South Indian cuisine

South Indian cuisine refers to the food of the southern states of India, such as Andhra Pradesh, Karnataka, Kerala and Tamil Nadu, and is often contrasted with the cooking of the north. It is known for its roasted spice blends, frequent use of coconut and rice as a staple in many dishes.

History

Early sources attest to its long tradition. Sangam literature, dated between the 3rd century BCE and the 3rd century CE, describes palace feasts, village meals and travellers' rest houses, with food served on leaf platters and multi-bowl thalis. Several medieval cookbooks were written in the south, most containing both vegetarian and non-vegetarian recipes.

Indian Ocean trade was key to its spread. Black pepper, native to the Malabar Coast, and other spices travelled from ports such as Muziris toward the Mediterranean, and the kingdom of Calicut became a major centre of pepper exports to the Red Sea and Europe. Later, the Portuguese introduced tomatoes and chillies from Central America.

Culture

Southern cooking varies considerably from state to state. Andhra Pradesh is the most heavily spiced, with chilli powder and tamarind; Karnataka is milder and uses palm jaggery, with a strong vegetarian tradition linked to Udupi cooking; Kerala relies on coconut and seafood, while Tamil Nadu is largely vegetarian and fiery. Dishes such as idli, dosa and sambar feature in everyday breakfasts, and rice served on banana leaves is a familiar image of the meal.