8 South Indian Veg dishes

Exploring the Rich Flavors of South Indian Vegetarian Cuisine

South Indian cuisine is renowned for its vibrant flavors, aromatic spices, and diverse vegetarian dishes. Rooted in the traditions of the five southern states of India—Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana—this cuisine offers a delightful range of dishes that are both nutritious and delectable. Here are eight must-try South Indian vegetarian dishes that will tantalize your taste buds and give you a glimpse into the rich culinary heritage of the region.

1. Masala Dosa

Originating from Karnataka, the Masala Dosa is a quintessential South Indian dish. This thin, crispy pancake made from fermented rice and urad dal batter is filled with a spiced potato mixture. It is typically served with coconut chutney and tangy sambar, a lentil-based vegetable stew. The combination of the crunchy dosa, flavorful potato filling, and the accompanying chutneys creates a symphony of flavors and textures.

2. Idli and Vada

Idli and Vada are staple breakfast items in South Indian households. Idlis are soft, fluffy steamed cakes made from a fermented batter of rice and urad dal. Vadas, on the other hand, are savory doughnuts made from urad dal batter, deep-fried until golden and crispy. Both are served with sambar and an array of chutneys. The contrast between the soft idli and the crunchy vada, paired with the rich flavors of the accompaniments, makes for a satisfying meal.

3. Avial

Hailing from Kerala, Avial is a unique mixed vegetable dish cooked in a creamy coconut and yogurt base. This mildly spiced dish often includes vegetables like carrots, beans, drumsticks, and raw bananas, cooked to perfection and garnished with curry leaves and coconut oil. Avial is typically served with rice and is a staple during festive occasions and traditional feasts.

4. Pesarattu

Pesarattu is a nutritious and protein-rich crepe made from green gram (moong dal) batter. Popular in Andhra Pradesh, this dish is often served with upma (a savory semolina porridge) and ginger chutney. The Pesarattu’s earthy flavor, combined with the spicy and tangy chutney, makes it a delightful breakfast or snack option.

5. Puliyodarai

Puliyodarai, also known as Tamarind Rice, is a tangy and flavorful dish from Tamil Nadu. Cooked rice is mixed with a spicy tamarind paste, roasted peanuts, and a blend of aromatic spices. This dish is often prepared during festivals and religious occasions and is loved for its unique taste and ease of preparation. It is typically served with papadums or yogurt.

6. Bisi Bele Bath

A comfort food from Karnataka, Bisi Bele Bath is a wholesome one-pot dish made with rice, lentils, and a variety of vegetables, all cooked together with a special spice blend called Bisi Bele Bath powder. The name translates to “hot lentil rice,” and the dish is garnished with ghee, cashews, and fresh coriander. It is usually served with a side of raita or yogurt and crunchy papadums.

7. Appam with Stew

Appam is a soft and fluffy rice pancake with a crispy edge, originating from Kerala. It is traditionally served with a vegetable stew made with coconut milk, potatoes, carrots, and sometimes peas. The subtle flavors of the stew complement the slightly sweet appam, making it a favorite breakfast or dinner option.

8. Kootu

Kootu is a versatile dish made with a combination of vegetables and lentils, flavored with coconut and a variety of spices. This dish is popular across Tamil Nadu and Kerala and can be made with different vegetables like pumpkin, spinach, or cabbage. Kootu is typically served as a side dish with rice and sambar or rasam.

1. Masala Dosa

Ingredients:

• For Dosa Batter:
  • 2 cups rice
  • 1 cup urad dal (split black gram)
  • 1/2 teaspoon fenugreek seeds
  • Salt to taste
• For Potato Filling:
  • 4 potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 2 green chilies, chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • A few curry leaves
  • 2 tablespoons oil
  • Salt to taste
• For Serving:
  • Coconut chutney
  • Sambar

Instructions:

1. Prepare Batter:
   1. Rinse and soak rice and urad dal (with fenugreek seeds) separately for 6 hours.
   2. Grind urad dal to a smooth batter and rice to a slightly coarse batter. Combine both, add salt, and let ferment overnight.
2. Make Potato Filling:
   1. Heat oil in a pan. Add mustard seeds and curry leaves.
   2. Add chopped onions and green chilies, sauté until onions are golden.
   3. Add turmeric and mashed potatoes, mix well. Cook for 5 minutes.
3. Cook Dosas:
   1. Heat a non-stick pan. Pour a ladleful of batter, spreading it thin.
   2. Drizzle oil around the edges. Cook until crisp.
   3. Place a portion of potato filling in the center, fold the dosa, and serve with chutney and sambar.

2. Idli and Vada

Ingredients:

• For Idli:
  • 2 cups rice
  • 1 cup urad dal
  • Salt to taste
• For Vada:
  • 1 cup urad dal
  • 1 onion, finely chopped
  • 2 green chilies, chopped
  • 1 teaspoon cumin seeds
  • A few curry leaves, chopped
  • Salt to taste
  • Oil for frying
• For Serving:
  • Coconut chutney
  • Sambar

Instructions:

1. Prepare Idli Batter:
   1. Rinse and soak rice and urad dal separately for 6 hours.
   2. Grind urad dal to a smooth batter and rice to a coarse batter. Combine, add salt, and let ferment overnight.
   3. Pour batter into greased idli molds and steam for 10-12 minutes.
2. Prepare Vada Batter:
   1. Soak urad dal for 4 hours. Drain and grind to a thick batter.
   2. Add onions, green chilies, cumin seeds, curry leaves, and salt. Mix well.
   3. Shape the batter into donuts and deep-fry until golden brown.
3. Serve Idli and Vada:
   • Serve hot idlis and vadas with coconut chutney and sambar.

3. Avial

Ingredients:

• 2 cups mixed vegetables (carrots, beans, drumsticks, raw bananas)
• 1 cup grated coconut
• 2 green chilies
• 1 teaspoon cumin seeds
• 1 cup yogurt
• 2 tablespoons coconut oil
• A few curry leaves
• Salt to taste

Instructions:

1. Cook Vegetables:
   1. Cut vegetables into medium-sized pieces and cook them with a little water and salt until tender.
2. Prepare Coconut Paste:
   1. Grind coconut, green chilies, and cumin seeds to a coarse paste.
3. Combine:
   1. Add the coconut paste to the cooked vegetables, mix well.
   2. Add yogurt and simmer for 5 minutes.
   3. Drizzle with coconut oil and garnish with curry leaves.
   4. Serve hot with rice.

4. Pesarattu

Ingredients:

• 1 cup green gram (moong dal)
• 1/4 cup rice
• 2 green chilies
• 1-inch piece ginger
• Salt to taste
• Oil for cooking
• For Serving:
  • Ginger chutney

Instructions:

1. Prepare Batter:
   1. Soak green gram and rice together for 6 hours.
   2. Grind with green chilies and ginger to a smooth batter. Add salt.
2. Cook Pesarattu:
   1. Heat a non-stick pan. Pour a ladleful of batter and spread it thin.
   2. Drizzle oil around the edges and cook until crispy.
   3. Serve hot with ginger chutney.

5. Puliyodarai (Tamarind Rice)

Ingredients:

• 2 cups cooked rice
• 1/4 cup tamarind pulp
• 2 tablespoons sesame oil
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• 1 teaspoon mustard seeds
• 2 dried red chilies
• 1/4 cup roasted peanuts
• A pinch of asafoetida
• Curry leaves
• Salt to taste
• For Spice Powder:
  • 2 tablespoons coriander seeds
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • 4 dried red chilies
  • 1/2 teaspoon fenugreek seeds

Instructions:

1. Prepare Spice Powder:
   1. Dry roast coriander seeds, chana dal, urad dal, red chilies, and fenugreek seeds. Grind to a fine powder.
2. Cook Tamarind Sauce:
   1. Heat oil in a pan. Add mustard seeds, chana dal, urad dal, red chilies, asafoetida, and curry leaves.
   2. Add tamarind pulp, salt, and the prepared spice powder. Cook until thick.
3. Combine:
   1. Mix the tamarind sauce with cooked rice. Add roasted peanuts and mix well.
   2. Serve with papadums or yogurt.

6. Bisi Bele Bath

Ingredients:

• 1 cup rice
• 1/2 cup toor dal (split pigeon peas)
• 1 cup mixed vegetables (carrots, beans, peas)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/4 cup grated coconut
• 2 tablespoons tamarind pulp
• 2 tablespoons Bisi Bele Bath powder
• 2 tablespoons ghee
• Salt to taste
• For Tempering:
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A few curry leaves
  • A pinch of asafoetida
  • 2 dried red chilies

Instructions:

1. Cook Rice and Dal:
   1. Cook rice and dal separately until soft.
2. Prepare Vegetables:
   1. Cook mixed vegetables until tender.
3. Combine:
   1. Heat ghee in a large pot. Add onions and tomatoes, sauté until soft.
   2. Add cooked vegetables, rice, dal, coconut, tamarind pulp, Bisi Bele Bath powder, and salt. Mix well and simmer for 10 minutes.
4. Temper:
   1. Heat ghee. Add mustard seeds, cumin seeds, curry leaves, asafoetida, and red chilies.
   2. Pour over the rice mixture and mix well.
   3. Serve hot with raita or yogurt.

7. Appam with Stew

Ingredients:

• For Appam:
  • 2 cups rice
  • 1/2 cup grated coconut
  • 1/4 teaspoon yeast
  • 2 tablespoons sugar
  • Salt to taste
• For Vegetable Stew:
  • 2 potatoes, diced
  • 1 carrot, diced
  • 1/2 cup peas
  • 1 onion, sliced
  • 2 green chilies, slit
  • 1 cup coconut milk
  • 2 tablespoons coconut oil
  • A few curry leaves
  • Salt to taste

Instructions:

1. Prepare Appam Batter:
   1. Soak rice for 6 hours. Grind with coconut to a smooth batter.
   2. Dissolve yeast and sugar in warm water, add to the batter, and let ferment overnight.
   3. Add salt and adjust consistency.
2. Cook Appam:
   1. Heat an appam pan. Pour a ladleful of batter and swirl to spread.
   2. Cover and cook until edges are crispy.
3. Prepare Stew:
   1. Heat coconut oil. Add onions and green chilies, sauté until soft.
   2. Add vegetables, curry leaves, and salt. Cook until vegetables are tender.
   3. Add coconut milk, simmer for 5 minutes.
4. Serve:
   • Serve hot appams with vegetable stew.

8. Kootu

Ingredients:

• 1 cup mixed vegetables (pumpkin, spinach, cabbage)
• 1/2 cup moong dal (split green gram)
• 1/2 cup grated coconut
• 2 green chilies
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 tablespoons coconut oil
• A few curry leaves
• Salt to taste
• For Tempering:
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 2 dried red chilies
  • A pinch of asafoetida

Instructions:

1. Cook Vegetables and Dal:
   1. Cook moong dal with turmeric until soft.
   2. Cook mixed vegetables until tender.
2. Prepare Coconut Paste:
   1. Grind coconut, green chilies, and cumin seeds to a coarse paste.
3. Combine:
   1. Add coconut paste to the cooked vegetables and dal. Mix well.
   2. Simmer for 5 minutes.
4. Temper:
   1. Heat coconut oil. Add mustard seeds, urad dal, red chilies, curry leaves, and asafoetida.
   2. Pour over the kootu and mix well.
   3. Serve with rice and sambar.

These recipes highlight the variety and richness of South Indian vegetarian cuisine, offering a delightful experience for anyone interested in exploring these flavorful dishes.