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Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam 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.
A spicy and sour soup usually made with tamarind, tomatoes, pepper and other south Indian spices. Usually eaten with rice. Vegetarian: Part of lunch Sajjige: a sweet dish: Vegetarian: Dessert Sakkara pongal: a sweet rice dish: Vegetarian: Festival Sweet dish Sambar: Lentil soup cooked with vegetables and a blend of south Indian spices (masala).
It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India. Aappam: Appam (Malayalam: അപ്പം, Tamil: ஆப்பம்) is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu.
Bay leaf, Indian bay leaf: Both Indian bay leaf and bay leaf are similar and called tej patta in Hindi. However, they are from two different species and have differences in taste. Used as a tempering spice. (Hindi: Tej Patta तेज पत्ता) Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries.
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Even for South Asian people, this wide variety of vegetables, fruits, grains and spices used in various Indian sub-cuisines can be mind-boggling because of the variety of region-specific names used for identifying the food items. Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions ...
Idli sambhar is a common food in South India. It is a delicacy made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment. [7]
In most urban households, the food is served on stainless steel or porcelain plates, while in traditional and rural households, the food may be served on a banana leaf. The banana leaf is often used during festivals, special occasions, and for guests. Many middle-budget restaurants in smaller towns also use banana leaves for serving food.