In the third episode of our regional foods of India series, we cover the southern states of India. 

 

Karnataka is famous for its authentic food Neer dosa. Neer means water after the rice is soaked in water overnight and these dosas are prepared from the batter which is watery. It is often served with chutney and sambhar.

 

Kerala is God’s own country and foods here include lots of spices like chilies, mustard, turmeric, coconut, tamarind etc.   One famous meal of this state is Sadya served in banana leaves. The first served item after the rice is Parippu, which is a liquid curry made from small gram and ghee. It is followed by the South Indian household favorite, Sambhar. Major savories of a Sadya include Upperi (deep-fried banana chips), Pappadams (fried wafer of black gram flour), Ginger Pickle and Kichadi (sliced cucumber/ladyfinger in curd, seasoned with mustard, red chillies and curry leaves in coconut oil). They are served along with mango and lime pickle followed by payasam.

 

Tamil Nadu cuisine is quite popular in the entire south of India, including neighboring countries like Sri Lanka. One loved Tamil dish is Rasam that is made with tomato, tamarind, pepper, cumin seeds etc. It is an appetizer, has medicinal properties, and is usually eaten hot.

 

The cuisine of Andhra Pradesh is known as Telegu Cuisine. Telegu cuisines are usually famous for their tangy hot and sour taste. The famous dish of Andhra Pradesh is Gutti Vankaya Kura which is a type of curry cooked with eggplants and roasted spices.

 

Unlike other Southernmost states where rice is the main course, in Telengana Roti is given a lot of importance because of its topography. And the food we would like to talk about comes from its state capital Hyderabad and popularly known as Hyderabadi Biryani. It is the signature cuisine of this place and the traditional way of cooking this recipe is by simmering rice along with vegetables on a slow flame for a long time to allow the aroma of vegetables to infuse with the rice.

 

Enjoy all this information in podcast format now.

 

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