This is a dry dish made with vegetables like beans, cluster beans or banana flower and dal. It usually goes well with More Kuzhambu , raitas like Red Pumpkin Pachadi or Doodhi Pachadi and dry roasted or fried appalam.

Plantains (bananas) are one of the most commonly grown vegetables along the coast. This dish is very easy to make and is a wonderful accompaniment to steamed rice and dal.

The plantain (banana) is one of the most commonly grown vegetables along the coastal and richly-irrigated regions of India. This dish, made using the plantain is a part of the festive fare served on Onam and Pongal. It is very easy to make and is a wonderful accompaniment to steamed rice and dal .

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. Whistles: 2 high

With ripe mangoes, you think of making everything from ice-cream and smoothies to fruit salads and muffins – everything except a savoury curry, right? Just think – why not? Savoury and spicy, at the same time tangy and sweet, the Ripe Mango Curry is one in a million. Exotic but dashingly tasty, this curry is made with common spices and everyday ingredients like ginger, garlic and tamarind. It is absolutely no-fuss and can be made on any day when the mango is in season. Yet, despite all the ease of making it, it seems special. Indeed, the Ripe Mango Curry is a must-try. Enjoy it with a bowl of steaming hot cooked rice. Try other ripe mango recipes like Mango in Coconut Curry and Fajeto .

Ghassi is a special Mangalorean curry that is flavoured with a freshly-ground masala paste, made of coconut, onions, roasted spices, and other ingredients. This special masala instils abundant energy into the dish, which may be made of varied veggies or pulses like green gram, chana, potatoes, cauliflower, etc. Here is a delicious Sprouted Green Gram Ghassi, in which the rustic flavour of green gram mingles with the zesty masala to give you a totally irresistible taste. The overtones of garlic make this quick and easy curry all the more delicious. Serve it with hot rice. Also try other dishes from the Mangalorean region like Mangalorean Tendli and Chana Masala or Vegetables in Coconut Milk .

An everyday preparation of Tamil Nadu, this South Indian subzi is made of red amaranth, perked up with a spicy coconut mixture. We have reduced the amount of coconut to a healthy level so that you can have this without any qualms. Different types of greens are available in abundance in South India, especially in the summer months when vendors sell it from door-to-door every morning. So, people love to buy the greens fresh and cook them for lunch. This Thandukeerai recipe is one of the most common ways of cooking iron-rich amaranth. It is quick and easy and tastes great with Rice, Sambhar or Rasam.

Vegetables in Coconut Milk, also called Valval, is a sumptuous mixed veggie preparation in traditional Mangalorean style. Here, the veggies are cooked in a base of mildly sweetened coconut milk, and flavoured with a tempering of cumin and green chillies. Simple but elegant, Vegetables in Coconut Milk is a dish that appeals to everybody. You can serve it with dal and hot rice , or with rotis . Although you can slightly alter the combination of veggies used, do not miss out on traditional ones like red pumpkin and ivy gourd, because they are important to get the authentic effect.

Erissery made with yam and plantains is a part of the festive fare served on Onam , the biggest festival celebrated in Kerala. Alternatively, this recipe can be prepared with pumpkin and red oriental beans too. You can also try other South Indian vegetable dishes like Malabari Curry or Avial .

Kalan is a spicy, curd-based gravy recipe from Kerala. However, follow these instructions closely and take care not to overheat the dish, as the curds will separate and leave you with quite an unpalatable dish if you cook it on a high flame. If done right, however, this dish is sure to transport the diner to culinary heaven! This homely and satiating curry goes perfectly with a bowl of rice . Also do try other South Indian curries like Chettinad Curry or Malabari Curry .

Tindora or tendli is very popular in the south, especially andhra. I prepared this dish with a tempering of mustard, curry leaves and asafoetida and finished off with a combination of masalas like coriander and cummin seeds, dry red chillies and sesame seeds. Lemon juice is added instead of tamarind for that tangy taste. Perfect as a side dish or with chapattis.
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