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South Indian Subzi Recipes, South Indian Curry Recipes, Vegetables

We have a large collection of 170 different types of South Indian Curries and South Indian Vegetables. Yes, it's clrealy evident that  different types of South Indian Subzi recipes are super popular not only in South India but all across our lovely country. 

Most South Indian curries are dry or semi-dry. Dry curries are made by sautéing veggies with a tadka and a garnish of coconut, while semi-dry ones are cooked with veggies, dal and a masala paste that is usually coconut-based. Take your pick from South Indian curries like Cabbage Poriyal, Avial, Kala Chana Sundal and Chettinad Curry , and enjoy them with a bowl of hot rice.

South Indian Curries

Tomato Gojju is a spicy tomato curry with shades of tanginess and sweetness too. The Mangalorean Drumstick Curry is traditional fare along the Kerala and Konkan coast, which use coconut generously in the masalas and garnishes. An all-time favourite South Indian curd curry, the Morkuzhambu is marked by its mild tang, creamy mouth feel and rich taste.

Look for a spicy curry from Tamil Nadu, try the Chetaniad Curry.

Vegetables in Coconut Curry or Valval is a classic mixed vegetable preparation from the Western coastal region, where coconuts grow in plenty and are used abundantly in the cuisine.

Idiyappam and Appam would be incomplete without a bowl of this mouth-watering Vegetable Stew.

South Indian Subzi Recipes, Dry

Cabbage Poriyal : Poriyal is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. Cabbage tempered with mustard seeds and dry red chillies makes a delightful accompaniment to any South Indian main course.

Cabbage with coocnut make a nice Cabbage Thoren stir fry.

South Indian Curry for Festivals and Ocassions

Pongal Kootu is a tongue-tickling mixed vegetable curry made during Makar Sankaranthi or Pongal in South India. It is made with local vegetables that are in season at the cusp of winter and spring.

Rare is the wedding or festive menu that does not include Avial! the key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency.

Enjoy our  South Indian Curry Recipes, South Indian Vegetable Recipes and Suth Indian Recipe articles given below.

119 South Indian Breakfast Recipes
45 South Indian Chutney Recipes
117 South Indian Dosa Recipes
172 South Indian Idlis Recipes
53 South Indian Rasam Recipes
78 South Indian Rice Recipes
49 South Indian Sambar Recipes
90 South Indian Sweets Recipes
34 South Indian Vada Recipes
4260+South Indian Recipes
30+Karnataka Cuisine
15+Kerala Cuisine
20+Tamil Nadu Cuisine

Happy Cooking!


Pumpkin kootu, a ballet of vegetables and dal, this healthy combination cooked along with a coconut paste. Go for any choice of veggies such as white pumpkin, cabbage etc. You can top with tempering of oil, mustard seeds and curry leaves to give a refreshing feel to the kootu.

Here is a sweet and spicy drumstick and potato curry made the South Indian way i. e. Flavoured with coconut and whole spices. This curry has a predominant garlic flavour and tastes great with steamed rice . You can also enjoy drumstick in other forms like Drumstick Soup , Drumstick Pickle or Drumstick Dal .

cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with 18 amazing images. cabbage poriyal is a lightly spiced, sauteed and steamed cabbage recipe from South Indian cuisine that belongs to the category of dry vegetable stir-fries. Learn how to make cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | South Indian style patta gobi poriyal is a simple and flavorful recipe that involves sautéing cabbage with a tempering of mustard seeds, urad dal (black gram), curry leaves, and other spices. cabbage thoran is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. It makes for an excellent vegan side dish with sambar, rasam or any South Indian cuisine. You can also try other poriyal recipes like Cluster beans poriyal and French beans poriyal. tips to make cabbage poriyal: 1.Cabbage cooks quickly, so overcooking can make it mushy and bland. 2. Grated coconut or chopped cilantro give a fresh, vibrant finish. You can also squeeze in a bit of lemon juice for a tangy touch. 3. Green peas can be added for extra color and nutrients. 4. You can skip adding turmeric to the sabzi. Enjoy cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with detailed step by step photos.

An evergreen favourite of the Syrian Christians in Kerala, Bhindi Mappas features sautéed bhindi in aromatic coconut milk gravy. Although the bhindi does take some time to cook, this recipe is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. An assortment of pungent ingredients like ginger, garlic, curry leaves, etc., perk up the coconut milk, turning it from a mellow ingredient into a mouth-watering gravy for the ladies finger. Serve with plain rice . You can also try other Kerala style variants of bhindi like Dahi Bhindi or Bhindi Onion Stir Fry .

Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering and addition of grated coconut. In this recipe, you will discover how to quickly and easily prepare Ridge Gourd Upkari. Ensure that the mustard seeds splutter well when you temper them, as that will bring out the full aroma and flavour of these magical little seeds. Serve the upkari hot and fresh with sambhar rice or rotis.

Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with 30 amazing images. A brilliant combination of ivy gourd and black chickpeas to make this mouthwatering Mangalorean sabzi. Learn how to make Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | This chana tondali preparation is truly packed with punch! While boiled kala chana adds an interesting textural dimension to the dish, a special masala paste made of spices, coconut, tamarind and other ingredients gives it a fabulous blast of flavour to Mangalorean tendli chana masala . In this Mangalorean tendli chana masala the paste has a spicy and tangy flavour, which seeps through the tendli making it super tasty. Be patient and cook the tendli and chana with the masala for the specified time, to let the flavour deepen delightfully. Enjoy the Mangalorean Tendli and Chana Masala hot, with rice or rotis. Enjoy Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with deatiled step by step images.

drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | with 31 amazing images. South Indian style toor dal with drumsticks is a more flavourful variant of the everyday Dal. Learn how to make drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | phalli wali dal is a sumptuous mixture of cooked toovar dal, drumstick and vegetables like onions and tomatoes is flavoured with a few spices, and tempered with a traditional mix of mustard seeds, garlic and red chillies. Adding drumsticks to your diet gives you a plethora of health benefits. Drumsticks regulates blood sugar levels, helps improve digestive health, great for developing stronger bones, helps purifying blood, relieves respiratory disorders and boosts immunity. Not just for kids but adults too can reap health benefits of drumsticks and dal by eating drumstick dal. Drumsticks are rich in proteins and minerals and are extremely healthy. pro tips to make drumstick dal: 1. Dal tends to thicken if you serve it later, then just add little water and re-heat. 2. You can also add chopped onions to make this dal. 3. Do not overcook the dal otherwise the drum stick will get over cooked and become mushy. Enjoy drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | with detailed step by step photos.

Bhindi coupled with everyday ingredients like onions, green chillies and garlic gives you a tasty and healthy subzi that you can make any day. It is really simple but tastes awesome. Try other healthy subzis like Baingan Methi ki Subzi and Broccoli and Zucchini in Red Capsicum Gravy .

This mouth-watering South Indian curry is nothing short of a delicacy with its unusual combination of veggies, flavoured aesthetically with a mildly-spiced coconut paste. Do not chop the veggies too finely when making Avial, because the veggies should retain their shape and vibrant colour after cooking. This makes the Avial look very appetizing! Pleasing to the palate, with the mellow flavour of coconut and fresh curds, Avial can be enjoyed with Jowar Pyaz ki Roti instead of the plain wheat flour rotis .

drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | with 38 amazing images. drumstick vegetable curry recipe is a delicious and nutritious dish made with drumsticks. Learn how to make drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | A symphony of Gujarati flavors comes alive in saragva nu shaak, a delightful drumstick curry. This traditional dish features tender drumsticks simmered in a fragrant and flavorful gravy, making it a staple in Gujarati cuisine. shevga bhaji is a delightful Indian dish bursting with color and flavor. Tender moringa pods (drumsticks) are the star ingredient, simmered in a rich tomato-based curry. Besan (gram flour) adds a touch of nuttiness, while aromatic spices and spice powders create a warm and inviting depth. This comforting and nutritious curry pairs perfectly with rice or roti for a satisfying meal. This drumstick vegetable curry features a generous amount of besan (gram flour), which thickens the sauce beautifully. To savor the textural contrast between the crisp vegetables and creamy besan gravy, enjoy it immediately after preparation. pro tips to make drumstick vegetable curry: 1. Instead of lemon juice you can also add tamarind pulp to make this recipe. 2. Peel a thin layer of the outer skin from the drumsticks. This removes any bitterness while allowing the flavors to penetrate. 3. Explore adding other vegetables like potatoes, carrots, or green beans for extra texture and nutrients. Enjoy drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | with detailed step by step photos.

Malabari curry, an aromatic south indian curry prepared with a silky finish touch of coconut milk! make sure you do not add the coconut milk while pressure cooking or you”ll end up with an unpalatable disaster.

gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with 39 amazing images. gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter is a flavourful starter made with cauliflower florets. Learn how to make cauliflower 65 restaurant style. To make gobi 65, combine the plain flour, cornflour, chilli powder, ginger paste, garlic paste, coriander, garam masala, turmeric powder, coriander powder, lemon juice and salt in a deep bowl and mix well. Add approx. ¾ cup of water and mix well. Add the cauliflower florets and mix gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry a few cauliflower florets at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Next, heat the oil in a broad non-stick pan, add the garlic, ginger, green chillies and curry leaves and sauté on a medium flame for 1 minute. Add the onions and little salt and sauté on a medium flame for 2 minutes. Add the deep-fried cauliflower and sauté on a medium flame for 2 minutes. Serve immediately. In 1965, A. M. Buhari, the owner of Chennai’s famous Buhari Hotel chain introduced a starter called Chicken 65, which became so popular that vegetarian variants like paneer 65 and gobi 65 soon emerged, which is also known as crispy gobi 65 dry! Today, the vegetarian versions are so popular that they are served in most popular restaurants as a starter apart from being sold by roadside vendors and bakeries! This Indian veg starter is also made in homes as an accompaniment for evening tea. Cauliflower 65 restaurant style is a scrumptious veg version made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Strong notes of ginger and garlic make this an appetizer in the true sense of the word! You can also try other cauliflower based recipes like the Cauliflower Stir-fry or Cauliflower in Schezuan Sauce. Tips for gobi 65. 1. In the batter, do not add all the water at once as it won’t be able to coat the cauliflower well. 2. The batter should of coating consistency. 3. Do not put the batter to rest or else it will release water and make the batter thin. So make the batter and make the recipe. 4. Serve immediately or it will turn soggy. Enjoy gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with step by step photos.

French Beans in Coconut Curry is not just tasty but also visually appealing. The bright green of the beans stands out well against the white gravy. The addition of roasted peanuts makes the dish all the more special, because the nuts complement the beans very well, and add a delightful crunch to the gravy. Enjoy this curry with rotis or parathas .

avial recipe | aviyal recipe | South Indian avial | Kerala avial | with 35 amazing images. avial recipe is also called aviyal in South India. Learn how to make Kerala avial recipe. Avial is a traditional mixed vegetable dish that originated in Kerala cuisine, but gained an equal fanfare in Tamil nadu cuisine as well. Rare is the wedding or festive menu that does not include avial! Sadya, a traditional feast of Kerala always includes avail which is served with other vegetables , rice, pickles spread out on a plantain leaf. I share a time-honored method of making a delicious avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd ( yogurt, dahi). The key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully! Serve avial with steamed rice, sambar, pickle for a complete South Indian meal. pro tips for avial recipe. 1. Using coconut oil to cook South Indian food is a healthier option than processed seed oil. 2. You can mix and match the vegetables used for making avail based on what is in your kitchen and in season. 3. We first half cooked drumsticks ( Saijan ki phalli ) as they take the longest time to cook and then added all the vegetables. 4. Cut your vegetables (drumsticks, French beans, carrots, yam (suran), red pumpkin (bhopla / kaddu), raw banana and brinjal (baingan / eggplant) to 25 mm. (1") pieces, like French fries or thin long sticks. 5. Put the raw banana pieces in water to prevent them from turning black. 6. Remember that vegetables must be added to boiling water to retain their colour. If you add vegetables to cold water and cook them they will lose their colour. Enjoy avial recipe | aviyal recipe | South Indian avial | Kerala avial | with step by step photos.

Here's a spicy curry from tamilnadu that tastes best with steamed rice. The chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.
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