At the age of 80, K Kamalathal is up before the sun rises. She takes a bath, performs her daily prayers and goes to the farm with her son to collect fresh vegetables. She brings out the aatukallu all by herself, puts in fresh coconut, salt and other ingredients to make chutney. She chops the vegetables required to make sambar, puts them in a pot and sets it on the firewood stove to cook. The previous night she had kept the idli batter ready.
At 6 am every day, this resident of Vadivelampalayam near Perur in Tamil Nadu opens the doors of her house to customers. Her loyal patrons line up to savour the fluffy idlis with piping hot sambar and spicy chutney for just 1 rupee per idli. She runs her shop from her house.
"We visit her house at 8 am only to see many customers waiting patiently for their turn to pick up the food. Amidst the chaos, she welcomes us with a smile. While she manoeuvres across the rooms carrying a bucket of sambar and a plate of idli, you are sure to be left surprised at how quickly she serves everyone. “I started selling idlis 30 years ago in Vadivelampalayam. I belong to a farming family. Every day, my family members would work in the farm leaving me behind. I was alone, bored and wished to start making idlis for the locals. Now I have loyal patrons in daily wage labourers who stop by to have a healthy breakfast at a nominal price,” says Kamalathal.
At 6 am every day, this resident of Vadivelampalayam near Perur in Tamil Nadu opens the doors of her house to customers. Her loyal patrons line up to savour the fluffy idlis with piping hot sambar and spicy chutney for just 1 rupee per idli. She runs her shop from her house.
"We visit her house at 8 am only to see many customers waiting patiently for their turn to pick up the food. Amidst the chaos, she welcomes us with a smile. While she manoeuvres across the rooms carrying a bucket of sambar and a plate of idli, you are sure to be left surprised at how quickly she serves everyone. “I started selling idlis 30 years ago in Vadivelampalayam. I belong to a farming family. Every day, my family members would work in the farm leaving me behind. I was alone, bored and wished to start making idlis for the locals. Now I have loyal patrons in daily wage labourers who stop by to have a healthy breakfast at a nominal price,” says Kamalathal.