Indian food has many aspects to it and some of the best relishing cousins are contributed by the states in southern India like Andhra Pradesh, Karnataka, Kerala and Tamilnadu. In south India the atmosphere is quite humid and hot because the the coastal presence in all states. Rainfall is good in the southern part so fresh fruits and vegetables are present in large quantities. Rice is the main food here. Andhra cuisine is considered fiery because of the red hot spices used and is mostly vegetarian but also offers great continental cuisine too. Chettinad cuisine of TamilNadu is great which is largely vegetarian too.
A healthy dive into the spicy south Indian food relish
South Indian cuisine is the hottest Indian cuisine with several meals having rice and its form as the main ingredient. Rice is mainly served with sambhar (lentil soup that is served hot with spices), rasam is another hot lentil soup which is prepared from dry vegetables with some meat dishes. South Indian food has poppadums (crisp lentil pancakes) and coconut chutneys. South Indians have filter coffee compared to tea. There are some traditional regional Indian food classics like sambhar vada, dosa, idlis. There are various tasty fares too. South India is well known for vegetarian food with lots of spices and final garnishing with oil, curry leaves, mustard seeds, urad dal and dried chilies.Hyderabadi (nizams food) is quite popular which is quite exotic when served hot in combination of dry fruits, saffron and authentic, rich flavors.
Aromatic spicy south Indian meals
South India is well known for spices which even attracted the French, Dutch, English invaders to southern Malabar coast in India. Cinnamon, cloves, cardamom, pepper and nutmeg have been popular spices that are in plenty in the south. The culinary creations are enhanced because of coconut and groundnut powder garnishing done over it. Wheat is less preferred than rice as it is the staple food of South India.
Andhra cuisines are known for its eye watering food but it has royal Mughal impact on food. This is because of the tanginess and the hotness of meals served. Pickles, chutneys and chutney powders which are served with idlis and dosas make the South Indian culinary experience rich. Biryanis and kebabs are very popular among all south Indian food.
Kerala is another prominent south Indian state which contributes to the delicious cuisines. They are fond of steamed rice served hot with fish. Jackfruit and banana chips are a very important snack in Kerala. Most of the visitors coming to the place carry plenty of chips with luggage too.South Indian food is not deep fried but only oil stirred. The sunflower, groundnut and canola oils are used. Ghee is used in rice and during special meal preparation.
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