Plant-Based Indian Meals: Simple, Flavorful Vegan Dishes from Mysore

When you think of plant-based Indian meals, traditional South Indian dishes made entirely from plants, without meat, dairy, or animal products. Also known as vegan Indian food, it’s not a trend—it’s how millions eat every day in Mysore and beyond. These meals aren’t about substitutions. They’re built from the ground up with rice, lentils, vegetables, spices, and coconut—ingredients that have fed families for centuries.

At the heart of every dal recipe, a simple, slow-simmered lentil stew that’s the backbone of South Indian meals is turmeric, cumin, and curry leaves—ingredients that add depth without needing butter or cream. The dosa batter, a fermented mix of rice and urad dal that turns into crispy, airy pancakes doesn’t need eggs or milk. It gets its lift from time, warmth, and natural fermentation. These aren’t tricks. They’re time-tested methods that work because they’re rooted in real kitchen wisdom, not modern food science.

You won’t find fake meats or cashew cream in these dishes. Instead, you’ll find coconut milk thickening a curry naturally, tamarind adding tang to a vegetable stew, and roasted peanuts crushed into chutney for richness. This is food that doesn’t just avoid animal products—it thrives without them. The plant-based Indian meals you’ll find here are the same ones served in homes across Karnataka: quick, filling, and full of flavor that doesn’t need to shout to be noticed.

Some people think vegan means bland. That’s not true here. A bowl of steaming idli with coconut chutney and sambar hits every note—crunchy, tangy, spicy, soft, warm. A plate of rice with mango pickle and roasted brinjal isn’t a compromise. It’s a celebration. These meals are designed for daily life, not for Instagram. They’re made with what’s local, what’s fresh, and what’s been passed down through generations.

What you’ll find in the posts below isn’t a list of trendy vegan recipes. It’s a collection of real, everyday dishes from Mysore kitchens—how to fix a soft dosa, why lemon belongs in biryani even without meat, how to make lentils easy on your stomach, and which spices actually give curry its soul. No fluff. No filler. Just clear, practical advice from people who cook this food every day.