Tag: South indian

Over 65% of the world's population experiences some form of lactose intolerance. For those avoiding dairy, navigating Indian cuisine might seem challenging, but many traditional dishes are naturally dairy-free or can be made so with simple substitutions. This guide will help you discover which Indian curries are lactose free, proving that you can still enjoy the cuisine's rich, authentic flavors without dairy.

According to nutritional data compiled by Apollo Sugar Clinics, a standard plate of 4-5 punugulu contains approximately 160 calories. Understanding how many calories are in 1 plate of punugulu is essential for dietary planning, but it's important to remember this number is not fixed and varies based on ingredients and preparation.

A 100g serving of Pavakkai (bitter gourd) Puli Kulambu is approximately 129 kcal, but the total calorie count for this popular South Indian dish can vary widely depending on the ingredients used. This detailed guide explores exactly how many calories are in Puli Kulambu and what factors influence its nutritional value.

Kootu, a nourishing South Indian dish, has a calorie count that can vary dramatically, ranging from as low as 75 kcal per 100 grams for a mixed vegetable version to over 500 kcal per serving for richer recipes. This wide range depends on the type of lentils, vegetables, and the amount of coconut and oil used, making it essential to understand the ingredients to know how many calories are in Kootu.

Over 3 million people in the United States have Celiac disease, and many more have gluten sensitivities, making the safety of popular dishes a common concern. While sambar is traditionally a naturally gluten-free stew, made from lentils and vegetables, the use of certain ingredients and potential cross-contamination can introduce gluten.

A single plate of masala dosa can contain anywhere from 250 to over 500 calories, a wide range that depends heavily on the specific preparation. This popular South Indian dish's exact energy content is influenced by a variety of ingredients, portion sizes, and cooking methods.

According to food historians, appam has ancient roots dating back to the Sangam period in Tamil literature, which points to its long-standing place in South Indian cuisine. An essential component of its unique texture and flavor is a crucial fermentation process. This article explores the science behind what makes appam a fermented food.

According to ancient Ayurvedic principles, a balanced diet is one that incorporates all six tastes: sweet, sour, salty, bitter, pungent, and astringent. This holistic approach to food is one reason why is sambar so good, offering a complex and satisfying flavor profile with every spoonful. This article explores the flavorful and nutritious reasons behind sambar's universal appeal.