South Indian Curry Families This cookbook lists common to the four south Indian states – Andhra, Tamilnadu, Kerala & Karnataka
1.: Raw Yogurt Curry (Thayir Pachadi /Perugu Pachadi) (Raw / cooked vegetables mixed in yogurt). Basic Recipe : Take a handful of raw / cooked and chopped vegetables. Mix in a cup of yogurt and two pinches of salt. See 1001 Thayir Pachadi / 1001 Tambli for variations.	South Indian cuisine building blocks :Rice, Millets, Vegetables, Spinach, Tuvar dal, urad dal, Coconut, Tamarind & Yogurt. Key Starches : Rice, Millets (Ragi & Bajra in rural areas). Typical Urban breakfast:: A batter of soaked and ground rice and urad dal is fermented & steamed into small cakes (Idli), or large, thin and crispy crepes ( Dosa),or pancakes (Uttappam). Poori ( deep fried unleavened, wheat flatbread) / Pongal ( Rice & lentil porridge) / Upma (Cereal grits porridge) are also common- All these areserved with a variety of chutneys./ sambar. Typical Rural breakfast : Rice soaked in water overnight or a porridge made from ragi / bajra flour is mixed with a pinch of salt and some buttermilk. It is drunk accompanied by a pickle. Lunch : Rice is served with a one or two curries listed here. Rice is also eaten mixed with a Spiced lentil powder ( Podi) at the beginning of a meal and and with yogurt at the end. Key Flavourings: Mustard, asafetida, red chilies, curry leaves, turmeric, coriander seeds, cumin. Universal South Indian Flavouring : Heat a spoon of oil. Add a pinch of mustard seeds, a red chili and a few curry leaves. Mix in with any curry and serve. Curry Bases : Tamarind, yogurt, tuvar dal & coconut. Preferred fats : Sesame oil ( Tamilnadu), Peanut oil( Andhra) , Ghee, Coconut oil ( Kerala). Protein Source: Lentils (Masoor dal, Mung dal, Channa Dal, Tuvar dal), Fish and seafood), Chicken, Mutton & eggs. Beef is common in Kerala due to the Syrian Christian / Arab influence & Pork was popularized by the Portuguese along the west coast. Common Vegetables: Eggplant, String beans, broad beans, French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Drumstick, Spinach, raw banana, yam, colocasia Pumpkin, Squash, Bitter gourd. Souring agents : Tamarind, Kokkum, Green mangoes, yogurt, tomatoes . Shopping List for making basic Curries Coconut, yogurt, tamarind paste , Tuvar dal – 500 gms, Oil – 100ml, Mustard, coriander seeds, turmeric powder, pepper, Red chili, Green chili, – 50 gms. Vegetables, Salt, Sugar – as needed. Curry leaves, asafetida, cumin, – 50 gms. Download Posters : Tamil cuisine 1, Tamil Cuisine 2, Basic Indian curries , Basic South Indian Curies, North Indian Curries poster 1, poster 2 www.ramkicooks.blogspot.com
2.: Dry Vegetable Curry (Poriyal / Kura / Paalya / Kari) (Stir fried and flavoured vegetables) Basic Recipe : Take a handful of boiled vegetables. Mix in two pinches of salt, universal flavouring (fried mustard, curry leaves and red chili – see side bar) and stir fry for a few minutes. See 1001 Dry vegetable curries.
3.: Cooked Yogurt Curry (More Kulambu / Mosaru Baaji/ Pulissery)(Vegetables simmered in flavoured yogurt) Basic Recipe : Take a handful of raw / cooked and chopped vegetables. Blend a cup of yogurt with a green chili,two pinches of grated coconut, salt and a pinch of turmeric powder. Mix in universal flavouring. Stir and cook on gentle flame for 5 minutes, stirring often. See 1001 More Kulambu for variations.
4.: Tamarind curry (Kulambu / Pulusu / Pulingari) (Vegetables / meat/ sea food simmered in flavoured tamarind water) Basic Recipe : Take a spoon of tamarind paste dissolved in a cup of water. Mix in two pinches of salt, coriander powder, chili powder, a pinch of turmeric powder, sugar / jaggery. Add half a handful of chopped and boiled vegetables. Cook on gentle heat for 10 minutes. Mix in universal flavouring. See 1001 Kulambu, 1001 Pulusu for variations.
5.: Lentil Curry . (Paruppu/ Pappu / Thove/ Parippu) ( Boiled and flavoured lentils). Basic Recipe : To a cup of lentils ( tuvar dal / Mung dal) add two cups of water, a pinch of turmeric and two pinches of salt. Add to a pressure cooker and pressure cook for three whistles. See 1001 Paruppu Masiyal, 10 Pappu
6.: Coconut Curries (Aviyal / Kaalan/ Erissery) (Vegetables simmered coconut – chili- cumin paste) Basic Recipe : Aviyal : Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches of cumin and salt. Mix in a cup of yogurt. Mix in a handful of chopped and boiled vegetables and a spoon of coconut oil. See 10 Simple Aviyals, 1001 Aviyal for variations.
7.: Tamarind – lentil Curry (Sambar) (Vegetables simmered in flavoured tamarind water and boiled lentils) Basic Recipe : Take a spoon of tamarind paste dissolved in a cup of water. Mix in two pinches of salt, coriander powder, chili powder, a pinch of turmeric powder. Mix in a handful of boiled tuvar dal. Add half a handful of chopped and boiled vegetables. Cook on gentle heat for 10 minutes. Mix in universal flavouring. See 1001 Sambar for variations.
8.: Tamarind / lentil thin curry (Rasam/ Chaaru / Saaru):(Flavoured tamarind water and lentil stock ) Basic Recipe : Take half a spoon oftamarind paste. Mix in a cup of water / lentil stock ( the water in which lentils has been boiled). Mix in a pinch of coriander powder, cumin powder, pepper powder and two pinches of salt. Bring to a simmer and add universal flavouring. See1001 Rasam for variations.
9.: Coconut - Lentil Curry (Kootu/ Kootu kari) (Vegetables andboiled lentils simmered in coconut – chili- cumin paste) Basic Recipe : Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches each of cumin and salt. Mix in a handful of cooked lentils ( tuvar dal / chana dal / Mung dal). Mix in a handful of chopped and boiled vegetable and half a cup of water. Simmer for five minutes. Add universal flavouring. See 1001 Kootu for variations.
10.: Blended Curries (Thogayal / Pachadi / Chutney) (Goodies blended to a paste with tamarind, salt and chilies) Basic Recipe : Take a handful of coconut ( or salad vegetables / cooked vegetables / roasted dal). Blend to a paste with a bit of tamarind paste, a chili ( dry / fresh) and two pinches of salt. Add universal flavouring and serve. See 1001 Thogayal, 1001 Paruppu Thogayal, 1001 Coconut Chutney for variations.