Dal from Southern India

South India, comprising the states of Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh, is a treasure trove of rich cultural heritage and natural beauty. The region is home to ancient temples, such as the Brihadeshwara Temple in Thanjavur and the Meenakshi Amman Temple in Madurai, which display exquisite Dravidian architecture. The scenic backwaters of Kerala, the picturesque hill stations of Ooty and Kodaikanal, and the pristine beaches of Marina and Kovalam are just a few examples of South India’s breathtaking natural landscapes. The region is also famous for its vibrant classical music and dance forms, such as Carnatic music, Bharatanatyam, and delicious cuisine, which includes popular dishes like idlis, dosas, and sambars.

Kanya Kumari is the southern most tip of mainland India, where the India Ocean, Bay of Bengal and Arabian Sea meet.  Sometimes one can see the three different colors of the three different seas.

Wonders of the States:

Pulse farming in South India

Pulse farming is important in South India. Pulses like tur, chickpea, and urad are grown in states like Karnataka, Tamil Nadu, and Andhra Pradesh. Farmers face challenges like less rain, poor soil conditions and pests. But with good farming practices and government help, pulse farming has been successful and farmers are able to earn a good living.

Food:

South Indian cuisine is a masterpiece of flavors, with popular dishes like Idlis, Dosas, Vadas, Sambars and Rasam.  Rice is their staple food. Coconut, spices and curry leaves are used extensively in their cuisine.  They even use chana dal and urad dal as spices.

Let’s cook the unique dal dishes from each state: Andhra Pradesh, Karnataka, Kerala, Lakshadweep Islands, Puducherry, Tamil Nadu and Telangana.

Coming up next ……………….Dal from Andhra Pradesh.

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