SOUTH INDIAN FOODS

                                    SOUTH INDIAN FOOD

South Indian cuisine is mainly known for its flow, smell and irreversible flavor,
which can be found all over the world. It is the perfect combination of crisp and
dry nuts in the dosa, or Hyderabad's baryani is served directly from the pottery-
here is the pleasure of eating whatever tray you do here.South dishes are
delicious not only in food but also nutritious and digestible.Rice is the main
food of South India, where pulses, coconut and spices are used in abundance
to bring a great blend of taste,masala, nutrition, taste and appearance in a
prepared dish.

South Indian dishes include dishes of India's five southern states- Andhra
Pradesh,Karnataka, Kerala, Tamil Nadu and Telangana- and Union Territories
of Lakshadweep, Pondicherry, and Andaman and Nicobar Islands.

Top 10 South Indian Foods That You Should Try To Tune Your Flavor!

    1. MASALA DOSA

Masala Dosa is the most popular South Indian dish that is liked by people
across the globe. It is found throughout India and in some foreign countries.
Dosa batter is made by soaking rice, urad dal and lentils overnight and then
it is made to make the solution.The fermented batter is spread in a pan with
a thin round layer, and oil / butter is added to make it crisp.Once the dosa is
ready, the stuffing is filled in. Stuffing is made with boiled potatoes, with
mustard seeds and green chillies.Next to garnish, you can use coriander
leaves and lemon juice.It is served with masala dosa sambar and various
types of sauce.

   2. MASALA VADA

Vada is a category of snacks fried from India.Dish is made using legumes such
as(Arhar) pegon peer, (Chana) Cholele, Vigna Mango (Urad), Moong, etc.
Various types of masala vada can be described as different types of fricators,
cutlets, donuts or dumplings.Medu Vada, Masala Vada, and Kera Vada are
some of the different varieties which are served with coconut chutney and
sambar.

    3. IDLY

Idli is a type of savory rice cake, originated from the Indian subcontinent,

which is popular as breakfast food in Southern India and northern Sri

Lanka.Idli is considered as the most healthful food due to the specific

method of enhancing the bioavailability of nutrients in urad.

To make idlis, four parts of baked rice (idli rice or parked rice), part of the

whole white dal (urad dal, wigna mungo) is soaked separately for at least

four hours to six hours or overnight.Alternatively, spices such as fenugreek

seeds can be added during soaking for extra flavor.Once soaked, the pulse

is kept as a fine paste and rice is kept separately on the ground.Next, the

mixture is left overnight for fermentation, during which its amount will be more

than double.After fermentation some batteries can be kept as a starter culture

for the next batch.The finished Idli batter is put in the idli tray or "tree" solu-

tion for steaming. Perforated molds allow Idli to cook evenly.In a pot, the

tree keeps the tray above the level of boiling water, and until the idli is not

covered, the vessel is covered. There is a more traditional way, using leaves

instead of molds.

   4. KUZHAMBU

Kuzumbu is a common dish in Tamil cuisine and Sri Lankan Tamil, and is

mainly made of various types of lentils.It is served as a side dish for rice with

the main course.Other varieties of kuzambu such as Karakar Kuzhambu, Mor

Kuzhumbu, Pandu Kojumbu, etc.Kuzambu is a gravy based on the broth that

is made with tamarind, urad (bean) pulses and tur dal, and vegetables can be

included in it.Being tamarind and vegetables main ingredients, this dish is more

in nutritional value.

   5. PESARAPAPPU PAYASAM :Kheer

Pesarapappu payasam is a thick, creamy sweet dish made in south India with

moong dal, milk and dry fruits.It is served as a sweet dish with the main course

and everyone likes it.Payasam has many forms, as well as moong dal paisasam

to coconut pieum, although this payasam recipe is the easiest and simplest of

them all.

   6. PAZAM PORI

Pajam Pori is a frutti food made from pulses, where banana or banana and flour

flour are added.A popular food item in South Indian cuisine, it is usually eaten
as a snack or a snack.It is also said that Ethakka Appam is a deep fried banana

dish served in every restaurant, roadside snack stall, train, hostel canteen and

college cafe around Kerala.

   7. APPAMS AND ISHTU

Appam is a type of pancake, which is produced from the Indian subcontinent,
which is made from fermented rice batter and coconut milk.It is a common
meal of Sri Lanka, Tamil Nadu and Kerala, where it is eaten most often in
breakfast or dinner.

   8. KAPPI: Filter Coffee

Filter coffee is the life-blood for most of the South Indians. There is nothing
better to wake up a glass of vaporized, aromatic coffee !

   9. BANANA CHIPS

This tasty snack is also called 'Nandran Chips' because it is made with nanden -

akai / banana. This snack is mixed with deep fried and chilli in coconut oil.

Crispy wafers made from yellow bananas are the most preferred throughout

the country, especially in regions of Kerala and Tamilnadu where yellow

bananas are done.

   10. MALABAR PAROTTA WITH KERALA STYLE BEEF

Kerala is a hot favorite among the Kerala Keralites with Beef Fry.The great
Malabar Praetta is very happy for the person of Kerala.Parottas are made
of flaky, flaky flat flour. Eat these with bitter-style beef fries - an incredibly
spicy and tasty dish of beef chicks cooked with ground spices, black pepper,
coconut and chillies.