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According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
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An uttapam (or uthapam, uttappam, etc.) is a type of dosa from South India.Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings.The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet.
A spicy and sour soup usually made with tamarind, tomatoes, pepper and other south Indian spices. Usually eaten with rice. Vegetarian: Part of lunch Sajjige: a sweet dish: Vegetarian: Dessert Sakkara pongal: a sweet rice dish: Vegetarian: Festival Sweet dish Sambar: Lentil soup cooked with vegetables and a blend of south Indian spices (masala).
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma is a famous south indian recipe, it originates from India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha,Telangana, [2] Karnataka, Maharashtrian, and Sri Lankan Tamil dish.
Udupi cuisine is a cuisine of South India. [1] It forms an important part of Tuluva cuisine and takes its name from Udupi , a city on the southwest coast of India in the Tulunadu region of the state of Karnataka .
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. It combines a range of flavours, ingredients and cooking techniques from its neighbouring states of Kerala, Andhra Pradesh and Tamil Nadu to the south and Maharashtra to the north, along with its own rich tapestry of gastronomic history. [1]
Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Kerala, Tamil Nadu and Karnataka. [1]