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SOUTH INDIAN FOOD The Malabar Coast in the South India is famous for its spices of pungent aromas that lured many foreign invaders like the Dutch, the French and the English. Cardamom, pepper, cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance in the South. The availability of coconut, fish and root tubers have influenced the culinary creations of the South. Rice is the staple food for the people of South India instead of wheat, which is more popular in northern states. The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. However, there are more than these that can treat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes. In Kerala, the staple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure they have at least a few bags of these items in their carry home luggage! The Andhra cuisine has a great Mughal impact. Their food is known for i ts spiciness and hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads and dry chutney powders powders to be used with dosa or idli or rice are the famous culinary traditions traditions of this region.
RAVAI UPPAMMA (SEMOLINA UPAMA) SUBMITTED BY MALINI
INGREDIENTS
2 Katories / cups of Rava or Sooji (cream of wheat) 1 Katori of mixed vegetables such as Carrots, Green peas, Cauliflower etc finely cut and boiled till tender 1 medium size onion 2 green chilies or as per taste 1 tablespoon of chopped curry leaves 1 tablespoon ginger finely cut 1 teaspoon mustard seed 1 teaspoon black gram Dal (washed) or Dhuli Urad 2 tablespoon of oil Salt to taste Optional Garnish:
