What are some South Indian dishes that people from other parts of the country don’t know about?

Answer by Raakhee Venugopal:

Kerala foodie alert!!!! 😀 We Malayalis are extreme lovers of good food, going to painstaking lengths to make some of the most elaborate dishes in the world! Here are a few of my favorite dishes from Kerala. These are mainly traditional dishes that are made in my parents’ ancestral homes even now.
Avalose podi
This is a snack that my grandmother used to give us kids during evening tea-time. It’s made with grated coconut and rice powder, and tastes fantastic when had with a few spoons of sugar. Recipe–> http://sibiskitchen.com/2011/08/…
This has been mentioned in many other answers, but I like the one that has a filling of jaggery and coconut inside. Yumm! These are traditionally made for Ganesh Chaturthi. Recipe link–>Vella Kozhukkattai/Mothagam
Thenga Dosa
This is type of dosa made with coconut and raw rice. It’s very light and a lot less crispier than the traditional dosa. Here’s the recipe link-Coconut Dosa
Manga perukku
This is an appetizer or an accompaniment for lunch. It’s made with raw mangoes, cocnut, mustard seeds, etc. Fires up your taste buds like nothing else! Here’s the recipe link–>Manga Perukku – Mango Thayir Pachadi
Pachamanga chammanthi
They say there is no need for any other accompaniment for rice if there is pachamaanga chammanthi. This is a dry grind of raw mangoes, coconut and dried red chillies. Recipe –>Pacha Manga Chammanthi -Green Mango Chutney – Kerala chammanthi recipe
Ulli chammanthi
This one looks like it might burn your insides but it’s delicious no doubt. Made only with shallots, dried red chilli and red chilli powder, this taste bud bomb is a killer combo with boiled tapioca, or as an accompaniment with idli, dosa or even boiled eggs! It’s very easy to prepare, but here’s the recipe anyway–>Mulak Ulli Chammanthi (Red chilli – Onion Chutney)
Basically rice powder and grated coconut steamed in layers in a cylinder like vessel. This a prime breakfast item in Kerala and in Sri Lanka. There are many types of puttu available now. Variations are made in both the coconut (other fillings like banana, meat, fish, etc.) and in the rice powder (can be replaced with ragi, corn, wheat, etc.). It is usually had with black gram curry, pappadams and banana. Here’s the recipe–>God’s Own Country’s favorite ” Puttum Kadalayum”
This is again rice flour that is pressed out of a noodle press to form small mounds and it is then steamed. This dish is again a popular breakfast item in both Kerala and Sri Lanka. It is usually had with sweetened coconut milk or with egg roast. Here’s the recipe–>Idiyappam with Kerala Egg Roast
Manga Thera
One of the most painstaking mango dishes ever. This was a means of preserving the thousands of mangoes that were left over during and after the mango season. We have a lot of mango trees around our homes and there was no way we could consume all those mangoes. Maanga thera is prepared by squeezing out the juice from ripe mangoes onto reed or palm mats in a thin layer and sun drying it. The next day, more juice is poured onto the dried layer and it is sun dried again. This process continues until the sheet is about 0.5 to 0.75cm thick. Each layer has to be completely dried before the next layer is poured. It is then rolled up and remains that way for a very long time. This is also popular in Orissa and is known as ambo soda there. Here’s a picture of a lady preparing ambo soda in Orissa.
This is a type of pickle made with dried mangoes, chilli powder, etc. Here’s the recipe in case you’re interested to try it out–> Adamanga Achar / Dried Mango Pickle

Signing off with a video that showcases the very best of Kerala’s delectable cuisine…Enjoy!
Mein Gott! *dramatic pose* How on earth did I forget this??
Jackfruit jam, people, JACKFRUIT jam. OMG! This is probably the closest you’ll ever get to having a mouthful of heaven with every spoon you lick off. This delicious thing was traditionally a means of preserving all those enormous jackfruits that grew in our yards. It’s a very lengthy process to prepare it the traditional way, which obviously yields the BEST results. This is made with ripe jackfruit flesh, lots of jaggery and lots of ghee (clarified butter) in enormous traditional Kerala brass vessels. The trick lies in taking it off the fire at exactly the right time! Yumminess to the core! This is used to make chakka pradhaman(a type of payasam), chakkapothi, or to be just had as it is. This stays intact for a very very long time if used with care.
Feeling brave? Try the recipe then–> Chakka Varatti/Jackfruit Preserve


What are some south Indian dishes that people from other parts of the country don’t know about?


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