20 Delicious South Indian Vegetarian Recipes Easy to Make

Oh, the vibrant flavors of South Indian vegetarian cooking! Whether you’re craving something spicy, sweet, or savory, this collection of 20 easy-to-make recipes is your ticket to a culinary adventure right from your North American kitchen. Perfect for busy weeknights or leisurely weekends, these dishes promise to delight your taste buds and bring a taste of South India to your table. Let’s dive in and explore these delicious creations!

Masala Dosa

Dive into the crispy, golden world of Masala Dosa—a South Indian masterpiece that’s all about that perfect crunch and spicy potato filling. No fluff, just flavor.

Ingredients

• Rice flour – 1 cup
• Urad dal flour – 1/4 cup
• Salt – 1/2 tsp
• Water – 1 1/2 cups
• Potatoes – 2, boiled and mashed
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Green chilies – 2, finely chopped
• Oil – 2 tbsp

Instructions

1. Mix rice flour, urad dal flour, and salt in a bowl. Gradually add water to form a smooth batter. Tip: Let the batter rest for 30 minutes for extra crispiness.
2. Heat a non-stick pan over medium heat. Pour 1/4 cup of batter, spreading it thinly in circular motions. Cook for 2 minutes until edges lift.
3. Flip the dosa, cook for another minute. Remove and set aside. Tip: Keep the heat consistent for even browning.
4. In another pan, heat oil. Add mustard seeds, let them pop. Add green chilies, turmeric, and mashed potatoes. Stir well for 2 minutes. Tip: Add a splash of water if the mixture is too dry.
5. Place a spoonful of potato mixture on one half of the dosa. Fold over and serve hot.

Here’s the deal: that first bite? Crunchy outside, soft inside, with a kick from the chilies. Serve with coconut chutney or sambar for the full experience.

Idli Sambar

Elevate your breakfast game with this South Indian classic that’s all about fluffy idlis dunked in spicy, tangy sambar. It’s comfort in a bowl, ready in minutes.

Ingredients

• Idli batter – 2 cups
• Toor dal – 1 cup
• Sambar powder – 2 tbsp
• Tamarind paste – 1 tbsp
• Mustard seeds – 1 tsp
• Curry leaves – 10
• Vegetables (carrots, beans, pumpkin) – 1 cup, chopped
• Oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Soak toor dal in water for 30 minutes, then pressure cook with 2 cups water for 3 whistles on medium heat.
2. Heat oil in a pan, add mustard seeds and curry leaves. Wait until they crackle.
3. Add chopped vegetables, sauté for 5 minutes until slightly tender.
4. Mix in sambar powder, tamarind paste, and salt. Cook for 2 minutes.
5. Pour in cooked dal with its water, bring to a boil, then simmer for 10 minutes.
6. Meanwhile, grease idli molds, pour batter, and steam for 10 minutes.
7. Serve hot idlis with sambar, garnished with fresh coriander.

You’ll love the soft, pillowy idlis against the hearty, flavorful sambar. Try pairing with coconut chutney for an extra layer of taste.

Pongal

Serve up a bowl of comfort with Pongal, a creamy South Indian rice dish that’s equal parts hearty and soothing. Skip the takeout—this one-pot wonder comes together in under 30 minutes.

Ingredients

• Rice – 1 cup
• Split yellow moong dal – ½ cup
• Water – 4 cups
• Ghee – 2 tbsp
• Cumin seeds – 1 tsp
• Black pepper – ½ tsp
• Salt – 1 tsp

Instructions

1. Rinse 1 cup rice and ½ cup split yellow moong dal together until water runs clear.
2. In a pressure cooker, heat 2 tbsp ghee over medium heat. Tip: Ghee adds richness, but butter works in a pinch.
3. Add 1 tsp cumin seeds and ½ tsp black pepper. Sauté until fragrant, about 30 seconds.
4. Add the rinsed rice and dal to the cooker. Stir to coat with ghee.
5. Pour in 4 cups water and add 1 tsp salt. Stir once.
6. Close the pressure cooker and cook on high heat until 3 whistles, about 15 minutes. Tip: No pressure cooker? Simmer covered in a pot for 25 minutes.
7. Let the pressure release naturally. Open and stir the Pongal well. Tip: For extra creaminess, mash slightly with the back of a spoon.

Melt-in-your-mouth creamy with a peppery kick, Pongal is perfect topped with a dollop of ghee or alongside tangy coconut chutney. Try it for breakfast or a light dinner—it’s versatile like that.

Upma

Zesty and vibrant, Upma is your go-to breakfast that’s both hearty and lightning-fast to whip up. This semolina-based dish packs a punch with minimal ingredients, making it a weekday hero.

Ingredients

• Semolina – 1 cup
• Water – 2 cups
• Mustard seeds – 1 tsp
• Curry leaves – 5
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 tsp mustard seeds and 5 curry leaves, sauté until seeds pop.
3. Pour in 1 cup semolina, stir constantly for 2 minutes to toast lightly.
4. Slowly add 2 cups water and ½ tsp salt, stirring to prevent lumps.
5. Reduce heat to low, cover, and cook for 5 minutes until water is absorbed.
6. Fluff with a fork, then let sit covered for 2 minutes off heat.

Outcome: Upma turns out fluffy yet moist, with a subtle nuttiness from toasted semolina. Serve it with a dollop of yogurt or a sprinkle of fresh cilantro for an extra kick.

Medu Vada

Transform your breakfast game with Medu Vada—crispy, fluffy, and utterly addictive. These savory Indian donuts are a must-try.

Ingredients

• Urad dal – 1 cup
• Water – ½ cup
• Salt – ½ tsp
• Oil – for deep frying

Instructions

1. Soak urad dal in water for 4 hours, then drain completely.
2. Blend the dal into a smooth batter, adding water gradually to achieve a thick consistency.
3. Mix in salt and whisk the batter vigorously for 3 minutes to incorporate air, making it fluffy.
4. Heat oil in a deep fryer to 350°F—test with a small batter drop; it should sizzle immediately.
5. Wet your hands, take a golf ball-sized batter, flatten slightly, and poke a hole in the center.
6. Gently slide the vada into the hot oil, frying in batches to avoid overcrowding.
7. Fry for 3-4 minutes per side until golden brown and crispy, flipping once.
8. Drain on paper towels to remove excess oil.

Zesty and crunchy on the outside, soft and airy inside—serve these vadas with coconut chutney or sambar for a flavor explosion. Perfect for dipping or dunking!

Rava Idli

Craving something light yet satisfying? Rava Idli is your go-to—steamy, fluffy, and ready in minutes. No fermentation, no fuss, just instant comfort.

Ingredients

• Semolina (Rava) – 1 cup
• Yogurt – 1 cup
• Water – 1 cup
• Baking soda – ½ tsp
• Salt – ½ tsp
• Mustard seeds – 1 tsp
• Curry leaves – 5
• Oil – 2 tbsp

Instructions

1. Heat 1 tbsp oil in a pan over medium heat. Add mustard seeds and curry leaves, sauté until seeds pop—about 30 seconds.
2. Mix semolina, yogurt, water, salt, and the tempered spices in a bowl. Let it rest for 10 minutes to soften.
3. Grease idli molds with remaining oil. Stir baking soda into the batter just before pouring to keep it light.
4. Pour batter into molds, filling each ¾ full. Steam in a preheated steamer at 212°F for 10 minutes.
5. Insert a toothpick; if it comes out clean, they’re done. Let cool for 2 minutes before unmolding.

You’ll love the spongy texture and tangy kick. Serve with coconut chutney or dunk in sambar for a hearty twist.

Tomato Rice

Hungry for a dish that’s as easy as it is tasty? Tomato Rice is your weeknight hero—bold flavors, zero fuss, and ready in a flash.

Ingredients

• Rice – 1 cup
• Tomatoes – 2, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Heat olive oil in a pan over medium heat (350°F).
2. Add chopped onion and minced garlic. Sauté until golden, about 3 minutes.
3. Tip: Stir constantly to prevent burning and ensure even cooking.
4. Add diced tomatoes. Cook until they soften, about 5 minutes.
5. Tip: A pinch of salt here helps break down the tomatoes faster.
6. Stir in rice, ensuring it’s well-coated with the tomato mixture.
7. Pour in water and add salt. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes.
9. Tip: Resist the urge to peek; keeping the lid on traps steam for perfectly cooked rice.
10. Remove from heat. Let it sit, covered, for 5 minutes.
11. Fluff with a fork before serving.

Yum! This Tomato Rice is fluffy, tangy, and packed with comfort. Serve it with a fried egg on top or alongside grilled chicken for a heartier meal.

Lemon Rice

Punch up your meal prep with this zesty Lemon Rice—bright, bold, and ready in minutes.

Ingredients

• Rice – 1 cup
• Lemon juice – 3 tbsp
• Butter – 2 tbsp
• Salt – ½ tsp
• Turmeric – ¼ tsp

Instructions

1. Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch.
2. In a pot, bring 2 cups of water to a boil, then add the rinsed rice. Tip: Use a tight-fitting lid to trap steam for fluffy rice.
3. Reduce heat to low, cover, and simmer for 18 minutes. Do not peek to keep the steam inside.
4. Turn off the heat and let the rice sit, covered, for 5 minutes to finish cooking with residual steam.
5. Fluff the rice with a fork, then stir in 3 tbsp lemon juice, 2 tbsp butter, ½ tsp salt, and ¼ tsp turmeric. Tip: Add the lemon juice while the rice is hot to absorb maximum flavor.
6. Mix gently until the rice is evenly yellow and fragrant. Tip: For extra zest, grate a bit of lemon zest into the rice before serving.

Kick back and enjoy the vibrant, tangy flavors of this Lemon Rice. Serve it alongside grilled chicken or fold it into a wrap for a quick, flavorful lunch.

Tamarind Rice

Viral flavors alert! This Tamarind Rice packs a tangy punch with minimal fuss—perfect for meal prep or a quick dinner win.

Ingredients

• Rice – 1 cup
• Tamarind paste – 2 tbsp
• Mustard seeds – 1 tsp
• Turmeric powder – ½ tsp
• Oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Rinse 1 cup of rice under cold water until the water runs clear.
2. Cook the rice with 2 cups of water in a rice cooker or pot until fully done, about 15 minutes.
3. Heat 2 tbsp of oil in a pan over medium heat. Tip: Use a non-stick pan for easy cleanup.
4. Add 1 tsp mustard seeds to the hot oil and wait until they pop, about 30 seconds.
5. Stir in ½ tsp turmeric powder and 2 tbsp tamarind paste quickly to avoid burning.
6. Mix the cooked rice into the pan, ensuring each grain is coated with the tamarind mixture. Tip: Fold gently to keep the rice grains intact.
7. Add 1 tsp salt, mix well, and cook for another 2 minutes to blend flavors. Tip: Taste and adjust salt if needed, but be precise to avoid over-salting.

Gorgeously sticky with a bold sour kick, this Tamarind Rice shines when paired with crispy papadums or a cool cucumber salad for contrast.

Coconut Rice

Ditch the boring sides—this Coconut Rice is your ticket to flavor town. Creamy, dreamy, and ready in minutes, it’s the ultimate pantry hero.

Ingredients

• White rice – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Water – 1 cup
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, 1 can of coconut milk, 1 cup of water, and ½ tsp of salt. Tip: Shake the coconut milk can well before opening for a creamy consistency.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover with a tight-fitting lid.
4. Simmer for 18 minutes without lifting the lid. Tip: Resist the urge to peek; steam is key to perfect rice.
5. After 18 minutes, turn off the heat and let the rice sit, covered, for 5 minutes to steam further. Tip: This rest time ensures fluffy, separate grains.
6. Fluff the rice with a fork before serving.

Silky with a subtle sweetness, this Coconut Rice pairs brilliantly with spicy curries or grilled meats. Try topping with toasted coconut flakes for an extra crunch.

Bisi Bele Bath

Every bite of this Bisi Bele Bath is a flavor explosion—spicy, tangy, and utterly comforting. Think of it as your new go-to one-pot wonder.

Ingredients

• Rice – 1 cup
• Toor dal – ½ cup
• Bisi Bele Bath powder – 2 tbsp
• Ghee – 2 tbsp
• Water – 4 cups

Instructions

1. Rinse 1 cup rice and ½ cup toor dal together until the water runs clear.
2. In a pressure cooker, add the rinsed rice and dal, 4 cups water, and 2 tbsp Bisi Bele Bath powder. Stir well.
3. Close the pressure cooker lid and cook on medium heat for 3 whistles. Tip: Let the pressure release naturally for the best texture.
4. Once the pressure is released, open the lid and check the consistency. If too thick, add a little hot water.
5. Heat 2 tbsp ghee in a small pan and pour it over the cooked mixture. Stir gently to combine. Tip: The ghee enhances the flavors, don’t skip it.
6. Serve hot. Tip: Pair with a crispy papad for an extra crunch.

Now, savor the creamy yet grainy texture, with each spoonful packed with aromatic spices. Try topping it with fried cashews for a luxurious twist.

Vegetable Biryani

Just when you thought biryani couldn’t get any better, here comes Vegetable Biryani—packed with flavors, colors, and all the good vibes.

Ingredients

• Basmati rice – 2 cups
• Mixed vegetables (carrots, peas, beans) – 3 cups
• Onion – 1, sliced
• Tomato – 1, chopped
• Ginger-garlic paste – 1 tbsp
• Biryani masala – 2 tbsp
• Yogurt – ½ cup
• Oil – 2 tbsp
• Water – 4 cups
• Salt – 1 tsp

Instructions

1. Rinse 2 cups of basmati rice under cold water until the water runs clear, then soak for 30 minutes. Tip: Soaking rice ensures fluffy grains.
2. Heat 2 tbsp oil in a large pot over medium heat. Add 1 sliced onion and sauté until golden.
3. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
4. Add 1 chopped tomato and cook until soft, about 3 minutes.
5. Mix in 3 cups of mixed vegetables, 2 tbsp biryani masala, and 1 tsp salt. Cook for 5 minutes.
6. Blend in ½ cup yogurt, then add the drained rice and 4 cups water. Tip: Layer the rice and veggies evenly for uniform cooking.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Keep the lid on to trap steam and cook the rice perfectly.
8. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Your Vegetable Biryani is a symphony of textures—fluffy rice, crisp veggies, and aromatic spices. Serve it with a side of raita or a sprinkle of fried onions for that extra crunch.

Avial

Let’s dive into Avial, a vibrant South Indian veggie stew that’s as nutritious as it is colorful. Packed with coconut and yogurt, it’s a creamy, tangy delight that’ll jazz up your meal prep.

Ingredients

• Mixed vegetables (carrots, beans, potatoes) – 2 cups
• Coconut – ½ cup, grated
• Green chilies – 2
• Cumin seeds – 1 tsp
• Yogurt – ½ cup
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Coconut oil – 1 tbsp
• Curry leaves – 5

Instructions

1. Chop all vegetables into 1-inch pieces.
2. Steam the vegetables for 10 minutes until just tender.
3. Blend coconut, green chilies, and cumin seeds into a smooth paste with ¼ cup water.
4. Heat coconut oil in a pan, add curry leaves, and sauté for 30 seconds.
5. Add the steamed vegetables, turmeric, and salt. Stir well.
6. Mix in the coconut paste and cook on low heat for 5 minutes.
7. Turn off the heat, stir in yogurt, and mix gently to avoid curdling.
8. Tip: For extra creaminess, use thick Greek yogurt.
9. Tip: Add a pinch of sugar to balance the tanginess if needed.
10. Tip: Serve warm to keep the flavors vibrant.

Creamy with a slight crunch from the veggies, Avial is a texture lover’s dream. Pair it with steamed rice or enjoy as a hearty side to spice up your dinner table.

Kootu

Zesty and vibrant, this Kootu is your next kitchen adventure. **Whip up** this comforting lentil and veggie stew in minutes—**bold flavors**, zero fuss.

Ingredients

• Toor dal – 1 cup
• Water – 3 cups
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Coconut – ½ cup, grated
• Cumin seeds – 1 tsp
• Green chili – 2, slit
• Vegetables (pumpkin or squash) – 2 cups, diced

Instructions

1. **Rinse** the toor dal under cold water until the water runs clear.
2. In a pressure cooker, **combine** the rinsed dal, water, turmeric powder, and salt. **Cook** on high for 3 whistles, then simmer for 10 minutes. **Tip**: Let the pressure release naturally for perfectly cooked dal.
3. **Grind** the grated coconut and cumin seeds into a smooth paste using a blender. **Add** a little water if needed.
4. In a pan, **heat** 1 tbsp oil. **Add** the slit green chilies and sauté for 30 seconds.
5. **Add** the diced vegetables to the pan. **Sauté** for 2 minutes, then **cover** and cook on medium heat for 5 minutes. **Tip**: Stir occasionally to prevent sticking.
6. **Pour** the cooked dal into the pan with the vegetables. **Mix** well.
7. **Add** the coconut-cumin paste to the pan. **Stir** to combine and cook on low heat for 5 minutes. **Tip**: Adjust the consistency with water if too thick.
8. **Serve** hot with rice or roti. **Bursting** with creamy textures and a hint of spice, this Kootu pairs perfectly with a crispy papad on the side.

Mor Kuzhambu

Unlock the secret to a creamy, tangy South Indian delight that’s about to become your next obsession. Mor Kuzhambu is a yogurt-based curry that’s **bold** in flavor and **simple** to whip up.

Ingredients

• Yogurt – 2 cups
• Grated coconut – ½ cup
• Cumin seeds – 1 tsp
• Green chilies – 2
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Water – 1 cup
• Mustard seeds – 1 tsp
• Curry leaves – 10
• Oil – 2 tbsp

Instructions

1. Blend yogurt, grated coconut, cumin seeds, green chilies, turmeric powder, and salt with water until smooth.
2. Heat oil in a pan, add mustard seeds, and let them pop.
3. Add curry leaves and sauté for 10 seconds to release their aroma.
4. Pour the blended mixture into the pan and stir continuously on medium heat for 5 minutes to prevent curdling.
5. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the curry thickens slightly.
6. Remove from heat and let it sit for 5 minutes to allow flavors to meld.

Dive into a bowl of Mor Kuzhambu where the creaminess of yogurt meets the crunch of tempered spices. Serve it over steamed rice or with crispy dosas for a textural contrast that’s downright addictive.

Paruppu Usili

Elevate your meal prep with this protein-packed Paruppu Usili—a crispy, crumbly South Indian delight that’s vegan and gluten-free.

Ingredients

• Toor dal – 1 cup
• Chana dal – ½ cup
• Green chilies – 2
• Turmeric powder – ½ tsp
• Mustard seeds – 1 tsp
• Curry leaves – 10
• Oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Soak toor dal and chana dal together in water for 2 hours.
2. Drain the water, add green chilies, and grind to a coarse paste without adding water.
3. Steam the ground dal mixture in a steamer for 15 minutes until firm.
4. Let it cool, then crumble into small pieces. Tip: Use your fingers for a rustic texture.
5. Heat oil in a pan, add mustard seeds, and wait until they pop.
6. Add curry leaves and sauté for 30 seconds to release their aroma.
7. Add the crumbled dal mixture, turmeric powder, and salt. Tip: Keep the flame medium to avoid burning.
8. Stir-fry for 10 minutes until the mixture turns golden and crispy. Tip: Press down occasionally for extra crunch.

Zesty and textured, this Paruppu Usili pairs perfectly with steamed rice or as a topping for avocado toast. Its nutty flavor and satisfying crunch make it a versatile side or snack.

Beetroot Curry

Zesty and vibrant, this beetroot curry is a game-changer for your weeknight dinners. Packed with flavor and ready in minutes, it’s the ultimate veggie delight.

Ingredients

• Beetroot – 2 cups, diced
• Coconut oil – 2 tbsp
• Garlic – 3 cloves, minced
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Coconut milk – 1 cup
• Salt – ½ tsp

Instructions

1. Heat coconut oil in a pan over medium heat (350°F).
2. Add cumin seeds, wait until they sizzle (about 30 seconds).
3. Stir in minced garlic, sauté until golden (1 minute).
4. Add diced beetroot, mix well to coat with oil and spices.
5. Sprinkle turmeric powder and salt, stir to combine.
6. Pour in coconut milk, bring to a gentle simmer.
7. Cover and cook for 20 minutes, stirring occasionally, until beetroot is tender.
8. Tip: For a creamier texture, mash some beetroot pieces against the pan.
9. Tip: Adjust the consistency by adding water if too thick.
10. Tip: Garnish with fresh cilantro for a burst of color and flavor.

Creamy and rich, this beetroot curry pairs perfectly with fluffy rice or warm naan. The earthy sweetness of beets shines through, balanced by the warmth of spices. Try topping with a dollop of yogurt for a cool contrast.

Carrot Beans Poriyal

Alright, let’s dive straight into this vibrant South Indian side that’s about to jazz up your meal prep. Carrot Beans Poriyal—simple, crunchy, and packed with flavors that pop.

Ingredients

• Carrots – 2 cups, grated
• Green beans – 2 cups, chopped
• Coconut oil – 2 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Dry red chili – 2
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Fresh coconut – ¼ cup, grated

Instructions

1. Heat coconut oil in a pan over medium heat (350°F).
2. Add mustard seeds, wait for them to pop (about 30 seconds).
3. Toss in urad dal and dry red chili, sauté until golden (1 minute).
4. Stir in grated carrots and chopped green beans, mix well.
5. Sprinkle turmeric powder and salt, combine evenly.
6. Cover and cook on low heat (300°F) for 10 minutes, stirring occasionally.
7. Uncover, add grated fresh coconut, stir for another 2 minutes.
8. Remove from heat, let it sit covered for 5 minutes to enhance flavors.

Ultra-crunchy with a hint of sweetness from the carrots and a nutty finish from the coconut. Serve it alongside steaming rice or as a vibrant topping for your morning toast.

Brinjal Curry

Spice up your dinner routine with this bold Brinjal Curry—quick, flavorful, and packed with personality. Grab your pan, and let’s turn those eggplants into something unforgettable.

Ingredients

• Brinjal (eggplant) – 2 cups, cubed
• Coconut oil – 2 tbsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Salt – ½ tsp
• Water – 1 cup
• Cilantro – 2 tbsp, chopped

Instructions

1. Heat coconut oil in a pan over medium heat (350°F) until shimmering.
2. Add cumin seeds, wait until they crackle—about 30 seconds.
3. Toss in cubed brinjal, stir to coat with oil. Tip: Don’t overcrowd the pan for even cooking.
4. Sprinkle turmeric, red chili powder, and salt over the brinjal. Mix well.
5. Pour in water, cover the pan, and simmer for 15 minutes. Tip: Check halfway to stir and prevent sticking.
6. Uncover, cook for another 5 minutes until the brinjal is tender and the sauce thickens. Tip: The curry should coat the back of a spoon when ready.
7. Garnish with chopped cilantro before serving.

This Brinjal Curry boasts a creamy texture with a kick of heat, perfect over steamed rice or with warm naan. Try topping it with a dollop of yogurt to balance the spices.

Potato Masala

Forget boring sides—this Potato Masala slaps. Fluffy potatoes meet bold spices in under 30 minutes.

Ingredients

• Potatoes – 2 cups, diced
• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Turmeric powder – ½ tsp
• Red chili powder – ½ tsp
• Salt – 1 tsp

Instructions

1. Heat oil in a pan over medium heat (350°F).
2. Add mustard seeds. Wait until they pop (about 30 seconds).
3. Add diced potatoes. Stir to coat with oil.
4. Sprinkle turmeric, red chili powder, and salt. Mix well.
5. Cover and cook for 15 minutes, stirring occasionally.
6. Uncover. Cook for another 5 minutes until potatoes are golden.

Who knew simple could taste this good? The masala’s crispy edges and soft center pair perfectly with flatbread or as a taco filler. Try it with a dollop of yogurt for a cool contrast.

Conclusion

Delightful as it is diverse, this roundup of 20 South Indian vegetarian recipes offers a treasure trove of flavors waiting to be explored in your kitchen. Whether you’re a seasoned chef or a curious newbie, there’s something here to spark joy and satisfy cravings. We’d love to hear which dishes become your favorites—drop us a comment and don’t forget to share the love on Pinterest!