We grew up relishing sweet fruity beetroot pachadi served in every wedding feast, it was an unforgettable experience for us to relish the beautiful reddish-purple puree infused with the flavors of native fruits. Nowadays, this traditional fruit dessert has not been included in the menu prepared for the feasts, and beetroot jam is replaced by vanilla ice cream with fruit salad.
Idli Milagai podi is an indispensable condiment in every south Indian’s pantry. I find idli podi satisfying only when I feel the coarse grits inside my mouth. Hence I prefer to use the gritty home-made podi over the powder-like store-bought idli podi. We use roasted rice for its sandy texture, roasted asafoetida & raw garlic for the wonderful aroma that brings everyone to the kitchen while grinding idli podi.