10 lesser-known South Indian dishes for non-veg food lovers

South Indian cuisine is not just about dosa, idli, sambar, and lemon rice. The cuisine boasts a wide range of lesser-known non-vegetarian dishes as well. As per Kerala Tourism website, it is a true meat-lover's paradise with a multitude of preparations of the same dish across its span, with each version tantalising your palate. Take a look at some of the must-try dishes that will surely hold your taste-buds captive and have you craving for more.

It is a Thalassery special Malabar dish made of Lamb leg and Raw bananas, that uses spices like turmeric, fennel, garlic, and curry leaves. It goes well with ghee rice or steamed rice. (Image: istock)

Meen Peera or Fish Peer, a typical Kerala non vegetarian side dish. It uses coconut, green chilli, and onions. turmeric, kokum and curry leaves along with a small variety of fish as key ingredients. (Image: istock)

It is a Kerala fish dish made by marinating pearl spot fish (locally called Karimeen) in a blend of spices, frying it partially, and then wrapping it in banana leaves with a rich masala before cooking it further. The use of lime and crushed peppercorn gives it the right kick of flavours. (Image: istock)

Malabar Chemmeen Soup or Malabar Prawn Soup is a non vegetarian starter popular in Malabar region of Kerala. It used prawn shells, water, chilli, garlic, curry leaves, mint, and coconut as key ingredients in its preparation. (Image: istock)

Wayanadan Chicken Curry is a traditional and flavorful chicken curry from the Wayanad district of Kerala, known for its rich use of spices and coconut milk that create a creamy, aromatic, and mildly spicy dish. It also uses coconut oil and meat masala as key ingredients in its preparation. (Image: istock)

A specialty from the Chettinad region of Tamil Nadu, this dish features spicy, melt-in-the-mouth mutton keema balls cooked with aromatic spices. The unique blend of black pepper, fennel, and other Chettinad spices gives it a fiery, robust flavor that is distinctly South Indian. (Image: Instagram/a_gluttony_affair)

It is native to Mangalore, and involves cooking prawns in a rich, spicy red masala tempered with generous amounts of ghee. The combination of coastal spices and ghee makes it a must-try. (Image: istock)

It refers to a Chettinad special, made with dry crab fry, which is cooked with freshly ground spices, curry leaves, and a touch of lemon juice. (Image: Instagram/mithra_culinary)

It is a special side dish that uses boneless chicken, onions, garlic, ginger, chicken masala, urad dal, and spices. (Image: Instagram/minumenon_)