Breakfast in a Tamil house is idli or dosa, and it’s never eaten plain. This is the set that covers it.
Idly Podi for the mornings you want the classic — mixed into gingelly oil, eaten with soft idli. Poondu Podi for the dosa days, pressed in while it’s still on the tawa. And Sambar Podi for when there’s time to put a pot on, or when the idlis need something to be dipped into.
Between the three, you can put a proper South Indian breakfast on the table in the time it takes the idlis to steam.
Good starting point if you’re new to Ooru Suvai and don’t know which podi is yours yet.
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