Kanchipuram Idli

Srilatha Breakfast, Snacks And Light meals, South Indian Leave a Comment

Kanchipuram Idli – spiced with ginger in fresh and dried forms, pepper, cumin, kariveppelai (curry leaves), cashew nuts, and tempered in gingelly oil (nallennai/sesame oil) – just reading the description makes me almost drool. So named for its origins in (from who knows when) the temple kitchen (madapalli) of the Kanchipuram Varadaraja Perumal kovil, it’s been enjoyed by millions as a temple prasadam and in homes around the world. I was introduced to it quite late in my life when I got married and had it at my husband’s aunt’s place. I’ll admit – I wasn’t a huge fan initially. But my husband loves it to pieces. So, over the years, I’ve learned to make it (not frequently enough for him), and have grown to like, even love it. I simply love that it’s a temple prasadam. The temple kitchen uses only raw rice but at home we use an equal measure of raw and parboiled rices. Here’s the recipe.

Kothamalli Podi (Cilantro podi/pesto)

Srilatha Breakfast, Chutneys, Sides, South Indian Leave a Comment

This is a semi dry chutney with just 4 ingredients: cilantro, red chilies, tamarind, urad dal. And salt, and hing. Pairs perfectly with idli, dosai, rice, anything you’d have a chutney to go with. It’s really neither a chutney nor a powder (podi) – it’s not a runny, watery paste like a chutney, nor is it completely dry like a podi. There is a little moisture from the cilantro, but it’s on the dry side. Simple to make, lasts in the refrigerator for about a month easily.

Podi Uthappam (Out of Idli Batter)

Srilatha Breakfast, Snacks And Light meals, South Indian Leave a Comment

While uthappam has its own traditional recipe, two day old idli or dosai batter makes wonderful uthappam, which is a slightly thick dosai. I dislike calling it pancakes – pancakes are more melt in your mouth, not much subtance/texture. Uthappam is a robust, spongy in the center and crispy in the edge, thick, smaller dosai. This version is spiced up with molagapodi (idli podi) and topped with onions and cilantro.

Mixed Vegetable Quick Curry (Kadamba Curry)

Srilatha Breakfast, Sides, South Indian Leave a Comment

A super simple side dish. Sometimes, you have a lot of vegetables – a couple of potatoes, a carrot, some peas, half a cauliflower, but none enough to make a side dish. This is a perfect curry to use up all of those, and make a great curry that’s perfect as a side dish for rotis. This is a great lunch box item, a quick breakfast dish, or an excellent vegetable to go along with a dal, and some rice or rotis.