Best 2 South Indian Vegetable Curry Recipes
In the vibrant culinary tapestry of South India, there exists a symphony of flavors and aromas that weave together to create a harmonious ensemble of vegetarian delights. One such masterpiece is the South Indian vegetable curry, a delectable dish that captures the essence of this region's culinary heritage. This flavorful curry is a symphony of fresh vegetables, aromatic spices, and creamy coconut milk, simmered together to create a tantalizing symphony of flavors. From the tangy tomatoes and crisp okra to the earthy eggplant and tender green beans, each vegetable contributes its unique charm to this delightful dish. The addition of aromatic spices like cumin, coriander, and turmeric lends a warm and inviting fragrance, while the creamy coconut milk adds a velvety texture and a subtle sweetness. Served with fluffy rice or flatbreads, this South Indian vegetable curry is a journey for the senses, a culinary odyssey that transports you to the heart of South India's culinary traditions. In this article, we present an array of mouthwatering South Indian vegetable curry recipes, each offering a unique twist on this classic dish. From the traditional Iyengar-style curry to the spicy Chettinad version and the tangy Kerala-style curry, these recipes showcase the diverse culinary heritage of South India. So, let's embark on a culinary adventure and explore the delightful world of South Indian vegetable curries!
Let's cook with our recipes!
SOUTH INDIAN VEGETABLE CURRY
Provided by Nigella Lawson : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a heavy-bottomed casserole or pan over low heat and fry the sliced onion sprinkled with some salt until it begins to soften. Add the chile and ginger strips and stir every now and again while cooking for about 1 minute.
- Add the chili flakes, the turmeric, cumin, coriander and ginger. Stir well and let cook for about 1 minute or so. Pour in the coconut milk, stock, sugar and tamarind paste. Stir to combine. Bring to a boil over medium-low heat and add the cauliflower first, then the broccoli. Cook for 10 minutes, then add the green beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are tender, letting them cook for longer if needed.
- Once they are tender add the sugar snaps and season to taste, to taste. When the sugar snap peas are hot, serve generously sprinkled with the herbs of your choice. Transfer the curry to a serving bowl. Serve with some plain rice or some warmed Indian flatbread on the side for dunking.
SOUTH INDIAN MIXED-VEGETABLE CURRY
Known as a vegetable kurma in the Tamil Nadu region, there are hundreds of versions of this dish throughout southeastern India. Its basic premise is very simple: you parboil diced vegetables-two vegetables or ten, whatever is in season-drain them, and then dress them with a coconut-yogurt mixture seasoned with spices such as mustard seeds and whole dried chilies. All vegetables are fair game-eggplants, zucchini, squashes, peas, carrots, potatoes, cauliflower, pumpkins.... The motto of this dish seems to be "What have you got? I can use it." It is also quite delicious. Grated fresh coconut is now sold in a frozen form at most South and Southeast Asian stores. If you wish to use unsweetened, desiccated coconut instead, soak 2 1/2 tablespoons in warm water to barely cover, let that sit for an hour, and then proceed with the recipe. In the South it is generally eaten at room temperature-balmy-with rice and legumes, but I often serve it in the summer, when my garden is at its most productive, as a salad/ vegetable dish that accompanies Indian or Western meats.
Yield serves 4
Number Of Ingredients 12
Steps:
- Bring 1 cup water to a boil in a small pan. When boiling, add 1/2 teaspoon salt and the carrots, beans, and peas. Boil for about 3-4 minutes or until the vegetables are just tender. Drain and put in a bowl.
- Combine the coconut, yogurt, cayenne, and 1/2 teaspoon salt, stirring well to make a sauce. Pour this over the vegetables. Do not mix yet.
- Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, and red chili. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and then pour the oil and spices over the coconut-yogurt dressing. Now mix the vegetables gently with the dressing and spices, and serve warm or at room temperature.
Tips:
- Use fresh vegetables for the best flavor and texture.
- If you don't have coconut milk, you can use a mixture of almond milk and water.
- Adjust the amount of chili powder to your taste.
- Serve with rice, naan, or roti.
Conclusion:
South Indian vegetable curry is a delicious and healthy dish that is easy to make. It is a great way to use up leftover vegetables and is a perfect meal for a weeknight dinner. With its vibrant flavors and textures, this curry is sure to please everyone at the table.
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