Tucked in between the majestic mountains of Western Ghats on the east and mighty Arabian Sea on the West, there is a beautiful small town called Udupi. There are not many places like Udupi that has rich history, colourful diversity, vibrant people, virgin beaches, incredibly charming buildings and simply irresistible cuisine. I remember visiting the Krishna Temple with my parents and grandmother
14 Idlies is the way this dish is called in the restaurants in Madras. These are mini idlies soaked in buckets of Sambar. Being a native of this city, I enjoy my Idlies the way it is eaten natively. Idlies are quite popular in Andhra also but Tamil Nadu is famous for its Idlies and Dosas, and if other states also have this, then they must've borrowed it from here!In restaurants, when you order Idly, you get 2 with loads of Sambar. That's the way it is supposed to be eaten. And when hubby dear started living here, he was having a peck at the sambar. I told him sternly, when you are in Madras, become a Madrasi. I guess living in this city for the past 8 yrs has finally made him one. These days, he takes only sambar soaked Idlies!My daughter is another fan of this item but she likes to have hers mixed and mashed in sambar. She asks me in telugu "Annam Laga Chesipettu Ma!" (Mix it like Rice and give me). I too remember eating like this when I was a kid. When I used to take lunch for scho
Kamna Jethmalani is a big foodie. Ask her what her favourite dish is, and pat comes the reply, "Idli-sambar. It’s so yummy. No other dish can be as good. I always wondered why people go ga ga over it but only when I tried it myself, did I understand. And the best part is, it’s so healthy. I tell all my friends from the North to give it a shot." A well deserved toast to South Indian cuisine!
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At last…. It's a time for the Queen of South Indian breakfast dish: Idli-Vada with Sambar. I call it a queen because for me King means Dosa. This Sunday we had Idli-Vada for breakfast. My hubby and my dad are big fans I have ever seen when it comes to Idli-Vada. The steaming fluffy and soft Idlis with little spicy and tasty Vadas dipped in delicious Sambar… Awww…. Nothing is better than that. I won't talk a lot about it because I have got to post 3 recipes here in single post:). So talk less and work more is the theme here;) Here we go… Idli-Vada-SambarRecipe for Idli:Ingredients:2 cups of Rice1 cup Urad DalSalt to taste Soft and Fluffy IdlisMethod:Soak rice and urad dal separately in water for 2-3 hours.First grind the urad dal to smooth paste. Remember that smoother the better.Then grind rice to a coarse paste. Make sure that you don't grind rice to smooth paste.Mix them together adding required salt to slightly thick paste. The batter should be thicker than the dosa b
Sambar or sambhar is a South Indian cooking recipe, made of lentils, usually red gram, and vegetables. The regular Sambar Recipe is usually poured over or alongside steamed rice. Several minor variants exist depending on the meal of the day, region, and the vegetable used.The regular sambar recipe without significant vegetable content is called Saru in Karnataka. Saru without lentils is called hunise saru (tamarind saru), which becomes menasina saru (pepper saru) if pepper is added. Sambar without lentils (but with vegetables or fish) is called Kozhambu in Tamil Nadu. There are major and minor variants of kozhambu (mor kozhambu, vetha kozhambu, rasavangi etc). Note that there are minor but subtle differences in preparation between all the variants. For instance, whether the vegetables are added to the tamarind water or vice versa, which does make them taste different.Sambar with rice is one of the main courses of both formal and everyday south Indian cooking. It is also served with idl
