South Indian Breakfast -1

Idli

Idli is a popular South Indian breakfast item made from a batter of fermented rice and lentils. Here's a simple recipe to make idli at home:

Ingredients:

• 2 cups of idli rice (parboiled rice)

• 1 cup of whole urad dal (black gram)

• 1 tsp of fenugreek seeds (methi)

• Salt to taste

• Water as needed

Instructions:

1. Rinse the rice and urad dal separately in water until the water runs clear. Soak them in water separately for 4-5 hours.

2. In a grinder or blender, grind the urad dal and fenugreek seeds with enough water to make a smooth batter. The batter should be fluffy and light.

3. Now grind the rice separately to a slightly coarse batter. Add water as needed.

4. Mix both the batters in a large bowl and add salt. Mix well using your hand or a spoon.

5. Cover the bowl and let the batter ferment in a warm place for 8-10 hours or overnight. The batter should rise and become frothy.

6. Grease the idli molds with oil and fill them with the batter.

7. Steam the idlis in a steamer or an idli cooker for 10-12 minutes. Check if the idlis are cooked by inserting a toothpick or a knife in the center of an idli. If it comes out clean, the idlis are cooked.

8. Once the idlis are cooked, remove them from the molds using a spoon.

Serve hot with sambar and coconut chutney.

Note: The ratio of rice to urad dal may vary depending on the quality of the rice and urad dal. You can adjust the amount of water to make the batter thick or thin.

Sambar

Sambar is a popular South Indian lentil-based vegetable stew that is usually served with idli, dosa, or rice. Here is a simple recipe for making sambar at home:

Ingredients:

• 1 cup of toor dal (pigeon peas)

• 2 cups of chopped vegetables (such as onions, tomatoes, carrots, beans, pumpkin, or drumstick)

• 1 tbsp of tamarind pulp

• 2 tbsp of sambar powder

• 1 tsp of turmeric powder

• Salt to taste

• Water as needed

• For tempering: 2 tbsp of oil, 1 tsp of mustard seeds, 1 tsp of cumin seeds, 1 red chili, 1 sprig of curry leaves, and a pinch of asafoetida (hing)

Instructions:

1. Rinse the toor dal and soak it in water for 30 minutes. Cook the toor dal with 3 cups of water in a pressure cooker for 4-5 whistles or until the dal is soft and mushy.

2. In a separate pot, cook the chopped vegetables with 2 cups of water, turmeric powder, and salt until they are tender.

3. Add the cooked toor dal to the pot with the vegetables and mix well. Add more water if needed to get the desired consistency.

4. Add tamarind pulp and sambar powder to the pot and mix well. Let the sambar simmer for 10-15 minutes until the flavors are well combined.

5. For tempering, heat oil in a small pan. Add mustard seeds and cumin seeds and let them splutter. Add red chili, curry leaves, and asafoetida and fry for a few seconds.

6. Add the tempering to the sambar and mix well.

7. Serve hot with idli, dosa, or rice.

Note: You can use any combination of vegetables of your choice for making sambar. You can also add a few teaspoons of jaggery for a slightly sweet taste. Adjust the amount of sambar powder as per your preference for spiciness.

Coconut chutney

Coconut chutney is a classic South Indian condiment that is often served with dosa, idli, and other breakfast dishes. It's quick and easy to make and requires only a few ingredients. Here's a simple recipe for making coconut chutney at home:

Ingredients:

• 1 cup of freshly grated coconut

• 2-3 green chilies, chopped

• 1-inch piece of ginger, peeled and chopped

• 1/4 cup of roasted chana dal (dalia)

• Salt to taste

• Water as needed

• For tempering: 1 tbsp of oil, 1 tsp of mustard seeds, 1 red chili, and a few curry leaves

Instructions:

1. In a blender or a mixer, add the grated coconut, chopped green chilies, ginger, roasted chana dal, and salt. Add a little water and blend to make a smooth paste. Add more water as needed to get the desired consistency.

2. Transfer the chutney to a serving bowl.

3. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add red chili and curry leaves and fry for a few seconds.

4. Pour the tempering over the chutney and mix well.

5. Serve the coconut chutney with dosa or idli.

Note: You can adjust the amount of green chilies as per your preference for spiciness. You can also add a handful of fresh coriander leaves for extra flavor. If you don't have roasted chana dal, you can use unsalted peanuts or cashews instead. If you find the chutney too thick, you can add a little water to adjust the consistency.