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.
Crispy Masala Dosa was the only Indian food appeared in the list of World’s Best 50 foods compiled based on the online poll conducted worldwide by CNN Travel in 2017. Dosa is a savory south Indian crepe generally prepared for breakfast or dinner. It can be prepared thin & crispy (paper roast) or soft & spongy (uttapam). Although there are numerous varieties of dosa prepared in South India, masala dosa is the most popular dosa as savory potato filling is stuffed inside the crispy dosa.
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.