Southern Slurp

There are some things in life that need no introduction. They ARE the introduction. 

Filter coffee is one such thing. 

South Indian filter coffee, to be precise.

Is this the best version of coffee there is? I think so. Allow me to convince you of it. And while we're at it, here's the history behind it, and why you shouldn't drink it on the go or from a paper cup. 

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How old is sambar as a recipe? Why do people like it so much? Why did Ratna Cafe, MTR and South India in general become synonymous with sambar?

Oh, and how in the world do you make it?!

Whether you think of idli, dosa, vadai or rice, the best accompaniment is of course, sambar! Tune in to know how the humble dish was conceived in the kitchens of South India.

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Today, I'd like to take you on an IDLI-CIOUS journey, where we discover the origins of the humble idli, the right way of making it, and of course, some out of the ordinary recipes.

Spoiler alert, there's a possibility that Idlis may not be south indian. In fact, they may not have even originated in India.

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The Onam Sadhya is here! Erm, I meant, the Festival of Onam is here! And along with it, the Sadhya - the grand hold all feast - the ultimate tableau of Kerala's culture of gastronomy! 

Listen in, for stories, recipes, legends and songs! And drool! 

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Kozhukkattais! Ganesh Chaturthi is here, and the 'Dumpling Cha Raja' has made his grand hero entry! From Maharashtra to the tip of Tamil Nadu, this sweet - occasionally savoury - recipe is as common as the clay Ganeshas in everybody's homes. Let's dig in!

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Take a listen. Drool. Come back for more!

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Rasam! It's piping hot, spicy with a hint of tang. Variants range from an almost clear yellow soup to a golden brown broth. An indegenous invention that's millenia old! And a recipe that stands apart in the kitchens of South India.

My first memory of food, is of course 'paruppu saadam' or 'pappannam' in Telugu, doused with two tablespoons of ghee, mildly salted, and flavoured with fresh tomato Rasam, cooked in the traditional 'eeya chombu'.

I break down the memory for you, into the recipe, the ingredients and the history.

Take a listen, and hopefully, you'll get a taste of the quintessential comfort food, age no bar.

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