Table 2 Fermented ethnic food items prepared in South India
From: Vegetarian ethnic foods of South India: review on the influence of traditional knowledge
Title | Regional area | Process involved | Food items | References |
|---|---|---|---|---|
Ethnic fermented foods and beverages of Tamil Nadu | Tamil Nadu | Foods and beverages derived from natural fermentation | • Fermented rice (pazhayasadham) • Idli • Dosa/Dosai • Uthappam • Appam • Koozh • Dahi/Thayir • Dahi rice/Thayir sadham • Moru/Butter milk • Kallu/Toddy | |
Ethnic fermented foods and beverages of Karnataka | Karnataka | • Idli • Dosa • Adai Dosa • Sannas • Ambali • Pickle • Sandigie • Dahi • Butter milk • Ginna • Lassi • Neera • Palm Vinegar • Toddy • Cashew apple wine • Jamun wine • Kanji • Wine | ||
Ethnic fermented foods and beverages of Telangana and Andhra Pradesh | Telangana and Andhra Pradesh | • Idli • Dosa • Uttapam • Vada • Ambali • Taravani/kali • Dahi • Butter milk • Toddy/Kallu |