Owing partly to the migration of around two million Tamils during the second half of the 20th century to the West, the cuisine of South India has become one of the most popular around the world. Still, the food of the Tamil community, which is typically vegetarian and serves as most people’s introduction to South Indian cuisine, doesn’t necessarily represent the region as a whole.
Unlike the North Indian states that rely heavily on dairy and livestock, South Indian cuisine is marked by the heavy use of curry leaves, coconut milk (yes, vegan!), tamarind, and black peppercorns. Spread over six states—namely, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, and the union territory of Puducherry—the recipes are as varied as any other region, even if dried red and green chilies, coconut, and the refreshing tang of tamarind also make regular appearances.
There’s a change in the palate the further south you head: the curries get soupier and the food a little lighter, while the coastal regions are more prone to using coconut milk and are—unsurprisingly—big on seafood. Meanwhile, states like Karnataka, Tamil Nadu, and Andhra Pradesh are known for their spices, complex flavors, and abundance of vegetables. When it comes to South Indian food, variety is no issue whatsoever.
Below, find some of the best dishes from South India (although there’s plenty more to sample besides) to help you broaden your culinary horizons.
Meen Pollichathu
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