South Indian foods are popular for their non-steaming spices such as cinnamon, cardamom, ginger, cover garlic, cumin, coriander and turmeric. In Tamil Nadu, Karnataka and Andhra Pradesh, the cultivation of paprika and a chilli variety with high colour value and low pungency is increased. Within the past one decade, the international trade in spices has grown by leaps and bounds.
History of South Indian Spices
The history of the South Indian spices can be traced back to 7,000 years. It is a chequered history of lands, discovered or destroyed, kingdoms built or brought down wars won or lost, treaties signed or flouted, favours sought or offered. Even today, South Indian spices hold the same spell.
Varieties of South Indian Spices
Some of the South Indian spices include "Kura Podi" (Curry powder), "Sambar Podi" (Sambar powder), "Charu Podi" (Rasam powder), "Pacchadi Podi" (hot chutney powder) and "Pulusu Podi" (Sweet `soup` powder).
•Pulusu Podi and Sambar Podi are used to make something like sambar, spicy curries and gravy based dishes.
•Rasam powder or Charu Podi is a thin broth that can be drunk as soup or eaten with rice. It is rather spicy and makes a nice hot drink with a warm sensation from the spices.
•Pacchadi Podi or hot chutney powder is used to make all kinds of chutneys with tomatoes, egg plant, raw tamarind, cucumber etc.
•Tengai Podi or Coconut Powder is a delicious podi that may be used as a side dish or savoured with rice.
•Milaga Podi is a spicy powder for Dosa. This podi with ghee or sesame oil or olive oil goes well with idlis, dosas and adais.
•Kura Podi is a Curry Leaf Powder. It is a very good digestive. This can be enjoyed with steaming hot rice and ghee or with curd rice. A dash of this podi in a glass of butter milk will make a refreshing drink.
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