Table of contents for Taste of South India in Delicious

Welcome to the wonderful world of South Indian cuisine! This cookbook is your guide to the rich and diverse flavors of South India. From the coconut-based curries of Kerala to the fiery chutneys of Andhra Pradesh, the region boasts a range of unique and delicious dishes that are sure to tantalize your taste buds. South Indian cuisine is known for its vibrant spices, fragrant herbs, and fresh ingredients, all of which come together to create complex and deeply satisfying flavors. Whether you’re a vegetarian, a meat-lover, or somewhere in between, there’s something for everyone in these pages. This cookbook is designed to be accessible to cooks of all levels, from beginner to advanced. It includes step-by-step instructions, helpful tips, and beautiful illustrations to guide you through each recipe. So come…

Idli is a traditional South Indian dish that is popular throughout India and in other parts of the world. It is a savory rice cake that is typically eaten for breakfast or as a snack. Idli is made by soaking a mixture of rice and urad dal (black lentils) in water for several hours, then grinding the mixture into a smooth batter. The batter is then fermented for several hours to develop a slightly sour flavor and fluffy texture To make idlis, the batter is spooned into small, round molds and steamed until cooked through. The finished idlis are soft, fluffy, and slightly tangy in flavor. They are typically served with coconut chutney, sambar (a lentil-based vegetable stew), or a spicy tomato-based chutney. Ingredients: 2 cups of idli rice 1…

Rasam is a South Indian soup or broth that is made with a combination of lentils, tomatoes, tamarind, and a blend of spices. It is typically served as a soup or as a side dish to a meal, and is considered a comfort food in many parts of South India. The basic ingredients of rasam include tamarind juice or pulp, tomato, lentils, and a spice blend that typically includes cumin seeds, coriander seeds, black pepper, red chili peppers, and mustard seeds. Some variations of the recipe may also include garlic, ginger, and curry leaves. Ingredients: 1/2 cup of toor dal (split pigeon peas) 3 medium-sized tomatoes, chopped 2 green chillies, slit lengthwise 1 tsp of tamarind paste or 1 small ball of tamarind 1/4 tsp of turmeric powder 1 tsp…

Upma is a traditional South Indian breakfast dish that is made from semolina (also known as cream of wheat), mixed vegetables, and a few basic spices. It is a simple and quick-to-make dish that is both filling and nutritious. To make upma, semolina is first roasted in a little oil until it becomes lightly golden and fragrant. Then, a mixture of onions, green chilies, ginger, and vegetables such as carrots, peas, or tomatoes are sautéed the same pan until they become tender. The roasted semolina is then added to the pan and mixed with the vegetable mixture, and water is added to cook the semolina until it becomes fluffy and tender. Finally, the dish is seasoned with mustard seeds, curry leaves, and some lemon juice. Ingredients: 1 cup semolina (sooji)…

Bisi Bele Bath is a popular rice-based dish that originated in the South Indian state of Karnataka. It is a spicy and flavorful one-pot meal that is made with rice, lentils, mixed vegetables, and a special blend of spices. Ingredients: 1 cup Rice 1 cup Toor dal 2 medium-sized Onions 4 medium-sized Tomatoes 2 medium-sized Carrots 2 medium-sized Potatoes ½ cup shelled Peas 1 tsp Mustard seeds 1 tsp Cumin seeds 2 dried Red chilies 2 tsp Chana dal 2 tsp Urad dal 2 tsp Turmeric powder 1 tsp Red chili powder Fresh coriander for garnishing 2 tsp Sambar powder 1 tsp Jaggery (optional) Salt to taste 2 tbsp Oil 2 cups Water Instructions:…

Chicken 65 is a popular South Indian appetizer that is known for its spicy and tangy flavor. It is believed to have originated in Chennai, the capital city of Tamil Nadu, but has since become a popular dish all over South India and beyond. The dish consists of bite-sized pieces of boneless chicken that are marinated in a blend of spices, including chili powder, turmeric, cumin, coriander, and ginger-garlic paste. The marinated chicken is then deep-fried until crispy and golden brown. Ingredients: 500g Chicken (boneless and cut into bite-sized pieces) 2 medium-sized Onions 2 medium-sized Tomatoes 2 medium-sized Bell peppers (op tional) 3 cloves Garlic 1 inch Ginger 2 Green chilies 2 tsp Red chili powder 2 tsp Coriander powder 1 tsp Cumin powder 1 tsp Turmeric powder Salt to…

Pork vindaloo is a spicy and tangy Indian dish that originated in the coastal region of Goa in Western India. The dish is typically made with chunks of tender pork that are marinated in a blend of aromatic spices, vinegar, and garlic. The marinade for pork vindaloo typically includes a blend of spices such as cumin, coriander, cinnamon, cloves, and cardamom, as well as chili powder, paprika, and turmeric. The spices are mixed together with vinegar and garlic to create a flavorful paste, which is then rubbed onto the pork and allowed to marinate for several hours or overnight. Ingredients: 500g pork, cut into pieces 2 onions, chopped 5 garlic cloves, minced 2 tbsp ginger, minced 2 tbsp red chili paste 1 tsp cumin powder 1 tsp coriander powder 1…

Sambar rice is a popular South Indian dish that combines two traditional dishes: sambar and rice. Sambar is a flavorful lentil-based stew that is made with vegetables, tamarind, and a blend of spices, while rice is a staple grain that is a common accompaniment to many Indian dishes. Ingredients: 1 cup rice (preferably short-grain) 1/2 cup split yellow lentils (toor dal) 2 tablespoons sambar powder 1 onion, finely chopped 2 tomatoes, chopped 2 carrots, chopped 1/2 cup green beans, chopped 1/2 cup peas 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon turmeric powder Salt to taste Water as needed Instructions:…

Goan Fisherman’s Curry is a spicy and flavorful dish made with fresh fish, curry leaves, and a blend of aromatic spices such as cumin, coriander, turmeric, and chili powder. It is typically made with Kingfish or other firm-fleshed fish and cooked in a rich and savory sauce made with coconut milk and tangy tamarind. The dish is popular in the state of Goa, India and is a staple of the local cuisine. It is typically served with rice or bread and is known for its bold and satisfying flavor. Ingredients: 500g fish (Kingfish or other firm-fleshed fish) 1 onion, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 inch ginger, grated 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp turmeric 1 tsp red chili powder 1 tsp salt…

A dosa is a popular dish in South Indian cuisine, made from a batter of fermented rice and black lentils. It is typically served as a thin, crispy crepe, often rolled or folded and filled with a variety of savory fillings, such as spiced potatoes, onions, and spices. Dosas are often enjoyed as a breakfast or snack food and are typically accompanied by a variety of dipping sauces and chutneys. They are a staple of South Indian cuisine and are known for their delicious flavor and satisfying texture. Ingredients: 1 cup of urad dal (split black lentils) 2 cups of long grain white rice Salt to taste Water as needed Oil or ghee for cooking Instructions:…

Vada is a popular South Indian savory snack that is typically served for breakfast or as a snack. It is a deep-fried, savory doughnut-shaped fritter made from a mixture of urad dal (black lentils), chilies, ginger, and other spices. To make vada, urad dal is soaked in water for several hours, then ground into a smooth batter along with chilies, ginger, and other spices. The batter is then formed into small, doughnut-shaped rounds and deep-fried until crispy and golden brown. Vada can be enjoyed on its own or as part of a larger meal. It is often served with coconut chutney or sambar, a lentil-based vegetable stew. Ingredients: 1 cup urad dal (split black lentils) 2-3 green chilies, finely chopped 1 inch ginger, grated 1 tsp cumin seeds Salt to…

Biryani is a popular Indian dish that is typically made with rice, meat (usually chicken, lamb, or beef), and a variety of aromatic spices. It is a rich and flavorful dish that is often served at weddings, festivals, and other special occasions. To make biryani, the meat is marinated in a mixture of yogurt and spices, such as cumin, coriander, and garam masala, for several hours to infuse it with flavor. The rice is cooked separately with spices such as cardamom, bay leaves, and cloves, and then layered with the marinated meat and fried onions. The dish is then steamed, allowing the flavors to meld together and infuse the rice and meat with an aromatic taste. Ingredients: 1 cup Basmati rice 1 onion, sliced 1 tomato, chopped 1 cup mixed…

Medu Vada is a popular South Indian breakfast dish that is made from urad dal (skinned black gram lentils). It is a savory and crispy donut-shaped fritter that is often served with coconut chutney and sambar (a lentil-based vegetable stew). To make Medu Vada, the urad dal is soaked for several hours and then ground into a smooth batter using a wet grinder. The batter is then seasoned with salt, cumin seeds, black pepper, and other spices, and then whipped until it becomes light and fluffy. Small portions of the batter are then shaped into donut-like rounds with a hole in the center, and deep-fried in hot oil until they become golden brown and crispy on the outside. Ingredients: 1 cup urad dal 2 green chilies, finely chopped 1 inch…

Kichadi is a savory South Indian dish that is made with rice, lentils, and vegetables, and seasoned with a blend of spices. It is a comforting and wholesome dish that is often served during festivals, weddings, and other special occasions. To make Kichadi, first, rice and moong dal (split yellow lentils) are cooked together in a pressure cooker or a pot with a mix of vegetables such as carrots, beans, peas, and cauliflower. A spice blend is then prepared by sautéing mustard seeds, cumin seeds, and curry leaves in oil, and then adding grated ginger, chopped green chilies, and turmeric powder. This mixture is then added to the cooked rice and lentils along with a dollop of ghee (clarified butter) and mixed well. Ingredients: 1 cup Rice ½ cup Moong…

Andhra chicken is a spicy and flavorful dish that originated in the state of Andhra Pradesh in South India. It is known for its fiery taste, which is derived from a blend of aromatic spices and fresh chilies. The dish is typically made by marinating bite-sized pieces of boneless chicken in a mixture of spices, including chili powder, cumin, coriander, turmeric, and ginger-garlic paste. The chicken is then cooked in a pan with onions, tomatoes, and green chilies until tender and fragrant. Ingredients: 500 g chicken, cut into bite-sized pieces 2 medium-sized onions, sliced 4 cloves of garlic, minced 1 inch ginger, minced 2 medium-sized tomatoes, chopped 2 green chilies, slit 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp red chili powder 1 tsp turmeric powder 1 tsp…

Avial is a traditional vegetarian dish from the South Indian state of Kerala. It is a thick and creamy vegetable stew that is made with a variety of vegetables and seasoned with coconut and spices. The vegetables used in avial can vary, but usually include carrots, beans, potatoes, drumsticks, eggplant, and ash gourd, among others. The vegetables are cut into bite-sized pieces and cooked until tender. Once the vegetables are cooked, a paste of freshly grated coconut, cumin seeds, green chilies, and yogurt is added to the pot, along with a handful of curry leaves. The mixture is then stirred together until well combined and heated through. Ingredients: 1 cup mixed vegetables (such as carrots, potatoes, green beans, drumsticks, yam, etc.), cut into bite-sized pieces 2 onions, chopped 2 tomatoes,…

Mysore Masala Dosa is a popular South Indian dish that originated in the city of Mysore in Karnataka state. It is a type of crepe made from fermented rice and lentil batter, filled with a spicy potato filling, and served with a variety of chutneys and sambar, a lentil-based vegetable stew. The dosa itself is typically thinner and crisper than other types of dosa, and is often spread with a layer of spicy red chutney made from a blend of dried red chilies, garlic, and other spices. The potato filling is made by sautéing boiled potatoes with onions, green chilies, and a mix of spices, including cumin, mustard seeds, turmeric, and coriander. Ingredients: 2 cups Rice 1 cup Urad Dal 2-3 Green Chilies 1 Onion, chopped 1 inch Ginger 2…

Chettinad Chicken is a popular South Indian dish that originates from the Chettinad region of Tamil Nadu. It is a flavorful and spicy chicken dish that is known for its aromatic and complex blend of spices and herbs. The dish is typically made by marinating pieces of chicken in a mixture of yogurt and a blend of spices, including red chili powder, turmeric, coriander, cumin, fennel, cinnamon, and cardamom. The marinated chicken is then sauteed with diced onions, ginger, and garlic, and simmered in a thick and flavorful sauce made from tomatoes, coconut milk, and a variety of spices and herbs. Ingredients: Instructions:…

Sambar is a popular lentil and vegetable stew that is staple dish in South Indian cuisine. It is made with a mixture of spices, tamarind, lentils, and vegetables like drumsticks, carrots, and onions, simmered in a broth to create a thick and flavorful soup. Sambar is typically served with rice and other staple foods, and can vary in heat and spices depending on the region. Ingredients: 1 cup of toor dal (split pigeon peas) 1 medium onion, chopped 2 medium tomatoes, chopped 1 medium carrot, diced 1 medium potato, diced 1 medium eggplant, diced 1 cup of chopped drumstick or other vegetables (optional) 1 teaspoon of tamarind paste 2 teaspoons of sambar powder Instructions:…

Uttapam is a popular South Indian breakfast dish that is similar to a thick pancake or a dosa. It is made from a batter of fermented rice and urad dal (black lentils) mixed with vegetables, such as onions, tomatoes, and green chilies. To make Uttapam, the batter is ladled onto a hot, oiled griddle and spread out evenly into a thick circle. Chopped vegetables are then sprinkled over the top, and the Uttapam is cooked until the bottom is golden brown and the vegetables are slightly softened. Uttapam can be served plain or with chutneys, such as coconut or tomato, and sambar, a lentil-based vegetable stew It is a nutritious and filling breakfast option that is enjoyed by people all over South India. Ingredients: 2 cups of idli batter 1…

Pongal is a popular South Indian dish that is traditionally made during the harvest festival of Pongal, which falls in mid-January It is a simple and hearty dish made with rice, lentils, and a few basic spices. To make Pongal, rice and moong dal (split yellow lentils) are cooked in water with ginger, green chilies, and peppercorns until soft and tender. The mixture is then flavored with ghee (clarified butter), cumin seeds, and curry leaves. Pongal can be served as a main course or as a side dish, and is often accompanied by sambar (a lentil-based vegetable stew), coconut chutney, or spicy tomato-based chutney. Ingredients: 1 cup rice 1/2 cup moong dal 2 cups of water 1 tsp ghee 1 tsp cumin seeds 1 green chili, finely chopped 1 tsp…

South Indian Mutton Curry is a spicy and flavorful dish made with tender pieces of goat or lamb meat cooked in a fragrant blend of South Indian spices and coconut milk. To make South Indian Mutton Curry, first, the meat is marinated with a mixture of ginger, garlic, chili powder, turmeric, and other spices to infuse it with flavor. Then, onions, tomatoes, and curry leaves are sautéed in oil until they become soft and fragrant. The marinated meat is then added to the pan and cooked with the vegetables until it becomes tender and juicy. Finally, coconut milk is added to the pan to create a rich and creamy gravy that coats the meat and vegetables. Ingredients: 1 kg Mutton 1 Onion, chopped 3 Tomatoes, chopped 3 cloves Garlic 1…

South Indian mutton biryani is a flavorful and aromatic rice dish that is popular in the southern states of India, particularly in Tamil Nadu, Kerala, and Karnataka. It is a rich and spicy dish that is made with tender chunks of mutton or goat meat, aromatic spices, and fragrant basmati rice. Ingredients: 500g mutton, cut into pieces 2 cups basmati rice 2 onions, chopped 3 tomatoes, chopped 2 green chilies, chopped 2 tsp ginger-garlic paste 1 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1 tsp cumin powder 2 cinnamon sticks 3 cloves 3 cardamoms 3 cups water Salt to taste Instructions: 2 tbsp ghee or oil 2 tbsp chopped mint leaves 2 tbsp chopped coriander leaves 1 cup fried onions…

Kootu is a traditional South Indian dish that is often made with a combination of vegetables, lentils, and coconut. It is a hearty and nutritious dish that is typically served as a side dish with rice or chapati. To make kootu, a variety of vegetables such as pumpkin, beans, carrots, or cabbage are cooked with a small amount of water, along with a blend of spices like cumin, coriander, and turmeric. To this, cooked and mashed lentils (usually toor dal or chana dal) are added, along with freshly grated coconut. Ingredients: 1 cup split yellow moong dal (lentils) 1 cup chopped vegetables (e.g. pumpkin, eggplant, drumstick, etc) 1 tsp mustard seeds 1 tsp urad dal (split black lentils) 1 tsp chana dal (split Bengal gram) 1 tsp cumin seeds 1…

Telangana Mutton Curry is a spicy and flavorful dish from the Telangana region of India, which is known for its rich culinary heritage. As the name suggests, it is made with tender chunks of mutton (goat meat) that are slow-cooked with a blend of aromatic spices, herbs, and tomatoes to create a rich and flavorful curry. Ingredients: 500g mutton, cut into pieces 2 medium onions, chopped 3 medium tomatoes, chopped 2 green chilies, chopped 2 tbsp ginger garlic paste 1 tbsp red chili powder 1 tsp turmeric powder 1 tsp coriander powder Salt to taste 2 tbsp oil 1 tsp cumin seeds 1 tsp mustard seeds 1 tsp fennel seeds 2 cinnamon sticks 4 cloves 4 cardamoms 1 cup water Fresh coriander leaves for garnishing Instructions:…