| This article is part of the series on |
| Indian cuisine |
|---|
 |
Regional cuisines
|
Ingredients, types of food |
South Indian cuisine includes thecuisines of the fivesouthern states of India—Telangana,Tamil Nadu,Karnataka,Kerala,Andhra Pradesh, andLakshadweep. 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 during Sangam era, whether it's 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 in details.[1][2] Poet Avvaiyar for example describes her hearty summer lunch as "steamed rice, smoked and mashed aubergine and tangy frothy buttermilk", while poet named 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 also offers references to food being eaten on several different types ofleaf platters andthalis with several bowls. Sangam period archeological sites like Tirunelveli 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 during medieval period, these includeLokopakara (1025 CE),Manasollasa (1130 CE),Soopa Shastra (1508 CE),Bhojana Kutuhala (1675 CE),Sivatattva Ratnakara (1699 CE), among others. These cookbooks contains both vegetarian and non-vegetarian cuisines, with exception of Soopa Shastra which is a Jain vegetarian cookbook.[2]
Indian Ocean trade played important role in spread of Indian spices to western world during classical era.Black pepper is native to theMalabar Coast of India, and theMalabar pepper is extensively cultivated there. During classical era, spices likeblack pepper,cinnamon,cardamom and fragrant woods likesandalwood andagarwood were part ofIndo-Roman trade network from the ancient port ofMuziris in thesouthwestern coast of India.[6][7] DuringMiddle Ages prior to theAge of Discovery which began with the end of the 15th century CE, the kingdom ofCalicut (Kozhikode) onMalabar Coast was the centre of Indianpepper exports to theRed Sea andEurope at this time withArab traders being particularly active.[8][9]Tomatoes andchili peppers were introduced by Portuguese and "English Vegetables" (cabbage,cauliflower,turnip etc.) 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]TheHyderabadi cuisine ofTelangana 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]
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]
