vegetarian food trends of south India
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Transcript of vegetarian food trends of south India
VEGETARIAN FOOD TRENDS OF SOUTH
INDIA BY 2022
The beginning of healthy eating
1KUMARS RECIPE FILE
Scope
• What is Vegetarianism ? An introduction
• History of South Indian vegetarian food –Tamil Nadu.
• Role of South Indian food in promoting vegetarianism.
• Popular south Indian vegetarian dishes & its health benefits.
• Food trends in the year 2022.
• Conclusion
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HISTORY • Food in the Sangam Period
The early inhabitants of the south were by no means vegetarians. Rice was the staple and they ate it with the meats of rams, deer, fowl, iguana, fish, crabs and pigs cooked with ghee and spices.
• Mangoes, jackfruit, sugarcane and honey provided the sweet component to their meals. Their foods also included edible roots, buffalo curd preserved in bamboo pipes,
• Sweet cakes resembling honey combs, pasties made of coconut and sugar and pickled fruits.
• Toddy was in abundant supply and was consumed by all classes of people.
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SOUTH INDIA• Andhra
– Rice,
• Karnataka– Rice, ragi , bajra & sorghum
• Kerala– Rice
• Goa – Rice & rice flour
• Tamilnadu & Pondy– Rice , millets , ragi
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• The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger.
• Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice.
• People also consume Ragi in large quantities in southern Karnataka. North Karnataka, on the other hand, consumes more bajra and sorghum while the Telangana state uses more jowar and pearl millet.
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People lived in five different landscapes and their food habits were very much influenced by their
environment.
• MULLAI (forest tracks)
– maize, beans, thinai rice (millet), and milk, yogurt, and ghee made from buffalo milk.
• MARUTHAM (farm land)
– region cultivated rice, sugarcane, mango, jackfruit and plantains for food. They were familiar with irrigation methods and used water stored in reservoirs in their fields. They ate their white rice and rice gruel with roasted flesh of fowl.
• NEITHAL (coastal) – region ate fish and drank a potage of rice and warm toddy kept in wide mouthed jars.
• KURUNCHI (mountainous) – region they ate millet, flesh of rams, honey, and drank rice toddy. They also cultivated fruits and
vegetables and gathered honey.
• PALAI (dry land) – region hunters lived on red rice and animals they hunted.
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ROLE IN PROMOTING VEGETARIANISM
• Availability of enormous locally grown vegetables.
• Easy cooking methods keeping in mind the nutritive value of the food.
• Less expensive.
• Provide varieties.
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POPULAR SOUTH INDIAN VEGETARIAN DISHES & ITS HEALTH BENEFITS.
• KALYANA MURUNGAI CHOLA MAVU ADAI– The leaves are rich in protein, minerals, vitamins and low in carbohydrate
and fat and hence it’s a good waist line reducer and maize flour good for those suffering from common digestive ailments, like constipation and hemorrhoids, and is an excellent source of fiber, complex carbohydrate, and beneficial essential fatty acids.
• KAELVERAGHU KOZHU– Ragi is rich source of calcium and fiber and helps lower cholesterol
level. Ragi is best food for weight control, diabetes and a cooling the
body.
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• KOALLU RASAM– Horse gram helps in lowering cholesterol levels, helps relieve cold
and cough and reducing weight.
• ULUNDHU SADHAM– A decoction of black gram is widely used in India for promoter of digestive
system. It is helpful in the cure of dyspepsia, dysentery and diarrhea. Black gram as regular part of the diet is known to strengthen the womb in women. Black gram destroys flatulation, loosens the stools, tastes sweet, creates relishes, strength giver, semen-developer and very nutritious.
• VARGA ARISI PONGAL – Varagarisi is high in fiber, iron, and calcium. Moong dhal is a good source of
protein and calcium as well. A combination of this gives good amount of energy and keeps the body refreshed when consumed as breakfast.
• NAELLEKAI SADHAM – Gooseberry flavored tempered rice.
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FOOD TRENDS
• Travel tales
• Organic Products
• Traditional route
• Baking over frying
• Healthy food options took the centre stage
• Ready-to-eats
• Locally sourced fresh ingredients a preferred choice by chefs
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• Online food ordering moved to a greater height
• Fast foods will continue to rule the palate
• Meals on wheel
• Culinary Trends: East Meets West
• A Blend of Health & Taste
• Back to The Basics
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Conclusion
• People think HEALTHY
• Slowly switching over the main staple food of RICE.
• One such ingredient is millets and varieties.
• Not only cereals contribute, the locally grown greens and vegetables also adds up to this healthy eating.
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