Seven Most Popular South Indian Delicacies to Try in 2022

In India, south Indian food is delectably tasty and widely consumed. Everything in this region’s cuisine focuses around rice. Here, coconut and local spices are typically used in the cooking process. You may be acquainted with the South Indian dishes Sambar and rasam since they use tamarind, which is well known for its use in cooking due to its distinctively sour flavour.

South Indian food has an explosion of flavour in every bite. This huge area, which includes South Indian states like Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, and Kerala, offers the majority of the tangy spices used in our favourite meals. In this article we will highlight the most popular and delicious south Indian dishes,

1. Puttu

Its steamed rice cake which is called puttu, it is native to Kerala, Tamil Nadu, or other Southern Indian regions and means “portioned” in Malayalam and Tamil. The obvious cylinder shapes and the added sweet/savory fillings are the key distinctions between those regional varieties. Puttu is a good flavour balancer and is made up of sauces, rich coconut goods, and coarsely ground rice (or red rice flour in Sri Lanka).

2. Appam

This appam is another another South Indian breakfast suggestion for you. This dish was frequently mentioned in the ancient Tamil poem Tamil Perumpanuru, and historians think it originated there as well. Appams are rather common in India today, particularly in Kerala. The featured Image of appams is a blend of fermented rice flour and coconut milk that is formed into thin, crispy pancakes with a distinctive bowl-like shape. Cooks may need to prepare the batter in advance because it needs time to rise. The outcome may be delayed, but it is worthwhile.

3. Pesarattu

A crepe is not a pesarattu or pesara dosa (like Dosa). It is essentially a flatbread made from green gramme seeds that have been soaked in water for at least 4 hours before being coarsely ground into a paste. The batter Is then delicately pan-fried till crispy by locals using additional freshest ingredients. The cooks add some chopped onions or green chilies as toppers to your serving of pesarattu to give it a more appealing appearance and a subtle hint of green.

4. Porotta

Parotta or Porotta was developed by the people of Tamil Nadu, a province in southern India. They originally wanted to make these flaky ribbon pancakes as a cheap starch dish, so they decided to use maida/aata flour (all-purpose/wholemeal wheat flour). The local chefs just combine the flour, oil/ghee, and water (in the right proportions) to prepare the cuisine, and then thoroughly knead the entire dough. The dough needs to be stretchable, soft, and stringy so that it may be formed into a thin layer.

5. Dosa

Masala dosa is a well-known southern Indian dish that is served all over the nation. It is made from a batter of soaked rice and lentils that is baked into a thin pancake and typically filled with potatoes, onions, and mustard seeds. Coconut flakes and coriander leaves are frequently used as the dish’s garnish. Due to the dish’s enormous appeal, there are also a few varieties, including mysore masala dosa, rava masala dosa, onion masala dosa, and paper masala dosa. It is typically eaten as a quick snack or with any meal of the day.

6. Pulihora

In the states of Andhra Pradesh, Tamil Nadu, and Karnataka, you can readily get the popular south Indian cuisine called pulihora. It is made up of rice, ginger, coriander, tamarind, turmeric, curry leaves and green chilies. To intensify the dish’s already complex flavours, additional ingredients such mustard seeds, yellow lentils, and roasted sesame seed powder can be used. It is frequently cooked for festivals and is coloured yellow with turmeric, which is revered in Hinduism and represents celebratory times. The term “puli” in its name, which denotes sourness, accurately describes the dish’s tart flavour.

7. Upma

A filling Indian dish called upma is created with dried semolina or rice flour and then boiled into a thick porridge. It is typically eaten hot for breakfast, but because it has a somewhat bland flavour, various nuts, beans, and spices like turmeric and chilies are frequently added to enhance the flavour.