South Indian Vegetarian Recipes, Kolams, Rangoli and more Since 2006
Jeera Chutney or Cumin Chutney is a spicy, tangy condiment made by boiling a ground cumin–chilli–tamarind paste with sautéed onion, garlic, and curry leaves tempered in mustard. Use fresh grinding for best flavour, or a quick version with spice powders.
Kathirikai Kadalai Kootu is a comforting South Indian stew of tender brinjal simmered with green gram dal and pressure-cooked peanuts, finished with kootu podi and a fragrant mustard-cumin tadka.
Discover the delightful flavors of Tomato Curd Pachadi, a South Indian recipe featuring tomatoes, yogurt, and aromatic spices. Perfect for rice or roti!
Pudina Dal Chutney is a coarse, minty chutney made by frying dals, red chillies, tamarind, and hing, then grinding with salt. Finish with a mustard–urad dal tempering.
Spinach Lentil Soup blends tender spinach with soft-cooked thuvar dhal, sautéed onion, garlic, and carrots, then is blended smooth. Finish with salt, pepper, mint leaves, and almond flakes.
Vegetable Saagu is a creamy, mildly spiced mixed-vegetable curry made by simmering cubed veggies in a fragrant ground masala paste. Serve it hot with poori, rawa idli, appam, or idiyappam.
Mambazha Sambar is a tangy-sweet South Indian sambar where whole slit mangoes simmer in spiced tamarind water, then get enriched with mashed thuvar dal and a mustard-curry leaf tempering.
Aval Upma is a quick poha dish where soaked flakes are stir-fried with tempered mustard, dals, peanuts, and aromatics, then finished with coconut and lemon juice.
Potato Bonda features spiced mashed potato balls tempered with mustard seeds, dals, onions, and herbs, then dipped in a thick gram-flour batter and deep-fried until golden crisp.