South Indian Cuisine is spread over Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. Each region comes with its own flavors and you will be surprised that each regional cuisine in south india can be in turn subdivided into small cuisines.

The Curry recipes and gravy recipes in south india vary from region to region. 

Kootu Recipes - Kootu is a form of gravy which is a combination of ground spices with coconut and combined with dal and vegetables. Kootu recipes are very nutritious makes a very wholesome and high protein meal. It can be eaten along with phuklas or along with rice and rasam.

Kuzhambu Recipes - Kuzhambu is a form of a tangy and spicy gravy that has no dal in it. Kuzhambu recipes are made with a variety of vegetables cooked in a spicy tamarind curry. The spices for the kuzhambu are either ground fresh or sambar powder is also popularly used to make this dish.  

Pulusu, Pappu, Koora - These are dishes from the Andhra Cuisine, which are made with dal's and combined along with chillies, coconut or even tamarind. Vegetables are also added to these to make it more nutritious and wholesome.

In this page you will find 100+ traditional collection of South Indian Curry Recipes from Panasa Pottu Pappu Koora Recipe, Poosanikai Rasavangi, Chettinad Kathirikai Chops Recipe, Kondai Kadalai Puli Kuzhambu, Chow Chow Kootu and much more

Paalkatti Chettinad Curry Recipe -Chettinad Style Paneer Kurma Recipe

Paalkatti Chettinad Curry Recipe (Chettinad Style Paneer Kurma Recipe) is a recipe that has been originated from the traditional Chettinad style curry. The authentic Chettinad masala is prepared by roasting a blend of spices and blending it into a smooth paste and then adding it into the sauteed pearl onion and tomato to give it a rich and spicy flavor. The paneer is just simmered into the curry. Palkatti is a Tamil word which refers to the process of how a cottage cheese or paneer is ...

Karnataka Style Bendekayi Gojju - Kayirasa Recipe

Karnataka Style Bendekayi Gojju/Kayirasa Recipe is the Karnataka style Okra curry in a tamarind coconut gravy which is one of the popular gravy recipes made with Okra/lady’s finger. The recipe is a simple dish to prepare and flavorful as well. There is a note of sweetness from Jaggery which helps cut the spiciness added to the gravy from the red chillies. Serve Karnataka Style Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval  and Elai Vadam for a comforting ...

Mixed Vegetable Sagu Recipe - Karnataka Style Vegetable Kurma Recipe

Karnataka Style Mixed Vegetable Sagu Recipe is an authentic kurma recipe from the Karnataka Cuisine. Many homes and even hotels in Bangalore prepare this kind of Kurma which is eaten along with dosa, idli, puri and even steamed rice. The Mixed Vegetable Sagu Recipe is very simple to kurma and has a perfect blend of spices and coconut gives a rich curry base. You can mix and match your favorite vegetables to this sagu recipe and experiment with the look, taste and textures. Serve the Karnataka Style ...

Mixed Vegetable Kurma Recipe - Vegetables in Spicy Coconut Curry

Mixed Vegetable Kurma Recipe is a simple, yet delicious recipe that is made with a combination of spices like saunf, cinnamon, cardamom and ground along with poppy seeds and coconut. The addition of spices and coconut makes it a delicious combination for a side dish that can be served along with appams, dosas, parathas or plain rice. Serve the Mixed Vegetable Kurma Recipe makes a perfect spicy recipe that goes well with Idiyappam, Kerala Style Appam or even Kerala Style Whole Wheat Parotta for ...

Palak Lobia Curry Recipe

If you are looking for a calcium rich recipe then you must make this tasty Palak Lobia Curry. Cooked lobia or black eyed beans are simmered in a gravy made with dry roasted spices, coconut and tamarind paste. This curry tastes great with roti and rice. Did you know: It contains almost all essential vitamins and minerals including vitamin A, B1, B2, B3, B5, B6, C, folic acid, iron, potassium, magnesium, calcium, selenium, sodium, zinc, copper, phosphorus, etc. Serve Temper Palak Lobia ...

Tomato Sheer Recipe -Tomato And Coconut Curry Recipe

Tomato Sheer is a mild curry made with coconut milk and tomatoes. This soothing curry is apt during hot days. Besan is mixed with coconut milk to make the gravy thick and creamy. Make this on a rushed morning to be packed into our kids lunch box with steamed rice or phulkas. Serve Tomato Sheer with Manathakkali Kootu, Steamed Rice and Elai Vadam for a comforting lunch. If you like this recipe, take a look at more gravy recipes like Lauki Paneer Kofta Curry Recipe ...

Mambhazam Pulissery Recipe

Mambazha Pulissery Recipe is a traditional Kerala cuisine and is prepared by cooking vegetables in a curd and yogurt. It has subtle flavors of spiciness and tanginess. This authentic recipe is commonly prepared in all households for Onam and served as an accompaniment for rice. Fresh ripe juicy mangoes are cooked with spice powders in a coconut based yogurt gravy. The recipe calls for very few ingredients and is a perfect dish for summer where mangoes are in season. The curry can be prepared with ...

Prawns Kuzhambu Recipe - Tangy Prawns In Tamarind And Coconut Gravy

Prawns Kuzhambu Recipe is a  lip smacking prawn gravy made South Indian style. The flavour emanates once the tamarind paste is added to it and you can taste the tangy masala with each bite of prawn. You may add more red chilli powder, which is a perfect balance with the sweetness of fresh coconut. Weekend lunch with Prawns Kozhambu in the main course is a special attraction for all the family members eventually you will feel special too. Serve Prawns Kuzhambu along with Steamed Rice and Cucumber, ...

Gongura Pappu Recipe - Gongura/ Sorrel Leaves Dal

Gongura Pappu is an lip smacking dal made from the gongura leaves which brings in a natural tangy taste to the dal. Gongura Leaves are also known as Sorrel Leaves in English, pulicha keerai in Tamil, Pundi Palle/Pundi Soppu in Kannada and ambaadi In Marathi. In this recipe, the Gongura leaves are cooked separately along with onions and garlic and a few spices and then combined into the cooked dal to make the Gongura Pappu. Did you know: Gongura is a very rich source of iron, vitamins, ...

Chettinadu Kozhi Kuzhambu Recipe - Chettinadu Chicken Curry

Today’s recipe is Chettinadu kozhi kozhumbhu. This deliciously spicy chicken curry is packed with flavours and is sure to tickle your taste buds. You will love it. The quantity of spices mentioned can be adjusted to suit your spice levels. I love spicy curry, so I have mentioned the quantities as per my taste buds. Serve Chettinadu Kozhi Kuzhambu Recipe  along with Steamed Rice  and Spicy Chettinad Fish Fry Recipe for a weekday lunch or dinner. If you like this recipe, you ...

Dappalam Recipe- Andhra Vegetable Stew Recipe

If you are craving for something comforting, full of nutrition and which goes along with a rice meal then you must make Dappalam. This amazing mixed vegetable tangy stew is made with mixed vegetables like carrots, bottle gourd, sweet potato, tamarind and jaggery. Its is easy to make and every mouthful creates a party in your mouth. Serve Dappalam along with Steamed Rice, Andhra Style Pappu Charu and  Zucchini Thogayal for a delicious Andhra Meal for a indian lunch or ...

White Vegetable Kurma Recipe With Coconut & Cashew

White Veg Kurma is a restaurant style vegetable kurma that goes well with chapati, idiyappam, appam or parotta. This is simple and easy kurma recipe and tastes great. This recipe is as close as it can be, to the restaurant version of it. You will be surprised at the ease of making this recipe and we awed by its taste. Serve White Vegetable Kurma Recipe With Coconut & Cashew along with Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread) and Kerala Style ...

Pesara Pappu Pulusu Recipe

Pesara Pappu Pulusu Recipe is a simple comfort food, made using yellow moong dal. The addition of tamarind and a lovely tadka over it, packs it with all the flavours.  Pesara Pappu Pulusu  is high in protein and potassium and contains negligible amount of cholesterol. Serve it along with some steamed rice and a dollop of ghee for a quick weekday lunch.  Serve Pesara Pappu Pulusu Recipe with Steamed Rice, Andhra Gongura Pachadi, Kakarakaya Vepudu Recipe, Andhra ...

Green Moong Dal Kootu with Raw Banana Peel Recipe

Green Moong Dal Kootu with Raw Banana Peel Recipe is a very nutritious recipe that you must try at home. Usually we discard the raw banana peel and eat only the pulp. The banana peel has good amount of soluble and insoluble fiber. It is also found to be rich in antioxidants. The recipe is made with a blend of green gram and raw banana peel which cooked along with south Indian masala. Serve the Green Moong Dal Kootu with Raw Banana Peel along with steamed rice and Mango Rasam Recipe to ...

Goan Style Patol Bhaji Recipe- Green peas Curry Recipe

Goan Style Patol Bhaji Recipe is a popular dish available in most of the tea stalls. The bhaji is usually had with Pav for breakfast. The dish is made with dried green peas and cooked along with ground masala that are roasted first. By roasting the spice you will able to develop a nice aroma in the curry as well. The patol bhaji is usually served side by side with sukhi bhaji. Did you know:Green peas are good source of iron and potassium. As it is less in fiber, it helps in lowering the cholesterol ...

Kongunadu Style Kalan kuzhambu Recipe - Mushroom Curry

Kongunadu Style Kalan kuzhambu Recipe is famous from the Coimbatore region of Tamil Nadu. Kongunadu is a part of Tamil Nadu Cuisine that is majorly covers the western part of the state. The mushroom kalan is prepared with ground spice and simmered to create a spicy broth. That way the mushroom can develop a lot of flavor and it is eaten along with parotta by the side. Serve the Kongunadu Style Kalan kuzhambu Recipe along with parotta and Moong Sprouts Usal Recipe (Indian Salad Chaat).  If ...

Kathirikai Paruppu Kootu Recipe

Kathirikai Paruppu Kootu Recipe is a delicious combination of lentil and vegetables. The flavors used in this recipe are used in day to day cooking in the South Indian Style Kitchen. Coconut is one of the key ingredients. By adding whole peanuts into the dish, the texture of the dish becomes more appetizing as well. The recipes is purely made from the whole roasted spice that is ground and mixed into the curry. Serve the Kathirikai Paruppu Kootu Recipe along with Moong Dal Rasam/Pesara Pappu ...

Brinjal Mor Kuzhambu Recipe

Brinjal Mor Kuzhambu Recipe, a variation to the regular Mor Kuzhambu. This one uses brinjals, in the curd based curry, with a tadka of mustard seeds, curry leaves and asafoetida that lend a lovely flavour to the dish.  You can replace the brinjals with any other veggies or your choice.  Serve the Brinjal Mor Kuzhambu Recipe along with steamed rice, Beetroot Poriyal Recipe or a Chow Chow Thoran (Poriyal) Recipe to make it a complete meal.  If you are looking for more Mor Kuzhambu ...

Poondu Milagu Kuzhambu Recipe - Tamilnadu Style Garlic and Black Pepper Curry

Poondu Milagu Kuzhambu is a traditional tamarind based curry prepared using garlic cloves and black pepper corns from the state of Tamil Nadu. Since the Recipe contains garlic and pepper corns, it helps soothe a cold or cough. It is spicy and tangy, at the same time garlic adds a lot of flavour to the curry. It makes for a perfect accompaniment with hot steamed rice and a generous drizzle of sesame oil. Serve Poondu Milagu Kuzhambu Recipe (Tamilnadu Style Tangy Garlic and Black Pepper Curry) along ...

Goan Bimbla Uddamethi Recipe

Bimbla Uddamethi or Bilimbi curry is a vegetarian Goan Curry prepared by cooking sour Bimba fruits in Coconut gravy. Bimbla fruit is found in most backyards of coastal Karnataka and are mostly used in making pickles as the sour taste of the fruit makes it really delicious. In this preparation, the fruit is cooked in a coconut gravy with a few spices and there is a burst of taste in your mouth with the sour from the fruit and the sweet from the coconut gravy.  Serve Bimbla Uddamethi with Steamed ...

Baby Potato Theeyal Recipe - Kerala Style Potatoes In Shallots And Roasted Coconut

Baby Potato Theeyal Recipe (Kerala Style Potatoes In Shallots And Roasted Coconut Recipe) is a recipe that has got inspired by the authentic Chettinad style "theeyal" curry. The recipe is made with baby potatoes which are pressure cooked and simmered in with the Chettinad flavored, spicy and rich curry. Chettinad is a type of cuisine originated from Tamil Nadu, It is one of the oldest cuisines from that state which influences the majority of people living in that part of Tamil Nadu. The cuisine ...

Lauki Ka Salan Recipe - Bottle Gourd Salan Recipe

Lauki Ka Salan Recipe is a slight twist to the popular Andhra Mirchi Ka Salan Recipe with the addition of bottle gourd. The dish contains green chili, peanuts, sesame seeds, desiccated coconut, ginger and garlic and thick tamarind juice along with other spices.  Serve Lauki Ka Salan Along with Hyderabadi Vegetable Biryani and Dangar Pachadi With Grated Carrots for a weekend lunch. You can also serve it with Tawa Paratha Recipe - Plain Paratha or Whole ...

Puli Manga Kuzhambu Recipe - South Indian Spicy Mango Curry

Puli Manga kuzhambu recipe is a delicious tangy spicy dish made from raw mangoes that is simmered in a tamarind extract curry. The addition of fenugreek seeds, jaggery and hing, makes this kuzhambu recipe stand out in taste. The flavors from the fenugreek seeds and coriander seeds that are roasted and powdered brings out the authentic taste of this delicious curry. Serve Puli Manga Kuzhambu Recipe / Raw Mango Curry along with Steamed rice, Kerala Parotta, Jackfruit Poriyal for a weekend lunch. If ...

Pazhutha Manga Pachadi Recipe - Kerala Style Ripe Mango Curry

Pazhutha Manga Pachadi is a ripe mango curry that is quick and easy to make and is a great weeknight meal. It is sweet and spicy at the same time, with the pungent flavour of mustard. A milder version of this curry with curd is served during Vishu Sadya, but this version has more intense flavours. This recipe uses the Chausa variety of mango but you can use whichever variety you like the most, as long as it doesn’t have too much fibrous hair like Langda does. Serve Pazhutha Manga Pachadi along ...

     
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