10 South Indian Rice Dishes That Are Great For Lunch (2024)

We all know the love for rice in South India. Bowl of piping hot rice, with ghee and sambhar to biryanis, there is a rice dish for everyone. Most of these rice dishes are a complete meal by themselves. Here's a look at 10 South Indian rice dishes that will make for a perfect Sunday lunch.

Puliyogare (Tamarind Rice)

Puliyogare or Pulihora is a tangy rice creation from the state of Karnataka. This is perfect for those who don't want to spend too much time in the kitchen and can be made in a jiffy even with leftover rice. For making puliyogare, traditionally, aged short-grain rice is used. Puliyogare goju, a tempered spice powder goes into it and then it's mixed with tamarind mixture. This is served with spicy coconut chutney.

Brinji Rice (Rice Cooked In Coconut Milk)

It's a flavorful rice dish from the state of Tamil Nadu, and is a one-pot meal. It's made in coconut and coconut milk with vegetables and Basmati rice. It's flavoured with bay leaves, mint leaves, and fennel seeds. It's also served in weddings in Tamil Nadu. It's served with onion raita.

Curd Rice

One of the most popular rice dishes is the humble curd rice. It is just not popular in South India, but even in Western states of Rajasthan, Gujarat, and Maharashtra. Though it's believed that it originated in Tamil Nadu where it's called Thayir Sadam. It's the ultimate comfort food for summers and even when you are recovering from digestive issues. You can have it without any other accompaniments or eat it with mango or lemon pickle.

Thengai Sadam (Coconut Rice)

Coconut is found in abundance in South India. And Thengai Sadam is packed with flavours of coconut. Boiled rice is mixed with freshly grated coconut, tempered with mustard seeds, dal, curry leaves, and spices. The dish offers a delightful blend of nutty sweetness from coconut and spiciness from chillies. It's served as a main or side dish, commonly enjoyed during festivals and family gatherings.

Lemon Rice

It's easy to cook and there are so many flavours for you to enjoy in one dish. Also, the versatility of this dish ensures that it can be eaten for breakfast, lunch, or dinner. It's made by mixing cooked rice with a mixture of lemon juice, turmeric, mustard seeds, curry leaves, and peanuts. Serve it with papadums and coconut chutney or just have it on its own.

Karuveppilai Sadam (Spicy Curry Leaves Rice)

Karuveppilai Sadam is known for rich flavours and the health benefits that it packs in because of the curry leaves. It's prepared by tempering cooked rice with a mixture of curry leaves, mustard seeds, urad dal, chana dal, dried red chillies, and optionally, peanuts or cashew nuts. It can be served with yoghurt or pickles.

Bagara Annam (Tempered Rice Dish)

There is more to rice delights in Hyderabad than the biryani. Bagara Annam is a one-pot dish that is served in special occasions such as weddings and festivals. This popular rice dish is made with aromatic spice, caramelised onions, fresh coriander, and mint leaves. Bagaar in Hindi means tempering, and that is the most important step in preparing this dish. It can be served with a curry of your choice.

Vangi Bath (Brinjal Rice)

A delish rice dish originating from Karnataka, it features brinjal or eggplant as one of its main ingredients. The dish is prepared by cooking rice with a special spice blend known as Vangi Bath powder, which typically includes ingredients like dry red chillies, coriander seeds, fenugreek seeds, cinnamon, cloves, and desiccated coconut, among others. Yogurt and onions go well with it.

Bisi Bele Bhaat (Lentil Rice)

A traditional dish from the state of Karnataka, it's a one-pot meal made with rice, lentils (usually toor dal), assorted vegetables, and a special spice blend known as bisi bele bath masala. It's common in households in Karnataka and is a hot seller in restaurants as well. It's a spicy and tangy preparation that is served with ghee, yogurt, and papadum.

Pongal

A popular dish from Tamil Nadu, it is made by combining rice and moong dal. While the savoury one is called Ven Pongal or Khara Pongal, the sweet version is called the Sweet Pongal or Sakkarai Pongal. These are made during the festival of Pongal. It is a soul food for South Indian families and can also be eaten for breakfast, lunch, and dinner.