A majority of my ancestors were farmers, my maternal grandfather became the last agriculturist of our family due to several reasons. They mostly grew rice & lentil crops in their farmland. There were large amounts of nutrient-rich broken rice and broken lentils kept inside kudhil (a gigantic earthenware used to store foodgrains) in my grandfather’s house. Since those small uneven particles of rice & lentil (kurunai) could not be sold in the market, they were used by our grandmother for making upma, payasam, kanji, kurunai dosai, etc.
Idli with ketti chutney is a popular street food among bachelors who miss their home-cooked food for breakfast. Both my grandmothers prepared ketti chutney (meaning thick chutney) every day. It tastes delicious when served with spongy idli/ dosa. Nowadays we don’t prepare this chutney often, and we prefer to make a simple coconut chutney that does not require any tempering.
Shallot chutney also known as chinna vengayam chutney is a traditional chutney mainly prepared for young girls & pregnant women in our family. Shallots contain flavonoids that have powerful antioxidant properties, and they are also useful for improving emotional health & heart health. Other ingredients in this chutney are curry leaves & black grams. Curry leaves are rich sources of iron & folic acid and hence good for pregnant women. Black gram lentils contain calcium & other minerals required to increase the bone density, and hence useful for old women.