South Indian Regional Cuisines

• Regional Indian Cuisine
• Regional Cuisine of South India
• Regional Food or Cuisine of Andhra Pradesh and Telangana
• Regional Food or Cuisine of Tamil Nadu
• Regional Food or Cuisine of Karnataka
• Regional Food or Cuisine of Kerala
• Some interesting facts about South Indian food

Regional Indian Cuisine:

India is home to over 1.3 billion people and these people live in different states and union territories of India. Each state and union territory has its own traditions, heritage, culture and regional cuisine. A huge variety is found in regional cuisine in India as we Indians love to enjoy different varieties of food. These food varieties are generally based on festivals, seasonal yields, culture, religion and the animals & cattle found in that area. one can easily find similar regional food but these are generally prepared using a different method and different taste and aroma. In this blog, we will try to cover the cuisines from the Southern Part of India.

Click here to check the North Indian Regional Cuisines

South Indian Regional Cuisine:

Karnataka, Andhra Pradesh, Telangana, Tamil Nadu and Kerala - These 5 states combined make up the southern part of India, commonly referred to as South India. Each state has its own traditions, festivals, language, heritage and regional cuisine. The variety of regional cuisines can be easily seen in the state itself. Various types of vegetarian and non-vegetarian dishes are seen in these states. The main dishes, snacks, light meals, sweets and drinks in these states are eaten with great fervour by the people or guests of these regions. A hot and humid climate is found in the southern part of India and all the states of this region are located on the coastline. Andhra cuisine is prepared in Andhra Pradesh and most of these are vegetarian dishes but in the coastal region, different types of seafood are easily found. In Tamil Nadu, Chettinad cuisine is very popular. The food cooked in Malabari style is very popular and loved by the people of Kerala and a huge variety of seafood is also found here. The regional cuisine in Hyderabad has a Nizami flavour, with the use of dry fruits, dry fruits and a variety of spices in the preparation of the food. The South Indian regional cuisine is one of the hottest and spicy Indian food. Most meals consist of rice or rice-based dishes. Rice is served with sambar, rasam, dry vegetables, curry with vegetables, meat/chicken dishes, coconut chutney and poppadum. People here also like filter coffee made from chicory.

Regional Food or Cuisine of Andhra Pradesh and Telangana:

The dishes prepared by the Telugu people are known as Telugu cuisine and these dishes come from the state of Andhra Pradesh and Telangana. The food here has a pungent, hot and spicy taste with different types of cooking. In Coastal Andhra, Rayalaseema and Telangana, the cuisine is very different. Talking about Telangana, the main food here is bajra (millet) roti. Rice in Andhra and Ragi and Rice in Rayalaseema.

Hyderabadi Cuisine: In Hyderabadi cuisine, dishes are prepared according to the events and can be classified into different categories like banquet food, wedding and parties, festival food and travel food. It takes a different amount of time in each category to prepare the same type of food. In Hyderabad dinner is also called Dastarkhwan. Dastarkhwan generally has five different types of meals such as Aghaz that is Soup, Mezban which is Appetizers, Waqfa which is Sorbet, Mashgool Dastarkhwan that is Main Course, and Zauq-e-shahi that is dessert.

Biryani: Hyderabadi Biryani is a world-famous cuisine that is loved by most people inside and outside of Andhra Pradesh. Credit for Hyderabadi Biryani’s origin goes to Nizams of Hyderabad. Hyderabadi Biryani is a celebration dish in which basmati rice and mutton with yoghurt, onions, and spices are used to cook this delicious cuisine. There are various types of Biryanis –

Kalyani Biryani, Degh Ki Biryani or Dum Biryani, Tahari

Telangana Cuisine: Food from the Telangana region is known as Telangana Cuisine. In the staple food, Bajra roti’s have their special places such as Jonna rotte, Sajja rotte and uppuddi Pindi. Curry is known as Koora and Pulusu in Telangana. In meat, Kodi Pulusu and Vepudu are the most popular dishes. Spinach dish which is cooked with lentils and eaten with steamed rice and rotis is known as Telangana Palakoora. In Telangana, most of the dishes are cooked using Tamarind, red chillies and Asafoetida. In Curries and Pickles Roselle is used as a major staple.

Some famous and delicious cuisine of Telangana is - Ooru Kodi Pulusu, Glichina Mamsam, Ankapur Chicken, Sarva appa, Sajja Rotti, Sarva Pindi, Rail Palaram Passham etc.

Rayalaseema Cuisine: Rayalaseema Cuisines have some very unique dishes in its cuisine list. Cuisine in Rayalaseema is famous for being spicy here in every cuisine chilli powder is used. In Rayalaseema, various kind of food is prepared such as Seema Karam, Rago rotti, Pulusu, Uggani Bajji, pakam undalu, Borugu Undalu, Rava laddu,

Click here to check the Regional Cuisines of Western Part of India

Regional Food or Cuisine of Tamil Nadu:

Chola Nadu Cuisine: In the Chola Nadu region various varieties of Sevai, Chutney and filter coffee is prepared. Cuisine like Puliyodharai, Sambhar Sadam, Vegetable rice & Podi Sadam, Kutharai Valli dosai are so famous. Freshwater fishes from Trichy are also famous for their unique taste.

Pandiya Nadu: Chettinad Cuisines are famous for their spiciness. In this region cuisines like idiyappam, uthappam, paniyaram and meat dishes are common here. Muttaiparotta, Paruthipal, Karidosai, Jasmine Idly, Irameen Kuzhambu and Jiharthanda are some famous dishes from the Madurai.

Kongunadu Cuisine: This cuisine used to be prepared in rural areas. In Kongunadu the Pallipalayam cuisine is famous. In Kongunadu most of the dishes are based on Coconut, Onions and Groundnut. Some other dishes like Thengai Paal jaggery, Ulundu Kali, Kachayam, Kelvaragu Pakoda, Arisi Puttumavu are famous.

Tondaimandalam Cuisine: Here hot and spicy vegetarian, as well as non-vegetarian dishes, are prepared. In Tondaimandalam Idli, Dosai, Bhajji, Koottu, Murukku, Vada curry and Chicken 365 are the most prepared in the region.

In Tamil Nadu, for most people, Rice is the staple food, which can be eaten during lunch or sometimes at dinner. Choru is served along with Sambhar, Poriyal, Rasam, Kootu, Keerai, and Curd.

Breakfast Dishes: Idli, Dosai, Vadai, Pongal, Appam, Uthappam, Puttu, Sevai, sambhar, Chutney, Vadaa Curry, Thogaiyal and Paniyaram.

Lunch and Dinner Dishes: Plain rice, Thakkali Soru, Sambhar Soru, Thengai Soru, Paruppu Soru, Thayir Soru, Ghee Pongal, Sweet Pongal, Puli Pongal, Chicken 65, Chicken pakora, Arachivitta kozhi curry, Varuthu Aracha Kozhi Curry, Chicken Chintamani, Chicken 65 Biryani, Aatukkal Paaya, Mutton Korma, Nalli Elumbu Masala, Ambur Mutton Biryani etc.

Regional Food or Cuisine of Karnataka:

In Karnataka cuisines, cuisines are the combinations of different regions of Karnataka such as North Karnataka Cuisines, South Karnataka Cuisines, Udupi Cuisines, Saraswat Cuisines, Coorg Cuisines, Mangalorean Cuisines etc. In Karnataka Cuisines vegetarian and non-vegetarian both types of food are eaten and prepared. Ragi is the Staple food of the people of Karnataka.

North Karnataka Cuisine: North Karnataka Cuisine is a diverse collection of dishes. Most cuisines in this region are based on millets and wheat. In the north Karnataka region, Lingayat Community has the dominance so most of the cuisines here are vegetarian. People in North Karnataka loves Jaloda rotti and with different kinds of Curry and Palyas. Palyas is made up of vegetables sauteed and this is seasoned with different kinds of spices such as jawari doddmensinkayi Palya, gulagayi yennegai, jawari mensinkayi and majjige saaru. People here love Jhunka – Jhunka is steamed cubes of gram flour and garnished with sesame & coriander. During Festival time people here makes soute bija huggi, kadubu etc.

South Karnataka Cuisine: In South Karnataka Ragi and Rice is the staple food. A meal generally has ragi mudde with some saaru.  Bassaru is used by many as a stew that has spices and special ingredient and uppusaaru is a soup taken with uppankai. The most eaten saaru in this region is soppina saaru which is made up of green. Other dishes such as Koli saaru, chicken sambhar, Bisi bele bath, upma, mutton and pork dishes are also loved by the people here.

Coastal Karnataka Cuisine: In Uttar Karnataka Fish Curry is the main dish with rice. In Mangalore neer dosa, kori rotti and Mangalore buns are popular among food lovers. Gassi is the most popular seafood curry which is made by the use of jaargey. Udupi cuisine has only vegetarian dishes such as sambhar, rasam, lemon rice and dosa etc.

Regional Food or Cuisine of Kerala:

Kerala Cuisine has a wide variety of vegetarian as well as non-vegetarian dishes made using fish, poultry and red meat with rice. Sadhya is Kerala’s one of the traditional dishes which is mainly prepared for festivals and ceremonies. Sadhya is a full course meal with 20 different food items and eaten on marriage ceremonies, Onam and Vishu and served on the leaf. In Kerala people loves to eat fish and chicken also. The majority of the population loves cuisines like Pidi, piralen, meat thoran, seafood, meat molee, mappas, Malabar Biryani, Kerala Parotta, Pathiri etc.

Click here to check the Regional Cuisines From East India

Some interesting facts about South Indian food:

• Rice is used as the main ingredient in most of the South Indian cuisines. Rice is cooked in different ways as per the requirement of the dish.
• There are 5 states- Andhra Pradesh, Telangana, Kerala, Karnataka and Tamil Nadu where you can find South Indian cuisine. A common belief about South Indian cuisine is that it is cooked the same way in every state. But in reality, the food of each state gives you a different taste cause the same dish is cooked differently and different spices are also used.
• South Indian food is not just about idli and dosa. There are a variety of dishes like Upma, Pulihara, Pesarattu and many more.
• South Indian food is considered incomplete without chutney. Coconut is the base material for chutney.
• A lot of veg and non-veg dishes are also prepared.

Click Here to Know About North Indian Regional Cuisines