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South Indian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
Tamil cuisine is a culinary style of Tamil people originating from the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner ...
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region). [1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali.
In Tamil Nadu and Karnataka, it is served with grated coconut with jaggery made of palm sugar or sugar cane, or with sweetened coconut milk. In Sri Lanka, pittu is usually accompanied with tripe curry, fish or a meat curry, coconut milk and a sambol. There are also many improvisations and experiments done on puttu in Kerala. Wheat and maize ...
According to food historian K. T. Achaya, the earliest extant reference to sambar, as "huli", can be dated to the 17th century in present-day Karnataka. [ 3 ] [ 4 ] Kanthirava Narasaraja Vijaya , a 1648 text by the Kannada scholar Govinda Vaidya, mentions huli saaru (literally "sourness"), a curry similar to the modern sambar, made with ...
A Tamil Nadu specialty with a dosa of thicker base topped with cooked meat, usually chicken or mutton: Dosas topped with vegetables or vegetable curry are also sometimes referred to as kari dosai. Madurai Kari dosai: A famous variant of kari dosai is the Madurai kari dosai. This has a vegetarian and a non-vegetarian variant.
Most popular chikkis are sourced from the Indian towns of Bhuj in Gujarat; Kovilpatti in Tamil Nadu; Madurai, Palakkad, Central Travancore, Kannur, Cherthala in Kerala, Lonavala, Matheran, Mahabaleshwar, Panchgani, and Karjat in Maharashtra. [2] In Mumbai, a variety of chikki is made using rajgira . [3] Homemade Chikki from Tamil Nadu
Muṟukku (Tamil: முறுக்கு, romanized: muṟukku, lit. 'twisting') is a savoury, crunchy snack originating from the Indian subcontinent. In India, murukku is especially common in the states of Andhra Pradesh, Odisha, Tamil Nadu, Karnataka, and Kerala. It is called murkulu or janthukulu in Andhra Pradesh and mudki/murki in Odisha.