South Indian Healthy Vegetarian Recipes
Some of the most interesting vegetarian cooking originates in southern India, including the states of Kerala, Tamil Nadu, Karnataka, and Andhra Pradesh, which have a long tradition of strict vegetarianism and deep adherence to tradition.
South Indian Food is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves particularly coconut oil and the ubiquity of sambar and rasam (also called saaru) at meals. In south India both tomatoes and tamarind are used in cooking vegetable dishes. Another specialty in South Indian Dishes is the use of Rampe (pandanus) leaves. These are not eaten but added while cooking to get a wonderful aroma and flavor. Not all but some of the South Indian Food varieties are spicy. Particularly those Vegetarian Varieties that belong to Andhra Pradesh are surely spicy.
South Indian cooking is even more vegetarian-friendly than north Indian cooking.
The dosa, idli, vada, bonda, and bajji are typical South Indian snacks.
South Indian cooking is not limited to the above snacks, which are very popular. Andhra, Chettinad, Hyderabadi Nawabi, 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 Tamilnadu. Tamilnadu Brahmins add ghee to their cooking. Karnataka cooking will have more of moong dal and related items.
Sweet Varieties of South Indian Cooking are also extremely sweet and tasty. Some of the savories of south Indian cooking may be very salty too for westners.
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