Beyond dosa and vada: Try these 15 unique recipes from South Indiahttps://indianexpress.com/photos/lifestyle-gallery/sounth-indian-food-15-unique-recipes-from-main-course-to-desserts-3046113/

Beyond dosa and vada: Try these 15 unique recipes from South India

From main course to desserts try out these unique recipes from the southern states.

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South Indian food is not just about dosas, vadas and uttapams. And it is definitely not restricted to vegetarian dishes. Love South Indian food but bored with the known variety, try these unique recipes to renergise your love for the healthy cuisine.

Buttermil Dosa: This dosa made with buttermilk is a super soft dosa that melts in mouth. Light golden brown in colour and mildly crisp on the edges, this dosa can be relished with any chutney. Click here for the full recipe.

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Perfect snack: The Paruppu Vadai also known as Aamai Vadai is a fritter made using three kinds of dals. Generous amount of finely chopped ginger, green chillies and curry leaves are added to the batter to make it more flavourful. This vadai looks and tastes crispy outside and soft inside. Click here for the full recipe.

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The iconic kozhukattai — steamed, sweet/savoury rice balls — is a wonderful thing and loved by South Indians across the country. But, if you don’t want rice, you could substitute it with oats and then add some veggies to it for a nutritious and easy-to-make power-packed breakfast. Click here for the full recipe.

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Allam Pachadi is the all time favorite side dish for anything on your plate. This is an authentic , traditional pickle/chutney/thokku of Andhra Pradesh. It can be even used as a dip or spread. It can be spread on rotis and rolled. It tastes great with idli, dosa and pesarratu. It can be mixed in hot rice and had with any raithas. Click here for the full recipe.

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Kundapur near Mangalore is believed to be the place where the iconic Mangalorean Chicken Ghee Roast was invented.
This fiery red, tangy and spicy preparation has an unmistakable flavour of clarified butter or ghee, in which the meat and the spices are roasted in. However, This is not a dish for the faint-hearted. Click here for the full recipe.

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Hyderabad is not just about its biryanis.
Even before Telangana came into its own in 2014, there was a lot left to be explored of the state’s and its capitals’ cuisines. Puntikura mamasam, or Puntikura mutton, is a favourite dish from the region, and is a perfect accompaniment to bajra or jowar rotis. Click here for the full recipe.

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Malabar Avail: No Malayali feast is complete without this nutritious and tasty dish. There’s a lot of be said about the avial. It’s got a lot of veggies, yogurt and beans. And, it isn’t just filled with nutrients; it’s also tasty as hell. Click here for the full recipe.

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Do you know the four southern states have four different kinds of Rasam? Eaten with rice or as a soup, bursting with nutritional and medicinal benefits, chaaru, rassa, saaru, most popularly known as rasam, is a much-loved and versatile dish. Known here about the Lemon Rasam Click here for the full recipe.

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Paruppu Rasam — Tamil-Brahmin Style: The rasam in Kerala is largely tamarind based, with a lot of pepper and spices and is generally consumed during lunch and dinner. The Karnataka rasam is slightly sweet, while in Andhra Pradesh and Tamil Nadu, the rasam, which is served for breakfast, as well as lunch and dinner, is medium spicy with tomatoes, dal and tamarind as the main ingredients.Click here for the full recipe.

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Tired of same rasam? Don’t worry; try this tangy-sweet Pineapple Rasam. The fusion of tangy Tamarind and sweet Pineapple will elevate your senses. Click here for the full recipe.

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Vaingana Puddi Saggle which is a curry of baby brinjals cooked with fenugreek and coriander in a coconut-based masala, is your perfect dish for a Konkani meal. Click here for the full recipe.

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Thanjavur raw mango curry: This is a curry which is known for its juicy, flavourful, tangy, pulpy cooked raw mango in spicy kuzhambu.
No grinding at all. It’s ideal for busy mornings since raw mango takes very little time to cook and this kuzhambu/gravy can be made in less than 15 minutes. Click here for the full recipe.

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The pineapple pulissery is a traditional Kerala dish that is also served on festive occasions and weddings. It is recommended that you prepare this a few hours ahead, so that the flavour of the pineapple is infused into the gravy by the time it is served. The curry should be a bit more yellow in colour than seen in the picture. Click here for the full recipe.

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Thengai Poli: This is the South Indian version of the Pooran Poli made using a coconut filling. Poli is nothing but sweet paratha stuffed with the mixture of coconut and jaggery. People who relish sweets will definitely fall in love with this South Indian traditional polis. Click here for the full recipe.

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Unda Payasam: You can call it a traditional Kerala style dessert made with rice flour, coconut and banana. The combination of rice flour and coconut never loses its magic and addition of banana adds a different flavour to this dish. Click here for the full recipe.