The 9 Best South Indian Curries to Make at Home

The 9 Best South Indian Curries to Make at Home

The 9 Best South Indian Curries to Make at Home – South Indian cuisine is home to some of the most delectable dishes in Indian cuisine. Here are the region’s top 9 curries that you should not miss!

Here Are 9 South Indian Curries You Can Make At Home:

1. Andhra Style Chicken Curry Recipe

Ginger-garlic paste, curry leaves, cinnamon, chicken masala, and a delightful cashew and poppy seed paste are used to make a hot Andhra dish. Serve with crunchy appams or rice!

Ingredients of Andhra Style Chicken Curry

  • 3 Tbsp refined oil
  • 1 Bay leaf
  • 3 Green cardamom
  • 3 Cloves
  • 1 small cinnamon stick
  • 1 onion, sliced
  • 1 tbsp ginger-garlic paste
  • 1/2 kg chicken (cut into bite size pieces)
  • 1 tsp turmeric
  • to taste salt
  • 2 cups water
  • 2 Green chillies (slit)
  • Handful of curry leaves
  • 2 tsp red chilli powder
  • 2 tbsp cashew nuts – poppy seed paste (Soak 15 cashews and 1 Tbsp poppy seed in a cup of milk for an hour. Grind it into a paste.)
  • 2 tsp chicken masala
  • 2 tsp kasoori methi
  • 1 tsp garam masala
  • 2 tsp dhaniya powder
  • for garnishing coriander leaves, chopped


1.Place refined oil in a wok. Add a bay leaf, green cardamom, cloves, and cinnamon to taste. Let them to expel the fragrance.

2.Now, add the onions. Sauté the ginger-garlic paste till golden brown. Add the chicken pieces and mix well. Cook until they begin to brown somewhat.

3. Stir in the turmeric and salt. Throw in the water.

4.Mix in the green chilies and curry leaves. Let the curry to boil.

5.Combine the red chilli powder, cashew nut-poppy seed paste, chicken masala, kasoori methi, garam masala, and dhaniya powder in a mixing bowl. Let the curry to boil until the chicken is done. If necessary, add extra water.

6.Serve with steaming rice and garnished with coriander leaves.

2. Avial Curry Recipe

Avial curry, a wonderful blend of vegetables in a light, lightly flavoured yoghurt sauce, is undoubtedly Kerala’s favourite food, especially in the summer! Great for a light lunch or when you have leftover veggies like drumsticks, carrots, pumpkin, and beans.

Ingredients of Avial Curry

  • 1 Cup drumsticks (shingh phali), chopped
  • 1 cup yam (jimikand), chopped
  • 1 cup carrots, chopped
  • 1 cup green beans, chopped
  • 1 cup tindora (tendli), chopped
  • 1 cup ash gourd (winter melon/ petha), chopped
  • 1 cup yellow pumpkin, chopped
  • 1 plantain, chopped
  • 1/4 tsp turmeric
  • Salt
  • 1/2 cup curd
  • 2 tsp coconut oil
  • 1 tsp cumin seeds
  • 1 spring curry leaves
  • For the coconut paste:
  • 3/4 cup freshly grated coconut
  • 1 tsp cumin seeds
  • 3 green chillies, sliced
  • Water (to make a paste)


Prepare paste:

1.Make a paste out of the shredded coconut. Add cumin seeds, curry leaves, and a few chiles when preparing the paste.

Prepare avial:

1. Chop the drumsticks, yam, carrots, green beans, ash gourd, and yellow pumpkin into long rectangles. Each piece should be about an inch and a half long. Check that all of the veggies are the same size.

2.Peel only the ridges of the plantain, leaving the outer skin intact. Cut them into rectangle pieces as well.

3.In a skillet, combine some water and the chopped veggies. Cook them for a while, covered, until soft.

4.Add a teaspoon of turmeric, curry leaves, four split chilies, and salt to taste.

5.Simmer for 15 minutes after adding the coconut paste to the pan.

6.Add the curd, oil, and cumin seeds to the mixture and cook for 2 to 3 minutes. Wait until the mixture has reached a semi-dry state.

7.Serve immediately.

3. Gongura Mamsam Recipe

Gongura mamsam is a mind-blowing meat delicacy that is a hearty mix of cinnamon, cardamom, onions, garlic, and chilli with gongura leaves and lamb.

Ingredients of Gongura Mamsam

  • 250 Gram Lamb meat
  • to taste Turmeric powder
  • to taste Salt
  • Ginger-garlic paste
  • For the curry:
  • 2 tbsp Refined oil
  • 6 Cloves
  • 3 Cardamoms
  • 1 stick Cinnamon
  • 1/2 tsp Cumin seeds
  • 3 tbsp Onions, chopped
  • 1 tsp Ginger garlic paste
  • 100 gram Gongura leaves
  • 1 tbsp Red chilli powder
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 10 Curry leaves
  • 6 Slit green chillies
  • Coriander leaves, chopped
  • 50 ml Water
  • 1 1/2 tsp Salt
  • Red chilli, curry leaves, fried
  • Clarified butter


1.Bring the meat to a boil with the turmeric powder, salt, and ginger garlic paste, and set aside.

2.Now heat the oil in the pan.

3.Stir in the cloves, cardamom pods, cumin seeds, and chopped onions.

4.Saute the onions until they become transparent.

5.Next, add the ginger garlic paste, gongura leaves, red chilli powder, coriander powder, turmeric powder, curry leaves, sliced green chilies, chopped coriander leaves, cooked meat, water, and salt.

6.Combine well and cook for 5 minutes.

7.Top with fried red peppers, curry leaves, and clarified butter.

8.Serve immediately with rice.

4. Chicken Chettinad Recipe

This meal is undoubtedly one of Tamil Nadu’s star dishes, with a slew of pungent spices swirled with chettinad masala. Chicken chettinad, a wonderful blend of onions, tomatoes, cloves, cinnamon sticks, cumin, curry leaves, and a thick coconut-y paste, is ideal for special occasions! Enjoy this as a filling supper with a bowl of rice.

Ingredients of Chicken Chettinad

  • 500 gms Chicken
  • 75 ml Oil
  • 150 gms Onions
  • 100 gms Tomatoes
  • 2 gms Cinnamon sticks
  • 2 gms Cloves
  • 2 gms Cardamoms
  • 5 gms Cumin
  • 2 gms Curry leaves
  • 10 gms Turmeric powder
  • Salt
  • 25 gms Coriander leaves
  • For paste:
  • 100 gms Onions
  • 50 gms Ginger
  • 50 gms Garlic
  • 50 gram Fennel seeds
  • 20 gms Cumin seeds
  • 25 gms Peppercorns
  • 10 gms Red chillies
  • 100 gms Coconut


1.Mix the paste components in a food processor. Clean the chicken and chop it into 16 pieces. Marinate the chicken in the paste for 30 minutes.

2.Cut the tomatoes, coriander leaves, and onions into small pieces.

3.Heat the oil and sauté the cinnamon, cardamom, cloves, and cumin.

4.Combine the chopped onions and curry leaves. Cook until the onions are golden brown.

5.Sauté the tomatoes for 5 minutes. Combine the marinated chicken and turmeric powder in a mixing bowl. Cook for 10 minutes, spraying with water at regular intervals.

6.Add salt to taste, cover, and simmer until done. If necessary, add extra chilli or pepper.

7.Garnish with coriander leaves and serve.

5. Bendakaya Pulusu Recipe

Do you like okra? This absolutely delicious okra curry in tangy tamarind gravy is a perfect Andhra region dish to try next.

Ingredients of Bendakaya Pulusu (Okra in Tamarind Gravy)

  • 250 gm okra
  • 75 ml oil
  • 05 gm mustard seeds
  • 03 gm curry leaves
  • 10 gm green chillies
  • 03 gm asafoetida
  • 100 gm onions
  • 05 gm turmeric
  • 20 gm red chilli powder
  • 75 gm sambhar powder
  • Salt
  • 100 gm tamarind water


1.Cut the okra in pieces about 1 inch in length.

2.Soak the tamarind and remove the pulp.

3.Chop onion and green chillies.

4.Heat oil and add mustard seeds. Wait for it to crackle before adding the onions.

5.Saute the onions until they are transparent.

6.Add curry leaves and all powders.

7.Add the okra and cook for 5 minutes on a low heat.

8.Add tamarind and water to thicken the sauce and continue to simmer until the okra is tender.

9.Simmer for 10 minutes on a low heat.

6. Kori Gassi Recipe

Kori gassi, a wonderful blend of coconut milk, tamarind, and chicken pieces, is certain to be a regal treat on the table!

Ingredients of Korri Gassi

  • For the masala:
  • 1 tsp coconut oil
  • 3 tsp coriander powder
  • 1 pinch of fenugreek seeds
  • 1/2 tsp fennel seeds
  • 8 pieces of pepper corn
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • 15 red chillies
  • 1 grated coconut
  • 2 sliced onions
  • 8 pieces of garlic
  • 100 ml water
  • For the main preparation:
  • 2 Tbsp coconut oil
  • 2 sliced onions
  • 10 curry leaves
  • 2 chopped tomatoes
  • 800 gm curry-cut chicken prepared masala
  • 1 tsp salt
  • 2 Tbsp tamarind paste
  • 100 ml coconut milk


For the masala:

1.Heat the oil in a pan. Dry roast coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds, and red chilies.

2.Now stir in the grated coconut, onions, and garlic. Cook until the onion is light brown.

3.Grind them together with water. The masala has been prepared.

For the main preparation:

1.Heat the oil in a pan. Sauté the onions with the curry leaves until they lose their colour.

2.Add the chopped tomatoes, curry sliced chicken, masala, salt, tamarind paste, and coconut milk. Mix it well.

3.Cover the pan and simmer for about 10 minutes.

4.Korri Gassi is ready for consumption.

5.Serve hot with traditional Mangalore rice/roti and garnished with curry and coriander leaves.

7. Erissery Recipe

Erissery, a spectacular meal cooked with pumpkin and coconut in around 30 minutes, is popular as a side dish throughout Kerala. It is more commonly cooked during festivals such as Onam and special events such as weddings.

Ingredients of Erissery

  • 1 Cup pumpkin slices
  • 1/2 tsp turmeric
  • to taste Salt
  • Water
  • 1/2 cup coconut, grated
  • 1/2 tsp turmeric powder
  • 2 garlic cloves
  • 1/2 tsp cumin seeds
  • 3-4 Green chillies
  • 1/4 tsp Pepper powder
  • For the tempering:
  • 1/4 cup coconut, grated
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 4 Red chillies
  • 1 Curry leaves sprig


1.Make a fine paste with the shredded coconut, garlic, cumin seeds, green chilies, turmeric powder, and pepper powder. Put it aside.

2.Boil pumpkin cubes in small batches. Before cooking, season with turmeric powder and salt. With a spatula, mash the cooked pumpkin chunks. You may also leave a few cubes rather than crushing the entire mixture.

3.Add the blended coconut paste to the pumpkin mash and cook over medium heat.

4.In a separate pan, heat two tablespoons of oil and add the mustard seeds. Add red chilies and curry leaves just as they begin to sputter. Finally, stir in the shredded coconut. Cook until the coconut is browned in color. Now combine it with the erissery.


8. Meen Murringakka Curry Recipe

A wonderful fish stew cooked with sardines, tamarind, coconut, shallots, and red chillies from Kerala’s backwaters is guaranteed to please your taste buds! This would be delicious with steamed rice.

Ingredients of Meen Murringakka Curry

  • Marination:
  • 3 sardines (You can also use sear fish)
  • Salt to taste
  • 1/4 tsp turmeric powder
  • Paste:
  • 1/2 grated coconut
  • 2 tsp chopped garlic
  • 1 tsp chilli powder
  • 1 small ball tamarind
  • For the Preparation:
  • 2 Tbsp coconut oil
  • 1/4 tsp fenugreek seeds
  • 1 sliced onion
  • 1 tsp chopped ginger
  • 2 sliced green chillies
  • 5-6 curry leaves
  • 1 cup water
  • 6 piece drumsticks (1 drumstick cut into 2
  • Salt to taste
  • For Tempering:
  • 1 tsp coconut oil
  • 1/4 tsp mustard seeds
  • 5 shallots
  • 1 whole red chilli


1. Marinate the sardines in a mixture of salt and turmeric powder for half an hour.

2.Make a fine paste with the coconut, garlic, chilli powder, and tamarind.

3.Heat the oil in a skillet and toast the fenugreek seeds.

4.Combine the onions, ginger, green chilies, and curry leaves.

5.Saute till onions turn brown. Add paste. Pour in the water and drumsticks. Cook drumsticks till done.

6. Season with salt. Marinated fish should be added. 5 minutes in the oven.

7.Prepare using coconut oil, mustard seeds, shallots, and a whole red chilli.

8.Serve immediately with rice.

9. Ulli Theeyal Recipe

Shallots cooked in a creamy coconut sauce flavoured with tamarind extract, curry leaves, fenugreek, and red chilies! Aren’t you already slurping?

Ingredients of Ulli Theeyal

  • For the Masala:
  • 5-6 Tbsp Sesame oil
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Whole black pepper
  • 1 tsp Coriander seeds
  • 1 bowl Fresh ground coconut
  • 5-6 Whole red chillies
  • 1/2 tsp Turmeric powder
  • For the Ulli Theeyal:
  • 1/4 bowl Sesame oil
  • 1 Whole red chilli
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 5-6 Curry leaves
  • 1 bowl Whole shallots
  • 3 Tbsp Ground masala
  • 4-6 Tbsp Tamarind extract
  • A pinch of Asafoetida
  • 1 Tbsp Jaggery
  • 1 tsp Garlic paste
  • To taste Salt


Prepare the Masala:

1.Heat the oil in a skillet. Roast the fenugreek, cumin seeds, whole black pepper, and coriander seeds until brown.

2.Add the coconut and continue to cook until it gets dark brown. As the red chilies are cooking, whisk in the turmeric powder.

3.Combine well, then grind to a paste.

Prepare the Ulli Theeyal:

1.Heat the oil in a skillet. Split the red chilli in half and add it to the pan, followed by the mustard, and wait for it to sputter.

2.Add the fenugreek seeds, curry leaves and the shallots. Stir.

3.Now stir in the ground masala, followed by the tamarind essence.

4.Add the asafoetida and jaggery, followed by the garlic and salt.

5.Stir everything together for a couple of minutes before serving.

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