South Indian cuisine
Rice is one of the most important staple foods in South India. It is used not only as a whole grain, but also in the form of flour for the preparation of idli or dosa, among other things. The tropical climate means that a wide variety of different vegetables and fruits are used, as well as fish and seafood. Another characteristic feature is the use of coconut, grated in chutneys or in the form of coconut milk or coconut oil. The most common dishes include the lentil dish sambar served with rice, and biryani, a rice dish with vegetables and usually meat. Currys are also native to South India, or more precisely to Tamil cuisine. This term does not refer to the spice mixture known in German-speaking countries as such, but to saucey, spicy dishes that simply served as inspiration for the curry powder produced only for export. South Indian cuisine is characteristically spicy due to the high use of green and red chilies, but also pepper from Kerela in southwest India, as well as garlic and ginger. Many dishes are also seasoned with curry leaves and tamarind. A wide variety of dishes made from pulses, such as dals, are typical.