SOUTH INDIAN RICE DISHES 

SOUTH INDIAN RICE DISHES

It's no secret mystery that South India is fixated on rice. There are such countless assortments of rice dishes that you can relish across the district.

Coconut Rice(Thengai sadam)

Thengai sadam is a conventional Indian rice dish beginning from the southern pieces of the country. The foundation of the dish comprises of rice and ground coconut, and it's then, at that point, prepared with an assortment of fixings, for example, cumin, mustard seeds, hot peppers, ginger, asafoetida, curry leaves, salt, oil, and cashews.When sautéed and cooked until done, thengai sadam is normally presented with flatbreads or curries as an afterthought.

Paruppu sadam

Paruppu sadam is one of the most well known side dishes from Tamil Nadu, comprising of rice and dal lentils which are prepared with different flavors and spices like garlic, bean stew, cumin, turmeric, and curry leaves. The entire dish can be made in a solitary pot, and its straightforwardness is the justification behind its prevalence.

Pulagam

Pulagam is a well known Indian rice dish that is typically pre-arranged when one is wiped out and feeling tired, or as a proposing to God during celebrations like Sankranti, where recently collected rice and split green lentils are utilized in the planning. Aside from rice and split green lentils, the dish comprises of cumin seeds, ghee (explained Indian spread), curry leaves, dark pepper, and salt.

Bisi bele bath

Bisi bele shower, meant hot lentil rice, is a fragrant and fiery dish beginning from the Indian territory of Karnataka. Sodden rice and lentils are joined with ghee margarine, tamarind, curry leaves, nutmeg, and vegetables like carrots, beans, onions, and green peas.According to K. T. Achaya, a food student of history, bisi bele shower is an advanced variety of an old dish from the tenth century called kattogara, comprising of rice, ghee, salt, and garlic. Notwithstanding, others differ and guarantee that the dish was developed in Mysore Palace, close to Bangalore, when it was an average lunch dinner that was moreover seasoned with cashews, dried coconut, mustard seeds, and cinnamon.

Sakkaraipongal

Pongal is a sweet rice dish that is generally eaten during unique or stately events in Tamilnadu. It is generally cooked in an earth pot over an open fire. Milk and water are bubbled first, and as indicated by Tamil convictions, assuming the fluid spills over the pot it will carry best of luck and flourishing to the family.The planning of pongal is a family undertaking in light of the fact that every relative ritualistically adds a modest bunch of rice to the pot. Along these lines, remaining rice is added to the dish with mung beans, pure sweetener, and ground cashews. Pongal is served on banana leaves, and before it is consumed the whole family says their petitions to the Sun god.

Curd Rice

A definitive Indian solace food known as curd rice is one of the most loved dishes of numerous south Indians. It is particularly famous in the territories of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu. This vegan supper comprises of rice and yogurt that is enhanced with green chile peppers, minced ginger, curry leaves and mustard seeds, yet it can likewise be improved by adding carrots, calabash, and cucumbers, or even nuts, grapes, and pineapple pieces.In South Indian cooking, curd rice is ordinarily served toward the finish of a dinner to adjust the fiery kinds of different food sources and to help with assimilation. It is generally joined by simmered carrots and salted mango or lime.

Pulihora

Pulihora is a famous south Indian dish that can without much of a stretch be found in the provinces of Andhra Pradesh, Tamil Nadu, and Karnataka. It comprises of rice, turmeric, tamarind, curry leaves, coriander, ginger, and green chiles. Furthermore, yellow lentils, broiled sesame seed powder, and mustard seeds can be added to upgrade the generally rich kinds of the dish.It is ordinarily ready for celebrations, yellow in shading because of turmeric - considered consecrated and representing bubbly events in the Hindu world. The word puli in its name implies acrid, mirroring the tart kind of the dish. Nonetheless, zesty and pungent flavors that are additionally present in the dish are even with the acrid tamarind.

Lemon Rice

A normal in most school and school lunch boxes and not without reason. This is the ideal handy solution on days when you sleep in or can't track down food in your cooler. All you want is the juice of a couple of lemons and the standard fixings (that incorporate turmeric, curry leaves, urad dal, mustard) to 'treat' the rice with. Jamie Oliver is a fan as well, suggesting this as a backup for Indian and Thai-style curries.

Karuvapellai Satham

Healthy, yet tasty! Curry leaf rice with all the decency (nutrients, calcium and iron) and kinds of curry leaves, this is a well known blended rice choice across Tamil Nadu. You can likewise substitute the curry leaves with coriander leaves; the outcome - a significantly more brilliant green form that is similarly scrumptious.