Traditional South Indian

Traditional South Indian cuisine is diverse and flavorful, using rice, lentils, spices, and herbs. It is one of the major regional cuisines of India, with distinct styles and flavours based on the states of Andhra Pradesh, Telangana, Karnataka, Kerala, and Tamil Nadu.

Some of the key features of traditional South Indian cuisine include the use of rice and lentils in many dishes, as well as the use of coconut, tamarind, and a variety of spices and herbs such as curry leaves, mustard seeds, and cumin. Vegetarianism is also common in South Indian cuisine, and there are many delicious vegetarian dishes such as dosas, idlis, vadas, sambar, rasam, and various types of vegetable curries.

South Indian cuisine is also known for its various chutneys and pickles, often served as accompaniments to main dishes. Coconut milk and coconut oil are also widely used in South Indian cooking, giving many words a rich flavour.

Some of the most famous South Indian dishes include dosas (thin, crispy pancakes made from fermented rice and lentil batter), idlis (soft, fluffy steamed rice cakes), sambar (a spicy lentil and vegetable soup), and rasam (a tangy, spicy soup made with tamarind and tomatoes). These dishes make South Indian cuisine a rich and flavorful culinary tradition.