South Indian Cuisine

Tamil Nadu

Kerala

Karnataka

Andra Pradesh

Telangana

Tamil Nadu

Map of Tamil Nadu

Tamil Nadu is located on the Southern part of India along the coast of Malabar and Coromandel.

This is a land of number of Temples and Spices.

The capital of Tamil Nadu is “Chennai”. The common and the most important food in

Tamil Nadu is “Rice”.Tamil Nadu is famous for various temples

such as Madurai Meenakshi Amman Temple, Tanjavur Brihadeeswarar Temple etc.

Tamil Nadu is known as the cradle of the “Dravidian” Culture.

Monumental towers known as “Gopurams” intricate rock carving and existing cuisine stand to it’s proof.

The sea as always been import for the Tamizhians both as a source of food as well as highway for voyages East and West.

A large number of Silk,

Opium, etc., were exported to China in

exchange of Chinese Tea.

Puducherry was used as port to export

goods to Europe. silk

Ancient Tamil Nadu was ruled by three great kingdoms namely,o Chola Empireo Pandiyan Empireo Pallavan Empire

Rajaraja Cholan wasone of the greatest Kingsof Tamil Nadu.

Although Mughals also ruled many parts of South India, their inventions were comparatively less than that in North India.

Bharatanatyam, sometimes referred to as Bharathanatiyam or Sadir, is a major genre of Indian classical dance that originated in Tamil Nadu.

Festivals of TamilNadu are….

Pongal

Tamil New Year (Varusha Pirappu)

Karthigai Deepam

Thaipusam

Mahamaham (once in 12 years)

Thiruvaiyar Thyagaraja Aaradhanai

Tamil Nadu is very famous for it’s spices that are being used in their food.

Some of the special ingredients used in Tamil Nadu are:

Vepam Poo

(Neem Flower)

Pachai Karpooram(Cinamon Camph)

Kalpasi(Stone Flower)

Nutmeg (Jathikai)

Cinnamon (Pattai)

Fennel (somph)

Black Rice

India is known for it’s Unity in Diversity and so, there are several castes in Tamil Nadu.

Some of the major castes in Tamil Nadu are:o Nadaro Paraiyaro Iyero Iyengaro Vanniyaro Vellalaro Chettiyar etc.

The most famous cuisine from tamil nadu is CHETTINAD CUISINE.

The Chettiyar community has popularized this cuisine.

The chettiyar community is famous for vegetarian dishes, but it also has meats such as chicken, mutton and fish.

The most common spices used in this cuisine are pepper corn, cinnamon, nutmeg, green and red chillies.

Apart from Chettinad Cuisine in Tamil Nadu, Muslim Cuisine also has a significant influence in the form of Payas(Lamb Trotter Shorba) and Kushka which is a Lamb Biriyani.

Tamil Cuisine follows the philosophy of Ayurveda and believes that the food caters to 6 variety of tastes, namely Bitter, Sweet, Salty, Sour, Astringent and Pungent.

One of the best example is “Chidambaram Gostu”.

Tamil Nadu is also famous for the Special “Kumbakonam” Filter Coffee.

It is also known as meter coffee as it is poured from a small steel glass into a bowl.

“Jigarthanda” is a cold beverage that originated from the city “MADURAI” in Tamil nadu.

The basic ingredients include milk, almond gum, sarsaparilla root syrup, sugar and ice-cream.

In Tamil Nadu Kanchipuram is famous for“Kanchipuram Idly” ad also famous for silk.

It was the place were education was started.

Silk SareeKanchipuram Idly

Thirunelveli is also known as Nellai and historically (during British rule) as Tinnevelly, is a city in the South

Indian state of Tamil Nadu; which is fomous for ‘‘IRUTTU KADAI HALWA’’

Chicken 65 is a spicy, Desi Chinese dish that has deep-fried chicken originating from Chennai, South India, as an entrée, or quick snack.

Chicken 65 was a dish introduced in 1965 at the BuhariHotel restaurant in Chennai by its founder A.M.Buhari.

The Tamizh Brahmins Cuisine is also very popular.

Their cuisine is purely vegetarian and the refrain from using Onion and Garlic in their food.

This cuisine is also less spicy and soothing for the body system.

The typical traditional meal also known as “Saappaadu” is traditionally eaten on a Banana Leaf known as “Vaazhai Ilai”.

IDLY DOSA

Paayasam Pongal

Vadai Sambar

Rasam Murukku

KERALA

Map of Kerala

Kerala is located on the western ghats and coastal line of the Arabian sea.

It is famous for its delectable cuisine.

It is also famous for colorful dance and Ayurvedic influences over food and spa.

Kerala is home for Malayali Christians, nambudri and the moplahs.

Kerala derives its name from two words – “Kera” means Coconut and “Alam” means store house.

Hence the literal translation is “land of coconut”, it is the reason why this nut is so important in their cuisine and culture.

There were princely three states in, namely

Travancore - inhibited by Hindus.

Cochin - by Christians and

Malabar - by Muslims.

These states were ruled by

Maharaja Zamorin

Kathakali is the dance drama from the south Indian state of Kerala.

The elaborately colorful make-up, costumes and facemasks that the traditionally male actor-dancers wear.

Kerala is also known as land of spices .

Kerala has a fertile land and most fruits and vegetables are grown here.

Some of the special ingredients used in this cuisine are.

Chakka(Jack Fruit)

Pazham(Banana)

Cheriya Ulli(Shallots)

Padavalanga(Snake Gourd)

Thengai(Coconut)

Milagu

The northern parts of Kerala specialize in Malabar Cuisine, which is noted for its liberal use of a wide variety of spices.

Ari Patri Steamed Crab with Tomato Rasam

A city of Kerala namely Palakkad is famous for varitiesof kuzhambu such as…

Molagootal

Morukootan

Porichakuzhambu etc….,

Sadhya is a variety of dishes traditionally served on a banana leaf in Kerala, India.Sadhya means banquet in Malayalam. It is a vegetarian feast prepared by both, men and women, especially when needed in large quantities, for weddings and other special events.

• Kozhi Curry

• Puttu

Appam and stew

Meen Porichathu

Idiyappam Erachi Varattiyathu

Malabar Parata Nenthrakai chips

Thalassery Dum Biriyani

Meen Moilee

ChemmeenCurry

Karnataka

MAP OF KARNATAKA

Karnataka is the largest state in South India by area.

It is located in the North Western side of South India.

The capital of karnataka is “Bangalore”.

It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as the State of Mysore, it was renamed Karnataka in 1973.

The Cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines.

Karnataka is a gracious host and offers a spread that appeals to every palate. Karnataka`s cuisine is characterised by distinct textures, flavors and tastes.

Traditional Kannadiga cuisine is typically South Indian with a little bit of sweetness for added measure.

Karnataka was ruled by several kings,They were…,

Rashtrakuta Dynasty

Later Wodeyars of Mysore took over the rule,

Kantirava NarasarajaWodeyar

Tippu Sultan (Tiger of Mysore)

Mysore pak is an Indian sweet prepared from Karnataka,

India. It originated in Mysore.

Mysore is also famous for Mysore Masal Dosa.

Mysore Pak Mysore Masala Dosa

A savoury fritter-type snack from South India. Also

known as Maddur vada, this snack derives its name from the town of Maddur which is in the Mandyadistrict of Karnataka.

Dharwad peda is an Indian sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad in Karnataka.This sweet's history is around 175 years old.

Benne dosa or benne dose is a type of dosa which traces its origin from the city of Davangere in Karnataka. The term "benne dosa" in English language simply corresponds to butter dosa.

Some of the varities of Benne Dosa are..

Benne Khali Dosa

Benne Masala Dosa

Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region.

Typical Dishes of Mangalore

Neer Dosa Mangalore Fish Curry

Mangalore Bonda

Udupi cuisine is a cuisine of South India, Karnataka.

Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits.

Kosambari Bisi Bele Bath Kori Chukka

A typical kannadiga ootta (kannadiga meal) includes the following dishes in the order specified and served on banan leaf Kosambari, pickel, palya, gojju, raitha, dessert, thovve, chitranna, rice and ghee.

Benne Majjige

Halwa

Raitha Hesaru kalu palya

Akki Roti Huli

Appalam

Common food habit of Kannadiga`s are……

Set Dosa Chitranna

Coorg Pandi Curry Ragi Roti

Thatte Idly Obbatu

Ragi Mudde Kodbale

Andhra Pradesh

Andhra Pradesh is composed of most of the eastern half of the Deccan plateau and the plains to the east of the Eastern Ghats.

Andhra Pradesh is divided into three regions. The northern part of the plateau is the Telangana region and the southern part is known as Rayalaseema. These two regions are separated by the River Krishna. The third region is Coastal Andhra.

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Map of Andhra Pradesh

People of Andhra Pradesh basically belong to the Aryan race.

The history of Andhra Pradesh dates back to the time of Ashoka the Great Mauriyan king.

Later on The Kings of VijayaNagara Empire and Kakathiya Dynasty ruled the parts of AndhraPradesh.

Andhra Pradesh is famous for doll making. Dolls are made from wood, mud, dry grass, and lightweight metal alloys.

Tirupathi is famous for redwood carvings.

Kondapalli is famous for mud toys with rich colors.

Kuchipudi is one of the eight major Indian classical dances. It originated in a village named Kuchipudi in the South Indian state of Andhra Pradesh.

Common spices and ingredients used in telugu cuisine are……

Bay Leaf Marathi Moggu Star Anise

Chick Peas Gongura

Byadige chilli

The cuisines of Andhra are the spiciest in all of India. Generous use of Chili and Tamarind make the dishes tangy and hot. The majority of a diverse variety of dishes are vegetable- or lentil-based.

Pesarattu Pulihora

Some of the common dishes of Andhra Pradesh are….

Upittu Chukka KooraPappu

BendekayiFry

Famous pickles of Andhra Pradesh are…

Avakaya Gongura

Adirasam TirupathiLadoo

Guntur in Andhra Pradesh is famous for Ulava Charu(Brown Soup) and Guntur Menashinakayi (red chilli).

Ulava Charu Guntur Chilli

Telangana

Telangana is one of the 29 states in India.

It was formed on 02 June 2014.

The capital of Telangana is Hyderabad.

It was ruled by Kakatiya Dynasty and Nizam of Hyderabad.

Hyderabadi cuisine is also known as Deccani cuisine, is the native cooking style of the Hyderabadi Muslims.

Hyderabad Biriyani Bagara Baingan

Mirchi KaSalan

Bajra Roti Golichina Mamsa

Ooru Kodi Charu

As we have seen in this chapter, South Indian is diverse not only in language, religion, and culture but also in terms of food and ingredients used in different cuisines. India is a country of religions. Each religion has festivities and ceremonies attached to it and all of these are incomplete without food.

Special Thank`s to

Chef Laurance (VELS UNIVERSITY)

Thank you…

Done By…

Balaji.S

Ranjeet Panthi

Arun.S

Ancelin Thomas

Hariharan

Adarsh Kumar

Srinath

Muneendra

Vignesh.S