South Indian cuisine is one of the most popular native cuisines of India. It is primarily a combination of the food of the five states of Andhra Pradesh, Karnataka, Telangana, Tamil Nadu and Kerala, and the union territories of Pondicherry, Lakshadweep and Andaman and Nicobar Islands. The cuisines all use spices unique to the region and the cuisines majorly differ in the level of spiciness.
South Indian food is known for the use of generous coconut in their curries. Other basic and common ingredients include curry leaves, mustard oil, red chillies and oil etc. Here we have tried to demystify and explain the different cuisines of South India.
South Indian cuisine includes the cuisines of the five southern states of India, Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. There are typically vegetarian and non-vegetarian dishes for all five states.
Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
South Indian cuisine Includes:
Rice, Sambar , Rassam,
Dosas,
Idli Sambar,
Medu Vada,
Uttapam,
Fish Molee,
Kerala Prawn Curry,
Bisi Bele Bhaat,
Payasam