A regular breakfast at our home comprises idli and mutton pulusu. The idlis that my mom makes are like cotton, it melts in the mouth. We get the rice for the idli from our hometown. That lends the softness to the idlis. My father is particular about the way breakfast is made at our place, since he is away for the rest of the day. Idlis are steamed in a brass vessel, where we put cloth under the idli pindi as it becomes easy to remove them. Idlis are incomplete without the yummy palli chutney that my mother makes.
A lot of red chilies and onions are used in Rayalseema food. The small white onions used at our home also come from our hometown. We eat a lot of karam podi with ghee at home. My mom is a wonderful cook, the chicken fry and the mamidikai chepala pulusu that she makes is out of the world.
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