It's time to try these traditional Vegetarian South Indian recipes by Madras Curry Channel!

Planning for a scrumptious meal at home? Well, we have got your menu sorted! These recipes, straight from the south, are meant to be in your mouth. Cook these delicious vegetarian south Indian recipes by Madras Curry Channel this week and have a food party south style!

There's a lot more to South Indian cuisine than fluffy Idlis, crispy dosas, and spicy sambar. This delicious cuisine has many delicious vegetarian and non-vegetarian dishes which you just can't miss. Here are 4 must-try traditional Vegetarian South Indian recipes by Madras Curry Channel that will make you fall in love with the South Indian food even more!

1. Chettinad Thavalai Vadai

Thavalai Vadai or Thavala vadai is from the famous Chettinad cuisine. Traditionally, thavalai (metal water storage pots) were used to fry these vadais to maintain the right oil temperature and are named the vadai after it!

Ingredients:

Preparation & Cooking Instructions:



Soak ingredients 1 to 5 in water for 4 hours. Wash the soaked ingredients and drain. In a blender, grind all the soaked ingredients along with fennel seeds and salt to make the vadai mix. Grind coarse without water. Do not grind into a smooth paste.  To the vadai mix, add the curry leaves. Temper mustard seeds and asafoetida in oil. Add this to the vadai mix. Let the tempering cool. Mix all the ingredients.  Coat a medium-sized ladle with oil, fill it with the mix, and shape it into vadais. Coat the ladle before shaping every vadai. Deep fry the vadais over medium heat. Flip and fry until they turn golden brown. 

2. Tanjore Kunukku

Kunukku is an easy snack, originally from the Tanjore district in Tamil Nadu, India. Traditionally Kunukku was made and served during the Hindu festival Navratri as a change to the popular sundal. Kunukku is loaded with the goodness of lentils and is a healthy alternative to store-bought or frozen munchies. This bite-sized healthy snack is one of the best accompaniments to evening tea.

Ingredients:

Preparation & Cooking Instructions:

Wash ingredients 1 to 5. Add the red chilies and soak for 3 hours. After 3 hours, drain the water from the soaked ingredients. Grind them along with the green chilies, asafoetida, and salt. Grind the ingredients as a coarse mix without adding water. Add ingredients 10 to 13 to the mix and combine well with hand. Drop bite-sized portions into hot oil and deep fry until crisp and golden.

3. Ambur Vegetable Biryani with soya chunks

Ambur Biryani is a specialty of Nawabs of Arcot, who first cooked and made this scrumptious Biryani popular in southern parts of India. The name comes from the place Ambur in Tamil Nadu, which was earlier ruled by the Nawabs. Mutton Biryani is the most famous version. But this recipe is a veg version made for vegetarians to enjoy the iconic Ambur Biryani.

Ingredients :

Preparation & Cooking Instructions:

Soak the dry red chilies in hot water for 30 minutes. Once soaked, grind them into a fine paste using little of the soaked water. Retain any leftover soaked water to use later.  Soak the soya chunks in abundant hot water for 20 minutes. After soaking, drain the water and gently squeeze the soya chunks to remove any excess water. If the soya chunks are of bigger size, roughly tear them into halves. Wash the rice twice and soak in water for 20 minutes. 

In a (5 liter) pressure cooker, add the oil and heat. Pop in the whole spices (cinnamon, cardamom, and cloves) and let them splutter. Add the garlic paste and sauté till it begins to brown. Next, add the ginger paste next and sauté for 1 or 2 minutes. Add the red chili paste and sauté till the oil separates.  Throw in the onions and sauté till they turn soft and translucent. Now add the tomatoes and sauté until they turn soft and mushy. Now add the veggies of choice and sauté for few seconds. Add the soya chunks, curd, and salt. Give a thorough mix.

Pour in 2.5 cups (625 ml) water (Include any leftover soaked chili water with the water here). Once the water begins to boil, add the mint leaves, coriander leaves, and lemon juice. Mix well. Bring to boil. Add the washed and soaked rice (after draining the water) to the pressure cooker.  Once the water begins to boil, check and adjust salt if required.  Close the lid and pressure cook over high heat for 1 whistle. Let pressure settle naturally. Once the pressure is settled, transfer the biryani to a larger bowl and fluff up. This prevents the rice from continuing to cook in the hot cooker and helps in avoiding sticky or lumpy biryani.

4. Nilgiris Green Kurma

Different from the usual vegetarian South Indian recipes, this vibrant colored kurma is from the Nilgiris areas in Tamilnadu, India. Made in almost every household in Nilgiris, it’s a vegetarian delight. The Nilgiris kurma goes well with poori, rotis, and pulaos.

Ingredients:

Preparation & Cooking Instructions:

Heat oil in a heavy-bottomed stewpan.  Pop in the whole spices (Cinnamon, Cardamom, Cloves) and Fennel seeds. Let them splutter. Add the onion and sauté till translucent. Next, add the ginger-garlic paste and sauté few seconds. Throw in the vegetables. Add turmeric powder and salt. To this, add the water and cook covered for 10 minutes. While the veggies boil, prepare the coconut masala paste - grind/blend ingredients 1 to 6 above into a fine paste. You could also prepare the paste before you start cooking.  After 10 minutes, add the ground green paste to the cooked veggies. Let boil and adjust consistency with water. Remember, the Kurma will thicken after removing it from heat. Stir occasionally. Cook until raw coconut smell fades.

Loved these Vegetarian South Indian recipes? Check Madras Curry's YouTube channel for more such authentic South food here.

Also Read: This monsoon calls for some scrumptious ‘Pakora’ recipes! Give it a whirl!

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