20 Essential South Indian Recipes

 "This is a fantastic main dish for a South Indian meal, which should always be served with several dishes," says Anne-Marie. "Enjoy this chicken curry with curried green beans, parboiled or basmati rice, or a flat bread. The red chili powder called for here is NOT the same as the chili powder Americans use to flavor chili and tacos. This red chili powder is available from Indian grocery stores and is MUCH HOTTER."

Gobi Manchurian is a South Indian mash-up that combines cauliflower, Indian spices, and Chinese stir-fry preparations. "This is one of my favorite gobi (cauliflower) recipes, a spicy Asian dish available at many Indian restaurants," says sunwind. "Occasionally, I even love to bake the cauliflower to lower the calories. Keep in mind, baking will take away from the crispiness of fried cauliflower."

"Black pepper is found in abundance in Kerala (South India); coupled with curry leaves it takes goat to a whole new level," says Tarama. "Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish."

"This is a home-style South Indian shrimp curry recipe from my husband's family," says Anonymous. "It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread."

Flavored with chilies, garlic, and vinegar, this traditional Goan pork dish is spicy and tangy at the same time. "Leaves your taste buds tingling for more," says Anonymous. "Serve with rice or crusty rolls."

"This recipe is an authentic Hyderabadi-style biryani that is a trademark of home-cooking in South India," says Anonymous. "For a more traditional version, substitute curd (homemade south Indian yogurt) for yogurt. If you cannot find ginger garlic paste, crush together ginger and garlic in equal portions."

Here's a chicken version of the spicy Goan pork dish. "A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish," says Keith Dallmer. 

This classic south Indian yellow lentils  and rice dish combines dried red chilies, fresh green chile peppers, grated fresh coconut, and cashews.

This traditional Indian dish is creamy and full of flavor and should be served over some kind of carb (rice, potatoes, naan) to absorb and dissimulate the spice," says DOSTANDEN. "It can be easily done in a vegetarian version by substituting the chicken with potatoes, broccoli, spinach, and/or paneer. I garnish it with cilantro leaves and grated cheese."

"Ada is a type of dosa (crepe) usually served at breakfast," says SUSMITA. "It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south Indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum."

This South Indian-inspired coconut chutney is traditionally served with dosa and idli (steamed rice and lentil cakes).

"This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita," says Michelle. "Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving."

"Enjoy your Sunday brunch with a Kerala-style chicken stew," says The Take It Easy Chef. "This mildly spiced, creamy stew can be paired with appam, bread, or chapatis. Alternatively, you can have it with rice."

Here's a traditional Goan take on masala chicken. You can either fry the chicken inside or take it to the grill. You'll rub the chicken pieces with a flavorful rub, a homemade masala paste made with chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric. 

"An extremely nutritious and tasty preparation rich in antioxidants and vitamins, this popular dish is made during festivals in Kerala, South India," says Asha N Basu. "What's vital to the dish, however, is the process of frying the coconut at the end to season the dish. This imparts a unique flavor and aroma to this curry."

Here's a popular savory South Indian breakfast dish, featuring yellow lentils (moong dal) and rice seasoned with cumin seeds and curry leaves.  "An ideal dish for any time of the day," says Mojo jojo. "Can be served with spicy chutney and vatral-kozhambu (spicy and sour sauce).

This popular South Indian steamed breakfast dish is combines rava (semolina), cashews, seasonings, and yogurt.

Here's a savory, spicy chutney featuring chile peppers, onions, tomatoes, and tangy tamarind paste. "This is a delicious South Indian chutney traditionally served with idlis or dosa, the famous Indian rice pancake," says delicia annie James.

"A fantastic summer dessert, kulfi is Indian-style ice cream. However, unlike ice cream, kulfi is not churned," says SUSMITA. "This is a quick and easy version of kulfi. I almost never make kulfi the old way any more."

"This traditional Indian sweet made easy with my Western fudge-making adaptations!" says Lola in the Kitchen. "No boiling water and sugar or use of a candy thermometer in this recipe!"