Ottu

Ottu is a traditional South Indian dish, primarily from the state of Tamil Nadu. It is a spicy, tangy, and slightly sweet dish made from fermented black gram (urad dal) and coconut. The fermentation process gives ottu its unique flavor and texture, making it a popular street food and a staple in Tamil Nadu cuisine.

The preparation of ottu involves soaking black gram in water overnight, followed by a fermentation process where the dal is mixed with salt and left to ferment for several hours. The fermented dal is then cooked with coconut, spices, and sometimes tamarind paste to enhance the flavor. The dish is typically served with steamed rice or idli, and is often accompanied by sambar or chutney.

Ottu is known for its rich, tangy taste and its ability to complement a variety of dishes. It is a versatile ingredient that can be used in both sweet and savory preparations. In recent years, ottu has gained popularity beyond Tamil Nadu, with variations of the dish being prepared in other parts of India and even internationally.

Despite its popularity, ottu is not widely documented in culinary literature, and its exact origins and history remain somewhat unclear. However, it is a beloved dish that continues to be an integral part of South Indian cuisine.