Chicken Chettinad is a classic Chettinad dish; that is popular all over the country. Since the Chettinad cuisine, originating from southern Tamil Nadu is known to be high on spicy, this dish is quite bold and spicy regarding taste and flavour. It is a gorgeous dish prepared with simple spices and coconut paste.
Andhra Style Chicken Curry
The Andhra Style Chicken Curry is a dish cooked with chicken pre-marinated with ginger – garlic paste, cinnamon, cashew- paste, poppy seeds and curry leaves. The simple curry dish will leave you wanting more!
Isn’t the first word we learn in the language of South Indian cuisine, the Masala Dosa? What is a good world with no masala dosa? Served with a coconut chutney and sambhar, dosa is a household favourite. There have many modern variations evolved from the masala dosa which is a rice flour pancake with a potato stuffing inside the pancake roll. Other than the regular dosa, the Cheese Dosa, Butter Dosa and Rawa Masala Dosa are quite the hit worldwide too.
Meen Muringakka Curry
This sensational dish is a fish dish originating from South- India. In Meen Muringakka Curry, the fish is prepared in a sort of sardine curry, along with coconut, garlic, chillies and tamarind. Served with steamed rice, there’s no reason to not love this dish!
The Indian cuisine is partly incomplete without the addition of the classic dish of Hyderabadi Biryani. It is a dish conceived originally by the Mughal rulers. The biryani has now become a national favourite. In fact, there are an existing 20 varieties or more in the country itself. The Hyderabadi Biryani is essentially rich in flavour and known for its spicy character.
Appam – Chicken Stew
The Appam is another South- Indian variation of the classic pancake, except here it is eaten as a flatbread along with a curry. It has a soft inside while the outside is paper thin. The texture and simplicity of the appam make a perfect pairing with any curry. The Chicken Stew, due to its simplicity makes this duo a classic combo.
The South-Indians are known for their spice. What better evidence do we have other than the Malabar Biryani? The biryani is a spicy altercation of the biryani, although different in taste than the Hyderabadi Biryani. Biryani lovers, there’s no escaping the cuisine without trying this delight!
The South-Indian version of Kheer. The Paal Payasam is a delectable rice and milk pudding garnished with cashews and raisins. It is the perfect ending to a great meal. All weddings or festivities are incomplete without Paal Payasam being on the menu.
9Gongura Mamsam (Andhra Lamb Curry)
Gongura Mamsam is an Andhra lamb curry which is a jewel in the Andhra cuisine. The dish is made with cinnamon, cardamom, garlic, onions, coriander leaves, the tasty gongura leaves and lamb. Try this dish and surprise your taste buds!
10Konju Varutharacha Curry (Kerala Prawn Curry)
This Kerala Prawn Curry is the ultimate delight! The dish is prepared with juicy prawns, cooked in a coconut curry. If you haven’t tried this already, it will soon climb your favourite list as soon as you do.
11Coorgi Pandi Curry
The Coorgi Pandi Curry is a spicy pork dish. This curry dish is cooked with methi, cumin, curry leaves, pepper and other Coorgi spices. The pork is pre-marinated with the above ingredients which let the flavours seep in, making it such a scrumptious dish.
How is any cuisine complete without a kebab that’s indigenous to its area? So, here we are with the Shikampuri Kebab. A common street food in Hyderabad, this dish is prepared with minced meat, yoghurt, spices and channa dal. These sensational kebabs give you a true taste of the flavours of Hyderabad.
Panasa Puttu Curry (Andhra Jackfruit Curry)
Panasa Puttu Curry is a jackfruit dish, cooked with masalas and cashew nuts which give this dish a rich flavour. It is an extremely popular dish in Andhra households.
Poriyal means fried vegetables of sautéed vegetables. In this dish, the shredded cabbage is fried with spices and grated coconut. Try this in your kitchen to bring a little variety to your regular cabbage dish and surprise yourself!
Aatu Kari Kuzhambu With Steamed Rice
Kuzhambu is a well renowned Tamil gravy dish. This curry dish uses a lot of tamarinds. The base of the dish is usually made with lentils namely urad dal or toor dal. The highlighting fact of the dish is the versatility of the components as lamb is cooked along with lentils here. It is served with a side of rice.
Medu Vada is the most favourite South Indian snack of all time. The vada is convenient to eat, and at the same time is a bundle of flavours. Try it with sambar and coconut chutney, and this snack will open new doors for you.
Sambar – Rice / Rasam – Rice
The simplest of them all, there can be no alternative to the classic Sambar- Rice/ Rasam- Rice. This classic combination is served in almost every South-Indian household.
Andhra Pepper Chicken
We all love the Chinese Pepper Chicken! Apparently, there is a Pepper Chicken in Andhra Pradesh too. The dish has an ample amount of rich spices from Andhra.
Gutti Vankaya Kura (Andhra Pradesh Eggplant Curry)
Like meat, vegetables are too a popular choice of an element in the Andhra cuisine. Gutti Vankaya Kura, a South Indian rendition of dahi baingan is a classic eggplant curry with exotic South Indian spices. It is usually served with rice.
Uttapam is a great South Indian breakfast item. The dish can be the Indian version of the very favourite pizza. The bread dough is fried with an assortment of vegetable toppings.