South Indian Recipes

Ingredients Main Ingredients Potatoes – 3 medium (peeled & cubed) Onions – 2 medium (thinly sliced) Tomatoes – 2 medium (chopped) Green chilies – 2 (slit) Ginger-garlic paste – 1 tsp Oil – 2 tbsp (preferably sunflower or vegetable) Water – 2 cups Salt – to taste Fresh coriander leaves – 2 tbsp (chopped, for garnish) Spices Turmeric powder – ¼ tsp Red chili powder – 1 tsp Coriander powder – 2 tsp Cumin powder – ½ tsp Garam masala – ½ tsp Mustard seeds – ½ tsp Curry leaves – 6–8 Method 1. Prepare the Base Heat oil in a deep pan or kadhai. Add mustard seeds and allow them to splutter. Add curry leaves and green chilies — sauté for 10 seconds. Add sliced onions and sauté until they become soft and golden. 2. Add Spices Mix in ginger-garlic paste and sauté until the raw smell vanishes. Add turmeric powder, chili powder, coriander powder, and cumin powder. Sauté for 30 seconds on slow flame so the spices release their fragrance. 3. Prepare Tomatoes Mix in chopped tomatoes and a pinch of ...

  Ingredients For Cooking the Kadala (Black Chickpeas) Black chickpeas (Kadala) – 1 cup (overnight soaked) Water – 3 cups (for pressure cooker) Salt – 1 tsp For Coconut Masala Paste Fresh grated coconut – 1 cup Shallots – 5–6 (or 1 small onion) Garlic cloves – 3 Ginger – 1-inch piece Coriander powder – 2 tsp Chili powder – 1 tsp Turmeric powder – ¼ tsp Fennel seeds – ½ tsp Curry leaves – 6–8 Coconut oil – 1 tbsp For Tempering Coconut oil – 1 tbsp Mustard seeds – ½ tsp Dry red chilies – 2 Curry leaves – 6–8 Shallots – 3–4, sliced Method 1. Cook the Chickpeas Rinse and soak black chickpeas in water for 8 hours. Drain and pressure cook with 3 cups water and salt for 5–6 whistles (or until soft). Set aside; don't throw away the cooking water — it is flavorful. 2. Prepare Coconut Masala Heat 1 tbsp coconut oil in a pan. Add grated coconut and sauté light golden. Add shallots, garlic, ginger, fennel seeds, and curry leaves. Sauté until fragrant. Add coriander powder, chili powder, and tu...