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South Indian recipes
South Indian cuisine is much-loved across India, especially its wide spread of breakfast treats like Idli , Dosa and uttapas. However, there is much more to South Indian cuisine, including a large variety of rice dishes, one-dish meals, main course dishes like Sambhar , Rasam , etc., accompaniments like chutneys and salads, as well as preserved foods like podis (powders) and pickles.
This section helps you explore a large goldmine of recipes from all over South India, ranging from the satiating Keralite dishes like Appam
and Kadala Curry, to spicy Chettinad delicacies, tongue-tickling Karnataka delights like Rava Idli, Andhra Pradesh specialties like Pesarattu and Tamil Nadu recipes like Adai , Sambhar and Chakra Pongal . You will discover the authentic ways to prepare your favourite dishes, as well as lesser-known treasures from the cuisine of southern India.
You will also be able to identify and appreciate the common characteristics of this cuisine, such as the position rice holds as the staple food, the abundant use of lentils and coconut, traditional ways of tempering, and so on. Your masala box needs to be equipped with mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, red chillies, broken urad dal and chana dal, as these are frequently used in South Indian cooking.
Take your pick from these recipes, and serve them on a banana leaf, to recreate a perfect south Indian meal-time!
Try Our Other South Indian Recipes…
119 South Indian Breakfast Recipes
45 South Indian Chutney Recipes
168 South Indian Curries, Subzis Recipes
117 South Indian Dosa Recipes
172 South Indian Idlis Recipes
53 South Indian Rasam Recipes
78 South Indian Rice Recipes
49 South Indian Sambar Recipes
90 South Indian Sweets Recipes
34 South Indian Vada Recipes
Dahi Idli by Tarla Dalal
If you have batter on hand, then idli is undeniably one of the easiest snacks to prepare. However, plain idli might not be very appealing to some, especially kids.
You could make it more exciting by dunking cubes of idli in sambhar or curd, with appropriate tempering and garnishes. This lip-sm ....
Idli Curry by Tarla Dalal
A multi-flavoured delicacy prepared with fresh or leftover idlis, the Idli Curry has a pleasing texture and a tongue-tingling flavor, thanks to tangy tomato pulp, peppy spice powders and pastes, and a pinch of sugar to highlight all other flavours.
You can prepare this as a quick
07 Dec 17
Bread Uttapam Recipe, Instant Breakfast by Tarla Dalal
Sometimes we crave for a snack but realise that alas, we have not prepared for it earlier! When you feel such a strong desire to have a hot and fluffy uttapam but do not have the batter on hand, go for this instant version, made with a batter of bread and semolina!
It tastes and feels just as go ....
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 ....
23 Nov 17
Ghee Roast Dosa, Crispy Dosa with Malgapodi Powder by Tarla Dalal
Ghee Roast Dosa is one of the most popular varieties of dosa in South Indian
restaurants. It has the rich aroma of ghee and a wonderful texture that is crisp and golden coloured on the outer side and slightly softer inside.
A sprinkling of malgapodi give ....
21 Nov 17
06 Nov 17
Kai Murukku, South Indian Handmade Chakli by Tarla Dalal
Kai Murukku is one of the most famous South Indian jar snacks, and is like an endorsement of one’s cooking skills! Made with a dough of rice and urad, this chakli like snack is shaped entirely by hand, which requires a bit of practice to master.
However, it is completely worth the effort because ....
03 Nov 17
Seedai, Baked South Indian Jar Snack by Tarla Dalal
Seedai is a super popular South Indian
jar snack, which is inseparable from Janmashtami celebrations in Tamil Nadu. Every household makes a batch of tiny, ball-shaped seedais by deep-frying a dough of rice and urad flours with butter and spices, to offer to ....
03 Nov 17
Baked Ribbon Sev, South Indian Jar Snack by Tarla Dalal
Ribbon sev, made of rice flour and besan is one of the most popular jar snacks in South India. We bring you this famous snack, albeit in a healthier form.
Made from a dough of besan and whole wheat flour spruced up with a dash of spices, this Baked Ribbon Sev is so healthy and equally tasty! You ....
03 Nov 17
Thattai Recipe, Baked Thattai, Jar Snack by Tarla Dalal
Thattai is one of the most popular South Indian
jar snacks, and one that is used as a benchmark for a person’s cooking prowess. The traditional Thattai is made with a dough of roasted rice flour, a dash of urad flour and a couple of flavourful seasonings. Th ....
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 ....
24 Oct 17
Rasam Dal Vada, South Indian Snack by Tarla Dalal
Crispy dal vadas dunked in hot rasam, this snack is sure to shake you awake! The tangy, spicy flavour of the rasam complements the texture as well as the taste of the chana dal vadas very well, resulting in a wholly satisfying experience!
Here, we show you how to make chana dal vadas as well as ....
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 ....
16 Oct 17
Curd Upma, Breakfast Recipe by Tarla Dalal
Upma made with semolina is one of the most famous breakfast dishes in India. We have tweaked the traditional recipe slightly, by cooking the roasted rava in a mixture of curds and water instead of just water.
This gives a nice consistency and pleasant, rustic tang to the upma. This, in fact, use ....
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