18 Delicious South Indian Vegetarian Recipes Easy to Make

Dive into the vibrant flavors of South India with our roundup of 18 Delicious Vegetarian Recipes that are as easy to make as they are to love! Whether you’re craving the comfort of creamy coconut curries or the zing of tangy tamarind rice, these dishes bring a taste of tropical warmth to your North American kitchen. Perfect for weeknight dinners or festive feasts, let’s get cooking!

Masala Dosa

Bring the vibrant flavors of South India to your kitchen with this crispy, golden Masala Dosa, a beloved street food that’s surprisingly easy to make at home.

Ingredients

• 1 cup rice flour
• 1/2 cup urad dal flour
• 1/4 tsp fenugreek seeds
• 1/2 tsp salt
• 2 cups water
• 1 tbsp vegetable oil
• 2 medium potatoes, boiled and mashed
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 green chili, finely chopped
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1/4 cup chopped cilantro

Instructions

1. In a large bowl, mix rice flour, urad dal flour, fenugreek seeds, and 1/2 tsp salt. Gradually add water, stirring until you have a smooth batter. Cover and let ferment overnight.
2. Heat 1 tbsp vegetable oil in a pan over medium heat. Add mustard seeds and wait until they pop. Stir in turmeric powder, green chili, and 1/2 tsp salt, then add mashed potatoes. Cook for 5 minutes, mixing well. Remove from heat and stir in cilantro.
3. Heat a non-stick skillet over medium heat. Pour a ladle of batter, spreading it thinly into a circle. Drizzle 1/2 tsp oil around the edges. Cook for 2 minutes until the edges lift, then flip and cook for another minute.
4. Place a spoonful of potato mixture on one half of the dosa, fold over, and serve hot.

The secret to its irresistible crunch? The overnight fermentation gives the dosa its signature light texture and tangy flavor.

Tip: For an extra crispy dosa, spread the batter as thin as possible and cook on a well-heated skillet.

Idli Sambar

Idli Sambar is a comforting South Indian classic that pairs soft, steamed idlis with a tangy and spicy lentil stew. It’s a hearty meal that’s perfect for breakfast or a light dinner.

Ingredients

• 1 cup urad dal (split black lentils)
• 2 cups idli rice
• 1/2 tsp fenugreek seeds
• 1 tsp salt
• 1 cup toor dal (split pigeon peas)
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1/2 tsp turmeric powder
• 1 tbsp sambar powder
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 dried red chilies
• A pinch of asafoetida
• 1 tbsp tamarind paste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions

1. Soak urad dal, idli rice, and fenugreek seeds together for 6 hours. Grind into a smooth batter, add 1 tsp salt, and let it ferment overnight.
2. Pour the batter into idli molds and steam for 10 minutes until a toothpick comes out clean.
3. Cook toor dal in 3 cups of water with 1/2 tsp turmeric powder until soft. Mash lightly and set aside.
4. Heat 2 tbsp vegetable oil in a pan. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 2 dried red chilies, and a pinch of asafoetida. Sauté until the seeds pop.
5. Add chopped onion and tomato to the pan. Cook until soft, then stir in 1 tbsp sambar powder and 1 tbsp tamarind paste.
6. Pour the cooked dal into the pan with 2 cups of water. Simmer for 10 minutes until the flavors meld.
7. Serve the hot sambar with steamed idlis, garnished with fresh cilantro.

The magic of this dish lies in the contrast between the fluffy idlis and the robust, tangy sambar, creating a balance that’s both satisfying and light.

Tip: For extra fluffy idlis, ensure the batter is well-fermented and the steam is consistent while cooking.

Pongal

Start your day with this comforting and hearty Pongal, a traditional South Indian dish that’s perfect for a cozy breakfast or brunch.

Ingredients

• 1 cup uncooked rice
• 1/2 cup split yellow moong dal
• 4 cups water
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1 inch ginger, finely chopped
• 2 green chilies, slit
• 10 curry leaves
• 2 tbsp cashews, broken

Instructions

1. Wash the rice and moong dal together until the water runs clear. Drain well.
2. In a pressure cooker, combine the rice, moong dal, water, turmeric powder, and salt. Cook on medium heat for 3 whistles, then let the pressure release naturally.
3. Heat ghee in a small pan over medium heat. Add cumin seeds, black peppercorns, ginger, green chilies, and curry leaves. Sauté for 1 minute until fragrant.
4. Add the cashews to the pan and fry until golden brown, about 2 minutes.
5. Pour the tempering over the cooked rice and dal mixture. Stir well to combine.
6. Serve hot, garnished with additional ghee if desired.

The magic of Pongal lies in its simplicity and the comforting texture of the rice and dal, perfectly spiced with a fragrant tempering. It’s a dish that feels like a warm hug on a chilly morning.

Tip: For an extra creamy texture, mash the cooked rice and dal slightly with the back of a spoon before adding the tempering.

Vegetable Upma

Start your morning with a burst of flavors with this easy-to-make Vegetable Upma, a comforting South Indian dish that’s perfect for a hearty breakfast or a light dinner.

Ingredients

• 1 cup semolina (sooji)
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1/2 inch ginger, grated
• 1/2 cup mixed vegetables (carrots, peas, beans), finely chopped
• 2 cups water
• Salt to taste
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat. Add 1 cup semolina and roast until it turns golden brown and aromatic, about 5 minutes. Remove and set aside.
2. In the same pan, heat the remaining 1 tbsp vegetable oil. Add 1 tsp mustard seeds and 1 tsp cumin seeds, letting them splutter for about 30 seconds.
3. Add the finely chopped onion, green chili, and grated ginger. Sauté until the onions turn translucent, about 2 minutes.
4. Stir in the mixed vegetables and sauté for another 2 minutes. Pour in 2 cups water and add salt to taste. Bring to a boil.
5. Reduce the heat to low and gradually add the roasted semolina, stirring continuously to avoid lumps. Cover and cook for 5 minutes, or until the water is fully absorbed.
6. Turn off the heat. Stir in 1 tbsp lemon juice and garnish with fresh cilantro before serving.

The magic of this Vegetable Upma lies in its perfect balance of textures—soft yet slightly grainy semolina paired with the crunch of fresh vegetables, all brought together with a hint of citrus.

Tip: For an extra layer of flavor, toast a few cashews or peanuts in ghee and sprinkle them on top before serving.

Medu Vada

Craving something crispy yet fluffy? Medu Vada, a savory Indian donut, is your answer, offering a perfect crunch outside with a soft, airy center.

Ingredients

• 1 cup urad dal (split black gram), soaked for 4 hours
• 1 tbsp ginger, finely chopped
• 2 green chilies, finely chopped
• 1 tbsp cilantro, chopped
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• Salt to taste
• Oil for deep frying

Instructions

1. Drain the soaked urad dal and blend into a smooth batter without adding water. The batter should be thick and fluffy.
2. Transfer the batter to a bowl. Add 1 tbsp ginger, 2 green chilies, 1 tbsp cilantro, 1/2 tsp cumin seeds, 1/4 tsp asafoetida, and salt to taste. Mix well.
3. Heat oil in a deep pan over medium heat. Wet your hands, take a small portion of the batter, and shape it into a donut with a hole in the center.
4. Gently slide the vada into the hot oil. Fry in batches until golden brown and crispy, about 3-4 minutes per side.
5. Remove with a slotted spoon and drain on paper towels.

What sets Medu Vada apart is its unique texture—crispy on the outside with a light, airy interior, making it irresistible with every bite.

Tip: Ensure the oil is at the right temperature; too hot, and the vadas will brown too quickly without cooking inside.

Rava Kesari

Rava Kesari is a delightful Indian dessert that’s as easy to make as it is delicious, perfect for satisfying your sweet tooth with its rich, aromatic flavors.

Ingredients

• 1 cup semolina (rava)
• 1/2 cup ghee
• 1 cup sugar
• 2 cups water
• 1/4 tsp cardamom powder
• A pinch of saffron strands
• 2 tbsp chopped cashews
• 2 tbsp raisins

Instructions

1. Heat 1/2 cup ghee in a pan over medium heat. Add 1 cup semolina and roast until it turns golden brown and aromatic, about 5 minutes.
2. In a separate saucepan, bring 2 cups water to a boil. Slowly add the boiling water to the roasted semolina, stirring continuously to avoid lumps.
3. Cook the mixture on low heat until the semolina absorbs all the water and thickens, about 5 minutes.
4. Add 1 cup sugar, 1/4 tsp cardamom powder, and a pinch of saffron strands. Mix well and cook for another 2 minutes until the sugar dissolves completely.
5. In a small pan, heat 1 tbsp ghee. Fry 2 tbsp chopped cashews and 2 tbsp raisins until golden. Stir them into the kesari for a nutty crunch.
6. Serve warm or at room temperature. The kesari’s vibrant color and the fragrance of cardamom and saffron make it a feast for the senses.

Tip: For an extra rich flavor, replace water with milk in the recipe.

Tomato Rice

Tomato Rice is a vibrant, one-pot wonder that brings the garden’s juiciest flavors straight to your dinner table with minimal fuss.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1 large tomato, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in diced tomato, salt, black pepper, and paprika. Cook for another 5 minutes until tomatoes soften.
3. Add rice to the saucepan, stirring to coat the grains with the tomato mixture. Pour in broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 18 minutes, or until rice is tender and liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and sprinkle with fresh parsley before serving.

The magic of this dish lies in the rice absorbing all the tomatoey goodness, creating a flavorful base that’s both comforting and light.

Tip: For an extra layer of flavor, toast the rice in the oil before adding the tomatoes and broth.

Bisi Bele Bath

Warm up your kitchen with this comforting Bisi Bele Bath, a hearty rice and lentil dish packed with spices and vegetables, perfect for a cozy dinner.

Ingredients

• 1 cup rice
• 1/2 cup toor dal (split pigeon peas)
• 1/4 cup tamarind pulp
• 2 cups mixed vegetables (carrots, beans, peas)
• 1 tbsp ghee
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp bisi bele bath powder
• 1/4 tsp asafoetida
• 2 dried red chilies
• 10 curry leaves
• Salt to taste
• 4 cups water

Instructions

1. Wash the rice and toor dal together, then soak in water for 30 minutes.
2. In a pressure cooker, heat 1 tbsp ghee and add 1 tsp mustard seeds. When they splutter, add 2 dried red chilies, 10 curry leaves, and 1/4 tsp asafoetida. Sauté for a minute.
3. Drain the rice and dal, add to the cooker along with 2 cups mixed vegetables, 1/4 cup tamarind pulp, 1/2 tsp turmeric powder, 1 tbsp bisi bele bath powder, and salt to taste. Mix well.
4. Pour in 4 cups water, close the lid, and cook for 3 whistles on medium heat.
5. Let the pressure release naturally, then open and stir gently. Serve hot with a dollop of ghee.

The magic of Bisi Bele Bath lies in its unique spice blend, offering a burst of flavors in every bite, making it a standout one-pot meal.

Tip: For an extra layer of flavor, toast the bisi bele bath powder in a dry pan for a minute before adding it to the dish.

Avial

Avial is a vibrant, coconut-yogurt based vegetable stew from Kerala, India, that’s as nutritious as it is colorful. Perfect for a light lunch or as a side to spice up your dinner table.

Ingredients

• 2 cups mixed vegetables (carrots, beans, pumpkin, and drumsticks), cut into 2-inch pieces
• 1/2 cup fresh coconut, grated
• 1/2 cup plain yogurt
• 1 green chili, finely chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tbsp coconut oil
• 1 sprig curry leaves
• Salt to taste

Instructions

1. In a large pot, bring 2 cups of water to a boil. Add the mixed vegetables, 1/2 tsp turmeric powder, and salt to taste. Cook for 10 minutes until the vegetables are tender but still hold their shape.
2. While the vegetables cook, blend 1/2 cup grated coconut, 1/2 cup yogurt, 1 green chili, and 1 tsp cumin seeds into a smooth paste.
3. Drain any excess water from the cooked vegetables and return them to the pot. Stir in the coconut-yogurt paste and cook on low heat for 5 minutes, ensuring the mixture doesn’t boil to prevent curdling.
4. Heat 1 tbsp coconut oil in a small pan. Add 1 sprig curry leaves and sauté for 30 seconds until fragrant. Pour this tempering over the avial and gently mix.
5. Serve warm. The magic of avial lies in its creamy texture and the subtle tang from yogurt, perfectly balanced with the earthiness of coconut and vegetables.

Tip: For an extra layer of flavor, toast the cumin seeds before blending them into the paste.

Kootu

Warm up your kitchen with this comforting Kootu, a creamy South Indian lentil and vegetable stew that’s as nourishing as it is flavorful.

Ingredients

• 1 cup split yellow lentils (toor dal)
• 2 cups diced pumpkin
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 dried red chili, broken into pieces
• 1 sprig curry leaves
• 1/2 cup grated coconut
• 2 green chilies, slit
• 1/2 teaspoon asafoetida (hing)

Instructions

1. Rinse the lentils under cold water until the water runs clear. In a pot, combine the lentils, pumpkin, turmeric powder, and 3 cups of water. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until the lentils are tender and the pumpkin is soft.
2. While the lentils cook, heat coconut oil in a small pan over medium heat. Add the mustard seeds and cumin seeds, cooking until they start to pop. Stir in the dried red chili, curry leaves, and asafoetida, sautéing for 30 seconds until fragrant.
3. Add the tempering to the cooked lentils along with the grated coconut and green chilies. Stir well and simmer for another 5 minutes to blend the flavors. Adjust salt to taste.

The magic of this Kootu lies in the tempering—a quick sauté of spices that unlocks deep, aromatic flavors, transforming simple ingredients into a dish with layers of taste.

Tip: For an extra creamy texture, mash some of the cooked pumpkin into the lentils before adding the tempering.

Mor Kuzhambu

Dive into the comforting flavors of South India with this creamy and tangy Mor Kuzhambu, a yogurt-based curry that’s perfect for cooling down on a warm day.

Ingredients

• 1 cup plain yogurt
• 1/2 cup grated coconut
• 1 teaspoon cumin seeds
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1 sprig curry leaves
• 1 tablespoon coconut oil
• 1/2 teaspoon asafoetida powder
• Salt to taste
• 1 cup water

Instructions

1. Blend the yogurt, grated coconut, cumin seeds, and green chilies into a smooth paste.
2. Heat coconut oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, and curry leaves, sautéing until the seeds pop.
3. Stir in the asafoetida powder and turmeric powder, cooking for a few seconds until fragrant.
4. Pour the yogurt-coconut mixture into the pan, adding water to adjust consistency. Season with salt to taste.
5. Simmer on low heat for 10 minutes, stirring occasionally, until the curry thickens slightly.

What sets this Mor Kuzhambu apart is its velvety texture and the way the tanginess of the yogurt balances the heat from the chilies, creating a dish that’s both refreshing and satisfying.

Tip: For an extra layer of flavor, garnish with freshly chopped cilantro before serving.

Paruppu Usili

Looking for a protein-packed vegetarian dish that’s bursting with flavor? Paruppu Usili, a traditional South Indian recipe, combines lentils and vegetables in a deliciously spiced stir-fry that’s sure to impress.

Ingredients

• 1 cup toor dal (split pigeon peas)
• 2 cups chopped green beans
• 2 dried red chilies
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida (hing)
• 2 tbsp coconut oil
• Salt to taste

Instructions

1. Soak the toor dal in water for 2 hours, then drain and grind to a coarse paste without adding water.
2. Steam the ground dal in a steamer for 15 minutes until firm, then crumble it into small pieces.
3. Heat coconut oil in a pan over medium heat. Add mustard seeds and let them pop.
4. Add dried red chilies, turmeric powder, and asafoetida, sautéing for 30 seconds until fragrant.
5. Add the chopped green beans and sauté for 5 minutes until they start to soften.
6. Mix in the crumbled dal, stirring well to combine. Cook for another 5 minutes, adding salt to taste.
7. Serve hot, enjoying the unique texture contrast between the soft lentils and crisp-tender beans.

Tip: For an extra crunch, try adding a handful of roasted peanuts along with the green beans.

Thayir Sadam

Thayir Sadam, or South Indian Curd Rice, is the ultimate comfort food that’s as soothing to make as it is to eat. Perfect for those days when you crave something simple yet deeply satisfying.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 cup plain yogurt
• 1/2 cup milk
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 green chili, finely chopped
• 1/2 inch ginger, grated
• 10-12 curry leaves
• 2 tbsp cilantro, chopped
• Salt to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed.
2. Let the rice cool to room temperature. Once cooled, mix in the yogurt and milk until well combined. The mixture should be creamy but not too runny.
3. Heat the vegetable oil in a small pan over medium heat. Add the mustard seeds and cumin seeds, letting them pop for about 30 seconds. Then, add the green chili, ginger, and curry leaves, sautéing for another minute until fragrant.
4. Pour the tempering over the rice mixture and stir well. Add salt to taste and garnish with chopped cilantro.

The magic of Thayir Sadam lies in its tempering—a burst of flavors that elevates the creamy rice to something truly special. It’s a dish that proves simplicity doesn’t have to mean boring.

Tip: For an extra creamy texture, let the Thayir Sadam sit in the fridge for an hour before serving. The flavors meld beautifully, making it even more delicious.

Puliogare

Puliogare, a tangy and spicy tamarind rice, is a South Indian classic that brings a burst of flavor to your meal prep with minimal effort.

Ingredients

• 1 cup cooked rice, cooled
• 2 tbsp sesame oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies, broken into pieces
• 1/4 cup peanuts
• 1/4 tsp turmeric powder
• 1 tbsp tamarind paste
• 1 tsp jaggery or brown sugar
• Salt to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat sesame oil in a pan over medium heat. Add mustard seeds and cumin seeds, letting them splutter for about 30 seconds.
2. Add dried red chilies and peanuts, sautéing for 2 minutes until the peanuts are lightly toasted.
3. Stir in turmeric powder, tamarind paste, jaggery, and salt, mixing well to combine. Cook for another minute until the mixture thickens slightly.
4. Add the cooled rice to the pan, gently folding it into the spice mixture until evenly coated. Cook for 2-3 minutes, allowing the flavors to meld.
5. Remove from heat and garnish with fresh cilantro before serving.

The magic of Puliogare lies in its perfect balance of tangy, sweet, and spicy flavors, all hugged by the nuttiness of sesame oil and peanuts.

Tip: For an extra crunch, sprinkle some roasted cashews on top before serving.

Vangi Bath

Spice up your weeknight dinner with this aromatic Vangi Bath, a flavorful South Indian eggplant rice dish that’s as comforting as it is vibrant.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 cups water
• 1 medium eggplant, diced into 1-inch cubes
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium onion, thinly sliced
• 2 green chilies, slit lengthwise
• 1 tbsp Vangi Bath masala
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a pot, bring 2 cups of water to a boil. Add the rinsed basmati rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
2. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, and let them sizzle for 30 seconds.
3. Add the sliced onion and green chilies, sautéing until the onion turns translucent, about 3 minutes.
4. Stir in the diced eggplant, 1 tbsp Vangi Bath masala, 1/2 tsp turmeric powder, and 1 tsp salt. Cook, stirring occasionally, until the eggplant is tender, about 8 minutes.
5. Fluff the cooked rice with a fork and gently fold it into the eggplant mixture. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp chopped cilantro. Mix well and serve hot.

The magic of Vangi Bath lies in the harmony of spices and the tender eggplant, creating a dish that’s both hearty and fragrant. Perfect for when you’re craving something different yet comforting.

Tip: For an extra layer of flavor, toast the Vangi Bath masala in a dry pan for a minute before using it in the recipe.

Beans Poriyal

Beans Poriyal is a vibrant South Indian stir-fry that brings a simple yet flavorful twist to your green beans, perfect for a quick weeknight side.

Ingredients

• 1 pound green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 dried red chili, broken into pieces
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/2 cup grated coconut
• 1 teaspoon salt
• 1 tablespoon lemon juice

Instructions

1. Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and wait until they start to pop.
2. Add the urad dal, dried red chili, and asafoetida. Stir for about 30 seconds until the dal turns golden brown.
3. Toss in the green beans and turmeric powder. Stir well to coat the beans evenly with the spices.
4. Cover and cook for 5 minutes, stirring occasionally, until the beans are tender but still crisp.
5. Mix in the grated coconut and salt. Cook for another 2 minutes, uncovered, to blend the flavors.
6. Remove from heat and drizzle with lemon juice. Give it a final stir before serving.

The crunch of the beans paired with the nutty coconut and tangy lemon makes this dish a standout side that’s as nutritious as it is delicious.

Tip: For an extra layer of flavor, toast the grated coconut lightly before adding it to the dish.

Carrot Halwa

Warm up your kitchen with this comforting Carrot Halwa, a classic Indian dessert that’s as nourishing as it is delicious. Perfect for those who love a sweet treat with a hint of spice.

Ingredients

• 4 cups grated carrots
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup ghee (clarified butter)
• 1/2 tsp cardamom powder
• 2 tbsp chopped nuts (almonds, cashews, or pistachios)
• 1 tbsp raisins

Instructions

1. In a heavy-bottomed pan, combine the grated carrots and milk. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the milk is mostly absorbed and the carrots are tender, about 30 minutes.
2. Add the sugar and ghee to the pan. Continue to cook, stirring frequently, until the mixture thickens and starts to leave the sides of the pan, about 15 minutes.
3. Stir in the cardamom powder, chopped nuts, and raisins. Cook for another 5 minutes, then remove from heat.
4. Serve warm or at room temperature, garnished with additional nuts if desired.

The magic of this Carrot Halwa lies in its slow-cooked richness, where the carrots and milk meld into a creamy, fragrant dessert that’s studded with nuts for crunch.

Tip: For an extra luxurious texture, you can substitute half of the milk with condensed milk, adjusting the sugar to taste.

Palak Paneer

Palak Paneer is a vibrant, creamy spinach curry studded with soft paneer cubes, a beloved vegetarian dish that’s as nutritious as it is comforting.

Ingredients

• 2 tablespoons ghee or vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 green chili, finely chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 10 ounces fresh spinach, roughly chopped
• 1/2 cup water
• 8 ounces paneer, cut into 1-inch cubes
• 1/4 cup heavy cream

Instructions

1. Heat 2 tablespoons ghee or vegetable oil in a large pan over medium heat. Add 1 medium finely chopped onion and sauté until translucent, about 5 minutes.
2. Stir in 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 finely chopped green chili (if using). Cook for 1 minute until fragrant.
3. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Cook for another minute, stirring constantly.
4. Add 10 ounces roughly chopped fresh spinach and 1/2 cup water. Cover and simmer for 5 minutes, until the spinach is wilted.
5. Remove from heat and let cool slightly. Blend the spinach mixture until smooth, then return to the pan.
6. Gently stir in 8 ounces paneer cubes and 1/4 cup heavy cream. Simmer on low heat for 5 minutes, until the paneer is warmed through.

The magic of Palak Paneer lies in its velvety texture, with the paneer absorbing the rich, spiced spinach puree for a dish that’s both hearty and elegant.

Tip: For an extra layer of flavor, lightly pan-fry the paneer cubes before adding them to the curry.

Conclusion

We hope this roundup of 18 Delicious South Indian Vegetarian Recipes inspires your next kitchen adventure! Each dish is a testament to the vibrant flavors and simplicity of South Indian cuisine, perfect for home cooks. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the joy of cooking. Happy cooking!