JAWAHAR HIGHER

SECONDARY SCHOOL
[CBSE], BLOCK-17,
NEYVELI
ENGLISH PROJECT

TRADITIONAL SOUTH

INDIAN CUISINE
BY:

1. B.SREE SUNAYANA

2. ANJUTHA.S

3. ANUMOHANA.S

4. ARADHNA.G.K
JAWAHAR HIGHER SECONDARY SCHOOL,NEYVELI

BONAFIDE CERTIFICATE

NAME:

CLASS:

SUBJECT:

REGISTER NUMBER :

This is to certify that the above mentioned student of

class XII, Jawahar Higher Secondary School,Neyveli

has completed the project in the subject English during

the academic year 2022-2023 towards the partial

fulfilment of credit for the english project work held on

____________________

INTERNALEXAMINER EXTERNAL EXAMINER

 OBJECTIVE

The objective of this project is to

learn and present about the

Dravidian culture to future

generations.
 INDEX
S.NO CONTENT PAGE No.

1. INTRODUCTION 6

2. CUISINE OF KARNATAKA 7

3. CUISINE OF ANDHRA 9

PRADESH

4. CUISINE OF TELANGANA 11

5. CUISINE OF KERALA 13

6. CUISINE OF TAMIL NADU 15

7. CONCLUSION 17

8. BIBILIOGRAPHY 18
 TRADITIONAL FOODS OF SOUTH INDIA

Apart from tingling our taste buds, South Indian cuisine

for a long time, have ruled our palates and cuisine,
given their simple yet exotic taste and of course health
benefits.
We all know that nothing beats waking up to the aroma
of crackling curry leaves and the sound of sputtering
mustard seeds.
Almost all the South Indian dishes are prepared with
rice as the base ingredient.
South Indian food is the staple food of 5 states in India
which are Kerala, Karnataka, Tamil Nadu, Andhra
Pradesh and Telangana.
South Indian cuisine is not only tasty but healthy too.
Few traditional South Indian foods are stated below.
1. KARNATAKA :
A. BISI BELE BATH

Bisi bele bath is a flavoursome, spicy and slightly tangy

meal with more than 30 ingredients. It is a traditional
dish from Karnataka. The term bisi bele bath translates
to “Hot lentil rice dish”.It is said to have originated
from mysore palace and it took 100 years for the dish
to come out and 200 years to spread across the state.
It is a regular food made in a lot of households in
karnataka. It is nutritious and healthy dish and ideal for
diabetic patients.
B. HALBAI :

A festive sweet dish made traditionally in many

households in karnataka. It is a desert cake made of idli
rice. They taste like halwa but are served in shape of
burfis and are very tooth friendly.
2. ANDHRA PRADESH :
A. ULAVA CHARU :

“Ulava” means horse gram and “charu” means soup. It

is south indian soup dish from andhra and majorly
popular and classic dish in Guntur and Krishna districts.
This ulava was anciently fed to horses, cattles and
hence the name.This dish is said to prepared first by
the agricultural families. This dish had gained wide
popularity due to its health benefit. It is a protein-rich,
low fat food that contains a high amount of dietary
fibres and is known to lower cholesterol and reduce
obesity. Interestingly this dish has crossed international
borders and has many fans including the former US
president Bill Clinton.
B. GUTTI VANKAYA KURA :

Gutti Vankaya literally means whole brinjal. It is a

special curry from Andhra (especially the Rayalaseema
region) where these small sized brinjals are stuffed
with a tasty spice powder and cooked in a whole lot of
spices.The origin of this curry can be seen in literatures
dating back to 13 hundred A.D.
3. TELANGANA
A. HYDERABADI BIRYANI

The word ''Biryan" means to fry before cooking in Persian.

The origin is uncertain but few sources tell us that when
Hyderabad was conquered by the Mughals in the 1630s,
and ruled by its Nizams. Mughlai culinary traditions
joined with local traditions to create Hyderabadi
cuisine.Local folklore attributes the creation of
Hyderabadi biryani to the chef of the first Nizam, Nizam-
ul-Mulk, Asaf Jah I, in the mid-18th century.Some sources
mention that it was made for the military from the time of
Emperor Babur. Biryani has been a part of Hyderabadi
cuisine tradition for nearly 400 years. It is more or less
like pulao but with meat and traditional spices.
B. QUBANI KA MEETHA :

Qubani ka meetha is an South Indian dessert made from

dried apricots[in urdu Qubani]. It is a part of Hyderabadi
cuisine and is a common feature at Hyderabadi
weddings.It is believed that Apricot entered our country
when Alexander the Great wanted to import them to
Europe. The Chinese fruit was imported into Central Asia
through India, which is the only reason we are acquainted
with it.Qubani ka Meetha was a royal dessert in India for
years because it wasn’t a native fruit, then. Only the
royals were rich enough to import the fruit to make a
dessert out of it. Apricots are extremely good for digestion
because of their alkaline and fiber content. So, after eating
ungodly amount of delicious food, Qubani does your
stomach a lot of good.
4.KERALA
A. PUTTU

Puttu served with kadala curry is one of the most

popular combination from kerala .Puttu is basically
made of steamed cylinders of ground rice layered with
coconut shavings , sometimes with a sweet or savoury
filling on the inside.The combination of soft puttu with
kadala curry ( black chickpeas curry ) is awesome and
you should taste it you know what I mean .
Traditionally puttu was made in bamboo logs and this
gave the puttu a lovely aroma . Puttu means
“PORTIONED” in Tamil and malayalam.
B.MALABAR BIRIYANI

Malabar biriyani is rich with a liberal use of ghee and

aromatic with a medley of species like cinnamon ,
cloves,cardamom and nutmrg to name a few .
Surprisingly, this biriyani is not mouth-numbing “hot”
but spicy in a good way. It does not include red
chillies,either whole or in powder form. This deviation
from a “typical” Indian receipe is what sets the Malabar
biriyani apart from the others.
5.TAMILNADU

A.MANAPPARAI MURUKKU

“Manapparai Murukku” is household name in

Tamilnadu and is so famous traditionally . Though
there are plenty of Murukku varieties in India
Manapparai Murukku stands tall as a king when it
comes to taste . The delicious taste of manapparai
murukku is because of the double fry technique that
they use and the use of rice flour without any mix . it
just melts in the mouth and every bite is a treat .
B.VEN PONGAL
It is an authentic breakfast item of Tamilnadu. It is
made of boiled rice and yellow dal and tempered with
pepper,cumin seeds, and ghee . The word “Venn”
means “white” in Tamil and “pongal” is a popular lentil
rice dish.Ven Pongal is one of the foods made during
the 4 day long pongal.It is usually served with coconut
chutney.This super delicious dish is offered to the
Gods-deites as naivedyam not only in South Indian
homes but also in temples during regular pooja,
auspicious days and festivals.
 CONCLUSION
From the above project we have achieved our
objective of learning about Dravidian culture
and their traditional south Indian cuisine. South
India is diverse not in language religion and
culture but also in terms of food and different
ingredients used in different cuisine. India is a
country of various religions. Each religion has
festivities and ceremonies attached to it and all
of these are incomplete without food.
 BIBILIOGRAPHY
1. https://www.holidify.com/pages/food-of-andhra-
pradesh-1644.html
2. https://www.holidify.com/pages/food-of-telangana-
1654.html
3. https://www.kaamik.com/post/food-and-culture-of-
karnataka
4. https://www.onmanorama.com/food/features/2022/0
6/16/manapparai-tamil-nadus-murukku-village.html
5. https://www.indianhealthyrecipes.com/pongal-
recipe-venn-pongal/
6. https://www.thenewsminute.com/article/lentil-soup-
telugu-soul-ulavacharu-must-try-andhra-76359
7. https://chaibisket.com/qubani-ka-history/