Idlis are the usual breakfast mostly served in South Indian homes and the most popularly ordered dish in the hotels. Idlies are indeed like an orchestra; it is taken to an entirely new level when partnered with various accompaniments, especially the indomitable trinity of Sambhar, chutney, and Molaga podi/ idli podi (gunpowder). However, there are so many more lip-smacking combos for this South Indian breakfast that can give you a whole new experience and make you fall in love with it over and again. So, jump in to see which one interests you more and get them on our plates to drool over the dunk worthy accompaniments.
- Piquant tomato-onion chutney – To take off with vigor; let’s begin with this tangy, spicy, and awakening dish that will for sure knock your socks off. In a mixer grind two tomatoes, an onion, garlic, ginger, green chilies, a dried red chili, and salt to a fine paste by adding a little water. You can also add capsicum to it if you wish. Finally, temper the mix with sputtering mustard, jeera, asafetida, urad dal, and curry leaves. Add a small piece of jaggery and cook it until the raw smell goes off and the oil oozes out. Serve with steaming hot idli and watch it steal the show!
- Traditional Brinjal Gothsu – Cook brinjal in hot water until mushy with some salt and turmeric and keep it aside. In a pan heat some oil and add mustard seeds, jeera, asafetida, slit green chili, curry leaves, and well chopped onions optionally. Pour the tamarind extract and the mashed brinjal into the pan and give a good mix. Dry roast coriander seeds, urad dal, channa dal, fenugreek, sesame, and red chili and grind them to a coarse powder. Finally, add this freshly ground powder and cook on low flame. Pair it up with idli and relish the feast!
- Brisk Bombay chutney – A go-to option when bored of the usual and running out of time. Mix 2 spoons of besan flour in water and whisk well to avoid any lumps. In a Kadai, add oil and splutter mustard, jeera, urad dal, hing, and curry leaves. Further, add sliced onions, ginger, both red and green chili, and tomato. Add salt as per taste and turmeric to it and cook until soft. Now pour the besan mix, adjusting the consistency with water, and allow it to boil until the raw aroma wanes. Serve it with a squeeze of lemon and coriander to tingle your taste buds.
Choose from the list and pair them up with the magnificent melt-in-the-mouth idli that will take you to the “Id(y)llic” world with its unbeatable amazingness. Dish out your fluffy and super soft idlis with AMK’s premium idli rice and dip them in these drool worthy recipes to kick up the yumminess scale high.
