Homemade South Indian Cuisine in Bay area

Curated by
Shef Sindhu S.
Hometown:
Tamil Nadu, India
South Indian cuisine in three words: balanced, healing, tangy
Most-used ingredients: tomato, coconut, turmeric
Iconic food spaces: Saravana Bhavan, Paradise Biryani

Sambar

Sambar is a South Indian lentil soup that is rich in consistency with tangy, mild, sweet, and aromatic flavors. The traditional recipe, handed over by generations, uses home ground spices cooked with tamarind extract, lentils, sliced onions, tomato puree, and diced assorted veggies and tempered with mustard seeds and curry leaves.

Browse cuisine

Mutton Goat Meat Biryani

Mutton biryani is a typical dish served during celebrations such as weddings in South India. It consists of basmati rice cooked simultaneously with an array of spices and goat meat. The unique combinations of South Indian spices and masala gives the unique flavor, aroma and taste.

Browse cuisine

On what makes South Indian cuisines unique

Absolutely everything in South Indian cuisine is made from scratch. I come from Tamil Nadu — which neighbors the state of Kerala, the land of coconuts. Coconut is one of our most-used ingredients in the South. Every state will use it in a slightly different way, in Kerala, they will make theirs into a milk, in my state, we will grind it into a paste — in the end, it’s the same ingredient, but the way it’s added makes a huge difference in the flavors that come out in each recipe. South Indian meals are highly balanced, you will always have a carb, a protein, and a green. And every spice or green we use has a medicinal property to it — to help your brain, to strengthen you if you are sick, to aid with digestion — that goes back to generations of Indians before us.

Browse cuisine
Tom

"We are either grinding (our spices), fermenting (rice + lentils for dosas + idli’s), or dry-roasting (chilis) our ingredients. That makes for a huge difference in flavor."

The South Indian Dinner Table

If I think about my childhood, there will be one hot box in the center. A hot box is kind of like an American casserole dish, but inside is a steel bowl with insulation to keep the food hot. Every dinner table will have a few hot boxes, there will be idlis, dosas, some sort of kulambu (curry) with mixed veg, onions, and tomato, and my favorite, a tangy, spicy, salty, chutney. For Tamil gatherings, meals are served on a large banana leaf at the center of the table, each dish has a very specific order, beginning with salt and ending with payasam (rice pudding) to drink. The order matters, and it makes sense because each builds off the other in flavor, digestion, and medicinal order. Now, every night in my household, we eat dinner together.

"Food is something that, for us, is like connecting to the soul. When I miss my family, when I'm sad, when I'm happy, food heals."

One thing I am really happy about is that I’m doing something that I was missing when I was pregnant or sick. I wasn’t able to get the food that I ate when I was growing up because we don’t have many authentic South Indian restaurants here and my family was back in Tamil Nadu. I know many people who are missing family. We miss our homes and being able to eat our mother’s food. I am happy that I am able to share that with people here. I received a review that said “I am pregnant and your food reminded me of my mom’s,” that comment reminded me of my purpose, it was an amazing full-circle moment for me.

Back in India, we didn’t have machines, refrigerators, blenders, or anything until the late 90s. So that meant that our produce was always fresh and that we would grind everything by hand in a attukal ammikal (a very large mortar and pestle. We had no ovens or stoves, so we cooked over the fire pit, and that gives such an amazing flavor. I feel really proud of what we have created as Indians. It’s spices, spices that so many people are familiar with around the world, but it’s the way we brought them to life that creates the unique flavors that make our cuisine special, and it is special to me to be able to represent that here in a new country.

Find local shefs

Tips for finding the best South Indian food in Bay area

The Saravana Special Dosa at Saravana Bhavan is truly one of a kind, filled with yellow potato masala, chopped tomates, red onions, green chilles and topped with a special orange red powder made of chili and ground lentils. Accompanied with coconut, green coriander and tomato chutneys in addition to sambar, you won’t want to miss this iconic South Indian dish here in Sunnyvale, CA.

Have all your Indian grocery needs met at the many local favorite shops in the South Bay, including Madras Groceries, India Cash & Carry and Patel Brothers. Attached to Madras Groceries is Madras Cafe, where you can find South Indian staples ready made, including Dosas, Dahi Vada, Uthappam, Idly and Pongal-vada.

Never tried a dosa? Similar to a crepe in appearance, dosas are a flat bread made of fermented batter consisting of lentils and rice, served hot along with fresh chutneys and sambar. You can find dosas at many establishments around the Bay Area or pick up the fermented batter from a grocery store along with chutneys and make them at home! Your taste buds will thank you.

Tom

South Indian shefs to try in Bay area

Tom

Ever since I can remember, I loved being in the kitchen. I learned how to cook by helping my mother prepare ingredients and recipes. When I became old ...

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Vedula

My Ammama (grandma) and my mom , MIL are the best cooks in the whole world for me. I was born and raised in South India, specially in Rayalaseema (spi ...

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Anu

My Ammama (grandma) and my mom , MIL are the best cooks in the whole world for me. I was born and raised in South India, specially in Rayalaseema (spi ...

See Menu
Tom

Tom

Ever since I can remember, I loved being in the kitchen. I learned how to cook by helping my mother prepare ingredients and recipes. When I became old ...

See Menu
Vedula

Vedula

My Ammama (grandma) and my mom , MIL are the best cooks in the whole world for me. I was born and raised in South India, specially in Rayalaseema (spi ...

See Menu

Anu

My Ammama (grandma) and my mom , MIL are the best cooks in the whole world for me. I was born and raised in South India, specially in Rayalaseema (spi ...

See Menu