@EagleOverTheSea Mangalorean food is divine! I am a Malayali, so I do have a special place in my heart for Mangalorean food since we have so much in common..
SOUTH INDIAN FOOD IS SO GOOD. I am allergic to gluten and dairy, and traveling in South India was GLORIOUS because there was so much food I could eat. Idli became and still is my favorite food - it's hard to find good idli in Western Mass!!!
Making them at home is not super hard with the correct ingredients and an inexpensive tool, the idli steamer. I am lucky to live in a town with a largish South Indian immigrant population and two Indian groceries. I don't have an idli steamer because I make them so infrequently, so I steam them in little ramekins I already own. I've found great recipes for all kinds of Indian foods at the websites Dassana's Recipes and Spice Cravings.
Good you discovered this, off late many of the restaurants are adding semolina, wheat to dosas to make it crispier and get the brown colour crust. One has to be very cautious. Some of these restaurants are managed by people of other ethnicities, they might be aware of authentic recepies.
@@aakankshashukrey please try to listen to more Kannada from anyone who speaks Kannada.. or just the movies bro.. speaking from my own experience for the 'listening' part.. everyday my cabmate used to talk so loud in kannada n it just got stuck in my head, then i specifically asked him to speak to me in kannada that i used to respond in English.. later eventually i picked it up to talk in Kannada myself.. it's a strange language in the beginning which sounds like kadakada kurukuru but eventually will make u fall in love with it sooner as u learn n listen to it more..🤣
@@aakankshashukrey u dont have to go to class.. I will just suggest to watch movies with subtitles or read books that translates basic kannada words or sentences into English.. Or even u can travel to Bangalore and u might make good friends as most Kannadiga's here will know hindi or other languages.
I think the restaurant you ordered from really toned down the flavors of Bisibelibhaat for the Western pallette. Traditionally, Bisibelibhaat is super tangy, spicy, hot with red-dried chillies/chilly powder. There is also a mild-mildest sweetness, coz, of course, there has to be a balance.But usually its 'in your mouth spicy-tangy'
This is a decent representation of vegetarian South Indian food but missing the incredible variety of meat and fish dishes we eat. Most people in South India are not vegetarians, despite the stereotype. Idli or dosa with a chicken curry is kickass. Appam with chicken stew is a fan favorite. We also have fantastic biriyanis and fish curries from all over.
instant mixes (for _dosa_ batter) are available online; if you have a store selling Indian foodstuff in your city, they may even have ready-to-use batter for sale... if you can make a _crêpe,_ you can make a _dosa..._
Oh my gosh, one of my cherished possessions is an idli pan. They are so delicious and I love them with mint chutney. I think they have a pleasant tangy flavor that is accepting of other flavors introduced from chutneys or sauces. Love this video!
Ohhhhhhhhh. Pongal is right near where I work. I used to go there often with friends because they are vegetarian/kosher. Their dosai is first class. The staff is really kind. I wish I could eat dosai. Sadly, I can no longer eat grains or starches, which makes up most of the offerings on their menu. Thank you for your local restaurant orders. As a NYer is is really fun to see the awesomeness this great city has to offer, and the familiarity makes it all a real vibe!
I love this video! Thank you for giving a shout out to South Indian food! FYI, rava dosa is like 50x easier and faster than traditional dosa to make. It's something you could easily do at home, and it's not fermented, so you can make it in like 30 mins.
Thanks for doing this episode. I really love Indian food and you reminded me that I haven't had any in a while. I fortunately live very close to Little India in Cerritos, California, where there are plenty of choices.
I hope you have tried Medu Vada... I am actually a bit shocked it wasn't recommend. Crisp on the outside, pillowy on the inside with a sublime taste! Its a huge South favourite across India!
I appreciate this effort so so so much!❤️ While I love almost all these dishes, I do feel like there were still many more better suggestions that you could have recieved, and so I sincerely hope you get more opportunities to explore more of the South Indian cuisine on the channel!😊 Thank you!❤️
I agree. I'd have loved to see some kerala curries or malabar paratha or simple vegetable tarkaris (idk what they call it in south India). Idli and dosa for the main course was so disappointing because everyone knows them
What you had is pretty much breakfast food that were mostly fermented stuff that had more or less the same flavour profile and the same chutneys. Wish you had tried some mains as well.
As someone who lives in Bangalore, loved seeing the video feature bisibele baath! There's a variation of idli that I love called rava idli (I eat it with aloo/potato curry and coconut chutney), you should try it! A couple of other South Indian items that I'm fond of are: Akki roti (which closely resembles korean pancakes), idiappam, pesarattu with upma paired with ginger chutney, undrallu, appam and stew/egg curry, puliogre, paniyaram, poornamboora, etc.
My wife is from South India (Chennai) and she makes her own Idli / dosa batter with a wet grinder. A pro tip she taught me - Idli with South Indian fish curry is an awesome combination.
So I grew up with almost exclusively home cooked meals. My parents made quite an effort to explore as many different cuisines as they could manage with 3 kids etc and it meant I had a brilliant introduction to food from day 1. Since moving out and cooking more and more, I love exploring even more. Food is 100% my favourite way to connect be it with close friends or a culture I don't know much about. My problem, however, is that I grew up and still live in a predominantly white (british) are. Being white (british) myself, I have no connections to not british food within my own community. Sure there are some nice things but I've never been a huge fan of how bland it all is. I have tried and experimented with food a lot but I just really want to meet more people who actually have a connection to and understanding of the culture/cuisine. Recipes can be fab, but a real person with lived experience and advice is always the best (plus I love to chat). So my question really is, does anyone know where one can find likeminded people who want to share their food, much like Beryl does on her channel, but in person/locally? (For reference I'm 21 and live in England. I'm also awkward and bad at making sense so sorry if this is nonsense!!)
You can smear ghee on idly and eat with chutny or sambar. To do dosa tava should be seasoned. If dosa sticky to tava Smear(Rub) tava with half cut onion before adding dosa batter to tava roast in medium or low flame
i'm new here south indian recipes like idly vada dosa upma kichidi with sambar chutney wow wow wow tongue will ask feed me more and tummy get more stuff the more we eat the more we will ask wll bajji bonda samosa are south india's the best snacks wow everywhere now is famous you the host beryl very blessed to taste our south indian recipes. Hope you have the best day
So, because of you, I have now bought both kewpie mayo and maggi hot and sweet, and oh my goodness. The maggi is amazing. I am absolutely in love, and can't wait to try it on... well... everything I guess.
I guess its a function of the south Indian restaurant menu Beryl chose - Kerala food is not easily found in US (kannada style of idli/dosa are the most popular dishes). But you are right- Kerala food is so damn delicious and I am always surprised how different the flavor profiles are from the rest of the states.
It is possible she didn't find representatives from Kerala. If nobody from there volunteered to be in the video, then we can't really blame Beryl. Also, its possible that it is harder to find traditional Kerala recipes where she lives, whereas idli, dose etc. are popular and hence available in South Indian restaurants. I think we can still celebrate the fact that South Indian cuisine in general is being appreciated, and hope that in future recipes from Kerala also get featured!
Wait, Sambhar doesn’t usually have zucchini in it.. that just sounds odd haha… it’s typically got potatoes, pumpkins, drumsticks, carrots but may have other vegetables substituted as well…
NGL the south Indian in me was super excited but I've expected more like some curries or corn rotis from southern part of AP. And few foods from Kerala like the coconut fish curry. they're so underrated and I hope you get to try them sometime.
Try appam (malayalam)/ aapam ( tamil) with sweetened coconut milk / veg stew and idiyappam with jaggery mixed coconut milk / veg korma you may like that ❤in tamilnadu we have it with coconut milk , kerala they have it with veg stew , do try kerala special puttu and kadala curry do try Malabar parotta with chicken curry ( u l definitely like it )
Hi Beryl, I love watching your content. Its refreshing to see you try such a variety of global cuisines. Discovered your channel when looking for ways in which bitter gourd dishes is consumed in other countries. I think you definitely should do another episode in delivery series on South Indian food :D This collection of dishes is majorly breakfast items and missing a whole variety of foods. Also, this is missing Kerala state's breakfast foods. In breakfast items, you should definitely try these (state-wise) - 1) Kerala - Puttu- Kadala curry (darker whole bengal gram), Idiyappam (string hoppers) with veg/meat stew 2) Karnataka - Rava Masala Idli (this is my fav to order in Bangalore), Managlore buns (they are fried and look like thicker pooris 3) Andhra Pradesh - 3a) Pesarattu (whole mung bean dosa) and Upma with Allam chutney (Spicy-sour-sweet ginger chutney famous chutney from Andhra). Must to eat hot. Reheating will alter the texture 3b) Mysore Bonda/Bajji - Slightly fermented all purpose flour fried balls are a treat many kids and adults love to order for breakfast. This is paired with coconut- roasted bengal gram chutney OR Allam chutney. Reheating in microwave should be fine, they can get soggy when turn cold. 3c) Poori with yellow potato-onion curry (this is classic curry paired with poori in andhra, the gravy thickness comes from besan flour) 3d) Black lentil fritter/ Gaare with chicken curry is one special occasion item that many enjoy What are the non-breakfast + South Indian items that South Indians order from restaurants)? Be it Tamilnadu, Andhra Pradesh or Kerala, to my knowledge from learning from various bloggers, friends and family - Biryani is the most ordered food from restaurants. There are many styles of Biryanis across these states as well (Hyderabadi, Ambur, Dindigul, Thalaserry etc). Andhra is famous for a plethora of pulaos, try Raju gari Kodi/chicken Pulao. Their tastes vary so much across restaurants. So it would be big factor to determine the taste you'd experience. 💡Tip: 1) Also one tip to make Idli feel less drier and difficult to swallow is to steam them lightly if the delivered ones aren't hot. Podi (gun powder/ or those made with leaves like curry leaf powder or moringa leaves powder) pair well with piping hot idlis generously drizzled with podi/lentil powders. The ratio of ghee mixed with podi should be high to get the deliciousness of the combination 2)Please note that chutneys served with breakfast items vary a lot across the Southern states in spice level, ingredients, method, etc. Some eateries are so famous only for their chutneys too :D Would highly recommend you try raw banana/plantain fritters with some onion-tomato-coriander leaves salsa OR coriander-mint chutney OR Andhra ginger/allam chutney. They balance the neutrality of plantain.These three are common accompaniments in some good eateries here. Its a common snack to order on rainy evenings Hope you could try more state-wise Indian foods and find this helpful :) Cheers, Sowmya Another food lover and curious cook :)
Great job Beryl but..but but but...BUT south India has one more state known as Kerala which has completely different and mouth watering varieties of dishes compared to others. Definitely do try it next time
It is my fav too..there are too distinct varieties of it..one which is kind of sticky and guey with small veggies and the other one is a more dry kind of with ghughni on the side.The second one is yum.
BERYL!!! Please do an episode on baby bok choy!!! i love adding it to my soups but i wanna add it to more stuff, and i just realized you dont have a baby bok choy video!!!
gun powder? is the ‘gun’ literal as in english gun and used as a figurative because if the flavor maybe? or is ‘gun’ and indian word that means something else thatvjust hapoens to work with the word play for english speakers?
No way you ate dry gunpowder, its super spicy if you are eating it dry, you need to pour some sesame/olive oil on it and mix it before using it as a side dip otherwise it leaves a bad afterburn in your food pipe lol
idk. i feel like north indian food is better. in south india only thing thats really good is biryani. or perhaps certain curries: thalicha, kozhi aanam, erachi aanam etc. idly and dosa no flavour, its the curry that gives it flavour, the rice stuff is just meant to be energy source. south india is mainly farmlands so ofcourse they have cuisines mostly based around rice and lentils.
South Indian food is one of the healthiest options for breakfast/ snack. Good amount of carbs, veggies n protein (in sambar)..with as little oil as possible. I would love to see and try more South Indian dishes other than idli, dosa or Vada! There's a huge variety 🤩
@@ishitadasgupta9048 you should search on youtube for local dishes (within Kerala itself) for that. Idlis and Vadas are something I personally eat rarely, because we make other lesser known dishes. An example could be "kakka roti". Hope it helps :)
Hey Beryl! As a mallu who grew up in TN, I'm proud to see this amazing South Indian representation! But the mallu in me feels a bit lost, as I haven't seen a ton of Malayali food on social media, especially in the U.S, where I live now. I would love to see you try some OG Malayali food!
Dan m not true north Indian food comprises of Delhi, Lucknow mughali food, Gujarati, Jammu Kashmir, Rajasthani and Punjabi food that most try. Not just Punjabi. N south Indian mostly they try- Karnataka, Tamil, Andra food they show. Eg idli dosa, Mysore dosa, hyderabadi biryani
I'm a Tamilian, Chennaite. I was expecting something from Kerala to be shown. They should have at least mentioned that they missed the state out in this episode. Not acceptable... (I'm a vegetarian, husband's a vegan) but I feel the world should eat meat like how India eats meat, in combination with so many wonderful ingredients. Why is meat left out. Is the creator vegetarian?!
Aaaand now I want Indian for dinner instead of the chicken in my crockpot lol last time my husband and I went out for Indian I ordered a poori which I was educated politely that it's different from pani puri, but it was still super tasty. The guy seemed amused that I knew what that was at least I hope it was amusement XD hopefully I can convince my husband to try more of these things!
@@dantemaquiavelli9039 the problem is that this is a take out series, and I'm pretty sure you know how crappie the "Spanish" food is outside Spain, only few places in each country put in the effort of serving proper cocina española. I believe chef José Andrés has a Spanish Market with good quality stuff in New York City, but it's going to be expensive.
I never expected the language similarities but Badam Halwa sounds exactly like badem helva which has also the same meaning in Turkish. Also paneer - peynir = cheese.
The dish originated in Iran, most probably, and spread from there. The Mughals, who were from Iran and Afghanistan, brought it, as well as several other well-known dishes such as Buriyani (sp?), when they created their empire in India. From there the dish spread further.
@@bennett8535 I know another Afghani dish that is the same with the same name in Turkey: mantu - manti = tiny dumplings with meat filling. I love that these dishes are all the same with almost the same names but spiced differently depending to the region. I am sure there are plenty of other dishes too.
@@travelroundvideos7470 Please don't propagate factual incorrect statements. Turkish and Sanskrit belong to completely different language families. Please look at advanced historical linguistics research before spreading your RSS propaganda.
I'm happy that you're trying South Indian food. There guests present are people from other states except Kerala. Although Kerala is in South India and there are similar food. But Kerala has its own types of cuisines too you know. Kerala is one the major states in Southern India.
@@razee7869 who told you please go and see in the map compare to andhra and Tamil nadu it’s very small city….everyone will accept it except you…. I know you love your city for that I can’t accept it… please don’t be childish sorry to say this you to accept the truth and I will accept it’s a beautiful city but not a big city
If you think the badam halwa is sweet, then you would hate the Tirunelveli or iruttu kada (dark store) halwa. It made using wheat flour, jaggery and ghee. It is usually served hot on a plantain leaf. The North Indian sweet dish that is closest in comparison is the Kada prashad of Amritsar. One south India desert that I think you would enjoy is Bobbatlu. It’s also called as Holige/ obbatu in Kannada, poli in Tamil and puran poli in marathi. It is sort of like sweet paratha with stuffing that consists of lentils cooked in jaggery syrup, with small coconut pieces added to it for some texture. Give it a try next time.
Hey Beryl! I'm from Bengaluru and I'm not a fan of very sweet desserts either 😂 Here's a South indian dessert that's not too sweet. It's called "Obbattu". It's made out of Jaggery, lentils, Maida and Semolina. The easiest way to describe it is that it's a sweet version of paratha, but made with lentils. I'd highly recommend it if you haven't tried it yet 😌 and ofcourse, it tastes better fresh off the thava with ghee!! Writing this is making me want to have one right now!🤤
Yeah, paravannam which cook it with rice, milk , jaggery and cardamom also not too much sweet, bobbattu is my favourite sweet. And thier is lot of sweets that we made at home are not that much sweet.
South Indian cuisine is just heaven😍 Even I am not an south indian but I really felt there are more southern foods which are definitely better and not include...but I really do like these foods too ❤️
I have gunpowder differently with idli and dosai. For dosa, I mix it with adequate amount of gingelly oil to make it to a thick spreadable consistency, then dip the dosa in it. For idlis, i spread a drop of ghee or oil on the idli and coat the idli with the podi.
Loved the episode, Beryl. Next time when you want idlis with Gunpowder', melt 1 teaspoon ghee in a glass bowl in the microwave and put 1 or 1/2 teaspoon of gunpowder in it. Heat for another 30-40 seconds to heat it and release the flavours. Then put it on warm idlis and you can taste the difference. Also, to balance the kick of the spice, keep a bowl of homemade yogurt / greek yogurt with you. Finish off with filter coffee / Nescafe. Bon Epetite.
Hi Beryl, During the Keralan Hindu festival of Onam on August 29th of this year, we usually have a huge vegetarian Ona sadhya. I am sure there are places that would deliver in NYC.
So excited to see South Indian food. As a Southie myself, I’m oftentimes disappointed by the lack of media attention on the Southie classics. BTW, Beryl, heat the ghee s little bit and mix in the gunpowder. Or even do the same with sesame oil(gingerly oil) for a more authentic South Indian flavor.
Yes. I personally melt ghee and then I mix a copious amount of gunpowder till it's a paste and then spread it on dosas or as a dipping sauce for idlis.
My grandmother is from Udipi and I grew up in the Matunga area of Bombay known for Udipi style restaurants - so all the foods in this episode brought back happy nostalgia. As an Indian, I also know you've barely scratched the surface. Even South Indian is a generalization and there are so many more regional cuisines to explore. But the same is true for every nation. There are so many regional cuisines in every nation that we barely get to know. I'd love to see more videos focused on regional foods - either delivery or where you cook some dishes from a region and the community can share more about their cuisine in the video.
@@vinodjay77 Actually both Udupi and Udipi are accepted spellings. After all regional names don't always transliterate cleanly into English. The legendary Rama Nayaks of Matunga also uses Udipi as the spelling. It's Udipi Shri Krishna boarding and Udipi idli house.
Hearing somebody say BaaleKai Bhajji was so satisfying!! Thank you for doing this, Beryl. Living thousands of miles away from my home, this felt so homely to watch.
Why not a single non-veg dish from South? Coastal South, Hyderabad and Kerala have amazing Non-Veg food. I find the selections very basic compared to the other Indian episode. Southern food is much diverse.
11:36 The key to getting the dosa right is to keep the temperature of the pan low. If your pan gets too hot, your batter will dry up before you can spread it, and hence 'tearing it'. Especially if you are using a cast iron pan. Sprinkle a little bit of water in the pan when it get too hot to lower the temperature. Edit: Maybe we can have another video for not- too sweet Indian sweets...They are there Beryl.
Oh I LOVE LOVE this episode! I would copy cat all that they recommended at places available to me that provide the food. So fun and delicious! I also love that I get to support the restaurants then around me. Please do this with as many ethnicities as you can!
Hey beryl! The gun powder is eaten a little differently... you add the ghee to the powder and stir it till it becomes liquidy. You could also add sesame seed oil. And, it is a LIL less dry this way! :) (Also, since you like idlis you should definitely try Kanchipuram Idlis, they are idlis that have pepper and a couple of other spices and ghee, right there in the batter! It is a little fat-high so it is not eaten very often)
Indian food is not just butter chicken and naan. This was just the south indian representation and not all the cuisines could be covered in here. There are still states of west North and east India with tonnes of flavours. Hope we could see it in the other episodes ✌️Good job at this!
❤❤ I would love to try these! Thank you also for having a different video for North and South Indian foods! Foods can very so much on location, it’s hard to generalize them to a whole country. Thanks for sharing ❤
So glad you did a South Indian episode! I went to school in South India and the dishes you chose are pretty indicative of South Indian food--especially the idli and dosai. I was a teeny bit disappointed you didn't choose uttappam and upma, but maybe next time! I agree that Indian desserts are super sweet--most are too sweet for me and dessert is my favorite course! But they're sweet to help cleanse the palate after the highly spiced (and often spicy) dishes that come before it in my opinion. 🙂 Happy Indian Republic Day, everyone! 🥳
Always love your videos... Not sure if you have ever had Davangere Benne Dosa. If not I would encourage you to. It's very heavy given that the dosa is made completely in butter but the moment when you take a bite and the dosa just melts in your mouth - Heaven....🥰
