The South Indian states of Andhra Pradesh, Telangana, Tamil Nadu, Kerala as well as Karnataka each have their variants of common dishes as well as the local specialities. There’s far more Indian food than butter chicken and naan. The North Indian staples may be more restaurant menus, but they’re just a small sampling of the flavours of the subcontinent. The moment we think about South Indian food, idli, dose as well as vada is the popular dishes that strike our mind-and also it’s fair enough because they are not only popular in South India but around the country. They can be enjoyed any time of the day be it for breakfast, evening snacks or dinner.
Masala dosa is one of the most popular South Indian dishes loved by people across the world. It is found all over India and also in a couple of overseas countries. The recipe is listed as number 49 on “World’s 50 Most Delicious food compiled by CNN Go in 2011”. Masala dosas are stuffed with a spicy mash of potatoes and onion; plain dosas are hollow, Rava dosas are made from semolina, and some new-age variants get creative with fillings such as cottage cheese or mixed vegetables.
They’re served hot and accompanied by sambar, an alight spicy soup that’s perfect for dining and an array of chutneys. Condiments are made from ingredients like coconut, tomato, mint and more.
What’s that doughnut-like thing doing on your South Indian breakfast thali? While a bad won’t cure your sugar cravings, it will satiate your desire for something deep-fried, hot and crispy.
Made from a batter of black lentils, gently spiced with peppercorns, curry leaves, cumin, chilli and onion this crunchy fritter tastes best when smeared generously with coconut chutney. Vada is sometimes served submerged in sambar or yoghurt sauce.
Is it a pancake? Is it a pizza? or a ga’at recipe? No.it’s an uttapam? A batter of fermented rice and lentils is ladled on a griddle.
Chopped tomato, onion, chillies, carrot, coconut and other toppings are then sprinkled on. The result is a fluffy, porous, delicious uttapam, softer than a dosa, and tastes great with chutneys or without. Traditionally Uttapam we’re made with a slightly sour batter that is left over after making dosa on the previous days. The vegetable topping balances the sourness of the batter and tastes good.
Soft, fluffy and ivory-coloured, idlis are what many South Indian families eat for breakfast.
Fermented lentils and rice batter are steamed in little circular moulds and the resulting spherical rice cakes are served with sambar and chutneys. These are light and mild-tasting, an ideal snack for when you want to give your stomach rest for fiery flavours. These are made in special dishes that give them their round shape and served with sambar, chutneys, or spicy powder usually mixed with oil. Idlis are mushy for infants. In some cities, they might throw some butter on top of Idli to make it taste better.
5. Puttu and Kadala Curry
An exceptionally popular breakfast dish in Kerala is Puttu and Kadala Curry. Puttu is made up of rice as well as is cylindrical whereas, Kadala is a Kala chana curry and can be a lot more scrumptious by including coconut and ripe bananas. The crumbly preference of Puttu with the sharp flavour of Kadala Curry makes this meal every Malayali’s favourite breakfast not just in a few areas yet in nearly every part of the state.
We in India someday are bigger foodies so if you’re ever visiting India and want suggestions on where to grab good south Indian food don’t hesitate to get in touch.