South Indian Food 

South india food basically its came from five south indian  states  of india :- Karnataka, Andhra pradesh , Tamil Nadu , telangana and  the union territories of lakshadweep , puducherry and the Andaman and Nicobar Island. . Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region .South india has a hot , humid climate and all it's states are coastal. 

Style of Food

south  indian food is perhaps the hottest of all indian food .Meals are centered around rice or rice based dishes . Rice is combined with sambaar(red pigeon(red gram) pea/ aarhar dal which is used for preparing sambaar its a soup -like lentil dish tempered with whole spices, chillies and curry leaves ) and rasam (a hot sour soup like lentil dish), dry and curried vegetable, meat dishes and host of coconut-based chutneys . south indian are great lovers of coffee, which is usually a special type made with chicory.

muski kitchen experiment

INGREDIENTS

• 1 bowl suji/ rava semolina 182 gms 
•  1.5 tablespoons oil or can use ghee 
• 7-8 raw cashews 
• 2-3 raisins 
• 1 teaspoon mustard seeds
• 12 curry leaves
• 1 teaspoon Chana dal soaked in water for 10 minutes 
• 1 teaspoon urad dal dhuli soaked in water for 10 minutes 
• 3/4 teaspoon salt or to taste 
• half spoon sugar 
• 1 chopped onions 
• 1 chopped carrot 
• chopped beans  
• green chili 
•  3 bowl water  

HOW TO MAKE UPMA 

* Take a pan and  Roast sooji on medium heat until fragrant, around 5 to 6 minutes, stirring continuously. Sooji shouldn’t turn brown from bottom so be careful. Remove sooji from pan and transfer it to another bowl.

* Take another  pan put 2-3 tablespoon refined oil  

* heat the oil and put 1 spoon mustard seeds let the mustard seeds pop pop 

* put curry leaves let curry leaves also pop 

* put 1 spoon channa dal and 1 spoon urad dal let the roast for 1 minute .

* add 1 chopped onion  sauté for 1 minute Cook for 2 minutes until the onions are soft.

* add chopped beans sauté for 1 minute 

* add carrot sauté for 1 minute 

*add 3 bowl water 

*add salt as per your taste in water 

* add half tablespoon sugar 

* slit green chili 

* add raisins as much you want 

* let the water boil on low flame 

* Once the water comes to a boil, start adding the roasted sooji little at a time.

remember - Do not add all the sooji to the water in one go. Add 1 to 2 tablespoons at a time, stirring after each addition. This way the upma will not form any lumps. 

* Mix sooji after each addition in one direction with a wooden spatula. 

*Add all the sooji in similar way, little by little until all of it is absorbed by water.

*Then cover the pan with lid and set heat to low. Let it remain like that for 2 mins.

*Remove lid and add 1 teaspoon ghee. This is optional but recommended. Turn off the heat. 

*Mix the ghee and close lid again for few seconds. Remove the lid, fluff upma with a fork.

* Serve straight away when warm. It tastes best when fresh.

*Serve upma warm with a side of coconut chutney!

*The final texture of upma also depends on the type of sooji that you use for the upma. So if you are not happy with the texture even after following all these steps, try going for a different brand of sooji.