(Last Updated on : 08/02/2009)
The specialty of the South Indian Recipes among the Indian State Recipe is that the foods are boiled in different ways. In addition to that the impressive taste of the cookery of the southern region, develop on mixing the ingredients well. Moru or buttermilk is used essentially in cooking. Mulagtanny is a soup which is one of the vital ingredients for cooking of the southern region. The food cooked in the southern part of the country is generally light and appetizing. Besides, rice, spicy curries including vegetables and Sambhar complete a South Indian Dish.
The idli and dosa finds significance in the South Indian Recipes. They are quick Indian recipes and thus preferred by all. A wide variety of Dosas are available such as vegetable dosa, palak dosai, mung dal dosa, methi carrot sprinkled dosa. The recipe of preparing dosa is simple yet intriguing. The dimension of the dosa spans upto paper spreads those measures to almost five feet. It is prepared by mixing equal quantities of rava and rice flour. Idlis are also available in different types including Kanchipuram idli, pepper idli, peas idli, dry fruit idli, spinach idli, Lacha idli and Tuvardal Idli. Preparation of idli includes a fermentation process, idlis are easy steamed recipes. It is preferred as a diet food which is full of nutrition.
Among the South Indian Recipes, Sambhar is one of the favourite South Indian curry. It is served with idli and dosa. It is prepared from Indian lentils and vegetables. Moreover, freshly grated coconut is added to sambhar to improve its taste. In addition to that a special masala is added to toor dal with certain vegetables to prepare a delicious sambhar. Sambhar is accompanied with boiled rice, Idli and dosa as they serve a nourishing food menu. The south Indians cooking furthermore is the grouping of chillies, mustard, coconut oil and various other spicy seeds to conjure up mouthwatering dishes. Vegetarian recipes require more garnishing and appetizing opportunities. The variety in raita or curd based dishes are also popular. A wide assortment includes boondi raita, cucumber raita, onion and tomato raita. A little garnishing of coriander leaves makes the raita attractive.
Payasam is another significant preparation among the South Indian Recipes. Kalan and Olan are typical vegetables served along with kootu. The pickle or oorgai is also falls on the recipes. Coconut oil is the medium of cooking and is a necessary garnishing item. Desserts are prepared in coconut and milk mixes and condensed to create the taste. The brown banana of Kerala is boiled in jaggery which makes a wholesome snack. Nei appam is a soft item made in pure ghee, the aapam is another sweet which is made of rice powder with a steamed effort. Modakam or koikatta is usually prepared as a coconut jaggery stuffing in the rice flour. Chutneys are made from coconut crushing and garnished in oil, kadipatta, and rai seeds. The rasam is an excellent cure for chills and fever. Jackfruit is a popular produce in the South and the vegetable is a specialty.