typically, North Indian meals consist of chapatis or rotis and rice as staples, eaten with a wide variety of side dishes like dals, curries, yogurt, chutney and achars. South Indian dishes are mostly rice-based, sambhar, rasam and curries being important side dishes.
south indian temples and In the rain-swept regions of the north-eastern foothills and along the coasts, a large variety of rices are used. Potatoes are not used as the staple carbohydrate in any part of India.
south indian recipes and a typical traditional meal in South India is served on a "vazhaillai", a freshly cut plantain leaf.
The sappad or food that is served on a banana leaf (even the size of the leaf varies from one community to another) is displayed like an identity card. One look and a guest will know the community, the status, the exact wealth of the family, and from where they originate.
south indian recipes and the top half of the leaf is reserved for accessories, the lower half for the rice, and in some communities, the rice will be served only after the guest has been seated. The lower right portion of the leaf may have a scoop of warm sweet, milky rice payasam, which should be lapped up quickly. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips, either banana, yam or potato, hard round discs of spiced, ground dal known as < i>thin papads, or frilly wafers, or vada.
southern india food and the top right hand corner is reserved for the heavy artillery, the curries, hot, sweet, or sour, and the dry items. If it is a vegetarian meal, the vegetables are carefully chosen, between the country ones—gourds, drumsticks, brinjals/eggplants—and the ‘English’ ones, which could be carrot, cabbage, and cauliflower. If it is a non-vegetarian meal, in some cases, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on. But again, the variations are presented carefully, one dry one next to a gravies one.
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