SOUTH INDIAN VEGETARIAN RECIPES - A COMPLETE BEGINNER'S GUIDE

VEG DELIGHTS FROM THE SOUTHSouth Indian vegetarian cuisine is rich in flavor, nutrition, and variety. From tangy tamarind-based curries to protein-packed lentil dishes, this cuisine showcases the perfect balance of spices, textures, and wholesome ingredients. Whether you're cooking up crispy dosas, hearty sambar, or simple stir-fried poriyals, these recipes bring the taste of the South to your table.

SIMPLE SAMBAR RECIPEPrep Time: 15 Hours
Cook Time: 30 mins
Servings: 04

INGREDIENTS:

For the Dal:
1 cup Toor Dal (split pigeon peas)
2½ cups Water
¼ tsp Turmeric Powder
Salt to taste

For the Tamarind Base:
1 tbsp Tamarind Paste (or a small lemon-sized ball of soaked tamarind)
1½ cups Water
Vegetables (use any or a mix):
1 Carrot, chopped
½ Drumstick (moringa), cut into pieces
½ Tomato, chopped
½ Onion, chopped
½ cup Pumpkin, chopped

Sambar Powder:
2 tsp Sambar Powder (store-bought or homemade)

TEMPERING (Tadka):
2 tsp Oil or Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 dried Red Chilies
A pinch of Hing (asafoetida)
A few Curry Leaves

SOUTH INDIAN VEGINSTRUCTIONS:
1. COOK THE DAL:
Rinse the toor dal well. Pressure cook with turmeric and water until soft (3–4 whistles). Mash it and set aside.

2. COOK THE VEGETABLES:
In a pot, add chopped vegetables, tamarind water, salt, and sambar powder. Cook until the veggies are soft (10–12 minutes).

3. COMBINE DAL & VEGGIES:
Add the mashed dal to the tamarind-veggie mix. Stir well and let it simmer for another 5–10 minutes. Adjust salt and water as needed.

4. TEMPER THE SAMBAR:
In a small pan, heat oil. Add mustard seeds, cumin, red chilies, hing, and curry leaves. Let them splutter. Pour this tempering over the hot sambar.

5. GARNISH & SERVE:
Top with fresh coriander. Serve hot with steamed rice, idli, dosa, or pongal.

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IN CONCLUSION

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