Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, south indian meal. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts. Staple Foods No South Indian meal is complete without rice in some form or other.
South Indian meal is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. South Indian meal is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have south indian meal using 63 ingredients and 27 steps. Here is how you can achieve that.
The ingredients needed to make South Indian meal:
- Make ready For oats idli–
- Get 1 cup oats (roasted and blended)
- Take 1/2 cup semolina (suji)
- Prepare 1 cup curd
- Prepare 1 tsp chanadal
- Take 1 tsp urad dal
- Prepare leaves Few coriander
- Make ready 2 tbsp oil
- Prepare 1/2 tsp baking soda (optional)
- Get 7-8 cashews
- Take to taste Salt
- Make ready 1/2 tsp cumin seeds
- Prepare 1/2 tsp mustard seeds
- Make ready as needed Water
- Prepare for thakkali kurma—
- Prepare 2 tomatoes (finely chopped)
- Prepare 1 cup coconut milk
- Get 2 green chillies
- Make ready 1 bay leaf
- Take 1 stick cinnamon
- Take 2 cardamom
- Get 1 onion
- Prepare 1/4 tsp turmeric powder
- Prepare 1 tsp red chilli powder
- Prepare 1/2 tsp coriander powder
- Make ready 1/4 tsp cumin powder
- Prepare 1/2 tsp fennal seeds
- Take 1 spring Curry leaves
- Get 2 tbsp oil
- Prepare leaves Coriander
- Prepare to taste Salt
- Get for sambar—
- Make ready 1/2 cup toor dal(washed and soaked)
- Make ready 1/4 cup tamarind juice
- Prepare 1 onion(sliced long)
- Take 1/2 cup pumpkin (cubed)..Add more veggies of ur choice)
- Take 2 green chillies (silt)
- Get 2 tbsp sambar masala powder
- Get leaves Few coriander
- Take to taste Salt
- Take 1 tbsp coconut oil
- Make ready 1/2 tsp mustard seeds
- Make ready 1/2 tsp cumin seeds
- Prepare 1 Pinch hing
- Prepare 1 spring curry leaves
- Make ready 2 dry red chillies
- Prepare 2 tbsp oil
- Prepare for coconut chutney–
- Make ready 1/2 fresh coconut
- Take 1 green chillies
- Prepare 1/2 tsp chanadal (soaked)
- Prepare 2 tbsp curd
- Get 1/2 inch ginger
- Prepare 1 tsp raw peanuts
- Make ready 1 tsp oil
- Take 1/2 tsp mustard seeds
- Get 1/2 tsp cumin seeds
- Take 1 dry red chilli
- Take leaves Few curry
- Get for rice–
- Prepare 1 cup basmati rice (washed and soaked)
- Prepare 3 cup water
- Take to taste Salt
In all South Indian states, rice is the staple grain served during lunch time. Some prefer to use raw rice, while others opt for parboiled or boiled varieties. The South Indian breakfast is an all-time favorite rough from the bland upma to Kerala's popular appam enforced. You can check here the most popular dishes of India.
Instructions to make South Indian meal:
- Making oats idli—dry roast the oats for 2min.allow to cool and then to coarse powder.keep aside.
- Heat a pan with oil, add mustard seeds, cumin seeds,chanadal,urad dal..And saute till they splutter.
- Add 1/2cup of suji and roast for 2min. And let it cool completely.
- In a mixing bowl take the roasted suji mixture along with oats and salt and mix well.
- Add curd and give it a good mix.add required water and mix to get idli batter consistency.
- Add chopped coriander leaves and leave the batter atleast 10min.
- Before steaming add b.S.and mix.
- Meanwhile grease the plates with oil and place cashew in the mould.
- Pour batter into the idli moulds and steam it for 10 to 15 min.
- MAKING KURMA—heat a pan with 2tbsp of oil..Add cardamom, cinnamon, fennal seeds, curry leaves and bay leaves.
- After they papaya add chopped Onion and saute till it translucent.
- Add green chilli and chopped tomatoes..And cook them till they turn mushy and there is no chunks.
- Add salt,red chilli powder, turmeric powder, coriander powder, and cumin powder.
- Mix till they combined.add little water and mix.
- After the raw smell goes off from the masala add coconut milk.(I prepared coconut milk by grinding with water in a mixer and then strained)
- Let it boil for few sec.and then turn off the flame.
- Garnish with coriander leaves..And tempering with mustard seeds and curry leaves.
- MAKING SAMBAR—Cook the toor dal along with water, chopped green chillies,chopped pumpkin salt and turmeric powder.
- Soak the tamarind in warm water and squeeze to extract the juice.
- Heat a pan with 2tbsp of oil..Add mustard seeds, cumin seeds, red dry chilli, hing and curry leaves.
- Once they papaya add onion and saute till translucent.
- Add sambar masala and sauté.
- Add cooked dal along with needed water and add tamarind juice.bring it to boil or cook for 5 to 10min.
- MAKING COCONUT CHUTNEY—GRIND together… Coconut, chanadal, peanuts, green chilli, ginger and curd to a smooth consistency.
- Heat a tempering pan with 1tsp oil…Add mustard seeds, cumin seeds, curry leaves, and dry red chilli…When they start to papaya dunk into the prepared chutney and mix
- .MAKING RICE—-In a rice pot boil water and add salt.
- Add prewashed and soaked rice into the boiling water.stir it and let it cook for 10 to 15 min.
The South Indian breakfast is an all-time favorite rough from the bland upma to Kerala's popular appam enforced. You can check here the most popular dishes of India. These foods like as Butter Chicken, Chicken Chettinad, Rogan Josh, Chicken Tikka Masala, Malai Kofta, Palak Paneer, Chole and more. The Indian people what do they drink? Coconut rice is an easy and flavorful rice dish made with fresh grated coconut, tempering spices, curry leaves and rice.
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