Welcome To South Indian Recipes

South Indian Cuisine, which is famous for its spiciness, mainly constitutes the cuisines from the states of Karnataka, Kerala, Andhra Pradesh and Tamil Nadu.

The South Indian food primarily contains rice as a staple food, with the use of spices, pulses, chillies, coconut and indigenous fruits and vegetables like tamarind, bananas, bitter gourd, ginger, garlic, onions, tomatoes, etc.
South Indian Food is generally classified into six catergories of taste - sweet, sour, salt, bitter, pungent and astringent and South Indian Recipes recommend 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)

Tamil Food

Idli Vadai Sambar Chutney

Thamizh Cuisine, like any other South Indian Cuisine is mainly grouped under four 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 chutneys, thayir pachadi and the likes belong to this category. The fourth category is usually the rich, sweet dishes that serve as Sweets; Payasam, Kesari, Laddu, Halwa, Pal Kova, Adhirasam and a plethora of Indian sweets belong to this category. The grandmas from villages are masters in this cuisine.

Most famous Tamil food recipes

Vegetarian: Idli, Sambar, Vadai, Rasam, Dosa, Rava Dosa, Kara Kuzhambu, Adai, Kanjeevaram Idli, Paniyaram, Pongal, Uthappam, Thayir Sadam(yogurt rice), Thayir Vadai, Kootu/Kari(Vegetables in wet style), Poriyal(Vegetables in dry style), Paruppu Usili, Pitlai, Kosumalli, Avial, Ellu Sadam, Thakkali Sadam, Coconut Rice, Puliodarai, Lemon Rice, Muttai Kuzhambu, Milagu Kuzhambu, Puli Kuzhambu, Murukku, Karamani Adai, Uthappam, Idiappam, Thengai Thuvayal, Paruppu Thuvayal, Mango Thokku, Uppu Seedai, Kozhukattai, Mundiri Kothu, Mango Pachadi, Milagai bajji, Appalam(deep fried lentil flour crisps), Pappadum(baked lentil flour crisps), freshly made Thayir Pachidi.

Non-vegetarian: Karuvattu Kuzhambu, Chettinad Pepper Chicken, Chettinad Biryani, Meen Varuval. Chicken 65, Chettinad Prawn Masala, Meen Kuzhambu Mouth watering cuisines.

Andhra Food

Described as the spiciest of these four states' cuisines, there is a generous use of chilli powder (Guntur), oil and tamarind. The cuisine has a great variety of dishes, with the majority being vegetable or lentil based.

Pesarattu and Brinjal Kotsu

Hyderabad, the capital of Andhra Pradesh, has its own characteristic cuisine considerably different from other Andhra cuisines. The Nawabs patronised the Hyderabadi cuisine, which is very much like the Lucknowi cuisine of the Avadh. The only difference is that the Nawabs 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 Nawabs.

Most famous Andhra food recipes

Vegetarian: Pesarattu, Upma, Pulihora(pulihaara), Pori Upma, Gongura, avakkai(cut raw mango) pickle, Pappu Charu, Totakoora pappu, Beerakaya Pappu, Palakoora Pappu, Tomato Pappu, Methi dal, Gutti Vankaya, Brinjal Kotsu, Perugupachadi/majjiga charu, Tomato Charu, Miriyala Charu, Bendakaya fry, dondakaya fry, Palakoora Pulusu, cabbage pesarapappu, Mirapakaaya Bajilu, carrot fry, Sorakaya Pulusu, totakoora pulusu, Anapakaya Pulusu, Neem Pachadi, raw pachadi-vankaya pachadi, dosakaya vanakaya pachadi, tomato pachadi, cabbage pachadi, Double ka Meeta, Sweet Potato Kheer.

Non-vegetarian: Kodi iguru(chicken stew), Kodi pulusu(chicken gravy), Chepa pulusu(fish stew), Fish fry, Prawns curry, Hyderabadi Biryani. Tingle your taste buds with these cuisines.

Karnataka Food

Described as the mildest in terms of spice content of the South Indian cuisines, there is a generous use of palm sugar or Jaggery and sparing use of chilli powder. Karnataka cuisine is very diverse. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Though some of the non-vegetarian recipes like Bhutayi Puli Munchi has gained popularity. Udupi cuisine forms an integral part of Karnataka cuisine. Broadly, North Karnataka, South Karnataka also known as Bayaluseeme or the Old Mysore region, Coastal or the Canara cuisine, Coorgi Cuisine.

Hot Bisi Bele Bath

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.

Most famous Karnataka food recipes

People from Karnataka are notorious for their sweet tooth. Mysore Pak, Obbattu/Holige, Til Poli, Dharwad pedha, Pheni, Chiroti are popular sweets. Apart from these sweets there are other lesser known sweets like Kajjaya, Coconut Mithai, Rave Unde, Pakada Pappu, Chigali, a variety of Kadubu, Tambittu, Per 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 mouth watering Breakfast recipes include Ragi Dosa, Masala Dosa, Ragi rotti, Akki rotti, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Plain Idli, Rave Idli, Mysore Masala Dosa, Uthappam, Kadubu, Poori etc. Lunch items include sambar, rasam and a delicacy called Bisi bele bath. Snacks includes Nippattu, Chane Usli, Avalakki Cutlet.

Kerala Food

Kerala cuisine is quite diverse. The diversity is best classified on the basis of the various communities. The Hindus, especially the Namboodris and Nairs 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.

Aapam and Vegetable Stew

Most famous Kerala food recipes

Vegetarian recipes: olan, PaalPradaman, Paal Payasam, Neyyappam, Vattalappam, Pazhampori, Nendarangai Chips, Aviyal, Pulissery, Erusseri, sambar, rasam, kalan, Upperi, pachady, kichadi, Chembu Curry, Vazhakkai Thoran.

Non-vegetarian recipes: shrimp coconut curry, Alleppey Fish Curry (various versions depending on the region), Fish Fry, Kerala beef fry, chicken fry with shredded coconuts, beef ularthyathu, fish pickle, pork masala, podimeen fry, meen thoran (fish with coconut), Karimeen (pearl spot fish) pollichathu, Fish Mappas, shrimp masala, Chicken Stew, mutton stew, duck curry, Malabar Fish Curry, kakka (shells) thoran, kalllumekka, crabs, malabar biriyani, Thalassery Biryani, Thalassery Kozhi Curry, pearl spot fish, jewel fish, mussels, squid, kappa boiled, kappa (tapioca) vevichathu with non- vegetarian curries, etc. Tingle your taste buds with these cuisines.

Breakfast recipes: Puttu (with Banana or Kadala Kari, Egg Curry, or beef fry), Appam (Velayappam, Palappam) with curry, Vegetable Stew, fish molee, Chicken Stew, or mutton stew, beef curry, duck roast, pork masala. Idiyappam also with same curries, Pidi with mutton curry, Kozhippidi, Porotta with beef fry, chicken curry, mutton curry or pork, Pathiri, Idli, Dosai with Chutney, Kanji withe dry beans, pickle, pappad and chammanthi made with coconut.

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