SOUTH INDIAN FOOD
The Malabar Coast in the South India is famous for its spices of pungent aromas that luredmany foreign invaders like the Dutch, the French and the English. Cardamom, pepper,cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance inthe South. The availability of coconut, fish and root tubers have influenced the culinarycreations of the South. Rice is the staple food for the people of South India instead of wheat,which is more popular in northern states.The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mindthe tastes of Idlis, dosas, Sambhar and Vada. However, there are more than these that cantreat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have agenerous use of spices and coconuts. The final tempering with oil, mustard seeds, curryleaves, red chillies and urad dhal is almost the same for most of the dishes. In Kerala, thestaple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure theyhave at least a few bags of these items in their carry home luggage!The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness andhotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads anddry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region.
RAVAI UPPAMMA (SEMOLINA UPAMA)
SUBMITTED BY MALINIINGREDIENTS
2 Katories / cups of Rava or Sooji (cream of wheat)1 Katori of mixed vegetables such as Carrots, Green peas, Cauliflower etc finely cut and boiledtill tender1 medium size onion2 green chilies or as per taste1 tablespoon of chopped curry leaves1 tablespoon ginger finely cut1 teaspoon mustard seed1 teaspoon black gram Dal (washed) or Dhuli Urad2 tablespoon of oilSalt to taste