“Black is beautiful”,likewise “dark is nutritious”, is what Mrs v has realized recently and added to her list of slogans, making changes in her recipes.
One evening we had a few chaps who were discussing nutrition carry over the conversation to our Home.
We decided to share a practical lesson. We had idly for dinner planned, so a sample was decided for them.
I got them talking to them selves and took them quietly to the shadowed terrace of darkness.
We offered them plates with idlis and coconut chutney, they found it so tasty and carried on the conversation, before they left I showed them what they had in the lighted portico, they were astonished GREY IDLY, and so soft and tasty!!!
We are all aware of the preparations and traditional value and more of the idly but why grey?
We don’t discard the black urud dal coating, we wash and wash and use the stone grinder, and the salting and fermenting all similar,to the usual style of idly making.
Scientifically am sure there is much, in the coatings , better digestion and enzymatic process and good for our skin and keeps off fungals and yields better vitamin B 12 in the fermentation process.( so good for the non- carcass eating folks)and anti cancerogenic properties, in the flavinoids, we shall leave that to the scientists to confirm.
The grey idly goes great with the lentils podi, cold pressed gingely oil and coconut stone ground chutney, served with love on a home plate, which allows unlimited servings.
2 comments:
perhaps idly changed color when it touched tamil mann, gardner :) you should have focused more on the history. I heard idlies originated in Indonesia.
doofus
thanks, dr doofus i shall check on that, i am more into the present and the taste and nutrition.
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