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Due to their rich flavours and soft, fluffy texture, idli and dosai are treasured South Indian food classics. A basic lunch of idli and dosai may be transformed into a feast with the addition of the proper side dishes, which add layers of texture and flavour. The diverse range of side dishes found in South Indian cooking, from tangy chutneys to filling sambar, perfectly balances the delicate flavours of idli and dosai. Whether you like your dosai with a dollop of coconut chutney or your idli with a spicy thokku, there are countless ways to combine them.
Thakkali Onion Thokku
Combining the strong heat of red chillies and onions with the tang of ripe tomatoes, this tomato-onion relish is a flavourful powerhouse. These components are cooked by slow cooking them with spices until they are thick paste. In traditional recipes, asafoetida, curry leaves, and mustard seeds are used for seasoning, which gives the finished dish depth and complexity. Slow cooking, which lets the tomatoes caramelise a little and generate a rich, complex flavour profile, is the secret to making the ideal thokku. When prepared correctly, this sauce, which is especially popular in Tamil Nadu, keeps for weeks.
Kathirikai Kadayal
The flexibility of eggplant in South Indian cooking is shown by kathirikai kadayal, a smoky, mashed eggplant dish that is both simple and elegant. The eggplants are roasted over a direct flame until the flesh is soft and smokey and the skin is charred. This is followed by mashing of the pulp together with spices such as tamarind paste and red chillies, sautéed onions and garlic. It has a soft feel in mouth and the combination of tangy, spicy and smoky tastes make this meal out of the ordinary. For added texture and richness, some varieties call for the addition of raw coconut or peanuts.
Idli Podi
Sesame seeds, dried red chillies, curry leaves, and roasted lentils are all combined to make idli podi, a dry spice mixture. Before being smashed into a coarse powder, the components are cautiously roasted to release their essential oils. Before serving, this adaptable condiment is usually combined with ghee or sesame oil. With just a sprinkle, idli podi may turn basic idli into a tasty meal, which is its beauty. Every family frequently has a secret recipe that they use to make their unique blend by varying the ratios of elements.
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Kaiyendhi Bhavan Chutney
This uniquely flavoured chutney, which gets its name from the well-known street-side eateries in Chennai, blends the tanginess of tomatoes, the heat of red chillies, and the richness of coconut. It stands out because it contains roasted gram dal and a special blend of spices which give the curry an orange-red colour. The targeted coarseness of the chutney's texture sets it apart from smoother types. Its capacity to go well with both idli and dosa and its affordability when prepared in bulk contributes to its appeal among street food vendors.
Kadamba Chutney
This mixed vegetable chutney includes bell peppers, beans, carrots and coconut, roasted lentils giving a burst of flavour and a delicious crunch. Before being ground with spices and coconut, the veggies are briefly sautéed to preserve their crispness. The end product is a colourful, tasty dish that adds colour to the meal and nutrition to the chutney. The term "kadamba" describes the mixture of ingredients, and depending on the season, each cook may use a different variety of veggies.
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Coconut Chutney
Coconut chutney, the classic South Indian condiment, seems simple, but it takes a balanced proportion of ingredients to achieve its distinct flavour. Green chillies, ginger, and a tiny bit of roasted chana dal are added to freshly ground coconut to give it body. Another layer of flavour and aroma is added when mustard seeds, curry leaves, and urad dal are tempered in heated oil. Despite appearing to be the simplest of the accompaniments, its importance cannot be emphasised because it's frequently used as a standard to assess a South Indian restaurant's excellence.
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Drumstick Sambar
With a complex blend of spices and tamarind, this fragrant lentil-based meal highlights the distinct flavour of moringa (drumstick) pods. The foundation of the sambar is toor dal, which is then flavoured with a unique spice blend known as sambar powder. Most importantly drumsticks add flavor and nutritional value in the prepared dish. To preserve their structure and release their flavours into the sambar, the veggies are cooked until they are soft but not mushy. This hearty dish gets a fragrant touch from the final tempering with mustard seeds, curry leaves, and asafoetida in ghee.
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These seven highly delightful side dishes each with their special flavours that nicely complement the main meal are ideal to be served with idli and dosai.
