South Indian cuisine includes thecuisines of the fivesouthern states of India—Andhra Pradesh,Karnataka,Kerala,Telangana,Tamil Nadu, and the union territory ofLakshadweep. Sub-cuisines within these includeUdupi,Chettinad,Hyderabadi,Thalassery,Saraswat, andMangalorean Catholic. South Indian cuisine shares similarities with the cuisines ofSri Lanka and theMaldives due to a similar geographic location and culture.
According to culinary historiansK. T. Achaya and Ammini Ramachandran, the ancientSangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes in the Sangam era, whether a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels. It describes cuisine of various landscapes and people who reside there, how they prepared food and what they served their guests.[1][2] Poet Avvaiyar for example describes her hearty summer lunch as "steamed rice, smoked and mashed aubergine and tangy frothy buttermilk", while poet Mudathama Kanniyar describes "Skewered goat meat, crispy fried vegetables, rice and over 16 varieties of dishes" as part of the royal lunch he was treated to in the palace of theChola king.[3] Sangam literature offers references to food eaten on several different types ofleaf platters andthalis with multiple bowls. Sangam period archeological sites likeTirunelveli has uncovered notable householdbronzeware utensils including "ornamental vase stands, bowls, jars and cups of different patterns with ornamental bowl lids" which were likely used for thali presentation as described in Sangam texts.[4][5]
Several notableIndian cookbooks were written in southern India in the medieval period. These includeLokopakara (1025 CE),Manasollasa (1130 CE),Soopa Shastra (1508 CE),Bhojana Kutuhala (1675 CE), andSivatattva Ratnakara (1699 CE). These cookbooks contains both vegetarian and non-vegetarian cuisines, with exception ofSoopa Shastra which is a Jain vegetarian cookbook.[2]
Indian Ocean trade played an important role in the spread of Indian spices to the western world during the classical era.Black pepper is native to theMalabar Coast of India, while theMalabar pepper is extensively cultivated there. During the classical era, spices including black pepper,cinnamon, andcardamom, and fragrant woods likesandalwood andagarwood, were part of theIndo-Roman trade network from the ancient port ofMuziris in thesouthwestern coast of India.[6][7] During theMiddle Ages prior to theAge of Discovery, which began at the end of the 15th century CE, the kingdom ofCalicut (modern Kozhikode) onMalabar Coast was the centre of Indian pepper exports to theRed Sea andEurope, withArab traders being particularly active.[8][9]Tomatoes andchili peppers were introduced from Central America by the Portuguese following theColumbian exchange. "English Vegetables" such ascabbage,cauliflower, andturnip, as they were at one time termed, became part of local cuisine by late 1800s.[10]
South Indian cuisine is distinguished by multiple elements, one being the use of intense aromatic mixtures of spices,[11] often extremely spicy hot,[12] forcurry dishes. These make use of roasted spices and aromatic herbs, the dishes made hot withchili andpepper, sometimes withcoconut milk.[11]
Andhra Pradesh cuisine is hotly-spiced and often vegetarian, withseafood prominent along the coast;Kerala too has a range of seafood dishes from its coastline. The cuisine ofTamil Nadu is similarly mainly vegetarian, but even hotter.[12] InTelangana,Hyderabadi cuisine is somewhat milder but subtle and full of flavour, making use of saffron, nuts, and dried fruits as well as warmer spices in dishes for theNizams, the former rulers.[12] A staple ofKarnataka cuisine isjolada rotti, a flat unleavened bread made ofsorghum flour. It is eaten with pulse curries, ennegayi (stuffedaubergine) and chutneys.[13]Thecuisine of Lakshadweep is based on coconut, fish, and starches; a range of dishes employ oconut milk.[14] Fish, especiallytuna, is important in the cuisine; tuna meat is made intoRihaakuru, a thick brown fish sauce.[15]
Rice is a staple element in South Indian cuisine, served boiled or made intouttapam pancakes,dosas, oridli steamed cakes.[12] Other characteristic ingredients includecoconut oil for cooking and lentils fordal.[12]
