T he southern part of India is famous for its various spices and also spicy foods. Its long past has witnessed the export of spices to many countries. Even the outsiders, generally the foreign invaders like the Dutch, the French and the English, who kept coming here over generations, are reported to be fond of these spices. Some of the chief varieties of spices produced here include cardamom, pepper, cinnamon, cloves and nutmeg. South India is equally famous for the availability of coconut, a wide variety of fishes and root tubers. The south Indian food is mainly rice, which the south Indian people love to have with a combination of Sambhar or curry. A generous but at the same time a balanced use of spices is done here in most of the vegetarian and non-vegetarian dishes of this region. Similarly in most of the dishes remain almost same, including a perfect mixture of oil, mustard seeds, curry leaves and red chilies etc.
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