All the four states of the south, namely Andhra Pradesh, Tamil Nadu, Karnataka and Kerala, have their own specialties. Like Andhra Pradesh is famous for its Hyderabadi Biryani, Mirchi ka Saalan, Romali Roti and Nahari. While Karnataka offers spicy tomato Rasam as a starter and Mysore Pak and Kesari Bhaat as deserts. Similarly Tamil Nadu can boast of its delicious and healthy idlis, coconut chutneys, vadas, upma, pongal and payasam and Kerala commands excellence over its mixed vegetable dish Avial, Kappa which is a desert and steamed rice cake called Puttu.
Andhra Pradesh offers delectable non-vegetarian dishes, which have a touch of the royal Mughlai food. Hyderabadi Biryani is famous all over the world for its richness and taste. Curd is majorly used as an integral part of the meal to subdue the effect of the heaps of spices that go into the food. Andhra Pradesh, being close to the seas, also specialises in mouth-watering sea food like prawns.
In Karnataka, coconut milk is used in cooking in the Mangalorian region while coconut oil is used by inhabitants of the coastal region where more of the non-vegetarian dishes are prepared. Banana leaves are used to serve the food instead of metal plates and people sit on a raised platform or on mats spread on the floor to have their meals. Use of spoons or forks to have food, is not so common here. Rasam is a kind of spicy and tangy soup, which is a very common beverage here.
Tamil Nadu platter is more known for the steamed idlis and fried vadas and dosas with coconut and tomato chutneys, which are now the signature dishes of South India. Coconut, lentils and tamarind is commonly used in dishes prepared here and a little bit of sugar is added even in the soups and meals.
Kerala is a land of spices, as spices from India were traded overseas from this part of the country only. The influence of the voyagers from Greece, Italy, Portuguese, France can be seen its cuisines adn the secular character of its population also lends variation to the eating habits of the state. Christians here mostly prefer pork and sea-food like Fish Molee, Karemeen Pollichathu,etc. while Muslims like red and white meat dishes. Hindus go for vegetarian delicacies like mixed vegetable dish Avial, Pineapple Pachhady, Appam, etc.
After talking about so many variations between the southern states and their palatable preferences, the fact remains that rice is the staple food for all the four states, symbolizing the common thread that joins them together!
