Tasty and Healthy South Indian Food

There are many traditional and regional cuisines in India. These cuisines differ in diverse occupations, climates and soil types in which inhabitants are involved. Local verities include herbs, fruits, spices and vegetables. Indian food also has great influence of cultural and religious choices.

Most vegetarian cuisines are started by Jain and Hindu beliefs, which are normal in Indian dietary. The country also has an Islamic influence since the arrival of Mughal and the ruling of Delhi Sultanate. Additionally, the influence of Deccani cuisine and Persian can be seen in various places of India. Even the cuisine of India is still growing because its citizens are interacting with almost all the nations.
Ingredients

The main cuisines are rice, different types of lentils, pearl millet, wheat flour, mung bean (moong), red lentils (masoor), black gram (urad) and pigeon pea (toor). Lentils can be used completely like dhuli urad or dhuli moong or separately. Usually people use dal or split lentils extensively throughout the country.

Some pulses like kidney beans, chickpea (channa), lobiya and Rajma are included in dietary in eastern India. Fresh coconut oil is easily available in southern coats like Kerala; while sesame (gingerly) oil is widespread in southern India. Recently, soybean and sunflower oil have become famous around the country. Normally people name hydrogenated vegetable oil as Vanaspati ghee which is a common cuisine ingredient. Even desi ghee (clarified butter) is normal in food.

Andhra Pradesh

Andhra Pradesh includes Hyderabadi cuisine (Nizami cuisine) and Telugu cuisine. Local food is famous among south Indians because of its tasty spices. The main food of the state is rice. Locals also consume starch with different types of soups, broths, lentil and curries. Both vegetarian and non-vegetarian meals are famous.

People prefer seafood around coastal regions of Andhra Pradesh. There are lots of varieties of Hyderabadi cuisines including kheema, Biryani, Baghara baingan and Hyderabadi Haleem. Pickles are also included in dietary. Yogurt is a normal meal and breakfast items include vada and dosa.

Arunachal Pradesh

The normal dietary of Arunachal Pradesh includes rice, leaf vegetables, meat and fish. People use different types of rice in their food. Lettuce is used as a usual vegetable, prepared with ginger, green chilies and coriander. You can also take boiled rice cakes which a very famous snack. It is served after wrapping in leaves. There is a Monpa tribe where a noodle soup namely Thukpa is very common. Natives of Arunachal are fond of non-vegetarian food like chicken, eggs, fishes, mutton and pork. You can also taste rice beer (Apang) made from fermented millet or rice.

Andaman & Nicobar Islands

There are wide verities of seafood used by locals of Andaman & Nicobar Islands. The inhabitants had less interaction with outside world, so now they consider fruits and raw fishes in their staple diet. Recent immigration from different regions of India has added some additional things in their cuisine.