South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
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.
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.
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.
Lemon Coriander Rice combines fluffy rice with zesty lemon, fragrant coriander, warming spices, crunchy lentils, and peanuts for a bright, flavorful meal.
Corn Capsicum Masala combines sweet corn and capsicum in a creamy onion-tomato gravy with cashews, curd, and warming spices, finished with fresh coriander.
Karuppu Ulundhu Adai is a thick, crisp lentil-rice pancake spiced with chillies and pepper, enriched with coconut, and pan-cooked until golden.
Tomato Peanut Chutney blends fried tomatoes, crisp peanuts, red chillies, tamarind, and salt into a savory paste. Finish with mustard and asafoetida tempering.
Tomato Pongal blends creamy rice and roasted moong dal with tangy tomato purée, finished with a fragrant ghee tempering. Serve warm with coconut chutney.