Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
14/11/2025
South Indian food has a healthy mix of vegetarian and non-vegetarian food. But the one thing it does really well, and is not known for, is vegan dishes! However, as the world leans towards veganism, South Indian cuisine is inching into the spotlight for its plant-based options. Much of the food in South Indian homes is made from vegan ingredients like rice, legumes and vegetables, which make them perfect for vegan-friendly meals.
Walk into any South Indian restaurant and you'll notice something remarkable: a significant portion of the menu already seems vegan. This isn't a recent trend or a modern adaptation; it's been this way for centuries. South Indian cuisine might just be the most naturally vegan-friendly food culture in the world. Rice forms the foundation of almost every meal, accompanied by dishes made from lentils, vegetables, coconut, and spices. This is all shaped by the region's climate, agricultural patterns, and religious traditions – particularly vegetarianism practised by many Hindus.
Lentils are everywhere in South Indian cooking – yellow lentils (toor dal), red lentils (masoor dal), split chickpeas (chana dal), and black lentils (urad dal) show up in different dishes. The most prominent among them is the lentil-based curry sambar, which the different South Indian states claim to make the best. Sambar is paired with most sides, from idlis, dosas, vadas, to even plain steamed rice. The tangy stew also has vegetables that add a good deal of fibre and make it a lot more satiating than plain lentil curry. Even the dosas, idlis and vadas have some amount of urad dal in the batter.
South Indians mastered fermentation long before it became a wellness buzzword. Idlis and dosas, two of the most loved breakfast staples, are made from a fermented batter of rice and lentils. The fermentation process breaks down compounds that can interfere with nutrient absorption, making these foods easier to digest and more nutritious. The best part is that these batters contain no eggs, milk, or any animal products. Just rice, lentils, and water, that fluffs up to delicious goodness.
Long before oat milk and cashew cream hit supermarket shelves, South Indian homes were using coconut as their creamy base. In the south, coconut is used in three main forms: fresh grated coconut, coconut milk, and coconut oil. It’s a no-brainer why – all of the South Indian states of Karnataka, Tamil Nadu, Kerala, Andhra Pradesh and Telangana are facing the sea on one side. Coconut trees grow aplenty in coastal locations with tropical weather. So, side dishes like coconut chutney accompany almost every breakfast item. Coconut milk makes curries richer and satisfying without any dairy. The fat content in the coconut (33g of fat per 100g) provides a rich mouthfeel and satisfaction that makes food feel complete.
Vegetables are revered in South Indian cuisine, and they're not afterthoughts or garnishes. They are essential components of every meal. The Keralites have their avial, which combines multiple vegetables in a coconut-yoghurt base (easily made vegan with plant-based yoghurt). The Tamilians have their poriyal, which are stir-fried vegetables seasoned with mustard seeds, curry leaves, and coconut. The Kannad folks have their vegetable sagu, a vegetable-rich dish made with a coconut and poppy seed base. Then the Telugu folks have their pachadi, which is like a chutney, made from pulverised vegetables, fruits, or herbs, and often mixed with yoghurt.
South Indian cooking uses spices to add flavour, a trademark of Indian cuisine that has also attracted colonisers. The spices turn an ordinary dish into something unique that is tied to a certain region of India. For South India, their special tempering (tadka or thalippu) uses mustard seeds, curry leaves, urad dal, chana dal, and dry red chillies. The dishes also use spices like cumin, coriander, turmeric, and tamarind that create layered flavour, which are complex, without relying on butter, cream, or cheese.
With a few tweaks when it comes to their ghee and yoghurt use, the meals can be made completely vegan. A typical South Indian day might look like this in terms of their breakfast, lunch, dinner and snacks:
Breakfast: Idli or dosa with sambar and coconut chutney. Or upma, a savoury semolina porridge with vegetables.
Lunch: Rice with sambar, rasam, vegetable curry, poriyal, and pickle. Maybe some papadum (thin, crispy lentil crackers) on the side.
Dinner: Similar to lunch, or perhaps dosa with different chutneys and curries.
Snacks: Vada (fried lentil fritters), sundal (seasoned chickpeas), or murukku (crunchy rice and lentil snacks).
South Indian cuisine solves many problems that people on plant-based diets often face. You get a good amount of protein. Lentils and legumes in nearly every meal provide complete nutrition when combined with rice. The sheer number of different dishes means you can eat South Indian food every day without getting bored. The combination of healthy fats from coconut, protein from lentils, and complex carbs from rice creates genuinely filling meals. The best part is that you never feel like you're sacrificing taste for health. Most dishes use common ingredients and straightforward cooking methods.
South Indian cuisine proves something important: plant-based eating doesn't have to feel like deprivation. It doesn't require expensive speciality ingredients or complicated recipes. It doesn't need to mimic meat or dairy. Instead, it shows what's possible when a culture builds its food traditions around plants from the ground up.