Rice is the stable cuisine for the people of South India. Utilization of wheat is fewer contrast to North India. Mostly the vegetarian and non-vegetarian foods of this area have a kind used of coconuts, pepper, mustard seed and other spice. Usually South Indian foods are peppery. It has luminous merge of tastes, dazzling colors, odor, and flavor. So, south Indian foods are usually tasty, spicy and colorful. Furthermore south Indian food is recognized for its medical worth.
Karnataka, Andhra Pradesh, Tamil Nadu and Kerala are the four states that comprise South India. South India is heat and cool. South Indians are normally vegetarian. Andhra food from Andhra Pradesh is also peppery. They used more chilli and pepper. Chettinad food from Tamil Nadu is wealthy and palatable flavor. Coconut, banana are major elements of Kerala food.
South Indian cuisine is served in banana leaf. It does consider that banana leaves contain medical value and consumption on it improve the physical condition. With the rice centered and the other foods decorated the banana leaf. After completing lunch or breakfast, folding the banana leaf towards the front is measured as excellent custom.
South Indian foods include Curry leaves, mustard, Asafetida, peppercorn, tamarind, pepper and fenugreek seeds are the main components and these contain medicinal values. Tamil Nadu is one of the significant states of South India. Apart from its rich cultural past it remind us that unique taste of delicious foods such as Idli, Uttappam, Dosa, Rassam, Sambhar which are so well-liked here and also during the world.
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