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Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from Southern India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra.
Map of South India. 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.
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste.
In most instances, rice is boiled on its own and becomes part of a meal that includes other items. A popular dish is varan bhaat, in which steamed rice is mixed with plain dal that is prepared with pigeon peas, lemon juice, salt and ghee. [19] [20] Khichdi is a popular rice dish made with rice, mung dal and spices.
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).
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. Most of Udupi cuisine is strictly vegetarian. However, other elements of Udupi cuisine are non-vegetarian and common to Mangalorean ...
A fermented crepe or pancake made from rice batter and black lentils, [12] it is indigenous to and is a staple dish in the South Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Singapore, [13] where the name thosai is more common, [14] and in Myanmar as toshay.
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