South Indian cuisine includes the cuisines found in the
five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu
and Telangana.
Similarities and
differences among cuisines
The similarities among the five states' cuisines include
the presence of rice as a staple food, the use of lentils and spices, dried red
chilies and fresh green chilies, coconut, and native fruits and vegetables
including tamarind, plantain, snake gourd, garlic, and ginger. The four
cuisines have much in common and differ primarily in the spiciness of the food.
Kerala, Tamil Nadu, south and coastal Karnataka and most
parts of Andhra Pradesh use more rice. North Karnataka, on the other hand,
consumes more ragi and jowar, while the Telangana state uses more jowar and
bajra. Consumption of rice is more common among certain Brahmin communities.
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