A Full Course South Indian Meal on a Banana Leaf – Do’s and Don’ts

chillibreeze writer — Sangita Unni

The secret of enjoying a South Indian meal lies in the bonding.

Across regions of South India, different and a varied number of dishes are served at a feast. But the common thread is the banana leaf, the rice and the permission to indulge.

To win approval from your fellow feasters make sure that the leaf is placed in the right position before the start of the meal. The tail end of the leaf should be positioned to your left. Once that is ensured take part in the cleaning process of the leaf. Rest assured most banana leaves have already been washed, but this process is more a ritual which also emphatically announces to the world that hygiene and cleanliness is a significant part of your life.

Understand of the serving process. Once the dry and the semi dry dishes are served and the rice comes on, remember to make a well in the center of your rice mound where you can have the gravy dishes served lest they drip onto your silks. Take a double precaution by tilting away from you the edge of the leaf side closest to your finery.

Do away with the trepidation and introduce yourself to the various permutations and combinations that can be accomplished in this meal. Using rice as a base, combine each of the various dishes, with a swirl of your fingers, gently kneading, slowly binding and intertwining each lentil, grain and or vegetable to another, in a dance of the morsels. The most common combinations would be that of the rice and the sambhar {a lentil stew} with any one dry vegetable. A dollop of clarified butter (ghee) to this combination will definitely take you to nirvana.

The use of your fingers is essential to savoring any South Indian meal. The right bonding of the elements happens only with the slight pressure of your fingers while the palm is used to bind the mixture.

If you are not a big rice eater, separate the mound of rice first served, into groups. One to wed with the gravy dishes (can be a minimum of 4), one to mingle with the semi dry dishes (that can be a minimum of 3). The dry dishes can be enjoyed by themselves. Needless to say do not hesitate to ask for seconds…your host will only be too pleased to oblige.

Enjoy the kheer (pudding) before you take on the digestives in the form of buttermilk served either in a glass or with rice. You have the choice.

In some parts of South India the pudding is served before the start of the meal. A cautionary word here… this is only a glimpse of what is to come… treat it like a starter.

In some communities burping at the end of the meal is a compliment to your host. So do not hesitate. Do not wait for the finger bowl or napkin. It may not come. Follow the other guest to the wash and go ahead rinse and gargle your mouth without a second thought.

Finish off the feast with the paan (beetle leaf, nut and a savory mix) and a banana which only aids your digestion and helps settle that heaviness in your stomach.

Since there is definitely a relief (digestives) at the end of the journey, enjoy the process. It is an exhilarating one for sure.

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—About our writer:

Sangita writes for Chillibreeze.

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