The flavors and aromas of South India are a treat for the senses, and what better way to experience them than through the rich and diverse world of vegetarian cuisine? From crispy dosas and fluffy rice bowls to creamy curries and sweet treats, South Indian vegetarian cooking has something to offer everyone. In this article, we’ll take you on a culinary journey through 18 authentic and flavorful recipes that showcase the best of vegetarian South Indian cuisine.
From classic dishes like Masala Dosa with Coconut Chutney and Sambar with Steamed Rice to more innovative creations like Palak Paneer Dosa and Banana Bonda with Tea, these recipes are sure to tantalize your taste buds. Whether you’re a seasoned cook or just starting out, our collection of South Indian vegetarian recipes has something for everyone.
Stay tuned for the full list of recipes, featuring popular dishes from Tamil Nadu, Kerala, Andhra Pradesh, and more!
Masala Dosa with Coconut Chutney
Masala dosas are a popular Indian street food that is both flavorful and filling. This recipe combines the crispy, savory goodness of a dosa with the rich, creamy taste of coconut chutney.
Ingredients:
For the dosa:
– 2 cups rice flour
– 1 cup mung bean sprouts (or split mung beans)
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– Water
For the chutney:
– 1 ripe coconut, grated
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon coriander seeds
– Salt to taste
– 1 tablespoon lemon juice
– 2 tablespoons vegetable oil
Instructions:
1. Soak the mung bean sprouts in water for at least 4 hours or overnight.
2. Drain and grind the soaked beans into a smooth paste.
3. Mix together rice flour, baking powder, salt, and the bean paste to form the dosa batter.
4. Heat a non-stick pan with oil and pour in the batter to cook until crispy and golden.
5. For the chutney, sauté the onion, garlic, coriander seeds, and grated coconut until lightly browned.
6. Add salt, lemon juice, and water as needed, then simmer for 10 minutes.
7. Serve the dosa with a dollop of warm chutney and enjoy!
Cooking Time: 30-40 minutes
Sambar with Steamed Rice
A comforting and flavorful South Indian staple, sambar is a perfect accompaniment to steaming hot rice. This recipe combines the rich flavors of lentils, vegetables, and spices for a satisfying meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and tomato; sauté until the vegetables are tender.
3. Add cumin, coriander, and salt; stir well.
4. Add the lentils and 2 cups of water to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are cooked.
5. Serve hot with steamed rice and garnish with cilantro.
Cooking Time: 25-30 minutes
Vegetable Upma
A popular South Indian dish, Vegetable Upma is a comforting breakfast or snack option made with semolina (cream of wheat) and an array of colorful vegetables. This easy-to-make recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 cup semolina
– 2 cups water
– 1 tablespoon oil
– 1 small onion, finely chopped
– 1 small carrot, peeled and grated
– 1 small bell pepper, diced
– 1 small potato, peeled and diced
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion, carrot, bell pepper, and potato. Cook until the vegetables are tender, about 5 minutes.
3. In a separate pot, bring the water to a boil. Gradually add the semolina, stirring continuously to avoid lumps. Reduce heat and simmer for 5-7 minutes or until the mixture thickens.
4. Add the cooked vegetable mixture to the semolina mixture. Season with salt to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Medu Vada with Sambar
Medu Vada, a crispy fried doughnut filled with spicy potatoes and onions, is a popular snack in South India. Paired with a flavorful Sambar, this combination is a match made in heaven.
Ingredients:
For Medu Vada:
– 2 cups urad dal
– 1/4 cup rice flour
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed
For Sambar:
– 1 cup split red lentils (masoor dal)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 teaspoon sambar powder
– Salt, to taste
– 4 cups water
Instructions:
1. Grind urad dal into a fine paste with rice flour and baking soda.
2. Mix in salt and water as needed to form a dough.
3. Shape the dough into small balls and flatten slightly.
4. Fry the Medu Vada until golden brown, about 5-6 minutes per side.
5. In a separate pan, sauté onion, garlic, tomato, and sambar powder.
6. Add split red lentils and water to make Sambar. Cook until the lentils are soft.
7. Serve hot Medu Vada with Sambar.
Cooking Time: 20-25 minutes
Pongal with Ghee and Cashews
Pongal is a traditional South Indian dish made from moong dal and rice, cooked together with ghee and spices. This recipe adds the richness of cashews to create a flavorful and aromatic pudding-like dessert.
Ingredients:
– 1 cup split green gram (moong dal)
– 1 cup long-grain rice
– 2 cups water
– 1/4 cup ghee
– 1/2 cup granulated sugar
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon salt
– 1/4 cup cashews, chopped
– Fresh cream or milk (optional)
Instructions:
1. Rinse the dal and rice together, then soak for at least 4 hours.
2. Drain and pressure cook the mixture with 2 cups of water until the grains are mushy.
3. Heat ghee in a pan over medium heat. Add sugar, cardamom powder, and salt. Cook until the sugar dissolves.
4. Add the cooked dal-rice mixture to the pan and stir well.
5. Stir in chopped cashews.
6. Serve warm or at room temperature. Optional: drizzle with fresh cream or milk for an extra rich flavor.
Cooking Time: 20-25 minutes (including soaking time)
Avial with Kerala Red Rice
A flavorful and aromatic side dish from South India, Avial is a perfect accompaniment to the rich and nutty taste of Kerala Red Rice. This recipe combines the two in harmony.
Ingredients:
– 1 cup mixed vegetables (carrots, beans, cauliflower)
– 2 medium-sized eggplants
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt to taste
– 2 tablespoons coconut oil
– 1 small onion, finely chopped
– 1 small tomato, finely chopped
– 1/4 cup grated coconut (optional)
– 1 cup Kerala Red Rice
Instructions:
1. Heat the coconut oil in a pan over medium heat.
2. Add the onions and sauté until translucent.
3. Add the mixed vegetables and eggplants; cook for 5 minutes or until they are tender.
4. Add the turmeric powder, red chili powder, and salt to taste. Mix well.
5. Stir in the chopped tomato and grated coconut (if using).
6. Serve hot with Kerala Red Rice.
Cooking Time: 15-20 minutes
Tomato Rasam with Jeera Rice
Tomato rasam is a popular South Indian soup made with tomatoes, tamarind, and spices. Paired with jeera rice, it’s a comforting and nourishing meal perfect for any occasion.
Ingredients:
For Tomato Rasam:
– 2 cups fresh tomatoes, chopped
– 1/4 cup tamarind paste
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– Salt, to taste
– Water, as needed
For Jeera Rice:
– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon ground jeera (cumin)
– Salt, to taste
Instructions:
1. In a pan, sauté onion, garlic, and ginger until the onion is translucent.
2. Add chopped tomatoes, tamarind paste, cumin, salt, and enough water to cover the mixture. Bring to a boil, then simmer for 15-20 minutes or until the soup thickens.
3. Cook jeera rice according to package instructions. Mix in ground jeera and salt.
4. Serve hot tomato rasam with a side of jeera rice.
Cooking Time: 30-40 minutes
Bisi Bele Bath
A classic South Indian rice dish, Bisi Bele Bath (hot mix bath) is a flavorful and comforting meal that combines the perfect blend of spices, vegetables, and lentils. This recipe serves 4-6 people.
Ingredients:
– 1 cup basmati rice
– 1/2 cup split red gram (masoor dal)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, potatoes, peas, and beans)
– 2 teaspoons grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups water
– Ghee or oil, for cooking
Instructions:
1. Rinse the rice and dal separately, then soak them in water for 30 minutes.
2. Heat oil/ghee in a large pan over medium heat. Add onions and cook until they’re translucent.
3. Add garlic, ginger, cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add mixed vegetables and cook until they’re tender.
5. Drain the rice and dal, then add them to the pan with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the mixture is thickened.
Cooking Time: 30-40 minutes
Kootu Curry with Coconut
A flavorful and comforting South Indian-inspired curry made with a blend of lentils, vegetables, and aromatic spices, finished with a rich coconut gravy.
Ingredients:
– 1 cup red or yellow split lentils (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons coconut oil
– 1 cup coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions, garlic, and tomato; sauté until the vegetables are tender.
3. Add the cumin, coriander, turmeric, and salt. Stir well.
4. Add the soaked lentils and 2 cups of water to the pan. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are cooked.
5. Stir in the coconut milk and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Kerala Style Vegetable Stew
Experience the bold flavors of Kerala with this hearty vegetable stew, perfect for a comforting meal.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 large carrot, peeled and sliced
– 1 large beetroot, peeled and diced
– 1 medium-sized cabbage, shredded
– 1 cup of mixed vegetables (such as green beans, peas, and cauliflower)
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 1 teaspoon of curry powder
– Salt to taste
– 4 cups of water
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
2. Add garlic, ginger, and curry powder. Cook for 1 minute, stirring constantly.
3. Add potatoes, carrot, beetroot, cabbage, and mixed vegetables. Stir well to combine.
4. Pour in water and season with salt. Bring to a boil, then reduce heat and simmer for 30 minutes or until the vegetables are tender.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Puliogare (Tamarind Rice)
A flavorful and aromatic rice dish from South India, Puliogare is a staple in many households. This simple recipe combines the sweetness of tamarind with the nutty flavor of jeera to create a delicious accompaniment to any meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup tamarind paste
– 1/4 cup jeera (cumin seeds)
– 1/4 teaspoon asafoetida (optional)
– Salt, to taste
– 2 tablespoons ghee or oil
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Add the tamarind paste and stir well.
4. Add the cooked rice, salt, and asafoetida (if using). Mix everything together.
5. Cook for about 5-7 minutes, stirring frequently, until the flavors are well combined and the rice is heated through.
6. Serve hot with a side of sambar or raita.
Cooking Time: 15-20 minutes
Beetroot Thoran
Thoran, a popular Kerala dish, is a flavorful and nutritious side that combines the sweetness of beetroot with the warmth of spices. This simple recipe is perfect for a quick lunch or dinner accompaniment.
Ingredients:
– 2 medium-sized beetroot, peeled and grated
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 1 tablespoon vegetable oil
– Fresh curry leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute.
4. Add grated beetroot, cumin, coriander, and salt. Stir well to combine.
5. Cook for 10-12 minutes or until the beetroot is tender.
6. Garnish with fresh curry leaves and serve hot.
Cooking Time: 15-18 minutes
Mysore Pak (Sweet)
Mysore Pak is a popular South Indian sweet dish that’s rich, creamy, and utterly delicious. This traditional recipe is made with gram flour, sugar, and ghee (clarified butter), which gives it a unique flavor and texture.
Ingredients:
– 1 cup gram flour (besan)
– 1 cup powdered sugar
– 1/2 cup ghee (clarified butter)
– 1 tablespoon cardamom powder (optional)
Instructions:
1. Heat the ghee in a deep frying pan over medium heat.
2. Add the gram flour and roast it for about 5 minutes, stirring constantly, until it turns light golden brown.
3. Remove from heat and let it cool slightly.
4. Add the powdered sugar to the roasted gram flour and mix well.
5. Knead the mixture with your hands until it forms a smooth dough.
6. Shape into small balls or squares and serve.
Cooking Time: 10-12 minutes (including roasting time)
Curd Rice with Tempered Mustard Seeds
A classic Indian dish that combines the creamy goodness of curd with the nutty flavor of tempered mustard seeds, all wrapped up in a flavorful rice bowl.
Ingredients:
– 2 cups cooked white or brown rice
– 1 cup curd (plain yogurt)
– 1 tablespoon ghee or oil
– 1 teaspoon mustard seeds
– Salt, to taste
– Chopped cilantro or scallions, for garnish (optional)
Instructions:
1. Heat the ghee or oil in a small pan over medium heat.
2. Add the mustard seeds and let them temper until they start to sputter and change color (about 10-15 seconds).
3. In a large mixing bowl, combine the cooked rice, curd, and tempered mustard seeds.
4. Mix everything together until well combined and the rice is coated with the creamy curd mixture.
5. Season with salt to taste.
6. Garnish with chopped cilantro or scallions, if desired.
7. Serve warm.
Cooking Time: 10-15 minutes
Carrot Beans Poriyal
This Carrot Beans Poriyal recipe is a flavorful and healthy accompaniment to any Indian meal. The combination of sautéed carrots, beans, and spices creates a dish that’s both nutritious and delicious.
Ingredients:
– 1 cup carrot, peeled and grated
– 1 cup cooked beans (such as kidney or black beans)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 teaspoon red chili flakes (optional)
Instructions:
1. Heat oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the grated carrot and cooked beans; stir well.
4. Add cumin seeds, turmeric powder, salt, and chili flakes (if using); stir well.
5. Cook for 5-7 minutes or until the carrots are tender.
6. Serve hot alongside your favorite Indian dishes.
Cooking Time: 10-12 minutes
Kadala Curry with Appam
A classic South Indian combination, Kadala Curry with Appam is a flavorful and satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 cup black chickpeas (kadala)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– 4-6 Appam (rice flour dosas)
– Fresh cilantro, for garnish
Instructions:
1. Soak the black chickpeas overnight and pressure cook them until they’re tender.
2. Heat oil in a pan over medium heat. Add onions and sauté until they’re translucent.
3. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add the cooked chickpeas, salt, and water. Bring to a boil, then simmer for 10 minutes.
5. Serve the Kadala Curry with Appam, garnished with cilantro.
Cooking Time: 25-30 minutes
Tips:
– Use fresh Appam or make them from scratch according to your recipe.
– Adjust the spice level to your liking.
– You can also add other spices like garam masala or curry leaves for added flavor.
Palak Paneer Dosa
Palak Paneer Dosa: A Spin on a Classic!
This innovative recipe combines the flavors of creamy Palak Paneer with the crispy, fermented goodness of dosas. The result is a unique and delicious fusion that will delight your taste buds.
Ingredients:
– 2 cups dosa batter
– 1 cup spinach puree (Palak)
– 1/2 cup paneer (Indian cheese), crumbled
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– Ghee or oil for frying
Instructions:
1. Heat a non-stick skillet over medium heat.
2. Pour in the dosa batter and spread evenly to form a circle.
3. Sprinkle a pinch of cumin seeds on top.
4. Place a spoonful of spinach puree and paneer mixture in the center of the dosa.
5. Fold the dosa in half to enclose the filling.
6. Cook for 2-3 minutes or until crispy and golden brown.
7. Flip and cook for an additional minute.
8. Serve hot with your favorite chutney.
Cooking Time: 10-12 minutes
Banana Bonda with Tea
Start your day with a warm and comforting banana bonda, a popular Indian snack that pairs perfectly with a soothing cup of tea. This recipe is quick, easy, and utterly delicious!
Ingredients:
– 2 ripe bananas
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Tea leaves (black or green)
Instructions:
1. Peel the bananas and mash them in a bowl.
2. Add the flour, baking powder, and salt to the mashed bananas. Mix until well combined.
3. Heat the oil in a non-stick pan over medium heat. Drop tablespoonfuls of the banana mixture into the pan.
4. Flatten the bondas slightly with a spatula. Cook for 2-3 minutes or until golden brown.
5. Serve hot with a cup of tea and enjoy!
Cooking Time: 10-12 minutes
Summary
Discover the rich flavors and aromas of South Indian vegetarian cuisine with these 18 authentic recipes. From crispy dosas to creamy curries, each dish showcases the region’s unique blend of spices and ingredients. Try making Masala Dosa with Coconut Chutney, Sambar with Steamed Rice, or Vegetable Upma for a comforting start. Other highlights include Medu Vada with Sambar, Pongal with Ghee and Cashews, and Avial with Kerala Red Rice. These recipes are sure to delight your taste buds and transport you to the vibrant streets of South India.
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