Back in the time line, we are on pilgrimage to Guruvayur Temple. For the duration of the trip, until after the temple, we are vegetarian - a couple of days. It's a long journey so we set off at 5 in the morning, catching breakfast on the road. 
A friendly lobby cat. 
Monsoon rains. 
Sambar at the fore, masala dosa at the rear. Sambar is a savoury vegetable stew: moringa pods, okra, yams, tomatoes, onions. It's an absolute staple in Kerala, to accompany dosa, rice, Idli... Fine for breakfast, lunch or supper. 
Plain dosa. These were massive. Dosa at home are much smaller. Hotel dosas are made on a larger pan, and crisper, fattier and cruncher. 
Upma with kadala curry. Kadala= Black chickpeas. 
Upma. Rice flour with layers of ground coconut, pressure steamed in metal cylinders. In the past we used bamboo stems bound in rope instead of steel. The texture is moist and crumbly, falling apart at the poke of a finger. 
Three idli: steamed rice flour dumplings. Denser than upma. Fried vada, red and green chammanthi for dipping. The red was a bit spicier, and the green more fresh and vegetal.
