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Idlis are often served with chutneys (coconut-based), sambar and Medu vada. However, this varies greatly by region and personal taste, it is also often served with kaara chutney (onion-based) or spicy fish curries. The dry spice mixture podi is convenient while travelling. Idli served with coconut chutney, sambar and medu vada on banana leaf.
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. [7] [8] Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
Vada. Garelu, a deep-fried lentil-based doughnut, or sometimes a deep-fried dal mixture. Punukulu or Punugulu, a.k.a. Bonda, a deep-fried dish made from idli/dosa batter. Gunta punugulu, made from rice and dal batter; Saggubiyyam punugulu, vada made from sago (saboodana). Mung dal punugulu, or bonda, a deep-fried dish made from idli/dosa batter.
Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. [1] It originates in South Indian cuisine and is popular in other parts of India.
Types of main dish gravies & curries that is mixed with cooked rice or eaten with Idli, dosa, Vadai, Chapathi, Idiyappam, etc: 1. Kuzhambu (குழம்பு) = any stew that is thick & pourable or slurry in consistency. "Sambar" pronounced as "Saambaar" comes under the Kuzhambu category.
Idli is a traditional South Indian food. It is made by steaming batter made from rice and pulses (specifically black lentils ), into two to three inches thick patties using a mold. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney , sambar , or other accompaniments.
The dish is usually served with sambar (lentil and vegetable stew) and coconut chutney. Along with idli, it is often eaten as a breakfast dish. It is also eaten as a lunch starter or a snack. [2] [10] The medu vada is sometimes also served with yogurt, as a chaat snack (see dahi vada). [1]
Idli sambhar is a common food in South India. It is a delicacy made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment.