If you are looking for delicious rice recipes, you will love these traditional South Indian dishes. Some of the dishes you will find here are Lemon rice, Coconut rice, Black pepper rice, and Ghee-rice. Here are some other popular South Indian dishes that you will love. You will also find the % Daily Value (DV) of each food so you can easily make a healthy choice. Regardless of whether you choose to eat these dishes hot or cold, you are sure to find a dish that suits your taste.
A simple recipe for lemon rice can be prepared using a pressure cooker. Simply set the pressure cooker on high and cook the rice for four to ten minutes. If you don’t have a pressure cooker, you can use a pot on the stove top. Lemon juice and mustard seeds give the dish its tangy and addictive flavor. Lemon rice can also be made using precooked rice. For an authentic taste, lemon rice should be made with ripe lemons.
If you’re unfamiliar with lemon rice, it’s an excellent way to begin learning how to make this popular South Indian dish. Lemon rice is simple to make and requires only three main ingredients: rice and freshly squeezed lemon juice. This dish is delicious on its own, but many people prefer to pair it with chutney, a fried snack, and/or a bowl of plain yogurt. To spice up your dish, add curry leaves or coriander leaves.
Once you’ve chosen the ingredients, start cooking the rice. Heat a skillet or pan and add the oil. Next, add the mustard seeds, hing, and turmeric powder. Cook until the seeds start to splutter. Add the cooked rice, peanuts, and roasted nuts. Stir until the rice is completely combined. Serve with a hot curry. You may also use leftover rice to prepare this dish.
If you love coconut, you will love this Coconut Rice recipe. While it is typically served as a savory side dish, it can also be served as a dessert with a little sugar. Listed below are several reasons why this rice is a great choice for any meal! These tips will help you enjoy this rice in no time. It can be served with nariyal chawal, dal, or plain steamed rice!
First, heat a large kadai. Add 3 tsp oil to it and add 1 tsp mustard seeds, 1/2 tsp urad dal, and 2 green chilies. After the onions and spices are steamed, add 2-3 inches of ginger. Sauté the ginger for about a minute. Add about 3/4 cup grated coconut and saute until it is golden brown. Once the coconut is golden brown, add the cooked rice and stir gently to combine. Sprinkle some salt and serve.
To add a nutty flavor and crunch to Coconut Rice, you may want to add urad dal or chana dal. You can also add cashews or peanuts. If you want to make your Coconut Rice recipe gluten-free, you can omit the asafoetida or sesame seeds. Coconut oil is a wonderful addition to this dish, and adds a distinctive aroma.
Black pepper rice
This spicy side dish is a simple weeknight meal that pairs perfectly with raita. It is also a delicious choice for office lunches. This black pepper rice recipe is best made with leftover rice, because fresh rice will turn out too mushy. To prevent this from happening, allow the rice to cool completely before mixing in the other ingredients. To speed up the cooling process, spread the rice in a baking tray or refrigerate it.
If you are looking for a fast, easy recipe for leftover rice, you should try making Indian Black Pepper Rice. This simple rice dish is flavored with freshly ground black peppercorns, and it comes together in a matter of minutes. Whether you make it from scratch or use leftover rice, this dish is perfect for any meal. It goes well with any type of curry. And when you want a no-fuss meal, pepper rice is the ideal choice.
To prepare this spicy side dish, heat two tablespoons of vegetable oil in a pan over medium-high heat. Add 1 teaspoon of mustard seeds, chana dal, and white urad dal. Saute for a minute or so, then add the chopped onion and cashew nuts. After the dals are golden, add the freshly ground black pepper, and continue cooking on low heat until coated.
One of the most famous ghee rice recipes comes from south India. It is a popular staple food and can be served in many forms. Neychoru, or ghee rice, is one of these. Neychoru is a spicy rice dish cooked in ghee. While most ghee rice recipes are made with long-grain basmati rice, it is equally delicious with short-grain Jeera Samba rice. You can easily double or triple the recipe and add any number of side dishes to compliment the meal. You can skip the green chilies if you like.
Before cooking ghee rice, make sure you soak the rice for 20-30 minutes before cooking. This prevents the rice from becoming sticky during cooking. Once the rice is soaked, you can add raisins and cashew nuts or other garnishes of your choice. This dish is the perfect way to get a full taste of south Indian food. You can make this dish in a pot or a pressure cooker, depending on how much space you have in your kitchen.
Once you’ve got your ingredients together, you can start cooking the ghee rice. Cooking the rice in ghee with aromatic spices will lift the flavor of the dish. Ghee rice recipes of south India are similar to kidu rice. Listed below are some of the best ghee rice recipes from the south of India. Give these recipes a try and enjoy the delicious flavors!
Coconut rice with cashew nuts
This delicious dish can be made in a pressure cooker or on a stove top. Just make sure the rice is al dente or undercooked, and drain any excess water. Add the drained rice to a pan, and mix with 1 tsp coconut oil and some salt. Coconut oil makes the rice nonsticky. Heat a pan over medium heat, and then add the coconut. Toast the coconut in the pan until it turns a light brown. This process should take about three to four minutes.
First, cook the rice until it separates into small pieces. Add about a tsp of oil and slivered ginger, and stir. Next, add the dal and curry leaves. Let these cook for about two minutes. After the dal changes color, add the cashew nuts, curry leaves, and asafoetida, and stir. Allow the mixture to cool for about five minutes, and then serve.
In addition to fresh grated coconut, this delicious south Indian rice recipe uses lentils and spices. It’s a perfect lunchbox item, and it’s gluten-free and vegan. It can be made in a one-pot cooking method, which makes it easy to pack for your child. And it’s easy to pack in your child’s lunchbox, so you don’t have to worry about cooking a separate meal for them.
Coconut rice with sesame oil
A simple, quick meal, coconut rice with sesame oil in south Indian cuisine is an easy way to satisfy the hunger pangs of hungry visitors or guests. Sesame seeds and ginger oil add a distinct flavor to this rice dish, which goes especially well with brown rice. The nutty flavor of sesame seeds goes well with fish or chicken. These delicious rice dishes are light and nutritious, and can be prepared quickly in just a few minutes.
Start by heating a small saucepan over medium heat. Add the sesame seeds and fry them for about three to four minutes until they become a pale beige color. Once the seeds have roasted, remove them from the heat and add the steamed rice. Season with salt to taste, and serve hot or warm. If you prefer, you can also serve it with a gravy.
Coconut rice is an excellent lunchbox recipe. Coconut rice with sesame oil has a coconut-nutty flavor and the aromatics of curry leaves. It can be made vegan and gluten-free. The coconut-rice mixture is delicious served with curry or a spicy gravy. The coconut rice will be ready in less than 30 minutes! For true South Indian food, use all the spices in sufficient quantities.
If you love curds and yoghurt, then you will definitely love this South Indian recipe. Made with curds and mushy rice, this dish is usually served with papad, papadum, or pickle. Traditionally, puliyogare is prepared by mixing curd with mushy rice and tempering it with some basic spices. Another one-pot rice dish is jeera rice.
First, prepare the gojju by roasting 2 tbsp of sesame seeds and a tsp of cumin and urad dal in two teaspoons of oil. Once the seeds are golden, add them to the rice and continue to cook. After the puliyogare mixture is thick, stir it with your hands. Add one and a half cups of hot water to the inner pot. Stir well, then serve with curd and papad.
You can cook the rice using any method you prefer. Afterward, spread the cooked rice to separate the grains. Next, heat oil in a saucepan on medium-high heat and add cumin seeds, urad dal, and chana dal. Sauté for 30 seconds. Add the chopped onion and green chilies, and fry until fragrant. Next, add the Puliyogare paste, stirring well. Add a dash of curry leaves to it and simmer for 20 minutes until the masala becomes thick and creamy.