South Indian Curry

 South Indian Curry: Warm, Spicy and Delicious for Every Kitchen

To anyone who ever went to an Indian restaurant during lunch Hours, the aroma of cumin and other spices floating in the air had guaranteed that their taste buds would be more attuned to the incoming delights. So here is South Indian curry. Whether it is the ostensibly simple-looking hot gravies of Tamil Nadu or the nutritious coconut-rich stews of Kerala, flavour is the foremost factor in South Indian cuisine.

I should like to put you on a small journey through this rich and colourful land of curries, a land I have lived all my life in and which I come to visit again and again when the cold winds blow. Professional cooks and amateur cooks can read this article.

What Is South Indian Curry, Really?

The East Indian curry is a group of related dishes, not a single dish, as it can also be found in South India. Wherein the North has dairy products such as butter, fat and cottage cheese, South Indian curries would rather use coconut milk or cream, tamarind pulp, souring agents, hot water, fried curry leaf, mustard seeds, red chillies and dry it in oil for aroma.

Additionally, the good news is that it does not have any special ingredients. The basic ingredients of any dish cooked in a South Indian household are found in their kitchen: onions or shallots, tomatoes with the shall be taken out, garlic, fresh ginger roots, a few spices and any vegetable to be used that can be found or any piece of meat that can be had should be all the essential one would need to create a miracle.

Famous South Indian Curries to Try

Aren’t we curious to see some favourite South Indian curries? And each is a personality!

1. Sambar (Tamil Nadu, Kerala, Karnataka, Andhra)

It is sour curry which is made by using lentils and vegetable (drumsticks, carrots and okra). It is cooked with mustard seeds, curry leaves, dried red chillies and a mixture of special spices called sambar powder.

Sambar is an essential meal in most households. We usually consume with rice or idlis and on a rainy day, there is no other food than this.

2. Kootu (Tamil Nadu)

Light curry of lentils and vegetables flavoured with coconuts and cumin. Kootu is not that spicy, and therefore it goes very well with kids or with any person who has just joined the Indian food scene.

My grandmother used to make a kootu of Ridge gourd every Friday. Just the smell alone can bring back childhood memories even at the present time.

3. Chettinad Chicken Curry (Tamil Nadu)

This is the one specially to those who do prefer it hot! Chettinad curry is spicy, dark, sweet smelling curry prepared with roasted spices and coconut. You can best order rice, dosa or parotta.

4. Kerala Fish Curry

The stars of the stage include Coconut, tamarind and curry leaves. This curry is prepared in a pot made of clay therefore makes it have earthly flavor to it. It definitely just tastes good when served with steamed rice or appam.

and have you ever eated fish curry cooked in coconut? And, it is great!

5. Andhra Kodi Kura (Chicken Curry)

Andhra Pradesh is also known for its spicy food, so this cannot be an exception to the curry. It is spicy and satisfying, consisting of red chillies, garam masala and onions.

6. 🥥 Vegetable Stew (Kerala)

The vegetables are cooked in coconut milk and are creamy and mild in taste; they can be served along with appam (rice pancakes). Known dish of celebrations and a special breakfast.

7.🍆 Ennai Kathirikai Kuzhambu (Tamil Nadu)

A rich curry that is made out of small brinjals (eggplants). The curry is made on tamarind base and thick and spicy masala. It tastes well with papad and rice.

How South Indian Curry is Served

Steamed rice is the staple food, and mostly South Indian curries are consumed with steamed rice. Individuals, at times, combine it with dosa, idli, appam, or chapati based on the area and circumstances.

These may be as follows in a typical departure of the South Indian meal:

• Rice
• One of the vegetable curries (such as avial or poriyal)
• A single curry (e.g. sambar, kuzhambu)
• Rasam (a soup of peppery flavour)
• Papad and side pickle
• Buttermilk or curd to complete the dinner

Believe me, after having this complete thali, you will not forget the taste.

Health Benefits of South Indian Curries

Most South Indian curries are not only delicious, but also extremely healthy:

• Curry leaves and coconut are beneficial to the hair and the skin.
• Tamarind helps in digestion.
• Such spices as turmeric, mustard and pepper possess anti-inflammatory effects.
• Depending on the type of curry, most curries are prepared with little amounts of oil and fresh ingredients, hence they are good choices to have on an everyday basis.

Yes, they could be either vegetarian or vegan.

Cooking Tips for Beginners

If it is your first experience with South Indian cooking, these are a few of the hints you can take:

Fresh curry leaves and mustard seeds are to be used to get the authentic flavour.

1. Stop boiling coconut milk crazily anymore, as it will acquire a unique taste.
2. Increase its flavour by cooking using clay or using traditional utensils.
3. Take as much or as little spice as you may wish. The South Indian food is also capable of being made mild.
4. Drop the ingredients sequentially, especially when tempering.

What to Do When You Want to Successfully Attempt It at Home

Begin with a simple thing like:

•  Sambar. You just have to boil Dal, tomatoes, sambar powder and Tamarind.    
• Vegetable stew is easy and tender in flavour.
• Tomato Rasam- It is a light meal that is easy to swallow and is prepared with the use of spices.
• When you are sure of it all, try cooking adventurous food, like Chettinad chicken or Andhra fish curry

South Indian Curry Across the Globe

The South Indian curries have today covered many destinations around the world. Whether it is London restaurants, as well as New York, or backyards in Malaysia and the Middle East, laypeople have taken to the richness and the comfort such dishes offer.

Now, most chefs across the globe are playing with the Indian curry flavours of the South and experimenting with how they blend with other dishes, you know, South Indian curried pasta or coconut curried tacos!

Here are some South Indian Curry recipes;

🥥 1. Kerala Vegetable Stew (Ishtu)

A light and slightly spiced curry in coconut milk, which is ideal as a breakfast/ dinner.

Ingredients:

• Mixed vegetables (carrot, potato, beans, peas) -2 cups
• Coconut milk: 2 cups (1 cups of thick and 1 cups of the thin coconut milk)
• Onion -1, chopped
• ginger -1 tsp,chopped
• Green chillies- 2, slit
• Use of Curry leaves- 1 sprig
• Coconut oil- 1 tbsp
• Salt, to taste

Method:

Add coconut oil to a pan and heat it. Add in the pieces of onions, ginger, green chillies and curry leaves.

Saute onions until they are soft and not brown.

Put in chopped vegetables and diluted coconut milk. Cooked in ten to twelve minutes or until  veggie are tenders.

Add to it thick coconut milk and salt. Cook over a low flame for 2 to 3 minutes. Cooking after thick coconut milk has been added should not be done using boiling.

Recipe to be served hot with appam or idiyappam.

South Indian curry is about an experience and not about a meal. It is people who have sensed it as a taste of their mother's kitchen, the expectation of a family event and a cosy dinner after a hard day.

After tasting or trying to make South Indian curry, it is the right time to do it now. Simply do it, try new gustatory sensations, cook something new for dear people or even yourself.

🌶️ 2. Chettinad Chicken Curry

Hot and flavourful Tamil Nadu chicken curry prepared using freshly pounded spices.

Ingredients:

• Chicken- half a kilo (bone included)
• 2 sliced up onion
• Tomato-1, cut up
• Ginger garlic paste -1 tbsp
• Curry leaves 1 sprig
• Oil- 3 tbsp
• Salt, to taste

To make Chettinad masala ( dry roast and grind):

• Dried red pepper- 5
• Seeds of coriander- 2 tbsp
• Black pepper- 1 tsp
• Cumin- a tsp
• Fennel seeds- 1 tsp
• Clove -4
• Cinnamon 1-inch stick
• Cardamom- 2
• Ground coconut- 2 tbsp

Method:

Roast all the ingredients of the masala until it is aromatic. And powder, cool and grind.

Heat a pan using oil. Fry onions, add curry leaves to them, and add ginger garlic paste.

Add tomatoes, cook until tender<>

Add chicken and cook it taking 5 minutes.

Add ground masala, salt and a quantity of water to make gravy. Cover and cook for 20-25 minutes or until the chicken is cooked.

Season with coriander leaves and serve with rice or parotta.

A rich, Andhra flavoured spicy prawn curry that goes well with rice.

Ingredients:

• Prawns 500g( cleaned and deveined)
• 2, chopped onion
• Tomato- 1, cut open
• Ginger-garlic paste- 1 tbsp
• 2 Green chillies, slit
• Curry leaves- 1 sprig
• Red chilli powder -1 tsp
• Turmeric- 1/4 tsp
• Coriander powder- 1 tsp
• Garam masala-1/2 tsp
• Oil- 3 tbsp
• Salt- to taste
• Sweet coriander - to garnish

Method:

In hot oil, add onions, green chillies, and curry leaves. Stir-fry until they are golden.

To this, add ginger garlic paste, boil till the uncooked smell is gone.

Add tomatoes that have been chopped and cook until they turn mushy.

Put in allspice powder and mix.

Add prawns and fry on medium heat for 6-8 minutes. Not cooked too much.

Coriander should be added. Present with steamed rice.

🍆 4. Ennai Kathirikai Kuzhambu (Brinjal Curry with Tamarind)

A Tamil-style of eggplant with spicy gravy of tamarind.

Ingredients:

• Small brinjals 6 to 8, cut in quarters--not cut through.
• Tamarind, lemon-sized, soaked in warm water
• Mustard seeds- 1/2 tsp
• Fenugreek seeds- 1/4 tsp
• Curry leaves -1 sprig
• Sambar powder- 1 1/2 tbsp
• Turmeric -1/4 tsp
• Jaggery- 1/2 tsp (optional)
• Sesame oil -3 tbsp
• Salt-- a taste to it 

Method:

• Cook sesame oil. Add mustard, fenugreek and curry leaves.
• Mix the brinjals with them and fry for 5-6 minutes, until they are half-cooked.
• Remove the tamarind juice and add it to the pan.
• Into this, add turmeric, sambar powder, salt and jaggery.
• Simmer regularly (over 15-20 minutes) till the oil separates and the brinjals soften.
• And is best eaten with papad and hot rice.

• 🍲 5. Karnataka Style Bassaru (Greens & Lentil Curry)
• 
  
• 
  
  
  

This kind of curry is particular to rural Karnataka and utilises greens and dal stock, both healthy and wholesome.

Ingredients:

• Toor dal- 1/2 cup
• 2 cups, chopped or sliced green, leafy vegetables (such as amaranth or spinach)
• Onion -one chopped
• Garlic- 4 cloves
• Tomato -1 chopped
• Dry red chillies 2
• Cumin -1 tsp
• Coriander seeds 1 tsp
• Curry leaves- a few
• Oil -2 tbsp
• To taste Salt -

Method:

• Cook dal and greens by adding some water and pressing them till they are cooked.
• Strain the liquid (this is the basis or broth and keep aside.
• In case of masala: Mince onion, garlic, red chillies, cumin, coriander seeds and tomato to a paste.
• Drizzle oil in a pan. Add curry leaves and the ground paste.
• Stir fry to oiling out. Pour in the strained broth, salt it and bring to a boil, 5-6 minutes.
• It should be served hot with ragi mudde (finger millet balls ) or rice.

👉 Final Words

South Indian curries are not only Heritage-Dense and taste good, but also very healthy and versatile. As much as meat lovers, seafood mongers and vegetarians go, there is a curry waiting to be served. Take these recipes to your kitchen and turn your dining table into a magic of the South.

Leave your ideas in the comments, please! 💬👇