South Indian Cuisine II

Karnataka Food
North Karnataka meal represented as the mildest (in terms of spiciness factor) among the four South Indian states' cuisines, there is a abundant use of palm sugar which is brown sugar and meagerly used chilli powder. Since the number of vegetarians in Karnataka is pretty high in comparison to the other states, vegetarian food is loved by almost everybody for all meals of the day. Udipi cuisine forms an important and integral part of Karnataka cuisine. Some distinctive dishes include the ubiquitous Masala Dosa, Davanagere Benne Dosa, Bisi bele bath, Akki rotti, Anna Saaru, Ragi rotti, Khara Bath, Vangi Bath, Kesari Bath, Ragi mudde, and Avare Kal Saaru. The famous Masala Dosa with all its recent fusion variations is actually a staple member of the Udipi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are well loved in South Karnataka. Coorg district is celebrated for spicy kind of pork curries while coastal Karnataka prides itself in its many lip-smacking sea food specialties. Among desserts, Chiroti , Obbattu/Holige, Dharwad pedha, Mysore Pak, Pheni are famous.
Kerala Food
Kerala cuisine is quite diversified. The variety is best sorted on the foundation of the several communities. The Hindus, especially the Nairs and Namboodris have a more obvious leaning vegetarian cuisine, whilst the Christian and the Muslim communities have a predominantly non-vegetarian food. Since Kerala's primary export is coconuts, almost all of the dishes, regardless of the diversity in the cooking styles of the different communities, have coconuts associated with them, either in the form of slivers or coconut oil. Seafood is also much loved in the coastal regions and eaten almost daily.
Vegetarian: olan, nendarangai chips, aviyal, paalpradaman, erucherri, sambar, rasam,
Non-vegetarian: fish curry (various versions depending on the region), chicken fry with shredded coconuts, fish fry, shrimp coconut curry, Kerala beef fry etc
Typical Indian masala dosa, Kerala style is a combination of chopped, cooked and fried vegetables with Indian sauce and a lot of spices as the basic stuffing, ensconced in a fleshy brown dosa made out of a lentil and rice batter. This extraordinary dish it is served with coconut chutney and hot sambhar.