Just to keep away rice from our lunch came with the idea of Upma, pappad and pickle.
In the upma added carrot and grated coconut along with ginger, shallots and coriander leaves. It provides minerals and nutrients in the dish. Pappad gave a crispy touch with a balancing sweet and spicy taste of the banana pickle.
Delicious and nutritious. Of course healthy food.
Idli
Rice, urd dal and fenugreek batter. Steamed food. Easy to digest. Good for all ages at all times.
Sambar
Toordal and veggies are the main ingredients. Condiments and salt gave the special flavour with the touch of asafoetida. Final garnishing with mustard, red chilli, curry leaves and coriander leaves in coconut oil is the highlight in taste and aroma.
Coconut chutney
Coconut, green chilli, shallots, cumin seeds are the main ingredients. Garnishing mustard seeds, curry leaves in coconut oil gives the chutney a blast.
The combination of idli, sambar and chutney is always nostalgic.
Side dishes are chicken roast with shallots and chilli flakes, chickpea kurma and taro stem curry in coconut gravy.
