South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
Karthigai Deepam is one of the oldest festivals celebrated by the Tamil people in the Tamil month of Karthigai. It has been referred to in many ancient works of Tamil literature that dates back to 2,000 or 2,500 BC.
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.
Lemon Coriander Rice combines fluffy rice with zesty lemon, fragrant coriander, warming spices, crunchy lentils, and peanuts for a bright, flavorful meal.