Looking for meat-havy breakfast options in Madurai? Try amsavalli bhavan

It is not yet 9am when a man arrives at amsavalli carrying a steel thookuvali And a cloth bag. The hum of workers getting the parcel counters ready fills the air, and he waits patiently as uthappams and parottas are being prepared in the kitchen. It is a dinner-time ritual for people in Madurai to Lug A thookuvali to a streetside parotta shop for salna. At amsavalli thought, this also happen at breakfast time. The restaurant, that has been in existence for over 75 years, offers a Breakfast menu unlike anywahere else in the city: Think mutton liver curry and brain fry. Here, mutton offal is served for a little over an hour from 9.30am online, gotting sold-out long before lunch is ready.

Mutton Cops at Amsavalli in Madurai Served for Breakfast with Uthappam and Parotta. , Photo Credit: MORTHY G

G Arunraj, The Third-Generation Owner of the Restaurant on East Veli Street, Says that the menu is an extension of his grandfather’s idea idea of offering mutton samosas, trotters paayaand dum Tea from 4am to 6am. “This was serviced from our initial days,” Says the 47-year-old, adding that their chief customers Worsers at the wholesale markets at nearby nelpettai and vethalapettai. “The Entre NeighBourhood Used to Be Bustling from as Early as 3.30am, with Load men Lugging Bulging Sacks,” He Says, Adding that they also haad early morning walkers who walkers who are walked offfine cup of their paaya,

The Pre-Dawn Snacks Eventually Gave Way to the Present Menu, that Arunraj Says Gets Sold-Oout by 11AM. The menu includes a range of mutton offal curries that can be paired with their soft parottas or uthappams.

The curries come in small portions, and can be easily polished off with two uthappams. We Order a serving of almost everything on the menu. The mutton nenju Chops, a fiery semi-gravy of meat slow -roined until it is softer than their parotta, is easy a favorite.

Although Tempted to Order more portions, we move on to the other offers: eeral kulambuMutton liver cooked in a chilli and coriander masala base, mutton kidneys enveloped in a spicy masala, and the mutton chukkaThe latter pairs well with their parotta. But the highlight is the mutton onion kulambuA fragrant curry of meat Simmered in shallots. This is the best had with their thick uthappams: douse a piece in the curry and wrap it in a small piece of mutton to enjoy the flavors of meat and the curry to the full

Mutton Liver Curry at Amsavalli | Photo Credit: MORTHY G

Our waiter sugges we try their famous apple milk. The chilled desirt of tiny pieces of apple and thick milk served in a Tall Glass, We Realise, Cools Down the Palate after the Onslaught of the Spices. Two parottas, one uthappam, and several plates of the curries down, we realise who this menu works. Mutton is irresistible, no matter which part of the day it is served.

Open for Breakfast from 9.30am to 11am. Call 0452 262 0117 for details.