Idli , the delicious staple prepared and supplied in bulk quantities to hotels and marriage halls here, also travels to other parts of the country, when migrant workers plan a trip to their homes in many places over northern India, having them packed for their long journeys.
Workers, and businesspeople settled in Erode, place bulk orders for 100-200 idli s to take along on their trips. This trend has earned the name of an ‘Idli Sandhai’ ( idli market) at Karungalpalayam in the Erode district. Given the growing demand, what began with one family has expanded to include more such enterprises, which begin before dawn to dish out idli s till forenoon.
‘Costs less’
Naveen Varma from the Kota village in Rajasthan says that he buys 150 idli s before trips to his native place, when he is accompanied by his co-workers. “The cost of idli s is less and we can consume it for a day during our train journey,” he said.
N. Velusamy, a turmeric trader, said that he buys idli s for his friends in Delhi when he heas there on business trips. “In three hours, they enjoy the idli s with mint chutney and sambar ,” said the air traveller.
K. Madheswaran (47), who has been running ‘Anushaya Idlis’ for 25 years, said that travellers, migrant workers and people who visit other States like Maharashtra, West Bengal and Andhra Pradesh buy idli s from his shop regularly. “We also prepare idli s on-the-spot at marriage halls and at temple festivals across the State,” he said. He added that his 10-member family team worked on a rotation basis to provide idli s on time 365 days a year.
Expanding footprint
Started as small eatery by two women 40 years ago at Thirunagar Colony in Karungalpalayam, demand for idli s has pushed up the number of shops here to the present 10 shops. Kanaga, 55, who has been providing idli s for 33 years, said that, initially, she sold idli s for patients in hospitals. “Since idli is the most preferred food for breakfast, the demand went up and we started receiving orders from hotels, too,” she added. The family-run business has grown in volumes as the delivery of idli s begins at 6 a.m. and is completed by 8 a.m. A single idli is sold for ₹3.50 while an idli with sambar and chutney is sold for ₹6. “Hoteliers just buy idli s from us and they make their own sambar and chutney,” said T. Praveen Kumar, 34, who runs ‘Praveen Idlis’ with four of his family members. Recalling the origin of the shop, he said that his grandfather and grandmother, Seerangan and Chellammal, opened the shop here 40 years ago. “Their five daughters run their own idli making shops now,” he said, and added that the quality of idli s differs between shops. His website also helps him secure orders.
Special orders
Mr. Praveen said that while idli s alone are sold throughout the day, idli with sambar and chutney for customers who visit the shop are sold from 6 a.m. to 9 a.m. on all days. “ Idli s of different varieties, including rava , ragi , ghee , mini, Kanchipuram and ‘home-made’ idli s are prepared based on special orders,” he added.
About 10,000 idli s are sold every day, with the numbers cross to more than 40,000 idli s during the wedding and festival seasons. “We prepare our own idli batter and use firewood for cooking,” Mr. Praveen’s parents, Thangavel and Eswari, said. While non-stick idli plates were used by a few shops, others continue to cover the plates with wet cotton cloth, and before filling each cavity with idli batter. “It is our tradition and we will continue to do so,” they maintained.
