One of the very few highlights of going to work was on a very few random days, Uncle Murthi would come and ask us whether we wanted his homemade (made by his wife) fish curry+idiyappam combo. The answer had always been “YES UNCLE!“. I then would spend the next few days dreaming about it until he came to the office during lunchtime with said food in tow.
Originating from the Southern part of India, Idiyappam, aka Putu Mayam, aka string-hopper, is a rice noodle dish made by steaming it into a round shape. It has always been a favourite of mine since childhood that Amma has been trying to improve her far-from-perfect idiyappam. Alas, drizzled with watery curry, especially spicy fish curry and eaten with the hand ━ by scooping it with your fingers, it’s absolutely mouth-watering.
Today was the last time such a treat (I am currently serving my notice period); thanks Uncle Murthi!
I wanted to memorize it since I don’t know when I will have Idiyappam next time ━ let alone soaked with the homemade curry.
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