What is Kanchipuram Idli?
Kanchipuram Idli stands as a culinary gem among the plethora of South Indian delicacies. A twist on the traditional idli, this dish is not just food; it’s a piece of heritage, an edible testimony to the past. With a unique blend of spices and an earthy aroma, Kanchipuram Idli truly offers a gastronomic experience like no other.
Why the name Kanchipuram?
Kanchipuram is an ancient city in the southern state of Tamil Nadu, India. Known for its magnificent temples and silk sarees, the city’s legacy also extends to the culinary world. It’s believed that the temples of Kanchipuram were where this unique idli was first made, specifically as an offering to the deities. Hence, the dish derived its name from the place of its origin.
History of Kanchipuram Idli
The roots of Kanchipuram Idli trace back to the grand temple kitchens. It was customarily made on special occasions and during important festivals. Historically, these idlis were cooked in dried mandharai leaves, which imbued them with a distinct flavour and fragrance. Over the years, while the tradition of serving them as temple offerings has continued, the dish has also found its way into the homes of countless families, becoming a cherished breakfast item and a staple during celebrations.
What is Kanchipuram Idli made of?
While the foundation remains the same – fermented rice and lentil batter – what sets Kanchipuram Idli apart is the concoction of spices, pepper, cumin, and the addition of ghee, which gives it a rich texture and a taste that lingers. The inclusion of these spices not only enhances its flavor but also pays homage to the traditions of temple cuisines where spices played an integral role.
Kanchipuram Idli Recipe Ingredients:
- Rice: 2 cups
- Urad dal (Black gram): 1 cup
- Fenugreek seeds: 1/2 teaspoon
- Ghee: 2 tablespoons
- Black pepper: 1 teaspoon (crushed)
- Cumin seeds: 1 teaspoon
- Asafoetida (hing): A pinch
- Curry leaves: A few (chopped)
- Ginger: 1 inch (finely chopped)
- Salt: As per taste
- Cashew nuts: A handful (optional)
Steps for Kanchipuram Idli Recipe:
- Soaking & Fermenting: Soak the rice, urad dal, and fenugreek seeds in water for 5-6 hours. After soaking, grind them into a smooth batter. Allow it to ferment overnight or for at least 8 hours.
- Seasoning the Batter: In a pan, heat ghee. Add cumin seeds, crushed black pepper, chopped ginger, curry leaves, and asafoetida. Fry for a minute. If using cashews, add them now and sauté until they turn golden brown. Mix this seasoning into the fermented batter. Add salt as per taste and mix well.
- Cooking: Pour the batter into idli moulds. Steam these moulds in an idli steamer or a pressure cooker (without weight) for 10-15 minutes. Check for doneness by inserting a knife or toothpick; if it comes out clean, the idlis are ready.
- Serving: Remove the idlis from the moulds and serve them hot with coconut chutney, sambar, or spicy tomato chutney.
In conclusion, Kanchipuram Idli is more than just a dish. It’s a slice of history, rich with tradition, flavour, and culture. The next time you sit down to a plate of these idlis, remember you’re not just savoring a dish, but also the essence of an ancient city and its timeless traditions. Enjoy your meal!