HISTORY OF IDLI- SAMBHAR

 

Star of our desi breakfast table,

No trace of its reference in ancient fables, Descendant of medieval Indonesian 'Kedli'

How it became Tamil native, this Idli?

Fluffy rice cake is of timeless quality.

Top listed menu of ubiquitous Udupi eatery,

Peddled by friendly neighbourhood vender,

Even in seven star resorts, it steals thunder 

Prepared from banter mix of rice & lentil,

On your stomach, the dish acts so gentle,

The banter is left overnight for fermentation,

With sambhar, it forms deadly combination.

Some dispute it's origin as foreign, 

Few claim it is of Saurashtrian origin,

A version of Gujarat's Dokhla-Khaman,

Fermentation is not Tamil cooking tradition

Even 'sambhar' is truly Maharashtrian,

Named after Sambhaji in veneration,

Evolved at Thanjavur Maratha ruler's kitchen,

It was made accidentally as experimentation.

Intention was to make Amti, a marathi dish,

It turned out as something against his wish

Toor dal for moong and tamarind for kokum,

A delicious sambhar, yummy yummy yum.

Along with Jallikattu, Idli is Tamilian pride,

Even in far off cities and countryside,

Inspired many variants over the centuries,

Here in Idli's glory brought out its history.

(C) K.Radhakrishnan