Fig. 2

a Nei sadam (TN)/Tuppada anna (KA)/Nei chorru (KL)/Neyyannam (TG, AP): Apart from the medicinal values rice possess, ghee that is used in Nei sadam also possess many proven antioxidant and protective activities [31]. b Puliyodharai or Puliyogharai (TN, KL)/Puliyogare (KA)/Pulihora (TG, AP): Tamarind juice, the major ingredient of this dish, is proven to possess many health benefits especially aiding gastrointestinal tract for easy food processing [32]. c Pongal (name continues in all five states): Green lentils used in the dish are known sources of many phytochemicals conferring them with many medicinal properties [33]. Similarly cumin seeds and pepper corns are potent neutraceuticals which possess many medicinal values, more importantly antioxidant, antidiabetics and anti-inflammatory properties [34]. d Dadhyodanam (name continues in all five states): Curd, the predominant ingredient of the dish is a known source of calcium and probiotics [35]. e Tirukannamadai (or) Tirukannamadu (TN), Nei Payasam (KL)/Aravani (KA, AP): The dish possesses many health benefits since red rice is proven to have antioxidant, antidiabetic and antiproliferative activities [36,37,38]. Similarly molasses is also proven to possess antioxidant, anti obesity, anti microbial and anti cancer potentials [39]. f Appam (TN, KA, TG, AP)/Unni Appam (KL): Apart from the medicinal values rice possesses, jaggery is proven to possess many micronutrients which have medicinal properties such as anticarcinogenicity and antitoxicity [40]. g Atirasam (TN, KL)/Kajjaya (KA)/Ariselu (AP, TG): Apart from the medicinal values of rice and jaggery, sesame seeds topped on the dish are known to be rich in oils with high levels of unsaturated fatty acids and many other micronutrients, which confer many medicinal properties. Sesame oil is known to decrease lipid peroxidation and increase antioxidant status of the body when consumed [41]. h Sidai (or) Seedai (TN)/Cheedai (KL, KA)/Undalu (TG, AP): Medicinal values of all the ingredients used in the dish are mentioned above. i Tirukannamudu (TN)/Pal Payasam (KL)/Paramanna (KA)/Paramannam (TG, AP): The dry fruits used for garnishing the dish brings an additional neutraceutical property to the dish viz., cashew being rich in magnesium and calcium is known to support healthy muscles and gums, while raisins being rich in calcium and boron is known to aid in maintenance of bone, eye and dental health [42]. j Sukhiyan (or) Sugiyan (TN, KL)/Sukkinunde (KA)/Purnalu (TG, AP): Green gram used in the dish is a protein rich resource with high dietary fibre, vitamin and mineral contents; which confer the ingredient with many medicinal values like antioxidant and hypolipidemic activities [43]. k Varuval (TN)/Varavu (KL)/Vadiyam (KA, TG, AP): Raw banana is proven to possess higher amounts of functional ingredients such as dietary fibre and total starch, which impart better nutritive values in comparison to the ripened banana [44]. Similarly, jackfruit, being a rich resource of many vitamins, minerals and carotenoids in particular, is proved to confer protections against many chronic conditions including cancer, hypertension and coronary heart disease [45]. l Vadam and Vatral (TN, KL), Sandige (KA), vadiyam (TG, AP): Sago grains being very rich in carbohydrates, turns translucent and spongy after cooking, because of which it can become a base material like rice to prepare a snack and is preferred to be munched along with other spicy foods. m Aviyal (TN, KL)/Majjigae Huli (KA)/Majjiiga Pulusu (TG, AP): Grated coconut predominates the taste while consuming Avial and is known to possess many health benefits like cardioprotection [46] and being high in fibre also aids weight loss and digestion health [47, 48]. n Pulippu koottu (TN)/Puliserry (KL)/Gojju (KA, TG, AP): While tamarind concentrates health benefits are already mentioned above, high mineral content of the gourd family vegetables is understood to confer significant prebiotic ability [49].

o Poritta koottu (or) Poricha (TN, KL)/Playa (KA)/Vepudu (TG, AP): Along with the other ingredients for which the medicinal values are mentioned above, green legumes that are predominantly seen in the dish are well proven low-GI foods and are also hypocholesterolaemic [50]. p Puli kariamudu (or) Puli Poriyal (TN, KL), Gojju (KA, TG, AP): The dish is semisolid in its consistency and is protein, fibre rich and thus very healthy. Due to its tangy sour taste because of tamarind concentrate, the dish is generally slurped in little quantities along with other foods. Health benefits of all the ingredients used in the dish is mentioned above. q Kariamudu (or) Kuzhambu (TN)/Podduthol (KL)/Palya (KA)/Koora (TG, AP): The dish is generally dry and is also rich in proteins and fibres. Health benefits of all the ingredients used in the dish is mentioned above. r Paruppu usili (TN), Parippu (KL), Bele playa (KA)/Koora (TG, AP): All the lentils are generally known to be rich resources of many bioactive peptides and thus have potential health benefits such as anticarcinogenic, hypocholesterolaemic and antidiabetic effects [51]. s Kulumbu (or) Kolambu (TN)/Huli (KA)/Sambar (KL, TG, AP): Pigeon peas which make the predominant ingredient of Kulumbu is well proven not just as a protein and carbohydrate rich nutrient, but also highly medicinal due to the rich presence of multiple polyphenols and flavonoids. The phytochemicals of pigeon peas is proven to be anti-oxidant and anti-inflammatory in nature conferring many health benefits such as hepaprotective, hypoglycemic and even cancer prevention properties [52]. Moreover the major components used for seasoning are also highly therapeutic viz., coriander possessing antioxidant, anticonvulsant, antidiabetic and antihelmentic properties [53] and asafoetida which is antidiabetic, hypolipedimic, anti-helminthic, anti-metastatic, anti-diarrhoeal and even neuroprotective [54]. t Oorugaai (TN)/Uppilittat (KL)/uppinakayi (KA)/Uragaya (TG, AP): Lactic acid bacteria contributing for the pickling process are also known to possess probiotics features and thus confer health benefits such as protection of GI tract from infections, prevention of urogenital infections, increasing digestion capacity, hypocholesterolaemic and suppression of cancer [55]. u Paruppu Avial (or) Paruppu Avial (TN, KL)/Sundal (KA)/Guggillu (TG, AP): The dish is a rich source of calories owing to the fact that the ingredients are proven to possess high nutritional value [56, 57]. v Satramudu (or) rasam (or) chaaru (or) saaru in all five states: Being rich in multiple ingredients the dish is proved to possess antipyretic, hypoglycaemic and antimicrobial properties. Also rasam is proven to be a best cure for anaemia and also reported to be of use in increasing lactation [58]. Spices used in rasam are also reported to possibly regulate immunity by interfering with many inflammatory factors and confer protection against COVID-19 disease [59]. Owing to its prophylactic immunobooster properties, there also had been a reported rise in number of outlets selling readymade rasam or rasam powder during peak times of COVID-19 infections worldwide. w Appalam (TN)/Pappadam (KL)/Happala (KA)/Appadam (TG, AP): Lentils the major ingredient of the dish, are known protein rich source which is low on fat. They are proven to reduce the risks of diabetes, obesity and coronary heart disease [60]. x Vadai (TN)/Vada (KA, KL, TG, AP): Black gram, the major component of this dish is an established protein and dietary fibre rich food. Flour of black gram is enriched with multiple phenolic acids conferring anti-diabetic and antioxidant properties [61]. y Tayir vadai (TN, KL)/Masuru vada (KA), Perugu Vada (TG, AP): While the health benefits of black gram used in preparing vadai is already explained above, curds that are used additionally makes the dish a good neutraceutical rich functional food. z Laddu (name continues in all five states): They are rich resources of carbohydrates, proteins, vitamins and unsaturated fatty acids; with many health benefits viz., cardioprotective, antidiabetic and anticancer potentials [62]. aa Thaen palankal (TN, KL)/Rasayana (KA)/Rasavali (TG, AP): Ripened banana, the major fruit widely preferred for the salad is a rich resource of phenolics, carotenoids, flavonoids and biogenic amines which confer the fruit with multiple health benefits like antioxidant, antitumor, hypoglycaemic and hypocholesterolaemic activities. Also, being a rich source of potassium, iron, serotonin and vitamin A, banana becomes a wholesome food dessert ingredient in South Indian meals [63]. Additionally honey that is used as a topic on the dish is also a well proven to be rich resource of many flavonoids and phenolic acids which confer it with an array of health benefits [64]. ab Tirattupal (TN)/Palkatti (KL)/Kova (KA, TG, AP): Milk is considered a complete food since it is rich in proteins, minerals like calcium and vitamins like A, B1, B2 and B12. While normal boiling of milk ensures its safety for human consumption and also offers many health benefits [65]; prolonged boiling alters the milks organoleptic features to a sweet and thick protein coagulated mass, which is a preferred form of milk for this dish. Moreover, addition of raw cardamom and pistachios makes the dish rich flavoured and healthy too, up to a limited quantity. Both cardamom and pistachios are proven to possess many health benefits. Cardamom is a major cultivated spice in South India and is known for its aroma due to the rich presence of volatile oils such as α-terpinyl acetate and 1,8-cineole. The oils also are proven to relieve conditions such as bronchitis, depression and other infections [66]. Similarly, pistachios having high levels of unsaturated fatty acids, potassium and tocopherols possess antioxidant and anti-inflammatory properties [67]