South Indian Recipes

Coconut is the main ingredient of south Indian recipes. Here is a good collection of some mouth watering south Indian food and dishes

RAVA DOSAI RECIPE

RAVA DOSAI

Ingredients:

2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry

How to make rava dosai:

• Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
• Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
• Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
• Mix the chopped greens, coconut and cashew into the batter. Stir well.
• Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
• Pour a tablespoon oil around and on the dosa.
• Cook till it is crisp and golden in color. Remove and serve hot.

MIXED VEGETABLES IN COCONUT MILK RECIPE

Ingredients:

2 medium potatoes
12-15 broad beans (kali seim ki phalli)
1/2 cup green peas (matar) (shelled)
1/4 flower cauliflower (phool gobi)
2 medium carrot (gajar)
100 gms red pumpkin (kadhu)
1 1/2 cups coconut (narial) (scraped)
2 tblsp tamarind (imli) pulp
3 tblsp groundnut (moong fali) oil (tel)
4 red chillies whole
1 tsp cumin seeds
1 tblsp coriander seeds
8-10 cloves garlic (lasan)
1 tsp turmeric (haldi) powder
salt (namak) to taste
1 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
8-10 curry leaves (kari patta)

How to make mixed vegetables in coconut milk:

• Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.
• Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.
• Heat a little oil and sauté 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.
• Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.
• Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
• Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice.

MALABAR CHEMMEEN KARI RECIPE

Ingredients:

1 kg. (small) prawns
6 pieces kodumpuli
4 curd (dahi) chillies
2 green chillies
2 raw mangoes
2 sprigs curry leaves (kari patta)
4 red chillies whole
1 tblsp red chilli (lal mirch) powder
1 tsp turmeric (haldi) powder
1 tblsp coriander powder (dhania powder)
1 tsp fenugreek seeds (methi seeds)
6 tblsp oil (tel)
1 tblsp coconut (narial) oil (tel)
salt to taste
1/2 cup sambar onions ( pyaj)
2 drumsticks
2 cups coconut (narial) (scraped)

How to make malabar chemmeen kari:

• Clean, de-vein and wash the prawns. Pat them dry and marinate in turmeric powder and little salt.
• Peel and chop the onion, wash and slit the green chillies and the curd chillies.
• Cut the drumstick into 3″ pieces. Peel the mangoes and cut into wedges.
• Lightly pound the methi seeds and keep. Soak and grind coconuts with ½ cup warm water and extract thick milk and keep. Keep the coconut residue also.
• Heat 4 tablespoons of oil in a vessel, add the onion and fry till transparent. Add the masala powders and stir.
• Put in the green and curd chillies, curry leaves and the kodumpuli. Add the coconut residue and 4 cups of water. Boil till it reduces by half and thickens.
• Strain the curry through a mesh pressing well to extract all the flavors. Keep aside.
• Heat the remaining oil and coconut oil, add the methi seeds and the whole red chillies and stir well.
• Add the marinated prawns, drumsticks and mangoes. Cook till the prawns are 3/4th done.
• Pour in the curry and simmer till it combines well, add salt to taste.
• Remove from heat and add the coconut milk and reheat to simmering point.