Upma is a traditional South Indian breakfast dish made with roasted semolina (rava or suji) cooked with tempered spices, lentils, curry leaves, onions, ginger, green chilies and water until soft and savory. It is usually served with coconut chutney, lemon pickle or some chopped lemons by the side.
This spicy Sev Recipe is made from gram flour (besan) and hence also known as Besan Sev or Karasev. These sev have a crispy texture and are a quick, savory snack prepared during the Diwali Festival.
This Soya Chunks Curry recipe is made with meal maker simmered in a tomato, onion, and coconut gravy with spices. The curry is rich, flavorful, and protein-packed. Serve hot with roti or rice for a tasty meal.
Quinoa Pongal is an easy, comforting, and one-pot healthy dish made by cooking quinoa with moong dal in an Instant Pot or stovetop pressure cooker, then tempered with cumin, pepper, curry leaves, ghee, and roasted cashews.
Crispy, peppery Apollo tofu is a popular South-Indian appetizer that is just absolutely delicious! Serve it as a starter or side, or dish it up over rice. (nut-free with gluten-free and soy-free options)
Tofu majestic is a vegan version of the popular South Indian starter, chicken majestic. Spicy, crispy tofu in a thick, spicy sauce is an absolutely delicious starter or side! You can easily control the heat, if you don’t like your food too spicy. (Options for gluten-free, soy-free, and nut-free)
Beetroot poriyal, also known as Beetroot Thoran is a popular South Indian stir fry made with beetroot, fresh coconut, and a few tempered spices. It is a perfect accompaniment to pair with rice and rasam.
These marry me lentils are a vegan version of South Indian wedding curry. They have a rich flavor from the sauce from Hyderabadi wedding Chikin, made easier and in a single pan. (gluten-free with soy-free, nut-free, coconut-free, and oil-free options)
Beans korma is a plant-based version of the usually meat-heavy dish. This creamy, one-pan Indian Korma curry has an incredible flavor from whole cinnamon and cloves, caramelized onion, cilantro, mint, and curry leaves.
Deeply seasoned Chettinad pepper chicken curry is a fiery, one-pot South Indian curry with this amazing sauce seasoned with fennel, cardamom, cinnamon, and plenty of black pepper. You can adjust the heat to preference, if you don’t want it super hot.
Tofu Kondattam, a South Indian crispy spicy tofu is a fantastic side or appetizer! Tofu is crisped with spices then tossed in a thick sauce of aromatics, four types of chilies - Kashmiri chili powder, pepper, red and green chilies, curry leaves and Garam masala! Try this regional Indian recipe.
Chana Sundal | Chickpea Sundal is a healthy snack or side dish prepared with cooked chickpeas, tempered with spices along with fresh coconut.