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Cuisine > Indian >
South Indian recipes
Last Updated : Feb 24,2018
20 Aug 13
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, ....
27 Nov 17
Ela Ada Recipe, Sweet Rice Pancake by Tarla Dalal
Ela Ada is a traditional sweet delicacy from Kerala, made by steaming stuffed rice flour pancakes wrapped in a banana leaf.
Here, we have shown the Ela Ada with a coconut and jaggery stuffing. On special occasions, it may also be made with a stuffing of sweetened jackfruit pulp.
Ela means le ....
22 Dec 17
Pongal Kootu, South Indian Mixed Vegetable Curry by Tarla Dalal
Pongal Kootu is a tongue-tickling mixed vegetable curry made during Makar Sankaranthi or Pongal
in South India. It is made with local vegetables that are in season at the cusp of winter and spring.
This curry brings togethe ....
14 Dec 17
Vegetables in Coconut Curry, Karwar Style Valval Recipe by Tarla Dalal
Vegetables in Coconut Curry or Valval is a classic mixed vegetable preparation from the Western coastal region, where coconuts grow in plenty and are used abundantly in the cuisine.
Here, an assortment of colourful and juicy veggies is flavoured simply with green chillies and cumin seeds and coo ....
02 Oct 15
Quick Rava Idli ( Tiffin Treats) by Tarla Dalal
With its brilliant flavour and nice, flaky texture, Rava Idli is something like upma in idli form, so you get the best of both worlds. Since it is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing, and stays soft and humid for longer. The batter f ....
20 Aug 13
Dosa ( South Indian Recipe) by Tarla Dalal
Dosa is as popular in South Indian
cuisine as Idli
is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, ....
20 Aug 13
Masala Dosa ( Mumbai Roadside Recipe) by Tarla Dalal
A tried-and-tested recipe that serves as a wholesome answer to the hungry palate! a thin crisp dosa, engulfed in a spicy potato bhaji.
31 Oct 17
Idli by Tarla Dalal
Fluffy as cotton balls, white as the moon’ - every South Indian
remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids.
Indeed, that is how the perfect Idli must be too. Grinding of batter and the pr ....
20 Aug 13
Tender Mangoes In Brine by Tarla Dalal
A simple but tasteful recipe that is extremely popular,espeacially in kerala,tamilnadu and some areas of karnataka,served with curd rice. Remember to choose tender raw mangoes,and leave the stem on, so that the pickle lasts for longer. Thick-skinned,bitter varieties are usually not preferred for thi ....
20 Aug 13
Doodhi Pachadi / Spicy Doodhi Raita by Tarla Dalal
Pachadis are the south Indian equivalent of raita, and commonly there are two types of this accompaniment. The ones made with colocassia
as the base are usually spicy, while the ones made with curds as the base are are normally bland. However, here is a unique ....
27 Sep 16
18 Oct 17
Mysore Bonda, South Indian Snack by Tarla Dalal
An awesome snack from the ever-busy kitchens of Mysore, the Mysore Bonda is a deep-fried fritter made of plain flour, rice flour and curds, perked up with a range of appropriate taste givers like ginger and green chillies.
This traditional snack, a specialty of Karnataka, has a beautifully reddi ....
28 Apr 17
Tomato Pachadi, How To Make Tomato Pachadi by Tarla Dalal
The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner.
Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it.
Also do try other pachadi r ....
20 Aug 13
Neer Dosa ( How To Make Neer Dosa ) by Tarla Dalal
A dish made out of rice, unique to the region of dakshin kannada and udipi district. The word 'neer' means water. The dish is named so as the batter is wattery. Serve with chutney or sambhar or for a change with jaggery mixed with grated coconut.
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