Coconut is growing everywhere in South India and it is part of almost every dish. When immature the coconut contains a large amount of water and soft flesh, both of which can be enjoyed at little street stalls almost everywhere. The mature coconut's hard flesh is grated and used for chutneys, curries,sweet dishes and more.
Probably the most typical breakfast are Idli. They are made from a dough of rice and urud dhal (same as dosas), which is steamed. Served with them is a delicious coconut chutney made of grinded coconut and coriander leaves, seasoned with black mustard seeds and curry leaves.
Also typical for the south is serving meals on banana leaves. Like this festive Konkany meal with the main dish of coconut and cucumber. With it came a spicy eggplant and milder potato bean curry, both coconut based and seasoned with black mustard seeds, red chilli and curry leaves. And plain rice and a simple, mild dhal.
Thanks so much to the Shenoy family in Kundapura teaching me all this.
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