I grew up on green beans thoren, and while I’ll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don’t often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It’s a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast....

Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother’s recipe, and it remains a feature of my core repertoire because it’s so simple and unusual at...

This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons...

This starchy side dish gets a kick of heat from cayenne pepper, fresh chiles, and hot red pepper flakes.

This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional...

Andrea Albin came up with this dish starring pigs’ ears; their deep, porky flavor goes beautifully with the brighter notes of shallot, lemongrass, mint, and cilantro.

This recipe is a culinary Labradoodle—a combo of favorites bred together.

This soup has many layers in its complexity, but the overall effect is of cleanness and freshness.

This sexy cocktail gives the classic Margarita a run for its money. Tamarind pulp makes a drink that has a complex tartness.