India GOWhat to eat in tirupati
Tirupati laddu
The temple kitchen turns out hundreds of thousands a day and holds a geographical tag. Bought from a stall outside, it is not the temple's.
Pulihora
Tamarind rice, sharp and oily and studded with peanuts. Temple food in Andhra, often what you are handed as prasadam.
Ven pongal
Rice and moong dal cooked soft together with black pepper, cumin, ginger and a great deal of ghee, with cashews fried in on top. Temple breakfast across the Tamil and Telugu country.
Curd Rice
Rice mixed with yogurt and tempered with mustard seed and curry leaves. It closes a South Indian meal, and in the heat it does what no other course can: it cools you down.
Sambar
The lentil-and-tamarind stew that comes with almost everything in the south: vegetables, a sour edge, and a spice blend that changes from state to state and from house to house.
Medu Vada
A savoury lentil doughnut, crisp outside and airy inside, dropped into sambar or eaten with chutney.
Idli
Steamed cakes of fermented rice and lentil batter, white and mild: the gentlest thing on any South Indian menu, and what the region feeds children and anyone recovering from something.
South Indian Thali
Rice in the middle, small bowls around it, refills until you stop them. On southern menus it is usually written as "meals", and the unlimited part is the whole idea.
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