Celebrating Passion for Food
We came across this recipe in one of the Tarla Dalal cookbooks on South India cuisine. I do not recollect the title but what struck me was a bold assertion by the author that this recipe is so unique and delicious that your guests would ask for the recipe when you serve them this chutney.
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I am thrilled as I share this recipe. Recently, we had been to Mangalore for our food excursion and we got the firsthand experience of the local food culture. We went around different parts of Mangalore and Udupi trying out the local cuisine at different food joints. You would want to read about our Mangalore experience at Mangalore food excursion-Day 1 and Day 2. As we came back from our vacation to Pune we begin making all these recipes in our kitchen, trying and retrying several times to recreate the taste that we had experienced.
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It’s Sunday again! The day I allow myself the luxury to be lazy. The day I want to get done with my lunch with not much fanfare. In short, it’s the day I go back to my list of comfort food and lemon rice sits right at top.
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Curd rice also known as Thayir Sadam in Tamil tongue is a recipe that not only resonates well in the South Indian states but now has many takers pan India.
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An accompaniment must be as palatable as the mains with which it gets served, sometimes even more. Indian cuisine has multitude of recipes for accompaniments and today we discuss one such recipe.
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Food is no longer an object of sustenance that would appeal only to gustatory perception. Advent of social networking platforms like Twitter and Instagram has rapidly altered the scene so much so that visual delight that food must offer has attained far greater significance now.
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I have had spent a fair amount of time in different cities in India before I did manage to settle down in Pune. My nomadic life during my initial days of career ensured that I would be entitled to have a moments of rendezvous with these cities and its streets. Streets is where the life is. The emerging skyscrapers, malls, movie-theaters, hotels may obfuscate the cultural ethos of the city many times but streets may unravel the mystery for you. In fact you may knowingly or unknowingly become a part of this mystery. A foodie’s life is unimaginable without a stint on streets.
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Dear reader, the fact that I originally hail from one of the coastal regions of India largely contribute to the fact that my palate has developed significant affinity to all those recipes that feature seafood as one of the primary ingredients. So if you notice the quantity of recipes tilting more in favor of seafood recipes, you should not be surprised.
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Today’s recipe is India’s favorite breakfast dish. Yes you guessed it right, soft, spongy, fluffy white, circular in shape “Idli” and it tastes delicious with coconut chutney or tomato chutney.
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