South Indian cuisine
E742901
South Indian cuisine is a regional Indian culinary tradition known for its rice-based dishes, fermented foods like idli and dosa, extensive use of lentils and coconut, and characteristically tangy, spicy flavors.
Statements (79)
| Predicate | Object |
|---|---|
| instanceOf |
Indian cuisine
ⓘ
regional cuisine ⓘ |
| accompaniment |
coconut chutney
ⓘ
gunpowder chutney (podi) ⓘ mint chutney ⓘ tomato chutney ⓘ |
| associatedWith |
Andhra Pradesh
NERFINISHED
ⓘ
Karnataka NERFINISHED ⓘ Kerala NERFINISHED ⓘ Lakshadweep NERFINISHED ⓘ Puducherry NERFINISHED ⓘ Tamil Nadu NERFINISHED ⓘ Telangana NERFINISHED ⓘ |
| commonIngredient |
asafoetida
ⓘ
black pepper ⓘ coconut ⓘ coconut oil ⓘ coriander ⓘ curry leaves ⓘ fenugreek ⓘ garlic ⓘ ghee ⓘ ginger ⓘ green chilies ⓘ jaggery ⓘ lentils ⓘ mustard seeds ⓘ red chilies ⓘ rice ⓘ tamarind ⓘ |
| country | India ⓘ |
| course |
breakfast
ⓘ
dinner ⓘ lunch ⓘ |
| dietaryPattern |
includes non-vegetarian dishes
ⓘ
often vegetarian ⓘ |
| eatenWith | hand ⓘ |
| flavorProfile |
savory
ⓘ
spicy ⓘ tangy ⓘ |
| influencedBy | Dravidian culture ⓘ |
| mealStructure | thali ⓘ |
| notableDish |
appam
ⓘ
avial ⓘ bisi bele bath NERFINISHED ⓘ chettinad chicken NERFINISHED ⓘ curd rice ⓘ dosa ⓘ filter coffee ⓘ fish curry ⓘ idiyappam ⓘ idli ⓘ kesari bath ⓘ kootu ⓘ lemon rice ⓘ mysore pak NERFINISHED ⓘ payasam ⓘ pongal NERFINISHED ⓘ poriyal ⓘ puttu ⓘ rasam ⓘ sambar NERFINISHED ⓘ tamarind rice ⓘ thoran ⓘ upma NERFINISHED ⓘ uttapam NERFINISHED ⓘ vada NERFINISHED ⓘ |
| region | South India ⓘ |
| religiousInfluence |
Christianity
NERFINISHED
ⓘ
Hinduism NERFINISHED ⓘ Islam NERFINISHED ⓘ |
| servingStyle | banana leaf ⓘ |
| stapleFood | rice ⓘ |
| usesFermentedFoods |
dosa batter
ⓘ
idli batter ⓘ |
| usesTechnique |
fermentation
ⓘ
steaming ⓘ tawa frying ⓘ tempering ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.