Puttu and Kadala Curry, Kerala
Down in the lush landscapes of Kerala, mornings often start with Puttu and Kadala Curry. Puttu is a unique dish made from rice flour and grated coconut, steamed in a special cylindrical mould. The result is a soft, crumbly rice cake with delicate layers
of coconut. It’s a culinary masterpiece of texture. The perfect partner for the mild puttu is Kadala Curry, a robust and spicy gravy made from black chickpeas (kala chana), onions, tomatoes, and a fragrant blend of local spices, often with a coconut base. The soft puttu soaks up the spicy curry, creating a wholesome and flavour-packed breakfast that is both comforting and invigorating.
Pesarattu, Andhra Pradesh
Moving over to Andhra Pradesh, we find the Pesarattu, a crisp and protein-rich crepe that offers a healthy alternative to the common dosa. Unlike its rice-and-lentil cousin, Pesarattu is made from a batter of whole green moong dal, ginger, and green chillies. This gives it a distinctive earthy flavour and a beautiful green hue. It is often sprinkled with chopped onions and cumin seeds while it cooks. A popular and indulgent version is the 'MLA Pesarattu', which comes stuffed with a serving of savoury upma, a thick porridge made from semolina. Served hot with a side of spicy ginger chutney (allam pachadi), this dish is a powerhouse of nutrition and taste.
Luchi and Alur Dom, West Bengal
Travel east to West Bengal, where a celebratory mood often kicks off with Luchi and Alur Dom. This combination is a Sunday morning classic in many Bengali households. Luchis are deep-fried, fluffy white breads made from maida (refined flour), which puff up into proud, delicate orbs. They are the perfect vehicle for scooping up Alur Dom, a slow-cooked potato curry. The Bengali version of dum aloo is typically less fiery than its North Indian counterparts, often featuring a slightly sweet and tangy tomato-based gravy seasoned with a unique blend of spices. The combination of the soft, airy luchi with the hearty, flavourful potato curry is pure comfort food.
Mirchi Vada, Rajasthan
For those who like to start their day with a fiery kick, the western state of Rajasthan offers the mighty Mirchi Vada. A popular street food, especially in Jodhpur, it is also a staple breakfast for many. This dish features large, mildly hot green chillies (Bhavnagri chillies) that are slit open, deseeded, and filled with a spicy and tangy mashed potato stuffing. The stuffed chilli is then coated in a thick batter of gram flour (besan) and deep-fried until golden and crisp. Often served with a sweet and tangy tamarind chutney or a simple tomato sauce, this is not a breakfast for the faint of heart. It’s a crunchy, spicy, and utterly satisfying experience.
Tan and Chhangban, Mizoram
Venturing into the Northeast, Mizoram offers a glimpse into a very different breakfast palate with dishes like Tan and Chhangban. Chhangban is a traditional Mizo snack made from sticky rice ('buh ban'). The rice is soaked, pounded into a dough, wrapped in plantain leaves, and steamed. The result is a dense, chewy rice cake with a subtle, savoury flavour. It can be eaten as is, often with a cup of tea, or sometimes deep-fried for a crunchy exterior and soft interior. Tan, on the other hand, is a simple rice porridge, often served with boiled vegetables or other accompaniments. These breakfasts are simple, rustic, and deeply connected to the agricultural traditions of the region, offering a nourishing start to the day.
