South Indian cuisine
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South Indian Cuisine is a term is used to refer to the cuisines found in the four southern states of India, namely: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. As opposed to North Indian cuisine, there is limited use of garam masala and other dried spices except cardomom, black pepper and turmeric.
Similarities and differences in "Four states cuisines"
The similarities in the four states' cuisines are the presence of rice as a staple food, the use of lentils and mild spices (as opposed to the strong, pungent spices used by North Indian cuisine), use of dried red chillies and fresh green chillies, coconut and native fruits and vegetables like tamarind, plantain, snake gourd, garlic, ginger, etc.
The differences can be found below, but overall all the four cuisines have much in common and differ mostly in the spiciness or hotness of the food.
Described as the spiciest of these four states' cuisines (not counting the Chettinad cuisine), there is a generous use of chillipowder, oil and tamarind. The most famous food items are:
Vegetarian: peserattu, pulliogare, avakkai (cut raw mango) pickle.
Non-vegetarian: hyderabadi biryani
Described as the mildest (in terms of spice content) of these four states' cuisines, there is a generous use of palm sugar or brown sugar and sparingly used chili powder. Since the percentage of vegetarians in Karnataka is very high compared to the other states, vegetarian food is enjoyed by almost everyone for all meals of the day. Udupi cusines have made South Indian cuisine world famous. It is the birthplace of dishes including Masala Dosa, Poori-Bhaaji, Rave Dosa,Neer dosa, Rave Idli, and Sambar. The most famous food items are:
Vegetarian: Saaru (Rasam), Bisibelebath, various Pallya (vegetable stir-fry with mustard seeds, coconut and spices: broccoli, spinach, okra etc.) and Houli (a line of stews involving various types of lentil matched with various vegetables), sagu, kharabath, kesaribath (sojji), udipi sambar, plate idli, Unde, Avalakki, Sajjige, payasa, bonda, Buns(sweetened maida flour fermented), goli baje. Non-vegetarian: Kori Sukka (Chicken Dry), Mangalorean Pork Bafat, Coorgi Pork, Lady Fish Rava(semolina) Fry, Kori Rotti Mangalorean special
Since Kerala's main export is coconuts, almost all of the foods have coconuts associated with them, either in the form of shavings or oil extracted from the nut. Also there are a lot of seafood based specialities, which can be sometimes be customized for vegetarians.
Vegetarian: olan, paalpradaman, nendarangai chips, aviyal
Non-vegetarian: shrimp coconut curry, fish poriyal
Typical Indian dosa: It is a beautiful combination of shredded half cooked & fried vegetables with indian sauce & a lot of spices as the basic stuffing, enveloped by a thick brown greasy dosa made out of dal & rice. To add to this unique preparation it is served with hot sambhar & coconut chutney.
Tamil incorporates all the elements of the other 3 cuisines. Different types of Tamil cuisines are: iyer cuisine, iyengar cuisine, chettinad cuisine, tanjore "samaiyal", madras meals.
Vegetarian: idli, sambar, vadai, rasam, thayir sadam (yogurt rice), thayir vadai (yogurt-soaked fritters), kootu (made with any vegetable with lots of liquid), poriyal (made with any vegetable in dry style), appalam and pappadum (fried chips), freshly made thayir pachidi (yogurt mixed with uncooked vegetables).
Non-vegetarian: karuvadu kozhumu (dried preserved fish flavored curry), chicken curry.