South Indian Recipes

South Indian cooking is simpler, plainer and leans towards vegetarianism. There are a variety of breads prepared with rice flour and lentil flour. The curries and accompaniments are unique in flavour, but does not have to be hot and spicy.

A typical meal would always consist of a rice dish accompanied by a thin lentil soup called "rasam", a thick lentil dish known as "sambar" along with other vegetable dishes.

Pork Vindaloo
Rice Pilau with green peas and almonds
Lemon Rice
Tomato Chutney

Goan-Style Pork Vindaloo

Pork Vindaloo is a favourite in dish from Goa, the southern most tip of India known for its sunshine and white sandy beaches. Although the weather is very hot, Goans love to eat this hot and spicy meat dish, served with rice or chappati, an unleavened bread made with whole wheat flour. Pork is generally not that popular in other parts of India and ofcourse it is taboo for the Muslims

Pork Vindaloo

Ingredients:

1 kg. Lean pork - cut into bite size pieces
2 large onions, chopped fine
3 Tbsp. Vindaloo Paste(see recipe below)
3/4 cup white vinegar
2 cups water
Salt to taste
3-4 Tbsp. Oil

Vandaloo Paste:
Grind following ingredients in a grinder and mix into a paste with a little water:

10 red chilies (or 3 heaped tsp. Chili powder)
10 pepper corns
10 cloves garlic
1" piece of ginger
8 cloves
1" piece cinnamon
1 t. cumin
1/2 t. mustard
1/2 t. sugar

Method:

Marinade meat with spice mixture and vinegar overnight, or for at least 3-4 hours.
Heat oil, add the chopped onion, and fry until softened.
Add the marinated pork and continue to fry until colour turns dark.
Add water and cook on slow heat for about 40 minutes or until pork is very tender.
Serve with steamed Basmati rice, yogurt & cucumber salad.

Rice Pilau

With green peas and almonds

1 cup Basmati rice, washed
1/2 cup frozen peas
cups water

Sauté in a pan:
1 tsp cumin
1/2 tsp ginger
1 small stick cinnamon
3-4 cardamoms, crushed
4 peppercorns
2 cloves
1 Bay leaf
1 onion, chopped

Add:

Rice and saute for a few minutes
Add water, peas & salt to taste.
Bring to boil and simmer for about 10 minutes.
Cover pan and simmer on very low heat for another 10 minutes until rice is fluffy.
For garnish, sauté in a pan with 1 tsp. butter.
1 tbsp. slivered almonds
1 tbsp. raisins

Lemon Rice

2 cups Basmati rice (cooked)

Ingredients:

3-4 T oil
1 T. mustard seeds
1/8 tsp. Asafoetida
2 T. channa dhal
1T. Urad dhal (husked)
2 T. peanuts
1 green chilli
1 red chilli
1/4 tsp. turmeric
Juice of 1 large lemon
Fresh grated coconut(optional)
salt

Instructions:

Cook rice in 3 cups water for about 15 minutes until almost done, and grains are separate.
Heat oil in a heavy bottom pan.
Add seasoning ingredients in the order listed above.
When spices are fragrant and slightly browned, add rice and mix well until grains are well coated with oil and spices.
Lastly add the juice of lemon and salt to taste and mix well.

Tomato Chutney

2 cups Basmati rice (cooked)

Ingredients:

1 good-sized tomato, chopped fine
1/2 large onion, chopped fine
2 Tbsp. Safflower oil
1 tsp. cumin seeds
1 tsp. black mustard seeds
1 pinch asafoetida or Hing
3 curry leaves, fresh or dried
1 Tbsp. Cilantro leaves, chopped
1/4 tsp. turmeric
1/2 small green chilli, chopped or 1 pinch cayenne
1 tsp. cane sugar

Instructions:

Heat a frying pan on medium heat and add the oil, cumin and mustard seeds.
When the seeds pop, add the asafoetida, curry leaves, cilantro, chilli and onions.
Sauté until the onions are translucent.
Put in the tomatoes and sugar. Stir gently to coat them well.
Cover and turn off the heat.
Let sit for a few minutes and serve.

Note: Do not make this in a copper pot or store in a metal container other than stainless steel, because the acid in the tomatoes will interact with the metal and ruin the chutney.

Recipes demonstrated by:

Jini Aroon,
Cooking Instructor/Caterer
Contact Jini for information on these recipes and other services she provides.

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