Hot, Hotter and Hottest of Them All
The states that comprise South India are Karnataka, Andhra Pradesh, Tamilnadu and Kerala. South India has hot, humid climate and all states are coastal states. With abundant rainfall, fresh fruit, vegetables, and rice are in high supply. All states share similarities including the presence of rice, use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, etc.
Andhra Pradesh cuisine is fiery hot. Andhra is the leading producer of red chillies and this is reflected in their cuisine with the food being extremely hot. Its coastal areas produce a wide supply and varieties of seafoods, however, the diet is largely vegetarian. The people eat rice and lentils, which are based in tamarind (sambhar). The pancakes, pickles and stews are all really spicy. They also use sesame oil , which is quite uncommon in India’s daily cooking.
Tamilnadu cuisine is traditionally Chettinad cuisine, perhaps the hottest of all Indian food, which is also largely vegetarian. The Chettinad diet consists of different rice preparations and tiffin varieties like idli, dosa, uthappam, rasam, pongal, upma, and appams, too. However synonymous with very spicy food, the cuisine is a complex blend of well-balanced flavours. The traditional Chettinad dishes mostly used locally sourced spices like the star anise, pepper, stone flower and maratti mokku (dried flower pods).
Kerala is noted for Malabari cooking, with its repertoire of tasty seafood dishes. Its long coastline, numerous rivers and strong fishing industry have contributed to its rich seafood based dishes. Coconuts grow in abundance so it’s often used for thickening and flavoring. Kerala is known as the “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations. Today, chillies, curry leaves, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.
Karnataka cuisine is mildest in terms of spices, it is also the home of “udupi cuisine.” Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. Food is primarily vegetarian, except for the coastal areas in the north. Ragi and rice are the staple food items for Karnataka especially in the south region. The Mangalorean cuisine of coastal Karnataka is unique and diverse, owing to the different communities. Curry leaves and coconut, along with local spices are the basic ingredients.
From Spicy to Spiciest in Bellevue
Your Bellevue Indian restaurant says that now you know which states in the South of India serve the spiciest and not so spicy foods, you’d know where to take your travels. However, you’ll find them all here in MokSHA, Bellevue.