A spice is a dried seed,fruit root bark or vegetative substance used in nutritionally insignificant quantities as a food additives for flavor, color or as a preservative that kills harmful bacteria or prevents their growth.In kitchen spices are distinguished from herbs,which are leafy green plant parts used for flavoring.
SOUTH INDIAN SPICES
The south Indian foods are popular for their non-steaming spices such as cinnamon,cardamom, ginger,garlic,cumin,coriander and turmeric.In the the south Indian states(Tamil Nadu,Karnataka and Andhra Pradesh),the cultivation of paprika and chili variety with high color and low pungency is increased.Some of the south Indian spices include:-
- Sambhar podi(Sambhar powder)
- Rasam podi (Rasam powder)
- Curry podi (Curry powder)
This region has a rich cuisine involving both vegetarian and non-vegetarian dishes.It is characterized by the use of rice,legumes and lentils,its distinct aroma and flavor achieved by the blending of spices including curry leaves,tamarind,coriander,ginger garlic,chili,pepper,cinnamon,cloves,cardamom,cumin,nutmeg and coconut.The similarities in the four states cuisines are the presence of rice as a staple food, the use of lentils and spices,use of dried red chilies and fresh green chilies,coconut and native fruits and vegetables like tamarind,plantain,snake gourd,garlic ginger etc.Overall all the four cuisines have much in common and differ mostly in the spiciness of the food.
On occasions,traditional tamil dishes are prepared in almost the same way as they were centuries ago.Preparations call for elaborate and leisurely cooking and served in traditional style and ambience.
please post ingredients for these podi's... it would be really useful!!!
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