A Day of South Indian Delights: From Breakfast to Dinner

Welcome to a flavorful journey through the vibrant and diverse culinary landscape of South India! Renowned for its rich heritage and distinctive flavours, South Indian cuisine offers a delightful array of dishes that are not only delicious but also nutritious. Let us take you through a day of South Indian delights, from a hearty breakfast to a satisfying dinner. So, get ready to indulge your taste buds in a gastronomic adventure!

Also Read: Essential South Indian Spice Blends And How To Use Them

Breakfast - Idli with Sambar and Coconut Chutney:

We begin our day with the quintessential South Indian breakfast favourite - Idli. These soft, fluffy rice cakes are made from a fermented batter of ground rice and lentils. Here's how you can prepare them:

Ingredients:

• 2 cups idli rice
• 1 cup urad dal (split black gram)
• Salt to taste
• Water for soaking and grinding

Method:

1. Wash the rice and urad dal separately and soak them in water for 4-6 hours.
2. Drain the water and grind the rice and urad dal separately to a smooth consistency. Mix them together in a bowl.
3. Add salt to taste and allow the batter to ferment overnight or for at least 8 hours.
4. Grease the idli moulds and pour the batter into each mould.
5. Steam the idlis for about 10-12 minutes or until they are cooked through.
6. Serve the idlis hot with sambar and coconut chutney.
7. Sambar is a tangy and flavorful lentil soup, while coconut chutney adds a refreshing and creamy element to the dish. These accompaniments complement the mild taste of idlis perfectly, creating a harmonious combination of flavours.

Lunch - Dosa with Potato Masala:

For lunch, we delve into another South Indian classic - Dosa. This thin, crispy pancake-like dish is made from a fermented batter of rice and urad dal. Pair it with a spicy and aromatic Potato Masala for a satisfying meal.

Ingredients:

For Dosa:

• 2 cups dosa rice
• 1/2 cup urad dal (split black gram)
• Salt to taste
• Water for soaking and grinding

For Potato Masala:

• 4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 1-2 green chillies, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• 2 tablespoons oil
• Salt to taste

Method:

For Dosa:

1. Wash the dosa rice and urad dal separately and soak them in water for 4-6 hours.
2. Drain the water and grind the rice and urad dal separately to a smooth consistency. Mix them together in a bowl.
3. Add salt to taste and allow the batter to ferment overnight or for at least 8 hours.
4. Heat a non-stick tawa (griddle) and pour a ladleful of batter in the centre. Spread it in a circular motion to make a thin dosa.
5. Drizzle a little oil around the edges and cook until the dosa turns golden and crispy. Flip it over and cook for a minute more.
6. Serve the dosa hot with Potato Masala.

For Potato Masala:

1. Heat oil in a pan and add mustard seeds. Let them splutter.
2. Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
3. Add chopped onions and green chillies. Sauté until the onions turn translucent.
4. Add the mashed potatoes and salt. Mix well.
5. Cook for a few minutes, stirring occasionally, until the flavours blend together.
6. The combination of a crisp dosa with the spicy and flavorful Potato Masala makes for a delightful and filling lunch.

Snack - Medu Vada

As the evening approaches, it's time for a savoury snack. Medu Vada, also known as Uzhunnu Vada, is a popular South Indian snack made from a batter of soaked urad dal. It has a crispy exterior and a soft, fluffy interior.

Ingredients:

• 1 cup urad dal (split black gram)
• 1-2 green chillies, finely chopped
• A few curry leaves, finely chopped
• 1 teaspoon ginger, grated
• Salt to taste
• Oil for deep frying

Method:

1. Wash the urad dal and soak it in water for 3-4 hours.
2. Drain the water and grind the dal to a smooth and fluffy batter. Add a little water if needed.
3. Add chopped green chillies, curry leaves, ginger, and salt to the batter. Mix well.
4. Heat oil in a deep pan for frying.
5. Wet your hands, take a small portion of the batter, and shape it into a round ball. Flatten it slightly and make a hole in the centre to form a doughnut shape.
6. Carefully slide the vada into the hot oil and fry until golden brown and crispy.
7. Remove the vada from the oil and drain the excess oil on a paper towel.
8. Serve the Medu Vada hot with coconut chutney or sambar for an appetizing snack.

Dinner - Vegetable Biryani with Raita:

To end the day on a flavorful note, we present the ever-popular Vegetable Biryani. This aromatic rice dish is made with fragrant basmati rice, assorted vegetables, and a blend of spices. Pair it with refreshing Raita to balance the flavours.

Ingredients:

For Vegetable Biryani:

• 2 cups basmati rice
• 2 tablespoons ghee or oil
• 1 onion, thinly sliced
• 1 cup mixed vegetables (carrots, peas, beans, etc.), diced
• 2 tomatoes, chopped
• 2 green chillies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon biryani masala powder
• 1/2 teaspoon turmeric powder
• A few mint leaves
• A few coriander leaves
• Salt to taste
• Water for cooking

For Raita:

• 1 cup yoghurt
• 1 cucumber, grated
• 1/2 teaspoon cumin powder
• A pinch of black salt
• A few mint leaves, finely chopped

Method:

For Vegetable Biryani:

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large pot and sauté the sliced onions until golden brown.
3. Add ginger-garlic paste and slit green chillies. Sauté for a minute.
4. Add the chopped tomatoes and cook until they turn soft.
5. Add the diced vegetables, biryani masala powder, turmeric powder, mint leaves, coriander leaves, and salt. Mix well.
6. Add the soaked and drained basmati rice to the pot. Gently mix everything together.
7. Pour enough water to cover the rice and vegetables. Bring it to a boil, then reduce the heat to low and cover the pot with a lid. Cook for about 15-20 minutes or until the rice is cooked through and the flavours are well-infused.

For Raita:

1. Whisk the yoghurt in a bowl until smooth.
2. Add grated cucumber, cumin powder, black salt, and chopped mint leaves. Mix well.
3. Serve the Vegetable Biryani hot with Raita for a delectable dining experience.

South Indian cuisine offers a treasure trove of flavours that can tantalize your taste buds from breakfast to dinner. From the humble idli and dosa to the aromatic biryani, each dish carries its own unique charm. So, gather the ingredients, roll up your sleeves, and embark on a culinary adventure as you savour the delights of South Indian cuisine. Enjoy the explosion of flavours, and let your taste buds dance to the rhythmic symphony of spices!