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Thengai sadam is a traditional rice dish originating from the southern parts of the country. The base of the dish consists of rice and grated coconut, and it's then seasoned with a variety of ingredients such as cumin, mustard seeds, hot peppers, ginger, asafoetida, curry leaves, salt, oil, and cashews.
Once stir-fried and cooked until done, thengai sadam is typically served with flatbreads or curries on the side.
Nadan meen curry is a traditional fish curry typical of the Kerala region in India, "nadan" translating to rustic or traditional, and "meen" meaning fish in Malayalam, the local language. This curry is recognized for its robust flavors, attributed to the luscious combination of coconut milk and a variety of spices like fenugreek seeds, mustard seeds, and curry leaves, coupled with the tangy presence of tamarind or kokum.
The fish, usually a type that's local and fresh, is simmered gently in this rich, aromatic gravy until it's cooked to perfection. Often, slices of green mango are added for an extra layer of tartness, complementing the spicy, creamy nature of the curry.
OTHER VARIATIONS OF Curry
MAIN INGREDIENTS
Rava idli is a popular steamed semolina cake invented during World War II by the popular restaurant chain Mavalli Tiffin Rooms (MTR) in Bangalore, India. During the war, there was a shortage of rice, the main ingredient in traditional idli, so MTR decided to use semolina (rava) instead of rice to make idlis.
The batter for rava idli is typically made by mixing semolina, curd (dahi), and a leavening agent, which is why idli is light and fluffy. The batter is then allowed to rest for a few minutes before steaming. Apart from the semolina and curd, the batter usually includes ingredients like finely chopped coriander, cashews, mustard seeds, curry leaves, and ginger, which are added for additional flavor.
MAIN INGREDIENTS
Upma is a wholesome Indian dish made with dry semolina, cooked into a thick porridge. Traditionally served hot for breakfast, its taste is slightly bland, so various nuts, beans, and spices such as turmeric and chiles are commonly added to the dish in order to improve its flavors.
Upma originated in South India, but gained popularity over the years, and is now commonly found throughout the country. It is said that no upma is the same, since every South Indian cook will make it differently, and there are numerous variations of the dish, such as upmas prepared with grated coconut instead of onions, or upmas with corn and milk.
MOST ICONIC Upma
MAIN INGREDIENTS
The ultimate Indian comfort food known as curd rice is one of the favorite dishes of many south Indians. It is especially popular in the states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu. This vegetarian meal consists of rice and dahi that is flavored with green chile peppers, minced ginger, curry leaves and mustard seeds, but it can also be enriched by adding carrots, calabash, and cucumbers, or even nuts, grapes, and pineapple pieces.
In South Indian cuisine, curd rice is commonly served at the end of a meal in order to balance the spicy flavors of other foods and to aid with digestion. It is usually accompanied by roasted carrots and pickled mango or lime.
Bisi bele bath, translated to hot lentil rice, is an aromatic and spicy dish originating from the Indian state of Karnataka. Moist rice and lentils are combined with ghee butter, tamarind, curry leaves, nutmeg, and vegetables such as carrots, beans, onions, and green peas.
According to K. T. Achaya, a food historian, bisi bele bath is a modern variation of an old dish from the 10th century called kattogara, consisting of rice, ghee, salt, and garlic. However, others disagree and claim that the dish was invented in Mysore Palace, near Bangalore, when it was a typical lunch meal that was additionally flavored with cashews, dried coconut, mustard seeds, and cinnamon.
MOST ICONIC Bisi bele bath
Thalassery biryani is a type of biryani that hails from the town of Thalassery in the Indian state of Kerala, located on the Malabar coast. It uses a specific short-grain and aromatic rice called kaima rather than the long-grain basmati rice commonly used in many biryani dishes.
This rice is native to the region and contributes a unique flavor and aroma to the dish. Unlike the traditional "dum" cooking method, where partially cooked rice and meat are layered and cooked together, in Thalassery biryani, the rice and meat are cooked separately before being layered and baked together.
OTHER VARIATIONS OF Biryani
MOST ICONIC Thalassery biryani
MAIN INGREDIENTS
These flower-shaped cookies are prepared with a thin batter which consists of rice flour, eggs, and coconut milk. They are made with specialized achu molds which are heated, then dipped and coated in batter, before the cookies are deep-fried until golden and crispy.
Achappam cookies originate from Kerala, where they are usually associated with Christian communities, but similar sweets are found in other Asian countries. It is believed that all of them were modeled on traditional Dutch cookies known as rosette or struva.
This South Indian dish is a lentil stew made by simmering split lentils with a variety of spices, which are then mashed and cooked either with vegetables (such as bottle gourd) or with chunks of meat (most commonly lamb, mutton or chicken) in an aromatic broth.
Typical ingredients used in the preparation of this dish include onions, garlic and ginger paste, tomatoes, green chilis, and spices such as coriander, cumin, turmeric, cardamom, red chili powder, curry leaves, and cloves. Dalcha is typically enhanced with tangy tamarind and spices such as cumin seeds, mustard seeds, garam masala powder, garlic, and red chilis, and it is usually eaten piping hot either as a main course or a side, accompanied by Indian bread.
MAIN INGREDIENTS
This Indian crêpe is made with a very thin batter of rice flour, water, and salt. Unlike other Indian dosas which call for much thicker, and fermented batter, this version uses an unfermented and runny batter which is spread and cooked on a hot greased griddle, yielding soft and lacy pancakes.
The batter can alternatively be enhanced with freshly grated coconut or coconut milk. Neer dosa derives its name from the words neer, meaning water in Tulu, and dosa, referring to a traditional Indian thin pancake. These thin pancakes are a quintessential part of the Tulu Nadu region breakfasts, and they are usually served with chutneys, curries, and vegetable sagu dishes.
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