The rich and diverse cuisine of South India has a lot to offer when it comes to delicious and authentic vegetarian dishes. With its unique blend of spices, herbs, and flavors, South Indian cooking is renowned for its variety and complexity. From the crispy dosas to the creamy curries, each dish is a reflection of the region’s rich cultural heritage. In this article, we will explore 20 mouth-watering South Indian vegetarian recipes that are sure to tantalize your taste buds. Whether you’re a foodie looking to try something new or a South Indian living abroad and craving the flavors of home, these recipes are sure to transport you to the streets of Chennai, Bangalore, and beyond.
Masala Dosa with Coconut Chutney
Masala dosa is a popular South Indian dish that combines the crunch of a fermented crepe with the flavors of spices and potatoes. This recipe pairs it with a creamy coconut chutney for an added layer of flavor.
Ingredients:
For the masala dosa:
– 2 cups dosa batter (fermented rice and lentil mixture)
– 1 large potato, boiled and diced
– 1/4 cup onion, finely chopped
– 1/4 cup cilantro, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon turmeric powder
– Vegetable oil for frying
For the coconut chutney:
– 1 cup grated coconut
– 1/2 cup yogurt
– 1/4 cup green chili, finely chopped
– 1/4 cup cilantro, chopped
– Salt to taste
Instructions:
1. Heat a non-stick pan over medium heat and pour a ladle of dosa batter.
2. Spread the batter evenly and sprinkle with salt, turmeric powder, potato, onion, and cilantro.
3. Fold the dosa in half and cook for 2-3 minutes or until crispy.
4. Repeat with remaining batter.
5. For the coconut chutney, blend all ingredients together until smooth.
6. Serve the masala dosas hot with the coconut chutney.
Cooking Time: 15-20 minutes
Idli with Sambar and Tomato Chutney
Idlis are steamed rice cakes that pair perfectly with sambar, a flavorful lentil-based vegetable stew, and tomato chutney, a tangy and sweet condiment. This classic South Indian combination is easy to make and packed with nutrients.
Ingredients:
For Idli:
– 2 cups fermented idli batter
– Water, for soaking
For Sambar:
– 1 cup split red lentils (masoor dal)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Water, as needed
For Tomato Chutney:
– 3 ripe tomatoes, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– Salt, to taste
Instructions:
1. Soak the idli batter in water for 30 minutes.
2. Steam the idlis according to package instructions.
3. Cook the sambar by sautéing onions and garlic, then adding lentils, spices, and water. Simmer until the lentils are cooked.
4. Blend the tomato chutney ingredients together until smooth.
5. Serve the idlis with sambar and tomato chutney.
Cooking Time: 45 minutes
Medu Vada with Mint Chutney
Medu vada, a popular South Indian snack, gets an extra boost of flavor and freshness with the addition of mint chutney. This recipe combines the two to create a delightful combination that’s perfect for any time of day.
Ingredients:
For Medu Vadas:
– 1 cup split black gram (urad dal)
– 2 cups water
– Salt, to taste
– Vegetable oil, for frying
For Mint Chutney:
– 1 cup fresh mint leaves
– 1 small onion, finely chopped
– 1/2 teaspoon ginger paste
– 1 tablespoon lemon juice
– Salt, to taste
– Water, as needed
Instructions:
1. Rinse the urad dal and soak it in water for at least 4 hours or overnight. Drain and grind into a smooth batter.
2. Heat oil in a deep frying pan over medium heat. Drop small portions of the batter into the oil and fry until golden brown (about 3-4 minutes). Drain on paper towels.
3. For the mint chutney, blend all ingredients together with some water to achieve the desired consistency.
4. Serve the medu vadas warm or at room temperature with a dollop of mint chutney.
Cooking Time: 30 minutes (including soaking time)
Pongal with Ghee and Cashews
Pongal is a traditional South Indian dish made from rice, lentils, and spices. This recipe adds an extra layer of flavor and texture by incorporating ghee and cashews.
Ingredients:
– 1 cup cooked pongal
– 2 tablespoons ghee
– 1/4 cup chopped cashews
– Pinch of salt
Instructions:
1. Heat the ghee in a pan over medium heat.
2. Add the chopped cashews and sauté until lightly toasted, about 2-3 minutes.
3. Stir in the cooked pongal and mix well with the ghee and cashews.
4. Season with a pinch of salt to taste.
5. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Upma with Vegetables and Peanuts
Start your day with a nutritious and flavorful upma dish, packed with vegetables and crunchy peanuts.
Ingredients:
– 1 cup semolina (upma)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 carrot, peeled and grated
– 1/4 cup peanuts
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent.
3. Add minced garlic and cook for 1 minute.
4. Add diced tomato, grated carrot, and semolina. Cook for 2-3 minutes, stirring constantly.
5. Gradually add water to the mixture, stirring continuously to avoid lumps.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 10-12 minutes or until upma thickens.
7. Stir in peanuts and season with salt.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-22 minutes
Avial with Kerala Red Rice
Avial, a popular vegetarian dish from Kerala, is a harmonious blend of vegetables cooked in coconut milk and spices. Paired with flavorful red rice, it makes for a satisfying meal.
Ingredients:
– 1 cup mixed vegetables (carrots, potatoes, peas, cauliflower)
– 2 cups water
– 1/2 cup grated coconut
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups cooked red rice
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
2. Add mixed vegetables, cumin, coriander, turmeric, and salt. Cook for 5 minutes or until the vegetables are tender.
3. Stir in coconut milk and bring to a simmer.
4. Reduce heat to low and let it cook for 10-15 minutes or until the sauce thickens.
5. Serve the Avial over cooked red rice.
Cooking Time: 20-25 minutes
Kootu Curry with Steamed Rice
This classic Kootu Curry recipe is a staple in many South Indian households, paired perfectly with steamed rice. This comforting dish is easy to make and packed with flavor.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 small 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 pan over medium heat. Add onion, garlic, and tomato; sauté until the vegetables are soft.
3. Add the cumin, coriander, and salt. Cook for 1 minute.
4. Add the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Serve hot with steamed rice and garnish with fresh cilantro.
Cooking Time: 25-30 minutes
Bisi Bele Bath with Papad
Bisi Bele Bath is a popular Karnataka dish that combines the flavors of lentils, vegetables, and spices. Paired with crispy papads, this meal is perfect for a comforting and satisfying lunch or dinner.
Ingredients:
– 1 cup split red gram (masoor dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 carrot, peeled and chopped
– 1 potato, peeled and chopped
– 1 cup mixed vegetables (e.g., peas, cauliflower)
– 1 teaspoon sambar powder
– Salt, to taste
– Papads, for serving
Instructions:
1. Cook the dal according to package instructions.
2. Heat oil in a pan and sauté the onion, garlic, and ginger until softened.
3. Add the chopped carrot and potato, and cook until they start to soften.
4. Add the mixed vegetables, sambar powder, and salt. Mix well.
5. Add the cooked dal to the vegetable mixture and stir to combine.
6. Serve hot with papads on the side.
Cooking Time: 30-40 minutes
Tomato Rasam with Jeera Rice
Tomato Rasam is a popular South Indian soup made with the richness of tomatoes and spices. Paired with aromatic jeera rice, this comforting dish is perfect for a cozy evening meal.
Ingredients:
For Tomato Rasam:
– 2 large tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Water, as needed
For Jeera Rice:
– 1 cup basmati rice
– 1 tablespoon jeera (cumin) seeds
– 2 cups water
– Salt, to taste
Instructions:
1. Heat oil in a pan and sauté onions until they turn translucent.
2. Add garlic, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 1 minute.
3. Add diced tomatoes and cook until they break down and the mixture thickens (about 10-12 minutes).
4. For Jeera Rice: Heat oil in a separate pan and sauté jeera seeds until fragrant. Add rice and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until rice is cooked.
Cooking Time: 25-30 minutes
Vegetable Pulao with Raita
This Vegetable Pulao with Raita recipe is a classic Indian dish that’s easy to make and packed with nutrients. This hearty pulao is cooked with a variety of vegetables, spices, and basmati rice, while the raita provides a cooling contrast.
Ingredients:
For the Vegetable Pulao:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (peas, cauliflower, and bell peppers)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
For the Raita:
– 1 cup yogurt
– 1/2 cucumber, peeled and grated
– 1/4 cup chopped cilantro
– Salt, to taste
Instructions:
1. Heat ghee or oil in a large pan over medium heat.
2. Add onion, garlic, carrot, potato, and mixed vegetables. Cook until the vegetables are tender.
3. Add cumin seeds, coriander powder, and salt. Stir well.
4. Add basmati rice and water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the rice is cooked.
5. For the Raita, mix yogurt, cucumber, and cilantro in a bowl. Season with salt to taste.
6. Serve the Vegetable Pulao hot with the Raita on the side.
Cooking Time: 30-40 minutes
Kerala Style Thoran with Moru Curry
Thoran, a staple in Kerala cuisine, is a flavorful and nutritious side dish made with leafy greens and moru curry. This recipe combines the simplicity of cooking vegetables with the tanginess of yogurt-based curry.
Ingredients:
– 1 bunch of drumstick leaves (or any other leafy green)
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1/4 cup moru curry paste
– 1/2 cup plain yogurt
– 1 tablespoon vegetable oil
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Wash the drumstick leaves and chop them coarsely.
2. Heat oil in a pan over medium heat. Add onions and sauté until translucent.
3. Add garlic and cook for 1 minute.
4. Add chopped leafy greens and stir well.
5. Mix moru curry paste with yogurt to make a smooth paste.
6. Add the curry paste mixture to the pan and stir well.
7. Season with salt to taste.
8. Garnish with cilantro and serve.
Cooking Time: 15-20 minutes
Uttapam with Coconut Chutney
Uttapam, a popular South Indian breakfast dish, is elevated to new heights when paired with creamy coconut chutney. This simple recipe brings together the flavors of roasted onions and spices with the richness of coconut milk.
Ingredients:
– 2 cups dosa batter
– 1/4 cup thinly sliced onions
– 1/4 teaspoon cumin seeds
– Salt, to taste
– Coconut oil or ghee, for brushing
– For the chutney:
+ 1 ripe coconut
+ 1/2 teaspoon mustard seeds
+ 1/4 teaspoon asafoetida (optional)
+ Salt, to taste
+ 1 tablespoon lemon juice
+ 1/4 cup water
Instructions:
1. Preheat a non-stick skillet or dosa tava over medium heat.
2. Brush the pan with coconut oil or ghee and pour in about 1/4 cup of batter.
3. Spread the batter evenly to form a thin circle, like a pancake.
4. Sprinkle onions, cumin seeds, and salt on half of the uttapam.
5. Fold the other half over to form a triangle or square shape.
6. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
7. Flip and cook the other side for another minute.
8. For the chutney: Grind all ingredients in a blender until smooth.
9. Serve the uttapam hot with the coconut chutney.
Cooking Time: 10-15 minutes
Pesarattu with Ginger Chutney
Pesarattu is a popular breakfast dish from the state of Andhra Pradesh, made with a fermented lentil batter and served with a flavorful ginger chutney. This recipe combines the traditional pesarattu with a spicy and tangy ginger chutney for a delightful morning meal.
Ingredients:
For Pesarattu:
– 1 cup split green gram (moong dal)
– 1/2 cup rice flour
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed
For Ginger Chutney:
– 2 medium-sized ginger pieces
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon oil
– 1 teaspoon mustard seeds
– Salt, to taste
– 1/4 cup water
Instructions:
1. Soak the moong dal in water for at least 8 hours or overnight.
2. Drain and grind the dal into a smooth paste using water as needed.
3. Mix the rice flour, baking soda, and salt with the dal paste.
4. Heat a non-stick pan over medium heat and pour a ladle of the batter.
5. Cook for 1-2 minutes or until the pesarattu is golden brown.
6. Prepare the ginger chutney by grinding the ginger, onion, garlic, mustard seeds, and salt into a smooth paste with water as needed.
7. Serve the pesarattu with the ginger chutney and enjoy!
Cooking Time: 15-20 minutes
Rava Kesari with Cardamom
Rava Kesari is a popular Indian dessert that combines the sweetness of semolina (rava) with the warmth of cardamom. This recipe adds a delightful twist by incorporating the aromatic spice into the mixture, creating a unique flavor profile.
Ingredients:
– 1 cup semolina (rava)
– 1 cup sugar
– 1/2 cup ghee or vegetable oil
– 1/2 teaspoon cardamom powder
– 1/4 teaspoon salt
– 1 cup water
– Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. Heat the ghee or oil in a deep pan over medium heat.
2. Add the semolina and cook, stirring constantly, until it turns light golden brown (about 5 minutes).
3. Add the sugar, cardamom powder, and salt. Mix well.
4. Gradually add the water and stir until the mixture thickens and comes together in a lump (about 10-12 minutes).
5. Remove from heat and let cool slightly.
6. Garnish with chopped nuts or dried fruit, if desired.
7. Serve warm or at room temperature.
Cooking Time: 15-18 minutes
Vangi Bath with Cucumber Raita
Experience the perfect blend of flavors and textures with this simple recipe, combining the rich aroma of vangi bath (roasted eggplant curry) with the cooling essence of cucumber raita.
Ingredients:
For Vangi Bath:
– 2 large eggplants
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– 2 cups water
For Cucumber Raita:
– 2 large cucumbers, peeled and grated
– 1 cup yogurt
– 1/2 cup chopped cilantro
– Salt, to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplants for 45 minutes, or until skin is charred.
3. Peel and chop roasted eggplant into small pieces.
4. Heat oil in a pan over medium heat; add cumin seeds, onion, and garlic.
5. Add coriander powder, salt, and eggplant mixture; cook for 10 minutes.
6. Combine yogurt, cilantro, salt, and lemon juice for the raita.
7. Serve vangi bath with cucumber raita.
Cooking Time: Approximately 1 hour 15 minutes.
Kara Kuzhambu with Steamed Rice
A flavorful and aromatic South Indian-inspired dish, Kara Kuzhambu is a staple in many households. This simple recipe pairs perfectly with steaming hot rice for a comforting meal.
Ingredients:
– 1 cup mixed vegetables (carrots, potatoes, peas)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon tamarind paste
– 1 tablespoon sambar powder
– Salt, to taste
– 4-6 servings steamed rice
Instructions:
1. Steam the mixed vegetables until tender.
2. Heat oil in a pan over medium heat. Add onion, garlic, and ginger; sauté until the onion is translucent.
3. Add tamarind paste, sambar powder, and salt. Stir well to combine.
4. Add the steamed vegetables to the pan and stir gently to coat with the spice mixture.
5. Cook for an additional 2-3 minutes or until the flavors have melded together.
6. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Kothamalli Sadam with Potato Fry
This recipe combines the flavors of fresh cilantro and spices with creamy rice, served alongside a crispy potato fry. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
For Kothamalli Sadam:
– 1 cup long-grain rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 1 tablespoon ghee or oil
– Salt, to taste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
For Potato Fry:
– 2 large potatoes, peeled and cut into thin rounds
– 1/2 cup vegetable oil
– Salt, to taste
– 1/4 teaspoon turmeric powder
Instructions:
1. Cook the rice with water, ghee or oil, salt, cumin, and coriander until creamy.
2. Heat oil in a pan over medium heat. Add potatoes and fry until golden brown, flipping occasionally.
3. Combine cilantro into the cooked rice and mix well.
4. Serve the Kothamalli Sadam alongside the Potato Fry.
Cooking Time: 30-40 minutes
Mysore Pak as Sweet Treat
Mysore Pak, a classic Indian sweet treat, is a rich and creamy delight made with gram flour, sugar, and ghee. This recipe yields a soft, fluffy, and utterly delicious dessert that’s perfect for special occasions.
Ingredients:
– 1 cup gram flour (besan)
– 1/2 cup granulated sugar
– 1/4 cup ghee (clarified butter), melted
– 1/2 cup water
– Cardamom powder or chopped nuts for garnish (optional)
Instructions:
1. Combine gram flour and sugar in a deep pan.
2. Add the melted ghee, water, and mix until smooth batter forms.
3. Cook over medium heat, stirring continuously, until the mixture thickens and turns golden brown.
4. Remove from heat and let cool slightly.
5. Pour into a greased plate or mold and allow to cool completely.
6. Garnish with cardamom powder or chopped nuts, if desired.
Cooking Time: 15-20 minutes
Tips:
– Use high-quality gram flour for the best results.
– Adjust the amount of sugar to your taste.
– Mysore Pak can be stored in an airtight container for up to 3 days.
Enjoy your delicious and creamy Mysore Pak!
Palak Paneer Dosa with Spicy Chutney
Experience the fusion of Indian flavors in a crispy dosa wrapped around creamy palak paneer and served with a spicy chutney. This recipe is perfect for those who love trying new twists on traditional dishes.
Ingredients:
– 1 cup dosa batter
– 1/2 cup cooked palak paneer (spinach and paneer cheese mixture)
– 1 tablespoon oil
– Salt, to taste
– Chutney ingredients:
+ 1 cup green chilies
+ 1 small onion, finely chopped
+ 2 cloves garlic, minced
+ 1 teaspoon cumin seeds
+ Salt, to taste
+ Lemon juice, to taste
Instructions:
1. Heat a non-stick pan over medium heat.
2. Pour in the dosa batter and cook for 2-3 minutes or until the bottom is golden brown.
3. Flip the dosa and spread palak paneer on half of it.
4. Fold the other half to form a triangle or a cylinder shape.
5. Cook for an additional minute.
6. Serve with spicy chutney, made by blending all the chutney ingredients together.
Cooking Time: 15-20 minutes
Beetroot Poriyal with Curd Rice
This recipe brings together the earthy sweetness of beetroot and the creamy tanginess of curd rice, making for a delightful and satisfying meal. Perfect for a quick lunch or dinner, this poriyal is easy to make and packed with nutrients.
Ingredients:
– 2 medium beetroot
– 1 tablespoon oil
– 1 small onion, finely chopped
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– Salt, to taste
– 2 cups cooked rice (preferably day-old)
– 1 cup curd
– Chopped cilantro, for garnish
Instructions:
1. Boil the beetroot until tender, then peel and chop into small pieces.
2. Heat oil in a pan over medium heat. Add onion, ginger, cumin, and salt. Saute until the onion is translucent.
3. Add the chopped beetroot to the pan and stir well.
4. Cook for 5-7 minutes or until the poriyal is slightly thickened.
5. Mix cooked rice with curd and adjust seasoning as needed.
6. Serve the beetroot poriyal over the curd rice, garnished with cilantro.
Cooking Time: 15-20 minutes
Summary
Discover the flavors of South India with these 20 delicious vegetarian recipes! From classic dishes like Masala Dosa with Coconut Chutney and Idli with Sambar and Tomato Chutney, to innovative creations like Palak Paneer Dosa with Spicy Chutney, this collection has something for every palate. Other highlights include Medu Vada with Mint Chutney, Pongal with Ghee and Cashews, and Beetroot Poriyal with Curd Rice. These authentic recipes are sure to transport your taste buds to the heart of South India.