South Indian Food: News, Photos, Latest News Headlines about South Indian Food

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This quick rasam recipe needs just five ingredients

June 04, 2020 5:15 pm

Have you tried the flavourful South Indian rasam made without rasam powder?

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This South Indian khara bhath recipe is perfect for a hearty brunch

June 02, 2020 7:38 pm

In the mood for a South Indian dish? Try this quick recipe today.

Kerala recipes, chutney powder, chammanthi podi, coconut recipes

The Back Burner: Make this delicious coconut chutney powder from Kerala

May 30, 2020 10:41 pm

Chammanthi podi is best had with rice, but goes well with idlis and dosas as well.

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The Back Burner: Homemade molagapodi is easier than you think

May 27, 2020 8:00 pm

Also known as gunpowder, molagapodi is the most popular of South India’s rich tradition of chutney powders.

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Care for a yummy yet light meal? Try making idli rasam

May 08, 2020 7:44 pm

Count on this easy recipe for breakfast, snack time or even dinner.

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Want to make perfect, fluffy idlis? Keep these tips in mind

May 18, 2020 5:15 pm

There are certain rules to making soft idlis. If you have been wondering about it at all, here is a ready reckoner.

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Like instant coffee, instant idli is also possible now

October 05, 2019 9:57 am

Dr Mahalakshmi Nagubandi and Ayyappa Nagubandi describe the concept of automation of food while pointing out how idlis make for a filling dish.

South Indian cuisine is Anil Kapoor's fitness mantra; here's why

September 24, 2019 8:43 am

The actor who has the vigour and youthful vibe recently credited the humble idli sambar as one of the secrets behind his fitness.

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From lassi to kombucha, our fascination with fermentation continues

August 16, 2019 4:48 pm

Spilling The Beans - 1: South Indian staples from idlis to appams and dosas feature fermented rice-and-dal batters; while in the North, fermentation has led to probiotic drinks suited to the regional climate from the creamy lassi to the tart-and-salty kanji.

Simply South

June 02, 2019 12:10 am

The open food market, with the aroma of simmering sambhar, freshly fried vada, and chutneys, is not restricted to residents of the sector, with more than 400 people from across the city thronging the place and weekends seeing a much larger crowd.