South Indian Recipes

Rava Idly

Sooji- 1/2 kg.
Sour curd- 1 kg.
Mustard- 1 tea spoon.
Broken cashew- 1 table spoon.
Ghee- 2 table spoon.
Curry leaves and corriander leaves.


  1. Pour 1 table spoon of ghee in a frying pan and fry the sooji.
  2. Now add the remaining ghee in another pan and add mustard to it.
  3. Let the mustard burst.
  4. Now fry the cashew till it becomes golden brown.
  5. Now add sooji, cashews, curry leaves and corriander leaves to the sour curd. (If curd is not enough,you may add one more cup)
  6. Now bake it in the idly pan. Serve hot with onion chutney.

Coconut Chicken

2-3 chicken breasts
1 can coconut milk
1/2 cup sweet peas
1 green onion, chopped
1 big carrot, sliced thin
1 tbsp curry powder
Salt and pepper to taste
Oil as needed

How To Make Coconut Chicken:

  1. Remove bones and skin from the chicken.
  2. Wash and cut it into bite-size pieces.
  3. Heat oil and fry them.
  4. Add carrot, peas, onion, pepper, salt and curry powder to it.
  5. Cook for 5 minutes.
  6. Combine coconut milk with it, mix well.
  7. Cook it for about 10 or 15 minutes more.

Coconut Chutney

1/2 Coconut
Lemon sized tamarind
10 Red chillies
Salt to taste
1 tsp urad dal
1 tsp mustard seeds
2 tsp Oil
1 tsp Chana Dal
Few red chilli pieces and curry leaves
A pinch of hing
1/2 tsp Jeera

How To Make Coconut Chutney:

  1. Shred the coconut into small pieces.
  2. Fry the red chillies in a small pan.
  3. Grind red chillies, coconut, tamarind and salt. Add minimum water.
  4. Heat oil in a small pan. Add urad dal, chenna dal, mustard seeds, jeera, red chillies, hing and curry leaves.
  5. Add the seasoning to the coconut chutney after mustard seeds start spluttering.
  6. Coconut Chutney is ready.