South Indian Curry and Gravy Recipes

              South Indian Curries - Gravies

---

---

South Indian curries and sauces are celebrated for their taste just as their solid intrigue. Contrasted with North Indian Curries, the South Indian conditions of Karnataka, Tamil Nadu, Andhra Pradesh And Kerala have they possess plans to gloat about. Here we present an assortment of Traditional and current South Indian plans that are generally simpler to make just as healthy. Keep watching this page for more-:) 

---

---

1.Avial (vegetable curry in curds)- Traditional Tamil dish 

2.More Kozhambhu(Traditional Tamil recipe also called Majjige Huli in Karnataka.) 

3. Tomato-Onion Gojju - (Traditional dish from Tamil and Kannada people)

4. Pakarkaai Pitlai (Bitter gourd Pitlai)

5.Mixed Vegetable Curry

6.Potato White Stew(Kerala) 

7. Pineapple Gojju

8. Katirikka Rasavangi

9. Banana Stem Poriyal Recipe(Banana Stem curry)

10.Pepper Rasam 

---

---

Avial (vegetable curry in curds)- Traditional Tamil dish 

Cubed White Squash (pumpkin) - 1 cup 

Cleaved French Beans, Cauliflower, Drumstick, Bell Pepper, Potato - 3 cups(mixed together) 

Green Chilies - 4 (medium estimated) 

Plain Yogurt - 2 cups 

Ground Fresh Coconut - 1 cup 

Curry Leaves - 10 

Coriander Leaves - 4 tsp. 

Mustard - 1/8 tsp. 

Turmeric - 1/8 tsp. 

Cooking oil - 1/2 cup 

Seared Red Chilies - 2 

Sugar - 1 tsp. 

Cumin - 1 tsp. 

Split Black Gram - 1/8 tsp. 

Asafoetida - a squeeze or two 

Salt to taste 

In a profound pot heat up the blended vegetables in some water until delicate. Keep aside. (On the off chance that there is any water left in the pot, don't dispose of it). In a blender, mix yogurt, sugar, cumin, ground coconut, turmeric, salt, coriander leaves, some water until all around blended. Empty this blend into the 

the pot containing the vegetables and keep it on medium warmth. Include the green chilies cut the long way and stew the substance for ten minutes. (Make sure to mix as often as possible, as yogurt will, in general, adhere to the base of the pot). 

Expel from warmth and keep aside. In a wide skillet heat oil on medium. At the point when oil is hot include dry red peppers and fry for one moment. At that point include mustard seeds, dark gram, and curry 

leaves. At the point when the mustard seeds pop, include asafoetida. Quickly include the vegetables and sauce from the pot. Cook for a moment or two. Expel from heat. Works out in a good way for plain white rice, pita, paratha, puri. 

---

---

2.More Kozhambhu(Another Traditional Tamil recipe also called Majjige Huli in Karnataka.)

Yogurt/Curds-3/4 Ltrs(Serves 4) 

Coriander seeds 2 tsp 

Cumin seeds 2 tsp 

Red Chili powder 1 tsp 

Chana Daal 1 tsp 

Rice or rice powder 1 tsp 

Coconut (ground) 2 tsp 

Salt 2 tsp 

Mustard 1 tsp 

Turmeric a squeeze 

Red Chili 1 

Oil fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in a little oil. Crush the blend with the coconut and add to the beaten yogurt. Add turmeric and heat to the point of boiling. 

Mix in rice powder, and warmth on low until the steady surface is accomplished. Warmth oil and mustard seeds and add to the blend. 

---

---

3.Tomato-Onion Gojju - Traditional dish from Tamil and Kannada people

1/2 tbsp tamarind glue or concentrate from a tamarind size marble, drenched 

2 onions, slashed (if utilizing minimal ones of every a pack, around five) 

2 ready tomatoes, diced 

6 hot green chilies, cut and cut into pieces 

curry leaves 

1 tsp mustard 

1/2 tsp turmeric 

garlic (discretionary) 

salt to taste 

3-4 tbsp oil 

Hack the tomatoes and onions into extremely small pieces. Warmth oil, include mustard seeds when popping include curry leaves, chilies, 

onions and fry till onions become translucent. Include tomatoes and fry for an additional five minutes. If utilizing tamarind glue includes a cup and half of water, or pour the equivalent amount of concentrate from the crisp mash. Toss in the turmeric, salt, and garlic. Let it stew for some time until the sauce turns into a little thick Remove from heat and present with rice. 

---

---

4.Pitla(Pitlai)

3 tablespoons besan (Bengal gram flour) 

1/2 tsp Hing(asafoetida) 

1 medium tomato hacked finely 

1 tablespoon hacked coriander leaves 

1 sprig curry leaves 

1/2 tsp mustard seeds 

1 little onion, hacked finely 

1 tsp broiled cumin-coriander powder 

1 tablespoon lemon juice/tamarind juice 

1 tsp red bean stew powder 

1/2 tsp turmeric powder 

Salt to taste 

Fry the besan in a little oil till it turns light darker. Put in a safe spot. Warmth some oil and include the mustard and curry leaves. At the point when they snap, include the onions and fry till they turn dark-colored. Include the cumin-dhania, red bean stew, and turmeric and fry for a moment. 

Presently include the besan and continue searing for 2 minutes. Include the tomatoes and the coriander and some water to get a fluid consistency. Add salt to taste. Presently include the lime/tamarind squeeze and warmth through till it bubbles. Include hing and serve hot with chapatis or white rice. 

---

---

5.Mixed Vegetable Curry

1 cup blended vegetables cut, bubbled (use carrot, cauliflower, beans, peas, potato, and so on.) 

1 tomato cut 

1/2 coconut ground 

1/2 tsp. ginger ground 

1/2 tsp. garlic squashed 

3 green chilies 

1 tbsp. sesame seeds 

1/2 tsp. every cumin, mustard seeds 

1/2 tsp. red stew powder 

salt to taste 

1 tsp.lemon juice 

2 cloves 

1" piece cinnamon 

2 tbsp. spread 

Channel the bubbled vegetables, keep stock aside. Mix together, coconut, chilies, sesame seeds, cinnamon, cloves in mixie. Warmth spread, include seeds, permit to splutter. Include ginger, garlic, and glue. Pan-fried food for 3-4 minutes. Include vegetables except for tomatoes. Include 1/2 cup stock. Spread, stew for 5 minutes. Include salt, bean stew powder, tomatoes and cook till sauce is thick. Serve hot with parathas or chappatis. 

---

---