Lazing in the bed with the rays of the sun falling on the eye and the smell of breakfast being made running up the nose is a dream nowadays.
Mom would have already been up getting the Sunday breakfast ready.
Idlis, the typical South Indian delicacy that now adorns the crest as a breakfast option pan India would be on the cards.
The thick rice batter would be poured into the hemispherical moulds of the idli cooker.
Soon steaming idlis would give signal to the cooker to let on the whistling and would be gently heaved off the stove.
Shredded coconut, along with green chillies and salt would go to the mixer to form a uniformly blended thick concoction called chutney. The small tawa would be set on the stove where sautéing mustard and curry leaves would make them splutter and splatter in coconut oil to form a thin tadka topping for the chutney.
The preserved ‘podi’ (sautéed urud dal, toor dal, asafoetida and red chillies made into a powdered form) would form a heap on the plate where the finger would take intense motions to mix the ‘podi’ with sunflower oil.
Soon the family would be seated around the table, laying their hands on the luscious, succulent, round, plump and soft steamed rice cakes, graciously dipping them in the two accompaniments and gradually washing down the breakfast with hot tea.