In the past, I have written here about the various (some healthy and a few not so) breakfast options I have tried:
- Broccoli Sauce Penne Pasta;
- Home-cooked vermicelli with cauliflower, beetroot and peas;
- Indori Poha;
- California’s Corner Bakery Cafe Oatmeal;
- Kolkata’s Phulko Luchi with Daal and Mishti Doi;
- America’s iHop Strawberry Banana Pancake;
- Singapore’s Mee Goreng;
Being a Tamilian, none of them, come close to being the perfect breakfast for me. That crown belongs only to the Idly (இட்லி). Idli (in Tamil language இட்லி) or Idly is a stable food made by steaming a fermented batter of rice and black lentils, commonly eaten for breakfast with Chutney in South India, Sri Lanka and parts of South-East Asia where Indians live.
Every other day, my morning breakfast is Idly (or its cousin, Dosa, but that’s for a different post). The side-dish for idly will be one of the many varieties of chutney (or) Idly chilli powder (இட்லி மிளகாய் பொடி) mixed with gingelly oil (நல்லெண்ணெய்), the best combination.
Seen above home cooked Idli served with chutney powder – இட்லி, ஒரு உன்னதமான காலை உணவு.
The humble and healthy homemade Idli served on a Banana leaf, in the above picture it has been steamed with Idli Podi (Chutney Powder or Chilli Spice Powder) for taste.
Piping hot homemade Idlis paired with coconut chutney, may be the food served in heaven for breakfast.
Idli (இட்லி) served with Sambar, Tomato Chutney (தக்காளி சட்டினி), Coconut Chutney (தேங்காய் சட்டினி) and Coriander Chutney (கொத்தமல்லி சட்டினி) served on a plate with banana leaf (வாழையிலை).
Any discussion of the quintessential #breakfast of #southindia, the Idli will not be complete without its perfect companion the tasty #vada, seen together here – picture taken at the Madras Boat Club (Estd: 1867).
Also read: Thattu Idli, Podi Idli
#Breakfast #foodsofindia #healthyfood
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