Hello everyone! In this blog is about South Indian cultures… 

Kerala:

The people of South India make use of local herbs and spices to season their food. In Kerala, they have many different styles of cooking. Traditional meals consist of rice, lentils, vegetables, and curry. Fish dishes are a big part of Kerala culture and are cooked using coconut milk, green chillies, and salt.

Kerala is known as the “God’s Own Country” due to its beautiful and pure beaches and backwaters. They mainly live off of Kerala Ayurveda, which is a system of traditional medicine, natural remedies, and herbal treatments. Since the area receives a lot of rainfall, many fruits and flowers are grown here, and people enjoy fresh juices and salads.Fish is abundant in this area, so they love spicy seafood curries. Coconut milk is very common as well.

Tamil Nadu:

Tamil Nadu is the home state of the famous South Indian dish called 'Dosa'. Dosa is traditionally made out of fermented black lentils that are steamed onto a flat griddle called 'dosa pan', then topped with spiced potatoes and accompanied with chutney. A popular variation includes adding paneer cheese and making dosas called 'Paneer Dosa'!

Karnataka:

A staple of the food of Karnataka is Udupi cuisine, which consists primarily of savory curries. Rice and dal (lentils) dominate the diet, although fruits like mangos and avocados are also eaten. Vegetables like bitter gourds, brinjals,and tomatoes are also consumed. Meat dishes often include goat meat.

Andhra Pradesh:

Andhra Pradesh is located along the coast in south-eastern India. A traditional meal in Andhra consists of a stewed fish known as 'Chakka,' and vegetarian snacks called 'Idli.' Chickpea flour batter is formed into small balls, deep fried until golden brown, and drizzled with oil. Idlis are steamed cakes made from rice batter flavored with jaggery, cardamom, and saffron.

Telangana:

Telangana is a region in southern India. Like Andhra Pradesh, its cuisine is based around stews and curries, served with bread and rice. A notable variation is the dish 'Biryani,' which is a mix of chicken, lamb, mutton, eggs, carrots, peas,and nuts. Biryani may be prepared with or without basmati rice. It is customary for guests to serve themselves portions of biryani before serving others.

Odisha:

Odishan cuisine is dominated by the flavors of fish. Most dishes are cooked in spicy sauces, and seafood dishes are especially popular. One seafood specialty is 'gara puda,' or dried fish that is soaked in vinegar. Another popular dish is 'Kokum,' which is a tart fruit grown in Odisha. Kokum is commonly added to koduru, an unsweetened drink made by fermenting palm juice.

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