6 South Indian Rice Recipes For A Lip-Smacking Experience

South India’s love for rice is no strange fiction. No dinner or lunch is complete without a generous helping of rice. Even the traditional batter of idli, dosa, idiyappam, uttappam requires some amount of rice for the pristine colour and flavour. Since rice is easily digestible, it seems like the right choice to pair with all the rich curries and stews South India is famous for. But even on their own, they can be quite a sensation if given a chance.  

Here are 6 South Indian Rice Recipes you must try to know what we mean.

1. Lemon Rice

You saw this coming. Lemon rice is quite easily one of the most sensational south Indian dishes. Lemon rice, also known as Chitrana is packed with protein too as it also often comprises goodness of urad dal. The gojju masala makes it truly smashing.  

2. Curd Rice or Thayir Sadam

Also known as Thayir Sadam. This is one of the easiest, creamiest rice dishes out there, besides being so light on the tummy. It is made with tossing rice in curd, followed by a tempering of crackling spices.  

3. Tamarind Rice or Puliyagare or Puliyodharai

If you are a fan of the sweet-tangy-tarty flavour of tamarind or imly, you are sure to fall for Puliyagare too. Puliyagare is a traditional rice preparation that is immensely popular in regions of Andhra Pradesh, Telangana, Karnataka, Kerala, and Tamil Nadu. It is also a popular temple offering.

4. Tomato Rice

It is tangy, spicy and yet so comforting. Made with rice, tomato, mint, coupled with fragrant notes of curry leaves, this mushy rice preparation has all our heart.  

5. Ghee Rice or Neychoru

A simply splendid combination of two of India’s most beloved kitchen ingredients. What appeals us the most here is the velvety consistency of the dish. The additional chutzpah is added by the spices.  

6. Coconut Rice or Thengai Sadam

We are all aware of the ubiquitousness of coconut in South Indian preparations. This comforting rice preparation is made by mixing long rice grains with a mushy coconut paste, finished off with a tempering of mustard seeds, oil and chilli.