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- Ahhh, South India - the region of mouthwatering dosas, idlis,
vadas, and the lipsmacking aroma of sambars and rasams. This week I
bring to you an array of the wonderful delicacies from the southern
parts of the Indian Continent.
- Though the south indians do use wheat and other grains in fair
amounts, yet rice forms the staple diet here. An unimaginable variety
of dishes prepared with great care, from rice, have in recent times,
become popular not only in all other parts of India but many parts of
the world. Though some of the delicacies are fried, most of the items
are good wholesome balanced dishes, consisting of dal, rice,
vegetables, etc. all used in on recipe.
- The people in this region, though mainly rice eaters are not very fond of the basmati or long grain rice. The rice used is normally ordinary short grain rice, brown rice and parboiled rice, used for idlis, dosas and other dishes where the rice batter has to be fermented. Parboiled rice looks thick, slightly transparent and is processed before selling in stores. At one time not available elsewhere, it is nowadays available in many towns all over India, and even in some Indian provision stores in other countries like the US, UK, etc.
- Wherever soaking of grain is required, or fermenting of the batter is called for, do not pinch on the hours required. Only when the soaking and fermenting processes are properly executed, will the end product have the required softness, lightness and taste.
- Grinding the soaked grain in a stone grinder by hand will turn out the best end product. This method though, has become restricted to the traditional south indian homes these days. An electrical stone grinder will also give excellent results. If there is not alternative then an electrical mixer-grinder may be
used, but the result though good, may not be the same as the former.
- Since South Indian dishes required a lot of soaking, grinding, steaming, etc., to enjoy the dishes, and yet not be left stuck in the kitchen for hours, plan your cooking. Do the steaming, grinding, soaking, etc. while preparing the previous meal. Eg. if you are going to use the pressure cooker for lunch, might as well steam the sambar dal too!
- Though lengthy the accompaniments and dishes can be prepared more than 75%, way ahead of time, so when you are entertaining, there is plenty of time to spend with the guests.
- Along with this week's recipes, please refer also the weeks on 'dosas', 'chutneys', 'rices' for South Indian recipes already covered
- The first time may not be exactly superb results, but a little care and practice, and lots of patience will be worth their while.
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