India is a land of diversity, and just like its people, the food is quite varied. Not only are the ingredients different when you move from the north to south or east to west, but there are differences in techniques, spices, and of course overall flavours. One of the most popular cuisines of India, eaten with love and excitement across the world, is simply known as South Indian food.
When looking at South Indian cuisine, a gourmand will find that based on the region of southern India from where the food originates, there are differences in the tastes and looks of the dishes. So, whether it’s a Keralan thali that is served on a banana leaf or the fantastic fried fish, best eaten fresh, there are a few standard dishes that have emerged as global favourites. The most significant aspect of food from South India is that there are a good number of options for both vegetarians and non-vegetarians. Either way, the flavours are indeed one to remember.
Sambhar Sambhar is the dish that holds all other South Indian foods together. The first thing that comes on the table, when visiting a restaurant specialising in South Indian food, is sambhar. Made with lentils and consisting of chopped up pieces of various vegetables, a sambhar can have different levels of spiciness. Internationally, it is usually toned down to appeal to the Western palate, but in India, it tends to be quite intense.
Dosa A thin pancake of sorts resembling a crepe, although slightly more formed, a Dosa can be eaten at any time of the day. Made with fermented batter, its primary ingredients are rice and black gram. The versatility of dosa is just extraordinary. Not only does the cooking style make a difference, which can lead to a paper-thin dosa or a rava dosa, but the fillings can be a combination of different elements. The most common is a mixture of potatoes, but for those who want to experiment at home, try adding some Swiss cheese to make a delicious chilli-cheese dosa. You can, of course, keep it simple and eat a plain dosa with coconut chutney, another staple of South Indian food, or a hot and spicy sambhar.
Idli Its the perfect breakfast food eaten by millions everyday. A savoury rice cake, idli is great to soak up the sambhar. While kids like to eat it on its own, for adults there needs to be something along with idli to give it flavour.
Chicken 65 When it comes to legendary South India dishes, the Chicken 65 takes the cake. Its name comes from a restaurant that had it marked as the 65th item on the menu. A fried chicken dish, it is on the drier side, but oozing with tongue burning spiciness. The red colour comes from it being deep-fried and the red chillies that are used to cook it. Not one for everyone, but Chicken 65 is iconic South Indian food that you must try at least once in your life, with a glass of water by your side.
A simple green mango papaya salad made with finely julienned raw mangoes and papaya with a home dressing. Recipe with step by step pictures.
This is one of the simplest salads you will ever make. This Thai inspired version of Som Tam is one of our favorites. Its sweet, sour, crunchy and very refreshing. I do not add the traditional fish sauce to the salad that’s very prominent in Som Tam. This recipe makes up for a great meal in itself or as a side. Do try this at home. Here is how to do it.
Vegetables for the salad The raw green papaya needs to be shred / julienned. Peel and deseed the papaya.
Slice the papaya and then cut into thin strips. A food processor will do the job fine.
Peel the raw mango. Slice and cut the raw mango into thin strips too!
Cut the carrots into strips and add everything to a bowl. Also add in a few sprigs of chopped coriander leaves.
For the dressing Take a small mixie jar and add in half of a deseeded tomato. Add in the lemon juice, olive oil, green chilli, palm sugar or jaggery, garlic cloves and the salt.
Grind everything to a puree. Do not add any water while grinding.
Add this dressing to the cut veggies.
Finally, roughly chop some roasted peanuts.
Add in the roasted peanuts to the salad and mix well.
Green mango and papaya salad is ready.
Vegetables
- 2 cups raw papaya, cut into strips
- 1/2 cup raw mango, cut into strips
- 1 carrot, cut into strips
- 3 sprigs coriander leaves
For the Dressing
- 1/2 a tomato, deseeded
- 1 teaspoon palm sugar (or) jaggery
- half of a lemon, juiced
- 2 cloves garlic
- 1 green chilli
- 2 tablespoon olive oil
- 1/2 teaspoon salt
Other Ingredients
- 1/4 cup roasted and chopped peanuts
Prep the veggies
- Peel and deseed the papaya. Slice the papaya and then cut into thin strips. A food processor will do the job fine. Peel the raw mango. Slice and cut the raw mango into thin strips too! Cut the carrots into strips and add everything to a bowl. Also add in a few sprigs of chopped coriander leaves.
For the dressing
- Take a small mixie jar and add in half of a deseeded tomato. Add in the lemon juice, olive oil, green chilli, palm sugar or jaggery, garlic cloves and the salt.
- Grind everything to a puree. Do not add any water while grinding.
- Add this dressing to the cut veggies.
Assembling the salad
- Finally, roughly chop some roasted peanuts.
- Add in the roasted peanuts to the salad and mix well.
- Green mango and papaya salad is ready.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Category: Salad
- Cuisine: Thai
