South Indian cuisine

South Indian cuisine is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. It is known for its rich variety of spices, herbs and other natural flavors. The cuisine is largely based on rice, lentils, and coconut, which are local staples.

History

South Indian cuisine has its historical roots in the Indus Valley Civilization, and has been influenced by various cultures and societies over the centuries. The cuisine has evolved over time, incorporating influences from the Mughal Empire, the British Empire, and other regional Indian cuisines.

Ingredients

The main ingredients used in South Indian cuisine are rice, lentils, and coconut. Rice is the staple food, and is used in a wide variety of dishes. Lentils are used to make a variety of dishes, including sambar, rasam, and dosa. Coconut is used in many forms, including grated, roasted, and as coconut milk.

Dishes

Some of the popular dishes in South Indian cuisine include idli, dosa, vada, sambar, rasam, and chutney. These dishes are typically served with a variety of accompaniments, including chutney, pickle, and curd.

Regional Variations

Each of the four states in South India has its own unique variations of the cuisine. For example, Andhra Pradesh is known for its spicy food, while Kerala is known for its seafood dishes.

See Also

• North Indian cuisine
• Indian cuisine
• List of Indian dishes

References

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