When we think of eating South Indian food in Edison our minds immediately go to the much-loved dosas and idlis, as well as scorching hot vadas with lip-smacking coconut chutney that constitute the ultimate morning fix. Rich and complex curries created with earthy spices like mustard and curry leaves, as well as creamy coconut milk, are also difficult to resist. In terms of beverages, kokum sharbat or imli sharbat are excellent choices no matter the season.
Flavors from the south have spread across India and beyond territorial borders. As we focus more on the savory aspects of what this cuisine has to offer, the luscious sweets frequently take a back place.
Several exquisite southern inventions will hook any sweet lover for life, from the creamy Rava Kesari to the ghee-enriched Mysore Pak. So, let us explore some ancient South Indian delicacies and the history that has led to their unequaled dominance:
- Pongal
Pongal is a sweet rice dish popular in Sri Lanka on special or ceremonial occasions. It is traditionally prepared in a clay pot over an open fire. First, milk and water are cooked, and according to Tamil beliefs, if the liquid pours over the pot, it will bring the family good luck and wealth.
Because each family member ceremonially contributes a handful of rice to the pot, Pongal preparation is a family event. Following that, the remaining rice, mung beans, cane sugar, and ground cashews are added to the meal. Pongal is served on banana leaves, and before eating it, the entire family prays to the Sun god.
- Mysore Pak
Mysore peak is a ghee-based Indian dessert. It began in Mysuru, one of the biggest cities in the Indian state of Karnataka. It's cooked with loads of ghee, sugar, gram flour, and sometimes cardamom.
Depending on the variant, the texture of this sweet is similar to a buttery and dense cookie or a creamy milky fudge. It is prepared and served at weddings and other celebrations throughout southern India, and it is a favorite at baby showers.
- Payasam
Payasam is the one dessert that everyone in the South enjoys, regardless of age or culture. The milk delight is prepared for all momentous events as well as for occasional indulgences. The term is thought to have derived from the Tamil word 'peeyusham,' which means nectar or ambrosia.
Payasa or payasam is another name for milk in Sanskrit. During festivals like Onam, it has a special space in the traditional thali in their traditional Malayalam feast widely known as Madhya. Payasam is served at most festivals in Tamil Nadu, including Gokulashtami and others. Traditional payasam uses jaggery and coconut milk instead of sugar and dairy milk, which is more common in North Indian variations.
- Borrelia
Originally from Andhra Pradesh, barrels are deep-fried sweet balls that represent joy and festivity. This delicacy's filling is made of Bengal gram, jaggery or sugar, coconut, and cardamom powder, which serves as a flavor enhancer. After that, it is dipped in a battery consisting of black gram dal and rice, shaped into balls, and deep-fried till golden brown.
- Ada Pradhaman
This is a traditional Kerala dish that is popular during the Onam holiday. Ada Pradhaman is a payasam variety made using ada rice, cashew nuts, coconut, and palm jaggery. It's a quick, easy, and delectable Indian dish to enjoy over the holiday season.
The major component of wafers/noodles is rice flour, also known as ADA. Traditionally, rice ada is cooked fresh and consumed the same day. Fresh Ada Pradhaman and Palada are a delectable delicacy. The key flavoring elements in this dish are cardamom, coconut milk, and jaggery.
- Kozhukkattai
Kozhukkattai is a traditional South Indian sweet dumpling made from rice flour and filled with grated coconut and jaggery, comparable to modak in other areas of India. It is typically consumed for breakfast or as a snack with tea.
The dish is traditionally linked with the Hindu God Ganesha and cooked as an offering on the occasion of Vinayaka Chathurthi in Tamil Nadu. It is also believed to be related to the Oshana Sunday eve celebrations of Saint Thomas Christians in Kerala.
When you look for vegetarian Indian food in Edison you’ll get a variety of options. Even in desserts, there is a huge variety. It is not possible to have it all, but you must try getting to know these sumptuous delicacies.
