South Indian Recipes

South Indian Recipes are incredibly popular all over the world. South Indian food is very spicy and is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. Try our delectable South Indian recipes.

Kerala, Tamil Nadu and Andhra Pradesh use more rice. Karnataka on the other hand consumes more ragi and jowar. Consumption of rice is more common among certain brahmin communities.

Andhra Food:

Described as the spiciest of these four states' cuisines, there is a generous use of chilli powder, oil and tamarind. The cuisine has a great variety of dishes, with the majority being vegetable or lentil based.

Hyderabad, the capital of Andhra Pradesh, has its own characteristic cuisine considerably different from other Andhra cuisines. The Nizams patronised the Hyderabadi cuisine, which is very much like the Nawabs of the Avadh with Lucknowi cuisine. The only difference is that the Nizams of Hyderabad liked their food to be spicier, resulting in the Hyderabadi cuisine which included the Kacche Gosht ki Biryani and the Dum ka Murgh, Baghare Baingan and Achaari Subzi during the reign of the Nizams.

Karnataka Food:

Karnataka cuisine is very diverse. Described as the mildest in terms of spice content of these four states' cuisines, there is a generous use of Jaggery, palm sugar and little use of chilli powder. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Udupi cuisine forms an integral part of Karnataka cuisine.

Kerala Food:

Kerala cuisine is quite diverse. The diversity is best classified on the basis of the various communities. Most of the food is vegetarian but with the higher Christian and Muslim population than other states, non-vegetarian dishes are also common. The Hindus, especially the Namboodris and Nairs have a predominantly vegetarian cuisine, whilst the Christian and the Muslim communities have a largely non-vegetarian cuisine. The Syrian Christian dishes and Malabari Muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or oil extracted from the nut. Seafood is also very popular in the coastal regions and eaten almost every day.

Tamil Food:

A typical Tamil meal consists of many spicy and non-spicy dishes.Except Brahmins and a couple of non-brahmin castes Tamils eat more non-vegetarian. Many of these dishes are typically mixed and eaten with steamed rice, which is the staple food of the region.

Some of the chief varieties of spices produced in South India include cardamom, pepper, cinnamon, cloves and nutmeg.

The south India is equally famous for the availability of coconut, a wide variety of fishes and root tubers. The south Indian food is mainly rice, which the south Indian people love to have with a combination of Sambhar or curry.

You will love making and serving your loved ones, family friends.南印度的食谱是令人难以置信的流行世界各地。南印度的食物是非常辣，是一个辉煌的混合香精，色素，调味，营养平衡，香味，口感和视觉上的吸引力。试试我们的美味的南印度食谱。

喀拉拉邦，泰米尔纳德邦和安得拉邦使用更多的大米。卡纳塔克邦另一方面消耗更ragi和高粱。大米消费量是比较常见的，在某些婆罗门社区。

安得食物：

形容为最辣的这四个国家的菜系，是一个慷慨的使用辣椒粉，油和罗望子。美食拥有种类繁多的菜肴，其中大部分是蔬菜或扁豆。

安得拉邦首府海得拉巴，有其自身的特点，大大不同于其他安德拉菜系美食。的的Nizams光顾的Hyderabadi美食，这是非常喜欢阿瓦德与Lucknowi美食纳瓦布。唯一的区别是Nizams海得拉巴喜欢食辣，其中包括该Kacche Goshtき布瑞雅尼和姆KA Murgh的，Baghare Baingan阿沙里Subzi在Nizams统治的Hyderabadi美食。

卡纳塔克邦食物：

卡纳塔克邦美食是非常多样的。形容为最温和的香料含量这四个国家的菜系，是一个慷慨的使用的粗糖，椰子糖和很少使用的辣椒粉。由于在卡纳塔克邦的素食者的比例高于其他南部各州，素食享有广泛的知名度。 Udupi的美食卡纳塔克邦美食的一个组成部分。

喀拉拉邦的食物：

喀拉拉邦美食相当多元。的多样性是最好的分类的基础上，各个社区。大多数食品是素食，但比其他国家更高的基督教和穆斯林人口，非素食菜肴也很常见。印度教徒，尤其是的Namboodris和Nairs的有素食为主，而基督教和穆斯林社区有一个主要的非素食菜肴。叙利亚的基督教的菜肴和马拉巴里穆斯林菜肴著名的。由于喀拉拉邦的主要出口椰子，几乎所有的菜，在不同社区的美食，不论品种，椰子与它们相关联的，无论是从螺母提取的刨花或油的形式。海鲜也很受欢迎，在沿海地区，吃的几乎每天都有。

泰米尔食物：

一个典型的泰米尔餐包括许多辣和不辣dishes.Except婆罗门和非婆罗门种姓泰米尔人的一对夫妇吃非素食。许多这些菜通常被混合在一起，并一起吃米饭，这是该地区的主食。

有些香料产于印度南部的主要品种包括小豆蔻，胡椒，桂皮，丁香和肉豆蔻。

印度南部是同样著名的椰子，各种各样的鱼类和块根的可用性。印度南部的食品主要是米饭，印度南部人爱桑珀尔或咖喱的组合。

你会爱你的亲人，家人朋友的决策和服务。