South Indian 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.
The similarities are the presence of rice as a staple food, the use of lentils andspices, the use of dried red chillies and fresh green chillies, coconut and native fruits and vegetables like tamarind, plantain, snake gourd,garlic, ginger, etc. Overall all the four cuisines have much in common and differ mostly in the spiciness of the food.
Kerala, Tamil Nadu and Andhra Pradesh use more rice. Karnataka on the other hand consumes more ragi and jowar. Consumption of rice is more common among certain brahmin communities.
The cuisines are largely different even in the nature of spices used. Coconut usage is more common in Kerala and coastal Karnataka than in other regions. There is a huge difference in the food habits of north and south Karnataka. Food in northern Karnataka is more similar to that of central India rather than south India.
Murukku
2 cups rice
1/4 cup black gram split
1 tea-spoon cumin seeds
1/4 tea-spoon Asafoetida
Salt to taste
1/4 cup white butter
Coconut oil for frying
1. Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.
2. Broil the urad dal to light brown colour, cool and grind into a smooth powder.
3. Sieve both the flours together through a fine sieve.
4. Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.
5. To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.
6. Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
7. Drain and let it cool before serving them. Store in a dry air-tight container.
2 cups rice
1/4 cup black gram split
1 tea-spoon cumin seeds
1/4 tea-spoon Asafoetida
Salt to taste
1/4 cup white butter
Coconut oil for frying
1. Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.
2. Broil the urad dal to light brown colour, cool and grind into a smooth powder.
3. Sieve both the flours together through a fine sieve.
4. Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.
5. To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.
6. Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
7. Drain and let it cool before serving them. Store in a dry air-tight container.
Rava Dosa
2 cups semolina (Sooji, Rava)
1/2 cup rice flour
1/2 cup buttermilk
1/4 tsp asafoetida
Salt to taste
1 inch ginger
4 green chillies
10-12 curry leaves
1/4 cup coconut (scrapped)
12 cashew nuts
2 table-spoons peppercorns
1 tea-spoon cumin seeds
2 table-spoons vegetable fat
refined oil to fry
1. Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
2. Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
3. Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
4. Mix the chopped greens, coconut and cashew into the batter. Stir well.
5. Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
6. Pour a tablespoon oil around and on the dosa.
7. Cook till it is crisp and golden in color. Remove and serve hot.
Chicken Kurma
1 kg chicken
1 cup sliced onions
2 table-spoons poppy seeds
1 table-spoon coriander seeds
1 tea-spoon cumin seeds
1/2 cup scrapped coconut
1/2 cup yogurt
2 cloves garlic
2 tea-spoons ginger paste
3-4 green cardamoms
3 table-spoons oil
Salt to taste
6 red chillies (whole)
1/4 cup fresh cream
1. Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
2. Soak poppy seeds in 1 cup warm water for 10 minutes.
3. Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
4. Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds.
5. Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.
6. Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.
7. Finish with fresh cream.
Bagala Bhaat
2 cups rice (chawal)
1 cup yogurt
1/2 cup milk
1/4 cup fresh cream (malai)
1 cucumber (kheera)
1 carrot (gajar)
1 raw mango (aam)
1/4 cup green grapes (angoor) (seedless)
1 tsp mustard seeds (raai)
1 red chillies whole
4 green chillies
1" ginger (adrak)
1/4 tsp asafoetida (hing)
1 sprig curry leaves (kari patta)
2 tblsp gingelly oil (tel)
salt (namak) to taste
1. Clean, wash and boil rice and slightly overcook it. Drain well and cool. When it reaches room temperature, mix in the milk, asafoetida and salt to taste.
2. Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.
3. Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.
4. Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. Add the ginger and green chillies, stir well and add to the prepared rice.
5. Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.
6. Squeeze out excess water from the cucumber. Garnish the rice with the grated cucumber, carrot and mango and serve.
