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South Indian recipes


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Recipe# 32885
01 Jan 1999

 
Almond Payasam by Tarla Dalal
Any dish made using almonds is unfailingly rich, quite befitting royalty! keep the spices such as cardamom to a minimum in this recipe, so as to highlight the creamy, soothing texture and flavour of almonds. Authentic ‘badam kheer’ made the south indian way omits cardamoms and nutmeg and uses a pinc ....
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Recipe# 193
02 May 13

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Appam by Tarla Dalal
Appam is a famous dish from the keralite repertoire of south indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut ....
Recipe# 15141
16 Aug 11

 
Avial By Kamalacute by kamalacute
Avial stands out as an amazing south indian vegetable preparation with the medley of healthy seasonal vegetables cooked together in coconut, curd and spice powders.
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Recipe# 32909
01 Jan 1999

 
Avial ( South Indian Recipes) 
by Tarla Dalal
Avial is a dish that originated in kerala, but gained an equal fanfare in tamilnadu as well. Rare is the wedding or festive menu that does not include avial! the key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, ....
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Recipe# 32894
01 Jan 1999

 
Bisi Bele Bhaat by Tarla Dalal
This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for ....
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Recipe# 34559
22 Feb 11

 
Bread Upma ( Microwave Recipe) 
by Tarla Dalal
Sandwiches somehow lack the desi feel, whatever you put in between! change the menu to bread upma instead, and mom’s touch comes alive. With simple ingredients and a quick microwave procedure, this is a 100 per cent hassle-free snack. Don’t dip the bread for a long time, as it will lose its texture. ....
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Recipe# 32849
01 Jan 1999

 
Cabbage Foogath by Tarla Dalal
This is a dry vegetable dish made with cabbage. Other vegetables like beans, cluster beans, sabre beans, carrots etc can also be prepared in a similar way. One such dry curry is always served along with a traditional south indian lunch.
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Recipe# 4366
29 May 14

 
Cabbage Poriyal by Tarla Dalal
Poriyal is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. Cabbage tempered with mustard seeds and dry red chillies makes a delightful accompaniment to any South Indian main course.
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Recipe# 32854
01 Jan 1999

 
Capsicum Poriyal by Tarla Dalal
Capsicum is a tricky vegetable, thanks to its complicated taste. While it goes well with north indian gravies, it is usually only used as an auxiliary to other main vegetables in south indian cooking. However, here is an innovative southie-style curry with capsicum as the focus!
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Recipe# 22618
24 Mar 14

 
Carrot, Cucumber and Curd Rice 
by Tarla Dalal
Traditional south indian fare, and a favourite especially with tamil brahmins, the carrot, cucumber and curd rice is a frequent choice for the ‘tiffin box’! it is really a refreshing dish to prepare on hot summer days to complement a meal of roti and subzi. You will be surprised to see the value-add ....
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Recipe# 4367
01 Jan 1999

 
Chana Ghassi by Tarla Dalal
Roasted coconut and spices are ground together to make this fragrant and traditional curry. I have used black horse gram but you may use any combination of vegetable and / or lentils of your choice.
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Recipe# 32925
01 Jan 1999

 
Chettinad Curry ( South Indian Recipes ) by Tarla Dalal
Here's a spicy curry from tamilnadu that tastes best with steamed rice. The chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.
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Recipe# 32892
01 Jan 1999

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Chitrana Rice ( South Indian Recipes ) by Tarla Dalal
Another popular traditional rice preparation from karnataka! this is one version of the recipe made using powdered spices. Alternatively, it can also be made by processing the ingredients into a gravy called gojju and then mixing it with cooked rice.
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Recipe# 1658
16 Feb 13

 
Churna by Tarla Dalal
A traditional blend of jaggery and coconut flavoured with crushed cardamoms, churna goes well with rice-based dosas. Children also like to have it as it is!
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