I’m born and raised in the southern part of India. So, it was natural that I was exposed to this cuisine since my childhood. However, one thing that I initially, as a child, did not enjoy much were the Idlis! I found them bland. Over my growing years though, I acquired a taste for them. Nothing seemed to give a warmth of nicely steamed and hot idlis served with a fat dollop of coconut chutney and a bowl full of freshly prepared sambhar.
On the other hand, my wife comes from the northern part of India. And, when we met for the first time, I found out that she loved idlis! It was quite strange for me to comprehend this fact. Bear in mind that the strange part was not about her being from the northern part of India and yet her liking for idlis. It was, in fact, that she loved just the idlis – so much so that she did not find the necessity of chutney or sambhar over it or on the side. She could simply gobble idlis – steaming hot or from the fridge cold – without any condiments.
...she loved just the idlis – so much so that she did not find the necessity of chutney or sambhar over it or on the side.
Even today, she prepares a batch of idlis, more than required for the breakfast, and then every now and then picks one and just eat it. Today, I don’t find it strange though as I’ve, too, joined the wagon. And, the experience is quite divine.
But, this, to me, was not about acquiring the taste. It was that I really had to let go of my biases and empty myself to look at the idlis with a fresh eye. Doing that opened up a new dimension. Today, my connection with idlis is much deeper than mere emotional or sentimental. It is innate and pure, it is an experience, and emptiness has provided me that.
The next time when you have a chance to have idlis for breakfast, consider trying the combination of just a piping hot and fresh idli and you, and nothing else.
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