Contrary to popular misconception, South Indian cuisine is not all idlis and dosas. In fact, the genre comprises different regional cuisines that are united by a common cooking style. Food from this region is predominantly, though not exclusively, vegetarian. A characteristic is the innovative use of rice to create an endless variety of preparations such as dosas, idlis, appams, idiappams, chittrannam, dhadojanam and payasam. A variety of spicy chutneys, gravies, and stews completes the picture.

Tips to help your child develop good eating habits

Concerns: Generally, South Indian food uses little oil and is therefore quite healthy. However, the liberal use of coconut paste can add to the calories. Coconut oil - the preferred cooking medium in Kerala - is rich in saturated fat, which when used in excess, is bad for the heart. Cooking styles from Andhra Pradesh and from the Chettinad region of Tamil Nadu make liberal use of fiery spices, which may aggravate ulcers or other digestive tract disorders.

Health tips

• Cut down on the use of coconut oil or paste. Cook in canola or olive oil.
  
• Being steamed, idlis are a healthier option to dosas and vadas.
  
• Have more coconut water; it is cooling and balances the effect of the spicy food.