Last Tuesday, we travelled back from Tirupathi after a serene and blessed darshan of Lord Venteshawara, to Bangalore. On our way to the airport, as it was lunch time, we wanted to try some authentic dishes. Thus, we stopped by a quaint Udupi restaurant, Udupi Vilas. Though it was a small food joint it’s neat look accentuated by the shiny steel tables and chairs, beckoned us.
As we were in a hurry, my mother suggested that we opt for plate meals, which means that less number of curries and stews will be served with limited rice quantity. Whereas in full plate meals , a minimum of 2-3 curries are served along with sambar, rasam and another variety of ‘pulusu or stew. Also, rice is served based on one’s requirement (unlimited rice!) This system is followed in most of the Udupi restaurants.
My daughter and parents went for the plate meals. Srinivas, my husband and I opted for curd rice. All of us were hungry and we devoured our meals with gusto. Later, I spotted some dark hued curry in my daughter’s plate and tasted some of it. I instantly like it and tried to decrypt it's contents in my mind and kept thinking about it.
Made moments before serving, the earthy gentleness of the beetroot is accentuated by the soft crunch of the black chickpeas, enlivened, by the subtle flavors of cumin and mustard seeds.