Home » Cuisine of the month » Recipes-for-that-special-South-Indian-soiree

South Indian delicacies are not just restricted to this area, but, are loved pan India.  This cuisine is an amalgamation of flavours, textures, cooking styles and aromas from various states from the southern part of India – namely Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana and the union territory Puducherry.  Though the dishes might be similar in using key ingredients like coconut oil, curry leaves, mustard seeds and red chillies, still the food from each of these places is unique.

We’ve listed some of the traditional dishes of this lovely cuisine for a delicious South Indian journey

Bajra Pongal

The dish, ‘pongal,’ is a customary preparation during a harvest festival that is its namesake. In Tamil, this word means ‘to boil/bubbling up’ and has versions – a sweet, savoury and tangy one.  The main ingredient in this dish is rice but in this version, it is replaced by a healthy grain ‘bajra.’ Serve it with piping hot sambhar and coconut chutney for that perfect meal.

Chicken Ishtew

The moment one talks of South India, one state that cannot be missed is ‘God’s own country’ – Kerala! Loaded with chicken and vegetables and subtly spiced with the richness of coconut milk, this dish is rich and filling. Best had with appams. Try it today.

Lemon Coconut Rice

Lemon rice is THE quintessential pick from the versatile and celebrated South Indian fare.  In this version, the lemon flavoured rice is cooked in coconut milk, tempered with mustard seeds and mixed with some fresh coconut. Then, rolled up in banana leaves with lemon slices and finished well. Try the unique version, follow the recipe.

Madras Lamb Curry

A lot of South Indian food involves dishes that believe in using ingredients that would tingle various parts of your palate – tangy, salty, sour and sweet. This dish is a perfect example. Serve it with steamed rice, poppadums and some yogurt and you have yourself a meal.

Prawns Puli Munchi

The cuisine of Karnataka comprises of many vegetarian and non-vegetarian dishes that are full taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. This is one such recipe – fresh prawns cooked in a lovely tamarind flavoured gravy. Serve it over steamed rice and enjoy!

Ari Payasam

A delectable kheer, Ari Pavasam is prepared as an offering in temples. Kolam rice, jaggery, coconut milk, bananas, nuts – isn’t it just the perfect way to end your meal? Try the recipe today.