Kerala: Puttu and Kadala Curry
From the lush landscapes of Kerala comes a breakfast that is both healthy and hearty. Puttu consists of steamed cylinders of ground rice layered with fresh coconut. The steaming process gives it a soft, crumbly texture that is wonderfully light. It is the perfect
vehicle for its classic accompaniment, Kadala Curry. This robust gravy is made with black chickpeas (kala chana) cooked in a fragrant blend of roasted coconut, shallots, and spices like fennel, cinnamon, and coriander. The spicy, earthy curry seeps into the mild puttu, creating a combination that is warming and incredibly satisfying, making it a beloved choice in Malayali households on a wet morning.
Maharashtra: Kanda Bhaji with Pav
When the skies open up over Maharashtra, the irresistible aroma of Kanda Bhaji, or onion fritters, is never far behind. While often considered a tea-time snack, these crispy delights are a popular breakfast choice during the monsoon, especially in Mumbai. Thinly sliced onions are mixed with gram flour (besan), rice flour for extra crispness, and a simple blend of spices like carom seeds (ajwain) and turmeric. The mixture is then dropped in small portions into hot oil and fried until golden brown and crunchy. The magic of Kanda Bhaji lies in its texture—crispy on the outside with sweet, tender onions within. Served hot with a soft loaf of pav on the side and perhaps a fried green chilli, it’s a simple, rustic, and deeply gratifying meal that captures the spirit of the Mumbai rains.
West Bengal: Khichuri and Begun Bhaja
In West Bengal, rain is practically synonymous with Khichuri. This one-pot dish of rice and lentils is the ultimate comfort food for Bengalis. Unlike its plainer counterparts, the Bengali version is often rich and flavourful, made with aromatic Gobindobhog rice and roasted moong dal. It's seasoned with ginger, bay leaves, cinnamon, and a touch of ghee, giving it a beautiful aroma and a soupy, porridge-like consistency that is perfect for a gloomy day. This comforting bowl is almost always served with a side of Begun Bhaja (pan-fried eggplant slices) or other fried vegetables. The combination of the warm, mushy khichuri and the crispy, savoury bhaja creates a textural and flavourful harmony that feels like a hug in a bowl.
Punjab: Aloo Paratha with White Butter
A classic North Indian breakfast, the Aloo Paratha reaches peak comfort status on a cool, rainy morning. This beloved dish from Punjab features a whole wheat flatbread generously stuffed with a spicy mixture of mashed potatoes, onions, green chillies, and aromatic spices like garam masala and dry mango powder (amchur) for a tangy kick. The paratha is cooked on a hot tawa with ghee or oil until it is golden brown and crisp on the outside, while the potato filling remains soft and flavourful inside. Served with a large dollop of fresh white butter (makhan) that melts into the hot bread, alongside some tangy pickle and cool yogurt, it is a hearty and indulgent breakfast that is guaranteed to keep you warm and satisfied as you listen to the rain.
Gujarat: Methi Thepla
Gujarati cuisine offers the wonderfully versatile Thepla, a spiced flatbread that is a breakfast staple. The Methi Thepla, made with fresh fenugreek leaves, is particularly well-suited for the monsoon. The dough is typically a mix of whole wheat flour and gram flour (besan), seasoned with turmeric, chilli powder, and carom seeds, with yogurt added to ensure softness. The slightly bitter taste of the methi leaves adds a complex, earthy flavour that is both delicious and believed to have warming properties. These thin flatbreads are cooked quickly on a hot griddle until lightly golden. Soft, flavourful, and easy to make, Methi Thepla can be enjoyed on its own, with a cup of hot tea, or with a side of sweet and sour mango pickle (chundo), making for a light yet nourishing start to a damp day.
