Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is originated from South Indian cuisine and now popular in large parts of India and beyond. The stew is similar to an other Burmese cuisine dish used as a popular accompaniment to Burmese curries. It has also been introduced into the culinary habits of Sri Lanka since the 20th century, among many other elements of South Indian cookery.
Koottu (Tamil:கூட்டு), often transcribed "kootu", is a lentil and vegetable stew in South Indian, particularly Tamil and Kerala cuisines. The etymology for koottu derives from the Tamil word "koottu" which means "add" or "mixture/medley" i.e. vegetable added with lentils form the dish, which is semi-solid in consistency. The dish is noted for its nutty and complex flavors and textures, likely owing to the liberal addition of lentils and coconuts. It is typically less watery than sambhar, but more so than dry stir-fries. Virundhu Sappadu comes with a combination of boiled rice, sambar, rasam, curd, poriyal, koottu, appalam, pickles and banana. All koottus by default have some vegetables and lentils, but many variations of koottu exist:
Sadya is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadya is typically served as a traditional feast for Onam, the state festival of Kerala and Vishu.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra. It is also known as Puran puri, Holige, Obbattu, Bobbattlu, Poley, Bakshamulu, and Boli.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. The thali will also include preparations made from pulses or whole beans such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, sevaiya etc.
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.
Kaalan is a Keralite dish from South India, made of yoghurt, coconut and a raw fruit nendra kaaya or a tuber like the chena.
Avial is an Indian dish with origins in the state of Kerala of India. It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala and is also served as a delicacy in South India.
Thoran (Malayalam: തോരൻ, pronounced ; or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala. This common dish is usually eaten with rice and curry and is also part of the traditional Keralite sadhya.
Kichadi is another name for Pachadi used in some parts of Kerala, for the sour variant of the dish. A sour dish made of curd, ground cumin paste and either cucumber, ash gourd or white gourd, with sautéed mustard seeds and curry leaves as garnish. Kichadi is often served as part of the Sadhya. It is somewhat similar to the Raita served in North India, with the difference being the seasoning with mustard and curry leaves. Kichadi is not to be confused with Khichdi.
Pachadi refers to a traditional South Indian fresh pickle served as a side dish. Roughly translated, it refers to a plant which has been pounded or crushed.
Valla Sadya is a celebration in the Hindu temple at Aranmula, Kerala, India. During the festival, the village conducts a snake boat race in the Pampa River, and there is a feast at the temple. The Valla Sadhya is conducted on Ashtamirohoni day. During Valla Sadhya, Krishna, the main deity worshipped in the temple, will come to take the offerings from people. The legend is that in a Valla Sadya all dishes asked for must be given to the people in order to please the lord.
Theeyal is a South Indian dish originating from the Indian state of Kerala. It has a soupy consistency, and is made from a mixture of spices consisting of roasted coconut, coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables. When completed it looks like a rich medium brown gravy and is normally served with rice.
Molagoottal is a South Indian stew with coconut and lentils as a base. It is a dish unique to the Nairs and Iyers of Kerala.
Olan is a dish that is part of the Kerala cuisine of the state of Kerala in South India. It is a light and subtle-flavored dish prepared from white gourd or ash-gourd, and black-eyed peas, coconut milk and ginger seasoned with coconut oil. It is usually served as part of a Sadhya.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Vada, vadai, wada, or bara is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
Ada pradhaman is a traditional Keralan dessert made by using the rice ada with a sauce of cooked coconut milk and jaggery. Ada pradhaman is specially prepared in every home of the state of Kerala,India on the festival day of Onam, it is served together with Sadya. A variety of payasam, ada pradhaman is known as the King of Payasam.
