7 South Indian Dishes Named After Different Cities
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South Indian cuisine is the singular term that is used to describe the wide foodscape in states such as Andhra Pradesh, Tamil Nadu, Kerala, Karnataka and nearby areas. One of the most prominent aspects of South Indian cuisine is the use of varied spices and local produce. There are a lot of dishes cooked in South Indian cuisine that use recipes which are hundreds of years old. 

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The people in that part of the country have maintained the age-old customs and the authenticity of some particular dishes. Other than this there are a lot of dishes in the South Indian cuisine that are specifically cooked in a particular area. These dishes have such a profound connection with their native cities that they're often called by the name of the city of their origin only. Here are some famous South Indian dishes that are named after their place of origin.

* Hyderabadi Biryani 

Hyderabadi biryani is not just flavourful and aromatic but also is one of the quintessential dishes of the Southern part of India. Biryani is one dish that was introduced in India by the Mughals but people accepted it with so much love that it has become an indispensable part of Indian cuisine. It is cooked after blending some boiled Basmati rice, with a layer of spices, onions, marinated, pieces of chicken and some fresh coriander and mint leaves. One of the most important ingredients in a Hyderabadi biryani is a lot of Kashmiri saffron.

* Chettinad Chicken

Chettinad chicken is not just spicy but is also extremely flavourful. Chettinad cuisine is a branch of South Indian cuisine that boasts an array of regional flavourful dishes. It is made by marinating chicken with some yoghurt, freshly ground, spices, curry leaves, and shredded coconut, and is cooked in a very spicy and heavy gravy. Instead of using vegetable oil, people like to make it in coconut oil. This dish is heavily seasoned with spices and is generally enjoyed with some boiled rice.

* Coorgi Pandi Curry

A coorgi pandi curry is a famous dish from Karnataka. It is a type of pork curry. Pork is not a very conventional meat in India but in the Southern part of the country, people will find a lot of dishes, inspired by pork meat and its dense flavours. The dish has a special touch of corgi spices and is also made by heavily using vinegar. The vinegar that is used to make this dish is derived from the local apples or any other citrusy fruit like lemon or grapes that are cultivated in that area.

* Andhra Pulihora

As the name suggests, Andhra pulihora is a famous dish that is from Andhra Pradesh. It is an extremely spicy and tangy rice mix. The dish is made from an amalgamation of ingredients like tamarind paste, spices, curry, leaves, peanuts, and some boiled rice. It can be easily called the South Indian version of poha as it has some prices of a lot of freshening gradients and can be a great breakfast recipe. A lot of Kashmiri red chillies are also used to make this dish.

* Malabar Parotta

A Malabar parotta was invented in the Malabar region in Kerala. This is a type of flatbread or paratha that is extremely flaky and has a very delicate crust. It is layered and is made from refined flour, water, and some vegetable oil. Then it is cooked in a pan with a little bit of oil so that it is perfectly crunchy. The right way to eat Malabar parotta is to serve it with some exquisite South Indian curry or even coconut chutney. This flatbread goes well with every type of curry as it helps balance the spicy flavours of a curry.

* Mangalore Buns

Mangalore buns are sweet, fluffy, and very interesting buns that are famous in Mangalore Karnataka. These are made from mashed bananas, yoghurt, sugar and some all-purpose flour. All of these ingredients are mixed to make small pancakes or burn-like structures that are then cooked. This is a very famous breakfast option in Karnataka and is often found in a lot of bakery shops. It can also be consumed as a teatime snack.

* Mysore Masala Dosa

Mysore masala dosa again is a very self-explanatory dish as one can understand from the name of the dosa that it is from the city of Mysore in Karnataka. This is a very famous dosa which is also quite prevalent in the northern part of India because of its light texture and spicy seasoning on the top. It is like a crepe that has a stuffing of some potatoes and spices and served with some coconut and mint chutney.