The trend of eating and feeding in India is in every state, when we talk about the dishes of India, the mouth waters as soon as we hear their name.
Talk about South India or North India, everyone has their own style and their own unique taste.
If we talk about Southern food, then the food or dish here is very simple, delicious and fun, as soon as you hear the names of the dishes here, you will feel like making them and eating them quickly or get them from somewhere.
That’s why today we are going to tell about some such easy dishes of South India, which you can make very easily at home and taste all these dishes.
Steam cooked idlis, dosa, uttapam rasam sambhar innumerable chutney rice of different tastes etc.
South India is full of such dishes, the dishes we are going to tell you are very popular not only in South India or all over India but also abroad.
Moringa And Coconut Vegetable
Moringa leaves are a treasure trove of properties.
Moringa, which is also known as Drumstick, first remove the stalks from the leaves of Moringa, wash them well and keep them on a sieve so that all the water inside them gets removed.
Heat ghee in a pan, put mustard seeds in it and after that add pieces of red chili, urad dal, cashew nuts and fry it till it becomes light golden.
After mixing all the ingredients well, put moringa leaves inside the pan and mix it well and let the moringa leaves cook on low flame for about 2 minutes.
When the leaves are cooked well, add salt to taste, after that add grated coconut, mix it well with moringa leaves and then cover and cook for 2 minutes.
Add red chili as per taste inside the vegetable, add amchur and now your vegetable is ready.
Semolina Podi Idli
Pauri Italy is a very famous snack of South India.
It is made in steam.
Fresh idli podi made in steam and roasted with pure ghee.
First of all, take a pot of semolina, name and curd and mix the ingredients well, after that keep this mission in a separate vessel for about 10 minutes, put a little oil in the utensils for making idli and put semolina after 10 minutes.
After the curd will be absorbed, beat it well again.
After that put chopped cashews inside the gold and keep a cup of water in the cooker for boiling.
Put a spoon of oil inside the semolina and mix it well, put eno inside the semolina and pour a cup of water inside it and mix this mixture well, put the shell made of semolina in each mold of the idli stand.
Put it in the pressure cooker, remove the whistle of the lid of the cooker and now let the idli cook on high flame, it will be cooked within about 8 minutes, after that turn off the gas and take out the idli stand and take out the idli stand one by one from it in its separate pot.
First of all, take a pan and heat it, after that add gram dal inside it and fry it well.
After forgetting the gram dal, also put urad dal inside it and keep both of them to fry well on high flame.
When both the ingredients are well, then put sesame seeds inside it and fry it for at least 1 minute.
Take out the forgotten ingredients and keep them separately in a plate so that it cools down well.
Take a little Kashmiri red chili and fry it lightly, so much so that you turn off the gas and keep all the ingredients to cool down.
Put all the ingredients you have forgotten so far in a mixer and grind them well.
Friends, take care that the ingredients do not have to be powdered at all, grind them lightly.
After this add more salt as per your taste.
Your Malgapodi is ready, you can store it in any container, it does not spoil at all for 2 months.
To enhance its taste, you can also eat it by adding ghee inside it.
Also you can eat it with idli.
Add salt as per taste to the dosa batter and heat the nonstick tava (griddle) well in medium flame.
When the medicine is well heated, wipe it once with a wet cloth.
After that spread the dosa batter on the pan for about 5 inches when the dosa turns slightly red from one side, then apply oil on the sides with a spoon and start removing it slowly.
After taking off the dosa from the pan, keep it in a plate and then put about a cup of grated cheese on half broken.
When the cheese starts to melt on the dosa, gently flip the plain side dosa over the cheese side of the dosa.
After that, lightly roast the dosa again on the pan. Your cheesy dosa is ready, you can eat it with coconut chutney or tomato sauce.
First of all boil the good basmati rice and keep in mind that you should use these rice only when it becomes completely cold, to make tamarind rice, we need the rice completely ripe, so keep in mind that your rice is different.
Do it with a grain. Soak tamarind thoroughly in lukewarm water for about 15 minutes and finely chop ginger.
When the tamarind is soaked well, take out its kernels and ray from it and filter its pulp in a separate vessel.
Heat oil in a pan on medium heat and put mustard seeds in it.
When the rice starts crackling, add asafoetida, red chili, curry leaves and let it roast for a while.
When all these ingredients are roasted, put peanuts inside it, roast the peanuts for about 2 minutes, when the peanuts are roasted well, add chana dal inside it and let it roast for a few seconds, immediately after that add urad dal inside the pan.
And let it roast till it becomes light pink.
After this, put white sesame chopped fine ginger inside the pan and let all the ingredients roast well for some time.
When all this is fried well, then put red chili powder inside it as well as put tamarind pulp inside the pan, mix all the ingredients well and let it cook on low flame for some time.
Inside this mission add boiled rice and salt as per taste.
Put the rice in the pan and cook for about 1 to 2 minutes and after that turn off the gas.
So now your tamarind rice is ready.
Curd rice is the most popular dish in South India, you can make it very easily in less time.
To make this, you will mainly need curd and rice, first you remove all the stalks of green chili and finely chop green chili, along with green chili, you can also finely chop ginger and keep it in a bowl.
Take it After this, mash the boiled rice well.
Let us tell you that more soaked rice is good for making curd rice.
Now beat the curd well and add a cup of milk to it.
Now add rice inside the curd, add chopped green chilies, chopped fine ginger and salt according to taste and mix all the mixture well, if the curd rice is too dry then you can add a little water inside them.
Leave the curd rice mixture in this way for about 10 minutes.
After this, put oil in a pan and heat it, when the ghee is heated well, put mustard seeds inside it and when the mustard seeds start crackling, put curry leaves inside it, let it roast for some time and after that put peanuts inside it.
And fry the peanuts till light golden.
When the peanuts are roasted well, add the mixture made of curd and rice and mix all the ingredients well.
Now your curd rice is ready.