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"Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to curry leaves, commonly used in South India. Below is a list of spices and other flavouring substances commonly used in India. [1]
South India is a major producer of spices with black pepper, cardamom, clove and nutmeg grown exclusively in the region. [ 251 ] [ 252 ] Some of the main crops cultivated in South India include sugarcane , chilli , banana , cotton , turmeric , millets and pulses.
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.
They established trade routes with Southern India and Sri Lanka from around 1500 BC to 600 BC, ushering an exchange of material culture (like catamarans, outrigger boats, lashed-lug and sewn-plank boats, and paan) and cultigens (like coconuts, sandalwood, bananas, and sugarcane), as well as spices endemic to the Spice Islands (cloves and nutmeg ...
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).
As many as 15 spices may be used for a meat curry. [51] The spices are sometimes fried whole, sometimes roasted, sometimes ground and mixed into a paste. [51] The sauces are eaten with steamed rice or idli rice cakes in south India, [51] and breads such as chapatis, roti, and naan in the north. [52]