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Essential South Indian Spices

David — Thu, 03 Nov 2016 09:39:12 +0000

Southern Indian food is all about spice.
It’s no secret that India has amazing food, and in every region you travel new culinary discoveries await. There are vast differences between the cooking styles of different areas of the subcontinent. North Indian cuisine has noticeably central Asian influences, with greater use of meat, thicker sauces (often featuring yoghurt) and is usually accompanied by bread. Southern India is the ideal location if you love vegetarian food, rice, lots of coconut and, of course, spice.

Photo by Joe Mon Bkk

While the various regions of Southern India have different culinary styles — Udupi cuisine, the tastes of Kerala, the curries of Andhra Pradesh — there is one thing that unites them: mastery of spice. If you want to understand Southern Indian food, you need to know the spices used. Often exported, the spices grown in South India are best tasted in the country itself. Here is a selection of the most essential South Indian spices!

Cardamon

Both green and black cardamom seeds are essential South Indian spices and are popular all over the region. Green cardamom is the most popular, and most versatile, used in everything from spice mixes (like garam masala) to desserts. Black cardamom has a powerful, smoky taste, and the pod can be incredibly spicy. As well as its delicious flavour, cardamom is revered for its health benefits: it’s said to possess numerous favourable qualities, including being anti-carcinogenic, anti-depressant, a detoxicant, and a cure for gum disease! By weight, it is the world’s third most expensive spice.

Tamarind

Tamarind is actually a fruit, whose insides are sour though they can become sweeter, depending on ripeness. Often used as a paste, it’s an important feature of South Indian cuisine, particularly in Andhra Pradesh, where it’s mixed with chilli powder, and Tamilnadu, where it is the most commonly used souring agent. Used in everything from stews to sauces, desserts to drinks, it’s also prominent in the West as an ingredient in Worcestershire sauce.

Red Chilli

Perhaps the most famous of all essential South Indian spices is red chilli. Brought to India by the Portuguese, their former colony of Goa is still known for its chilli-based curries like Vindaloo. However, chilli is now an important part of cooking all over South India, and three-quarters of chillis exported from India actually come from Andhra Pradesh, not coincidentally known as home to the spiciest food on the subcontinent. Chillis are usually dried and ground up into a powder, though can be used whole, for example in tadka. If you can handle the spice, they also regarded as good for your health.

Turmeric

Photo by Simon A. Eugster

The bright orange-yellow spice turmeric is often used to give curries an attractive golden colour but watch out: it stains. Can be used fresh, dried, or in a paste. Known as an anti-oxidant and anti-inflammatory, it’s particularly useful for sufferers of arthritis.

Black Pepper

Though popular worldwide, black pepper is native to South India, originating in the Western Ghats and the Malabar Coast. The heavy, regular, rainfall of the region provides the perfect conditions for growing the spice, which the area still exports to much of the world. Usually ground straight onto dishes, black pepper is also very good for your health: it speeding up the metabolism, strengthening bones, and protects the liver!

Clove

Though originally found on Indonesia’s Maluku islands, cloves are now one of the essential South Indian spices. The dried flower buds provide a characteristicly warm flavour, and the whole bud is often cooked in oil or ghee to spice a dish, though too much can overpower other flavours. Cloves have long be known to be healthy, and play a role in tradition Indian Ayurvedic medicine.

Nutmeg

Nutmeg is the seed of the Myristica fragrans tree, which also originated in the Maluku Islands of Indonesia; another spice, mace, is derived from the seed’s dark red shell. Ground then dried, nutmeg adds warth to a dish and is often used in biryanis, although, unlike in Western cuisine, South Indians rarely add it to desserts. While nutmeg contains many healthy nutrients, and in medium doses is an effective anti-depressant, avoid consuming large quantities: it’s actually a dangerously powerful hallucinogenic!

Cassia (or cinnamon)

Cassia, derived from the bark of a Chinese evergreen tree, is one of the essential South Indian spices, and is often sold abroad by the name cinnamon. True (Ceylon) cinnamon, derived from Sri Lanka, is rarer. Cassia, sometimes known as Chinese cinnamon, has a slightly sweeter taste than its namesake and is another spice that Indians use to flavour savoury dishes, while being a popular dessert topping in the West.

Taste the essential South Indian spices!

If you want to experience true South Indian food, as well the region’s glorious scenery and thriving culture, why not join us for a Rickshaw Challenge adventure rally? The next race is the Classic Run, a week long trip from Chennai to Trivandrum, beginning on December 28th 2016. You’ll have the chance to experience the wonderful cuisines — and essential South Indian spices — of Tamilnadu and Kerala, while having the adventure of a lifetime!

Are you crazy enough to come along for the ride? Then join us on the next Rickshaw Challenge. Get a team together and let’s see you at the starting line! If you want to join us in spirit, like us on Facebook or follow us on Twitter and Instagramto keep up with our latest antics.

Top Dishes to Try in Kerala: Part Two

David — Mon, 10 Oct 2016 11:21:15 +0000

Part Two of Top Dishes to Try in Kerala, featuring the best curries and snacks from God’s Own Country.
In Part One, we covered some of the mouth-watering breakfasts popular in Kerala, as well Sadhya, the traditional feast of many dishes laid on a large banana leaf. Don’t worry, there’s plenty sensational culinary delights still to list, with curries and snacks yet to come. And as you can imagine from a state nicknamed the Land of Spices, their curries are delicious!

Photo by Jyothis

Karimeen Pollichathu

Photo by Ravirajdayal

Karimeen is the green chromide (pearl spot) fish found in the Kerala backwaters, and pollichathu refers to the unusual method of cooking wrapped in a green banana leaf. Traditionally a Syrian Christian dish, this is now a proud part of the local cuisine for everyone in the state. The mixtures of spices and coconut paste give the fish a unique but sensational flavour. You can also try the prawn variant, by the name Chemmeen Pollichathu.

Fish Curry

Photo by Prasad Pillai

Red-coloured fish curry one of the very top dishes to try in Kerala, showcasing a perfect combination of flavour and spice while, like many dishes popular in the state, being rather healthy too! Prepared in clay pots, this dish is also is usually reliable for a beautiful photo too, if you want to instagram while you eat. Often served at lunch, it is a classic accompaniment to kappa, which is steamed or cooked tapioca. The classic flavouring for the curry is tamarind, though in the land of spices there are of course many variations; it’s also worth trying Kerala prawn curries too.

Parotta and Beef Fry

Photo by Charles Haynes

Parotta is a layered flatbread popular all over South India, especially in Tamil Nadu, though said to originate from Malabar. Made with flour, water, oil or ghee, and sometimes egg, it’s most popularly eaten in Kerala with beef fry. The beef curry itself is one of the top dishes to try in Kerala: dark and delicious, it’s spiced with curry leaves plus a variety of other local flavours, and can really knock you off your feet!

Kerala Biryani

Photo by Challiyan

Often known as Malabar biryani or Thalassery biryani, the main difference with other versions of the famous dish is the choice of rice: in Kerala they uses small-grained Khaima rice rather than Basmati. The sea port Thalassery was a melting pot of different spice-trading cultures, and it is here that the most famous biryani recipe in the state was created. From just meat, rice, spices, and often a boiled egg, a delicious meal is created!

Unniyappam

Photo by Challiyan

Now, dessert: Unniyappam are the traditional snack of Kerala, often eaten at festivals and special occasions. Made from rice flour, jaggery, ghee, sugar, and banana, their crispy outside and soft spongy center makes them irresistible. In Malayalam, unni means small and appam is a rice cake, and they are exactly that. Try to go to Kottarakkara Ganapathy Temple, where you can find special unniyappam cooked by the priests according to a secret recipe! With a slightly unique taste, it’s worth the visit; however, if you can find unniyappam in any bakery in Kerala you won’t be disappointed either!

Banana Fritters

Photo by Sreejithk2000

Known locally as Pazhampori, banana fritters are everywhere in Kerala and they make a great evening snack. Coated in oil and fried in “maida” batter, the riper the banana, the juicer the treat. They are addictive, but luckily you can buy them all over the state: in restaurants, roadside carts, trains, and more! You might need the recipe for when you come home, too.

Kerala is a must-see destination thanks to its beaches, backwaters and mountains packed with tea-plantations, not to mention its diversity and history. And, obviously, the food is truly special. If you’re persuaded to visit, join a Rickshaw Challenge, and navigate the region in a wacky tuk tuk race! The Malabar Rampage, passing through Kerala on the way from Trivandrum to Goa, takes place in April 2017. It’ll be a be a week of adventures, laughs, and — of course — you’ll have many chances to eat the top dishes to try in Kerala!