Popularly known as ‘Curd Rice’, this is a comforting and popular South Indian dish made by mixing cooked rice with curd and tempering it with mustard seeds, curry leaves, and green chillies. It’s often garnished with pomegranate seeds, grated carrots, or cucumber for added flavour and nutrition.
Mor Kuzhambu is a traditional South Indian buttermilk-based curry made with yoghurt, coconut, and a blend of spices. Vegetables like ash gourd, pumpkin, or okra are often added to enhance the dish's texture and flavour.
Avial is a mixed vegetable dish from Kerala, typically made with a variety of vegetables like drumsticks, carrots, beans, and yams, cooked in a yoghurt-coconut gravy. Curd is added towards the end of cooking to give the dish a slight tanginess and a creamy texture.
Pachadi is a South Indian yoghurt-based side dish that can be prepared in several variations depending on the ingredients used. Common versions include Cucumber Pachadi, Beetroot Pachadi, and Mango Pachadi, all of which are mixed with yoghurt and tempered with mustard seeds and curry leaves.
Curd Vada, or Thayir Vadai, is a popular South Indian snack or side dish made from deep-fried lentil dumplings soaked in spiced yoghurt. The vadas are first fried until crispy, then soaked in water to soften before being submerged in seasoned curd.
Majjige Huli is a yoghurt-based curry from Karnataka that is similar to Mor Kuzhambu but has its unique twist. The dish is made with vegetables like cucumber, ash gourd, or chayote, cooked in a spicy yoghurt and coconut gravy. It’s seasoned with a blend of spices including cumin, coriander, and mustard seeds, and finished with fresh cilantro.
Poosanikkai Mor Kootu is a Tamil Nadu speciality made with ash gourd cooked in a coconut and yoghurt gravy. The dish is mildly spiced with green chillies and cumin and is typically served with steamed rice.