[I:http://www.naturmeds.info/wp-content/uploads/2010/08/RajivRanjan1.jpg]Majority of of South India is coastal with hot and sultry weather. This area receives heaps of rainfall and therefore there is no shortage of fruits and vegetables.Food in Andhra Pradesh is thought to be the spiciest in South India or for that matter the whole of India. The place, especially the capital City Hyderabad has had as big influence of the Mughals. Surely, the Kabas and Biriyanis from this part of India is particularly tasty and without doubt not to be missed. The papads and curry powders from the southern parts of Andhra and Tamil Nadu are part of the southern culinary tradition. Food in Tamil Nadu, brings to mind idlis, dosas, sambhar and vada. Beside these immensely popular classics, there are more tasty fares. In south India there are huge numbers of vegetarian dishes. The food in this region use generous amount of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, dried red chilies and urad dal is similar for most of the dishes.
Kerala is well-known for its sea food with plenty of kinds of recipes made using crabs, prawns, lobsters, oysters and dozens of varieties of fishes. The fish curry from this place is known to be one of the best in India.
Food Style: South Indian dishes are hotter and spicier than other parts of India. Rice is consumed a lot here and most of the popular main course dishes are based on rice. Rice is commonly eaten by mixing them with soups like rasam and sambhar.Filter coffee is very popular in South India.
Staple foods: No South Indian meal is complete without including some form or other – either boiled rice or in the form of pancakes like idlis and dosas (steamed cakes prepared from rice batter), Dosas or Uttapams (pancakes prepared from a batter of rice and lentil flour). Daals (lentils) are too a part of the majority of meals.
Cooking oils generally used: Coconut oil is mostly used for frying and cooking. Vegetable oils like sunflower and canola are also used and ghee is poured over rice to impart that special taste and aroma.
Important spices and ingredients: Curry leaves, mustard, Asafetida, pepper and peppercorns, tamarind, chillies and fenugreek seeds. Popular dishes: Idlis, Dosas, Vadas, Sambaar, Uttapams, Rasam, Payasam.
For further information on Indian food and other international recipes please go to the food community at Indian Food. Those interested in South Indian recipes can take a look at South Indian Food