South Indian Food - Various Cooking styles and Delectable Dishes Made sense of

South Indian cooking is one of the most famous local foods of India. It is principally a mix of the food of the five provinces of Andhra Pradesh, Karnataka, Telangana, Tamil Nadu and Kerala, and the association regions of Pondicherry, Lakshadweep and Andaman and Nicobar Islands. The cooking styles all utilization flavors novel to the locale and the foods significantly contrast in the degree of heat.

South Indian food is known for the utilization of liberal coconut in their curries. Other essential and normal fixings incorporate curry leaves, mustard oil, red chillies and oil and so forth. Here we have attempted to demystify and make sense of the various cooking styles of South India. See!

South Indian Cuisines

Telugu Food

Telugu and Andhra food is the spiciest among all cooking styles. They use tamarind and bean stew liberally, thus, making the food truly hot and tart. They significantly use lentils and coconuts in their recipe. Be that as it may, even here, Hyderabad is an exemption which is known for its exceptionally scrumptious Hyderabadi Biryani. Other well known things incorporate pesarattu (mung bean flapjack), pulihaara (tamarind and lemon rice), thotakura (amaranth-pigeon pea stew) pappu, dosakaya (yellow cucumber - pigeon pea stew), sakinalu, rawa laddu and so forth.

Karnataka Food

Karnataka has a different cooking however the food in everything is viewed as the mildest with regards to hotness. They use bean stew, jaggery and palm sugar liberally. Here the food has a few subcategories-
North Karnataka Food is for the most part ready with rice and millet. They likewise utilize a ton of flavors and take different chutneys and pickles with their food.
Waterfront Karnataka Cooking is most fish based. Chicken, Fish and Meat is basically ready in coconut oil and coconut curry and are presented with rice which is the staple food.
Coorgi Food is again exceptionally unmistakable. Pork is their #1 and most regularly utilized meat. They likewise utilize a great deal of kokum in their food arrangements.
South Karnataka Cooking is otherwise called the Old Mysore Food where the steady food is rice and millets. The curries are thick and prepared and are presented with steamed rice. Mysore Pak is a well known specialty of the spot.