10 Best Indian side dishes you won't regret preparing at home
10. Chutney made with coconut
Coconut chutney is a traditional South Indian condiment or side dish made with shallots, tamarind, ginger, chilies, and curry leaves in a coconut stew. It's a specialty of the North Indian region, where it's served in both solid and liquid forms.
The liquid version is typically served with idlis and dosas, whilst the solid version, also known as uruttu chammanthi, is typically eaten with rice for lunch or dinner. The best coconut chutney is supposed to be produced with an ammikal, or mortar and pestle, and ground by hand, yielding a significantly greater flavor than those made in a blender or food processor.
09. Jeera Rice
A simple Indian dish prepared with rice and cumin seeds is jeera rice. Basmati rice is commonly combined with cumin seeds that have been fried in ghee, and the meal can also include onions, chili peppers, ginger, garlic, mint, and coriander.
Jeera rice can be served on its own or as a complement to a number of Indian cuisines once it has been made. The alternate spelling zeera rice comes from the Hindi-Urdu term zeera, which means cumin seeds.
08. Kulcha - Flatbread
Kulcha is a wheat-based Indian flatbread that is typically eaten with chickpea stew. The bread is prepared in a tandoor or on a griddle, then brushed with ghee and served while still warm. It's chewy and soft, and it's easy to make on a traditional tawa, making it accessible to both commoners and royalty, which is why it's so popular in North India.
Kulchas were frequently packed with vegetables and meat in royal kitchens. Kulcha was the Asaf Jahi dynasty's official symbol, and it even appeared on the Hyderabad state flag, further popularizing the bread. The Amritsari kulcha, packed with potatoes and customarily served with Amritsari chana masala, is the most popular variation of this bread today.
07. Noodle Dish
Putu mayam is a popular street food dish that originated in either Tamil Nadu or Kerala, India. It is particularly popular in Malaysia, Sri Lanka, Singapore, and Indonesia, despite its origins in South India. Rice or idiyappam flour noodles are topped with desiccated coconut and sweetened with sugar blocks in this recipe.
The noodles are created by squeezing the dough through a sieve (typically a traditional rattan basket with holes), then steaming them in the same basket, giving them a woody aroma. Putu mayam is traditionally served on a banana leaf for ease of ingestion.
6. Paneer saag
Saag paneer, often known as saag, is a popular Indian vegetable dish that has diced paneer cheese drowned in a creamy blend of fresh leafy greens. It's usually cooked with mashed mustard, fenugreek, spinach, bathua, or collard greens, along with tomatoes and a flavorful spice blend.
The saag mixture is thought to have originated in the Punjabi region of India, and the paneer variation is only one of many that use this fragrant curry base. It can be served as a modest side dish or as a filling main course with roti or naan.
Raita is a famous Indian side dish or condiment made by blending thick yogurt with various fruits, vegetables, and spices to create a sweet, savory, or spicy dish. The color of raita varies according on the components, although it is typically white, green, or yellow.
The dish's name is derived from two Sanskrit words: rajika, which means black mustard, and tiktaka, which means spicy. Raita's roots can be traced all the way back to the nineteenth century. Pineapple raita, aloo raita (made with potatoes), cucumber raita, and mixed vegetable raita are some of the most popular forms of raita today.
Papadum is a thin, crispy cracker bread prepared with lentil, gram, rice, or chickpea flour. It can be eaten on its own, with pickles, or served with other foods, such as curries, as a utensil for scooping up the dish.
Along with hot tea, papadum can be served with chutneys or raita sauce. With its popularity, there are some variations on the dish, such as rice papadum, which is boiled in water and dried in the sun, masala papadum, which is spiced with black pepper, chili, cumin, and garlic, and jackfruit papadum, which is made with jackfruit and chickpea flour and is popular in Karnataka.
Puri is a fried, unleavened Indian bread cooked with water, finer or coarser wheat flour, and cumin seeds on occasion. The dough is rolled into flat circular shapes and fried in vegetable oil or ghee in large quantities. The dough absorbs oil during frying, giving puris their signature puffy appearance, crunchy texture, and appealing golden hue.
Uncooked puris are occasionally perforated to form a flat variety of bread. It is popular throughout the Indian subcontinent, but its origins are most likely in the northern states, where wheat flour was more commonly used. Puri is usually served as a side dish with creamy and spicy curries or a variety of veggie dishes.
Dosa is a thin pancake that is one of India's most popular foods. It's created using soaked rice and black gram beans that are pounded into a paste and blended together to make a thick batter that's fermented overnight. A handful of fenugreek seeds are added to the batter, giving the dosa its distinctive golden brown color and delightful, crispy texture.
It's then baked on a hot, lightly greased griddle, giving it a delicate, thin texture and round shape. Although dosa is a popular meal across India, some say it originated in the southern Indian state of Tamil Nadu. It's a centuries-old cuisine with roots dating back to the first century AD, when it was first referenced in Tamil literature.
No dinner is complete without the savory chutneys - India's national condiments - whether Indians are eating tandoori chicken or aloo paratha. Pickled or stewed fruit and vegetables are sliced into small chunks and delicately seasoned with spices like cumin, cardamom, tamarind, ginger, and turmeric in these fresh homemade relishes.
They're usually served in small, spherical bowls and eaten alongside the main course. The purpose of chutney is to calm the palate and add more flavors and colors to the dish. Most families are very proud of their homemade chutneys, and their homes are adorned with rows upon rows of jars that have been left to develop on windowsills in the sun.