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| EASY DESTINATION |
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All content of this website is available under the terms of Creative Common Attribution 2.0 |
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| SOUTH INDIAN CUISINE South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and particularly coconut oil and curry leaves, and the ubiquity of sambar and rasam (also called saaru'/'chaaru) at meals. The dosa, idli, vada, bonda, and bajji are typical South Indian snacks. These are generally consumed as breakfast. Andhra, Chettinad, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking. In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala and sambar from Tamil nadu and pappu pulusu in Andhra cuisine.huren |