Kudalai Idli (Kanchipuram)



              Tamil name         English           Measure

  • Pachai Arisi               Raw Rice            1 padi
  • Uluttam Paruppu   Black Gram         1/2 padi
  • Sukku                          Dried Ginger       100 gms
  • Milagu                        Black Pepper       100 gms
  • Seeragam                  Cumin seeds         100 gms
  • Perungayam            Asafoetida            50 gms
  • Nallennai                  Gingelly oil            1/2 kg
  • Nei                               Ghee                         250 gms
  • Karuveppilai           curry leaves           few shreds
  •  Uppu                         salt                               to taste


*   Soak rice and dhal in water overnight. Next day grind them coarsely.

*   Powder ginger, pepper, cumin seeds and asafoetida (not very fine) and add them to the batter along with the required amount of salt and mix well.

*   Add oil, ghee and curry leaves to the batter just before cooking and mix well. Pour it on to greased idli plates or into a *kudalai. Steam for 20-25 minutes till done.

[*kudalai is a special utensil for making this idli]

General guidelines for healthier food – Both body and mind:

  • One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
  • Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
  • Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
  • Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
  • Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
  • Please ensure that food which are not prasadams are not consumed.



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