Puttu with Kadala Curry from Kerala
From the lush landscapes of Kerala comes a breakfast that is as comforting as it is healthy. Puttu, a cylindrical steamed cake made from rice flour and layered with fresh grated coconut, is a staple in Malayali households. Its soft, crumbly texture and mild,
nutty flavour come from the steaming process, which feels like a warm hug on a cool, rainy day. Paired with Kadala Curry, a fragrant and spicy black chickpea gravy, it becomes a complete meal. The curry is rich with roasted coconut, onions, and a blend of spices, providing a robust counterpoint to the subtle puttu. It's the kind of wholesome, energizing meal that feels perfectly suited for a slow-paced morning spent watching the downpour.
Khichuri from West Bengal
In Bengal, the monsoon is practically synonymous with a steaming bowl of khichuri. Far from being a simple dish for the unwell, Bengali khichuri is a celebratory one-pot meal of roasted moong dal and fragrant gobindobhog rice, cooked together until creamy and luscious. It's considered the ultimate comfort food, especially on days when heavy rains make a trip to the market impossible. The dish is often studded with seasonal vegetables like cauliflower and peas, and tempered with ghee, cumin seeds, and bay leaves, filling the home with an irresistible aroma. It is traditionally served with a variety of fried accompaniments (bhajas) like crispy fried eggplant (beguni) or potato fritters, and a dollop of pure ghee on top, making it a rich and soulful meal that truly captures the spirit of the season.
Bedmi Puri with Aloo Sabzi from Uttar Pradesh
When a monsoon morning feels a little special, North India, particularly Uttar Pradesh, turns to Bedmi Puri with Aloo Sabzi. This isn't just any breakfast; it's a festive, indulgent brunch. The puris are made from wheat flour with a spiced paste of ground urad dal mixed into the dough, which gives them a distinctively crisp, slightly coarse texture and a savoury flavour. These deep-fried breads puff up beautifully and are heartier than regular puris. They are served alongside a tangy and spicy potato curry (aloo sabzi) that is often made without onion or garlic, relying on tomatoes, ginger, and a blend of spices like fennel and coriander for its classic taste. It's a rich and satisfying combination, perfect for a lazy weekend morning when the rain gives you an excuse to indulge.
Pyaaz ki Kachori from Rajasthan
Originating from Jodhpur, Pyaaz ki Kachori is Rajasthan's beloved answer to a rainy day craving. These flaky, deep-fried pastries are filled with a spicy and slightly sweet mixture of onions, potatoes, and an aromatic blend of spices like fennel, coriander, and chilli. The crispy outer shell gives way to a soft, flavourful interior that is immensely satisfying. While popular year-round, these kachoris are considered a perfect snack on a rainy day, often enjoyed with a cup of hot tea. Served warm with tangy tamarind chutney, they are substantial enough to be a fulfilling morning meal that offers a delightful crunch and a burst of flavour with every bite, chasing away any monsoon gloom.
Alu Vadi from Maharashtra and Gujarat
Alu Vadi, also known as Patra, is a quintessential monsoon delicacy in Western India, particularly in Maharashtra and Gujarat. Its preparation coincides with the season when fresh colocasia leaves (arbi ke patte) are tender and abundant. The leaves are carefully layered with a thick, tangy, and sweet paste made from gram flour (besan), tamarind, jaggery, and spices. These layered leaves are then rolled into tight logs, steamed to perfection, and sliced into pinwheels. The vadi can be eaten steamed for a healthier option, or shallow-fried until the edges are golden and crisp for a more indulgent treat. The unique combination of textures and the sweet-sour-spicy flavour profile make it an unforgettable snack, perfectly paired with morning tea as you listen to the rain.
