iyers and idlis

Yes!! You guessed it right!! we are paying tributes to all iyer's specially living in the remote parts of southern Tamil nadu. Idlis and dosas are the first things you will notice within the living space of an iyer in your neighborhood. An Iyer is an iyer and will always be an iyer, especially when it comes to eating. What more can an Iyer ask, if he has idlis as breakfast and dosas as snacks within his reach.
This is true for everyone, including myself as I used to have idlis and dosas as my breakfast & snacks during my college days in pune. there we have a mess "geetanjali", which is a perfect example of relationship between an iyer and idli,dosas... idlis and dosas with sambar and thenga chutney is all what an iyer requires to completely fulfill his dietary needs. Apart from iyers, all other peoples especially Punjabi's have started to hangout at these places. At Saravana Bhawan, Delhi; you will find people mostly Punjabi's sharing a piece or two. Further if you go beyond normal idli's you will find varieties of species of idli's down south. you will be surprised to find idli's with beer down south after a movie which had become a huge hit had this particular scene where the hero gulps down a plate full of idli's with a mug of beer as the side dish.
Fortunately, I have not seen any Iyer eating idli with beer as side dish. But we can say that there are nearly 18 varieties of idli dishes prepared by a iyer who sits near the railway station in ramanathapuram, tamil nadu. What else apart from well settled Iyers, a fundamentalist iyer can boast of. The sambar's made as side dish for idli's are different from the normal sambar an iyer makes at home. The sambar made for idli's are sort of mixed one with specially grounded thengai with karuvapellai. Even the thengai chutney are specially prepared by using the gundu thengai, which is even more sweeter than the normal one, as they are dried under sun. Even the dosas have different varieties.
Fortunately, I have not seen any Iyer eating idli with beer as side dish. But we can say that there are nearly 18 varieties of idli dishes prepared by a iyer who sits near the railway station in ramanathapuram, tamil nadu. What else apart from well settled Iyers, a fundamentalist iyer can boast of. The sambar's made as side dish for idli's are different from the normal sambar an iyer makes at home. The sambar made for idli's are sort of mixed one with specially grounded thengai with karuvapellai. Even the thengai chutney are specially prepared by using the gundu thengai, which is even more sweeter than the normal one, as they are dried under sun. Even the dosas have different varieties.
An iyer at any part of the world would prefer to have idli, dosas with thengai chutney as he knows the "in & outs" of the preparation of these dishes, which he can comfortably eat. Its a great achievement for iyers to prepare various dishes in the name of combinations of mixing idlis with dosas. An idli mixture can be used to prepare dosa, which is generally thick and the new dish is named as "utthappam". Similarly, when the idli mixture is combined with the dosa mixture along with karuvapellai and onions, the dish is known by "onion utthappam". Generally an iyer mami is known for her hands on experience in experimenting and creating new dishes and by testing it on her family. At any hour, you can see the "mami" preparing some dishes which would be tested on "mama" first and then the "ambi's" come into pictures.
Kaapi is the commonest beverage, you would typically find at an iyer's place. "Filter kaapi" as known by, tastes differently in each household. Some would put less chikri mix or some would put more chikri mix, which is generally a base for preparing the "filter kaapi". In case you wish to have the "taste of idli, dosa with thengai chutney along with a strong filter kaapi" do find time to visit your nearest iyer friend. Till then you would find yourself wanting to practically experience the relationship between the 'iyer & idlis'.
Kaapi is the commonest beverage, you would typically find at an iyer's place. "Filter kaapi" as known by, tastes differently in each household. Some would put less chikri mix or some would put more chikri mix, which is generally a base for preparing the "filter kaapi". In case you wish to have the "taste of idli, dosa with thengai chutney along with a strong filter kaapi" do find time to visit your nearest iyer friend. Till then you would find yourself wanting to practically experience the relationship between the 'iyer & idlis'.
