Saturday, July 18, 2009
Driving in the rains in Kerala is a delight
of course this statement should be taken with a ton of salt as potholes ,narrow roads with steep edges and murderous drivers demonise the delight !
But then if one just looked around the landscape was a feast ,
soothing green ,foggy clouds ,thunderous rains ,windswept umbrellas ,wet children with schoolbags ,overfilled buses ,drenched cyclists ,here lay the real chicken soup to the soul !
We were on our way from visiting a family deity in Nallepully Kavu a hamlet in Palghat district ,after our divine responsibilities we were looking forwards to our gastronomic one ,
It was breakfast time and we were heading towards the well known Ramaserry Idlis !
This is available in only one place in the world and this was where we were headed to ,
the country road wound its way and we reached a small vilage with a few shops and a temple ( Mannath Bhagavathi temple )
On enquiry from a group of youngsters I came to know that there are four families in the idli making art and it was a tradition handed over to them by thier ancestors .
Chittoori ammal was said to be the prima donna who bequeathed the secret recipe to her offsprings .
Way back some families from the weaving community in Kancheepuram ( Mudaliar families ) in Tamilnadu migrated to Kerala and settled down in Palghat ,they left due to lack of work and as all they knew was weaving and making these delicious idlis ,somehow they gained fame in the latter which they used to make and sell in Palghat town .
thier idlis were different from the conventional ones as these were flat more like appams soft and succulent and taken with chammandi ,podi ,or if you want chicken or whatever
( in the shops only vegetarian fare was available ) .
The special taste came from the ingredients and the making .
specific varieties of rice were used and the ratio of urad dal to rice, its fermentation were all specific and exacting ,the idlis were steamed in special clay pots only in firewood ( attempts to do the same in gas stoves in ambient five star kitchens were failures )
This was true gourmet food handed down the generations and just could not be commercialised ,maybe if it was it would reach the fame of Italian Pizzas or rather it should
We enjoyed the idlis ,and also bought some for taking home ( they last for more than 3 days )
a couple of links below on the same topic
so make a trip to Kerala preferably in the monsoon and while the rains make a pattern watch it tucking into these heavenly idlis .( food for the Gods indeed ) .Note : if you are the type to look into ambience of eating places you better parcel them if not njoy !
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