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Some delicious South Indian food recipes submitted from all over Southern India!


 


South Indian Curries

 

Here is the list of curries for you. Click on any link to view the ingredients and method of creating wonderful curries. We have a total of 82 curries for you to make. Enjoy these recipes and do let us know your feedback.


Indian Cooking Recipe : Aagai

 

Ingredients : 1 small unripe jack 5-6 green mangoes ½ pav mustard seeds 2 handful coriander seeds 1 tbsp fenugreek seeds 1 small piece asafoetida 1 small piece of haldi ½ seer red chillies ¾ pav salt (grains)


 

Method : Wipe and dry mango with a clean cloth. Discard the inner stone, if any. Cut into medium sized pieces and keep aside. Put salt to 1 litre of water. Boil and take out from flame. Before it cools, drop the mango pieces into it. Cut jack (after removing skin) into moderately big pieces. Wash. Drain off water. Tie them in a piece of cloth. Cook over steam in an idli vessel, till soft. Take out, open the bundle, spread jack pieces over a tray and allow to cool. Roast red chillies, coriander, asafetida and haldi one after another, in a frying pan, without oil. First, grind the red chillies using the salt water. When half done, mix all the roasted ingredients and grind to a smooth paste. Transfer the masala to a vessel. Drop the steamed jack pieces and cooked mango bits (kept in salt water). Mix well. Wash grinder with salt water and add some of that water too, if desired.


 


Indian Cooking Recipe : Avial

 

Ingredients : Vegetables like (carrots, potatoes, beans, white pumpkin, peas, eggplant) 1 cup coconut 8 green chillies 2 red chillies 1 tsp cumin seeds ¼ tsp tamarind paste 2 tsp coconut oil ½ cup yogurt a few curry leaves 1 tsp salt to taste


 

Method : Cut all the vegetables evenly, and cook it with little water. Put turmeric and salt to this. Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt. Put the ground masala to the cooked vegetables, and allow it to cook until the flavour comes out. Garnish with curry leaves and coconut oil.


Indian Cooking Recipe : Beans and Potato Kootu

 

Ingredients : beans, washed and chopped potaoes, washed and chopped 1 cup toovar dal ½ tsp khus khus 1 tsp mustard 2 tsp coconut grated 4 red chillies a few curry leaves ½ tsp turmeric 1 tsp salt to taste


 

Method : Cook toovar dal and keep it aside. Boil beans and potatoes and put a little salt and turmeric to this. Wet grind coconut, khus khus, mustard, and red chillies. Put this masala to the boiling vegetables, and cook until the flavour comes out. Add the cooked toovar dal and allow it to boil for a few minutes. Heat some oil in a pan and put the mustard. When they crackle, put curry leaves, little hing, and add this to the above.


Indian Cooking Recipe : Bengal Curry

 

Ingredients : 2 tbsp toovar dal 3 tbsp chana dal 3-4 red chillies 2 pinches asafoetida powder 1 tsp black gram dal ½ tsp mustard seeds 3 tbsp oil Curry leaves, chopped 2 cups chopped beans Salt to taste


 

Method : Soak chana dal and toovar dal in water for half an hour. Grind coarsely with red chillies, salt and asafoetida. Steam cook for at least 10 minutes. When cool, break (pulverize by hand) like bread crumbs. Wash beans and cut into ¼" pieces. Boil in a little water. Drain and squeeze the beans of all water. Prepare seasoning in frying pan with mustard and black gram dal in oil. Roast till the dal turns golden brown. Put the dal mix and curry leaves in it. Cook on medium flame till oil leaves the mixture. Put beans and a little salt and cook for another 5 minutes. Take out from flame.


Indian Cooking Recipe : Bittergourd Curry

 

Ingredients : Bittergourd, chopped 2 red chillies A small pinch hing A small pinch turmeric powder ¼ tsp mustard ½ tsp urad dal a few curry leaves ¼ tsp tamarind powder 2 to 3 tsp cooking oil 1 tsp salt to taste


 

Method : Heat oil in a pan and put the mustard. When they crackle, add red chillies, urad dal, hing, turmeric, curry leaves, and the chopped bittergourd. Sprinkle some water, and allow it to cook for 15 to 20 minutes. Now sprinkle tamarind powder and salt. Allow it to simmer and let it fry for a few more minutes until the oil separates.


Indian Cooking Recipe : Brinjal Bharth

 

Ingredients : 3-4 potatoes ½ cup coconut gratings 6 roasted red chillies 1 small piece asafoetida 1 tsp mustard seeds 2 tsp oil tamarind lump 1 sprig curry leaves salt to taste.


 

Method : Cut the brinjal into big pieces and boil in water. Peel the boiled brinjal. Roast asafoetida and mustard a little with oil. Grind masala using coconut gratings, roasted red chillies and tamarind. Before taking out add the roasted mustard and asafoetida to masala. Also add salt and grind for another few minutes. Then add a little water and mashed brinjal in it.


 


Indian Cooking Recipe : Brinjal Rasavangi Recipe

 

Ingredients : 1 big Brinjal, chopped 1 cup toovar dal 4 tsp coriander seeds 6 to 8 red chillies 2 tsp channa dal a small pinch hing 3 tsp coconut grated 1 tsp imli paste ¼ tsp haldi ½ tsp mustard ½ tsp urad dal a few curry leaves 4 tsp cooking oil 1 tsp salt to taste


 

Method : Cook toovar dal in 2½ cups of water and keep it aside. Fry coriander seeds, red chillies, channa dal, and hing in 2 tsp of oil and wet grind the above mixture with coconut. Fry brinjal in 2 tsp of oil until it becomes soft. Now put haldi, salt, and 2 cups of imli paste to this and allow it to cook for a few minutes. Now put the ground masala, and let it cook for 10 minutes, and then add the cooked toovar dal, and let it cook for another 5 to10 minutes. Heat some oil, splutter mustard, then add hing, urad dal, and curry leaves and add this to the rasavangi.


Indian Cooking Recipe : Brinjal Upkari (Special)

 

Ingredients : ½ kg brinjals 3 onions 3 tsp sambar powder ½ tsp mustard seeds 7-8 tsp oil tamarind lump (big marble size) 1 small piece gur 1 spring curry leaves salt to taste


 

Method : Cut brinjal into thin slices. Apply salt and keep aside. Cut onion also into thin slices. Prepare seasoning in frying pan with mustard and curry leaves in oil. And onion slices. Dissolve sambar powder in thick juice extracted from tamarind. Pour the mix into pan. Add gur. Squeeze brinjal pieces and drop them. Turn over thoroughly. Cook under cover, on low flame, till tender. Remove from flame. Serve.


Indian Cooking Recipe : Cabbage CurryIngredients :

 

Ingredients : cabbage, finely chopped 4 green chillies ½ tsp urad dal 1 tsp channa dal ¼ tsp mustard a small pinch hing a few curry leaves 2 tsp cooking oil 1 tsp salt to taste


 

Method : Heat some oil in a pan and put the mustard. When they crackle, add channa dal, urad dal, hing, and curry leaves. Put chopped cabbage and green chillies and sprinkle some water. Allow it to cook until the cabbage becomes soft.


Indian Cooking Recipe : Cauliflower Pickle

 

Ingredients : 1 cauliflower 5 limes 1 pav (heaped) red chillies ½ pav grains of salt ? pav mustard seeds 2 tsp table salt 1 small piece haldi 1 small piece asafoetida


 

Method : Wash cauliflower and cut into small pieces. Combine juice of lime and table salt with the pieces in a vessel. Add salt (grains) to ½ litre of water in another vessel. Boil and cool Using this salt water grind red chillies with asafetida and haldi. When half done, add mustard and grind to a fine paste. Pour the paste in the first vessel. Mix well. Tender cucumber, carrot or green mango pieces can be added, if desired.


Indian Cooking Recipe : Cochin Masala Curry

 

Ingredients : 2 cups coconut gratings 16 red chillies 2 tsp black gram dal 2 tsp coriander seeds a little haldi powder


 

Method : Roast all the above ingredients in frying pan separately, on a low flame, till it becomes golden brown and crispy. Grind them together in a mixer, absolutely dry or free from moisture till oil is given off. This masala can be kept for 6 to 8 months in an air-tight container without spoiling, and can be used for preparing a variety of curries, when desired, example :


 

Bengal gram-cum-suran Soak 1 cup bengal gram in water overnight. Next day, put ¾ cup suran bits. Pressure cook upto 3 whistle sounds. Remove and put salt. Combine tamarind juice, desired quantity of water and 2-3 tsp of the above masala. Keep it to boil for 5 minutes. Take out from flame. No seasoning.


 

Suran-cum-dal Chop suran into ½" cubes, 1 cup full. Apply salt and keep aside for 5 minutes. Then deep fry in oil and keep aside. Boil toovar dal in water. Put salt, tamarind juice and sufficient masala. Boil. Combine the fried suran bits. Take out from flame after 2-3 minutes.


Indian Cooking Recipe : Cumin And Pepper Rasam (Method 1)

 

Ingredients : 2 tsp toovar dal ¾ tsp cumin seeds ½ tsp pepper 3 red chilli ½ tsp imli paste ¼ tsp haldi a few curry leave 3 cups water ½ tsp ghee 1 tsp salt to taste


 

Method : Soak toovar dal, ½ tsp cumin seeds, pepper, red chilli, and curry leaves in water for 15 minutes. Wet grind the above mixture. Bring 3 cups of water to a boil and add imli paste, salt and haldi. Allow it to boil for a few minutes and then add the ground masala. Fry ¼ tsp cumin seeds and 1 red chilli in ghee. Add this to the rasam.


Indian Cooking Recipe : Cumin And Pepper Rasam (Method 2)

 

Ingredients : 2 tsp toovar dal ¾ tsp cumin seeds ½ tsp pepper 3 red chillis ½ tsp imli paste ¼ tsp haldi a few curry leaves 3 cups water ½ tsp ghee 1 tsp salt to taste


 

Method : Dry roast toovar dal and pepper without oil for 1 minute. Soak this in water along with red chilli & cumin seeds after 10 minutes. Wet grind this nicely. Boil imli water, salt, haldi, and add the above mixture, and let it boil for a few minutes until the flavour comes out. Sauté ¼ tsp cumin seeds, curry leaves and 1 red chilli in ghee and add this to the rasam.