Description

• The Idli: Soft, fluffy, savory cakes made by steaming a fermented batter of parboiled rice and de-husked black lentils (urad dal). They are naturally gluten-free and easy to digest.
• The Sambhar: A flavorful, tangy lentil-based vegetable stew made with pigeon peas (toor dal), tamarind, and a special spice blend called sambhar powder, typically loaded with vegetables like drumsticks, pumpkin, and okra.
• The Chutney: The dish is incomplete without a fresh condiment, most traditionally a creamy coconut chutney tempered with mustard seeds, curry leaves, and dry red chilies. Spicy tomato-onion or mint chutneys are also common.