FOOD

How to Make Idli – Essential South Indian Breakfasts

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Fermentation – The Foundation of South Indian Cooking

One must learn to ferment to get a true understanding of South Indian cuisine. From our pickles to our idlis/dosas to our yogurt, we rely heavily on the process of fermentation. So what is fermentation? To put it in simple terms, it is to simply wait. If you learn to wait, half the cooking is already done.

Practice the art of waiting
  • Wait for the pot to get hot.
  • Wait for the water to boil.
  • Wait till you get a sour smell in fermentation
  • Wait a few days before you mix the pickle before you wait again!
  • Wait… Wait… WAIT!
Good for your Guts

The best way to learn the art of waiting is to learn fermentation. The recipe that will teach you that is the humble Idli. This fermented and steamed recipe is the most essential South Indian breakfast. The fermentation creates good bacteria in the batter that is good for your gut health. Indian doctors recommend idlis as the first solid food for babies. If you are sick, have idli. If you are celebrating, have idli. Idlis are perfect for every occasion.

Use this recipe to make crispy dosas too!

Over the weekend, I made a fresh batch of idlis with a delicious instant pot sambar. Some families are so particular about their batters. They will use separate ratios and ingredients to make their batters. I use one ratio for most batters. Why? Because it makes my life easy and also the closest thing to home.

Notes:

  • There are variations. But the base ingredients of rice and dal remain the same. Some add poha or flattened rice flakes. Some add a handful of cooked rice and some add broken rice.
  • You can soak the urad dal an hour before grinding.
  • Ensure the pot is only filled halfway through to allow the fermented batter to rise.
  • I like mixing the batters with my hand to allow some bacteria from my hands to propel the fermentation process. I follow it up with a quick turn of my hand blender.
  • I like to place the batter in my instant pot or the microwave. The instant pot ferments the batter on yogurt mode. This usually takes about 6-10 hours in the summer and 18-30 hours in the winter.

Once fermented, the batter should have risen. Idlis can be made using a special idli cooker or by simply steaming the idli plate in a closed pot with a little water at the bottom. For either method, you will need to purchase a set of idli plates for the authentic idli.

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FOOD

Vathal Kuzhambu Recipe Made With Butternut Squash and Spices

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Thick tamarind stew made with butternut squash

Vathal Kuzhambu Recipe with a twist

If you’re a fan of South Indian cuisine, you’re probably familiar with vathal kuzhambu. This tangy and spicy tamarind-based stew is a staple in many South Indian households, and undoubtedly, for good reason! It’s packed with complex flavors and aromatic spices, making it a delight for your taste buds. But have you ever tried making it with butternut squash? Adding butternut squash to the vathal kuzhambu recipe is a sweet twist on the classic dish and a delicious way to enjoy the hearty and sweet flavors of this seasonal squash.

Learn how to make butternut squash vathal kuzhambu step-by-step, so you can enjoy this delicious meal in the comfort of your own home. Let’s get started!

Where It Began

Rural Tamil culture is one that was born out of nature. The simple, traditional rural life of Tamil Nadu is one that just makes sense today. Eco-friendly, sustainable, and respectful of all living things.

Evolution of Vathals

Tamil Nadu is a tropical place that experiences hot and humid weather for a large chunk of every year. Historically, the woman discovered ways to preserve food for longer due to the warmer conditions and the lack of refrigeration technology. The need to preserve food sparked a slew of sun-dried recipes. These recipes were made annually when the days shifted to hotter temperatures. The practice of sun drying is called differently in different communities across Tamil Nadu. One such practice is drying vathals in the sun. 

How Vathals are made

Vathals are made by sun-drying any vegetable or fruit. Unlike fresh vegetables, it is interesting that the more traditional varietals are made from the West’s highly frowned upon black nightshade plant Manathakkali and the Solanum Torvum plant, also known as Sundakkai.

Some involve soaking them in buttermilk and salt for a few days until they turn color. Some involve mixing fresh-cut vegetables or fruit in a thick batter made from rice flour, green chilies, and other spices. They are then sun-dried in small pieces on a large piece of thin muslin cloth. Obviously, these are just a couple of ways to do it. There are plenty of other variations to make the sun-dried recipe. The Vathals can be fried to be used in stews or just like that as a snack!

Substitute Vathals with Vegetables in your Vathal Kuzhambu Recipe

Once the Vathals are made, they are simmered in stews as a replacement for fresh vegetables that may not readily be available. A popular dish that uses them is the traditional Tamil dish Vathal Kuzhambu which holds a very special place in every Tamil recipe book today. It is the recipe we make when we want something comforting and special that will last longer than a day.

This recipe, however, can also be made with fresh vegetables and fruits, referred to as thaan. In our family, we love a very unconventional butternut squash thaan for making an Iyer-style Vathal Kuzhambu and pair this with a hearty South Indian Urulai Roast Kari. Here’s my recipe.

Notes:

I can’t pinpoint what castor oil does to this dish. But the tablespoon makes the kuzhambu taste rich.

*Appalams are sun-dried lentil flatbread deep-fried in oil. They make excellent accompaniments to rice-based dishes or are great as a snack.

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