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South Indian Recipes
South Indian Food is vastly different from other regional food of India. Not only in taste, also in the way it is prepared and in the variety it offers. The recipes are easy to prepare and not as spicy it is generally thought to be. The various ingredients as well as numerous vegetables used in cooking are of high nutritional value. South Indian Food is also one of the most balanced cuisines in the whole of Asia.
Here we have tried to bring out the different flavours and tastes of the four states comprising of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu that make up for the rich culinary culture of South Indian Cuisine.
- Kovakkai Thokku
- Pudina Thokku
- Inji Thuvaiyal
- Aval Bagalabath
- White Pumpkin (Poosanikai) Rasavangi
- Dates Obbattu
- Mango Puliyodharai
- Andhra Patoli
- Kollu Podi
- Veppam Poo Thuvaiyal
- Vazhaipoo Thuvaiyal
- Inji Thokku
- Lemon Pisiral
- Vengaya (Onion) Thogayal
- Milagu Aval
- Puli Avial
- Inji Paruppu Thuvaiyal
- Fruit Curd Rice
- Kulthi ki Kut (Ulva Kuttu)
- Pongali
- Moru Appam
- Curd Curry with Vegetables
- Kathirikai Gojju
- Moru Kali (Morkali)
- Masala Seeyam
- Spicy Tamarind Rice
- Menaskai
- Huggi
- Verkadalai Thuvaiyal
- Ghashhi
- Aapam
- Andhra Puliyodarai
- Neer Urundai
- Vegetable Vangi Bhath
- Kerala Inji Puli
- Coconut Milk Kanji
- Vegetable Pitlai
- Potato Puttu
- Pongal
- Kavanarisi
- Kandarappam
- Savoury Idiyappam
- Keerai Puli
- Kuzhalappam
- Aval Vilayichathu
- Palappam
- Red Lentil Pancakes
- Moru Milagai (Dried Chillies)
- Kathirikai Thuvaiyal
- Ridge Gourd Peel Chutney (Peerkangai Thol Thuvaiyal)
- Mixed Vegetable Sagu
- Kathirikai Rasavangi
- Tamarind (Pulli) Kodayal
- Bitter Gourd Pitlay
- Aviyal
- Raw Mango Kothsu
- Thengai Thuvaiyal
- Lady's Finger in Curd
- Pathiri
- Pagarkai Pitlai