This Festive Period, Try These Most Popular South Indian Food

imageKarnataka, Andhra Pradesh-Telangana, Tamil Nadu, and Kerala, are the southern states that make up South Indian cuisines. The food of the South is influenced by both location and culture. As with other countries, there are significant geographical distinctions, and even within a single state, cuisine can vary substantially. 

For each of the states, there are usually vegetarian and non-vegetarian options. In addition, each area has its own signature major dishes, snacks, light meals, desserts, and drinks. If you want to explore the authentic dishes of South India then Lock Your Trip (LYT) offers a wide range of Tamil Nadu Tour Packages that will enhance your touring experience. 

Here is a list of the Most Popular South Indian Food the one should definitely explore in his life. 


Pongal is a delicious rice dish that is traditionally served in Sri Lanka on special or formal events. It's usually prepared over an open fire in a clay pot. The milk and water are cooked first, and if the fluid pours over the pan, it will bring good fortune to the household, according to Tamil traditions. 

Because each member of the family ritually contributes a fistful of rice to the pot, pongal making is a family event. The remaining rice, mung beans, cane sugar, and ground cashews are then added to the meal. Pongal is prepared on banana leaves, and before each family member eats it, they all pray to the Sun god. 

Whether there was any leftover pongal, it is frequently distributed with family and friends. The cooking style among Sri Lanka's Tamil race, and its name is taken from Thai Pongal, a holiday held on January 14th to

commemorate the conclusion of the harvest season, which is the Tamil counterpart of Thanksgiving. 

Pongal is made in many Tamil homes in Sri Lanka and around the world on that day.It is one of the best South Indian Foods. 


Dosa is a small pancake that is one of India's most popular foods. It's created using wet rice and black gramme beans that are pounded into a paste and blended together to add a texture mixture that's fermented at night. A handful of fenugreek seeds are added to the batter, giving the dosa its unique golden brown colour and delightful, crunchy consistency. 

It's then cooked on a hot, lightly greased skillet, giving it a fine, light feel and round form. Although dosa is a popular meal across India, some say it developed in the southern Indian state of Tamil Nadu. It's a centuries-old cuisine with roots dating back to the first century AD, when it was first referenced in Tamil literature. 

Others think it has a connection to Udupi (modern-day Karnataka) because of the Udupi eateries. Dosa is a delicious dish that is typically eaten for breakfast, dinner, or as a bite to eat. Dosa is an excellent addition to a variety of sumptuous Indian cuisine, such as meat and vegetable curries or chutneys, due to its neutral flavour. 

It's frequently packed with items and folded, or provided on the side as a vital component of a meal, where it's typically used to scoop aromatic side dishes. Dosa has been altered and blended with other nutritious ingredients of various diverse kinds, similar to other ancient culinary mainstays. 

Some regions employ wheat flour, semolina, rice flour, or soy milk to make gentler, more diversified, and more intriguing dosa variations. This ancient Indian creation can be found in a variety of forms throughout India; street shops sell it as a quick snack, and it is an indispensable

ingredient in traditional Indian eateries. It is considered one of the best South Indian Cuisine. 


Idli is a savoury Indian cake that is a favourite breakfast food in many South Indian households, however it is available across the country. It's produced with a batter of fermented beans and rice that's cooked after that. 

These savoury cakes are frequently cooked perfectly and eaten alone, soaked in sambar or sauces, or seasoned with a variety of spices. Because of its widespread popularity in India, several additional types of idli exist, including rava idli, which uses semolina instead of rice in the mix, and malli idli, which are idlis cooked with curry leaves and coriander. 

Idli's origins are still a point of contention, with many articles stating various roots, such as Gujarat, Karnataka, and Indonesia. Idli is a popular morning dish in many Indian households, irrespective of its heritage. It is chosen as one of the most popular Tamil nadu traditional foods


Sambar is a famous curry meal made with beans and veggies in a tamarind-based sauce. It's from Tamil Nadu, but it's also popular in Sri Lanka and other parts of South India. Traditionally, the meal is eaten with steamed rice or a variety of Indian flatbreads. 

The Maratha emperor Shivaji's son, Sambhaji, constructed Sambar by accident. Sambhaji wanted to make dal for himself while the head chef was gone, so he added a little tamarind to the pot during the cooking

process. Because tamarind isn't used in dal, the royal cooks chastised him. 

Sambhaji, on the other hand, adored the meal and called it sambar after himself. Today, there are many other types of sambar, including seafood sambar, chicken sambar, and even vegetarian sambar. 

Hyderabadi biryani 

Hyderabadi biryani is a South Indian dish made with basmati rice, goat, mutton, lemon, curd, red onion, and saffron. There are two sorts of meals: kachchi (uncooked) and pakki (cooked) .The unusual procedure of boiling raw rice and raw meat together with exotic spices is supposed to give Hyderabadi biryani its rich flavour, as opposed to other regions where meat and rice are cooked separately. 

During the Mughals' reign in India, the unique culinary method known as dum is said to have originated in Persia. 


Upma is a wholesome Indian dish made with dry semolina or rice flour, cooked into a thick porridge.It's generally eaten hot for breakfast, but the flavouring is a little mild, therefore nuts, beans, and spices like turmeric and chilies are usually added to boost the texture. 

Upma is a South Indian dish that has grown in popularity through time and is now widely available across the country.It is said that no upma is the same, since every South Indian cook will make it differently, and there are numerous variations of the dish, such as upmas prepared with grated coconut instead of onions, or upmas with corn and milk. 


Pulihora is a famous south Indian cuisine that is widely available in Andhra Pradesh, Tamil Nadu, and Karnataka. Rice, turmeric, tamarind,

curry leaves, coriander, ginger, and green chiles make up this dish. Yellow lentils, toasted sesame seed powder, and mustard seeds can also be added to the meal to improve the already complex tastes. 

It is usually prepared for festivals and is yellow in colour due to turmeric, which is regarded holy in the Hindu religion and signifies celebratory celebrations. The word puli in its name means sour, which reflects the dish's tart taste. The spicy and salty tastes of the meal, on the other hand, are effectively tempered by the sour tamarind. 

Other states also have their versions of pulihora, so in Tamil Nadu, it is called puli sadam, and in Karnataka, the dish is known as puliyogare. It is traditionally served with sun-dried chiles and yoghurt (which is not vegan), making it a complete meal that is said to taste the best after resting for a couple of hours following its preparation. 


Appam is a traditional Indian dish pancake prepared from rice flour and coconut milk batter. Appam is especially popular in Tamil Nadu, Sri Lanka, and Kerala, where it is traditionally tied to the Nasranis, Syrian Christians who bake appam on a stone. 

The pancake originate near the southern tip of India, according to Gil Marks, an American food writer and history. Although nothing is known about the origins of appam, some assume that it came from Indian Jewish communities

It's usually served with hot sauces like coconut milk curry these days. Steamed eggs, chutneys, seafood, meat, and vegetables are some of the options for filling the pancakes. Appam is a popular snack that is usually consumed on the street. 

It's sold by street vendors known as hopper men all over Sri Lanka and India, and it's normally served in quantities of three to eight pods per person. Appam comes in a variety of flavours, including palappam, honey hoppers, and achappam, thanks to its growing popularity. Sweet variants are frequently created for special occasions or holidays. 

Chicken 65 

Chicken 65 is a traditional chicken dish from Chennai, India. Deep-fried chicken is marinated with ginger, lemon, red chilies, and a variety of other spices before being served. There are a few hypotheses regarding where chicken 65 came from. According to common belief, A. M. Buhari invented it in Tamil Nadu in 1965. 

Another version claims that the dish was created using 65 spicy chilli peppers as a symbol of manhood. There are also some improbable theories, such as the one that claims the chicken was sliced into 65 pieces or that it was 65 days old when the dish was made. 

The success of the meal has resulted in a plethora of variations, with each South Indian state having its unique version. The meal is served with grated coconut in Karnataka, and the chicken is boiled rather than

fried in Andhra Pradesh. Chicken 65 is frequently accompanied by fiery crimson chutneys.