OF IDLI, SAMBHAR, AND CHUTNEYS

 

OF IDLI, SAMBHAR, AND CHUTNEYS

“Arrey bhai,”I heard a voice calling out from behind me. I turned around wondering whether it was addressed to me. It was a Sardarji sitting behind and he was calling out to the waiter.

“Ek plate idli aur do plate sambhar,” he ordered (One plate Idli and Two plates Sambhar).

That was years ago when I lived in Chembur and breakfasted in Geeta Cafe. That was when an additional plate of sambhar was a bonus and did not cost anything. Things have changed now, the hotels started charging for the additional plate of sambhar. Maybe the realization struck them later that more quantities of sambhar were being consumed than the idlis ordered. Not that any specification was given regarding the amount of sambhar needed to immerse the idli. 

Ever since my post on ‘Samosas and Tomatoes’, it has come to my attention that Samosas sales have increased significantly. In this connection, I was pleasantly surprised when I received a call from the ‘Samosa Seva Sangh’ thanking me profusely for my efforts to promote the sales of samosas. They also added that they were organizing a samosa-eating competition and inviting me to be the chief guest. Of course, I had to politely refuse saying that it would not be possible since I was suffering from indigestion. But like every silver lining has a darker shade, the price of tomatoes shot up and there were complaints that the vegetable vendors were making a fast buck putting the entire blame on the shortage of supply of tomatoes in the market. Discreet inquiries revealed that there was no shortage but an increase in demand. I was told this had happened because some bloke had come out with a new recipe for substituting Gulab Jamuns with Sugary Tomatoes, a cheaper, healthier, and tastier option. You guessed it, I kept my mouth shut.

Pardon me for veering away from what I started with. Now coming back to the main topic for today -Idlis, Sambhar, and Chutney, you may wonder why this sudden fascination for all things eatable. Well, for some time now my taste buds have been overreacting to external stimuli of the eatable kind and I am sure you are also in the same boat, going by the reactions I received for my last post. You may ask why Idli, Sambhar, and Chutney. Well, I had them for breakfast today(at home of course).

Well, my affair with Idlis goes back a long time to my childhood. We lived in Visakhapatnam in Andhra Pradesh at that time. I was a kid nine years old and you know that is the time of your first growing up(the second time would be the teens), that is when you get into scraps at school with bullies who would try to bulldoze you by calling you names( a nicer name for abuse) and taunting you. So it was, that I was called ‘Idli Sambhar’ by a Telugu-speaking classmate who thought that was the ultimate insult forgetting that most of their ilk would be at Mani’s Cafe having Idli Sambhar. But to this date, I have not understood why they should do that when it was also the staple diet in their homes (in fact when I am in Hyderabad I would go to Chutneys and order for Guntur Idli. Well more of that later). So I came home and asked my brother who was much older to me why we were called Idli Sambhar. He laughed and said, “Next time he calls you that, you respond by calling him ‘Gongura Chutney’ and he will shut up”.  For the ignorant and that includes me,  Gongura chutney is a chutney made out of Gongura leaves. That doesn’t tell you much, so I had to seek the help of my Wikipedia( in case you are confused this is as I am writing all this) and this is what he had to say - Smaller Gongura leaves offer a mild green and tangy flavor, whereas more mature specimens are robust and acrid. Warm temperatures also affect the taste of the leaf because the hotter it gets, the sourer the leaf will taste. Well, I am not going to waste precious writing space describing a chutney. So you get the hang of it?

And so it was, armed with a fresh weapon of my choice ‘Gongura Chutney’ I took on all the predators, till we called for peace and and sealed the issue at Mani’s Cafe with Idli, Sambhar, and of course Gongura Chutney.

Well coming back to the Idli and Sambhar issue, as you travel far down south from Chennai, you are served Idlis (of course Dosas and Vadas included along with Pongal) on banana leaves placed before you. Then the server comes with a bucket of Sambhar and with a ladle pours it over your Idli generously. Though you are thankful for the generosity, you spend half the time ensuring that the Sambhar does not run out of the banana leaf. But like our Sardar friend would say this takes away the pleasure of seeing Idli sink in a plate of Sambhar and after you finish eating your Idli you can drink the plate of Sambhar and savour its taste.

As for the Idli itself, they come in various levels of hardness. The thicker and harder ones will sink to the bottom of the Sambhar and do not go easy on the palate. The softer, fluffier ones are the best and taste much better, and of course, they drink more Sambhar than you. And you end up eating more of the idlis. It all comes down to the proportion of idli rice and lentils(urad dal) in the batter mix and how well it is ground to a paste in the grinder. Not everyone gets the proportions right. And like every time I never fail to acknowledge that my wife gets it right (After all, like I mentioned in my previous post, she is a good cook, and also I know she will be reading this post). I guess that the hotels would have standardized the procedure. But I have given you the thumb rule to distinguish a good idli from a bad one.

My wife does not relish the ready made batter Idlis (Idli dosa batters are available at all stores). She says they are for people who do not have the time or do not want to put in the effort. And then she will go into the economics of making the idli at home (but we cannot deny that we do enjoy going out to a restaurant and ordering a plate of idli accompanied by Sambhar and chutneys, the added advantage is that the Sambhar is also brought in a separate stainless steel cup so that you can drink it if you missed pouring on the Idli).

Though now we have Rava Idli, Semiya Idli, Oats Idli, Ragi Idli etc being served, there is nothing to beat the good old white and a perfect circular shaped Idli which would sink into the Sambhar. But I should acknowledge that with other accompaniments like Coconut chutney, Mint chutney, tomato Chutney, It tastes just as great. But the Mulagai Podi (Chilly Powder, which some refer to as gunpowder) made at home beats them all. A paste of Mulagai Podi and til oil evenly spread over the idly, a batch of six to eight idlis pressed into a box and which you can eat anytime you want. In fact when we went visiting Disney land, my cousin brought a huge pile of them. That is what we had and relished there at lunchtime. Yummy! they were delicious (I could have called it Idlis at Disneyland). When in Hyderabad do not miss to eat Guntur Idli - a copious spread of Chilly Powder and Ghee. Wow! Tasted excellent. Mini Idlis is another great option, six or seven of them floating in a pool of Sambhar. Great sight, great taste.

Well having spoken so much about Idlis I cannot ignore the Sambhar. They have their own avatars - Vengai Sambhar(Onion Sambhar), Murungakai Sambhar(Drumstick Sambhar), Mulangi Sambhar(Radish Sambhar), Each with its own flavor and taste. Well take your pick.

You may ask why I am so obsessed with Idlis. For one I had them for breakfast today and a another compelling reason -

“Idlis are a preferred choice for health-conscious individuals due to their low-fat and calorie content. They make for a light and nutritious meal that can be enjoyed guilt-free. Moreover, the absence of saturated fats in idlis makes them heart-friendly, contributing to a well-balanced diet”.

After my first post on Samosas and Tomatoes, there have been requests for - Parattas and Potatoes, Cabbages and Cauliflowers, Fafda and Jalebis, and so on. May be I shall explore further.

However, right now it is midnight 27th July 2024 and I am feeling hungry. Maybe I shall make a tomato sandwich (my wife will come to know only in the morning since she is already asleep)

So till next time with the hope that there will be a surge in demand for Idlis, Good night.

OF SAMOSAS AND TOMATOES

 

OF SAMOSAS AND TOMATOES

Let me start with a disclaimer ‘This post is strictly vegetarian, and that's why I shall not be talking about Sausages. In any case, I do not eat sausages or anything non-vegetarian. Maybe once I did. But the aging process has not allowed my palate to succumb to its beckonings. See though I started with a disclaimer I still talk about it. But why this sudden fascination for samosas and tomatoes you may ask. Well, like you, I have also wondered. Maybe it’s because I found that samosas can be equally spicy and tomatoes can be juicy. Though I always knew, it was only yesterday that it was reaffirmed. And how, you may ask again. That‘s a long story. If you have the patience then read on.

It all started with a dream in the afternoon, and let me tell you that afternoon dreams can be quite weird. But in any case, I do fall asleep in the afternoon after eating a sumptuous lunch prepared by my wife (mind you she is a good cook). This of course is a daily routine(story). Whatever it is, when I take my position on the couch to relax after all that effort to watch some inane serials on the TV my eyelids droop, and the sheer effort needed to keep them open to make out what is happening on the screen was not worth the additional effort. It is when my head starts rocking and eerie sounds emanate (your guess is as good as mine from where) that my wife sitting next to me would shake me up (literally) and say “Why don’t you go to the bedroom stretch out and have a good sleep. At least I can watch the TV uninterrupted by your snoring.” So off I would go and do as instructed.

That’s what happened two days ago. I hit the bed and the next thing I knew I was in the midst of a party where a conglomeration of my close friends and colleagues had gathered. Taken by surprise, I found a chair next to a very close friend of mine and sat down. Let’s call him R, for you never know whether he would take umbrage in being the subject of a dream. So I asked him-

“Boss, what’s happening here?”

“What’s happening? Have you forgotten? Today we are having a Samosa party and I thought you were never going to land up. It’s closing time now.”

“What Samosa party? I don’t remember being invited,” I replied.

“Come on, I also rang you up this morning and reminded you of this get-together. Boss you are growing old,” he replied.

“So are you,” I said, “anyway tell me why do you say Samosa party?”

“Don’t you remember that this is our Batch Reunion get-together? We thought we would do something different when someone hit upon the idea of a Samosa party where we could recall our bygone years and what lies in store and eat samosas. It’s a sort of stock-taking. They even asked who all were participating so that they could order enough samosas. You had also confirmed. You know there is this famous Samosawala from Jhumrithalaiya whose samosas have made it to the Guinness Book. With a lot of cajoling, he accepted our order (usually he does not accept anything below 1000 samosas per order). We had somehow managed to extend our order to 500 samosas.”

“Ok, since I have already landed here, I might as well have some samosas,” I said.

“Sorry boss, it appears that the samosas have finished. You were too late, The get-together is now coming to an end. Better luck next time. In any case, you may come over to my house in Chembur. There is a shop in front of my place where you get the best Vada Pavs in Mumbai,” R apologetically replied.

Suddenly I felt someone shaking me up again. It was my wife.

“You have been sleeping for the last two hours, it is now 4.30 in the evening, time for your evening walk,” She said and went into the kitchen to make coffee.

But the real story begins now. Last evening around 4 pm when I had just shaken myself from my afternoon slumber, I felt an irresistible urge to eat samosas. The previous day's hangover had carried over to the next day only this time it was not a dream. Maybe because my wishes had remained unfulfilled in the last day’s dream. But that’s how all my dreams have been, I would end up missing the bus or l am left searching for something I could never identify. It would all be incomplete. That’s what happened to the samosas.  So I decided to ring up my friend R and tell him about the dream. You can imagine my surprise when he said-

“But Subbu, I was at a party yesterday afternoon and I did have samosas. A few of us had got together for lunch.”

Well, that was the last straw. But how did the samosas creep into my dream? Maybe, as Freud would say it is a disguised fulfillment of a repressed wish. I would disagree since there were no samosas left and hence no fulfillment. So I sought to take refuge in what Carl Jung had to say “If we meditate on a dream sufficiently long and thoroughly, if we carry it around with us and turn it over and over, something almost always comes of it”.

Since I did not want to carry over my repressed wish to my next dream, I decided that come what may, I would have them that evening. So I walked over to the snack stall near my house to get them. Imagine my disappointment when I was told that the samosas were over but they had excellent Kachoris. For a while, I stood there staring at the waiter when I remembered what Jung had said that something always comes out of it. If it be so, I said to myself ‘let it be Kachoris’, so I told him to pack a dozen of them and took it home.

“I thought you were going to get samosas and now you have a dozen kachoris. Do you intend to eat all of them?” my wife asked.

“No, no, you can also have some of them,” I said

“Well I am sure you are still going to dream of samosas tonight,” she said with a shrug of her shoulders.

Well, that was not the end of it. The kachoris had disappeared and it was late at night. The wife had gone to sleep. I felt a sudden urge once again, only this time to have something sweet before going to bed, preferably gulab jamun. I knew that it was not possible as I heard the clock chime 12 am.

That’s when I tip-toed to the Fridge, a clandestine operation since I did not wish to wake up my wife. And there they were red and round as I reached out to take two tomatoes ( If you have been wondering when the tomatoes will make their appearance It was now). I cut them into slices and garnished them with sugar. 

To tell you the truth, that night the tomatoes were tastier than the Gulab Jamuns. 

That night I did not have any dreams. The Kachoris and the tomatoes had done the trick.

On second thoughts I think I should have titled this post - ‘Of Samosas and Gulab Jamuns and Kachoris and Tomatoes