Horse gram crops are usually grown in drought-hit parts of India particularly in South India, and both the beans & hay are used as fodder mainly for horses. Since horse gram is considered a nutritional powerhouse, it is normally recommended for workmen or sportsmen who involve themselves in physically challenging activities, but for others, it may be consumed in small quantities. So I used to make horse gram idli or dosa when my son actively participates in sports, and I also like to include horse gram into our diet during winter or monsoon as it is useful to keep our body warm in this season.
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.
It is a common tendency of people here that they pamper their guests whom they respect the most with sumptuous feasts to express their special affinity towards them. So the way food offered to guests is obviously regarded as a scale to measure their closeness. During my childhood days, I often found people getting offended during family functions, particularly weddings, as they felt humiliated at the banquet hall (pandhi) which incidentally became the starting point (place) of most of the family feuds. Nowadays to avoid such unpleasant situations, people hire hosts/ hostesses who give an artificial smile at every guest, treat them all with due respect, and eventually ensure the equality.
Dumplings are not only traditional but also universal, they are ubiquitous in almost every cultural cuisine in various forms be it boiled, baked, steamed or fried. Chinese dim sum, Italian ravioli, Nepalese yomari, Jamaican fried dumplings, Polish potato plum dumplings, British herb dumplings, American apple dumplings, etc. are some of the old-fashioned adorable dumplings that still delight the gourmets across the globe. Susiyam, Munthiri kothu & Bonda are the traditional dumplings prepared in my family for Deepavali festival.
Idli, an ancient South Indian delicacy, is now gaining popularity all over the world as a gut-friendly breakfast. Various studies conducted by renowned institutions across the globe state in unison that idli is one of the best breakfasts. Idli is a soft spongy steamed cake made using naturally fermented rice & lentil batter, and it is the most common breakfast in South India.
At the mere sight of a canister filled with idli-dosa batter inside my refrigerator I feel totally relaxed as it helps my meal planning easier. With this multi-purpose batter I can make simple podi dosa when I feel lazy, or treat ourselves with a sumptuous feast, or give a traditional twist to overcome our meal monotony. It is needless to say that this batter is the quintessential stock inside the refrigerator in every South Indian’s home across the globe.
Thattai (meaning flat disc) are inexorably delicious crackers prepared in our family for Deepavali. It is so astonishing to find numerous varieties of thattai made all over India using various lentils, grains & spices, and hence it has varied flavour, texture or colour in every state, every district and also in every family. These crispy savory discs have been given different names in different regions viz., thattu vadai in Salem, thattai murukku in Tamilnadu, nippattu in Karnataka, chekkalu in Andhra Pradesh, papdi in North India.
Porivilangai is a South Indian laddu made using pan-roasted rice & palm jaggery. Our grandmother never missed to prepare these traditional laddus every year for the Deepavali festival that falls in October or November. My aunts used to store those delightful laddus for about 6 months till our visit during summer. In those days these flavorful porivilangai were made into hard orange-sized balls but now I have made small soft laddus that can be stored only for few days. You can also check out the recipe for a similar laddu called Neivilangai made using lentil flour.
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.
Adai (mixed lentils crepe) is a traditional protein-rich dosa prepared using rice and assorted lentils. Kara adai is a complete meal when served with aviyal as adai is made of assorted lentils & aviyal with medley of vegetables. Hence we can serve adai aviyal frequently to kids & old people to prevent the vitamin & mineral deficiency.