Pongal
Pongal is a beloved rice dish from South India and Sri Lanka, often cooked with milk. Varieties like venn, sakkarai, kozhi, and sanyasi pongal are integral to Tamil cuisine, adding rich flavors to celebrations.
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Vada
Vada is a savory doughnut made from urad dal or chana dal batter, sometimes with potatoes or sago. Crispy on the outside and dense inside, it’s a popular snack or breakfast in South India.
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Rasam
Rasam is a spicy, flavorful South Indian broth served alongside rice. With a thin, watery consistency, its distinct tangy flavor sets it apart from the richer sambar, making it a beloved comfort food.
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Sambar
Sambar is a tangy, spicy stew made with tamarind and a variety of vegetables. Typically served with rice, it’s a warm and hearty dish that holds a central place in South Indian cuisine.
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Payasa
Payasa is a traditional South Indian dessert made by cooking milk and sugar with rice or vermicelli. Sweet variations also include pulses, jaggery, and coconut milk, offering a delightful, rich flavor.
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Idli
Idli is a steamed rice cake made from fermented rice and black lentil batter. A staple in South India and Sri Lanka, it’s a light and healthy breakfast option, often served with chutney or sambar.
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Medu Vada
Medu vada is a popular breakfast snack made from urad dal, shaped like a doughnut. Its crispy exterior and soft, fluffy interior make it a delicious treat enjoyed with chutney or sambar.
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Appam
Appam is a thin, soft pancake made from fermented rice flour and coconut milk. Traditionally deep-fried in a special pan called an appachatti, it’s a unique and delightful dish often paired with curries.
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Ragi Roti
Ragi roti is a pancake made from ragi flour, especially popular in Karnataka. Similar to akki rotti, it’s a nutritious, hearty dish often enjoyed with vegetables or chutney for breakfast or lunch.
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