This article indian non veg recipes pdf free download additional citations for verification. Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice.
The cuisines of Andhra are the spiciest in all of India. Generous use of Chili and Tamarind make the dishes tangy and hot. The majority of a diverse variety of dishes are vegetable- or lentil-based. The three regions of Andhra Pradesh have variations in the cuisine. Telangana region shares border with Central Indian and Vidharba, this area has more sorghum- and pearl millet-based rottas in their staple diet. The Rayalaseema district shares borders with eastern Karnataka and Tamil Nadu, and its cuisine has similarities to that of those regions.
The more fertile Andhra coastal region has a long coastline along the Bay of Bengal, and its cuisine has a distinctive flavor with various seafood. Hyderabad, the capital of Telangana, has its own characteristic cuisine, which is considerably different from other Andhra cuisines. Hyderabadi biriyani and various Hyderabadi meat dishes make up part of Hyderabadi cuisine. The rest of Andhra cuisine has various versions of lamb and chicken, and the coastal region has extensive varieties of seafood. Staple vegetarian meal of Karnataka Jolada rotti, Palya, and anna-saaru. The famous traditional south Indian breakfasts like idli, vada and masala dosa was invented in Karnataka in the temple streets of Udupi, which has now become the traditional South Indian food.
In North Karnataka, the staple grains are sorghum and pearl millet, along with rice. Rotis made out of these two grains, along with side dishes made of eggplant, fresh spiced salads of vegetables sometimes with raw lentils, spiced and stewed lentils are popular and routinely eaten. The cuisine of coastal Karnataka is marked by widespread use of seafood, coconut and coconut oil. Rice is the staple grain and is the centerpiece of every meal.