The superb foods of South India are little known in the Western world; likewise its true seasonings, which are quite different from those used in northern India. The highly aromatic mixture of roasted coriander seeds, roasted red chiles, and roasted fenugreek; the startling use of urad dal (split peas) as a spice, and its combination with fresh curry leaves and mustard seeds to perk up the simplest of vegetables; the use of fennel seeds in the cooking of meats; the use of fresh coconut to give body and a slight sweetness to sauces; and the use of yogurt, almost as a dressing, for steamed vegetable and rice salads—all these are very, very southern. So are crisp pancakes (dosas), sometimes as large as two feet in diameter, rolled up like precious parchment; fluffy idlis, steamed rice cakes whose delicacy has been compared to that of jasmine flowers and whose name can be expressed in the elegant hand gestures of classical South Indian dance; spicy semolina "polenta" dotted with cut vegetables; young shark's meat that is shredded, sautéed with ginger, shallots, and green chiles, and offered to nursing mothers as a pick-me-up; soupy rasams made with crab; lamb cooked with fennel seeds and coconut; chicken sautéed with poppy seeds and peppercorns; split peas cooked with caramelized shallots.
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