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Article Contributed by: Sally
Southern Indian cuisine is defined by the traditional dishes that originated in the five southern states of India (Telangana, Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala). Some of the most loved foods from this specific type of cuisine that I like are masala dosa, various preparations of biriyani, Idli and coconut chutney and many more. While these dishes are fantastic when enjoyed at home , it is a special treat to travel to the authentic restaurants found in southern India. Planning a road trip to Southern India in the near future? Although there are dozens of exceptional restaurants that you can visit along your journey, here are a few of my top choices to help get your ultimate foodie road trip started.
Southern Spice – Chennai Once you’ve found the vehicle option that works for your needs, it’s time to begin your travels. A first suggested stop is Southern Spice, located at the Taj Coromandel hotel in Chennai. In addition to having an exceptional place to stay during your road trip (if needed), you can enjoy South India cuisine from this award-winning restaurant. Southern Spice prides itself on offering an exotic culinary experience, while preserving tradition and authenticity. Sample menu items include neer dosa, kaikari biriyani, and homemade kumbakonam kaapi ice cream for dessert. Lunch is available from 12:30pm to 2:45pm, while dinner is available from 7:00pm to 11:45pm.
Yaa Mohaideen Biriyani – Chennai A short drive away from Southern Spice is the highly rated Yaa Mohaideen Biriyani. Open since 1996, this casual dining spot serves Indian cuisine from both the North and the South. You can either take your food to go, or dine in on either their standard cuisine floor, or their multi-cuisine floor. Dishes that you can find on the several Yaa Mohaideen Biriyani menus include a mutton biryani plate, chicken pakoda, and mutton soup. In 2018, the restaurant was awarded with the honor of having Chennai’s #1 biriyani by the Chennai Food Guide Awards. Additionally, they have consistently received high marks online from local reviewers and visitors alike.
Empire Restaurant – Kunigal – Karnataka Opening its first restaurant in 1966, the Empire name has grown into a successful chain of restaurants and hotels in southern India. The Kunigal location of Empire is especially welcoming for travelers, as it is set up on two floors of stunning beauty . Diners have an exceptional number of menu options from which to choose, including egg masala, dosa chicken, appam, ghee rice, and multiple kinds of biriyani (such as prawn and mutton). In addition to dining in restaurant, visitors can have their delicious menu selections delivered to wherever they are staying.
Aside from the restaurant recommendations listed above, there are many more cities and places that will feature incredible and authentic cuisine from southern India. The best way to find additional must-visit food spots along the way is to do your research online. Explore the restaurant offerings in each city you plan to visit, and see what locals and tourists have said.
Recipe for pattani saadam made with a roasted lentil spice masala. One pot recipe. Perfect for lunch box. Recipe with step by step pictures and video.
This family recipe is from the home of my friend Seethalakshmi. We started our careers from the same bank a long long time ago. She runs a wonderful page (my kitchen my recipes) where she shares her homestyle recipes that I really look forward to read. She had shared this recipe that caught my attention immediately. This peas rice has a special lentil masala added and that was something very new to me. I instantly tried and liked it very much. So here it is, South Indian style Peas rice – Seetha’s style. I minimally adapted the recipe to suit my family.
Here are some of the things you can buy online for making this recipe Tri-Ply Saute Pan https://amzn.to/3n0XHhl Heavy Duty Indian Mixie https://amzn.to/3eZUdYo Ceylon Cinnamon https://amzn.to/3F4KsSY Indian Sesame Oil https://amzn.to/33dpSTd Wooden Chopping Board https://amzn.to/31Ad09n
Here is the video of how to make pattani sadam
For the Masala Powder Dry roast the cinnamon, chana dal, red chillies and coriander seeds on a low flame till fragrant. The chana dal should slightly change color and become brown. Once the lentils and spices are roasted, remove from heat and set aside to cool. Adjust the red chillies according to your taste.
Once the lentils are cool, grind in a small mixie to a fine powder. Set aside.
I like to make this recipe with regular rice like the sona masuri variety. As I am from Coimbatore where we eat par boiled rice and not raw rice for everyday cooking, I make it with ponni boiled rice. (My amma these days (a few years) has fallen for the rajabhogam variety of parboiled rice which I shall talk about some other time. I use Rajabhogam for everyday cooking too! I get a bag whenever I make a trip home). We will be using cooked rice for this recipe. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I add 2.5 cups of water for every cup of soaked and drained rice. Cook the rice in the pressure cooker for exactly 3 whistles and allow the pressure from the cooker to release naturally. Set aside the cooked rice to completely cool.
Heat oil in a pan and add in the cumin seeds. Add in the curry leaves and chopped onions. Saute for a few minutes. The onions will slowly start to turn brown.
Add in the chopped potatoes and the fresh green peas. Cut the potatoes into small pieces so the peas and the potatoes cook evenly. Add in the salt and turmeric powder. Cover the pan and cook on a low-medium flame for about 12-15 minutes. Do not add any water. The moisture from the potatoes will be enough and the potatoes will start to roast and get brown. Saute once in a while to avoid the veggies from getting stuck to the pan.
After about 15 minutes on a medium flame, the potatoes and the peas should be fully cooked.
Add in half of the ground masala to the pan. Saute for a minute. (Adding all the masala at once will make the lentils absorb all the moisture and the resultant rice will be very dry.)
Switch off the heat and add in the remaining masala and the cooked rice.
Mix well to combine.
Check for seasoning and add more salt if necessary. Pattani sadam is ready.
For the roasted lentil masala powder
- 1 small piece cinnamon ( 1/4 inch piece)
- 2 tablespoon chana dal
- 5 dried red chillies (adjust it according to your spice levels)
- 1 teaspoon coriander seeds
Other ingredients
- 1 cup parboiled rice cooked with 2 cups water (see notes)
- 3 tablespoon Indian sesame oil (or) peanut oil
- 1/2 teaspoon cumin seeds
- 2 sprigs curry leaves
- 3/4 cup chopped onions
- 1 big potato – peeled and chopped (small pieces)
- 1 cup fresh green peas
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- Dry roast the cinnamon, chana dal, red chillies and coriander seeds on a low flame till fragrant. The chana dal should slightly change color and become brown. Once the lentils and spices are roasted, remove from heat and set aside to cool. Adjust the red chillies according to your taste.
- Once the lentils are cool, grind in a small mixie to a fine powder. Set aside.
- Heat oil in a pan and add in the cumin seeds. Add in the curry leaves and chopped onions. Saute for a few minutes. The onions will slowly start to turn brown.
- Add in the chopped potatoes and the fresh green peas. Cut the potatoes into small pieces so the peas and the potatoes cook evenly. Add in the salt and turmeric powder. Cover the pan and cook on a low-medium flame for about 12-15 minutes. Do not add any water. The moisture from the potatoes will be enough and the potatoes will start to roast and get brown. Saute once in a while to avoid the veggies from getting stuck to the pan.
- After about 15 minutes on a medium flame, the potatoes and the peas should be fully cooked.
- Add in half of the ground masala to the pan. Saute for a minute. (Adding all the masala at once will make the lentils absorb all the moisture and the resultant rice will be very dry.)
- Switch off the heat and add in the remaining masala and the cooked rice.
- Mix well to combine.
- Check for seasoning and add more salt if necessary. Pattani sadam is ready.
Notes
I like to make this recipe with regular rice like the sona masuri variety. As I am from Coimbatore where we eat par boiled rice and not raw rice for everyday cooking, I make it with ponni boiled rice. (My amma these days (a few years) has fallen for the rajabhogam variety of parboiled rice which I shall talk about some other time. I use Rajabhogam for everyday cooking too! I get a bag whenever I make a trip home). We will be using cooked rice for this recipe. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I add 2.5 cups of water for every cup of soaked and drained rice. Cook the rice in the pressure cooker for exactly 3 whistles and allow the pressure from the cooker to release naturally. Set aside the cooked rice to completely cool.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Main Dish
- Cuisine: Tamilnadu
