Southern Masala

The authentic taste of south.

Cuisines: Vegetarian, Non-Veg, Snacks.

Delivery to: Vancouver, Burnaby, Coquitlam, New Westminster, North Vancouver, Richmond, Surrey, West Vancouver, Delta.

Menu

• Capsicum and Potato Curry — Bell peppers and tender potatoes simmered in a spiced tomato gravy. Pairs well with rice or roti.
• Veg Manchurian — Crisp vegetable balls of cabbage, carrot, and capsicum tossed in a dark Indo-Chinese soy-ginger-garlic gravy with green onion. Sweet-sour, mid-heat.
• Set Dosa — Soft, spongy fermented rice-and-lentil pancakes served in a stack. Light, mildly tangy, and made to soak up sambar or chutney.
• Aloo Paratha — Soft whole wheat flatbread stuffed with spiced mashed potatoes, pan-fried until golden and lightly crisp — a satisfying, fragrant breakfast or meal staple.
• Cabbage Curry — Tender cabbage slow-cooked with mustard seeds, curry leaves, and grated coconut into a fragrant, gently spiced South Indian side.
• Chicken chettinad — Fiery Chettinad chicken curry slow-simmered with roasted whole spices, black pepper, and curry leaves — a bold, intensely aromatic Tamil Nadu classic.
• Plain Upma — Roasted semolina tempered with mustard seeds, urad dal, green chillies, and curry leaves, cooked into a soft, savory breakfast bowl with a warm, nutty finish.
• Potato Curry — Soft potato cubes simmered in a light onion-tomato gravy with mustard seeds, turmeric, and curry leaves — a gentle, fragrant South Indian side that pairs with rice, dosa, or roti.
• Ridgegourd Stirfry — Fresh ridgegourd sautéed with aromatic onions, garlic, and traditional spices until perfectly tender, creating a wholesome and flavorful vegetarian dish that pairs beautifully with rice or roti.
• Roti — Soft, hand-rolled whole wheat flatbread cooked on a hot griddle until perfectly puffed and lightly charred. This traditional staple pairs beautifully with curries, dal, and vegetables.
• Spinach dal — Tender spinach leaves simmered with yellow lentils in a fragrant blend of turmeric, cumin, and curry leaves, creating a wholesome and comforting South Indian dal.
• Zafran Rice — Aromatic basmati rice delicately infused with golden saffron threads, slow-cooked to perfection with fragrant whole spices for a luxurious, warmly spiced grain dish.
• Dal Fry — A comforting blend of yellow lentils slow-cooked with onions, tomatoes, and aromatic spices, then tempered with cumin seeds and fresh cilantro for authentic kitchen-prepared flavor.
• Semiya upma — Delicate roasted vermicelli noodles sautéed with mustard seeds, curry leaves, and fresh vegetables, creating a light yet satisfying South Indian comfort dish with aromatic spices and a perfect fluffy texture.
• Vegetable Bhurji — A dry, scrambled-style mix of finely chopped vegetables — onion, tomato, capsicum, peas — cooked with cumin, turmeric, and green chillies. Quick, savory, the kind of side that pairs with anything.
• Whole Masoor Dal — Hearty whole masoor dal slow-cooked with aromatic South Indian spices, tempered with curry leaves and mustard seeds, delivering rich protein and authentic comfort in every spoonful.
• Chicken Stew — Tender chicken pieces simmered in aromatic coconut milk with curry leaves, ginger, and warm spices, creating a comforting South Indian stew that's perfect with appam or rice.
• Bottle Gourd Yogurt Curry — Tender bottle gourd simmered in a creamy, spiced yogurt gravy with aromatic cumin and coriander, creating a comforting and mildly tangy curry perfect with rice or roti.
• Vada — Golden-brown lentil fritters with crispy exteriors and soft, fluffy centers, infused with fresh curry leaves, ginger, and green chilies for an authentic South Indian bite.
• Rasam — A tangy South Indian soup simmered with tomatoes, tamarind, and aromatic spices like cumin and coriander, creating a comforting broth that perfectly balances sour and savory flavors.
• Cauliflower & peas — A comforting South Indian vegetable curry featuring tender cauliflower florets and sweet green peas, gently spiced with aromatic herbs and slow-cooked in traditional kitchen-prepared style.
• Egg Bhurji — Scrambled eggs cooked South Indian style with onions, tomatoes, green chilies, and aromatic curry leaves, seasoned with turmeric and mustard seeds for a spicy, comforting meal.
• Dum aloo — Tender baby potatoes slow-cooked in aromatic South Indian spices with curry leaves, mustard seeds, and coconut, creating a rich, flavorful gravy that perfectly complements steamed rice.
• Chicken Mince Curry & Spinach Dal Meal — Aromatic chicken mince curry simmered in South Indian spices pairs perfectly with wholesome spinach dal, fluffy basmati rice, and soft hand-rolled roti for a complete, comforting meal.
• Fried Rice — Long-grain rice wok-tossed on high heat with cabbage, carrot, capsicum, and green onion, finished with soy and a hint of black pepper. Light, smoky, the classic Indo-Chinese pairing.
• Beans Stry fry — Crisp green beans stir-fried with mustard seeds, curry leaves, and a touch of grated coconut for a fresh, lightly spiced South Indian side.
• Mutton Curry with Veg Pulao Meal — Bone-in mutton slow-cooked with onion, ginger-garlic, and ground spices until the meat falls clean. Served over cardamom basmati pulao with a small side.
• Bottle gourd Curry and Okra curry Meal — A wholesome kitchen-prepared meal featuring tender bottle gourd in creamy spiced yogurt gravy and fragrant okra curry with curry leaves, served alongside fluffy basmati rice and soft whole wheat roti.
• Chicken Mince Curry — Tender chicken mince simmered in aromatic South Indian spices with curry leaves, coconut, and traditional masalas, creating a rich and flavorful curry perfect with rice or bread.
• Plain Rice — Fluffy, perfectly steamed basmati rice cooked to tender perfection, serving as the ideal foundation for curries, sambar, and rasam in traditional South Indian style.
• Carrot & Peas Stir Fry — Sweet carrots and green peas stir-fried with cumin, mustard seeds, and curry leaves — a colorful, lightly spiced everyday side.
• Okra Curry — Tender okra simmered in a fragrant blend of South Indian spices, tomatoes, and curry leaves, creating a comforting kitchen-prepared curry that pairs perfectly with rice or roti.
• Vegetable Paneer Homestyle — Fresh paneer cubes and seasonal vegetables simmered in a fragrant South Indian spice blend with curry leaves, mustard seeds, and coconut, creating a comforting kitchen-prepared curry.
• Black Chana Daal — Whole black chickpeas slow-cooked with split chana dal in a thick onion-tomato masala with ginger, garlic, and warm spices. Earthy, protein-dense, eaten with rice or roti.
• Egg Curry — Boiled eggs in a rich onion-tomato sauce with warm spices. Comforting, protein-forward, ready to eat.
• Creamy Chicken — Tender chicken simmered in a rich, lightly spiced cashew-cream gravy with warm whole spices — a smooth, indulgent curry full of flavor.
• Andhra Chicken Curry — Fiery Andhra-style chicken curry simmered with red chilies, curry leaves, and bold spices — a deeply aromatic, heat-forward South Indian classic.
• Ivy Gourd Curry — Crisp ivy gourd (tindora) sautéed with mustard seeds, curry leaves, and gentle heat. Light and homestyle in flavour, great as a side.
• Hyderabadi Khatta Mutton Curry — A bold mutton curry simmered with tamarind, curry leaves, and a fiery Hyderabadi spice blend for tangy, deeply aromatic, slow-cooked richness.
• Hyderabadi Moong Dal Khichidi — A comforting one-pot Hyderabadi-style rice and split moong dal slow-cooked with whole spices, ghee, and ginger for soft, fragrant nourishment.
• Iddiyappan — Soft, steamed string hoppers made from rice flour — light, delicate strands perfect for soaking up curries, stews, and coconut-based gravies.
• Kadla Curry — Tender black chickpeas slow-simmered in a fragrant Kerala-style coconut and spice gravy — a hearty, deeply flavored curry traditionally paired with appam or puttu.
• Mutton Curry — Tender mutton slow-cooked in a rich, aromatic spice blend with onions, tomatoes, and warm whole spices for a deeply flavored, satisfying curry.
• Greengram Masala — Whole green moong slow-simmered with onions, tomatoes, and warm spices into a hearty, protein-rich curry with comforting earthy depth.
• Homestyle Dal — Yellow lentils slow-cooked with onions, tomatoes, and warm spices, finished with a tempering of cumin and curry leaves — a comforting kitchen-prepared dal.
• Poha — Light, fluffy flattened rice tossed with mustard seeds, curry leaves, peanuts, and a hint of lemon — a quick, savory, satisfying breakfast.
• Lemon Rice — Bright basmati tossed with mustard seeds, curry leaves, peanuts, and fresh lemon — a tangy, fragrant South Indian rice that's light yet deeply flavorful.
• Chicken Korma — Tender chicken simmered in a fragrant cashew-yogurt gravy with warm whole spices — a creamy, mildly spiced curry rich in layered flavor.
• Egg Curry meal — Soft scrambled eggs cooked South Indian style with onions, tomatoes, green chilies, and curry leaves — quick, savory, and full of warm spice.
• Idli — Soft, fluffy steamed rice cakes made from fermented rice and lentil batter — a light, naturally tangy South Indian breakfast staple.
• Mix Veg Upma — Roasted semolina cooked with seasonal vegetables, mustard seeds, and curry leaves into a soft, savory, lightly spiced South Indian breakfast bowl.
• Chickpea Masala — Tender chickpeas simmered in a spiced tomato-onion gravy with warm garam masala and a finish of fresh cilantro — protein-rich and full of bold flavor.
• Potato Spinach Curry — Tender potatoes and fresh spinach simmered in a lightly spiced gravy with cumin, garlic, and warm spices — a wholesome, iron-rich curry.
• Soy Curry — Tender soy chunks simmered in a spiced onion-tomato gravy with warm garam masala — a hearty, plant-based curry rich in protein and flavor.
• Stuffed Brinjal Masala — Whole baby brinjals stuffed with a fragrant peanut-coconut-spice masala and slow-cooked until tender — a rich, deeply flavored Andhra classic.
• Taro root Curry — Tender taro root simmered in a tangy tamarind and coconut gravy with curry leaves and warm spices — a hearty, earthy South Indian curry.
• Taro Root Masala — Boiled taro root tossed with mustard seeds, curry leaves, turmeric, and a touch of red chili — a crisp, fragrant, lightly spiced side.
• Tomato daal — Yellow lentils slow-cooked with ripe tomatoes, garlic, and warm spices into a tangy, comforting dal with a finish of fresh cilantro.
• Tomato Upma — Roasted semolina cooked with ripe tomatoes, mustard seeds, and curry leaves into a soft, tangy, savory South Indian breakfast bowl.
• Yogurt Curry with Fritters — Soft yogurt-spiced curry with crisp lentil fritters folded in — a tangy, protein-rich Punjabi favorite full of texture and warm flavor.
• Tomato Rice — Fragrant basmati cooked with ripe tomatoes, mustard seeds, curry leaves, and warm spices — a tangy, savory South Indian rice full of flavor.
• Potato Fry — Crisp, golden potato cubes pan-fried with mustard seeds, turmeric, and curry leaves — a fragrant, lightly spiced South Indian side.
• Sabudana Khichidi — Soft, lightly fermented sago pearls cooked with peanuts, cumin, and green chilies into a savory, gently spiced fasting-friendly bowl.
• Cabbage & tomato — Shredded cabbage and ripe tomato tempered with mustard seeds and curry leaves into a light, gently spiced everyday side.
• Pongal — Soft, savory rice and moong dal slow-cooked with black pepper, cumin, ginger, and ghee — a fragrant South Indian comfort bowl.
• Srilankan Dal — Sri Lankan-style dal slow-cooked with coconut milk, curry leaves, and warm spices for a creamy, fragrant lentil curry with gentle heat.
• Rava Idly — Soft, fluffy steamed cakes made from semolina, mustard seeds, and curry leaves — a light, savory South Indian breakfast with gentle warmth.
• Poori — Light, golden whole wheat puffs deep-fried until pillowy — soft inside, lightly crisp outside, perfect for scooping curries and dals.
• Cauliflower Pepper Fry With Fenugreek Leaves dal Meal — Pepper-tossed cauliflower alongside a methi-leaf toor dal. Dry-and-wet pairing, balanced heat. Rice included.
• Srilankan Dal With Chicken Korma Meal — Coconut-milk dal next to a cashew-and-yogurt chicken korma. Two creamy gravies — one vegetarian, one not. Rice and a side included.
• Spinach and moong dal — Yellow moong dal simmered with chopped spinach, ginger, and a tempering of cumin and curry leaves. Light, protein-dense, finished with a squeeze of lime.
• Bottlegourd & Chanadal With Brinjal Curry Meal — Bottle gourd-chana dal paired with tamarind-braised baby brinjals. Two textures, two gravies — both Kerala-house staples. Rice and a side included.
• Brinjal Curry — Baby brinjals braised in a tamarind-tomato gravy with roasted coriander seeds, peanuts, and curry leaves. Cooked down until the skins yield and the sauce thickens.
• Cauliflower Pepper Fry — Cauliflower florets stir-fried with crushed black peppercorns, curry leaves, and ginger. Pan-tossed until the edges char — Chettinad-style dry preparation, no thick gravy.
• Green Gravy Chicken — Bone-in chicken curry in a ground coriander-mint-green chilli paste, slow-simmered with curry leaves and a coconut milk finish. Mid-heat, herbaceous, not the usual red curry.
• Veg Pulav — Basmati layered with cinnamon, green cardamom, cloves, and a mix of carrot, beans, and peas. Steamed dum-style so the grains stay separate. Pairs with any of our curries.
• Black eyed Beans Masala With Green Gravy Chicken Meal — Two curries on one plate — slow-cooked black-eyed peas and bone-in chicken in a mint-coriander gravy. Served with basmati rice and a small side.
• Capsicum Masala With Veg Pulao Meal — Capsicum masala served over cardamom-clove basmati pulao. The bell-pepper gravy soaks into the rice — one plate, complete meal.
• Capsicum Masala — Green capsicum sautéed with onion, ginger-garlic, and a ground masala of cumin, coriander, and dry red chilli. Finished with a curry-leaf temper. Crisp-edge bell pepper in a clinging gravy.
• Fenugreek Leaves Dal — Toor dal simmered with fresh methi leaves, ginger, and tomato, finished with a ghee temper of cumin and dried red chillies. Slight bitterness from the methi cuts the dal's heaviness.
• Bottlegourd & Chanadal — Bottle gourd simmered with split chana dal, ginger, and a tempering of curry leaves and dried red chillies. A clean, sambar-house staple — light on oil, full on lentil depth.
• Daily Dal — Today's lentil — usually a toor or moong dal, tempered with mustard seeds, curry leaves, and dried red chilli. A spoon-over-rice side. Daily preparation, changes by the kitchen's call.
• Veg Manchurian with Fried Rice Meal — Crisp vegetable Manchurian balls in a dark soy-ginger gravy served over wok-tossed fried rice — the classic Indo-Chinese pairing, smoky and sweet
• Pesarattu — A savoury crêpe made from whole green moong dal batter, cooked thin and crisp at the edges. Naturally vegan, protein-dense, and pairs beautifully with chutney.
• Mutton curry with fried rice meal — Slow-cooked mutton in a deeply spiced South Indian gravy, paired with wok-tossed fried rice for a bold, hearty plate.
• Curd rice — Fresh, set yogurt with a cool, mild tang — the perfect side to balance a spiced meal. Made and packed the same day.
• Brinjal masala
• Okra & potato — Sautéed okra and tender potato cubes spiced with mustard seeds, turmeric, and curry leaves for a lightly crisp, fragrant South Indian side.
• Capsicum Peanut Curry — Capsicum and roasted peanuts simmered in a spiced tomato base, tempered with mustard seeds and curry leaves for warmth and depth.
• Soya Curry — Protein-packed soya chunks simmered in a spiced onion-tomato gravy. Hearty, fully plant-based, and satisfying over rice or with flatbread.
• Aloo sandwich — Spiced mashed potato layered between toasted bread with onion, green chilli, and coriander; griddled until the edges crisp.
• Beans Curry — Finely chopped green beans stir-fried with coconut, mustard seeds, and curry leaves. Dry-style, fresh, and full of crunch.
• Rajma with Chicken Kadai Meal — Two contrasting curries — comforting rajma and bold chicken kadai — paired with rice or flatbread. A protein-heavy combination plate for bigger appetites.
• Yogurt Curry with Fritters and Aloo Curry meal — Tangy yogurt curry with soft lentil fritters, paired with a lemony aloo curry and rice or flatbread. Cooling, savoury, and deeply satisfying.
• Yogurt Curry with Fritters and Egg curry meal — Yogurt curry with lentil fritters alongside a spiced egg curry, served with rice or flatbread. A protein-rich vegetarian plate with layered, contrasting flavours.
• Aloo Bath — A fragrant potato-and-rice dish cooked with mild spices and aromatics. Comforting, lightly spiced, and a meal on its own or a generous side.
• Lemon Dal & Fish Curry Meal — Lemon-tempered toor dal alongside a tangy, spiced fish curry, served with rice or flatbread. A coastal-style plate that's bright, warming, and full of flavour.
• AndraStyle Okra Sambar — Tamarind-tangy South Indian lentil stew simmered with toor dal, drumsticks, and seasonal vegetables, finished with a mustard-and-curry-leaf tempering for layered, savory depth.
• Rajma — Slow-simmered red kidney beans in a spiced tomato-onion gravy with ginger and garlic. Hearty, protein-rich, and made for spooning over rice.
• Chicken Kadai — Bone-in chicken cooked in a thick gravy of capsicum, onions, tomatoes, and freshly crushed kadai spices. Robust, aromatic, and not shy on flavour.
• Lemon Dal — Toor dal cooked smooth and finished with a tempering of mustard seeds, curry leaves, and fresh lemon. Light, bright, and ideal over rice.
• Aloo Curry — Soft-cooked potatoes simmered in a light, lemony gravy with mustard seeds, curry leaves, and turmeric. Bright, comforting, and naturally vegan.
• Fish Curry — Flaky fish simmered in a tangy, coconut-rich South Indian curry with tamarind, curry leaves, and warm spices — bold, fragrant, and deeply flavorful.
• Andhra Chicken with Spring onion & Moongdal Meal — Bold Andhra-style chicken curry with mellow spring-onion moong dal, plain rice, and four rotis. A balanced plate of heat and comfort.
• Mutton Curry with Aloo Bath with Raita and Salad — Slow-cooked mutton curry with fragrant aloo bath, cooling raita, and a fresh salad. A generous, full-flavoured plate for bigger appetites.
• Aloo Bath with Raita , Salad — Fragrant potato-and-rice aloo bath served with cooling raita and a fresh salad. A light, comforting vegetarian plate that is easy on any day.
• Cauliflower & Peas Curry with Sambar Meal — Dry-style cauliflower and peas alongside a tangy drumstick sambar, plain rice, and four rotis. A fresh, vegetable-forward vegetarian plate.
• Southern Masala's Daily Veg meal — A chef-picked vegetarian plate: a dry or curried vegetable, lentils, steamed rice, and fresh flatbread. Whatever's freshest that day.
• Spinach Chicken — Tender chicken simmered in a smooth spinach gravy with ginger, garlic, and gentle spice. Iron-rich, savoury, and great spooned over rice or scooped with flatbread.
• Greengram Dal — Whole green moong dal simmered until tender with ginger, cumin, and a light tempering. Earthy, fibre-rich, and gentle on the stomach.
• Spring onion & Moongdal — Yellow moong dal cooked soft and finished with fresh spring onions, cumin, and a light tempering. Mild, comforting, and naturally vegan.
• Egg roast — Boiled eggs coated in a thick, slow-cooked onion masala with curry leaves and warm spice. Rich, bold, and pairs beautifully with rice or flatbread.
• Egg roast with Greengram Dal Meal — Rich onion-masala egg roast alongside green moong dal, plain rice, and four rotis. A protein-rich plate with bold and gentle flavours side by side.
• Fish Curry with Spinach Dal Meal — Tangy, spiced fish curry with iron-rich spinach dal, plain rice, and four rotis. A bright, coastal-style plate that is warming and full of flavour.
• Salad — A fresh side of crisp, chopped vegetables to round out your meal. Light, clean, and packed and prepped the same day.
• Raita — Cool, creamy yogurt blended with fresh vegetables and a hint of spice. The perfect side to balance a warming, spiced plate.
• Spinach Chicken with Sambar Meal — Iron-rich spinach chicken with a tangy drumstick sambar, plain rice, and four rotis. A complete, protein-forward plate with greens and warmth in every bite.
• Drumstrick Sambar
• Spinach & Moong Dal With Fish Curry Meal — A bright, tangy fish curry next to a soft, savoury spinach-and-moong dal — light on the stomach, heavy on flavour. Plated with fresh roti and plain rice for a complete sit-down meal.
• Fish and Beans Stir Meal — Flaky fish curry paired with crisp stir-fried green beans — a balanced South Indian plate combining tangy coconut-spiced gravy with a fresh, lightly spiced side.
• Chickpea Masala & Ivy Gourd Meal — A slow-simmered chickpea masala paired with a lighter ivy gourd curry — earthy, lightly spiced, and balanced. Comes with fresh roti and plain rice to round out the plate.
• Southern Masala's Daily Non-Veg Meal — A chef-picked non-veg plate: the day's chicken, fish, or egg curry alongside a vegetable side, steamed rice, and fresh flatbread. Whatever's freshest that day
• Chickpea masala & Egg Curry Meal — Two cozy curries on one plate: a deeply spiced chickpea masala and a rich, golden egg curry. Served with fresh roti and plain rice for an easy, protein-forward meal.
• Paneer Masala
• Black Eyed beans Dal — Slow-cooked black-eyed peas in an onion-tomato base finished with curry leaves, mustard seeds, and ground coriander. Mild heat, no shortcuts — the gravy clings to every bean.
• Southern Masala's Daily Non-veg Dish — The Daily Non Veg Special by Southern Masala Dish. Does not include anything thing else.
• Chicken Stew and bottle gourd meal — Tender chicken simmered in aromatic coconut milk pairs beautifully with creamy bottle gourd yogurt curry, served alongside fluffy basmati rice and soft whole wheat roti for a complete, comforting South Indian meal.
• Spinach and moong dal with Capsicum & potato Curry Meal — Iron-rich spinach and moong dal alongside a hearty capsicum-and-potato curry — comforting, fibre-packed, fully vegetarian. Includes fresh roti and plain rice so it's ready to eat the moment it lands.
• Veg Paneer & Spinach dal Meal — A comforting South Indian meal featuring protein-rich spinach dal and kitchen-prepared paneer curry with seasonal vegetables, served alongside fluffy basmati rice and soft whole wheat roti for a perfect balance of textures and flavors.
• Sambar and Creamy Chicken Meal — South Indian sambar next to a rich, lightly creamy chicken curry — tangy and mellow on the same plate. Served with rice and soft flatbreads.
• Cabbage Poriyal
• Dum aloo, Dal Fry and Zafran Rice Meal — Spiced baby-potato dum aloo and tempered dal fry served over fragrant zafran-scented rice. A comforting vegetarian plate.
• Green Gravy Chicken and Andra Style Sambar — Fresh-herb green-gravy chicken paired with an Andhra-style sambar, served with rice or flatbread. Bold, tangy, and full of spice.
• Paneer Curry and Sambar Meal — Creamy paneer curry paired with a tangy, lentil-rich sambar, served with rice or flatbread. A wholesome vegetarian meal.
• Yogurt curry with Okra and Capsicum with Potato curry Meal — Cooling yogurt-okra curry paired with a tempered capsicum-and-potato curry, served with rice or flatbread. A gentle, balanced vegetarian plate.
• Yogurt Curry w Okra and Achari Chicken Meal — Cooling yogurt-okra curry paired with tangy achari chicken, served with rice or flatbread. A balanced mix of mild and boldly spiced.
• Chickpea dal with Cabbage & tomato Meal — Earthy chickpea dal paired with a tempered cabbage-and-tomato side, served with rice or flatbread. A balanced, comforting vegetarian plate.
• Achari Chicken Curry — Bone-in chicken simmered in a tangy achari masala of pickling spices — mustard, fennel, fenugreek, and nigella. Bright, mildly sour, with a warm chilli kick.
• Yogurt Curry with Okra — Crisp okra folded into a smooth, lightly tangy yogurt curry tempered with mustard seeds and curry leaves. Cooling, fragrant, and mild.
• Yam Curry — Soft yam cubes simmered in a fragrant tamarind-tomato gravy with mustard seeds and curry leaves. Earthy, lightly tangy, and gently spiced.
• Paneer Curry — Soft paneer cubes simmered in a spiced onion-tomato gravy with ginger, garlic, and garam masala. Rich, creamy, and mildly spiced.
• Veg Bhurji with Rasam and Daal Meal — Scrambled vegetable bhurji paired with peppery South Indian rasam — bright, warming, savory. Served with rice and soft flatbreads.
• Srilankan Dal
• Soy Mince with Srilankan Dal meal — Soy keema in a fennel-coriander masala paired with a Sri Lankan-style coconut-milk dal. Two protein-dense vegetarian preparations on one plate. Rice included.
• Dal Fry, Mutton Curry and Zafran Rice Meal — Tempered dal fry and slow-cooked mutton curry served over fragrant zafran-scented rice. A rich, satisfying combination plate.
• Beetroot Poriyal
• Soya Mince curry — Textured soy crumbles cooked down with onions, ginger, and a ground masala of fennel, coriander, and dried red chilli. A vegetarian keema — the soy carries the spice the way mutton would.
• Green Gravy Biryani — Fragrant basmati rice layered with a fresh herb-and-chilli green gravy. Aromatic, slightly spicy, a meal on its own.
• Plantain Curry & Lemon Dal Meal — Coconut-tempered plantain curry with lemon toor dal, steamed basmati rice, and four roti.
• Soya Mince Curry & Yogurt curry with Fritter Meal — Spiced soya mince with a tangy yogurt curry and crisp lentil fritters, steamed basmati, and four roti.
• Chicken Kadai & Sambar Meal — Bone-in chicken kadai with crushed capsicum and tomato, alongside tamarind-tangy Andhra sambar, steamed basmati, and four roti.
• Vegetable korma
• Sambar and Potato Chettinad Meal — Tangy South Indian sambar paired with a gently spiced potato curry — one tamarind-sour, one mild and creamy. Served with rice and soft flatbreads.
• Paneer Curry and Rajma Meal — Paneer in a ginger-garlic onion-tomato gravy with slow-simmered rajma, steamed basmati, and four roti.
• Chicken Kheema — Minced chicken cooked down with onions, ginger-garlic, and a ground masala of fennel, cumin, and coriander; finished with peas and fresh herbs.
• Potato Chetinad — Potatoes tossed in a roasted Chettinad masala of black pepper, fennel, and dried chilli with curry leaves; bold and peppery.
• Plantain Curry — Raw plantain simmered in a tempered coconut-and-curry-leaf gravy with mustard seeds and turmeric; mild, earthy, South Indian.
• Chickpea Dal — Tender chickpeas slow-cooked into a comforting dal with onion, tomato, turmeric, and cumin. Earthy, protein-rich, and made to pair with rice or flatbread.
• Chicken kheema and Rajma Meal — Minced chicken kheema with spiced red kidney bean rajma, steamed basmati rice, and four roti.
• Andra Style Chicken
• Bottle Gourd Poriyal & Masoor Dal Meal
• Bottlegourd Poriyal
• Andra Style Chicken & Massor Dal
• Mutton Curry & HomeStyle Dal Meal
• Cauliflower pepper and Homestyle Dal Meal
• Taro root curry & Chickpea Dal Meal
• Achari Chicken & Tomato Daal Meal
• Pumpkin Curry
• Chicken Stew & Andra Okra sambar Meal
• Bangara Rice
• Dosa
• Tamarind Rice — Rice tossed with tangy tamarind paste, tempered mustard seeds, and curry leaves, finished with roasted peanuts and dried chilies for a sweet-sour punch.
• Fish Curry With FenuGreek Leaves Daal Meal — Tamarind-coconut fish curry with a side of methi-leaf dal. Sour, mid-heat, finished with curry leaves and mustard temper. Rice included.
• Black eyed Beans Masala with Carrot & Beans Strifry Meal — Black-eyed peas in a curry-leaf gravy alongside a dry stir-fry of carrots and green beans tempered with mustard seeds. Rice and a small side included.
• Egg Bhurji with rasam and daal Meal — South Indian-style scrambled egg bhurji next to peppery rasam — light, savory, fast. Served with rice and soft flatbreads.
• Black chana daal with Cabbage Curry — Earthy black chana dal next to a dry, lightly spiced cabbage curry — one rich, one crisp. Served with rice and soft flatbreads.
• Fish Curry and Black Chana Daal Meal — A tamarind-coconut fish curry paired with thick black chana dal — bright and sour against earthy and warm. Served with rice and soft flatbreads.
• Rajma with Okra Curry Meal — Slow-simmered red kidney beans alongside a fresh okra curry, served with rice or flatbread. A complete vegetarian plate with protein, fibre, and texture.
• Pumpkin Curry & Rasam with Dal Meal
• Mango Daal
• Beans Curry and Mango daal
• Aloo fry — Potatoes fried with curry leaves, mustard seeds, and turmeric until golden and crispy. A simple, everyday comfort dish with a warm spice backbone.
• Lemon Dal with Beans curry meal — Bright, lemony toor dal paired with a coconut-laced beans stir-fry, served with rice or flatbread. Light, fresh, and naturally vegan.
• Taro Root Curry with Greengram Dal Meal — Earthy taro root curry with whole green moong dal, plain rice, and four rotis. A wholesome, naturally vegan plate with texture and depth.
• Fish Curry & Mango Curry Meal
• Soya Curry with Spring onion & Moongdal Meal — Spiced soya curry paired with soft spring-onion moong dal, plain rice, and four rotis. A fully plant-based meal that is high in protein and deeply satisfying.
• Green Gram Masala and Beans stir Fry Meal — Hearty green gram curry paired with crisp South Indian-style stir-fried beans — a wholesome, protein-rich plate that balances bold spice with fresh crunch.
• Chickpea Dal With Fish Curry Meal — Earthy chickpea dal paired with a tangy, spiced fish curry, served with rice or flatbread. A hearty, protein-rich meal.
• Egg bhurji and Rasam Meal — Spiced scrambled-egg bhurji paired with a peppery, tangy rasam, served with rice or flatbread. A light, warming meal.
• Yam Curry and Rasam Meal — Earthy tamarind yam curry paired with a peppery, tangy rasam, served with rice or flatbread. A light, fragrant vegetarian plate.
• Egg Curry & Lemon Dal Meal — Boiled eggs in an onion-tomato curry with lemon-tempered toor dal, steamed basmati, and four roti.
• Fish Curry & Yogurt curry with Fritters Meal — Tamarind-coconut fish curry with a tangy yogurt curry folded with lentil fritters, steamed basmati, and four roti.
• Homestyle Cabbage and Andra Okra sambar Meal
• Vegetable Korma & Tomato Daal

Order fresh, prepared meals from Southern Masala on Da Dabba — a marketplace connecting you with licensed local kitchens. Delivery and pickup.