One of the simplest South Indian side dishes to make is a thoran, which is a vegetable-based side dish made with a few spices and fresh grated coconut.
There are several varieties of cutlets including vegetable and fish, but the one I ate most often as a kid was the beef cutlet. This crispy, flavorful, savory appetizer is something I would either dunk into a pool of Maggi’s Spicy Ketchup or eat with sarlas, a simple onion salad.
Rasam is a simple soup with very complex flavors. It’s tangy, spicy, with a touch of sweetness. It’s the perfect soup to make when you have a sore throat or just crave a warm and comforting meal.
Rasam is one of the many simple, yet complexly-flavored dishes in South India. This spice blend can be made and stored for months.
Parippu payasam is another version full of delicious flavor. It’s made using green gram (moong dal) and sabudana (tapioca pearls) with ghee-roasted coconut, raisins, and cashews then stewed in jaggery and coconut milk.
For those nights when you want some authentic tasting South Indian food, but you don’t feel like adding in a ton of ingredients, this Kerala Chicken Fry (Ularthiyathu) is perfect.
It’s here. The chicken curry recipe that gives off nostalgia-inducing aromas. And, if you’ve never had a Kerala-style chicken curry, well, you’re in for a treat because this is the original Foodie Cutie’s recipe, or as I call her, mom (amma).
The way the spicy coconut milk soaks in to the eggs in this curry dish is so, SO good. I usually eat this with appam, but it’s good with rice. Or, spoon this over a bowl of quinoa for a salad with a kick.