Coconut chutney is a ubiquitous, non-negotiable part of a proper South Indian breakfast. The rich, unctuous coconut is the perfect foil for the often heavily spiced stews and accompaniments. Consider adding in cilantro for a vibrant green color and a fresher flavor.
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 Sambar is a bold and rich lentil stew that is served all over Southern Indian. Sambar masala powder is readily available in many Indian grocery stores or can be ordered online. There are many variations so buy a few to better discern which blend you most prefer.
The real standout flavor, in my opinion, is the tamarind. Tamarind is a sweet and sour fruit that has notes of raisin and apricot. It cuts through the spicy, fiery sambar masala and allows more lightness into the dish. A little goes a long way, so if you are new to tamarind start out by adding in just a teaspoon or two. You can always add more to suit your palate. Serve with idlis for a proper South Indian breakfast. 
Before I set foot in India, the word chai would conjure images of mugs of heavily spiced, milky tea with varying amounts of sweetener. However, upon my arrival in the land of the Ganges, I quickly realized that Indian chai is simply strong milk tea with a cavity inducing amount of sugar. It turns out that what I thought was chai was actually masala chai. Masala translates to spice mixture and comes in all sorts of varieties.
Some of you might read through this recipe and choose to adapt it: perhaps by adding a bit more cardamom or leaving out the black pepper. You are highly encouraged to take the proportions into your own hands and alter the amounts to suit your preferences. However, do not skip the step of bringing the milk to a boil 3 times. It might seem tedious and unnecessary (warmed milk should be sufficient, right?) but I promise you that there is a very prominent taste change that occurs during this process as the milk sugars and proteins are transformed.  Tamarind chutney is a very popular sauce used for dosas, samosas and various snacks and street foods. This recipe is more on the sour side and really highlights the tamarind flavor. Feel free to add more jaggery if you prefer it to be sweeter.
Although it’s possible to enjoy this chutney warm, it’s best to make this a little bit in advance to give it adequate time to cool. This is an all-purpose batter that can be used to make idlis, dosas and even uttapams. It’s very simple to make but it just requires a bit of forethought as it needs to ferment. In South India the climate is very hot year round so the batter will ferment overnight quite easily. If you live in a more moderate climate consider either letting the batter ferment an extra day or adding a pinch of yeast after everything is blended together.
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