Puli kozhambu and rice.
For those of you who are unfamiliar with this dish, it is difficult to pronounce (l in puli is the harsher sound than the la in English/Hindi and the 'zh' is a sound unique only to Tamil and Malayalam(I think)), it is very easy to make, but not very easy to eat if you are not used to extremely spicy dishes like this one, I would advice extreme caution.
The dish is usually eaten with a 'kootu' that is salty and very mild, probably to neutralize the effect of its fiery companion. This kootu is made with some vegetable like cabbage and channa dal. I have never really tried making it, so I may have missed several other ingredients there.
My puli kozhambu has onions, garlic, canned beans, tamarind paste, chili powder and salt. In most versions, fenugreek seeds are also added to this. Canned beans is an introduction that I have made into it. Usually, people prefer brinjals, potatoes, radish and other things like the 'turkey berry '(<-link) known as sundaikkai in Tamil.
Madrasi used to be a word (still is?) to describe 'curd rice eating' Tamilians and all other South Indians as well even if they came from Karnataka or Kerala. But I am sad that this had to be changed to the less interesting Chennaiites after the name change. Chennaiites does not have that insulting ring to it that Madrasi has.
Ok. That was just a really bad topic to talk about. Bad for the digestion of food. Lets go find something else to eat now.
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