South Indian cuisine
South Indian Cuisine
South Indian Cuisine (pronunciation: /saʊθ ˈɪndiən kʊˈziːn/) refers to the culinary traditions and practices originating from the southern region of India.
Etymology
The term "South Indian Cuisine" is a combination of the words "South", "Indian", and "Cuisine". "South" (from Old English sūþ, from Proto-Germanic *sunþaz) refers to the direction that is the opposite of north. "Indian" (from Latin India, from Greek Indía, from Old Persian Hindû, from Sanskrit Sindhū) refers to something originating from India. "Cuisine" (from French cuisine, from Latin coquina, from coquere meaning "to cook") refers to a style or method of cooking.
Overview
South Indian Cuisine is characterized by its sophisticated and diverse use of spices and local produce. The cuisine is largely rice-based and incorporates a variety of lentils, fruits, and vegetables native to the region. It is known for its wide range of vegetarian and non-vegetarian dishes, each with its unique flavors and preparation methods.
Key Components
Some of the key components of South Indian Cuisine include:
- Rice: The staple food of South Indian Cuisine. It is used in a variety of dishes such as Idli, Dosa, and Pongal.
- Spices: South Indian Cuisine is known for its extensive use of spices such as Turmeric, Cumin, Coriander, and Mustard seeds.
- Coconut: Coconut is widely used in South Indian Cuisine, both in its fresh form and as coconut oil.
- Tamarind: Tamarind is a key ingredient in South Indian Cuisine, used to add a tangy flavor to dishes.
Related Terms
External links
- Medical encyclopedia article on South Indian cuisine
- Wikipedia's article - South Indian cuisine
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