South Indian cuisine is known for its delicious flavours, vibrant colours, and complex spices. It is rich, spicy and full of flavours that have enticed hearts the world over. From delicious uttapams to mouth-watering coconut
chutneys, South Indian cuisine is a culinary destination that will tantalize your
It is really difficult to bring authentic flavour to your home-made dishes. But if you are someone like me who is a huge fan of South Indian Cuisine, premixes can greatly help us.
South Indian Premixes lets you instantly prepare delicacies.
If you're interested in trying your hand at making some South Indian dishes at home, we've got you covered.
Below we've included recipes for three classic South Indian dishes with a little twist:
This recipe is a new variation that combines two of the most loved south Indian dishes, Rasam a healthy soup and vada a tempting snack. Here’s a quick recipe for making Rasam vada
- 1 Cup Soaked Urad Dal (Soaked for 4 Hours)
- 2 Green Chillies
- 1 tbsp fresh Coriander
- Re:fresh Himalayan Pink Salt
- 1/4 tsp Crushed Black Pepper
- 1 Cup Boiled Toor dal
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 5-6 Curry Leaves
- 2-3 Dry Red Chillies
- 1/4 tsp Asafoetida(Hing)
- 3 Chopped Tomatoes
- 1/2 Cup Tamarind Water (1 tbsp Tamarind + 1/2 Cup Water)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilly Powder
- 1 tsp Coriander Cumin Powder
- 2 tbsp Re:fresh Rasam Powder
- Water as Required
- Salt to Taste
- Fresh Coriander
- Grind soaked urad dal till it becomes a fines paste.
- In a bowl, take grounded Urad Dal. Add Himalayan pink salt, grated fresh coriander and black pepper powder to it and blend nicely.
- In another vessel, add tamarind water to the tomato puree.
- Heat the pan. Add oil, mustard seeds, urad dal, fresh curry leaves and dried red chilli. Mix it to bring flavours. Add asafoetida (Hing) for making it aromatic.
- To this spice blend, add tomato puree and Re:fresh Ginger Paste. Also mix red chilli powder, cumin-coriander powder and turmeric powder into the mixture.
- After blending the ingredients, it's now time to add the star of the dish, Re:fresh Rasam powder. Stir the mixture nicely.
- Mix soaked urad dal to the blend and add water. Stir it and let the rasam boil.
- At last top the rasam with Himalayan pink salt and fresh coriander leaves.
- Tasty Rasam is ready.
- In a kadai heat oil.
- Take vada batter in hand, and slowly pour it into hot oil in such a way that it forms a round shape.
- Fry the vada till they become slightly brown and take it out on a plate.
For the final dish:
- In a serving bowl, take all vadas and pour rasam on it.
- Garnish with fresh coriander leaves and serve the delicacy.
Tadke Wale Veg Uttapam:
You must have relished Uttapam or south Indian pancake. We have tried to give it a slight tadkewala touch to make it more appetizing. Adding
Re:fresh Curry Leaves Podi takes it to another level. Make Uttapam this way and trust me every time you will
make this way only.
- Dosa Batter
- 1 Onion
- 1 Tomato
- 1/2 Capsicum
- 2 Green Chillies
- 1/2 tsp Red Chilly Powder
- 1/2 tsp Coriander Cumin Powder
- Salt to Taste
- 1 tbsp Fresh Coriander
- 1 tsp Ghee
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1/2 tsp Sesame Seeds
- 4-5 Curry Leaves
- 1/4 tsp Re:fresh Curry Leaves Podi Powder
If you want to make chutney just mix Re:fresh curry leaves podi Powder with Oil or Ghee pr you can just sprinkle it over idli, dosa or Uttapam.
- In a bowl take chopped onions, capsicum, fresh coriander leaves and grated tomato.
- Add spices like red chilli powder cumin-coriander powder and Himalayan pink salt to the veggies. Mix nicely.
- In a frying pan heat oil/butter. Add mustard seeds, curry leaves and cumin seeds to it.
- Add veggies to the pen and spread them Nicely.
- Pour the uttapam batter on the veggies and immediately arrange it evenly to form a fine layer.
- Cook it on one side and after a few mins toss it.
- Garish uttapam with Re:fresh curry leaves podi powder.
- Serve it with ketchup.
Tomato coconut chutney:
Any South Indian Dish is incomplete without its beloved condiment, Coconut Chutney. With premix, you can make any variation of this mild chutney. You can prepare plain coconut chutney, tomato coconut chutney, pudina coconut chutney,
and several others.
- Refresh Instant Coconut Chutney Powder.
- 50ml water.
- Pick any variety of coconut chutney of your choice.
- Take 4tsp of Refresh Instant Coconut Chutney Powder.
- Add 50ml water and mix it well.
- Tasty Tomato Coconut Chutney is ready to serve, enjoy it with Idli, Dosa, Appam, Medu Vada, Uttapam, Chapati & Roti varieties.
Summing it up:
South Indian dishes have a unique flavour and aroma that make them stand out from the rest of India's culinary offerings. With their fresh ingredients, rich spices, and vibrant colours, they provide an indulgent dining experience
like no other. For those who want to try something new at home or impress their guests with a delicious meal, South Indian cuisine is the way to
go! Cooking South Indian food doesn't need to be intimidating; with these simple recipes and tips in mind, everyone can master all the wonderful flavours of this amazing region.