Post by Amritha Varshini on Feb 3, 2014 16:56:10 GMT 5.5
Idli, the most delicious dish - V.S. KRISHNAN
Sri Sri Ravi Shankar, the founder of ‘Art of Living’, teaches us many practices like meditation and Yoga. He once said that among all the food delicacies, he would advice Idli as the best one because Idli is not only delicious but also harmless. Idli has become the choicest and most preferred food item. It is said that a good break-fast is never complete without Idli. The importance of Idli can be judged from the fact that it is the most essential ingredient in all festivals and functions. When I get a wedding invitation, I present myself at the marriage hall well before the Muhurtam so that there is enough time available to get the favourite taste of Idlis. Of course, there are many other items like Dosa, Adai, Pongal, Sevai, Kozhukkattai etc. but none of them can equal Idli because Idli is unique for its quality, harmlessness and whitishness. Idli is harmless because it is the only item prepared without oil and is advisable even to one who is ill.
Whether it is a joyous occasion like Deepavali or a solemn occasion like Avani Avittam, idli plays a very important role. While performing Gayatri Mantra, I often found it difficult to concentrate because Idli was distracting my attention. Since Gayatri should be recited with extreme concentration, I take one additional cup of coffee to keep my Idly temptation away. As soon as the Japa gets over, I used to rush to the dining table for the happiest moment. My wife would then serve Idly only after making sure that I have recited the Gayatri Mantra exactly 1008 times.
Most of us are aware that Madurai is famous for Meenakshi temple, Koodal Azhagar Vishnu temple, Pazhamudir Solai, Tirupparam Kundram, Tirumalai Naickar Mahal etc., but very few of us know that Madurai is also famous for quality, steaming idlis served. Known as the city that never sleeps, we can find overnight hotels at Madurai where hot, jasmine-white and soft idlis are available even at 2 AM, accompanied by Sambar, chilly power and three varieties of chutney. The idli of Madurai is compared to jasmine flower for its tenderness and whiteness. Incidentally, Madurai is also famous for jasmine flower and is known as ‘Malligai Maanagar”. While I was posted at Madurai in the 80s, I came into contact with the hotels that served tender Idlies and thus grew my fascination for Idlis. Though idli is predominantly present in Tamil Nadu, it has captured the heart of all people in India. Now, we find that Idli is prepared frequently in north Indian homes and hotels on a wider scale now. Our languages or regional borders may divide us but our culture, tradition and idli is always uniting the Indians.
I used to go to Ramanasramam to sit and meditate in the hall where Sri Ramana Maharshi used to sit and meditate. But there is another reason that prompts me to go to Ramanasramam which is also famous for the best idli served. The idli prepared at Ramanasramam is so famous that it has even come to the notice of Mahatma Gandhi. Once, while Sarojini Naidu was staying in Ramanasramam, she was served with idli. Then, it was love at first sight. She liked it very much. She even enquired how to prepare it. She then went to Sabarmati Ashram and introduced the idli there. When Gandhi came to the Ashram, he was also served with Idli and was very impressed with it. When Gandhiji enquired about this dish, Sarojini Naidu explained her Ramanasramam experience. In his book “Moments Remembered”, Sri V. Ganesan, the grandson of Sri Ramana Maharshi’s brother said that Gandhiji expressed appreciation of the good work done by Sri Ramanasramam.
In the initial days only Uppuma was being prepared in the Ashram. Once, a devotee by the name of Lokammal Paatti sent as her contribution a large quantity of best quality parboiled rice. Santhamma, another kitchen assistant did not know how to utilize such large quantity of half boiled rice. She went to Sri Ramana Maharshi for consultation and then they came up with the idea of idli. The idli prepared that day was a ‘huge success’. So much was the demand that many of the devotees had to return without getting the taste of idly. From then on, idli became a regular item of breakfast or even supper in Ashram; the practice which continues till this day.
There is an interesting anecdote about Ramana Maharshi narrated by Swamy Damodarananda of Ramakrishna Mission, Western Australia, when he was staying at Ashram in his younger days. One day, when he came to the kitchen, he saw Maharshi grinding the coconut scrapings with one hand and pushing the overflowing ingredients inside the grinding-stone equipment. When the chutney was ready, Bhagavan distributed it those sitting around. He then took a bit of chutney with a spoon and tasted it. As the devotees were tasting the chutney, Bhagavan asked them how they liked it. Out of reverence they all kept quiet to signify approval. Then Bhagavan smiled and quipped in Tamil, “Is the chutney asking for 'idlies'?” In other words, they seemed to be asking “what is the use of giving us chutney; give us the main idli also”.
Article by Sri V.S. Krishnan (vsk1940@gmail.com)
Sri Sri Ravi Shankar, the founder of ‘Art of Living’, teaches us many practices like meditation and Yoga. He once said that among all the food delicacies, he would advice Idli as the best one because Idli is not only delicious but also harmless. Idli has become the choicest and most preferred food item. It is said that a good break-fast is never complete without Idli. The importance of Idli can be judged from the fact that it is the most essential ingredient in all festivals and functions. When I get a wedding invitation, I present myself at the marriage hall well before the Muhurtam so that there is enough time available to get the favourite taste of Idlis. Of course, there are many other items like Dosa, Adai, Pongal, Sevai, Kozhukkattai etc. but none of them can equal Idli because Idli is unique for its quality, harmlessness and whitishness. Idli is harmless because it is the only item prepared without oil and is advisable even to one who is ill.
Whether it is a joyous occasion like Deepavali or a solemn occasion like Avani Avittam, idli plays a very important role. While performing Gayatri Mantra, I often found it difficult to concentrate because Idli was distracting my attention. Since Gayatri should be recited with extreme concentration, I take one additional cup of coffee to keep my Idly temptation away. As soon as the Japa gets over, I used to rush to the dining table for the happiest moment. My wife would then serve Idly only after making sure that I have recited the Gayatri Mantra exactly 1008 times.
Most of us are aware that Madurai is famous for Meenakshi temple, Koodal Azhagar Vishnu temple, Pazhamudir Solai, Tirupparam Kundram, Tirumalai Naickar Mahal etc., but very few of us know that Madurai is also famous for quality, steaming idlis served. Known as the city that never sleeps, we can find overnight hotels at Madurai where hot, jasmine-white and soft idlis are available even at 2 AM, accompanied by Sambar, chilly power and three varieties of chutney. The idli of Madurai is compared to jasmine flower for its tenderness and whiteness. Incidentally, Madurai is also famous for jasmine flower and is known as ‘Malligai Maanagar”. While I was posted at Madurai in the 80s, I came into contact with the hotels that served tender Idlies and thus grew my fascination for Idlis. Though idli is predominantly present in Tamil Nadu, it has captured the heart of all people in India. Now, we find that Idli is prepared frequently in north Indian homes and hotels on a wider scale now. Our languages or regional borders may divide us but our culture, tradition and idli is always uniting the Indians.
I used to go to Ramanasramam to sit and meditate in the hall where Sri Ramana Maharshi used to sit and meditate. But there is another reason that prompts me to go to Ramanasramam which is also famous for the best idli served. The idli prepared at Ramanasramam is so famous that it has even come to the notice of Mahatma Gandhi. Once, while Sarojini Naidu was staying in Ramanasramam, she was served with idli. Then, it was love at first sight. She liked it very much. She even enquired how to prepare it. She then went to Sabarmati Ashram and introduced the idli there. When Gandhi came to the Ashram, he was also served with Idli and was very impressed with it. When Gandhiji enquired about this dish, Sarojini Naidu explained her Ramanasramam experience. In his book “Moments Remembered”, Sri V. Ganesan, the grandson of Sri Ramana Maharshi’s brother said that Gandhiji expressed appreciation of the good work done by Sri Ramanasramam.
In the initial days only Uppuma was being prepared in the Ashram. Once, a devotee by the name of Lokammal Paatti sent as her contribution a large quantity of best quality parboiled rice. Santhamma, another kitchen assistant did not know how to utilize such large quantity of half boiled rice. She went to Sri Ramana Maharshi for consultation and then they came up with the idea of idli. The idli prepared that day was a ‘huge success’. So much was the demand that many of the devotees had to return without getting the taste of idly. From then on, idli became a regular item of breakfast or even supper in Ashram; the practice which continues till this day.
There is an interesting anecdote about Ramana Maharshi narrated by Swamy Damodarananda of Ramakrishna Mission, Western Australia, when he was staying at Ashram in his younger days. One day, when he came to the kitchen, he saw Maharshi grinding the coconut scrapings with one hand and pushing the overflowing ingredients inside the grinding-stone equipment. When the chutney was ready, Bhagavan distributed it those sitting around. He then took a bit of chutney with a spoon and tasted it. As the devotees were tasting the chutney, Bhagavan asked them how they liked it. Out of reverence they all kept quiet to signify approval. Then Bhagavan smiled and quipped in Tamil, “Is the chutney asking for 'idlies'?” In other words, they seemed to be asking “what is the use of giving us chutney; give us the main idli also”.
Article by Sri V.S. Krishnan (vsk1940@gmail.com)