South Indian Recipes Part - 1

Hello friends,

The day of all housewives begins at the kitchen for morning breakfast of children and adults. South Indian cuisine is preferred over breakfast in most homes, as these dishes are not only tasty and healthy, but are also quick to digest.

If you also want to enjoy South Indian cuisine sitting at home, then I have brought special taste for you.

Coconut Chutney

Ingredients:

• 1/2 cup chana dal soaked
• 1 cup grated coconut
• 3-4 green chilies
• 1/4 cup yogurt
• Salt to taste
• 1/4 tsp red chili powder
• 1/4 tea spoon mustard seeds
• 6-7 curry leaves
• 2 tsp oil

Method: Fry the pulse in a little oil till it becomes golden. Grind the dal coarsely in the grinder with coconut, green chilies, salt and curd. Sprinkle mustard seeds, curry leaves and red pepper in hot oil. Pour the tadka over chutney and serve.

Masala dosa

Ingredients:

• 2 cups rice
• 2 cups half boiled rice
• 1/2 cup urad dal
• Salt to taste
• 3 teaspoons sugar

For the stuffing:

• 3-4 boiled potatoes
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 6-7 curry leaves
• 3-4 green chilies
• 2 finely chopped onions
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• Salt to taste

For red sauce :

• 3 finely chopped onions
• 6-8 dry red chilies
• 1 teaspoon ground ginger
• 1/4 cup tamarind pulp
• 1 pinch sugar
• 2 tsp oil
• 1/2 teaspoon red chili powder
• Salt to taste

Method: For the stuffing: Roast the onions in hot oil till they turn pink. Sprinkle mustard seeds, curry leaves, green chilies, mashed potatoes, turmeric, salt and red chili powder. Mix well and cook for a few minutes and remove from heat.

For chutney: Add onion, dry red pepper, ginger, salt and sugar in hot oil and cook till it becomes golden. Now add tamarind pulp. Remove from heat, add some water and grind it in a grinder. Chutney is ready.

For the dosa: Soak dal and rice all night. The next day, mix it with half boiled rice in a grinder. Add sugar and leave for 7-8 hours. To make the dosa, add salt to the batter and heat the dosa tava. Apply the oil on tava and spread a spoonful of batter. Add oil from the top and make it crisp from the bottom. Apply some sauce over the dosa. Put potato masala in the center. Now roll the dosa. Serve hot with sambar and coconut chutney.

Sambar

Ingredients:

• 1 cup Arhar Dal
• 8 cup of water
• 3 teaspoons Sambar Masala
• 1/2 teaspoon turmeric
• Salt to taste
• 1/2 teaspoon red chili powder
• 1 teaspoon roasted cumin seeds
• 1 teaspoon ground coriander (roasted)
• 1 cup mixed vegetables (potatoes, beans, carrots, and cabbage)
• 1/2 cup tamarind pulp

For tadka:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 pinch Asafoetida (hing)
• 6-7 curry leaves
• 2-3 dry red chilies
• 2 tomatoes chopped
• 1 onion chopped

Method: Boil the dal with salt and turmeric in 8 cups of water. Open the cooker after 3-4 whistles. Mix vegetables, tamarind pulp, sambar powder, ground cumin, coriander and red chili. Cook until the vegetables are soft.

Tadka: Add the onion to the hot oil and fry until it turns pink. Add mustard, red peppers, asafetida (hing), tomatoes and curry leaves, cook the spices till they release oil. Add the tadka to the cooked sambar. Mix well and serve hot.

Mendu Vada

Ingredients:

• 1/2 cup gram flour (besan)
• 1/2 cup Suji
• Salt to taste
• 1 green chili chopped
• 1/2 teaspoon red chili powder
• 1 pinch Asafoetida (hing)
• 1/2 teaspoon chopped ginger
• 1 onion chopped
• 6-7 curry leaves
• Coriander leaves
• Water as required

Method: Add gram flour, suji, green chilies, hing, salt, red chilies, ginger, onions, curry leaves and coriander leaves, and make a thick batter by adding water. Heat the oil in the pan, add a spoon of the batter to it. Fry it till it becomes golden. Make other vadas as well, serve with sambar and chutney.

There are still more South Indian recipes, which I will tell you in my next post. Thank you!