Rich culinary traditions, bright flavours and aromatic spices are abundant in South Indian cuisine. A deep bond with traditional cookware lies at the heart of this diverse and delectable cuisine. Each traditional cookware on our list embodies South Indian culture, from the earthy clay pots that give meals a rustic character and taste to the sturdy iron skillets that give their food the crispy flavour.
So begin your exciting journey on traditional South Indian cookware options.
What is South Indian Cuisine?
South Indian cuisine is a rich and diversified culinary legacy. It includes the flavours of many South Indian states like Tamil Nadu, Kerala, Karnataka, Andhra Pradesh and Telangana. It incorporates rich and aromatic foods made from rice, lentils, coconut and spices.
Popular South Indian dishes include idli, dosa, appam, uttapam, idiyappam and filter coffee. However, the taste and flavour of these dishes may differ from one region to another.
The Significance of Traditional Cookware in South Indian Cuisine
Traditional cookware is inseparable from South Indian cuisine. These utensils are carefully crafted using clay, kansa, brass, copper and bronze. Let's look at some of the traditional South Indian cookware and their importance.
Traditional Bronze Cookware
Bronze, a combination of copper and tin, holds a special place in the culinary world. The bronze cookware for South Indian cuisine has been valued for centuries due to its exceptional heat conductivity and durability. Bronze or Kansa are naturally antibacterial and antiviral, making them perfect for health. There are many benefits of using bronze utensils in South Indian cuisine, as it distributes the heat evenly and ensures consistent cooking.
Kansa cookware and its importance in South Indian cooking is evident by the numerous dishes one can make in it. You can find kadhai, pan, and appam makers made of Kansa. You can even find idli steamers made of bronze still used in traditional South Indian kitchens. Bronze Urli is a deep pan often used to prepare payasam, a kheer, especially during Pongal and Onam festivals.
