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Dosa, idli, and sambar are the staples of South Indian households; however, there are many exquisite dishes that are less explored. Apart from being known for its diverse culture, South India provides an excellent gastronomic journey for foodies.
Among the lush landscapes and close-knit communities, the villages and remote places boost a rich culinary heritage that captivates both the locals as well as the visitors. There are several cultural heritages and foods that have hardly reached the people of the country. The foods resonate with the cultural values of the different societies of the South Indian communities. This article will explore some lesser-known foods from different parts of South India.
Take a look:
- Karikku Dosa
Hailing from Kerala, this Karikku dosa translates to tender coconut dosa, which celebrates the tropical fruit. This dish is made by infusing dosa batter with water extracted from tender coconuts, imparting a subtle sweetness to the dish. This dosa is mainly paired with stew, spicy coconut chutney, egg roast, and other meat gravies, which reflect the true tradition of the state.
- Bamboo Biryani
One must have heard about Coorg, a beautiful district of Karnataka that is home to bamboo biryani. This culinary delight is cooked inside bamboo shoots. The biryani is made with aromatic spices and locally sourced ingredients, which are sealed within the bamboo shoots and slow-cooked over an open flame. The biryani exudes the essence of bamboo, creating an unforgettable experience.
- Ragi Mudde
Ragi Mudde is a traditional dish in Karnataka that has stood the test of time owing to its taste since the test of time. This dish is prepared by mixing ragi flour with hot water, which is then kneaded into a dense dough and shaped into round dumplings. Steam it and serve it with spicy saaru (stew) and greens. Made from ragi, the dish is a nutritious powder house that goes well for lunch.
- Kallummakkaya Ularthiyathu
The coastal villages of Kerala bring forth the flavours of the sea with Kallummakkaya Ularthiyathu. This dish is mouthwatering mussel stir-fry. To make this dish, mussels are marinated in a blend of local spices and pan-fried to perfection. The dish resonates with the coastal communities’ culinary prowess, combining the freshness of seafood with the bold flavours of the spices.
- Chettinadu Kuzhi Paniyaram
Hailing from the Chettinad region of Tamil Nadu, Kuzhi Paniyaram is a popular dish loved by the people of the state. This is a savoury and spiced dumpling made from fermented rice and urad dal batter. This dish is cooked in a special pan with multiple cavities, which are bite-sized delights that are crispy on the outside and soft on the inside. This dish is paired with coconut chutney and tangy sambar. It is a popular snack in the Tamil Nadu region.
- Ragi Sangati With Natukodi Pulusu
This dish is presented in Andhra Pradesh and has a unique combination of Ragi Sangati, a staple made from the finger millet, which is served alongside Natukodi Pulusu, a traditional country chicken curry. Ragi Sangati is rolled into balls and dipped into the flavourful Natukodi Pulusu. The dish provides a perfect blend of texture and flavour that highlights the food culture of Andhra Pradesh.
