Thandu

Thandu is a traditional South Indian dish, particularly popular in the states of Tamil Nadu and Kerala. It is a savory dish made from fermented black gram (urad dal) batter, which gives it a unique tangy and slightly bitter flavor. The batter is typically seasoned with spices such as mustard seeds, curry leaves, green chilies, and asafoetida. It is then cooked in a pan or a shallow vessel until it sets into a firm, chewy texture.

Thandu is often served as a side dish or a snack, accompanied by coconut chutney or sambar. It is also used as a filling for various savory dishes, such as idlis and dosas. The dish is believed to have originated in the Tamil Nadu region, where it has been a staple food for centuries. It is often prepared during festivals and special occasions, reflecting its significance in South Indian cuisine.

The preparation of thandu involves several steps. First, the black gram is soaked overnight and then ground into a smooth batter. The batter is then fermented for a few hours, which enhances its flavor and texture. The fermented batter is then seasoned with spices and cooked until it sets. The dish can be stored for a few days in the refrigerator, making it a convenient option for meal prepping.

Thandu is a versatile dish that can be customized to suit individual preferences. It can be made spicy by adding more green chilies or adjusted to be less spicy by reducing the amount of chilies. Additionally, different spices and herbs can be used to create variations of the dish. Despite its simplicity, thandu is a beloved dish in South Indian cuisine, cherished for its unique taste and texture.