south indian

Craving the authentic Kala Chana Sundal or Konda Kadalai Sundal? Try our easy Black Chickpeas Sundal recipe today!If you love black chickpeas, you have to try this Kala Chana Sundal recipe. Also known as Konda Kadalai Sundal, this dish is a South Indian delicacy often made as a prasad during Navratri or Ganesh Chaturthi. This Kala Chana Sundal recipe is made with black chickpeas, grated coconut, asafoetida, curry leaves and mustard seeds. If you want to try an effortless yet tasty side dish, you must make this Black Chickpeas Sundal recipe. Sundal is a perfect snack option and tastes best when paired with a piping hot cup of filter coffee or tea. Apart from being delicious, this snack recipe is high on health quotient as it is rich in protein. It is an easy Sundal recipe which can be made in just few minutes, saving on a lot of your time and effort. If you're running out of ideas for what to pack in your kids' lunch box, then this can be a healthy dish to try. You can easily pack this black chickpeas recipe in a tiffin box while travelling as it is not messy. Coconut adds a nice flavour and crunch to this snack recipe. If you're a spice junkie, then add more green chillis. Try this scrumptious tea-time recipe and relish its flavours!

Black Chickpeas Sundal Recipe

chickpeas

coconut grated

As required salt

Numbers red chilli

chana dal

urad dal

coriander seeds

refined oil

mustard seeds

asafoetida

curry leaves

Numbers green chilli

To make this delicious snack recipe, soak the black chickpeas in water overnight. Once done, wash them, add enough water and pressure cook them for 3-4 whistles. Now heat a pan over moderate flame. Add red chilli, chana dal, urad dal and coriander seeds in the pan and dry fry the ingredients till they turn golden brown. Remove from flame and allow to cool.

Now transfer these ingredients in a blender and grind them into a fine powder and keep aside. Heat a pan and add oil in it over moderate flame. Add asafoetida, mustard seeds and curry leaves. Once the mustard seeds start to splutter, add the cooked black chickpeas, ground masala powder, green chilli and salt. Mix well.

Cook for 3-4 minutes, stirring continuously until all ingredients are well combined. Transfer the scrumptious snack in a serving bowl and garnish with grated coconut and stir well. You can serve this flavourful recipe with a piping hot cup of filter coffee or ginger tea.

There as many versions of dal as there are Indian cooks. This is just one of mine, made with red split lentils and with no vegetable other than onions. The flavor is very South Indian, but the use of butter instead of oil (I actually use the spiced clarified butter niter kibbeh) and the inclusion of vadouvan at the end (to refresh the soup's flavor) take this out of strictly traditional territory.

Dal (Spiced Lentil Soup) Recipe

oil, butter,

onions,

ginger,

jalapeño chiles, minced

mustard seed

coriander,

cumin

paprika

(2 cups) red lentils (masoor dal)

vadouvan, garam masala, or curry powder

Yogurt and minced cilantro, for garnish

In a large, heavy pot, heat fat on high, then add onions. Cook until soft and slightly browned, 10 to 15 minutes, then add ginger, chiles, and spices. Stir constantly to prevent spices from sticking and burning. 

When mustard seeds start to pop, add lentils and 6 cups water. Bring to a boil, then reduce to a simmer and cook, covered, until lentils almost completely fall apart, about 1 hour. Stir occasionally to prevent sticking and add water as needed. When lentils are soft, add salt to taste.

Ten minutes before serving, stir in vadouvan. Serve warm with yogurt and cilantro, if desired.

This dish offers mild South Indian spice with a sour kick of tamarind.

Keralan fish curry

sunflower oil

tsp panch phoran (Indian spice mix) (see note)

curry leaves (see note)

onions, thinly sliced

tsp turmeric

cinnamon quill

red chillies, seeds removed, finely chopped

tsp cumin

fish

coconut milk

can chopped tomatoes

tamarind puree (see note)

tsp caster sugar

Basmati

Coriander leaves, to serve

Lime wedges, to serve

This is a twist on the famous and favourite Chicken 65 which originated in the Buhari Hotel in Chennai and was item number 65 on the menu card. Paneer 65 is a delicious starter, which is crispy and spicy on the outside and creamy and soft on the inside. Usually served with crispy fried curry leaves and green chillies.

Paneer 65 Recipe

Sachet MAGGI Masala-ae-Magic

500 Grams Paneer (Cut Into Cubes)

Teaspoonful Kashmiri Chilli Powder

Teaspoonful Ginger Paste

Teaspoonful Garlic Paste

Teaspoonful Amchur Powder

Tablespoons Corn Flour

Mililliters Oil

Units Green Chillies (Slit)

Units Curry Leaves

Hyderabadi Chicken Tahari is a lunch/dinner recipe. Made with rice, chicken and tradtional spices, this is a full meal in itself. Serve it with raita.Courtesy: www.betterbutter.in

Hyderabadi Chicken Tahari Recipe

kilograms chicken washed & dried

basmati rice soaked

onion

tomato

Numbers black cardamom

Numbers Cinnamon stick

turmeric

garam masala powder

salt

vegetable oil

ginger chopped

garlic

coriander leaves

Numbers Mint Leaves chopped

Make a fine paste of ginger, chopped garlic, green chillies and coriander leaves.

In a heavy bottom cooking vessel, add oil. Once the oil is hot, add cinnamon stick, clove and cardamom.

When the spices start to release aroma, add sliced onions and fry till they turn translucent in colour. Now add the chopped tomatoes, turmeric and grinded paste.

Cook till the tomatoes turn soft and oil starts to release from the masala. Now add the garam masala and chicken pieces. Saute till the chicken pieces get well coated with masala.

Season with salt and add ½ cup of water. Cook till the chicken turns soft. Now add in the soaked rice and stir gently by adding 4 cups of water. Bring this to boil and add salt as per taste.

Cook this dish covered on a low flame until the rice is perfectly cooked. Turn off the flame and leave it for 10-15 minutes before opening the lid to serve.

Gently mix and garnish with fresh minced coriander leaves.

This soft and flaky layered Paratha, also known as barotta or porotta, Madurai parotta, and Kerala paratha.


Malabar Parotta

Flour (maida): 2 cups

Salt: ½ tsp

Milk: ¼ cup

tbsp

Milk: ½ tsp

Banana Fritters or Banana Bhaji is a classic South Indian recipe that is apt for monsoon season. Bhaji is best paired with tea or coffee, which makes the combo perfect for the rainy season. With just a handful of ingredients like raw banana, besan, rice flour, red chilli powder, turmeric, baking soda, salt and water, you can make scrumptious Banana Fritters at home. We have used mustard oil to fry the fritters here, but you can use coconut oil to add more 'South Indian' flavours to the dish. If you don't want to deep fry the fritters, you can shallow fry them in 2-4 tbsp of oil on a non-stick tawa. Banana Fritters are a mix of slightly sweet and salty flavours which will offer a unique experience to your taste buds. Pair up the Banana Fritters with chutney of your choice like mint chutney, ketchup etc. If you love trying out different recipes at home, then bookmark this recipe for next time. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking! (image credits-istock)

Banana Fritters Recipe: How to make Banana Fritters Recipe at Home | Homemade Banana Fritters Recipe - Times Food

green unripe bananas

flour

rice flour

baking soda

red chilli powder

0 As required salt

water

mustard oil

Peel the raw banana and cut it into long and thin slices. Soak it in water for 5 minutes and meanwhile prepare the batter.

In a bowl, add besan, rice flour, red chilli powder, salt and turmeric along with 1/2 cup of water. Give a good mix to make a thick batter. Add baking soda and whisk to make the batter fluffy.

Take out the banana slices from the water and pat them dry using a kitchen towel. Now dip them in the besan batter and coat well from all sides.

Pour oil into a kadhai and keep on high heat. Once smoke arises from the oil, turn the flame to medium. This step is crucial if you are using mustard oil.

Now gently drop the coated banana slices in hot oil. Deep fry from both sides until golden in colour. Take out the fried pieces on an absorbent paper.

Banana Fritters are now ready to be served. Pair up with chutney of your choice and serve.

Lauki Tomato Dal Recipe (Diabetic Friendly)

Cup Chana Dal

Cups Water

Teaspoon Turmeric Powder

Units Tomato (Sliced)

Cups Lauki

Grams Thick Tamarind Pulp

Teaspoons Oil

Teaspoon Cumin Seeds

Teaspoon Mustard Seeds

Cloves Garlic (Finely Chopped)

Unit Onion (Finely Chopped)

Units Dry Red Chillies

6-8 Units Curry Leaves

Tablespoons Coriander Leaves (finely chopped)

Teaspoon Crushed Peanuts

Step 1

Prepare ingredients as mentioned in the list.

Step 2

Wash the dal in a pressure cook with 2 ½ cups water  turmeric powder and tomatoes for 2 whistles. Open the pressure cooker  add lauki and pressure cook for a bit.

Step 3

Heat oil in a karahi  add mustard seeds and cumin seeds and allow it to splutter. Add garlic  onion  dry red chillies and curry leaves. Cook till the onion turns pink and mixture is aromatic

Step 4

Add the above seasoning and MAGGI Masala-ae-Magic to cooked dal. Add some hot water if too thick to get desired consistency. Adjust salt to taste. Simmer for 2 minutes.

Step 5

Garnish with coriander leaves. Serve hot with brown rice.

Keto Coconut Chutney? It is a delicious South Indian condiment made with  few ingredients like shredded coconut ,ginger ,green chillies ground together and then tempered with some spices.

Keto Coconut Chutney

coconut ((fresh

ginger

green chillies

salt (to taste)

little water (for grinding)

coconut oil

cumin(jeera) seeds

asafetida(hing)

red chilli

Blend all the ingredients for chutney in a blender to make a smooth paste.

Transfer in the serving bowl.

Heat coconut oil in a small pan,Add mustard seeds ,cumin (jeera) seeds.Let them splutter.

Then add dry red chilies, curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.

Mix the tempering with the chutney.Serve with almond flour dosa.

For Tempering:

This is a great traditional favourite, originally from Tamil Nadu but now popular across the country. You can add vegetables or various seasonings to add your own twist. It’s usually served with chutney or pickle. This can be made for a quick breakfast, and a snack. Before adding water, add half a cup of steamed mixed vegetables to make a vegetable Rava Upma.

Vegetable Rava Upma Recipe

Cup Rava (Sooji)

Tablespoon Ghee

Tablespoons Oil

Tablespoons Peanuts

Tablespoon Chana Dal

Tablespoon Urad Dal

Units Green Chillies

Unit Onion

Salt

Unit Onion (Chopped)

Cup Steamed Vegetables (Carrots Beans Peas Cauliflower)

Tablespoons Coriander Leaves (Chopped)

Roast rava in 1 tablespoon ghee till you get a nice aroma of the roasted rava.

Heat the oil in a karahi  add peanuts and roast them till they turn brown. Remove it from karahi and keep aside.

n the same oil  add chana dal  urad dal  mustard seeds  jeera  green chillies and fry till golden brown. Add curry leaves and onion  fry the onion till transparent. Add the steamed vegetables and mix well

Add water  MAGGI Masala-ae-Magic and salt and bring it to a boil. When the water starts boiling  reduce the flame and add roasted rava and mix continuously till there are no lumps. Cook for 5 minutes while stirring occasionally.

Step 6

Put it off the flame and add roasted peanuts  mix well. Garnish with fresh coriander leaves and serve hot.

A step-by-step guide to making dosa from home, including a from-scratch dosa batter and instructions for how to cook it.  

A Step-by-Step Guide to Making the Very Best Dosa from Scratch

long-grain white or basmati rice

Filtered water,

chana dal (dried split chickpeas)

fenugreek seeds

basmati rice (optional)

kosher salt, divided

Ghee or canola oil

recipe Potato Palya, for filling (optional)

For serving: chutney and sambar,

The Kitchn

Chitra Agrawal

Step 1: Make the dosa batter:

Soak the rice. Place 2 cups uncooked rice in a fine-mesh strainer and rinse under cool water. Transfer to a large bowl and add enough filtered water to cover by at least 2 inches. Soak uncovered at room temperature for 6 hours or overnight. Filtered water is important in case there is a high amount of chlorine in your water, which will inhibit fermentation. 

Step 2: Make the dosa batter:

Soak the urad gota, chana dal, and fenugreek seeds. Place 1/2 cup whole urad gota and 2 tablespoons chana dal in a fine-mesh strainer and rinse under cool water. Transfer to a medium bowl and add 1 teaspoon fenugreek seeds. Add enough filtered water to cover by at least 2 inches. Soak uncovered at room temperature for 6 hours or overnight.

Step 3: Make the dosa batter:

Drain the urad gota, chana dal, and fenugreek seeds. Drain the soaked whole urad gota, chana dal, and fenugreek seeds through a fine-mesh strainer, reserving the soaking liquid.  

Step 4: Make the dosa batter:

Blend the urad mixture. Place the urad mixture in a blender (work in batches if needed). (I use a Vitamix which does the job well. In India, the traditional method is to use a wet grinder.) With the motor running, slowly add about 1 cup of the reserved soaking liquid and blend until you get a smooth, light, and fluffy batter. Do not let the batter overheat. To check that it has been blended well, drop a little into a bowl of water. If the batter rises to the top, it has been blended enough. Pour the batter into a large bowl.  

Step 5: Make the dosa batter:

Drain the rice. Drain the soaked rice through the fine-mesh strainer, reserving the soaking liquid.

Step 6: Make the dosa batter:

Blend the rice. Place the soaked rice in the now-empty blender (no need to rinse). With the motor running, slowly add about 1 cup of the reserved soaking liquid. Once blended, add in 1/4 cup cooked rice and continue blending until you have a mostly smooth batter that feels a little grainy when you rub it between two fingers.

Step 7: Make the dosa batter:

Mix the blended rice and dal. Pour the rice batter into the urad batter and add 1 1/2 teaspoons kosher salt. Stir together with your hand — the heat in your hand is good to kick-start the fermentation process, while also adding in more wild yeast. You should have a loose, thick batter that falls through your hands easily but also coats your fingers at the same time. 

Step 8: Make the dosa batter:

Ferment the batter. Cover the bowl with a kitchen towel and place in a warm place (80 to 90ºF).  (I usually place my batter in the oven with the light on and a large bowl of hot tap water on the rack below it. I change out the water a few times to keep the temperature warm and humid in the oven.) Let ferment 8 to 14 hours. 

Top 11 south indian recipes from across the web

The most viewed south indian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black Chickpeas Sundal Recipe

Dal (Spiced Lentil Soup) Recipe

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Malabar Parotta

Banana Fritters Recipe: How to make...

Lauki Tomato Dal Recipe (Diabetic F...

Keto Coconut Chutney

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A Step-by-Step Guide to Making the ...

Top 11 south indian recipes from across the web

The most viewed south indian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Chickpeas Sundal Recipe

Dal (Spiced Lentil Soup) Recipe

Keralan fish curry

Paneer 65 Recipe

Hyderabadi Chicken Tahari Recipe

Malabar Parotta

Banana Fritters Recipe: How to make...

Lauki Tomato Dal Recipe (Diabetic F...

Keto Coconut Chutney

Vegetable Rava Upma Recipe

A Step-by-Step Guide to Making the ...

The most viewed south indian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine