South Indian Recipes

South Indian Recipes


South Indian Recipes are incredibly popular all over the world. South Indian food is very spicy and is a brilliant blend of flavors and colors and seasoning. It has nutritional balance, as well as fragrance and taste and visual appeal. Try our delectable South Indian recipes.

Kerala, Tamil Nadu and Andhra Pradesh use more rice. Karnataka on the other hand consumes more ragi and jowar. Consumption of rice is more common among certain brahmin communities.
Andhra Food:

Described as the spiciest of these four states' cuisines, there is a generous use of chilli powder, oil and tamarind. The cuisine has a great variety of dishes, with the majority being vegetable or lentil based.

Hyderabad, the capital of Andhra Pradesh, has its own characteristic cuisine considerably different from other Andhra cuisines. The Nizams patronised the Hyderabadi cuisine, which is very much like the Nawabs of the Avadh with Lucknowi cuisine. The only difference is that the Nizams of Hyderabad liked their food to be spicier, resulting in the Hyderabadi cuisine which included the Kacche Gosht ki Biryani and the Dum ka Murgh and Baghare Baingan and Achaari Subzi during the reign of the Nizams.

Karnataka Food:

Karnataka cuisine is very diverse. Described as the mildest in terms of spice content of these four states' cuisines, there is a generous use of Jaggery, palm sugar and little use of chilli powder. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Udupi cuisine forms an integral part of Karnataka cuisine.

Kerala Food:

Kerala cuisine is quite diverse. The diversity is best classified on the basis of the various communities. Most of the food is vegetarian but with the higher Christian and Muslim population than other states, non-vegetarian dishes are also common. The Hindus, especially the Namboodris and Nairs have a predominantly vegetarian cuisine, whilst the Christian and the Muslim communities have a largely non-vegetarian cuisine. The Syrian Christian dishes and Malabari Muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or oil extracted from the nut. Seafood is also very popular in the coastal regions and eaten almost every day.

Tamil Food:

A typical Tamil meal consists of many spicy and non-spicy dishes.Except Brahmins and a couple of non-brahmin castes Tamils eat more non-vegetarian. Many of these dishes are typically mixed and eaten with steamed rice, which is the staple food of the region.

Some of the chief varieties of spices produced in South India include cardamom and pepper, cinnamon and cloves and nutmeg.

The south India is equally famous for the availability of coconut, a wide variety of fishes and root tubers. The south Indian food is mainly rice, which the south Indian people love to have with a combination of Sambhar or curry.
More recipes added.
You will love making and serving your loved ones, family friends.
Add to list
Free
77
3.9
User ratings
197
Installs
10,000+
Concerns
1
File size
2434 kb
Screenshots
Screenshot of South Indian Recipes Screenshot of South Indian Recipes Screenshot of South Indian Recipes Screenshot of South Indian Recipes

About South Indian Recipes
South Indian Recipes are incredibly popular all over the world. South Indian food is very spicy and is a brilliant blend of flavors and colors and seasoning. It has nutritional balance, as well as fragrance and taste and visual appeal. Try our delectable South Indian recipes.

Kerala, Tamil Nadu and Andhra Pradesh use more rice. Karnataka on the other hand consumes more ragi and jowar. Consumption of rice is more common among certain brahmin communities.
Andhra Food:

Described as the spiciest of these four states' cuisines, there is a generous use of chilli powder, oil and tamarind. The cuisine has a great variety of dishes, with the majority being vegetable or lentil based.

Hyderabad, the capital of Andhra Pradesh, has its own characteristic cuisine considerably different from other Andhra cuisines. The Nizams patronised the Hyderabadi cuisine, which is very much like the Nawabs of the Avadh with Lucknowi cuisine. The only difference is that the Nizams of Hyderabad liked their food to be spicier, resulting in the Hyderabadi cuisine which included the Kacche Gosht ki Biryani and the Dum ka Murgh and Baghare Baingan and Achaari Subzi during the reign of the Nizams.

Karnataka Food:

Karnataka cuisine is very diverse. Described as the mildest in terms of spice content of these four states' cuisines, there is a generous use of Jaggery, palm sugar and little use of chilli powder. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Udupi cuisine forms an integral part of Karnataka cuisine.

Kerala Food:

Kerala cuisine is quite diverse. The diversity is best classified on the basis of the various communities. Most of the food is vegetarian but with the higher Christian and Muslim population than other states, non-vegetarian dishes are also common. The Hindus, especially the Namboodris and Nairs have a predominantly vegetarian cuisine, whilst the Christian and the Muslim communities have a largely non-vegetarian cuisine. The Syrian Christian dishes and Malabari Muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or oil extracted from the nut. Seafood is also very popular in the coastal regions and eaten almost every day.

Tamil Food:

A typical Tamil meal consists of many spicy and non-spicy dishes.Except Brahmins and a couple of non-brahmin castes Tamils eat more non-vegetarian. Many of these dishes are typically mixed and eaten with steamed rice, which is the staple food of the region.

Some of the chief varieties of spices produced in South India include cardamom and pepper, cinnamon and cloves and nutmeg.

The south India is equally famous for the availability of coconut, a wide variety of fishes and root tubers. The south Indian food is mainly rice, which the south Indian people love to have with a combination of Sambhar or curry.
More recipes added.
You will love making and serving your loved ones, family friends.
User reviews of South Indian Recipes
Write the first review for this app!
Android Market Comments
A Google User
5 days ago
Don't know if it is a good app or not Bad font and unclear before opening a recipe..please correct it .so I will be unistalling it now.
A Google User
Jul 23, 2014
App is very good. Loved it. But font issues I suggest everyone to download and try the recipes. But font is half visible for LG g2 model. Its not legible. Please check and correct it.
A Google User
Jul 10, 2014
Super....
A Google User
May 30, 2014
Superb app
A Google User
May 24, 2014
Too many ads .... Text did not look right on nexus 5 Needs to be upgraded