Most of us know Kanchipuram for its most famous export—beautiful silk saris in rich colours and gold motifs. Kanjeevaram saris are an essential part of every Indian woman’s wardrobe, and this bustling town deep inside Tamil Nadu is known as the birthplace of these 6-yard wonders. Woven by a community of master weavers who migrated from Saurashtra to Kanchipuram, the town is a beautiful melting pot of cultures, crafts and food!
Also read:How to make Tamil Nadu’s favourite Sakkarai Pongal
The Kanchipuram idli is a foot long variant of the popular
south Indian steamed rice cake—offered as prasadam at the Varadaraja Perumal
Temple. Legend has it that these idlis have been offered as naivedyam to the deity
since the reign of the Pallavas who ruled the region between intermittently, beginning 275 CE; however, it’s
provenance and journey to a somewhat cult status among idlis, is not clear. Since
this dish is part of the offering made at the Vararaja Perumal temple, Kanchipuram
idlis are also known as kovil idlis -- kovil is Tamil for temple.
Traditionally steamed in a brass container over wood fire,
Kanchipuram idlis are different from your
, idli’s best accompaniment
Over the years, the popularity of Kanchipuram idli has
grown, and restaurants in this city of thousand temples have begun to serve the
idli. However, till date, the best ones can only be found in the madappalli (temple kitchen) of
Varadaraja Perumal Temple in Kanchipuram, says the Raghunathan.
To watch the making of Kanchipuram idlis at the temple, tune in toRaghunathan. And watch this space to stay updated!
To feed your hunger for more
Want more? Click on the tags below for more videos and stories