What’s on Nirmala Sitharaman’s Plate? Finance Minister Reveals Her 3 Favourite South Indian Dishes

7 July, 2026: South Indian cuisine is known for its balance of taste, nutrition and simplicity. From wholesome breakfasts to comforting meals and aromatic beverages, the region’s culinary traditions have earned admirers across the country. Among them is Union Finance Minister Nirmala Sitharaman, who recently shared the three South Indian foods she enjoys the most during a rapid-fire interview.

Curd Rice

When asked to choose between curd rice and tamarind rice, Sitharaman picked curd rice as her favourite.

A staple in many South Indian homes, curd rice, or Thayir Sadam, is prepared by combining cooked rice with fresh curd and a tempering of mustard seeds, urad dal, curry leaves, ginger and green chillies. Many people also add ingredients such as grated carrots, cucumber or pomegranate seeds to enhance its flavour and texture.

Besides being refreshing and filling, curd rice is rich in probiotics that support gut health and is often enjoyed during hot weather because of its cooling properties.

Easy Homemade Curd Rice Recipe

To prepare curd rice at home, mix one cup of cooled cooked rice with one to one-and-a-half cups of fresh curd and add salt to taste. Heat a little oil or ghee and prepare a tempering using mustard seeds, urad dal, curry leaves, ginger, green chillies and a dried red chilli. Pour this over the rice mixture and garnish with chopped coriander, roasted cashews and pomegranate seeds before serving.

Pongal

Another dish on Sitharaman’s list is Pongal, a comforting meal commonly served for breakfast across South India.

Made with rice and split yellow moong dal, Pongal is cooked until creamy and flavoured with black pepper, cumin, ginger, curry leaves and generous amounts of ghee. The savoury version, known as Ven Pongal, is traditionally served with coconut chutney and sambar.

The dish is valued for being light on the stomach while providing a good balance of carbohydrates and protein, making it both nutritious and satisfying.

Filter Coffee 

Sitharaman also chose South Indian filter coffee over masala chai.

Prepared using freshly ground coffee brewed in a traditional metal filter, the strong decoction is blended with hot milk and sugar to create its signature rich flavour. The coffee is usually poured back and forth between two steel tumblers to produce its characteristic frothy texture.

Its distinctive aroma and smooth taste have made filter coffee an essential part of South Indian households and café culture for generations.

The Finance Minister’s favourite dishes showcase the timeless appeal of South India’s traditional cuisine. Whether it is the cooling comfort of curd rice, the hearty simplicity of Pongal or the rich aroma of filter coffee, these classics continue to be loved across generations.

Prepared with everyday ingredients and time-tested recipes, these dishes are not only delicious but also reflect the rich culinary heritage and wholesome eating traditions of South India.