Break Out the Slow Cooker for These Weeknight Dinners
9 Ways South Indian Meals Are Different In Each Region
9 Ways South Indian Meals Are Different in Each Region January 29, 2025Published by: ABP Live
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1. Rice Varieties:Tamil Nadu, Andhra Pradesh, and Karnataka prefer slender white rice, while Kerala uses red or brown rice with its meals.
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2. Sambar Styles:Different regions in South India prefer different types of Sambars. Tamil Nadu's is spicy, Andhra's thicker, Karnataka's slightly sweet, and Kerala's is of earthy-nutty flavour from roasted coconut.
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3. Dosa Preferences:Even Dosas are prepared in a different way in different regions. Karnataka enjoys fluffy dosas, Tamil Nadu and Andhra go for tangy ones, and Kerala prefers crispy textures.
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4. Cooking Oils:People in South India use various types of oil in the preparation of their meals. Andhra uses sesame oil, Karnataka and Tamil Nadu use sunflower, and Kerala primarily uses coconut oil.
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5. Seafood Variety:South India has a huge variety of seafood to offer. Tamil Nadu enjoys karuvadu curry, Andhra loves spicy fish, Kerala uses tamarind, and Karnataka prefers coastal fish fries.
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6. Sweet And Savoury Curries:Tamil Nadu's pineapple rasam, Karnataka's sakkarai pongal, Andhra's sweet pachadi, and Kerala's mango pulissery highlight regional flavours of South India.
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7. Biriyani Diversity:The preparation of Biryani is also very different. Andhra's Hyderabadi biryani is spiciest, Karnataka loves Donne biryani, Kerala's famous thalassery biryani has a combination of Persian and Malabar flavours, and Tamil Nadu opts for Chettinad flavours.
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8. Millet Traditions:People in South India use a variety of millets in their meals. Karnataka's ragi mudde, Tamil Nadu's kambu koozhu, Andhra's jonna rotte, and Kerala comparatively use fewer millets.
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9. Banana Leaf Customs:South Indian meals are traditionally served on banana leaves. People in Tamil Nadu and Andhra fold banana leaves toward themselves, and in Kerala folds them outward after meals.
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See MoreHyderabadi Murgh Dum Biryani Recipe
1.Thinly slice the onions , apply salt , keep aside for 10 minutes, squeeze out the water completely and deep fry them in oil till golden brown in colour and crisp. Set these aside on a kitchen absorbent paper.
2.Marinate the chicken with the ingredients mentioned under marination. Keep it covered for 2 hours.
For cooking the rice and layering the biryani: 1.Clean, wash and soak rice for 30 minutes.
2.Steep saffron strands in hot milk to extract colour and flavour from it.
3.Prepare a bouquet garni of the mentioned Whole spices in a muslin cloth. Tie it like a small potli.
4.Place the bay leaves on the bottom of an empty handi. Now place the marinated chicken and ensure that you spread the marinated chicken evenly.
5.Heat 4 times of water in deep bottomed pan. Add shahi jeera, star anise, bouquet garni , lemon juice and salt to taste Water when tasted should taste like your tears. Bring it to good boil.
6.Add rice, cook until rice is half done, take out half of the half cooked rice using big perforated spoons and immediately spread it over the marinated chicken evenly in the handi. Sprinkle 1/4th cup of hot rice water on this rice layer.
7.Sprinkle half of the coriander leaves, mint leaves, half of the brown onions, a little saffron steeped in milk, melted hot ghee, fried raisins, cashew nuts and cardamom powder over it
8.Allow remaining half rice to cook until al dente (Just done).
9.As soon as rice is al dente (Just done) i.E. 70% cooked, immediately strain and add the remaining rice making it top most layer.
10.Ensure that you take out bouquet garni and discard it
11.Sprinkle remaining, coriander, leaves, mint leaves, golden brown onions, saffron steeped in milk, kewda essence and melted hot ghee.
12.Cover with a tight fitting lid and seal it with the kneaded dough.
13.Keep it on a high flame for 15 minutes.
14.Place hot griddle underneath the handi and keep it on "Dum' exactly for another 20 minutes.
15.After 20 minutes, switch off the heat and leave it as it is another 10 to 15 minutes.
16.Open the lid carefully as there is hot steam in it.
17.Serve the Biryani very hot with your favourite Raita. You can also pair it with the mesmerizing Boondi and Khajur Raita.
WatchWhat Is Unique About Hyderabadi Biryani?
WatchWhat is unique about Hyderabadi Biryani?
Video Credit: Nagara Gopal
When you think about Biryani, the first kind that comes to mind is the Hyderabadi biryani.
Every day, a minimum of three lakh dinner plates of biryani are cooked and consumed in Hyderabad.
The GI tag application for Deccani Biryani was abandoned in 2017Photo Credit: NAGARA GOPAL
The Hyderabadi kind is ubiquitous such that the food delivery app Swiggy said it delivered 3.5 lakh biryanis on New Year's Eve in 2022-23 across the country, with 75.4% of consumers choosing Hyderabadi Biryani.
While there is no standard Hyderabadi biriyani, leading caterers in the city say that the dawati pakwaan, or traditional shaadi ki biryani, is the true Hyderabadi biryani.
Read the full story here
Report: Serish Nanisetti, Syed Mohammed
Visuals: Nagara Gopal
Production and Voiceover: Yuvasree S
Published - July 29, 2023 05:54 pm IST
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