Day #3 is dedicated to South Indian Cuisine which is represented by the 5 southern States of Andra Pradesh, Karnataka, Keraia, Tamil Nadu and Telangana ... all Greek to me, and I am sure to you too. While common denominators are many on the ingredient front their food do differ mainly in the degree of spiciness. Rice is a staple, along with derivatives such as Idli, Dosa & Uthappam. Vegetarians dishes are de rigurer with Sambar as the Mother Sauce in the region.* Dosa : a large pancake made from ground rice shown on the right, with potato stuffing
* Sambar : the thin brown sauce from mixed veggies and tempered with spices
* Medu Vada : South Indian doughnut a street food item to go with Chutneys
* Rice Idli : savory steamed rice cakes
* Uthappam : South Indian pizza mostly with veggies served soft
* Chutneys : from top right ... red-hot, coconut, tomatoes ... all heavenly
To a Chinese palate the Dosa would win hands down chiefly because of this crispy toasted skin as a 'wrap' for normally a spicy Potato Masala stuffing, it can even be meat. I would tear off a piece of Dosa, moisten it with a dip in the Sambar, spread on a Chutney of choice ... then gobble. My humble view is the pizzas are soggy, the rice cakes plain tasting, and the doughnuts lack structure. Oops ... did I just offend someone?
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