South Indian Food Recipes Vegetarian In Hindi

Are you a fan of spicy, tangy and flavorful food? Then South Indian cuisine is definitely for you. With a wide variety of vegetarian options, South Indian food is perfect for those who prefer a plant-based diet. Here are some delicious South Indian food recipes that you can try at home.

1. Idli

Idli is a popular breakfast dish in South India. It is a steamed cake made from fermented rice and urad dal batter. Idlis are usually served with coconut chutney and sambar. To make idlis, you will need:

• 1 cup of urad dal
• 2 cups of idli rice
• 1 tsp of fenugreek seeds
• Water
• Salt to taste

To prepare the batter, soak the urad dal and fenugreek seeds in water for 4-5 hours. Soak the rice separately for 4-5 hours. Grind the urad dal and fenugreek seeds to a smooth paste. Grind the rice to a slightly coarse texture. Mix both the batters together and add salt. Allow the batter to ferment overnight. The next morning, pour the batter into idli molds and steam for 10-12 minutes. Serve hot with coconut chutney and sambar.

2. Sambar

Sambar is a lentil-based vegetable stew that is popular in South India. It is usually served with rice, idlis or dosas. To make sambar, you will need:

• 1 cup of toor dal
• 2 cups of mixed vegetables (carrots, beans, brinjal, pumpkin, drumstick)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green chillies, slit
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds
• 1 tsp of turmeric powder
• 2 tbsp of sambar powder
• A few curry leaves
• Coriander leaves, chopped
• Salt to taste

To prepare the sambar, pressure cook the toor dal and mixed vegetables with turmeric powder and salt. In a separate pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add onions and green chillies. Saute until onions turn translucent. Add tomatoes and cook until they turn mushy. Add sambar powder and mix well. Add the cooked dal and vegetables and mix well. Add water to adjust consistency. Bring the sambar to a boil. Garnish with curry leaves and coriander leaves.

3. Dosa

Dosa is a crispy crepe made from fermented rice and urad dal batter. It is usually served with coconut chutney and sambar. To make dosas, you will need:

• 1 cup of urad dal
• 2 cups of dosa rice
• 1 tsp of fenugreek seeds
• Water
• Salt to taste

To prepare the batter, soak the urad dal and fenugreek seeds in water for 4-5 hours. Soak the rice separately for 4-5 hours. Grind the urad dal and fenugreek seeds to a smooth paste. Grind the rice to a slightly coarse texture. Mix both the batters together and add salt. Allow the batter to ferment overnight. The next morning, heat a tawa and pour a ladleful of batter. Spread the batter in a circular motion. Drizzle oil around the edges. Cook until the dosa turns golden brown. Flip and cook the other side. Serve hot with coconut chutney and sambar.

4. Coconut Chutney

Coconut chutney is a popular accompaniment for South Indian breakfast dishes like idli and dosa. To make coconut chutney, you will need:

• 1 cup of grated coconut
• 1 green chilli
• 1 tbsp of chana dal
• 1 tbsp of urad dal
• 1 tsp of mustard seeds
• A few curry leaves
• 1 tbsp of oil
• Salt to taste

To prepare the chutney, heat oil in a pan and add chana dal and urad dal. Roast until they turn golden brown. Add green chilli and saute for a minute. Add grated coconut and saute for a minute. Allow the mixture to cool down. Grind the mixture with water to a smooth paste. In a separate pan, heat oil and add mustard seeds. Once they splutter, add curry leaves. Pour the tadka over the chutney. Serve with idli or dosa.

5. Rasam

Rasam is a tangy soup made from tamarind, tomatoes and spices. It is usually served with rice. To make rasam, you will need:

• 1 lemon-sized ball of tamarind
• 2 tomatoes, chopped
• 1 onion, chopped
• 2 green chillies, slit
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds
• 1 tsp of turmeric powder
• 1 tsp of rasam powder
• A few curry leaves
• Coriander leaves, chopped
• Salt to taste

To prepare the rasam, soak the tamarind in water for 15 minutes. Squeeze the pulp and discard the seeds. In a pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add onions and green chillies. Saute until onions turn translucent. Add tomatoes and cook until they turn mushy. Add turmeric powder and rasam powder and mix well. Add the tamarind pulp and water. Add salt to taste. Bring the rasam to a boil. Garnish with curry leaves and coriander leaves.

6. Poriyal

Poriyal is a dry vegetable dish that is often served as a side dish in South Indian meals. To make poriyal, you will need:

• 2 cups of chopped vegetables (carrots, beans, cabbage, beetroot, potato)
• 1 onion, chopped
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds
• 1 tsp of urad dal
• 1 tsp of chana dal
• 2 dried red chillies
• A few curry leaves
• 1 tbsp of oil
• Salt to taste

To prepare the poriyal, heat oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal and dried red chillies. Once the dals turn golden brown, add onions and curry leaves. Saute until onions turn translucent. Add the chopped vegetables and salt. Mix well. Add a splash of water and cover the pan. Cook until the vegetables are tender. Garnish with coriander leaves.

7. Medu Vada

Medu Vada is a popular South Indian snack that is crispy on the outside and soft on the inside. To make Medu Vada, you will need:

• 1 cup of urad dal
• 1 tbsp of rice flour
• 2 green chillies, chopped
• 1 inch of ginger, grated

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