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An exceptionally popular breakfast dish in Kerala is Puttu and Kadala Curry. Puttu is made up of rice and is cylindrical in shape whereas, Kadala is a kala chana (black peas) curry and can be more delicious by including grated coconut and ripe bananas. The crumbly taste of Puttu with the tart flavour of Kadala Curry make this dish every Malayali’s favourite breakfast not only in few regions but almost every part of the state.
Never make a mistake of comparing this sensational dish with any ordinary fish curry. Reckoned to be one of the prominent lunch dishes in Kerala, Fish Molee is made using coconut milk, dried fish and other traditional spices that altogether give it a spicy taste. Best served with Appam, this delectable fish stew possibly traces its history from the days of Portuguese in India.
“Signature dish of Kerala,” is the best introduction for this tangy delicacy coming straight from Kerala’s kitchen. Sprinkled with pepper, salt, chilli, and some traditional spices with a whole lot of coconut milk, Kerala Prawn Curry is a dish from Malabar region. And not to forget, the marinated prawns, raw mangoes, and drumsticks give this dish tangy, sour, and spicy flavours, and thus, you get an incredible dinner dish ideally served with bread, idli, appam, and even rice.
With a range of main courses on the table, a dessert should be like in a way that always satiates connoisseur’s palate. And in Kerala, there is no alternative of Payasam. An authentic sweet rice kheer, prepared by using rice, milk, ghee, sugar, gives a more crumbly flavour when topped with dry fruits and chopped coconut. However, this second course has many variations which are also made by using same ingredients.
For all those who prefer to eat a healthy food in breakfast and follow a food pyramid diet, this dish is something you will like as it is cooked with no less than one sustenance of each stage. This savoury pancake is also referred as Ganju Pindi in some part of the region and is cooked in a deep pan by using rice flour, peanuts, chilli, and chana dal as major ingredients.
One of India’s concealed solitaires when it comes to traditional South Indian dishes is Hyderabadi Biryani, has now come to be known worldwide. Blended in the flavours Iranian and Mughlai, this flavourful dish is considered to be the dish best suited for the Nizams. Prepared in a big handi (similar to a cauldron except it has no handles ) in which marinated meat is put in layers of rice to get cooked. Traditional spices give the tangy flavour to this appetizing lunch.
If you asked me to choose one dinner dish that could give a memorable taste in Telangana to cherish for a long time, I would definitely go for Mirchi Ka Salan. Best served with chapati and rice, this authentic dinner dish of the region is spicy in taste (which obviously you could wonder by its name only). Cooked in spices (fennel, cumin seeds, mustard, and cinnamon) and long green chillies that provide this dish a bursting flavour to savour (wow that rhymes!). Roasted peanuts on top of that add a grainy touch to this dish.
Concluding your scrumptious lunch or dinner-meal on a good note with an endearing dessert is always a great idea. And there it is, Double Ka Meetha, a sumptuously loaded second course with dry fruits, bread, and condensed milk. This bread pudding dessert is very much similar to Awadhi Cuisine’s Shahi Tukda. Prepared by using milk soaked fried loaves of bread along with cardamom and saffron that gives it a syrupy sweet taste, this dish is mainly prepared during the time of Ramadan and Eid. However, one can also find it in various restaurants during normal days.
Ideally a snack, but worth a eat during breakfast time is Punugulu. Punugulu is a salty crunchy puffs (pakora). This deep-fried crispy snack is prepared by the same batter which is used for preparing idli. Coconut chutney along with tea/coffee pleasingly complement this lip-smacking potential breakfast dish.
Your vacation in Andhra Pradesh is incomplete if you haven’t eaten Chepa Pulusu – an authentic fish curry. Chepa Pulusu is one of Andhra’s fiery dishes that is best suitable to eat during lunchtime with rice. With fish dipped into tamarind sauce, it is prepared by using traditional herbs, spices, and other common ingredients that altogether thrust a jolted aroma in this piquant dish.
After eating spicy and tangy delicacies all day, your dinner should be something appetizing along with being toothsome, and that’s the reason, Curd Rice is loved by everyone who gets the taste of it. A dish of every household in Andhra Pradesh, Curd Rice is tangy-salty in taste and made by using rice and unsweetened curd with some salt to give it some flavour. To make it more luscious, curry leaves, peanuts, ginger, and green chillies can be added as toppings. However, people also use cumin seeds, mustard seeds, and urad dal tadka to make it a healthier dinner. Curd Rice is the safest bid if you’re having some stomach issues.
Qubani Ka Meetha is a sweet dish in Andhra Pradesh made from dried apricots. This second course is one of the prominent wedding and special occasion dish in Andhra Pradesh. Garnished with milk cream, custard, or ice cream and topped with almonds, this crumbly dessert is what you all need to conclude your palatable lunch or dinner.
Crispy from outside and fleecy from inside perfectly describes this breakfast/snack recipe in Tamil Nadu. Medu Vada is a doughnut-like delicacy which is prepared by white ground urad dal batter and is deep fried in oil until turns into golden brown. It tastes heavenly good when accompanied by coconut chutney and even sambar. As the dish is easy to prepare, it serves as a prominent breakfast in almost every household in Tamil Nadu.
One of the best dishes in Tamil Nadu for all those who prefer to have a light meal at lunch time, Lemon Rice brims with tangy flavours. This popular dish in Tamil Nadu is a concoct of rice, tomatoes, onions, red chilly, lemon juice, and curry leaf. The infusion of turmeric with lemon into rice, when served with chutney, add a perfect blend of tart taste in this delectable robust dish. Some recipes even include groundnut and chana dal.
This is a dinner dish which many of you must have heard of. Best described as a soupy dish with a lot of tangy flavours, Rasam in Tamil Nadu is everyone’s favourite and gives a perfect compliment to rice. It consists of fusion of flavours of tomatoes, black peppers, curry leaves, chilli, garlic and traditional spices that altogether give it utterly delicious taste which is also good for a sore throat. This appetizing delicacy is a good source to keep your digestive system intact.
Cooked in condensed milk and garnished with dry fruits, this conventional dessert becomes almost everyone’s favourite when they get a taste of it. Bottle Gourd or Lauki is a major ingredient is required for preparing this heart-winner second course. Grated Bottle Gourd is cooked in condensed milk which gives it a rich caramelized flavour with adding sugar and other ingredients and is served with a topping of dry fruits.
Known as the signature dish of Karnataka, Akki Roti is prominent breakfast meal in the state for both fitness freaks and food fanatics. Served with dal or coconut chutney, this appealing delicacy is prepared with rice flour in which onions, curry leaves, carrots, cumin seeds, and sesame are mixed that add a healthier touch and tempting taste. In the native language, Akki Roti is also referred as Rice Bread.
This delicacy needs no introduction. A lifeline for every non-veg lovers in Karnataka is Kori Gassi, a perfect companion of rice. For this succulent afternoon Mangalorean recipe, chicken pieces are cooked with chillies, garlic, cumin seeds, black pepper, turmeric, and other required traditions spices. The royal taste along with the crumbly texture of each and every spice is enough to satiate your appetite.
Don’t make a mistake of comparing it with normal sambar, and that’s the reason Udupi Sambar is in this list. As compared to sambar of southern states, this one is spicier and bit sweet in taste that makes it extraordinary. Coriander seeds, red chillies, asafoetida, cumin seeds, coconut, and fenugreek seeds along with urad and chana dal (lentils) are the ingredients that proffer a unique texture into this tangy dinner dish.
“Khane Ke Baad Kuch Meetha Ho Jaye” (let’s eat a dessert after the main course) is a right statement that describes every Indian’s love and urge to eat sweet or dessert after having a proper meal. And in Karnataka, there is no alternative to sum-up your hunger than Rava Kesari – a famous sweet dish made up of semolina with a topping of saffron and dry fruits. This luscious second course comes in various variations that include different flavours amongst which banana and pineapple are most preferred ones.
