madras curry

this is very much interesting as the country like india which is a continent in itself with vivid climatic changes and culinary diversity. South Indian cuisine takes a prominent art in this as the food here is very much different than its northen part of the india and the food known to the rest of world. the food here is revolves with water thin curry, rice, tamarind (rown, podded fruit with brittle flaky skin and a deep brown-red, sticky pulp that surrounds several hard seeds. The pulp has a very unique sweet-sour-spicy flavor, scientific name ' tamarindus indica') the word curry derived from this part of region and even national soup of india 'mulligatawny' comes from this region.
vegetarianism is much more pronounced than the non-vegetarian food, the culture the climate and the food habits are totally diverse the staple food is rice which grows abudantly use of rice, tamarind, tomato, lemon, yogurt, less oily food is more prominent in the food. as the climate is too hot the curries are watery, rice has been used in various ways from its bread to sweet pudding the day starts with breakfast where you can see either steamed rice cakes 'idli' and 'sambar' also Dosa a crepe made with rice and split black gram, where as in lunch you can have rice with different curries and the food always ends up with rice with yogurt flavoured with curry leaves or rice with butter milk as they both works as a coolent for the hot suuny day, coastal part eats fish and here too curries are watery one more prominent thing here is usage of coconut is in abudant as the states like kerala and tamilnadu grows largest coconut produce in india so use of fresh grated coconut dried, coconut milk and even use of coconut oil for cooking food is also prominent.

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