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| Significance of South Indian Food |
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South Indian Cuisine, also referred to as Dravidian Cuisine, is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu South Indian cuisine is also hotter.
Andhra, Chettinad,Tamil, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking . The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. But 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.
Home made pickles, pappads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region. One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu, Buddhist and Jain communities. People who follow a strict vegetarian diet make up 20�2% of the population in India, while less than 30% are regular meat-eaters. |
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