South India runs on rice and lentils, the bright sourness of tamarind, and the perfume of coconut oil and curry leaves bloomed in a final tempering. From the dosa griddle of Tamil Nadu to the coconut-rich coast of Kerala and the heat of the Telugu states, it is the subcontinent’s deepest vegetarian tradition — and the home of the banana-leaf feast.
Every recipe
37 recipes in this region.
