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RECIPES - South India

The majority of inhabitants in the southern states of India are lacto-ovo vegetarian. The primary staples are rice and legumes (lentils), with buffalo and coconut milk substituting for the more typical cow's milk of the North. For centuries, the Moghul invaders from Persia influenced the cuisine of the North-West, but were unable to penetrate far enough south to have a similar effect. Thus, the cuisine of the South is much as it was thousands of years ago.

The popular term "curry" (from "kari") was a southern term to describe the leaves used in many stews, and mulligatawny soup is an Indian/British marriage of ingredients. Although served room temperature to warm, southern dishes are renowned for their fiery heat, created by chilies, ginger and mustard seeds. Hands are the preferred utensil for eating, with banana leaves substituting occasionally for stainless steel "thali" plates. The following dishes comprise a very common lunch-time assortment.

MASALA DOSA
SAMBHAR
COCONUT CHUTNEY (TEYNGA THOYAL)
RASAM

Note on ingredients: Many ingredients called for are only available in Indian shops. In the following recipes, there are ingredients which may be unfamiliar. Here is a brief description of what to expect:

Ghee: Commonly used in Indian cooking, ghee is the clarified oil left after boiling butter for a long period. Vegetable ghee is also available and is simply hydrogenated vegetable oils. For vegans and the health conscious, any light vegetable oil that withstands high temperatures (canola or peanut) is acceptable as a substitute.

Urad dhal: This legume is black in it's whole form, but when split and cleaned it is a cream colour (this is the form needed for dosai).

Channa dhal: In North India, "channa" refers to chickpeas. However, in the south it is a yellow split pea. This is commonly available in most supermarkets.

Toor dhal: Resembles the yellow split peas mentioned above. Watch for the labels.

Drumstick: A long (18") green stick-like vegetable containing a sweet pulp. Look for firm, unblemished stalks.

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