What to Eat in South India

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South India’s diverse cuisine is a big part of what makes it a great place to visit. The cuisine of South India is influenced by five southern states: Kerala, Telangana, Tamil Nadu, Andhra Pradesh, and Karnataka, making it a vegetarian paradise.

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Never, ever compare this fantastic dish to any average fish curry. With origins in the days of Portuguese in India, this is a significant lunch dish in Kerala.

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Puttu with Kadala Curry is a popular breakfast meal in Kerala. Puttu is made of rice and is cylindrical.

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The best way to describe this zesty delicacy directly from Kerala’s cuisine is by the signature dish of Kerala.

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Rice, lentils, chiles, and coconut are staples in South Indian cuisine, are as diverse as the nation itself. In South India, tamarind is widely used in the form of sambar powder and dried curry leaves. Espresso is also a must-have for every southern meal.

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This simple Keralite meal is well-known in many parts of South India, especially in Kerala. Puttu consists of ground rice and coconut, along with spices specific to each location.

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With a variety of main meals on the table, a dessert should be designed in such a way that it always satisfies the palate of a connoisseur.

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Hyderabadi Biryani, one of India’s hidden gems of traditional South Indian dishes, has gained international acclaim.

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There is no doubting that South Indian cuisine is a feast for the senses. The perfume of crisp Vadas, the sound of mustard seeds sputtering, the taste of piping-hot sambar cooked with fresh tamarind, and the touch of feather-light, delicious idlis will enchant you.

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This breakfast/snack food from Tamil Nadu is described as crisp on the outside and fleecy on the inside.

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Pulihora is also known as tamarind rice, Puliyodarai, Puliyogare, Pulinchoru, and Kokum rice.

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Masala Dosa is created using fermented rice and black gram batter.

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