Discover the flavors of South India with these 18 mouthwatering vegetarian recipes that are sure to tantalize your taste buds! From spicy curries to flavorful chutneys, we’ve got you covered. Whether you’re a fan of dosas, idlis, or vadas, our collection of recipes has something for everyone.
Masala dosa with coconut chutney – a classic South Indian breakfast dish that’s easy to make and packed with flavor. Or perhaps you prefer a hearty bowl of sambar with steamed rice? Maybe it’s the crispy medu vada with sambar that gets your appetite going? Whatever your craving, we’ve got 18 delicious South Indian vegetarian recipes to try.
Masala Dosa with Coconut Chutney
Experience the flavors of South India with this popular street food recipe, Masala Dosa paired with a creamy Coconut Chutney.
Ingredients:
For the Masala Dosa:
– 2 cups split black gram (urad dal)
– 1 cup rice flour
– 1/2 teaspoon salt
– Water, as needed
– Ghee or oil, for frying
For the Coconut Chutney:
– 1 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh coriander leaves, chopped
– 1/2 teaspoon cumin seeds
– Salt, to taste
– 2 tablespoons lemon juice
Instructions:
1. Soak the urad dal in water for at least 4 hours or overnight. Drain and blend with rice flour, salt, and enough water to form a smooth batter.
2. Heat a non-stick pan with a small amount of ghee or oil. Pour a ladle of the batter and spread evenly to form a thin layer.
3. Cook for 1-2 minutes or until the edges start curling. Flip and cook for another minute.
4. In a separate pan, dry roast the coconut, onion, garlic, coriander leaves, and cumin seeds over medium heat. Let cool.
5. Blend the roasted mixture with lemon juice to form a smooth chutney.
6. Serve the Masala Dosa hot with the Coconut Chutney on the side.
Cooking Time: 20-25 minutes
Sambar with Steamed Rice
Sambar, a flavorful and aromatic lentil-based vegetable stew, is a staple accompaniment to steamed rice in South Indian cuisine. This simple recipe combines the comfort of lentils with the freshness of spices and vegetables.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for 30 minutes.
2. Drain the water and blend the lentils into a smooth paste with 1 cup of fresh water.
3. Heat oil in a pan over medium heat. Add onion, garlic, and tomato; sauté until softened.
4. Add cumin, coriander, turmeric powder, and salt. Stir well.
5. Add the blended lentil mixture to the pan and stir well.
6. Simmer for 15-20 minutes or until the sambar thickens slightly.
7. Serve hot with steamed rice.
Cooking Time: 25-30 minutes
Medu Vada with Sambar
Medu Vada is a popular South Indian snack that pairs perfectly with Sambar, a flavorful lentil-based vegetable stew. This recipe combines the two to create a delicious and satisfying meal.
Ingredients:
For Medu Vada:
– 2 cups urad dal (black gram)
– 1/4 cup rice flour
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed
For Sambar:
– 1 cup cooked split red lentils (masoor dal)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 teaspoon sambar powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Water, as needed
Instructions:
1. Prepare Medu Vada dough by soaking urad dal in water for at least 4 hours. Grind into a smooth paste and mix with rice flour, baking soda, and salt.
2. Shape the dough into small patties and deep-fry until golden brown. Drain excess oil.
3. For Sambar, sauté onions, garlic, and tomato in oil until softened. Add cooked lentils, sambar powder, turmeric powder, and salt. Mix well with water to desired consistency.
4. Serve Medu Vada hot with steaming hot Sambar.
Cooking Time: 30 minutes (Medu Vada: 10-12 minutes frying time; Sambar: 15-18 minutes cooking time)
Pongal with Ghee and Cashews
Pongal, a popular South Indian dish, is elevated to new heights with the addition of ghee and cashews. This sweet and savory porridge is perfect for special occasions or as a comforting breakfast.
Ingredients:
– 1 cup raw rice
– 1 cup split red gram (mung beans)
– 2 cups water
– 2 tablespoons ghee
– 1/4 cup chopped cashews
– Pinch of salt
Instructions:
1. Rinse the rice and mung beans, then combine in a pressure cooker with 2 cups of water.
2. Cook for 3-4 whistles or until the mixture is mushy and creamy.
3. Heat the ghee in a pan over medium heat.
4. Add the cashews and fry until golden brown, stirring frequently.
5. Stir the cooked Pongal into the pan with the cashews and ghee.
6. Season with salt to taste.
Cooking Time: 30-40 minutes (including cooking time for pressure cooker)
Avial with Kerala Red Rice
This classic South Indian dish is a flavorful combination of mixed vegetables, coconut, and spices, perfectly paired with the nutty goodness of Kerala Red Rice. A simple and satisfying meal that’s ready in no time!
Ingredients:
– 1 cup mixed vegetables (carrots, potatoes, peas, cauliflower)
– 1/2 cup fresh coconut scrapings
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coriander powder
– Salt, to taste
– 2 cups water
– 1/4 cup Kerala Red Rice
Instructions:
1. Heat oil in a pan over medium heat. Add onion, garlic, and ginger; sauté until onions are translucent.
2. Add mixed vegetables, coconut scrapings, coriander powder, and salt. Stir well.
3. Add water and bring to a boil. Reduce heat to low and simmer for 10-12 minutes or until vegetables are tender.
4. Serve hot over Kerala Red Rice.
Cooking Time: 15 minutes
Rasam with Jeera Rice
This traditional South Indian recipe combines the soothing warmth of rasam (a clear soup) with the aromatic flavor of jeera rice. Perfect for a comforting meal or as a side dish.
Ingredients:
For Rasam:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro, for garnish
For Jeera Rice:
– 1 cup long-grain rice
– 2 cups water
– 1/4 teaspoon ground jeera (cumin)
– 1 tablespoon ghee or vegetable oil
– Salt, to taste
Instructions:
1. Cook the lentils according to package instructions.
2. Heat oil in a pan and sauté the onion, garlic, and ginger until softened.
3. Add cumin and salt; stir for 1 minute.
4. Combine cooked lentils with the mixture; simmer for 5 minutes.
5. For Jeera Rice: Cook rice according to package instructions. Mix jeera and ghee or oil into the cooked rice.
Cooking Time: 20-25 minutes
Vegetable Upma with Coconut Chutney
A popular South Indian dish, Vegetable Upma is a flavorful and nutritious breakfast or snack option. This recipe combines the comfort of semolina with the vibrant flavors of mixed vegetables and creamy coconut chutney.
Ingredients:
– 1 cup semolina (Upma)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 medium tomato, diced
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– Salt, to taste
– Fresh cilantro, for garnish
– Coconut Chutney:
+ 1 cup coconut milk
+ 1/2 cup yogurt
+ 1 tablespoon lemon juice
+ 1/4 teaspoon cumin powder
+ Salt, to taste
Instructions:
1. Heat the ghee or oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the mixed vegetables and cook for 2-3 minutes.
4. Gradually add the semolina, stirring continuously to prevent lumps.
5. Add water, salt, and mix well.
6. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until the Upma thickens.
7. Prepare the Coconut Chutney by mixing all ingredients together in a bowl.
8. Serve the Vegetable Upma hot with the creamy Coconut Chutney on the side.
Cooking Time: 15-20 minutes
Kootu Curry with Appam
Experience the perfect blend of flavors and textures with this traditional Kootu Curry served with soft, fluffy Appams. This recipe is a staple in many South Indian households and is sure to become a favorite in yours as well.
Ingredients:
For the Kootu Curry:
– 1 cup split red lentils (masoor dal)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons oil
– 2 cups water
For the Appams:
– 2 cups rice flour
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
– Ghee or oil, for brushing
Instructions:
1. Cook the lentils and set aside.
2. Heat oil in a pan and sauté the onion, garlic, and tomato until soft.
3. Add cumin seeds, turmeric powder, and salt. Cook for 1 minute.
4. Add cooked lentils and 2 cups of water. Simmer for 10-15 minutes or until thickened.
5. To make Appams, mix rice flour with salt and lukewarm water to form a smooth batter.
6. Heat a non-stick pan with ghee or oil. Pour a small amount of batter and cook until the Appam is golden brown.
7. Serve the Kootu Curry with hot Appams.
Cooking Time: 25-30 minutes
Tomato Rice with Cucumber Raita
This classic combination of flavors is a staple in many Indian households. The creamy cucumber raita pairs perfectly with the flavorful tomato rice, making it an ideal accompaniment to your favorite Indian dishes.
Ingredients:
For Tomato Rice:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– Salt to taste
For Cucumber Raita:
– 1 large cucumber, peeled and grated
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. Heat oil in a pan and sauté onion and garlic until softened. Add diced tomatoes, salt, and cooked rice. Mix well.
3. For raita, combine grated cucumber, yogurt, lemon juice, and salt in a bowl. Mix well.
4. Serve tomato rice with cucumber raita on the side.
Cooking Time: 20-25 minutes
Bisi Bele Bath with Papad
A classic South Indian dish, Bisi Bele Bath is a flavorful and comforting stew made with lentils, vegetables, and spices. Serve it with crispy papads for a satisfying meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4-6 papads (flatbread)
– Vegetable oil, for frying papads
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
3. Add the diced tomato, cumin powder, turmeric powder, and salt. Cook for an additional 5-7 minutes or until the vegetables are tender.
4. Add the soaked lentils and 2 cups of water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are cooked through.
5. Fry papads in hot oil until crispy. Serve with Bisi Bele Bath.
Cooking Time: Approximately 40-50 minutes
Kerala Style Vegetable Stew
A hearty and comforting vegetable stew that’s a staple of Kerala cuisine, this recipe is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 medium carrot, peeled and grated
– 1 medium potato, peeled and diced
– 1 cup mixed vegetables (such as green beans, cauliflower, and peas)
– 1 can coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute.
4. Add grated carrot, diced potato, and mixed vegetables. Cook for 5 minutes or until the vegetables are slightly tender.
5. Stir in coconut milk, cumin, curry powder, and salt. Bring to a simmer.
6. Reduce heat to low and let it stew for 15-20 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Puliogare with Yogurt
A popular South Indian dish, Puliogare is a flavorful rice-based meal that’s often served at family gatherings and special occasions. This recipe adds a tangy twist by incorporating yogurt, creating a creamy and aromatic dish perfect for any time of the year.
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1 cup plain yogurt
– 1/4 cup tamarind paste
– 1/4 cup grated coconut
– 1 tablespoon mustard seeds
– 1 teaspoon fenugreek seeds
– Salt, to taste
– Ghee or oil, for frying
Instructions:
1. Heat a tablespoon of ghee or oil in a pan over medium heat.
2. Add the mustard and fenugreek seeds and let them sizzle for a few seconds.
3. Mix in the tamarind paste and grated coconut. Cook for 2-3 minutes, until fragrant.
4. Add the cooked rice to the pan and stir well to combine with the yogurt mixture.
5. Season with salt to taste.
6. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 15-20 minutes
Mor Kuzhambu with Steamed Rice
Mor Kuzhambu, a popular South Indian dish, is a flavorful and comforting meal made with a rich tomato-based gravy and served with steaming hot rice. This recipe is easy to make and perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 2 cups of tomatoes, diced
– 1/4 cup of tamarind paste
– 1 tablespoon of vegetable oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
– Steamed rice, for serving
Instructions:
1. Heat oil in a pan over medium heat and sauté the onion until translucent.
2. Add garlic, cumin, and turmeric; cook for 1 minute.
3. Add diced tomatoes, tamarind paste, and salt; stir well.
4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the gravy thickens.
5. Serve hot with steamed rice and garnish with cilantro.
Cooking Time: 25-30 minutes
Beetroot Thoran with Rice
This vibrant and flavorful Beetroot Thoran pairs perfectly with a simple plate of steaming hot rice. With its sweet and earthy flavors, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 large beetroot, peeled and grated
– 2 medium onions, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons coconut oil
– Fresh curry leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them sizzle for a few seconds.
3. Add onions and sauté until translucent.
4. Add garlic, beetroot, cumin seeds, turmeric powder, and salt. Stir well.
5. Cook for 10-12 minutes or until the beetroot is tender.
6. Serve with steaming hot rice.
Cooking Time: 15-18 minutes
Vazhakkai Curry with Chapati
A popular South Indian recipe, Vazhakkai Curry is a delicious and healthy option for a quick weeknight dinner. Paired with warm chapatis, this curry is sure to become a family favorite.
Ingredients:
– 2 medium vazhakkai (broad beans), cut into small pieces
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Chapatis, for serving
Instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add minced garlic and cook for another minute.
5. Add vazhakkai pieces, turmeric powder, red chili powder, and salt. Mix well.
6. Cook for 10-12 minutes or until the beans are tender.
7. Serve with warm chapatis.
Cooking Time: 20-25 minutes
Carrot Beans Poriyal with Sambar
A flavorful and nutritious dish from South Indian cuisine, this carrot beans poriyal with sambar is a perfect accompaniment to rice or roti.
Ingredients:
– 1 cup carrots, peeled and chopped
– 1 cup beans (such as kidney or black beans), chopped
– 2 tablespoons oil
– 1 small onion, chopped
– 1 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– Salt, to taste
– Water, as needed
– For sambar:
+ 1 cup tamarind paste
+ 1/2 cup jaggery powder
+ 1/4 cup coriander seeds
+ 1/4 cup fenugreek seeds
Instructions:
1. Heat oil in a pan over medium heat. Add mustard and cumin seeds; let them sizzle for a few seconds.
2. Add chopped onion, carrots, and beans. Cook until the vegetables are tender (about 5 minutes).
3. Season with salt to taste. Add water as needed to achieve desired consistency.
4. To make sambar: Combine tamarind paste, jaggery powder, coriander seeds, and fenugreek seeds in a pan. Add 2 cups of water; bring to a boil. Simmer for 10-15 minutes or until the mixture thickens.
Cooking Time: Approximately 20-25 minutes
Lemon Rice with Potato Fry
This classic Indian recipe combines the freshness of lemon rice with the crispy, savory goodness of potato fry. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
For Lemon Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon vegetable oil
– Salt to taste
For Potato Fry:
– 2 large potatoes, peeled and cut into thin strips
– 1/4 cup vegetable oil
– 1 small onion, chopped
– 1 clove garlic, minced
– Salt to taste
– Optional: chili flakes for added heat
Instructions:
1. Cook rice according to package instructions.
2. In a separate pan, heat oil over medium-high heat. Add potatoes and cook until golden brown (5-7 minutes).
3. Add chopped onion and minced garlic; sauté until onions are translucent.
4. Combine cooked rice with lemon juice, salt, and a pinch of black pepper. Mix well.
Cooking Time: 20-25 minutes
Curd Rice with Pickle
A classic South Indian dish that combines the creamy delight of curd rice with the tangy zing of pickle, perfect for a quick and satisfying meal or as a side dish.
Ingredients:
– 2 cups cooked white rice
– 1 cup plain curd (yogurt)
– 1/4 cup chopped fresh cilantro
– Salt to taste
– 2-3 tablespoons vegetable oil
– 2-3 tablespoons pickle of your choice (e.g., mango, lime, or tomato)
Instructions:
1. Mix the cooked rice with salt and a pinch of cilantro.
2. In a separate bowl, whisk the curd until smooth.
3. Add the chopped cilantro to the curd and mix well.
4. Heat oil in a pan over medium heat. Pour the curd mixture into the pan and stir constantly for 2-3 minutes or until it thickens slightly.
5. Mix the cooked rice with the curd mixture.
6. Serve hot, garnished with additional cilantro if desired.
7. Accompany with your favorite pickle on the side.
Cooking Time: 15-20 minutes
Summary
Discover the vibrant flavors of South Indian vegetarian cuisine with these 18 delicious recipes! From classic dishes like Masala Dosa with Coconut Chutney and Sambar with Steamed Rice, to innovative creations like Vegetable Upma with Coconut Chutney and Kerala Style Vegetable Stew, this collection has something for every palate. Spicy and flavorful, these recipes showcase the rich culinary traditions of South India, perfect for a quick weeknight meal or a special occasion. Whether you’re a seasoned foodie or just looking to try new flavors, there’s something for everyone in this mouth-watering selection!
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