Welcome to South Indian Food Recipes

India is a country of great variety, and cooking is just another aspect of the diversity of Indian Culture. Not only does each region in India have its own style, but each community and each valley has a different way of cooking as well. South Indian recipes are spicy which adds more flavor and makes unique by its own. You may find such food varieties here, especially Kerala and Tamil Nadu Food.

Kerala is one of the popular state in India with Malayalam speaking people. A great variety of different climates have also created innumerable unique geographical and historical areas. Kerala Food recipes are made out of coconut oil which gives yummy flavor to Kerala dishes.

Tamil Nadu is a the land of Tamils and it has a history that dates back to several thousand years. It is a land where tradition and culture blend and continue to live in harmony. The explanation is hidden in the past; the multitudes of food styles of Tamil Nadu mainly results from its history.

Traditional Tamil Nadu food recipes are still at the core of the cultural identity  of each region. Varieties of food made out of rice and rice flour gives incredible flavor for Tamil Nadu food.

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Chakkakuru manga curry- Jackfruit seed with mango curry

Chakkakuru manga curry

Do you know jackfruit seeds are good for curry. If not, ensure that you save the jack fruit seeds to make a dish with mango.  This is an amazing well known dish in Kerala. The Mango and jackfruit seed combination gives a flavorful and yummy dish.

Ingredients

1. Unripen green mango: 1 small cut into pieces.
2. Chakka kuru/Jackfruit seed: 10 cut into two
3. Coconut: 1/2
4. Chilli powder: 2 tsp
5. Turmeric powder:1/4 tsp
6. Onion : 1 sliced
7. Tomato :1sliced
8. Ginger: small piece
9. Oil: As needed
10. Salt : As needed
11. Curry Leaves: few
12. Mustard seeds: 1/4 
13. Cumin seeds:1/4 tsp
14. Green Chilli: 2 Sliced

Chakka kuru Mango curry

Preparation Method 

• Take a cookware to heat and add water,mango, jackfruit, chilli powder,onion, tomato,green chilli , turmeric powder, ginger and salt.
•  Cook well.
• Grind coconut with cumin seeds to a fine paste.
• Add coconut paste to the cooked mixture and stir well.
• After 5 to 10 mins remove the curry from fire.
• Season the curry with mustard seeds and curry leaves.
• Serve with white rice.

Prawn Curry Kerala Recipe

You must try this dish, as it was tasting so good and I am happy to update this prawn curry in my blog , so everybody could enjoy having it. Sea foods are always special to South Indians and prawns have its own place for its mouth watering taste.

There are lots of way to prepare prawn and this is one among them which is special and it goes well with white rice and brown rice.

Ingredients

1. Prawns: 1/2 kg
2. Onion: 2 sliced
3. Tomato :2 sliced
4. Tamarind: 1 lemon size soaked in water
5. Green chilli: 2
6. Red Chilli Powder: 1 tsp
7. Corriander Powder: 1 tsp 
8. Turmeric powder: 1/4 tsp
9. Fenugreek seeds:1/4 tsp
10. Green Chilli: 3 sliced
11. Mustard seeds: 1/4 tsp
12. Curry Leaves: few
13. Oil: As needed
14. Salt: As needed

Preparation Method 

• Take a cookware to heat and add oil(Gingerly oil) add fenugreek seeds.
•  Add Onion and saute at low flame till it oozes the oil out and then add tomato to it and saute well.
• One this mixture oozes oil out, add chilli powder, corriander powder and turmeric powder and mix well.
• Add prawns, green chilli , salt and mix.
• To this add the turmeric water and let the prawns get cooked in low flame. Add water if needed
• This will ooze out oil.
• Then you may season with mustard seeds and curry leaves.
• Yummy prawn curry is ready for serving.

How to make carrot rice

Carrot Rice

Ingredients

1. Rice: 1 cup
2. Carrot: 1/2 cup grated
3. Coconut: 1/2 cup grated
4. Green chilli: 2
5. Mustard seeds: 1/4 tsp
6. Urad dal: 1/4 tsp
7. Curry Leaves: few
8. oil: As needed
9. Salt: As needed

Carrot Rice

Preparation Method 

• Cook basmathi rice in a cookware and keep aside.
• Take a pan and add oil to it, and season with mustard seeds, urad dal,  green chilli and curry leaves .
• To this add the carrot coconut and saute with low flame.
• When the carrot is half cooked add coconut
• When it starts turning brown remove the pan from fire and add rice to it and mix well with added salt.
• Serve hot .

How to make coconut rice

Coconut Rice

Ingredients

1. Rice: 1 cup
2. Coconut: 1/2 cup grated
3. Green chilli: 2
4. Mustard seeds: 1/4 tsp
5. Bengal Gram: 1/4 tsp
6. Urad dal: 1/4 tsp
7. Curry Leaves: few
8. oil: As needed
9. Salt: As needed

Coconut rice

Preparation Method 

• Cook basmathi rice in a cookware and keep aside.
• Take a pan and add oil to it, and season with mustard seeds, urad dal, bengal gram , green chilli and curry leaves .
• To this add the grated coconut and saute with low flame.
• When it starts turning brown remove the pan from fire and add rice to it and mix well with added salt.
• Serve hot .

How to make Wheat Pasta Indian Recipe- A vegetarian break fast

Wheat Pasta Indian Recipe- A vegetarian break fast

Ingredients

1. Pasta :1 cup
2. Onion 1/2 chopped/sliced
3. Tomato: 1
4. Carrot: 1
5. Pesto Sauce:1tsp
6. Alfredo Sauce:2 tsp
7. Pepper: 1/2 tsp powdered
8. Bracolli: A little
9. Oil: As needed
10. Salt: As needed

Preparation Method 

• Take a pan and add oil and saute onion and tomato then add the vegetables one by one and saute by added few salt and let it get cooked.
• Meanwhile cook pasta with water and a little salt. Time varies for each type of paste. But approximately it takes 15 to 20 mins.
• Drain the water in pasta and keep aside.
• To the  vegetables add the pasta and stir well.
• To this mixture ass pesto and alfredo sauce and mix well.
• Remove from the fire and serve hot.

Kadala (channa dal) Curry with Potato

Kadala (channa dal) Curry with Potato

Ingredients

1. Channa Dal Black:1/2 cup
2. Tomato: 1
3. Green Chilli: 2
4. Mustard: 1/4 tsp
5. Curry Leaves: few
6. Onion: 1 Sliced
7. Coconut: 1/4 cup grated
8. Fennel Seeds: 1/4 tsp
9. Cashew nuts: 5
10. Red Chilli Powder: 2 tsp
11. Coriander powder: 3 tsp
12. Turmeric Powder: 1/4 tsp
13. Potato: 1 small
14. Red chilli: 3
15. Curry Leaves: few
16. Salt: As Required
17. Oil : As required

Preparation Method 

•  Take a pan and add the chilli powder, coriander powder and heat without oil. This mixture is to be added to coconut, fennel seeds, cashew nuts , curry leaves, Pepper, and grind well.
• Take oil in a pan and add onion and let it saute, then add tomato and saute till oil oozes out.
•  Now add the paste to this mixture and saute again till the oil oozes out.
• Meanwhile pressure cook the channa dal with potato and salt.
• Add the channa dal and potato to the mixture , add water and cook for a while with turmeric powder and salt.
• Finally season with mustard, red chilli and curry leaves.
• Serve with white rice or idli, dosa, chappati, parrota or puttu.

Kathirikkai(Brinjal) baajji

Kathirikkai(brinjal) baajji

Ingredients

1. Brinjal: 4
2. Tomato: 1
3. Green Chilli: 2
4. Mustard: 1/4 tsp
5. Curry Leaves: few
6. Salt: As Required
7. Oil : As required

Preparation Method 

• Cut brinjal and tomatoes and keep aside.
• Take a cooker and season with chilli,curry leaves and mustard .
• Add brinjal and tomato , add little water to cook. Close the lid of cooker and let it cook . Remove after 3 whistles.
• Now smash the contents together to get a tasty brinjal baajji.

Wheat Puri

Wheat Puri

Ingredients

1. Wheat flour:2 cup
2. Salt: As Required
3. Oil : As required
4. Ghee: 1 tsp

Preparation Method 

• Take wheat flour, salt, ghee and mix with little water keep aside for 15 to 20 mins.
• Now smash the mixture well.
• Make small balls out of it. These will depend on how big a fryer you have. We intended to make puri of small-med  (probably about 6 inch in diameter).
• Roll it out into small circles with thin-medium thickness
• Heat oil for deep Fry
• Drop flattened ones into oil to make puri.
• Serve with potato masala, chicken curry, etc.

Nandu(crab) Masala

Nandu(crab) masala

Ingredients

1. Nandu(Crab):1/2 kg
2. Chilli Powder:1 tsp
3. Coriander Powder: 2 tsp
4. Powdered pepper: 1/2 tsp
5. Coconut:1/2 
6. Ginger garlic paste 2 tsp
7. Fennel: 1/2 tsp
8. Salt: As Required
9. Oil : 2 tsp 
10. Turmeric powder: 1/4 tsp
11. Onion:2 chopped  
12. Tomato :2 Chopped
13. Cashew: 2 tsp.
14. Poppy seeds: 1/2 tsp

Preparation Method 

• Wash  crab and keep aside.
• Make paste out of coconut, fennel, cashews,poppy seeds.
• Take oil in a big pan and saute, onion, fennel, tomato for few mins and then add crab to his mixture.
• Close with lid and cook for few mins and hen add chilli powder, coriander powder, turmeric powder and add little water.
• Add coconut paste and close the lid to get cooked well.
• Remove and serve hot.

Kerala Recipe Mutton Gravy

Kerala Recipe Mutton Gravy

Ingredients

• Cloves: 1/2 tsp
• Cinnamon:1/2 tsp
• Ginger: Chopped 2 tsp
• Garlic: 2 tsp
• Green Chilli :3
• Red Chilli powder: 1/2 tsp
• Coriander : 1 tsp
• Mutton: 1/2 kg
• Onion: 2
• Tomato :2
• Cilantro: few
• Mint leaves: few
• Oil: As reqd
• Salt : As Reqd
• Lemon Juice: 1tsp
• Turmeric Powder: 1tsp
• Pepper: 1/2 tsp
• Coconut: 1/2 grated

•  

Preparation Method

1. Grind all the above said masalas, Green chilli, pepper, turmeric into a fine paste.
2. Take oil in a pan and saute onion and add the paste to this. Saute well and add the tomatoes.
3. Pressure cook mutton with some salt.
4. Add cooked mutton to the mixture and saute , after 5 mins add some water and salt and cook in low flame for 15 mins.
5. Fry coconut grated in another pan and grind  it to a fine paste.
6. Add the coconut paste to the mixture and lower the flame and let it cook till the oil oozes out.

Quinoa (Thenai) pongal

Quinoa (Thenai) Pongal

Ingredients

• Quinoa: 1 cup
• Moong Dal: 1/2 cup
• Ghee: 3tsp
• Pepper Full: 1 tsp
• Cumin Seeds: 1/2 tsp
• Mustard: 1/4 tsp
• Udhar dal:1/4 tsp
• Salt : As Reqd
• Red Chilli: 4 
• curry leaves : few

Preparation Method

1.  Pressure cook dal and quinoa  with salt and keep aside
2. Take ghee in a pan , add mustard seeds, udhar dhal, curry leaves, red chilli, pepper(full and coarsed) ,cumin seeds.
3. Mix this mixture with cooked quinoa .
4. Serve quinoa pongal with coconut chutney.

IndoTandoori chicken

IndoTandoori chicken

Ingredients

1. Chicken:1/2 kg
2. Chilli Powder:1 tsp
3. Garam Masala Powder: 1 tsp
4. Coriander powder: 1 tsp
5. Powdered pepper: 1/2 tsp
6. Curd:1/2 cup
7. Ginger garlic paste 2 tsp
8. Cumin powder: 1/2 tsp
9. Lemon juice: 1 tsp
10. Salt: As Required
11. Oil : 2 tsp 
12. Turmeric powder: 1/4 tsp

Preparation Method 

• Marinate washed and chicken pieces with chilly powder, coriander powder, cumin powder, pepper powder, turmeric powder, ginger garlic paste, lemon juice,curd, salt and garam masala and place in refrigerator for 8 hrs.
• Remove from refrigerator before half an hr of cooking.
• Roast the chicken in oven at 450 degrees fof 45 mins.
• Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife. 
• Serve with onion and lemon sprinkled.

Pumpkin Sambhar-Mathan Sambhar Kerala Style

Pumpkin Sambhar-Mathan Sambhar Kerala Style

Ingredients

• Cinnamon:1/2 tsp
• Garlic: 2 
• Red Chilli powder: 1tsp
• Coriander powder: 1 tsp
• Pumpkin(Mathan)-1/2 chopped
• Onion: 1
• Tomato :1
• Oil: As reqd
• Salt : As Reqd
• Turmeric Powder: 1/4 tsp
• Coconut: 1/2 grated
• Kayam Powder:1/4 tsp
• Curry leaves: few
• Shallot: 3-4
• Red gram: 1/2 cup

Preparation Method

1.  Pressure cook dal and keep aside
2. Take oil in a pan and put few cinnamon, kayam and chopped onion.
3. Add chopped tomato to this and suate for a while.
4. Add Red chilli powder, coriander powder and add turmeric powder.
5. Add cooked dal and some water to this mixture.
6. Cut pumpkin to pieces by removing the skin and add to the mixture. If needed other vegetables can also be added.
7. Cook for a while with salt .
8. Take another pan and fry grated coconut with shallot and cumin seeds.
9. Grind the fried coconut mixture to a fine paste and add this paste to mixture.
10. Cook for 3 mins and season with mustard seeds, curry leaves.
11. Now the Sambar is ready to serve.