Owing partly to the migration of around two million Tamils during the second half of the 20th century to the West, the cuisine of South India has become one of the most popular around the world. Still, the food of the Tamil community, which is typically vegetarian and serves as most people’s introduction to South Indian cuisine, doesn’t necessarily represent the region as a whole.
Unlike the North Indian states that rely heavily on dairy and livestock, South Indian cuisine is marked by the heavy use of curry leaves, coconut milk (yes, vegan!), tamarind, and black peppercorns. Spread over six states—namely, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, and the union territory of Puducherry—the recipes are as varied as any other region, even if dried red and green chilies, coconut, and the refreshing tang of tamarind also make regular appearances.
There’s a change in the palate the further south you head: the curries get soupier and the food a little lighter, while the coastal regions are more prone to using coconut milk and are—unsurprisingly—big on seafood. Meanwhile, states like Karnataka, Tamil Nadu, and Andhra Pradesh are known for their spices, complex flavors, and abundance of vegetables. When it comes to South Indian food, variety is no issue whatsoever.
Below, find some of the best dishes from South India (although there’s plenty more to sample besides) to help you broaden your culinary horizons.
Meen pollichathu is one of the most popular dishes from the Syrian Christian community in Kerala. A must-eat in any local toddy shop (or makeshift drinking establishment), the dish is typically made with karimeen, or pearl spot fish, which is found in abundance in the waters of Kerala. (In the absence of karimeen, you can also use pomfret or mackerel.) An onion and tomato masala is slathered generously on the fish before it’s sealed in a banana leaf and cooked to perfection. Traditionally, the dish is paired with rice—but we also suggest grabbing a couple of beers to wash down all that fiery goodness, or you could go local and sample some toddy, an alcohol made from date palm.
The word poriyal is Tamil for fried or sauteed, but as expected, this dish goes by various names in different regions: palya in Kannada (Karnataka), vepudu in Telugu (Andhra Pradesh and Telangana), and mezhukupuratti in Malayalam (Kerala). To make it, you shallow fry diced or chopped vegetables and greens along with spices like mustard seeds, urad dal (black gram), onions, and vegetables, before further spices—often turmeric, dried red chilies, and coriander—are then added to the dish. In Tamil Nadu, shredded coconut is used as a dressing; elsewhere, poriyal serves as a popular side dish alongside the typical trio of rice with sambar, rasam, and yogurt.
Savour the delights of this tangy delicacy that will transport you straight to Kerala. Translating to a prawn mango curry, the addition of raw mangoes gives it a sour aftertaste, while the coconut milk adds body to the dish; some recipes also call for grated coconut as an alternative. Like most South Indian curry, it pairs perfectly with appam (a fermented rice pancake) or rice. (Matta, or red rice, is ideal here.) Perfect as an afternoon meal—followed by a siesta, of course.
A popular delicacy from Mangalore—Kundapur, to be more specific—ghee roast can be prepared with either mutton or chicken, and includes a spicy masala (a mix of byadagi chilies, cumin, peppercorns, clove, fenugreek, coriander, tamarind paste, and garlic). The region is known for its use of whole spices that are toasted and then ground to powder, imparting multiple layers of flavor and a heady aroma. (In all honesty, cook anything in ghee, or clarified butter, and it will turn to gold—what butter is to France, ghee is to India.) Pair this with neer dosa (a crepe made from rice batter) or appam (a fermented rice batter and coconut milk pancake) for a hearty experience; ditch the cutlery and be ready to use your hands.
Another Mangalorean specialty, kori gassi comes in a fiery red hue (the chilies impart the color—although that may seem daunting, the dish is mild), and is a chicken curry popular among the Bunt community of this coastal region in Karnataka. The thick curry is laced with notes of caramelized onions, coconut, and a spice paste of garlic, ginger, grated coconut, coriander, red chili, cumin, fenugreek, black peppercorns, and turmeric. The addition of tamarind lends it a much-needed depth, while the dish is traditionally enjoyed with kori roti (a flatbread made with rice flour) or neer dosa.
A popular delicacy in Coorg—a popular vacation spot for South Indians—pandi curry is a pork specialty that is hard to miss if you’re in the area. (Coorg is known for its lush green hills and coffee plantations, which also explains the tourists.) The dish has a distinct flavor of kachampuli extract that acts as a souring agent; although the extract is indigenous to the region, one can use tamarind extract to achieve a similar flavor profile. The meat is first cooked in its fat, before spices are added; it goes best with akki roti and a beer.
South Indians have no shame in loving a fried treat at tea time—from fried eggplants and onions to potato chops and everything in between, give us a cup of chai to go along with it and we’re happy. Aloo bonda is the South Indian version of mashed potato chops, made with a filling of onions, curry leaves, spices, and a mixture of gram and rice flour before they’re tossed into a deep pan. Enjoy these with coriander or coconut chutney and some chai for maximum satisfaction.
Gongura mutton curry is a simple dish from Andhra Pradesh that goes well with piping hot rice. In this dish, the mutton is cooked with gongura leaves—although the recipe is quite simple, what makes this dish unique is the earthy, herbaceous taste that lowers the spice levels. Like most Indian dishes, however, the recipe differs depending on the region.
While most kebabs are cooked in the tandoor, shikampuri kebabs are fried. These delights from Hyderabad are a local favorite and feature a combination of chicken and dal (lentils) with a flavored yogurt filling in the center. While some might confuse shikampuri kebab with shammi kebabs due to its similarity in the recipe, the primary difference is the addition of malai (a sort of clotted cream) that makes it moist and delectable. A popular appetizer, these go perfectly with mint chutney.
While the world is familiar with Hyderabadi biryani, don’t forget to try the elusive Ambur biryani too. (It dates all the way back to the 18th century, when it was first cooked by the Nawabs of Arcot in the Vellore district of Tamil Nadu.) Unlike most biryanis across India, this variant uses short grain rice called jeera samba and is cooked over a wood fire with red chili paste and whole spices like cloves, cinnamon, and cardamom. It also uses fresh herbs like mint and coriander and is served with accompaniments like ennai kathirikai, a spicy and sour eggplant curry, and raita, a yogurt side dish. (Other than the Hyderabadi biryani, most South Indian biryanis tend to use short-grain rice.)
Puliyogare, or tamarind rice, is a popular dish from Karnataka that serves as a staple for locals. Made with tamarind extract and dry spices, the recipe is quite simple, although as always it has many variants—namely puliyodarai, pulinchoru, pulihora, and kokum rice—and is popular across the states of Telangana, Andhra Pradesh, Kerala, and Tamil Nadu. There are two ways to prepare this dish: one where the rice is cooked and added to the tamarind sauce, the other where the raw rice is mixed in with the tamarind sauce and cooked off. This can be served with a number of accompaniments, but the typical ones are pappadam, potato fry, and raita.
Pongal in its typical definition is a heart-warming porridge made of rice and yellow lentils that can be prepared to be both sweet and savory. Laced with cumin, asafoetida, curry leaves, ginger, black pepper, and ghee, it is usually made during the popular Pongal festival or other Hindu celebrations in South India, where it is offered to the deities. On a regular day, however, one can find it in local restaurants across Tamil Nadu.
One of the pillars of South Indian cuisine around the world, chicken chettinad is a popular dish that originated from the Narukottai Chettiar community, who hail from the Chettinad region in Tamil Nadu. The dish packs a punch: the chicken is slathered in a ginger, garlic, cumin, fennel, peppercorns, and red chili marinade that is then cooked off with onions, tomatoes, cinnamon sticks, and cloves, and pairs well with ghee rice.
Whether north or south, India has its fair share of crepes—but the pesarattu is likely one of the healthiest. A popular breakfast item in Andhra Pradesh, these crepes are made from a batter of whole green gram and spices like ginger, cumin, and chilies (yep, it’s gluten-free). The best part about pesarattu is that, unlike the idli or dosa, it doesn’t require fermentation; one can just soak the green gram for a few hours and make the batter right after. These can be savored with upma, a thick semolina porridge, and allam pachadi, a ginger chutney. Feel free to pile on some coconut chutney too—there’ll be no judgment here.
These small delights look exactly like takoyaki (honestly, they do) and are a perfect example of what to do with leftover idli batter, made with rice and black gram lentils. Typically known as kuzhi paniyaram, the dumplings can be made both sweet and savory; in most cases, however, the addition of onions, spices, herbs, and fresh coconut is preferred, before it’s then served with piping hot sambar or coconut chutney. (We also love a peanut chutney.) These are a part of what we call a tiffin, or breakfast snack, and like most South Indian dishes, they’re healthy and good for your gut.
What sooji halwa (semolina pudding) is to North India, rava kesari is to the South. A popular sweet dish, it is made with rava (semolina), sugar, ghee, saffron, and dried fruits. It is typically prepared during festivals or religious occasions, but you can find it in restaurants too. The word kesari is derived from the word kesar, which means saffron; hence the color and aroma of the dish. It is easily available in most regional areas in the south and is the best way to end a meal—this and payasam (sweet rice pudding) of course.
If you happen to like the smoky and meaty tenderness of eggplant, then this Hyderabadi gem is sure to entice you. When one thinks of Hyderabad, it’s probably biryani or haleem that springs to mind—but we encourage you to give this vegetarian delicacy a try. Think masala-stuffed baby eggplants that are cooked off in a rich peanut, sesame, and coconut-based gravy—what’s not to love? The dish is quintessentially popular (as it should be) and is the perfect accompaniment to rice, roti, or even biryani on days you’re feeling conflicted.
A popular street snack hailing from the state of Tamil Nadu, kothu parotta is a savory delight that one should revel in. Traditionally, the dish finds its origins in Sri Lanka, but has rightfully garnered popularity across Singapore, Malaysia, and the Maldives. The term ‘kothu’ translates to ‘shred’, which denotes the way the flatbread is cut up using two iron spatulas. It is usually mixed in with salna, or kurma, which is a flavorful gravy made with spices, vegetables, and/or meat. However, feel free to play around with the choice of protein, as the dish has multiple variations. (It’s also typically served with onion raita.)
When you think of meatballs, you may not typically think of India—but allow us to introduce you to kola urundai. While you can choose your protein, it is the mutton (goat but you can also use lamb) keema (mince) balls that are best known. The flavorful meatballs are a Chettinad delicacy and if you haven’t already guessed, these are made by combining pre-cooked mutton keema or mince with a kola masala (a mix of ginger, garlic, green chilies, onions, curry leaves, coriander leaves, cinnamon sticks, coriander seeds, cloves, cardamom, fennel, poppy seeds, coconut, salt, red chili powder, and coriander powder) which are then fried off to perfection—think Italian meatballs, but with way more spices. You can serve it up as an appetizer or pair it along with a main meal.
Many may have heard of a malabar parotta (typically a very flaky flatbread hailing from Kerala), but we’d like to introduce you to its gluten-free cousin, the Pathiri. Also known as ari pathil or just pathil, this crepe-like dish uses three simple ingredients: namely, rice flour, oil, and water. It is popular among the Mappilas of the Malabar region in Kerala and makes for an ideal vessel to pair with an aromatic chicken curry or even a fiery Mutta (egg) roast.
Nandu varuval or crab fry is a fiery Chettinad (a region in the state of Tamil Nadu) specialty that uses a heavy hand of shallots or baby onions, aromatics like curry leaves, and bold spice choices like pepper, coriander, red chili, and fennel to elevate the final dish. Chettinad cuisine is well known for its use of dry-roasted spices, and this dish is no exception. Feel free to serve it up as an appetizer with a couple of beers, or just a big helping of rice.
While Instagram has us convinced that ripe bananas are essential for moist banana bread, pazham pori also makes for the perfect evening snack to pair with your chai (masala, as always)—something that Keralans have been doing for decades. A sweet treat made by batter-frying (in a mixture of AP flour, sugar, a smidgen of turmeric powder, a pinch of baking soda, and rice flour) ripe bananas till they’re crispy, this one’s a keeper.