Indian food and drink, part 1

Aurora at Varkala Cliff enjoying toast and jam. The night’s catch hauled in from the ocean. Aurora’s reaction upon learning that people eat those fish was, ‘that’s funny.’

Yes, a bottle of fresh toddy, aka കള്ള് and கள்ளு. Imagine freshly fermented and fermenting thenga [en|fr|ml|ta] palm sap. At least it wasn’t distilled into ചാരായം.

Somewhere in TVM, aka തിരുവനന്തപുരം, Aurora ate lunch.

One day, Aurora made Indian pizza with a chapati [en|fr|ml|ta], kaithachakka [en|fr|ml|ta?], and idiyappam. A picture of Aurora with the ‘regular’ chakka will have to come later.

Chandrika’s idli [en|fr?|ml|ta], aka ഇഡ്ഡലി and இட்லி, and sambar [en|fr|ml|ta], aka സാംബാറ് and சாம்பார. Always made with so-called sambar dhal, aka tuvaru parippu, and not other lentils like idli parippu.

Paniyaram with banana, jaggery, and sesame seed sauce. They are stunningly good.

Kolukattai, as prepared by Jason in Mala’s kitchen. Essentially, it’s idiyappam dough packed into a mould and stuffed with a thenga-sakarai-parippu (read coconut-sugar-lentil; lisez cocotier-sucre-lentille) mixture and then steamed in an idli cooker. Simple, really.