South Indian Ferments

The tradition of fermenting foods is deeply woven into South Indian culinary heritage, turning simple staples like rice and lentils into beloved, healthful dishes. This ancient practice is a delicious and accessible way to introduce gut-beneficial probiotics into the diet. Such as:

Iconic fermented foods of South India

• Idli and Dosa: These are arguably the most famous fermented foods from the region. Idli are fluffy, steamed cakes, while dosa are thin, crispy crepes. Both are made from a naturally fermented batter of rice and urad dal (black gram lentils).
• Appam: A soft, fluffy pancake with a lacy edge, appam is made from a fermented rice and coconut milk batter.
• Curd rice (Thayir Sadam): A simple and comforting meal made by mixing cooked rice with dahi (yogurt). The dish is packed with beneficial bacteria from the yogurt, and a tempering of mustard seeds, curry leaves, and other spices is often added.
• Pickles (Achaar): Many traditional South Indian pickles are lacto-fermented, made by fermenting fruits and vegetables like mango and lime in a brine with spices.
• Koozhu: A nutritious, probiotic-rich porridge made from finger millet or pearl millet and broken rice. Often sold by street vendors during the hot summer months for its cooling properties.

Join the event to learn the art and science of many of these ferments