15 Best South Indian Recipes | Easy South Indian Recipes
South Indian cuisine is renowned for its vibrant flavors, aromatic spices, and diverse range of dishes. From the tangy and spicy to the mild and creamy, South Indian recipes offer something for every palate. Here, we explore 15 of the best South Indian recipes, complete with key ingredients and step-by-step instructions. These recipes will transport you to the southern states of India and introduce you to a world of culinary delight.
Best South Indian Recipes
1. Chicken Chettinad
Full of flavour and bold masalas, this dish will floor your family and guests. A gorgeous melange of onions, tomatoes, cinnamon sticks, cloves, cumin, curry leaves and a rich coconut-y paste.
Ingredients:
• 500g chicken, cut into pieces
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 cinnamon stick
• 4 cloves
• 1 tsp cumin seeds
• 10 curry leaves
• 1 cup grated coconut
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• Salt to taste
• 3 tbsp oil
Instructions:
1. Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Sauté for a minute.
2. Add onions and curry leaves, sauté until onions turn golden brown.
3. Add ginger-garlic paste and cook for another minute.
4. Add tomatoes, turmeric powder, and red chili powder. Cook until tomatoes turn soft.
5. Add chicken pieces and salt, cook for 5 minutes.
6. Add grated coconut and mix well. Cover and cook on low heat for 20-25 minutes until chicken is fully cooked.
7. Serve hot with rice or roti.
2. Andhra Style Chicken Curry
A fiery Andhra curry cooked with ginger-garlic paste, curry leaves, cinnamon, chicken masala and a delectable cashew and poppy seed paste.
Ingredients:
• 500g chicken, cut into pieces
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 10 curry leaves
• 1 cinnamon stick
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 3 tbsp oil
• 1/4 cup cashews
• 2 tbsp poppy seeds
Instructions:
1. Soak cashews and poppy seeds in water for 15 minutes, then grind to a fine paste.
2. Heat oil in a pan, add cinnamon stick and curry leaves. Sauté for a minute.
3. Add onions and sauté until golden brown.
4. Add ginger-garlic paste and cook for another minute.
5. Add tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes turn soft.
6. Add chicken pieces and cook for 5 minutes.
7. Add the cashew-poppy seed paste and garam masala. Mix well.
8. Cover and cook on low heat for 20-25 minutes until chicken is fully cooked.
9. Serve hot with rice or naan.
3. Masala Dosa
The king of all dosas! Listed as one of the world's most delicious foods, a masala dosa never fails to impress! Re-create this classic at home.
Ingredients:
• 2 cups rice
• 1 cup urad dal
• 1/2 cup chana dal
• 1/2 tsp fenugreek seeds
• Salt to taste
• Oil for cooking
• 4 potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1 tsp mustard seeds
• 10 curry leaves
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
Instructions:
1. Soak rice, urad dal, chana dal, and fenugreek seeds in water for 6-8 hours. Grind to a smooth batter and let it ferment overnight.
2. Heat oil in a pan, add mustard seeds and curry leaves. Sauté for a minute.
3. Add onions and green chilies, sauté until onions turn golden brown.
4. Add turmeric powder, red chili powder, and salt. Mix well.
5. Add mashed potatoes and mix thoroughly. Cook for 5 minutes.
6. Heat a non-stick pan, pour a ladleful of batter and spread it in a circular motion to make a thin dosa.
7. Drizzle oil around the edges and cook until golden brown.
8. Place the potato filling in the center and fold the dosa.
9. Serve hot with coconut chutney and sambar.
4. Meen Murringakka Curry
A sardine fish curry made with tamarind, coconut, shallots and red chilies. Served with steamed rice, this dish is absolutely sensational.
Ingredients:
• 500g sardines, cleaned
• 2 tbsp tamarind paste
• 1 cup grated coconut
• 10 shallots, chopped
• 4 dried red chilies
• 1 tsp turmeric powder
• Salt to taste
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 10 curry leaves
Instructions:
1. Grind grated coconut, shallots, red chilies, and turmeric powder to a fine paste.
2. Heat coconut oil in a pan, add mustard seeds and curry leaves. Sauté for a minute.
3. Add the ground paste and cook for 5 minutes.
4. Add tamarind paste, salt, and 2 cups of water. Bring to a boil.
5. Add sardines and cook on low heat for 15-20 minutes until fish is fully cooked.
6. Serve hot with steamed rice.
5. Chicken Stew with Appams
Appam, a soft and thick center with a paper-thin outside can be paired with almost anything. Chicken stew, chunks of chicken bathed in a beautifully spiced and dreamy coconut gravy and served steaming hot.
Ingredients:
• 500g chicken, cut into pieces
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 cup coconut milk
• 1 cup water
• 10 curry leaves
• 1 cinnamon stick
• 4 cloves
• 1 tsp black peppercorns
• Salt to taste
• 2 tbsp coconut oil
Instructions:
1. Heat coconut oil in a pot, add cinnamon stick, cloves, and black peppercorns. Sauté for a minute.
2. Add onions, green chilies, and curry leaves. Sauté until onions turn translucent.
3. Add ginger-garlic paste and cook for another minute.
4. Add chicken pieces and cook for 5 minutes.
5. Add coconut milk, water, and salt. Mix well.
6. Cover and cook on low heat for 25-30 minutes until chicken is fully cooked.
7. Serve hot with appams.
6. Hyderabadi Biryani
A Hyderabadi specialty, this one's a must-try! Meat cooked with piquant spices, curd, butter and saffron, tossed in semi-cooked rice and garnished with cucumbers.
Ingredients:
• 500g mutton, cut into pieces
• 2 cups basmati rice
• 2 onions, sliced
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 3 tbsp ghee
• 1 tsp saffron, soaked in warm milk
• 4 cups water
Instructions:
1. Marinate mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it sit for 2 hours.
2. Heat ghee in a large pot, add onions and sauté until golden brown.
3. Add marinated mutton and cook for 10 minutes.
4. Add water and bring to a boil. Cover and cook on low heat for 45-50 minutes until mutton is tender.
5. Cook basmati rice until half-cooked, then layer it over the mutton.
6. Drizzle saffron milk over the rice. Cover the pot with a tight lid and cook on low heat for 20 minutes.
7. Serve hot, garnished with fried onions and cucumber slices.
7. Paal Payasam
Heard about happy endings? That's what this payasam is all about. A sweet end to a perfect meal. A delicious rice and milk pudding with cashews and raisins.
Ingredients:
• 1/2 cup basmati rice
• 4 cups milk
• 1 cup sugar
• 2 tbsp ghee
• 10 cashews
• 10 raisins
• 1/2 tsp cardamom powder
Instructions:
1. Wash and soak basmati rice in water for 30 minutes.
2. Heat ghee in a pot, add cashews and raisins. Fry until golden brown and set aside.
3. In the same pot, add soaked rice and milk. Bring to a boil.
4. Reduce heat and simmer for 45-50 minutes, stirring occasionally.
5. Add sugar and cardamom powder. Cook for another 10 minutes.
6. Garnish with fried cashews and raisins.
7. Serve hot or chilled.
8. Gongura Mamsam (Andhra Lamb Curry)
Cinnamon, cardamom, onions, mind-blowing gongura leaves, garlic, chilli and some chopped coriander will give you a cracker of a dish - gongura meat curry!
Ingredients:
• 500g lamb, cut into pieces
• 2 cups gongura (sorrel) leaves
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, chopped
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 3 tbsp oil
Instructions:
1. Heat oil in a pot, add onions and green chilies. Sauté until onions turn golden brown.
2. Add ginger-garlic paste and cook for another minute.
3. Add lamb pieces, turmeric powder, red chili powder, and salt. Cook for 10 minutes.
4. Add chopped tomatoes and cook until they turn soft.
5. Add gongura leaves and mix well. Cook on low heat for 30-35 minutes until lamb is tender.
6. Sprinkle garam masala and mix well.
7. Serve hot with rice or roti.
9. Coorgi Gawti Chicken
A spicy chicken curry cooked in fenugreek seeds, cumin seeds, pepper, curry leaves and a strong of other Coorgi masalas.
Ingredients:
• 500g chicken, cut into pieces
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 tsp black pepper, crushed
• 1 tsp fenugreek seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 1 tsp turmeric powder
• 2 tsp red chili powder
• Salt to taste
• 3 tbsp oil
Instructions:
1. Heat oil in a pot, add fenugreek seeds, cumin seeds, and curry leaves. Sauté for a minute.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for another minute.
4. Add chicken pieces, turmeric powder, red chili powder, and salt. Cook for 5 minutes.
5. Add chopped tomatoes and cook until they turn soft.
6. Add crushed black pepper and mix well. Cook on low heat for 20-25 minutes until chicken is fully cooked.
7. Serve hot with rice or roti.
10. Konju Varutharaccha Curry (Kerala Prawn Curry)
Juicy prawns cooked in a coconut curry. This Malabar curry will surely knock your socks off! Pair this delicious curry with steaming hot rice and you would know what we mean.
Ingredients:
• 500g prawns, cleaned
• 1 cup grated coconut
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, chopped
• 1 tsp turmeric powder
• 2 tsp red chili powder
• Salt to taste
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 10 curry leaves
Instructions:
1. Grind grated coconut, onions, tomatoes, green chilies, ginger-garlic paste, turmeric powder, and red chili powder to a fine paste.
2. Heat coconut oil in a pot, add mustard seeds and curry leaves. Sauté for a minute.
3. Add the ground paste and cook for 5 minutes.
4. Add prawns and salt. Mix well.
5. Cover and cook on low heat for 15-20 minutes until prawns are fully cooked.
6. Serve hot with steamed rice.
11. Kozhikodan Biryani
Kozhikode or Calicut is one of the oldest cities of India. And one of the most loved dishes from Calicut is Kozhikodan Biryani. Rice cooked with chicken and a bunch of spices, this meaty and delicious treat is a must try.
Ingredients:
• 500g chicken, cut into pieces
• 2 cups basmati rice
• 2 onions, sliced
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 3 tbsp ghee
• 1 tsp saffron, soaked in warm milk
• 4 cups water
Instructions:
1. Marinate chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it sit for 2 hours.
2. Heat ghee in a large pot, add onions and sauté until golden brown.
3. Add marinated chicken and cook for 10 minutes.
4. Add water and bring to a boil. Cover and cook on low heat for 45-50 minutes until chicken is tender.
5. Cook basmati rice until half-cooked, then layer it over the chicken.
6. Drizzle saffron milk over the rice. Cover the pot with a tight lid and cook on low heat for 20 minutes.
7. Serve hot, garnished with fried onions and cucumber slices.
12. Coconut Chutney
The lip-smacking delicious chutney is a mainstay in every South Indian spread. It goes particularly well with Idli, Dosa and Vada. Made with the goodness of grated coconut, tamarind pulp, milk and coconut oil, this chutney is a treat.
Ingredients:
• 1 cup grated coconut
• 2 tbsp roasted chana dal
• 2 green chilies
• 1-inch ginger
• 1/4 cup water
• Salt to taste
• 1 tbsp tamarind pulp
• 1 tsp mustard seeds
• 10 curry leaves
• 2 tbsp coconut oil
Instructions:
1. Grind grated coconut, roasted chana dal, green chilies, ginger, tamarind pulp, and water to a smooth paste.
2. Transfer the chutney to a bowl, add salt, and mix well.
3. Heat coconut oil in a small pan, add mustard seeds and curry leaves. Sauté for a minute.
4. Pour the tempering over the chutney.
5. Serve with idli, dosa, or vada.
13. Dry Mango Kuzhambu
A delicious tangy curry made with the goodness of mango and tamarind, this is a summery treat you must not miss out on. You can have this filling and delectable with rice or idlis.
Ingredients:
• 1 cup raw mango pieces
• 2 tbsp tamarind pulp
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• 1 tsp mustard seeds
• 10 curry leaves
Instructions:
1. Heat oil in a pot, add mustard seeds and curry leaves. Sauté for a minute.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for another minute.
4. Add tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes turn soft.
5. Add raw mango pieces and tamarind pulp. Mix well.
6. Cover and cook on low heat for 20-25 minutes until mango pieces are tender.
7. Serve hot with rice or idlis.
14. Meen Pollichathu
Meen pollichathu is a popular South Indian delicacy. Fish is marinated in a mix of flavourful spices and then cooked in banana leaves. You can also steam the fish instead of frying it before cooking it.
Ingredients:
• 500g fish (pomfret or king fish)
• 2 tbsp lemon juice
• 1 tsp turmeric powder
• 2 tsp red chili powder
• Salt to taste
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp mustard seeds
• 10 curry leaves
• 2 tbsp coconut oil
• Banana leaves for wrapping
Instructions:
1. Marinate fish with lemon juice, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
2. Heat coconut oil in a pan, add mustard seeds and curry leaves. Sauté for a minute.
3. Add onions and sauté until golden brown.
4. Add ginger-garlic paste and cook for another minute.
5. Add tomatoes and cook until they turn soft.
6. Place the marinated fish on banana leaves and top with the onion-tomato mixture.
7. Wrap the banana leaves around the fish and secure with toothpicks.
8. Heat a pan and cook the wrapped fish for 15-20 minutes, turning occasionally.
9. Serve hot with rice.
15. Mutton Vadai
This vadai recipe is made with minced mutton (keema) along with a host of spices and fried until golden to the perfection. It tastes best when served with some chutney.
Ingredients:
• 500g minced mutton
• 2 onions, chopped
• 2 green chilies, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp oil for frying
Instructions:
1. Mix minced mutton, onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt in a bowl.
2. Form small patties from the mixture.
3. Heat oil in a pan and fry the patties until golden brown on both sides.
4. Drain excess oil on paper towels.
5. Serve hot with chutney.
Conclusion
South Indian cuisine has gained immense popularity not just in India but globally. It is versatile, flavorful, and offers a wide variety of dishes that can be both adventurous and comforting. The array of spices and ingredients used in South Indian cooking allows home cooks to get creative and experiment with new flavors. Try these 15 sumptuous South Indian recipes at home and enjoy a culinary journey through the southern states of India.
Also Read:-
Recent Comments: