Most of the South Indian recipes are rice based. The rice is made into various forms and used in traditional dishes. Boiled rice is used as the main food and gravy or curry and other side dishes like koottu, poriyal and pappad are taken along with rice. While North Indian people use basmati rice South Indians prefer ponni rice. Rice is powdered and used for making dishes like rice roti, idiyappam, kozhukkattai, etc. The soaked rice is ground as a fine paste along with one fourth part of urid dhal and allowed to ferment overnight to make idli and dosai. Poha or aval, pori and rice vermicelli are some of the products made of rice.

Some of the typical South Indian recipes are appam, adai, vadai, coconut chutney, tomato rice, tamarind rice, lemon rice, sambar, rasam, morkuzhambu, bhisi bela bath, biriyani, bonda, bajji, varuval, payasam, vegetable pulav, raitha, bottle gourd curry, lady’s finger curry, pepper chicken, thuvayal, sudhi, channa masala, pickles, kanji vadagam, mor milakai, vatha kuzhambu, puli kuzhambu, rava dosai, masala dosai, uthappam, etc.

South Indian people have the habit of eating thrice a day. So the South Indian recipes could be broadly classified as breakfast items, noon meals and dinner food items. Evening snacks like bajji and bonda are also prepared to satisfy the between meal cravings. Sweets and payasams are made during festival times. Samosa, curd vadai and a variety of savories like murukku, mixture, omapodi and pakoda are the perfect appetizers.  

Though the above said varieties are mostly prepared in South India, the recipes will differ according to the states. They will vary for the South Indian states of Karnataka, Andhra Pradesh, Tamil Nadu and Kerala. The South Indian recipes prepared in Andhra Pradesh is very hot as they add more chili powder and capsicum. Their taste buds are used to this hot taste and that is why Andhra is famous for its pickles. People of Andhra Pradesh make a variety of pickles and thokku with almost all the available vegetables like brinjal, onion, tomato, ginger, garlic, cauliflower, carrot, etc.

Some of the South Indian recipes that are famous in Karnataka are Mysore dosai, bisi bela bath, Mangalore vellari kari, chicken Coorg, guliyappa, ade dosa, brinjal masala rice, kaayi kadubu, vangi baath, etc. In the recipes specific to Kerala one can notice more usage of coconut and coconut milk. Coconut grows well in this region and so for all the food items like aviyal, theeyal, thoran, injipuli, fish mollie, Malabar chicken masala, etc. they make use of coconut. Idiyappam or aappam with coconut milk is famous here. As Kerala is situated in the coastal region sea foods are frequent in the Kerala cuisine.

Special South Indian recipes pertaining to Tamil Nadu are thakkali rasam, ezhumichai rasam, poondu rasam, milagai killiya kari, kothu parotta, vengaaya sambar, thayir vadai, oorugai, appalam, thengai pottukadalai chutney, dosai, idli, paruppu usili, poriyal, koottu, etc. Some food items like biriyani, pulav and kababs are made in all the parts of India though their ingredients and compositions differ slightly. If you sneak into the traditional kitchen of South India the aroma and flavor will surely increase your appetite.

Article Posted By : Sumazla  On November 17, 2011lView All Articles

Suhaina Mazhar is a freelance content writer and blogger with five years experience in content writing. http://sumazla.blogspot.com is her blog.

Article Source :

http://www.veethi.com/articles/typical-south-indian-recipes-article-268.htm

Keywords :
south indian recipes , indian recipes , south indian recipe , india recipe , india recipes south india recipe , south india recipes