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SOUTH INDIANFAVORITE

The smell of crisp vadas, the sound of spluttering mustard seeds, the taste of piping-hot sambar made with fresh tamarind, and the touch of feather-light, soft idlis - there's no doubt that South Indian food is a treat to the senses. Dosa and chutney are just a brief trailer to a colourful, rich and absolutely fascinating culinary journey that is South India.

A popular South Indian dish, dosa is a delicious comfort food that you can eat in any given course of food. It is light on the stomach, easy and quick to cook. Though its origin lies in Udupi, Karnataka, it is loved and savored all over the country and across the world as well. Dosa has had many variations over time but the most popular remains the plain dosa and masala dosa. You can have dosa for breakfast, brunch, lunch or even dinner since it is easily digestible, low on calories and extremely appetizing!

Coconut ChutneyThe lip-smacking delicious chutney is a mainstay in every South Indian spread. It goes particularly well with Idli, Dosa and Vada. Made with the goodness of grated coconut, tamarind pulp, milk and coconut oil, this chutney is a treat.

HEALTH TO HAPPINESS

South indian thali | veg south indian lunch an indian style of lunch or dinner meal, served with a selection of recipes or dishes arranged in plate or thali. in other words, it is a combination of different tastes and flavours organised and served in a single platter.

the thali platter would have combination of sweet, salt, bitter, sour and spicy mixed with rice or chapathi as main dish. all the recipes or dishes served in the the thali makes a perfect balance and serves all the nutrients required for a proper diet. however each state of india has its own variation and in this post lets learn south indian thali recipe.

while there isn't any hard and fast rule to organise the south indian lunch menu. but it is recommended to have the combination of rasam, sambar, sabzi or palya, dessert and a salad. the thali can also be extended further by adding snacks like medu vada, mirchi bajji or even vegetable bonda or some deep fried poori. on the contrary, the thali menu can be reduced to have either rasam or just sambar and one poriyal or thoran.

The Cuisine of North Indian

North Indian curries usually have thick, moderately spicy and creamy gravies. The use of dried fruits and nuts is fairly common even in everyday foods. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yogurt play an important role in the cooking of both savory and sweet dishes. Thanks to the fact that such a rich variety of fruit and vegetable is available at all times of the year, the region produces a dazzling array of vegetarian dishes.

Indian bread is preferred over rice if the rich variety is anything to go by. This region is home to the tandoori roti and naans (bread made in a clay tandoor oven), stuffed parathas (flaky Indian bread with different kinds of vegetarian and non-vegetarian fillings) and kulchas (bread made from the fermented dough). Rice is also popular and made into elaborate biryanis and pulaos (pilafs).