"I do enjoy cooking at times": R.Madhavan on his connection with cooking and his 10 vegetarian South Indian breakfast choices

Indian actor and National Award winner R. Madhavan is known for his simple diet routine and strict fitness schedule. As a true Tamilian he loves his local and regional food. In an interview with Curly Tales, he mentioned how he does enjoy cooking at times, as it helps him loosen up a bit and make the best of leisure days. He has often talked about his love for Kanji, a fermented rice dish as his favourite breakfast. In the same interview, he also shared his other breakfast choices, which are South Indian too. Take a look.

It is a type of savory steamed rice cake made from a batter consisting of fermented rice and urad dal, commonly eaten for breakfast with coconut chutney and sambar.

Pongal is made with lentils, rice, and a lot of ghee. It is available in both spicy and sweet versions. Sweet or Chakkara Pongal is loaded with roasted dry fruits, while savoury or Melangu Pongal is a little spicy with a rich garnish of powdered pepper.

It is a type of savory pancake or crepe made from fermented rice and lentil batter and is best served with sambar and chutney.

Puttu is a traditional steamed South Indian breakfast dish made from rice flour and grated coconut. Puttu is typically served with a variety of accompaniments, such as chickpea curry (kadala curry), banana, or grated coconut mixed with sugar.

It refers to a variety of dosa made with rava or sooji, curd, rice flour, salt, ginger, chilli, pepper, coriander leaves, and oil.

Also known as Ulunthu Vadai, Ulundu Vadai or Medu Vada, it is a deep-fried dish made with urad dal, onion, green chilli, ginger, curry leaves, salt, and hing.

Also known as Paddu, this dish is made with a batter of black lentils, fenugreek seeds, and rice and it comes in both sweet and spicy versions.

It originated from Mangalorean cuisine, is made with fermented rice batter and is mostly served with coconut chutney and sambar.

It refers to the traditional coconut chutney made with grated coconut, ginger, green chilli, chana dal, and curd.

This is R Madhavan's favourite summer breakfast. It refers to a porridge-like dish made with overnight fermented rice and seasoned with onion, green chilli, curd, and a tempering of ghee, mustard seeds, and curry leaves.