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South Indian Cuisine, also referred to as Dravidian 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 in the four states' cuisines are the presence of rice as a staple food, the use of lentils and spices, use of dried red chillies and fresh green chillies, coconut and native fruits and vegetables like tamarind, plantain, snake gourd, garlic, ginger, etc. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis.

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