Search for” Kanchipuram” on the internet and lo… Wikipedia pops up with the information that “Kānchipuram, or Kānchi or Kāncheepuram, is a famous temple city in the Indian state of Tamil Nadu. It served as the capital city of the Pallava Kingdom. It is also known by its former names Kanchiampathi, Conjeevaram, and the nickname The City of Thousand Temples “
This small city is famous for its grand temples, its famed Kanchipuram silk sarees and aromatic Kanchipuram idlies.The Kanchipuram idli is made at the Sri Varadaraja Perumal Temple as neivedhya to the deity. It has been made in the temple for as long as anyone can remember. No one really knows the story behind its origin or when it was first made and by whom. However, some believe that the idlis are being offered to the deities from the Pallava times.
Also known as Koil idly these are so different from the regular ones . Kanchipuram idlies have pepper, cumin, ghee, coriander leaves, cashew nuts, curry leaves and ginger which impart a unique flavor and gives it its special taste. These ingredients are added to the batter before steaming the idlis. The temple madapalli has huge wood fires over which gigantic brass cauldrons are placed which work as a steamer. The idli batter is poured into a foot long cylindrical bamboo moulds lined with , mandharai leaves . The mandharai leaves add flavor to the idlies and make it more divine. After neivedhyam to the lord the foot long idlies are cut into discs and distributed to the bhaktas.
In due course of time due to its shelf life this idli became an inherent part of kattusatham or travel food Let us recreate this divine offering in our kitchens with the recipe foolowed by my family for years-
INGREDIENTS
- IDLY RICE (PARBOILED) – 1 CUP
- RAW RICE – 1 CUP
- BLACK GRAM DAL(UDAD DAL/ULUTHAM PARUPU) – 1 CUP
- CHOPPED GINGER OR DRY GINGER – 2 INCH PIECE
- PEPPER CORN – 1 Tbsp
- CUMIN SEEDS – 1 Tbsp
- ASAFOETIDA – 1/2 Tsp
- CURD – 1 CUP
- SESAME OIL – 1 CUP
- GHEE – ½ CUP
- CURRY LEAVES – FEW
- SALT – TO TASTE
METHOD
- Wash and soak the rice and dal separately for 4-6 hours.
- Grind the dal to a fine paste. Grind both the rice varieties together into a coarse paste.
- Mix the ground batters, add required amount of salt and allow to ferment for about 6 hours.
- After fermentation mix in the oil, curd, ghee, pepper, cumin seeds, ginger, asafoetida and curry leaves and beat till fluffy.
- Grease the idly moulds /small tumblers/cake pan/leaf moulds (donnai).Pour idly batter.
- Steam the idlies in a hot boiling steamer for 20 minutes.
- Unmold and serve with mulagapodi / chutney/ of your choice.
Kanchipuram Idli Recipe in தமிழ்
Kanchipuram Idli Recipe Video
