Not just idli and dosa: There is more to serve in South Indian food

Light and healthy options, distinctive flavour and versatility of the dishes that can be consumed anytime and every time – breakfast, snacks, dinner and in between- make South Indian food one of India’s favourite cuisines

I can have south Indian food 365 days a year, all three meals a day. Light on the palette and the pocket, I love these dishes for their balance of flavours and nutritional value. It’s a welcome break from our typically richer North Indian dishes and comes with a unique flavour profile with the use of specific ingredients like coconut, tamarind, curry leaves, mustard seeds. It’s also something that is available across a wide spectrum of price points – from the street food vendor to the upscale restaurants and five-star hotels.

Nutrition experts regard South Indian food as healthy esp. when consumed with attention to portion size and a focus on whole, unprocessed ingredients. Says Rukmini Jha, 34-year-old dietician based out of Gurugram- “Many South Indian dishes are rich in vegetables, often cooked with minimal oil, which helps retain their nutrients. Dishes like avial, poriyal, and kootu are great sources of vitamins, minerals, and fibre. Moreover, it makes extensive use of spices and herbs like turmeric, curry leaves and mustard seeds known for their anti-inflammatory and antioxidant properties.”

You can have steamed idlis or fried idlis and the choice is yours. “I can’t say fried idlis are healthy but they are definitely better than French fries,” says Subba Rao, who hails from of Rajahmundry in Andhra Pradesh and runs a restaurant chain in Delhi – Sambarpot, through which he aspires to create the same flavour that he relished from the food prepared by his grandma. “The main thing is the ingredient and for that there can be no compromise. Hence, I get the same Nandini ghee from Tamil Nadu, Vijaya rice powder from down South to create the same magic.” His restaurant serves the traditional hot favourites idli, sambar, various types of dosas, south Indian specialities from Bengaluru such as Bisi Bele bhaat, Kerala’s appams, Andhra’s pesarattu dosas, the highly popular and innovative Unicorn Dosa, and the Malabar Parotta with large number of vegetables.

Types of South Indian Food

There is not one type of South Indian food but five different styles hailing from states of Tamil Nadu, Kerala, Telangana, Karnataka and Andhra Pradesh. According to Aman Chainani Founder & MD, Pacific Hospitality which has just launched a new South Indian restaurant at Jubilee Hills in Hyderabad called AIDU- “Some of the bestselling dishes at my joint include Puttu with Kadala curry from Kerala, Ragi Mudde from Karnataka, Miryala rasam from Andhra and Telangana’s chepala pulusu. The must have South Indian masalas include sambhar masala, rasam masala, kuzhambu masala, milagi podi, chettinad masala and gunpowder. The South Indian cuisine that is commonly found in North India, especially in cities like Delhi, is predominantly influenced by the Udupi style of cooking from Karnataka. Udupi cuisine is a well-known vegetarian tradition that has gained popularity across India, particularly for dishes like idli, dosa, vada, and sambar. But then this is one amongst many.”

There are distinguishing factors that characterize each of the five different styles of south Indian food. Aman Chainani explains that while Andhra cuisine is known for its spicy and tangy flavours, Tamil cuisine is diverse, ranging from the mild flavours of Pongal to the bold, spicy Chettinad dishes.

Andhra dishes are often cooked with a lot of red chili powder and tamarind. Some of the key masalas include Guntur chili powder, tamarind, mustard seeds, cumin, curry leaves, and garlic. The pickles (like Gongura) are a signature, often using ground spices and plenty of chili powder. Tamil cuisine is marked by slow cooking and steaming in vegetarian dishes. Tamarind and dried red chilies are commonly used for sourness and heat. The key masalas include Polachi Kori, Kuzhambu, Sambar powder, rasam powder, Chettinad masala (in the Chettinad region), and idli podi. Tamarind, curry leaves, mustard seeds, and fenugreek seeds are frequently used in tempering.

Kerala cuisine is heavily influenced by coconut in various forms—grated coconut, coconut milk, and coconut oil are used generously. Steaming and slow-cooking methods are common, especially for rice-based dishes and seafood curries. The key masalas include Malabar masala, coconut-based masalas, and fish curry masala. Mustard seeds, curry leaves, green chilies, and tamarind are also common in tempering.

Karnataka cuisine showcases a balance of sweet, spicy, and tangy flavours. Steaming is common for dishes like idli and kadubu (steamed rice dumplings). Dry roasting and tempering are often used in curries and side dishes. Key masalas include Bisi Bele Bath powder, rasam powder, and sambar powder. Coconut and jaggery are frequently used to balance flavours. The Udupi style of cooking emphasizes using simple spices and ingredients.

Telangana cuisine is marked by its bold, spicy, and tangy flavours. Like Andhra, Telangana food is often fiery with the use of red chili powder and tamarind. Slow cooking and frying are prevalent. The key masalas are similar to Andhra, but often in even spicier preparations. Common ones include garam masala, green chilies, and red chili powder. The pickles are famous for their bold flavour and high chili content.

Not Just Idli & Dosa

South Indian food goes way beyond idlis and dosa. Says Sumit Govind Sharma, Founder of TAT (Mumbai based restaurant) & Director of Monarch Hospitality, “A common misconception is that South Indian cuisine is limited to vegetarian dishes like idli and dosa, overshadowing its rich non-vegetarian offerings. Coastal South Indian cuisine, in particular, is known for its robust flavours and variety, featuring seafood and meats that are often overlooked. The assumption that South Indian food is simplistic doesn’t do justice to its complexity and depth.” He shares that the reaction to TAT’s focus on coastal South Indian cuisine has been overwhelmingly positive. Signature dishes like Meen Pullyabaisse, a seafood dish inspired by Pondicherry, and Vendakkya Iguru Kura, an Andhra-style stir-fried okra, have become favorites.

What are the rare dishes that they serve at TAT? Says Chef Sudhir Pai, Head Chef and Hospitality Consultant, “At TAT, we take pride in serving dishes that are not commonly found in other restaurants. Our Kadal Unavu Thattu, a coastal seafood platter, and Kozi Kurmulak, a spicy chicken dish, are just a few examples of the unique offerings on our menu. We also serve Kizhangu Mezhukkupuratti, a Kerala-style potato roast, and the Andhra-inspired Vendakkya Iguru Kura, which stand out for their distinctive flavours and preparation methods. These dishes provide our guests with a taste of the true diversity of South Indian cuisine.” He adds that what sets TAT apart is our commitment to traditional cooking methods, such as slow cooking and precise spice roasting, which bring out the authentic flavours of coastal cuisine.

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