Upma is a popular South Indian dish made from semolina. Several variations of the dish exist including the use of different varieties of ground wheat, rice and even bread. A simple upma or uppittu takes just about 10 minutes to…
A vada is a savoury South Indian doughnut made from lentils (or sometimes potatoes). This is a recipe for medu vada. It is commonly accompanied by idli. Ingredients 1 cup (240 g) skinless black gram Salt to taste ¼ tsp…
Kadhi also known as Karhi or Gujarati Kadhi is a sweet yogurt curry, normally eaten with unleavened flat bread called roti and sabzi in India. Ingredients 2 cups chickpea flour (besan) 1½ cups curds/yogurt (dahi) 1 tsp ginger-green chilli paste…
Upeseru is a rural speciality of the South of India, and villages around the state of Karnataka in particular. The main recipe is for a solid dish of lentils and greens, and the water drained from this is often used…
Tadka dhal is an everyday staple across South India. Ingredients Dhal ½ cup moong dhal, washed 2 cups water Seasoning 2–3 tablespoon cooking oil 3–4 tablespoon finely diced onion 2 cloves garlic, chopped 1 small sliver of ginger, chopped, or…
Sambar or sambhar (Kannada: ಸಾಂಬಾರ್, Malayalam: സാമ്പാർ, Tamil சாம்பார் (சாம்பாறு in Sri Lanka), Telugu: సాంబారు), pronounced “saambaar”, is a dish common in southern India and Sri Lanka, made of dal (usually red gram, also called toor dal) and vegetables in…
Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu. Also see Cookbook:Pulihora. Ingredients Garnishing powder 1 tbsp split peas 1 tbsp coriander seeds ½ tsp fenugreek seeds 2–3 dry red chillies Puliyodarai 4 cups cooked white…
Potato masala (Tamil: uralai kizhangu masala) is a potato dish often served alongside roti or folded inside a dosa. The dosa and aloo masala combination, widely eaten in South India, is known as masala dosa. Coconut chutney is a common…
Ingredients ½ cup toor dal 2 cups water 2 handfuls of methi leaves (only the leaves without the tender stem) 3 tomatoes 1 big onion 1 pinch of turmeric powder 1–2 green chillis, sliced 10 whole black peppercorns 1 small…
Atchar is a spicy condiment, often eaten with a curry. It comes from the Indian cuisine in South Africa. In India, it is spelled Achar, and the word means pickle in Hindi. Usually the atchar made in South Africa is…
Lemon rice is a specialty of the South Indian coastal state of Tamil Nadu. Ingredients 4 cups cooked white rice 1 tsp mustard seeds 3 tbsp sesame oil (also called til/gingely oil or NaLEnnai) 2 tbsp split peas 2 tbsp…
This is a variety of dal, the common staple food of South Asia made with dal forming a stew or thick soup. Dal is the name for split legumes in many South Asian languages (see dal page). Khatti translates as…