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When it comes to soothing, wholesome food with minimal fuss, South Indian cuisine offers a treasure trove of options.
These dishes are easy to prepare, soothing, and satisfying, ideal for hot summer nights.
As the peak summer heat settles in, June evenings call for light, cooling, and quick-to-make meals that don’t leave you sweating in the kitchen. When it comes to soothing, wholesome food with minimal fuss, South Indian cuisine offers a treasure trove of options. From fermented staples to mildly spiced delicacies, these dishes are not only easy on the stomach but also deeply satisfying for the soul.
Here are five quick South Indian dinner recipes perfect for warm June evenings.
Onion Dosa
When we think of South Indian food, the first things that come to mind are undoubtedly dosa and idli. These are two iconic staples loved across the country for their taste, texture, and comforting simplicity. Onion dosa is a flavorful, instant South Indian crepe combining semolina, rice flour, and onions.
Ingredients: ½ cup unroasted rava, ½ cup rice flour, ¼ cup maida, ½–1 tsp salt, 1 cup water, 1 chopped green chilli, 1 tsp crushed black pepper, 1 tsp cumin, handful chopped coriander, 1 finely chopped onion, oil.
Method: Mix dry flour, spices, chilli, coriander, and water into a thin batter. Rest 15–20 mins. Heat a skillet, sprinkle onions, pour batter, drizzle oil and cook until crisp and golden. Serve hot with chutney or sambar.
Rava Idli
Rava Idli is a quick, no-fermentation South Indian dish made with semolina, curd, and mild spices. Light, fluffy, and easy to digest, it’s perfect for summer dinners.
Ingredients: 1 cup rava, ½ cup curd, 1 tsp mustard seeds, 1 tsp chana dal, 1 tsp urad dal, 1–2 chopped green chillies, curry leaves, ginger, Eno/baking soda, salt, oil.
Method: Temper spices in ghee, add to roasted rava with curd, water, and salt. Rest 10–15 mins. Add baking soda and steam in idli moulds for 10–12 minutes. Serve hot with coconut chutney.
Vegetable Upma
A quick and comforting South Indian dish made with roasted semolina, vegetables, and tempered spices. Perfect for light dinners.
Ingredients: 1 cup rava, 1 chopped onion, 1–2 green chillies, 1 tsp mustard seeds, 1 tsp urad dal, curry leaves, 2 cups water, salt, oil, chopped veggies (carrot, beans, peas), lemon juice, fresh coconut.
Method: Roast rava. Sauté mustard seeds, dal, onions, and veggies. Add water and salt, boil, then stir in rava. Cook until fluffy.
Medu Vada
A classic South Indian delicacy, Medu Vada are doughnut-shaped lentil fritters – crispy on the outside and soft on the inside. Made from urad dal, they’re deep-fried to golden perfection and taste delicious when served hot with coconut chutney or sambar.
Ingredients: 1 cup soaked urad dal, salt, spices (optional: green chilli, ginger, cumin, curry leaves), oil for frying.
Method: Grind soaked urad dal into a thick, airy batter. Stir in spices and salt. Shape batter into rings (fritters) and deep-fry until golden and crisp. Serve hot.
Lemon Rice
One of the most beloved South Indian comfort foods, lemon rice is light, tangy, and quick to prepare.
Ingredients: Cooked rice, lemon juice, mustard seeds, urad dal, dried red chillies, green chillies, curry leaves, turmeric, peanuts, cashews, sesame oil and salt.
Method: Temper mustard seeds, urad dal, chillies & curry leaves in sesame oil. Mix in peanuts and cashews. Toss with turmeric, cooked rice, lemon juice, and salt. Let flavours meld briefly. Serve warm with papad or chutney.
- Location :
Delhi, India, India
- First Published:
