Wednesday, August 08, 2007

Hail Idli


Iam a complete foodie but folks say am a poor eater. I make no fuss about food. Trying to write about khana on an empty stomach might make no sense to readers but as I have always felt “It is after all my blog.”

I love Idli. Mom occasionally makes it as Dad and sis never liked eating it. So on day2 the batter morphs into Dosa. So here is my quest for something I love the most. It hardly needs any description.

Food according to me should be simple, “no-frills”, delectable, easy to prepare and digestible. Idli requires minimum adjuncts. To top it all it’s so pristine white(topping the list is thair sadam of course). Whiter than the veshthi or the strip in tide detergent Ad or what your fairness cream promises. Barely requiring any effort to eat it, the texture is easily amenable for any one to eat be it a toddler or a pallu illadhai thatha. Gives you immense gratification after eating.

Idli is like a simple vanilla person. I love eating it either with rasam, especially if it’s kutti idli or with yummy molagai podi with my idli tossed completely ensuring the powder is sufficiently spread across the idli, a complete killer you may say or with fresh coconut chutney. If there is nothing there is always sugar. How about kutti idli’s sautéed like bread crumbs and served with chutney?

idli sapiduvein dinamdoorum

adu tarum nalla aroogyam

It’s my front-runner. Very goodly, healthy, so tender, tummy filling, versatile and you can lose count on the number as well. What’s more, if there are left over idli’s, it takes the form of Idli upma garnished with finely chopped onions and minimum spieces. If it’s stale there is always uttapam to rescue. Given a chance I wish it could be declared as a national food.

Ideally Idli.