South Indian cuisine
Encyclopedia
South India
n Cuisine
is a term used to refer to the cuisines found in the four southern states of India
: Andhra Pradesh
, Karnataka
, Kerala
and Tamil Nadu
.
as a staple food
, the use of lentil
s and spice
s, the use of dried red chillies
and fresh green chillies, coconut
and native fruits and vegetables like tamarind
, plantain
, snake gourd, garlic
, ginger
, etc.
Overall all the four cuisines have much in common and differ mostly in the spiciness of the food.
Described as the spiciest of these four states' cuisines, there is a generous use of chilli powder, oil and tamarind. The cuisine has a great variety of dishes, with the majority being vegetable or lentil based.
Hyderabad, the capital of Andhra Pradesh
, has its own characteristic cuisine considerably different from other Andhra cuisines. The Nizam
s patronised the Hyderabadi cuisine, which is very much like the Nawab
s of the Avadh with Lucknow
i cuisine. The only difference is that the Nizams of Hyderabad liked their food to be spicier, resulting in the Hyderabadi cuisine which included the Kacche Gosht ki Biryani and the Dum ka Murgh, Baghare Baingan and Achaari Subzi during the reign of the Nizams.
(hibiscus cannabinus leaf), ఊరగాయి(ఆవకాయి)(cut raw mango) pickle, పప్పు (toor dal) - tamarind
soup), thotakura pappu (amaranth
- pigeon pea stew), dosakaya pappu (yellow cucumber - pigeon pea stew), palakura pappu (spinach - pigeon pea dal), tomato pappu (tomato - pigeon pea soup), methi dal, gutti vankaya, perugupachadi/majjiga charu, tomato charu, miriyala charu, Bendakaya fry, dondakaya fry, palakoora pulusu, cabbage pesara pappu, carrot fry, sorakaya pulusu, totakoora pulusu, anapakaya pulusu.
raw pachadi-vankaya pachadi, dosakaya vanakaya pachadi, tomato pachadi, cabbage pachadi,
Non-vegetarian: Kodi iguru (chicken stew), Kodi pulusu (chicken gravy), Chepa pulusu (fish stew) etc.,Fish fry,Prawns curry Hyderabadi Biryani
Karnataka
cuisine is very diverse. Described as the mildest in terms of spice content of these four states' cuisines, there is a generous use of Jaggery
, palm sugar and litle use of chilli powder. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Udupi cuisine
forms an integral part of Karnataka cuisine.
In north Karnataka the staple grains are jowar and bajra
. Rottis made out of these two grains along with side dishes made of eggplant, fresh lentil salads, spiced and stewed lentils are popularly consumed. They also consume a variety of spicy condiments like chutney powders and pickles. Of all the other regional cuisines in Karnataka, this is known for its fiery spice level and heat. Eateries called Khanavallioften run by families serve inexpensive but tasty home style food. Most of them are run by Veerashaivaa are therefore vegetarian but Khanavallis serving non-vegetarian food are not uncommon.
The cuisine of coastal Karnataka is marked by widespread use of seafood, coconut and coconut oil. Rice is the staple grain and is the centerpiece of every meal. Gravies called 'Gassi' made from chicken, fish, meats are served with rice. Lentils and vegetables cooked with coconut, spices and tempered with mustard, curry leaves, generous asafoetida, called Huli, is also served with rice. A Rasam
-like preparation is called Saaru, which again is served with rice. The meal will also contain vegetable side dishes called Palya
. Other accompaniments include curd-based Tambli, sweet-tangy Gojju, pickles and Happala or Papads. Some of the distinct breakfast foods served here include Bun, Biscuit rotti, Goli Bajji, and Patrode.
Coorgi cuisine is very distinct from the other regional cuisines of Karnataka, much like their culture. The hallmark of Coorgi cuisine is the widespread use of pork, game, and meats. They also use kokum generously in their cooking. While the staple food remains rice and rice-based preparations like kadambattu, steamed rice dumpling
s and rice rottis, their expertise in cooking non-vegetarian foods is unmatched.
The south Karnataka or the old Mysore cuisine is dominated by Ragi
or finger millet and rice. Ragi in the form of Ragi Mudde
of dumplings or steamed rice is the centerpiece of a meal. Often served with these two dishes are vegetable sides or Palya, Gojju, pickles, Tovve - mildly spiced lentils laced with Ghee
, Huli - the lentil curry and Tili Saaru, a peppery thin watery curry almost like Rasam
. Certain preparations like Bas saaru, which is a spiced vegetable or greens' stock along with seasoned vegetables or greens, Upp Saaru which is another lentil stock based accompaniment to rice or mudde, Mosoppu, which is mashed spiced greens, Maskai, which is mashed spiced vegetables, are typical home style food from this region. Avare Kal (or Indian beans) is a popular vegetable consumed during winter. They are used in a variety of dishes like Usali, Upma, Huli, Hitakida Bele Saaru etc.Rice preparations usually served as the second course of a traditional meals include Bisi bele baath
, Chitranna
, Hulianna, etc.
Yogurt is a typical part of every meal in all the regions of Karnataka and is probably the most popular dairy product
. Generally yogurt with rice constitute the final course of a meal. Buttermilk
laced with spices and curry leaves is also popularly served with meals especially during summer. Ghee and butter are also popular cooking mediums for those who can afford them, and are mostly reserved for festivals and special occasions.
The credit for popularizing these foods elsewhere in India goes to Udupi hotels. In fact, in north India, Udupi hotels are often synonymous with south Indian food, even though the range of foods they serve is mostly restricted to the Karnataka cuisine. These small establishments serve inexpensive vegetarian breakfast dishes throughout the day, all over India. These were mostly run by people native to the Canara
region. The famous Masala Dosa traces its origin to Udupi cuisine
and was subsequently popularized by Udupi restaurants.
, Obbattu/Holige, Dharwad pedha
, Pheni, Chiroti are popular sweets. Apart from these sweets there are other lesser known sweets like 'Hungu', Kajjaya, Coconut Mithai, Rave Unde, Pakada Pappu, Chigali, a variety of Kadubus, Tambittu, Paramanna, and Hayagreeva. Most of these sweets are not milk-based, unlike the popular sweetmaking tradition elsewhere in India. Most of these sweets are made using Jaggery and not refined sugar.
Some typical Breakfast dishes include Masala Dosa, Ragi rotti
, Akki rotti
, Vangi Bath, Khara Bath, Kesari Bath, Davanagere
Benne Dosa
, Uppittu
, Plain and Rave Idli, Mysore Masala Dosa, Kadubu, Poori etc.
Lunch items include sambar, rasam and a delicacy called Bisi bele baath
Kerala cuisine is quite diverse. The diversity is best classified on the basis of the various communities. Most of the food is vegetarian but with the higher Christian and Muslim population than other states, non-vegetarian dishes are also common. The Hindu
s, especially the Namboodris and Nair
s have a predominantly vegetarian cuisine, whilst the Christian and the Muslim communities have a largely non-vegetarian cuisine. The Syrian Christian dishes and Malabari Muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or oil
extracted from the nut. Seafood is also very popular in the coastal regions and eaten almost every day.
Non-vegetarian: shrimp coconut curry, fish curry (various versions depending on the region), fish fry, chicken fry with shredded coconuts, fish pickle, podimeen fry, meen thoran (fish with coconut), Karimeen (pearl spot fish) pollichathu, shrimp masala, chicken stew, mutton stew, duck curry, malabari fish curry, kakka (shells) thoran, kalllumekka, crabs, malabar biriyani, thalassery biriyani, pearl spot fish, jewel fish, mussels, squid, kappa boiled, kappa (tapioca) vevichathu with non- vegetarian curries, etc.
Snacks: upperi, payasam, banan fry (ethaykkappam or pazham pori), ullivada, kozhukkatta, avalosunda, unniyappam, neeyyappam, unnaykka, thira, churuttu, boli, modhakam, paal vazhaykka, cutlets, halwas, cakes, vattayappam, kinnathappam, irattymadhuram.
Breakfast: Puttu (with banana or kadala curry, egg curry, or beef fry).
Appam
(velayappam, palappam) with curry, vegetable stew, fish molee, chicken or mutton stew, beef curry, duck roast, pork masala. Idiyappam also with same curries.
Pidi with mutton curry or chicken curry.
Porotta with chicken curry or mutton curry.
Idli, dosai with chutney.
Kanji with dry beans, pickle, pappad and made with coconut.
Typical Indian masala dosa (Kerala style): It is a combination of shredded, cooked, and fried vegetables with Indian sauce and a lot of spices as the basic stuffing, enveloped by a thick brown dosa made out of a dal and rice batter. To embellish this unique preparation, it is served with hot sambhar and coconut chutney.
A typical Tamil meal consists of many spicy and non-spicy dishes and is predominantly vegetarian. Many of these dishes are typically mixed and eaten with steamed rice, which is the staple food of the region.
Tamil cuisine groups dishes under five slightly overlapping categories. First are the dishes that necessarily are mixed with rice; various Kuzhambu
, Sambhar, Paruppu, Rasam
, Thayir, Kadaiyals and the likes belong to this category. The second are the side dishes that accompany such mixtures; Kootu
, Kari
, Poriyal
, Pickles
, Papads fall into this category. Third are the short snacks and their accompaniments; vadai, bonda
, bajji, soups, various chutney
s, thayir pachadi and the likes belong to this category. The fourth category is usually the rich, sweet dishes that serve as desserts; Payasam, Kheer
, Kesari
and a plethora of Indian sweets belong to this category. The fifth category includes "tiffin", or light meals. This include various types of idlis, various types of dosai, poori, types of pongal
, types of uppma, idiyappam
, aappam, adai
, parotta
, paniyaram
etc.. Preparations from the fifth category are served for breakfast and dinner, usually not as midday meal. Tamil cuisine mainly offers light breakfast, lighter dinner, a heavy midday meal and evening snacks, often served with tea or coffee..
An everyday Tamil meal, usually taken midday, consists of at least three to four courses, with steamed rice serving as the staple. The food usually starts with some paruppu (steamed, mashed lentils in a gravy) and ghee
; this mix is eaten with rice and serves as an appetizer. The second to follow would be a kuzhambu
or sambhar; mixed with rice, this is usually the main course. On leisure or festive days, there would be at least two such main courses with one Kuzhambu (Puli Kuzhambu, Vatha Kuzhambu and the likes) variety and one Sambhar variety. Third to follow will be the Rasam
; again, mixed with rice, one usually eats this accompanied by crisps. The last of the courses will invariably be rice with curd or yoghurt; this is usually taken along with pickles
. Throughout the meal, the side dishes are served and eaten with the courses, depending upon one's taste or choice; side dishes are constantly replenished during any meal. As a last course, the desserts are served. Finally guests retire to the living room and conclude the meal with banana and freshly made paan
consisting of betel leaves, betel nuts and lime. paan is considered a digestive aid.
The situation is similar with Tamil non-vegetarian meals, except that the first and second courses are usually replaced by various Biryani
s and non-vegetarian gravies.
In either case, a typical meal (Lunch or Dinner) will be served on a banana leaf. Meals are often accompanied by various pickles and appalams.
Food is generally classified into six tastes - sweet, sour, salt, bitter, pungent and astringent and traditional Tamil cuisine recommends that you include all of these six tastes in each main meal you eat. Each taste has a balancing ability and including some of each provides complete nutrition, minimizes cravings and balances the appetite and digestion.
Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered an essential part of a meal. They also use a variety of sun-dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.
Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam.
, dosa
, thayir sadam
(yogurt rice), thayir vadai (yogurt-soaked fritters), kootu
(vegetables in wet style), poriyal
/kari (vegetables in dry style), murukku
, uthappam, idiappam, appalam (deep fried lentil-flour crisps) and papadum
(baked lentil-flour crips), freshly made thayir pachidi (yogurt mixed with fresh vegetables).
Non-vegetarian: karuvattu kuzhambu (salted, dried fish in wet sauce), chettinad pepper chicken, fish fry.
Kanji with old Fish gravy.
South India
South India is the area encompassing India's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union territories of Lakshadweep and Pondicherry, occupying 19.31% of India's area...
n Cuisine
Cuisine
Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...
is a term used to refer to the cuisines found in the four southern states of India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
: Andhra Pradesh
Andhra Pradesh
Andhra Pradesh , is one of the 28 states of India, situated on the southeastern coast of India. It is India's fourth largest state by area and fifth largest by population. Its capital and largest city by population is Hyderabad.The total GDP of Andhra Pradesh is $100 billion and is ranked third...
, Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
, Kerala
Kerala
or Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....
and Tamil Nadu
Tamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...
.
Similarities and differences in "Four states' cuisines"
The similarities in the four states' cuisines are the presence of riceRice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
as a staple food
Staple food
A staple food is one that is eaten regularly and in such quantities that it constitutes a dominant portion of a diet, and that supplies a high proportion of energy and nutrient needs. Most people live on a diet based on one or more staples...
, the use of lentil
Lentil
The lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
s and spice
Spice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
s, the use of dried red chillies
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
and fresh green chillies, coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
and native fruits and vegetables like tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
, plantain
Plantain
Plantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
, snake gourd, garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, ginger
Ginger
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
, etc.
Overall all the four cuisines have much in common and differ mostly in the spiciness of the food.
Andhra Food
Hyderabad, the capital of Andhra Pradesh
Andhra Pradesh
Andhra Pradesh , is one of the 28 states of India, situated on the southeastern coast of India. It is India's fourth largest state by area and fifth largest by population. Its capital and largest city by population is Hyderabad.The total GDP of Andhra Pradesh is $100 billion and is ranked third...
, has its own characteristic cuisine considerably different from other Andhra cuisines. The Nizam
Nizam
Nizam-ul-Mulk of Hyderabad popularly known as Nizams of Hyderabad was a former monarchy of the Hyderabad State, now in the states of Andhra Pradesh , Karnataka , and Maharashtra in India...
s patronised the Hyderabadi cuisine, which is very much like the Nawab
Nawab
A Nawab or Nawaab is an honorific title given to Muslim rulers of princely states in South Asia. It is the Muslim equivalent of the term "maharaja" that was granted to Hindu rulers....
s of the Avadh with Lucknow
Lucknow
Lucknow is the capital city of Uttar Pradesh in India. Lucknow is the administrative headquarters of Lucknow District and Lucknow Division....
i cuisine. The only difference is that the Nizams of Hyderabad liked their food to be spicier, resulting in the Hyderabadi cuisine which included the Kacche Gosht ki Biryani and the Dum ka Murgh, Baghare Baingan and Achaari Subzi during the reign of the Nizams.
Most famous food items
Vegetarian: pesarattu (mung bean pancake), pulihora or pulihaara (tamarind rice), gonguraGongura
Gongura , a relative of the Roselle, is an edible plant grown in India.-Culinary Information:Gongura pacchadi is quintessentially Telugu cuisine along with pacchadi . While it has many culinary uses, the most popular is the pickled version...
(hibiscus cannabinus leaf), ఊరగాయి(ఆవకాయి)(cut raw mango) pickle, పప్పు (toor dal) - tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
soup), thotakura pappu (amaranth
Amaranth
Amaranthus, collectively known as amaranth, is a cosmopolitan genus of herbs. Approximately 60 species are recognized, with inflorescences and foliage ranging from purple and red to gold...
- pigeon pea stew), dosakaya pappu (yellow cucumber - pigeon pea stew), palakura pappu (spinach - pigeon pea dal), tomato pappu (tomato - pigeon pea soup), methi dal, gutti vankaya, perugupachadi/majjiga charu, tomato charu, miriyala charu, Bendakaya fry, dondakaya fry, palakoora pulusu, cabbage pesara pappu, carrot fry, sorakaya pulusu, totakoora pulusu, anapakaya pulusu.
raw pachadi-vankaya pachadi, dosakaya vanakaya pachadi, tomato pachadi, cabbage pachadi,
Non-vegetarian: Kodi iguru (chicken stew), Kodi pulusu (chicken gravy), Chepa pulusu (fish stew) etc.,Fish fry,Prawns curry Hyderabadi Biryani
Karnataka Food
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
cuisine is very diverse. Described as the mildest in terms of spice content of these four states' cuisines, there is a generous use of Jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
, palm sugar and litle use of chilli powder. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Udupi cuisine
Udupi cuisine
Udupi cuisine is a world-renowned cuisine of South India. It forms an important part of the Cuisine of Karnataka and takes its name from Udupi, a town on the southwest coast of India in the state of Karnataka. The Udupi cuisine has its origin in the Ashta mathas of Udupi founded by...
forms an integral part of Karnataka cuisine.
In north Karnataka the staple grains are jowar and bajra
Pearl millet
Pearl millet is the most widely grown type of millet. Grown in Africa and the Indian subcontinent since prehistoric times, it is generally accepted that pearl millet originated in Africa and was subsequently introduced into India. The center of diversity, and suggested area of domestication, for...
. Rottis made out of these two grains along with side dishes made of eggplant, fresh lentil salads, spiced and stewed lentils are popularly consumed. They also consume a variety of spicy condiments like chutney powders and pickles. Of all the other regional cuisines in Karnataka, this is known for its fiery spice level and heat. Eateries called Khanavallioften run by families serve inexpensive but tasty home style food. Most of them are run by Veerashaivaa are therefore vegetarian but Khanavallis serving non-vegetarian food are not uncommon.
The cuisine of coastal Karnataka is marked by widespread use of seafood, coconut and coconut oil. Rice is the staple grain and is the centerpiece of every meal. Gravies called 'Gassi' made from chicken, fish, meats are served with rice. Lentils and vegetables cooked with coconut, spices and tempered with mustard, curry leaves, generous asafoetida, called Huli, is also served with rice. A Rasam
Rasam
Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
-like preparation is called Saaru, which again is served with rice. The meal will also contain vegetable side dishes called Palya
Palya
One palya is the length of time it takes to build a cube of lambswool 1 yojans high , if one strand was laid down every century.It has also been defined as the length of time it would take a little bird to empty a well one mile square full of fine hairs, if it carried away one hair every hundred...
. Other accompaniments include curd-based Tambli, sweet-tangy Gojju, pickles and Happala or Papads. Some of the distinct breakfast foods served here include Bun, Biscuit rotti, Goli Bajji, and Patrode.
Coorgi cuisine is very distinct from the other regional cuisines of Karnataka, much like their culture. The hallmark of Coorgi cuisine is the widespread use of pork, game, and meats. They also use kokum generously in their cooking. While the staple food remains rice and rice-based preparations like kadambattu, steamed rice dumpling
Dumpling
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
s and rice rottis, their expertise in cooking non-vegetarian foods is unmatched.
The south Karnataka or the old Mysore cuisine is dominated by Ragi
Finger millet
Eleusine coracana, commonly Finger millet , also known as African millet or Ragi is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. E...
or finger millet and rice. Ragi in the form of Ragi Mudde
Ragi mudde
Ragi mudde also Ragi Sangati is a wholesome meal in Karnataka and Rayalaseema region in India. It is mainly popular with the rural folk of Karnataka...
of dumplings or steamed rice is the centerpiece of a meal. Often served with these two dishes are vegetable sides or Palya, Gojju, pickles, Tovve - mildly spiced lentils laced with Ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
, Huli - the lentil curry and Tili Saaru, a peppery thin watery curry almost like Rasam
Rasam
Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
. Certain preparations like Bas saaru, which is a spiced vegetable or greens' stock along with seasoned vegetables or greens, Upp Saaru which is another lentil stock based accompaniment to rice or mudde, Mosoppu, which is mashed spiced greens, Maskai, which is mashed spiced vegetables, are typical home style food from this region. Avare Kal (or Indian beans) is a popular vegetable consumed during winter. They are used in a variety of dishes like Usali, Upma, Huli, Hitakida Bele Saaru etc.Rice preparations usually served as the second course of a traditional meals include Bisi bele baath
Bisi Bele Bath
Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala,...
, Chitranna
Chitranna
Chitranna is a rice-based dish mostly prepared in homes in the southern part of India. It usually involves mixing boiled rice with something called gojju or Chitrannada Gojju...
, Hulianna, etc.
Yogurt is a typical part of every meal in all the regions of Karnataka and is probably the most popular dairy product
Dairy product
Dairy products are generally defined as foods produced from cow's or domestic buffalo's milk. They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for processing comes mainly from cows, and, to a lesser extent,...
. Generally yogurt with rice constitute the final course of a meal. Buttermilk
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...
laced with spices and curry leaves is also popularly served with meals especially during summer. Ghee and butter are also popular cooking mediums for those who can afford them, and are mostly reserved for festivals and special occasions.
The credit for popularizing these foods elsewhere in India goes to Udupi hotels. In fact, in north India, Udupi hotels are often synonymous with south Indian food, even though the range of foods they serve is mostly restricted to the Karnataka cuisine. These small establishments serve inexpensive vegetarian breakfast dishes throughout the day, all over India. These were mostly run by people native to the Canara
Canara
Canara can refer to:* Kanara – a region in Karnataka, India* Ovidiu – a town in Constanţa County, Romania...
region. The famous Masala Dosa traces its origin to Udupi cuisine
Udupi cuisine
Udupi cuisine is a world-renowned cuisine of South India. It forms an important part of the Cuisine of Karnataka and takes its name from Udupi, a town on the southwest coast of India in the state of Karnataka. The Udupi cuisine has its origin in the Ashta mathas of Udupi founded by...
and was subsequently popularized by Udupi restaurants.
Most famous food items
People from Karnataka are notorious for their sweet tooth. Mysore PakMysore pak
Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It is made of generous amounts of ghee , sugar and gram flour....
, Obbattu/Holige, Dharwad pedha
Dharwad pedha
Dharwad pedha is a sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad in Karnataka.This sweet's history is around 175 years old.-History:...
, Pheni, Chiroti are popular sweets. Apart from these sweets there are other lesser known sweets like 'Hungu', Kajjaya, Coconut Mithai, Rave Unde, Pakada Pappu, Chigali, a variety of Kadubus, Tambittu, Paramanna, and Hayagreeva. Most of these sweets are not milk-based, unlike the popular sweetmaking tradition elsewhere in India. Most of these sweets are made using Jaggery and not refined sugar.
Some typical Breakfast dishes include Masala Dosa, Ragi rotti
Ragi rotti
Ragi Rotti is a breakfast item unique to the state of Karnataka, India. It is mostly popular in the rural areas of Southern Karnataka. It is made of ragi flour. Ragi-Rotti means ragi-pancake in the native language, Kannada. It is prepared in the same way as Akki rotti. The ragi flour is mixed...
, Akki rotti
Akki rotti
Akki Rotti is a rice-based breakfast item unique to the state of Karnataka, India. Akki-Rotti means rice-pancake in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped coriander and...
, Vangi Bath, Khara Bath, Kesari Bath, Davanagere
Davanagere
Davangere or Davanagere is a city in the Indian state of Karnataka. It is the administrative headquarters of Davangere district which lies at the centre of the state of Karnataka. The city is located on National Highway 4 at a distance of about 265 km from the state capital, Bangalore...
Benne Dosa
Dosa
Dosa or Dhosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka...
, Uppittu
Upma
Upma is a popular Indian breakfast dish originating in South India.-Etymology:The general name of the dish in most languages is formed from two words : salt and flour...
, Plain and Rave Idli, Mysore Masala Dosa, Kadubu, Poori etc.
Lunch items include sambar, rasam and a delicacy called Bisi bele baath
Kerala Food
Hindu
Hindu refers to an identity associated with the philosophical, religious and cultural systems that are indigenous to the Indian subcontinent. As used in the Constitution of India, the word "Hindu" is also attributed to all persons professing any Indian religion...
s, especially the Namboodris and Nair
Nair
Nair , also known as Nayar , refers to "not a unitary group but a named category of castes", which historically embody several castes and many subdivisions, not all of whom bore the Nair title. These people historically live in the present-day Indian state of Kerala...
s have a predominantly vegetarian cuisine, whilst the Christian and the Muslim communities have a largely non-vegetarian cuisine. The Syrian Christian dishes and Malabari Muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or oil
Coconut oil
Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm . Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry...
extracted from the nut. Seafood is also very popular in the coastal regions and eaten almost every day.
Most famous food items
Vegetarian: olan, paalpradaman, nendarangai chips, aviyal, pulissery, erucherri, sambar, rasam, kalan, upperis, pachady, kichadi.Non-vegetarian: shrimp coconut curry, fish curry (various versions depending on the region), fish fry, chicken fry with shredded coconuts, fish pickle, podimeen fry, meen thoran (fish with coconut), Karimeen (pearl spot fish) pollichathu, shrimp masala, chicken stew, mutton stew, duck curry, malabari fish curry, kakka (shells) thoran, kalllumekka, crabs, malabar biriyani, thalassery biriyani, pearl spot fish, jewel fish, mussels, squid, kappa boiled, kappa (tapioca) vevichathu with non- vegetarian curries, etc.
Snacks: upperi, payasam, banan fry (ethaykkappam or pazham pori), ullivada, kozhukkatta, avalosunda, unniyappam, neeyyappam, unnaykka, thira, churuttu, boli, modhakam, paal vazhaykka, cutlets, halwas, cakes, vattayappam, kinnathappam, irattymadhuram.
Breakfast: Puttu (with banana or kadala curry, egg curry, or beef fry).
Appam
Appam
Appam, Aappam hoppers, are a type of food in Kerala, Tamil Nadu and Sri Lankan cuisine. It is called chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as ආප්ප in Sinhala. It is eaten most frequently for breakfast or dinner.Appum or aapum – pronunciation varies between regions...
(velayappam, palappam) with curry, vegetable stew, fish molee, chicken or mutton stew, beef curry, duck roast, pork masala. Idiyappam also with same curries.
Pidi with mutton curry or chicken curry.
Porotta with chicken curry or mutton curry.
Idli, dosai with chutney.
Kanji with dry beans, pickle, pappad and made with coconut.
Typical Indian masala dosa (Kerala style): It is a combination of shredded, cooked, and fried vegetables with Indian sauce and a lot of spices as the basic stuffing, enveloped by a thick brown dosa made out of a dal and rice batter. To embellish this unique preparation, it is served with hot sambhar and coconut chutney.
Tamil Nadu Food
Tamil cuisine groups dishes under five slightly overlapping categories. First are the dishes that necessarily are mixed with rice; various Kuzhambu
Kuzhambu
Kuzhambu, is a dish common in South India and Sri Lankan Tamil cuisines, and is primarily made of a variety of dals.Kuzhambu is a stew based on a broth made with tamarind, urad dal and toor dal, and can include vegetables. The dish is very popular as a side for rice in the southern regions of...
, Sambhar, Paruppu, Rasam
Rasam
Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
, Thayir, Kadaiyals and the likes belong to this category. The second are the side dishes that accompany such mixtures; Kootu
Kootu
Kootu is a Tamil word means 'add' i.e. vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries...
, Kari
Kari
Kari or KARI may refer to:* Kari or curry, a pan-Asian variety of spicy food* Kari or Sundaram Karivardhan, a legendary figure of Indian motorsports*Kari , a natural satellite of Saturn*Kari , a technique in shakuhachi music...
, Poriyal
Poriyal
Poriyal is the Tamil word for fried or sometimes saute'd vegetable dish. The kannada word for the same dish is Palya. It is usually made by shallow frying shredded or diced vegetables along with spices...
, Pickles
Pickles
Pickles may refer to:* A pickled cucumber, the food most commonly referred to as a pickle in the U.S. and Canada* A pickled onion, the food most commonly referred to as a pickle in the UK* Other vegetables that have been pickled...
, Papads fall into this category. Third are the short snacks and their accompaniments; vadai, bonda
Bonda
Bonda is a typical South Indian snack that has various sweet and spicy versions of it at different regions.-Preparation:The process of making a spicy bonda involves deep-frying potato filling dipped in gram flour batter.Bonda has a sweet and a spicy variant...
, bajji, soups, various chutney
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
s, thayir pachadi and the likes belong to this category. The fourth category is usually the rich, sweet dishes that serve as desserts; Payasam, Kheer
Kheer
Kheer also known as Payasam or Payesh is a rice pudding, which is a traditional South Asian sweet dish...
, Kesari
Kesari
This article is about the Marathi newspaper. For other uses of the word, see Kesari Kesari is a newspaper founded by Lokmanya Bal Gangadhar Tilak, a prominent leader of the Indian Independence movement....
and a plethora of Indian sweets belong to this category. The fifth category includes "tiffin", or light meals. This include various types of idlis, various types of dosai, poori, types of pongal
Pongal
Thai Ponggal is a harvest festival celebrated by Tamils in the Indian state of Tamil Nadu, Indian Union Territory of Pondicherry and in Sri Lanka. Pongal coincides with the festival Makara Sankranthi celebrated throughout India. Pongal in Tamil means "boiling over" or "spill over". The boiling...
, types of uppma, idiyappam
Idiyappam
Idiyappam is a culinary specialty in Tamilnadu, Kerala and Coastal areas of Karnataka. It is also popular in certain areas of Sri Lanka...
, aappam, adai
Adai
Adai is the name of a Native American people of northwestern Louisiana with a Southeastern culture...
, parotta
Parotta
A Parotta or Barotta, is a common layered flat bread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and and the Middle East A Parotta or Barotta, is a common layered...
, paniyaram
Paniyaram
The Kuzhi paniyaram is a South Indian dish made by steaming batter — traditionally made from pulses and rice using a mould. The batter used is the same as that for idli and dosa. Kuzhi paniyarams can be made sweet or spicy...
etc.. Preparations from the fifth category are served for breakfast and dinner, usually not as midday meal. Tamil cuisine mainly offers light breakfast, lighter dinner, a heavy midday meal and evening snacks, often served with tea or coffee..
An everyday Tamil meal, usually taken midday, consists of at least three to four courses, with steamed rice serving as the staple. The food usually starts with some paruppu (steamed, mashed lentils in a gravy) and ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
; this mix is eaten with rice and serves as an appetizer. The second to follow would be a kuzhambu
Kuzhambu
Kuzhambu, is a dish common in South India and Sri Lankan Tamil cuisines, and is primarily made of a variety of dals.Kuzhambu is a stew based on a broth made with tamarind, urad dal and toor dal, and can include vegetables. The dish is very popular as a side for rice in the southern regions of...
or sambhar; mixed with rice, this is usually the main course. On leisure or festive days, there would be at least two such main courses with one Kuzhambu (Puli Kuzhambu, Vatha Kuzhambu and the likes) variety and one Sambhar variety. Third to follow will be the Rasam
Rasam
Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
; again, mixed with rice, one usually eats this accompanied by crisps. The last of the courses will invariably be rice with curd or yoghurt; this is usually taken along with pickles
Pickles
Pickles may refer to:* A pickled cucumber, the food most commonly referred to as a pickle in the U.S. and Canada* A pickled onion, the food most commonly referred to as a pickle in the UK* Other vegetables that have been pickled...
. Throughout the meal, the side dishes are served and eaten with the courses, depending upon one's taste or choice; side dishes are constantly replenished during any meal. As a last course, the desserts are served. Finally guests retire to the living room and conclude the meal with banana and freshly made paan
Paan
Paan, from the word pān is an Indian, Pakistani, Uttarvarshi and Southeast Asian tradition of chewing betel leaf with areca nut and slaked lime paste, and katha brown powder paste, with many regional and local variations...
consisting of betel leaves, betel nuts and lime. paan is considered a digestive aid.
The situation is similar with Tamil non-vegetarian meals, except that the first and second courses are usually replaced by various Biryani
Biryani
Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted"....
s and non-vegetarian gravies.
In either case, a typical meal (Lunch or Dinner) will be served on a banana leaf. Meals are often accompanied by various pickles and appalams.
Food is generally classified into six tastes - sweet, sour, salt, bitter, pungent and astringent and traditional Tamil cuisine recommends that you include all of these six tastes in each main meal you eat. Each taste has a balancing ability and including some of each provides complete nutrition, minimizes cravings and balances the appetite and digestion.
- Sweet (Milk, butter, sweet cream, wheat, ghee (clarified butter), rice, honey)
- Sour (Limes and lemons, citrus fruits, yogurt, mango, tamarind)
- Salty (Salt or pickles)
- Bitter (Bitter gourd, greens of many kinds, turmeric, fenugreek)
- Pungent (Chili peppers, ginger, black pepper, clove, mustard)
- Astringent (Beans, lentils, turmeric, vegetables like cauliflower and cabbage, cilantro)
Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered an essential part of a meal. They also use a variety of sun-dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.
Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam.
Most famous food items
Vegetarian: kevar kalli, idli, sambar, vadai, rasamRasam
Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
, dosa
Dosa
Dosa or Dhosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka...
, thayir sadam
Thayir sadam
Curd rice also called yogurt rice is a dish of India. The word "curd" as used in India usually refers to a liquidy, sour, unsweetened yoghurt. It is most popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu...
(yogurt rice), thayir vadai (yogurt-soaked fritters), kootu
Kootu
Kootu is a Tamil word means 'add' i.e. vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries...
(vegetables in wet style), poriyal
Poriyal
Poriyal is the Tamil word for fried or sometimes saute'd vegetable dish. The kannada word for the same dish is Palya. It is usually made by shallow frying shredded or diced vegetables along with spices...
/kari (vegetables in dry style), murukku
Murukku
Chakli or Murukku is a savoury snack popular in India and Sri Lanka, originating in the cuisine of the South and West India. It is also popular in places with large Indian populations.-History:...
, uthappam, idiappam, appalam (deep fried lentil-flour crisps) and papadum
Papadum
Papadum, also known as papad in Northern India, , pappadam in Malayalam, happala in Kannada, appalam in Tamil, appadum in Telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India...
(baked lentil-flour crips), freshly made thayir pachidi (yogurt mixed with fresh vegetables).
Non-vegetarian: karuvattu kuzhambu (salted, dried fish in wet sauce), chettinad pepper chicken, fish fry.
Kanji with old Fish gravy.