South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
Pudalankai (Snake Gourd) Curry is a crisp and savory South Indian side dish. Thin slices of snake gourd are lightly salted, coated in a spiced besan and rice flour batter, and pan-cooked with a fragrant tempering of mustard seeds, urad dal, red chillies, curry leaves, and asafoetida until golden. A crunchy, flavorful accompaniment to hot rice with sambar or rasam.
Soft, spongy Payatham Paruppu (Moong Dal) Idlis made from a fermented batter of moong dal, urad dal, and fenugreek — a light, protein-rich breakfast served with spicy chutney or sambar.
Baby Potato Masala Roast tosses tender pressure-cooked baby potatoes with sambar powder, turmeric, and magic masala for a crisp, spice-coated side dish.
Capsicum Masala Curry combines crunchy capsicum with a tangy tomato-onion masala, sambar powder, and a finishing sprinkle of magic masala for a quick, flavorful side dish.
One Pot Rasam Rice is a comforting South Indian meal that cooks rice, thuvar dal, tamarind, tomato, and freshly crushed pepper, cumin, and coriander seeds together in a pressure cooker with a mustard tempering for a tangy, peppery, one-pot dish.
Corn Cabbage Poriyal is a wholesome South Indian side dish that steams fresh corn kernels and chopped cabbage until tender, then tosses them with a mustard and urad dal tempering, onion, ginger, curry leaves, and fresh coconut gratings.
Beetroot Uthappam is a vibrant South Indian breakfast that folds stir-fried grated beetroot, onion, and green chillies into dosa batter, then griddles it into thick, soft pancakes with a beautiful pink hue — delicious with chutney or sambar.
A week-by-week make-ahead schedule for Deepavali: dry savories first, ladoos and burfis in the final days, fresh sweets the day before — all 15 recipes planned so there is no last-minute rush.
Curd Aval (Poha) combines soft, soaked flattened rice with creamy whisked curd, a fragrant mustard and ginger tempering, and a fresh garnish of cucumber, pomegranate pearls, and coriander leaves for a cool, comforting meal.
Ulundu Kozhukattai is a soft, steamed South Indian snack made from rice flour dough enriched with protein-rich urad dal, fresh coconut, zesty ginger, and green chilies, seasoned with a fragrant tempering of mustard seeds, dals, curry leaves, and asafoetida.
Karamani Rice is a wholesome South Indian one-pot meal that combines fluffy rice with protein-rich karamani (black-eyed peas), tangy tomato, sweet onion, and warming sambar powder, finished with a fragrant tempering of mustard seeds, dals, red chilies, and curry leaves for a hearty, flavorful dish.
Vendaikai (Okra) Besan Tawa Fry coats okra with besan, rice flour, and spices, then cooks it on a tawa with onion and curry leaves until crisp.