There are also the appams and idiappams or 'string hoppers', which are interesting variations based on rice. Curries either of meat, fish or vegetable are cooked in a sauce of spices and thickened with onions and tomatoes, yogurt or coconut milk. A range of spices that include cardamom, pepper, cinnamon, turmeric, red chilli, saffron, coriander, fenugreek and asofoetida are used in mouth watering food.
Spices are freshly ground as are garlic, ginger, onion and red chilli.
Ancient treatises on food prescribed spices and types of food as being necessary to digestion and health. The time of the year and the classification of food as 'heating' or 'cooling' were all considerations in the kind of food that was served in any particular season. Lentils and vegetables cooked in a variety of ways, with quantities of yogurt, delicious pickle and crisp papadams make a range of food that is delicious. In South India, vegetables are diced, lightlly cooked and garnished with grated coconut. There is an extensive range of snack foods like samosas, a vegetable filled puff, murukkus, vadas and bhajis.