If you have already not ascertained in many ways that South India uses yogurt, it is your signal to start.
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Yogurt is a head in most Indian kitchens, but in South India, it is much higher than just one side on the plate. Whether it is mixed in rice, turned into a tangi curry or whispering in a fresh drink, Dahi plays a role played in everyday meal. Its cooling nature makes it perfect for hot climate and its versatility means that you will find everything from main to Sangat. Curd -based dishes are simple, intimate and deeply satisfactory. If you have already not ascertained in many ways that South India uses yogurt, it is your signal to start. There are five delicious dishes here that actually perform its magic.
Here are 5 curd-based South Indian cuisine that you have to try:
1. Curd rice
It is a comfortable meal of South India. Ripe rice is mixed with creamy yogurt and angry with mustard seeds, curry leaves and green chillies. Garnish with pomegranate seeds or grated carrots, it is a perfect way to eliminate soothing, satisfactory and spicy food.
Also read: 10 delicious South Indian Comfort Food Combo you can make at home
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2. Neer peacock
Neer More is a spicy buttermilk that takes oath in South India summer. It is made by combining yogurt with water and adding ginger, green chillies, curry leaves and a pinch of salt. Cold served, it immediately refreshes and also supports digestion.
3. Moru Curry
Based on this region, the peacock is also known as Kuzambu or Majije Hali, it is a curd-based curd made with dish coconut and light spices. Vegetables like Ash gourd or Okra are often added. It is served with warm rice, it is a light part of everyday food.
4. Dahi Vada (Thyar Vadai)
This dish brings soft medu wadas and thick yogurt together in the most delicious way. The Vadas is soaked in spicy yogurt and mustard seeds, curry leaves and sometimes with spraying of bondi. It is equally popular in festivals and family celebrations.
Photo Credit: ISTOCK
5. Packed
Pachdi is the answer to South India. Made with yogurt and vegetables such as cucumber, beet or okra, it is finished with a simple mustard seed and curry leaf tempering. Quiet and freshly added to the spicy birnis to the South Indian Thalis beautifully with everything.
Also read: How to make South Indian style eggs correctly
Are you excited to try first of these curd-based dishes? Tell us in the comments.
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