Recipe: Kadugumanga, Kannimanga

I hope to give all the recipes of the mango preparations listed in my previous post. We shall start with Kadugumanga and Kannimanga. Kadugumanga is the favorite pickle of all Keralites. It is also healthy as it is an oil free pickle which keeps well for up to 2 years.

While we were strolling inside the colony where we live, I noticed that the mango tree in the next compound had lots of small mangoes. Now this house had been lying vacant for more than a year and nobody ever goes near this house. That is when I remembered the mangoes my son’s assistant had brought for Aavakkaya last year. I called him and asked him to get me some small mangoes from the same tree. He came back and said, “mummyji, they are too tiny.” I asked him to bring them all the same. He just could not understand what I would do with such tiny mangoes. He brought a handful of small mangoes and said apologetically, “they are too small, mummyji.” I jumped at the correct size of mangoes for kadugumanga, which I have not prepared for quite sometime now and asked him to bring more. The next day he brought more of them and I got into kadugumanga preparation. Though it is a strenuous job, years of watching my mother and grandma preparing kadugumanga at home in huge quantities helped. When the mango season arrived there was a festival atmosphere at home, especially for children. Since these would be the season’s earliest mangoes, we would go on eating although they were very acidic and our teeth would become so sensitive we were unable to eat anything else for a few days afterwards. These fresh mangoes also secrete a resin where it is attached to the stalk and this burns the corners of the mouth if the mangoes are not washed properly before eating and many children would sport this scar at the corners of their mouth. Since there was no powdered salt available those days, salt for the pickle was prepared by boiling crystallized salt in large quantities of water and straining the solution to remove the impurities and then evaporating the solution to get salt grains. Chilli powder was prepared at home. The maid pounded them in the stone mortar in a separate building in our yard called Rendankattu or second part of the house which was a little away from the main house and also housed the cattle. We children were not allowed to go there when chilli was pounded as the pungent chilli dust would burn the skin. Still we managed to peep in to see the blood red chilli powder. “Get away children,” the maid would shout at us. The maid would get one cup full of gingelly oil for an oil bath after this task to remove the effects of all the chilli dust she had to suffer.

Kadugumanga and Kannimanga are the earliest preparations one can make at the start of the season. The mangoes should have just come out of the blossoms and started taking shape. They could be as tiny as one can possibly get. Kadugumanga and Kannimanga are listed together because the initial process for both preparations is done together. To make it easy, I am giving below the measurements by volume. Once the ingredients are assembled the process itself is very easy. At home kadugumanga was prepared in large porcelain jars as the quantity of kadugumanaga prepared was some 20kgs or more. While preparing smaller quantities any glass jar would do.

Ingredients:

Tiny mangoes: 6 measures
Salt: One measure
Good quality chilli powder: 1 measure
Mustard powder: 1/8 measure

Wash the mangoes thoroughly and spread on a clean cloth to remove all the moisture. Put the mangoes and salt in layers in a jar and keep aside. Keep stirring the mangoes every day. By the second day, water would have started oozing out of the mangoes. Keep stirring daily until the water level reaches above the mangoes. Take this water and mix in the chilli powder and mustard powder in clean bowl and add to the salted mangoes. Keep the jar covered air tight and keep in a cool dark place. Keep stirring every day for another week. The pickle will be ready to use in a week.

Kannimanga Or Uppumanga


As the name suggests this are just tiny mangoes in brine solution without chilli powder or any other spices. The brined mangoes are used to make chutney called arachukalakki and are also used as a side dish for curds rice during the lean months of monsoon. The brined mangoes are especially good for the intestine and believed to heal ulcers in the gastrointestinal tract.

The process for preparing Kannimanga is similar to Kadugumanga and you stop at the stage of adding salt to the mangoes. The mangoes will remain in the salty water.

Mango Mania

This is the first time I spent all the summer months in Hyderabad and what an experience it has been. For a person who has lived in Bangalore for 35 years where the maximum temperature never exceeded 34 deg C, the day temperatures of 45 deg C for a continuous period of almost 3 months is an experience. We just got roasted. Not used to this high temperature and losing essential minerals and salts by perspiration one always felt exhausted and tired with muscle cramps and summer boils. However, I learnt to beat the heat by drinking juices with added salt, and having kanji with added salt for dinner. At last the monsoon rain reached Hyderabad yesterday evening. We had a heavy down pour for about 20 minutes yesterday and we have been having sustained showers since the afternoon. I hope the temperatures come down.

The best thing about summer is the surfeit of mangoes. We had plenty of mangoes this year and we really enjoyed them. For a true Keralite no amount of mangoes is too much. There is a saying in malayalam, “Aaru maasam chakkayum mangayum, Aaru maasam anganeyum inganeyum,” which means Keralites live by jackfruits and mangoes for 6 months in a year and somehow manage the remaining 6 months. The saying was of course true only in the olden days when, as I have always said, people lived by the seasonal fruits and vegetables of that particular region. Especially in remote places like my maternal grandparents’ home, where we used to spend all our summer holidays during our childhood, we actually had only mangoes and jackfruits curries and preparations on all days. It was either manga koottan or chakka kari or chakka kootan and manga pachadi. Did we ever get tired of eating so many mangoes and jackfruits? Never. These days with all types of vegetables and fruits available all through the year, people don’t have to depend on chakkayum, mangayum. And yet, give me a manga pulissery or chakka kari any day and I would enjoy it immensely. Even the younger kids of our family, though they don’t like most of the traditional dishes prepared at home, devour manga kootans.

When we were growing up we had large mango orchards both at our paternal and maternal grandparents’ homes. In our maternal grandparents’ home where the house stood amidst acres and acres of greenery, wherever you turned you could see mango trees and jack fruits trees laden with fruit. Just one breeze and the court yard would be full of mangoes. When you stepped out of the house you could collect any number of mangoes. Any one who came home, from guests to beggars would be sent back with a big bag of mangoes. In our paternal grandparents’ home where we grew up, the orchards were far from home and only baskets and baskets of mangoes arrived as headloads. The mangoes were spread on hay in a room upstairs and we ate mangoes as and when we pleased. That was also the time all the cousins who were living outside the state would come home for summer holidays and our Kalathappa (our grandfather was called Kalathappa by all) was beside himself with joy seeing all his grandchildren enjoying the fruits of his labour. “Thinuungo, Thinnungo, Thinnin, Thinnin” (eat as much as you want), he would say.

Mangoes and Jackfruits in all forms are used by Keralites . From this size for kadugumanga

to this size for manga koottans, pachadis, aavakaya, manga curry, manga chammandi, pachakadugumanga.

And fruits as well. We also make special dishes with the mango fruit.

Similarly with jackfruit.
Idichakka

Big jackfruits.

Important festivals in June 2009

There are no important festivals that are celebrated at home in June. However, the full moon day in the month of Vaikasi (May-June) is celebrated as Vaikasi Vishakham in all the Subramania temples in the south. As we have seen, all full moon days are celebrated as special days in the Hindu calendar. Vaikasi Vishakham is considered as the day Lord Subramania was born. The purpose of his birth was to kill demons like Tharakasura, Soorapadma etc. It is considered good to donate fruits and grains to the needy on this day. Since this is the season of mangoes and jack fruits these fruits along with banana, called muppazham (three fruits) are given to Brahmins as a good karma.

Amman Amman Ooracha

Sometime back my younger sister-in-law asked me, "Akka what is this kakkai kalile letter your brother has been saying?" When I asked my brother what it was, he said “I was telling her even if akka sends a letter tied to the leg of a crow, anna would visit her”. He was referring to my immediate younger brother who lives in the same city as I do and whenever I need him I just have to call him and he will come immediately. This is in reference to a story we were told as children.

However, whenever this kakkai kal (crow's leg) letter is referred to, I am always reminded of the close relationship shared by my grandmother (Echiyamma) and her brother (whom we used to affectionately address as Amman). My grandmother had three brothers, of whom two lived in the same village as she (Puthucode). Amman was the eldest of the three and my Echiyamma and Amman shared a special bond. She just had to think of him and he would be there. He was a great Yajurveda scholar (His name was Anantharaman but was more popularly known as Chami Vadhyar) and as such was always busy with various poojas and yagnas and often was outside Puthucode. Whenever he was in Puthucode he would definitely visit her at least once a day. Echiyamma never took a big decision until she had consulted with Amman.

I can, to this day, visualize him sitting opposite our Echiyamma in the tharamelthara (this is a raised platform in the living room where people would sit) or on the floor next to her easy chair where she would be reclining. The children would be gathered around listening to them as they had some interesting tales to share. He would narrate all that happened on his tours and she would bring him up to date with all that happened at home.

Our Amman had a great sense of humor and was very affectionate towards all of us. He would enthrall us with all the stories he had heard. He would bring back whatever was special from the places he visited. I remember once he brought a few carrots and a lemon and gave to my Athai (my paternal aunt) and told her, “grate the carrot and cut a green chilly into small bits. Mix them, sprinkle some salt and squeeze the lemon over it. It will taste delicious.” This was one of the dishes served to him at the function that he had last attended. We had not heard of carrots in Puthucode those days. Such was his affection towards his sister and her children.

As usual, I started with the story but wandered into rambling about our Amman. I will continue with more rambling about Amman at a later date perhaps. I am also reminded of this story when someone wants to say, "Chumma irukkayo, swarupathe kattattumo" (Will you shut up or do you want to see my true form?). The full story is posted on Kathai Kathaiyam Karanamam.

Important festivals in May 2009

Someone rightly pointed out there aren't any important festivals that we celebrate in the month of May. That is if you do not count Chithra Pournami as a festival celebrated at home. Chithra Pournami is the full moon day in the month of Chithirai (April-May) and is celebrated as the birthday of Chitragupta. This year Chithra Pournami is on the 9th May.

Chitragupta is the accounts keeper of Lord Yama. He keeps the accounts of the good and bad deeds committed by the humans and advises Lord Yama of the appropriate place for them in heaven or hell at the end of their lives. There are various stories about the birth of Chitragupta. Yama found it very difficult to keep track of the good and bad deeds committed by the humans and pleads with Lord Brahma to give him an assistant who can keep track of this. Lord Brahma goes into deep meditation and at the end of his meditation finds a young man in front of him with a pen in his hand and names him as Chitragupta and assigns him as the deputy of Yama.

In another story Chitragupta is depicted as being given life by Lord Shiva to a portrait drawn by Devi Parvathi. Since he emerged from a Chithiram (portrait) he was named Chitragupta.

It is also said that Indrani, Lord Indra's consort, wanted to have a child and prayed to Lord Shiva. Lord Shiva asks Chitragupta to be born as the son of Indrani. So meticulous is he in keeping the accounts of everybody's destiny that Chitragupta refuses to be born from the womb of Indrani as Indrani is not destined to have children. Lord Shiva then sends Kamadhenu, the celestial cow, to Indra's abode and asks Chitragupta to be born from the womb of Kamadhenu.

Chitrapournami is celebrated as a big festival in many temples. The Chitrapournami festival in Madurai is especaially famous.

Our Echiyamma (my beloved grandmother) used to celebrate (or perhaps appease Chitragupa) Chitrapournami by gifting a bamboo tray (Muram in tamil and malayalam) filled with fruits, idli, payasam and an iron ezhuthani (a metallic scriber with which inscriptions were made on palm leaves in the olden days) to a brahmachari (bachelor). She would tell the brahmachari to return the ezhuthani later and would pay him four annas in lieu. The ezhuthani would be kept safe for use for the coming year. So for us Chitrapournami was also a festival at home since we got a feast on that day.

Though there are not any festivals during this month, in Tamil Nadu and Kerala this is the time for the festivals in various temples. In Kerala, the festival season starts by February at the end of the harvest season and goes on till the end of May or upto mid June. Of these the Thrissur Pooram festival is the biggest event of all and is a treat to eyes and ears.

Vishu Ramblings

I had a whirlwind trip to Bangalore over Vishu and as has been happening ever since I started spending more time in Hyderabad, this trip was also very hectic with too much fitted into each day. At the end I was able to finish most of the errands, chores and visits on my schedule and shelved the rest for the next time. More importantly, I was able to meet some old friends (literally) who were living alone and who were really pleased to meet me. I cannot forget what Mrs. Thomas told me when she saw me at her door.”Nobody visits me anymore and hence I was surprised to hear the door bell ringing. I just spend my days all alone moving from one room to another. I am not able to do any cooking also. I get everything from outside” she said. I was glad I made it to meet her.

What was special for Vishu? Well, we had the Kani. For the first time in all these years, I did not cook a Vishu lunch. My brother had invited us for lunch at his place along with my other siblings as he was turning 50 on that day. So I prepared Paladai Pradhaman (Recipe soon) and took it along. We had a sumptuous lunch of Manga Koottan, Erissery, Thoran, Koottu, Pappadam and a simply yummy Palpayasam. I enjoy these rare occasions when I get to eat a lunch I have not cooked. The reason – very simple - As I have not been inhaling the flavor of the various dishes being prepared at the preparation stage, my palate is still fresh to devour the dishes being served and believe me, they taste superb. Especially so when the food is cooked by my mother. In my brother’s house, the lunch was prepared by my mother and my sisters-in-law, who all follow my mother’s method of preparation.

On my return to Hyderabad I had to attend the engagement ceremony of my nephew where I got to meet many of my cousins whom I had not met for a long time. The engagement ceremony or Nischayathamboolam in tambram lingua was a small affair in the olden days. It was only a small function attended by the elders from the bride’s and groom’s family in the presence of village elders. The function was usually conducted in the groom’s house and the bride did not attend this function. The bride went to the groom’s house only after the marriage. The bride and groom had no part to play in the function. This was called vangnischayam or oral commitment by exchanging thamboolam (fruits, mostly the yellow plantain fruit, coconuts, betel leaves and nuts) and was like an assurance by both the families to go on with the other preparations for the marriage. The actual Nischayathamboolam (vedic ritual) is performed on the eve of marriage. These days of course the nischayathamboolam itself is performed in a grand manner with both the bride and groom present in the function with exchange of rings and gifts and followed by a grand dinner or lunch.

In the olden days, once the vangnischayam was over there was no deviation from the promises made by both the parents unless there was a major problem. These days cancellation of engagements is very common. While we were at the function there were stories of cancelled engagements which could have been avoided and the innocent party spared the pain of ignominy associated with it. It would be better for the youngsters to come clean with their parents at the time of agreeing for marriages (even today most marriages are arranged by parents) and to keep up their promise after giving their consent. How does one explain the incidence when the groom withdraws his consent for the marriage the morning after engagement or the bride calling up the groom and saying “I have no intention of living with you after marriage and have agreed with my parents only because of their threat,” and so on? The parents as well as the groom and bride should be very frank when it comes to marriage as it involves another family and set of people who are no party to the other people’s hang-ups and reservations. The parents would do well to have a one to one talk with their children and get their whole hearted consent before agreeing to a marriage with a person of their parents’ choice. The youngsters also should be able to convince their parents of their approval or disapproval of the bride or groom of their parents’ choice and should be bold enough to stand up to their decision so that nobody would get hurt. I really wish parents and children do not put any pressure on each other when it comes to marriage. We'll all be better for it.

Happy Vishu 2009

A very happy vishu to all my readers. I wish you all a happy and prosperous new year. May the new year bring much joy to all of you.

Recipe: Vazhathandu Karuvadam

Vazhathandu or banana stem is extensively used in cooking in Kerala and Tamil nadu. It has many medicinal properties. It contains potassium, minerals and other vitamins. It is a good diuretic and a good antihypertensive. Since it contains a lot of fibre it also constitutes a bulk food with low calorie content. Consuming banana stem atleast once a week will ensure a clean stomach. We prepare Molagoottal, pachadi, poduthuval and thoran with the stem. However, be warned preparing the stem for cooking is time consuming and hard.

We have never prepared vazhathandu karuvadam at home. The only times I have seen this being made is when Kanakam mami made them at my friend's house. It is called killu karuvadam, as the dough has to be pinched into small bits and dried. My astute and blessed mother-in-law used to say, "It is a time consuming process ... only Parukutty manni has the patience to do that," referring to her neighbour. I had also never thought of making vazhathandu karuvadam all these days because we had to buy vazhathandu from the market. This year though, I have a good garden with plenty of banana trees which have started giving fruit. Banana plants only last until they fruit once, so after it has given of its fruit, the plant has to be cut and the stem may now be used for cooking. Since I had so much vazhathandu (our neighbours do not know how to prepare vazhathandu), I decided to prepare vazhathandu karuvadam this year. And it was a good decision. The karuvadams are so cruncy and yummy that I ended up making quite a few lots.

Since I did not know the process, I called my athanga (cousin) and asked her how to prepare Vazhathandu karuvadam and followed her recipe. Here we go.

Ingredients:

Vazhathandu(banana stem): 1' long
Raw rice: 2 cups
hing: pea size
green chillies : 4
salt to taste.

Method:

Wash and soak the rice with hing for 3 hours. Grind with salt and green chillies to a smooth paste. Let the batter sit overnight.

The next day:
Cut the vazhathandu into thin discs. As you cut it you will get fibres which need to be wound around the fingers and then removed. The small discs then have to be cut lenghtwise and across to make them into tiny pieces. This is the method to cut vazhathandu for any preparation. This process will blacken the fingers and hence it is advised to smear the hands with a little cooking oil or butter milk or salt.

Boil 10 cups of water in a wide mouthed pan and add the cut vazhathandu pieces and salt. Allow to boil for 10 minutes. Add the ground batter and keep stirring until the batter is cooked well and it forms a nice soft dough. Allow to cool. When cool, pinch small pieces of dough and drop in a sheet and allow to dry in the sun for 2 days. Your vazhathandu karuvadam is ready to fry. njoy!

Tip: instead of pinching the dough, I dropped spoonfuls of dough in the sheet and then pinched off bits from these drop. I thought it was much easier. Follow whichever you find easier.

Recipe: Javvarisi Karuvadam

Traditionally, we never made javvarisi karuvadams at home because good quality javvarisi (Sago) was not available those days in our village and javvarisi if at all was used only as an antidote for diarrhoea. Another reason, as my echiyamma was fond of saying, was “when we have so much rice at home, why make javvarisi?”

When I started vadam making on my own after we moved to Bangalore, I started using javvarisi in my karuvadams. Earlier I would just mix a handful of javvarisi in my rice karuvadam but now I make exclusive javvarisi karuvadams. Last year I also added some chopped onions in the dough and it came out quite yummy.

Ingredients:
Javvarisi – 2 cups.
Green chillies : 5-6
Hing: marble sized ball
Salt to taste
Onions: 250 gms (optional)

Method:
Soak the javvarisi along with the hing in 4 cups of water overnight. The next morning grind the green chillies and chop the onions (if using) into thin long pieces. Boil 6 cups of water and add salt, ground green chillies and onions to the boiling water. Add the soaked javvarisi and keep stirring until the javvarisi turns transparent and shiny. The dough should be of pouring consistency. Add water accordingly and boil some more. At the time of removing from the stove the dough should be of a little running consistency; it will thicken as it cools down.
When it is cool, spread a cloth or plastic sheet in the sun, spoon out the prepared dough in the sheet and allow to dry.

At the end of the day remove the cloth from the sun and sprinkle little water on the reverse of the cloth. Allow to soak for 10 minutes. Peel off the vadams from the cloth. Dry them again in hot sun for 2 or 3 days. They are ready to use. Njoy!

Important Festivals in April 2009

3rd April 2009 - Sreerama Navami
Sreeramanavami is celebrated as Lord Rama’s birthday. Special poojas are conducted in temples and also at various venues. At home we celebrate Sreeramanavami by preparing vella avil (sweet poha), vadai and panakam and offered as neyvedyam. Many people prepare payasam also.

8th April 2009 - Pankuni Uthiram
In the month of Pankuni, the full moon day coincides with the day of the star Uthiram and is celebrated as Pankuni Uthiram. Pankuni Uthiram is celebrated as the day Lord Muruga wedded Devayani and hence is an important festival in all Muruga temples. It is also believed to be the day of Lord Shiva’s wedding with Parvathy and Lord Ranganatha’s wedding with Ranganayaki Thayar and Lord Srirama’s wedding with Sita. It also celebrated as Lord Ayyappa’s birthday in Sabarimala. Special poojas are conducted in the temples. At home it is observed by offering Panakam and Sweet Payar to Lord Muruga and partaking the prasadam.

14th April 2009 – Vishu
Vishu is the New Year day for people of Kerala and also Tamil Nadu. The important ritual on Vishu day is the seeing of Vishukani on the morning of Vishu followed by the eldest member of the family giving Kaineettams (gifts of money) to all the younger members of family. Then of course follows the special vishu lunch.

27th April - Akshaya Thrithiya
Akshaya Thrithiya falls on the third day of the bright half of Vaishakh month (April-May).The word akshaya means eternal or that which never diminishes and hence it is believed that any project initiated on this day will reach great heights. Akshaya Thrithiya is celebrated in the famous Guruvayoor temple in Kerala as the birthday of Lord Balarama. It is believed to be the day when Lord Krishna bestowed wealth and prosperity on his childhood friend, Kuchela(Sudhama) who went to meet him with a packet of avil (poha). Many people symbolically buy something new on this day. More recently, there is a new craze among people to buy gold on this day so that they will be able to buy more gold in the coming days of the year which is being fully exploited by the jewellers.

Recipe: Karuvadam

While vadams may be made in the morning or evening and need only a few hours of drying in the sun, karuvadam can be made only in the morning and needs at least 3 days of drying in the sun. It would be good if the sun is very hot on the first day so the heat can penetrate the insides of the karuvadam and dry it evenly. Otherwise the outside of the karuvadam forms a crust and the insides do not dry uniformly and when fried will not deliver the crunchy crispness that we desire. So it is better to make karuvadams at the height of the summer season when the days are fiercely hot. It is a tricky matter in places like Bangalore especially for office goers as they have only weekends to make karuvadams. You prepare the dough and the sun might choose to remain behind clouds; it has happened to me many times. I would just have to leave the dough inside the fridge and manage to press the karuvadams the next day. The process to make karuvadams is much easier than for vadams except in cooking the dough.

Ingredients:
Raw Rice : 2 cups
Red chillies: 3 or 4 or
Green chillies 3 or 4
Hing (Asafoetida): a small piece
Salt to taste

Method:
Wash and soak the rice in water with chillies and hing. Grind to a smooth batter with salt. Allow it to ferment for 8-10 hours. The next morning boil 10 cups of water in a wide mouthed pan. Dilute the ground batter with 2 cups of water and pour into the boiling water. Keep stirring constantly until the batter is well cooked. The cooked batter will have a shiny surface when done. If the dough gets very thick add more water and cook for some more time. Spread a plastic sheet or clean cloth on a flat surface where there is good sunlight and press the cooked batter through a Muthucharam press. It is better to press the dough when it is still lukewarm so that the batter flows easily.

Allow to dry till sunset. Remove the karuvadams from the sheet; sprinkling a little water over them eases the process. Dry them again for 2 more days until they are well dried. Store in a cool dry box. To serve, deep fry the karuvadams and enjoy!

Recipe: Vadam

It was good that I got into vadam making in full swing the last couple of weeks. Last weekend, the clouds suddenly started to gather and the temperature came down. We started getting light drizzles towards the evenings and the days were not fiercely hot any more. Typical Bangalore weather had arrived in Hyderabad. It remains cool till date. We also made a trip to Golconda fort in the fine drizzle and enjoyed the first rainbow of the year from atop the Golconda Fort. Here it is.

Now to the recipes. We shall start with elai vadam. Elai vadam as I said earlier is so named because it used to be made on the leaves of Palasha leaves. These days, we have this contraption.


Making elai vadam was a big project in our childhood days; it is so even today for different reasons. The day was usually fixed for a weekend so that all the children would be home to lend a helping hand, and Manian the cowherd was asked to bring the leaves, the maid was ordered to pound the rice in the stone mortar and pestle. And how much rice did we need each time? As much as 3 to 4 kgs. Yes, that was the quantity of vadams that were made at each sitting (not each season). We would repeat this vadam making process some 3-4 times. Remember that during the summer vacation, our house would be bursting with the children and grandchildren of our grandparents and there would be days when we may have to fry not less than 100 vadams only for the members of the family. That meant that we had to have a great many vadams dried and ready in time for summer. The rice was mixed with water into a thick batter and kept in a cool place. Vadam batter should not get fermented. A day before, Echiyamma would inform Singari mami or Chelli mami or Ponnu that we were planning to make vadam on the next day. The leaves would be washed and dried with a cloth and kept under some weights to keep them straight. The next morning, my echiyamma would wake up earlier than usual say at 4 am and wake up her daughters-in-law also, so that all other kitchen activities would be finished by 7.30am (including preparation of lunch). Now we would all sit at the allocated places in the assembly line. This was a project that could take in as many as were available on hand. The whole process had to follow a streamlined program to achieve optimum result.
Accordingly 2 people would be wiping the leaves with a cloth dipped in a mixture of oil and water, the next people on the line would spread the batter on the leaves (writing the vadam it was called), the next would arrange them on the idli plate and hand them over to the person sitting near the large fire wood stove with a huge steamer (this would be a large utensil called arikanchatti on which huge idli plates would be kept). The arikanchatti would be half filled with water and some hay would be put in the water so that the idli plate would sit tight on the water. The whole thing was covered with a huge lid with the idli plate inside the steamer. After the vadams were cooked by steaming, they were taken out and the next batch would go in for steaming. Now another set of people would peel off the cooked vadams from the leaves and spread them on the back of a new bamboo sieve. Up to this point, the job needs skilled labour. Now comes the turn of little children, who would take the bamboo sieves with vadams to the next room and transfer these vadams onto mats. The leaves from which vadams were removed would again go to the first set of people to be cleaned and then written in and then steamed. After an hour or so the vadams would to go to courtyard to be dried in the sun. More people needed now to mind the crows as well. Of course we would always have children from the neighbourhood to help around. This process would go on for 3 -4 hours. At the end came the most interesting part. The last batch would be thickly written vadams which would be eaten raw with a smearing of raw coconut oil on them. This was a delicacy nobody wanted to miss. Even when Singari mami or Chelli mami made vadams, they would keep the thick raw vadams for us to eat. And my friend Subbammal's mother, Kanakam mami would always keep raw vadams for me to eat on my way to school.

As I said, these days the process has been simplified by the vadam stand. Yet you need at least two persons to make vadam. One to stand near the stove and write on the plate and steam and another to remove the steamed vadams and transfer them to a cloth or plastic sheet.

We usually make vadams in the evenings these days and allow them to dry under the fan in the night and in the sun the next day to avoid running between the kitchen and terrace. By morning they will have dried to a level of not sticking to each other and it is easier to carry them to the sunny part of the house.

Now, on to the actual recipe.

Though many people get the rice powdered in the flour mill, I prefer to grind the rice in the mixer or grinder to get the right taste and color.

Ingredients:

Raw rice: 1 cup
Gingelly seeds: 2 tsp.
Gingelly oil 2 tsp.
Salt to taste

Method

Wash and soak the rice in water for 3 hours. Grind with enough salt to form a thick batter. This batter needs to be refrigerated if the vadams are to be made the next day. The tin plates are to be wiped with a cloth dipped in a mixture of gingelly oil and water; just a few drops of oil in a cup of water. This is to lubricate the surface so that the vadams would peel off easily after steaming. The batter is thinned with enough water to a consistency that allows it to be spread evenly and not flow off the plate. Add the gingelly seeds and gingelly oil to the batter and mix thoroughly. Ladle a small spoonful of batter on to the plate and spread it evenly. Arrange the plates on the stand and steam for 2-3 minutes. Remove and spread on a clean cloth. Repeat the process.

This quantity of rice makes 20-30 vadams, depending on the size.

Dry the vadams in the sun for a day. They will be ready to be fried in the evening. These vadams will keep good upto 2 years.

Tips

Wipe the plates with the oil-water mixture every now and then.
Add ¼ cup of water to the steamer each time a new batch is put in.
If possible have the stove at a level where you can comfortably sit and work if making large quantity.

Turn the vadams after 1 or 2 hrs initially so that they do not stick to the cloth

Cut and Dried

Well it has been a long time since my last post, once again with good reason. Most of the time in the past fortnight was spent remembering Manni in each and every small thing I did. Every time I did something, I was reminded of similar occasions during the time spent with Manni and tell my husband about that. It is really surprising how we remember somebody more when they are no longer with us. I definitely did not reminisce about Manni everyday in the past so many years.

As I said, after Sivarathri the winter goes away chanting Siva Siva. This also means that it is time to start making all the sun dried vadams and vattals (wafers and dried vegetables), pickles, etc. It is the time of the year when women get busy replenishing their inventory of vadams for the whole year and the children were made busy helping their mothers. Now many people are happy buying these things at stores and children may not even know they can be home made. When we were children, March was the month of hectic activity making vadams, pickles, processing tamarind and toor dal, etc in addition to our annual exams at school. The vadam making had to be over before Vishu (14th April) when the premonsoon showers begin. Vadam making was a big festival then. All the households were engaged in these activities and would help each other in the process of making vadams. Children had the double responsibility of helping in the kitchen as well as minding the vadams when they were put out in the sun for drying. There were crows and stray dogs, besides passers by and children (whom we referred to us human crows), who would grab the vadams by 3s and 4s. We used to take turns minding the crows. I remember my brother coming into the house crying once and when asked why he was crying, he said, "I was made to sit there for 2 hours minding the crows and not a single crow came."

There were different varieties of vadams. Elai vadams, karuvadams, javvvarisi (sagopalm) karuvadams , vazhathandu (banana stem) karuvadams and perandai (Vitis Quadrangularis). In our house we made only elai vadams and karuvadams which were easier than the other vadams or so our Echiyamma thought.

The elai vadams as the name says were made on the leaves of Palasha tree (flame of the forest, Buteamonosperma). Preparing the leaves for making the vadams was itself a big process. The village cowherd would bring the leaves to all the houses from the forest. We had to select big round leaves without any holes, wash them and stack them in 10s or 20s and keep a weight on them to straighten them. This had to be done the previous evening. The next day we had to wipe the leaves with a cloth dipped in a mixture of oil and water and then start preparing the vadams. This was how it was done until I was in my teens. Then came a new way of making them by completely eliminating the use of leaves and our drudgery. There was this new contraption somebody's daughter brought from Bombay which consisted of a stand with racks for 6 plates made of tin. Our jack of all trades Muthu immediately got into the business of making dozens and dozens of them for all those who wanted. We just had to give him a used oil tin or something and he will make the vadam plates and stand. It revolutionised vadam making. To this day, we use this contraption.

Karuvadams were made by pressing the cooked rice flour and drying them.

This also is the season of preparing kadugumanga or vadumanga (Tamil) which again is a time consuming process. This is also the time when tamarind is processed. This takes days and days. The tamarind had to be shelled and dried and the seeds removed and the dried tamarind preserved in earthenware pots or ceramic jars with a sprinkling of salt.

Toor pods were shelled and the seeds were soaked in a mixture of clay and water for a couple of days until the grams sprouted. They were then sun dried when the mud sticking to the grams would dry and fall off and the grams were lighly pounded to remove the husk and toor dal for the whole year was made and stored.

Well, I did many of the above jobs in the last few days besides celebrating Karadayan Nonbu and my first born's birthday. More importantly I filmed all the above so that I can share with you all my recipes for the above. Fully justified in not blogging, don't you think?

In Memory of Manni

I have been planning to write this piece for the past four days, ever since my periamma (wife of my father’s elder brother), whom we affectionately called manni, passed away. She was one of the women I admire most. She was a big presence in our family and it will take many days and many many words to write everything that has been rushing through my mind ever since I heard about her sad demise. Manni was how all of us, including her own children addressed her. Manni means wife of elder brother (Bhabhi) in Tambram lingua. She was the eldest daughter in law of my grandparents; eldest manni for their the younger five children. She also fit the role the best.
Being married into a large family as the eldest daughter in law at the age of ten or twelve, life could not have been very easy, especially some 70 years ago. She had to shoulder many responsibilities: many of her husband’s younger siblings were her own age and, as custom demanded then, she had to take on the role of their mother.
Manni had a strong opinion on everything. She was passionate about everything around her, whether it was expressing affection towards her children or expressing her disapproval of the events around her. Everything about her was BIG; we also lovingly referred to her as BM (big manni or big mother). She was very frank and forthright in her opinions. She did not mince words in expressing her approval or disapproval to anyone. Not even to her in-laws. All said and done everyone looked up to her for guidance in all matters. She commanded great respect.
In those days when expressing affection towards one’s own children was not the accepted norm, she always explicitly showered affection on her children. She herself had only received a primary school education but when it came to her daughters she sent them to an English medium convent and was very proud of her daughters chattering in English.
She lived in a city that had a large teaching hospital, which meant that anybody in the state who had to undergo a major procedure would come there. Of course, she would visit them all and take good care of them as much as she could. But on these many occasions, she would never stop admiring the young doctors with a white coat and stethoscope around their necks on their rounds. It was her dream to have one of her children sent to medical school. Unfortunately for her, although they all became prominent experts in different fields, none of them went to medical school. As a result, she was very proud of my handsome and charming son when he became the first one from the extended family to become a doctor.
I remember the first time she met my son after he had achieved the oh-so-desirable-title. We had gone to Delhi to attend the wedding of my niece. At the time, Manni was staying in Delhi with one of her sons. As instructed by my astute and blessed mother in law, my husband and I went to invite Manni personally and she, of course, right away asked me about my sons. I told her they were yet to arrive in Delhi and that I would send them over to her as soon as they arrived. They went to meet her upon arrival and promptly hit it off very well. My sons came back and said, “Wow, your periamma is very cool.” She came for the marriage reception next day and was sitting with my mother in law. My son was serving snacks to my mother in law who could not walk up to the dining hall. Manni called me and said, in my son’s presence, “Your mother in law must have done great punya to have been blessed with such doting grandsons.” To which my son promptly replied, “It is we who are blessed, to have a patti like this. What sacrifices she has done to take care of us when we were young. Nothing will compensate her sacrifice.” Manni was still happier to see such young boys admiring their grandmother. She would repeat this incident to me every time I met her since. “You are really lucky to have such wonderful sons,” she told me. She couldn’t stop at that. “And yet I like your elder boy more,” she told me, “You know why? Because he is a doctor.” Her dream of seeing a child of hers as a doctor was fulfilled in seeing a grandchild of the family becoming one.
Manni loved and lived life to its fullest. She loved good food, good jewellery, expensive sarees, loved to attend social functions and would have her presence felt in any event she attended. She had a very commanding presence. She liked all her children (when I say children, it included all the children in the extended family especially us as we all grew up in the same house) to dress up in good clothes and good jewellery. It was her constant complaint against me that I would not dress up in the latest trends. She could never understand why I wouldn’t buy expensive silk sarees or diamonds or dye my hair as per the latest trends. She never tired of asking me, “Why are you not dyeing your hair? All your sisters in law are dyeing theirs”. “Why don’t you buy some diamonds? See, your sister in law has bought a diamond necklace”. The last time I met her she even asked my husband, “Mapile (son-in-law), why don’t you buy her a diamond set?” To which my husband replied, “I have never said no to her. She is free to buy whatever she wants.” Such was her passion for good things in life and also affection towards her children.
In the last two years of her life she became immobile due to a fracture from which she never fully recovered. We had gone to meet her at this time when she was staying with her eldest son. We were all discussing how she must put in more effort and try to do the exercises prescribed by the physiotherapist and start walking. She said that try as she might, she was unable to even stand. She asked my son, the doctor, when he would be getting married to which he replied, “As soon as you start walking, I shall get married.” After about six months, when my mother and brother went to meet her, she had my brother call me on his mobile and said, “Adiye (hey girl), tell your son that I have started walking. Now he must keep his word and get married. If you perform the marriage in Madras, I will attend the marriage even if I have to walk with the help of a walking stick. Tell him.” Such was her affection even towards her brother-in-law’s grandson.
She had strong will power and great presence of mind. When my Periappa (her husband) had a stroke at the age of 80 she was all alone, her children being at different cities and a couple of them outside the country also. His brother and family living in the same city had also gone out of town to attend a family function. My periappa died within two days, by which time one of her sons had reached home. My brother and I went from Bangalore for the funeral and stayed back until the other family members like my parents and uncle arrived so that she would have company. Her other children arrived in the following days. I asked her then, how she managed the situation when periappa had a stroke and she was all alone. She said, “I called your periappa’s cousin, and told her, ‘Vijayam, your athan (cousin) is very unwell and needs hospitalisation. I am all alone. Come and help me take him to the hospital.’ She immediately came with her husband and helped me take him to the hospital and also informed my son who had already left and was sitting in the train. The message was flashed to him to get out of the train and fly. He got here in the evening. We were all getting ready to leave the hospital the next day, when your periappa had another attack from which he did not recover. I always tell myself in my prayers, ‘it is not because our children don’t want to be with us to take care of us in our old age; it is for their livelihood that they are in different places. Please give them a good life.’” I just couldn’t imagine how she could act so wisely and with such clear presence of mind in her situation. Immediately after the funeral she got herself busy preparing the house for the other rituals to be performed, keeping aside her grief and loss.
It was fitting that she passed away on International Women’s day. She never waited for anyone to grant her empowerment; she took it for herself as a matter of right. If she were to be born a few decades later, she would definitely have become somebody of much greater acclaim.

MAY HER SOUL BE IN PEACE.

Important festivals in March 2009

10th March 2009 - Maasi Pournami (all Maasi Pournami related posts)
The full moon day in each Tamil month falls on a different star or nakshatra and that day is generally known by the name of the star. In the month of Thai (January-February) it falls on Poosam nakshatram and hence known as Thai Poosam. In the following month, Maasi (February-March) it falls on the Makam nakshatram and known as Maasi Makam, though in our parts it is more popularly known as Maasi Pournami. Offering of Payasam to Lord Siva after the moon rises and distributing the payasam to children are the important rituals of the day.

14th March 2009 - Karadayan Nonbu (2008, 2007, all Nonbu related posts)
As I had written earlier, this particular pooja is offered at the time of the birth of the new month Panguni (Meena) which varies every year. This year the Sankramanam (time of birth of the new month) is at 2.54 pm and hence pooja and neyvedyam to be offered at that time. Neyvedyam - Adai

27th March 2009 - Ugadi
Ugadi is the new year day for Telugus as well as Kannadigas

Recipe: Cucumber Dosa

Dosa is dosai to the Tambrams. Sweet Dosai was an integral part of our Sivarathri festival. As the full fast on Sivarathri day meant abstinence from salt, people ate vella dosai (sweet dosa) and paruppu kanji after offering pooja in the evening to break the fast. The conventional Vella dosas are prepared from wheat flour and jaggery, the recipe for which I shall post later. As my (handsome and charming) son has developed gluten allergy, this Sivarathri I made a gluten free vella dosa.

To all of us who thought cucumbers are only for salads, it would come as a surprise that you can make yummy breakfast spreads also with cucumber. I know many people who cook cucumber into Majjige huli (morekozhambu) and Kootu. It also makes an excellent cooling drink for the summer months.

This vella dosa is made from cool cucumber, rice, coconut and jaggery and is a Mangalorean dish.Most of us have had cucumber only in salads and hence this sure is a different way of having that cool vegetable. I had only heard about them from some of my Mangalore acquaintances and hence the recipe is my own. This recipe will give a nice, soft and yummy vella dosa, though I cannot vouch for the originality of the recipe. Perhaps the original version is different.

Ingredients
Cucumber 1 (medium size) about 250gms.
Rice: 1 cup
Jaggery: 2 tbsp.
Grated coconut: 2 tbsp.
Salt a pinch
Oil to fry the dosa

Method

Wash and soak the rice in just enough water to wet the rice. Wash and grate the cucumber. Mix the grated cucumber with the soaked rice (cucumber juice will ooze out of grated cucumber and soak the rice well) and allow to soak for 3 hours. Grind the soaked rice, grated cucumber and all the other ingredients, except the oil, to a smooth batter.

Make dosas immediately. You need to use very little oil if using a non-stick tava. The vella dosa tastes yummy with a dollop of butter on top.

Njoy!

Sivarathri 2009

One more Sivarathri. Our elders used to say, "After Sivarathri, the winter chill goes away chanting Siva Siva." True to the saying, it suddenly turned quite warm on Sivarathri day. This will now continue until we get our pre-monsoon showers, again at different times in different parts of the country. In Hyderabad, where I am right now, it won't be until June where as in Bangalore, which is my adopted home, we are lucky to have pre-Ugadi showers, one month from today.

Sivarathri has never been as exciting since my Puthucode days, when it was a big day especially because we got permission to observe partial fast, and keep awake the whole night and make merry. The excitement would begin one week in advance and we would plan what to do for the whole night of Sivarathri and whose house would be our headquarters, whom all we would enroll in our group, etc. Requests would come from many for enrollment in specific groups and there would be a lot of canvassing, approvals and disapprovals, and pleadings and condescending. On the big day or to be exact the big night, we all would assemble in the appointed place and start our program. After Puthucode, I have never observed jagaran for Sivarathri. When I look back I cannot believe how we were able to keep awake the whole night and the following day. These days, one late night results in my feeling drained out for the following few days.

Among the various activities on Sivarathri night, I remember the making of Vibhuthi for the whole year as an important ritual. On the days preceding Sivarathri, our maid would make small balls out of cow dung, called muttan, along with the flattened dung cakes to be used as fuel for the stove, and sun dry them. On the evening of Sivarathri, after her bath she would clean a small area and we would make a small kolam there. She would then stack all the dried cow dung balls there and throw on some umi (chaff from paddy). My echiyamma would then light the chaff and the cowdung balls would gradually smoulder and burn out completely over the next couple of days.The beauty of it is that once the fire is burnt out, the balls of dung could be extracted in its original shape, though as balls of ash. This ash was then collected and stored to be used as Vibhuthi for the next year.

Vibhuthi is the sacred ash smeared on the foreheads of Saivites. In those days, everyone smeared it on their foreheads after their bath in the mornings and evenings, before their prayers. Different people applied Vibhuthi in different fashions. Saivites smeared it in three lines (the Vibhuthi was made into a paste adding some water in the left palm, and with the three middle fingers of the right hand dipping into this mixture it was smeared on the forehead, chest, abdomen, forehands and arms) especially for religious occasions like special pujas, vrathas etc. On the regular days though many people just dipped their hands into Vibhuthi and drew one long line or short line across their forehead. Women and girls, just had a small line above their tilak (pottu). Smearing of Vibhuthi reminds us of the all encompassing truth that ash is what remains after everything is burnt away and ash is imperishable. That was the everyday philosophy of bringing every one down to earth in those days. Nobody needed any special spiritual retreats. The whole community was a large spiritual kendra where one learnt the simple truths on one's own or as advised to. Each time Vibhuthi was made the significance was reiterated to the children who would naturally gather around to see the ongoings which meant that the uncertainities of life was instilled in them from childhood. They were stronger and were able to withstand a lot more pains and disappointments that life inflicted on them with a lot more equanimity. What we lack in today's youngsters is just this. They dont get an opportunity to learn the simple truths of life in everyday rituals. The sayings like, "life is like a bubble which can burst anytime," "at the end we are all going to be ashes," do not find a place in every day talk these days, which were common then.

Many medicinal properties were also attributed to Vibhuthi. It absorbs excess moisture from the body and prevents colds and headaches. It was considered a great antihistamine. At the instance of any insect bite or pollen allergy, which were quite common in those days, because of the large open spaces and houses surrounded by all types of vegetation which were homes to varieties of teeming insects, Vibhuthi was rubbed on the body and this would give immediate relief.

While applying the Vibhuthi on the foreheads of little ones a pinch was also given to them to taste. Perhaps the carbon content of the Vibhuthi would act as an antacid.

It was also a big psychological booster to apply sacred Vibhuthi on one's forehead. Whenever a child was unwell the elders used to take a pinch of Vibhuthi, say some prayers and apply the Vibhuthi on the child's forehead. It was also a practice to exorcise any psychological fear by applying Vibhuthi after special prayers by a specialist chanter. Though many people used to laugh at this practice, especially after they went out to the big world, these days similar practices have come to the limelight in the name of pranic healing.

Vibhuthi abhishekam is a very popular pooja in Siva, Ayyappa and Subramania temples. The devotees of Sri Subramania smear the whole body with Vibhuthi while doing Kavadi dance. This also is the antidote for the sore caused by piercing of the lance across their cheeks as a penance by devotees of Sri Subramania. Pazhani Vibhuthi with its sweet fragrance is very famous. Vibhuthi danam is also one of the danams during special vrathas.

Vibhuthi also gives that sparkle to silver articles. We used Vibhuthi to sparkle the glasses of the kerosene lanterns which were common when we were children.

There was always a container made of wood hanging in the central hall or corner of the main veranda of all the houses in which Vibhuthi was kept so that any visitor to the house need not ask where Vibhuthi was. Vibhuthi in those days was such an important part of everyday life.

Thai Poosam; Recipe: Panakam

Hope everyone celebrated Thai Poosam in the traditional manner. Worshipping Lord Muruga is said to be good for the welfare of the children.We celebrated Thai Poosaam by offering Panakam and Sweet Payar to Lord Muruga. (Recipes are sure to follow).

Sometime back I had raised a question about the significance of offering coconut as neyvedyam at the bathing ghat. After musing over it for a long time, I think I have an acceptable answer. It may perhaps be due to the fact that since Lord Muruga or Saravana was born in Saravana Poikai or the Lake of Saravana, people offer neyvedyam at the bathing ghat. And also the practice of carrying the coconut in a uri (uri is a pot hanger in which pots of curds, milk etc. were stored) to the bathing ghat could signify the kavadis that devotees carry on their shoulders to the Muruga temples. Carrying the kavadis to the temples and depositing them there signifies carrying all your burdens and unburdening them at the feet of the Lord.

Essentially, Sweet Payar is a dish prepared during the "cradle ceremony" of a new born baby. That would be the first time that people outside the family circle see the new born baby for the first time. When Karthikeya killed the demon Taraka, He was but a very young boy.

Panakam is a great thirst quencher. Since Thai Poosam falls at the beginning of the summer season, Panakam is the right choice for neyvedyam. During the Vela/Pooram festivals (temple festivals in Kerala), which take place starting from the month of February, there is a custom known as Parayeduppu. People offer grain (usually paddy) in a Para (a measure of roughly 10kg) to the deity who is either taken around the village atop a caparisoned elephant or is represented by a Velichapadu (oracle). There are people who offer panaka para, i.e., a great quantity of panakam is prepared and distributed to all people who come to witness the festival. It is believed that when the thirst of so many people is quenched, they in turn bless the person who offered them the sweet panakam on a hot afternoon.

Panakam has jaggery, which is an instant energy booster, and dry ginger, which will alleviate any gastric problems due to the heat and untimely eating during such festivals.

We will have the recipe for panakam today.

Though in Kerala, panakam had only jaggery, chukku (dry ginger) and cardamom powder, in Karnataka they add some lemon juice also to the panakam, which gives it a special tang.

Ingredients:

Serves 4

Jaggery: 200gms
Dry ginger powder: 2 tsp.
or
Fresh ginger : 2" piece
cardomom powder: ½ tsp.
Juice of 1 lemon.

Method:

Melt the jaggery in ½ cup of water. Strain to remove sand particles. Boil it until the raw smell disappears. Cool. Add 4 cups of water, lemon juice, ginger powder and cardamom powder and mix well. If using fresh ginger, cut the ginger into small pieces and blend it in the blender with little water to extract the juice. Strain and add to the panakam.

Cool and serve.

Lunar Eclipse?

Though the panchangams and temples insisted otherwise, the newspapers and scientists predicted a partial (80%) lunar eclipse today and we sat out to enjoy it. Only it turned out to be a no show!

Recipe: Sugiyan

As I was preparing lunch on Kanu day, my brother came visiting and asked me as usual, "so what is for lunch?" I just pointed to the dishes I had already prepared. I was then frying sugiyans. He asked me, "What is this, bonda?" I said, "no," trying to concentrate on the frying (I was already feeling feverish and just wanted to finish the cooking), "then what is it," he asked. I said, "Sugiyan." "Sugiyan," he was surprised, "why you are making sugiyan on Kanu day," he asked. Well, Sugiyan is not a common sweet prepared on any festival days in Kerala Iyer homes, though I have seen Komala mami (Iyengar) preparing Sugiyan for neyvedyam on Gokulashtami day. The Telugu people also prepare a sweet snack by name Boorlu which could be considered a direct sibling of Sugiyan on important days. In Kerala Iyer homes, this sweet is mostly prepared only on the Shradham days. So I had to explain to him why I was preparing Sugiyan on Kanu day. "Well, it happened like this," I said. "After thatha's (my father-in-law) anniversary, there was too much poornam left over. As I was leaving for Hyderabad the next day, I did not have time to use it all up. I had put the left over poornam in the freezer. I wanted to make poli (obattu) the next time I came to Bangalore and I could not find time. So I am using up the poornam now."

Sugiyan is a fried sweet, like bonda, with a sweet filling coated with a batter made of rice and urad dal.

Now to the recipe.

Ingredients:

for the filling:
green gram dal: ¼ cup
grated coconut: ½ cup
grated jaggery: 3/4 cup
cardamom powder: a pinch (Optional)
for shradham, no cardamom powder is used.

for the coating:
¼ cup rice
¼ cup urad dal
1 tsp. pepper
a pinch of salt

Oil to fry

Method:

Dry roast the green gram dal to a light pink color (until a nice aroma arises). Pressure cook the dal in just enough water. It should not get mashed up and soggy. Drain any excess water. Mash with a spoon and keep aside. Boil the jaggery in ¼ cup of water and strain to remove sand particles. Reheat the jaggery in a wide pan. When the jaggery syrup starts thickening, add the mashed dal and grated coconut. Keep stirring until all the water is evaporated and the mixture leaves the sides of the pan. Remove from stove, add the cardamom powder and allow to cool. Make small balls.

Meanwhile, soak the rice and dal for 1 hour. Grind to a smooth batter, adding just enough water (the batter should grind to dosa consistency). Add salt. Crush the pepper corns and add to the batter.

Heat the oil. When the oil starts smoking, dip the balls (filling) in the prepared batter and fry on medium heat, until the balls turn golden in color. Remove from the oil and serve.

Enjoy!

On Shradham day, the poornam prepared in the above fashion is used in making both poli and sugiyan.

Important festivals in February 2009

Before continuing with my Kanu descriptions, I need to take a time out to list the festivals we observe in the month of February. Well this is half Thai and half Maasi ( the Tamil months) or half Makaram and half Kumbham (Malayalam months). Not many festivals during this period although Kerala comes alive with the temple festivals of Poorams and Velais. The Poorams start after the harvesting seasons, one of the main reasons being that the Ezhunnellippu (procession of caparisoned elephants) is done mostly in the fields after the harvest.

8th February 2009 - Thai Poosam
A festival celebrated in the Muruga temples all over the world. As with other festivals, there are various legends associated with this festival too. According to popular legend, it is the day Lord Muruga destroyed the demon King Tharakasura. We used to observe the festival at home by offering some neyvedyam like Vella payar or Panakam to Lord Muruga. The more important ritual is to take a coconut to the tank or stream where one takes bath and breaking the coconut at the side of the stream after the bath and offering it to Lord Muruga there itself. I am not able to find a convincing reason for this ritual. Usually neyvedyams are offered at the temples or at homes; what is the significance of offering the neyvedyam at the bathing ghat? If any of the readers knows the answer, please enlighten me.

23rd February 2009 - Mahashivarathri
One cannot call Mahashivarathri a festival in the real sense of the word. I would rather call it day of meditation and fasting and getting rejuvenated mentally as well as physically. Most people observe a fast on this day with a jagaran (keeping awake) for 36 hours. That is starting from daybreak on Mahashivarathri day until night falls the next day. Different people observe the fast differently. The full fast is observed by not taking any food till sunset. After offering Pooja and Argya to Lord Shiva after sunset, light saltless refreshments (Vella dosa, Parippukanji, fruits, etc.) are partaken. People who cannot fast the whole day, take some light refreshments once during the day and once in the night.

Recipe: Keera Masiyal

As promised, I am starting my Kanu spread with the recipe for Keerai Masiyal. Sometime back, Jennifer had asked what the difference was between Keerai molakoottal and Keerai Masiyal. Basically, Keerai molakoottal and Keerai Masiyal both are prepared with pureed Spinach or Amaranth. Whereas Keerai molakoottal is a richer curry with dal and coconut in it, Keerai masiyal is just pureed spinach with minimum spices and garnishing. Also Keerai molakoottal is used as a gravy curry to mix with rice with a side dish like Pachadi or thogayal. Keerai Masiyal is used as a side dish for sambar or morukoottan etc.

At home, we are especially partial to greens and would like to have a green in our menu as often as can be managed. The flip side is the time taken to clean and wash the greens. Now that I have a small patch of kitchen garden in Hyderabad, I manage to have greens more often.

Sometime back we had an arrangement with a hawker to supply one type of greens daily at our doorsteps. It so happened that my beloved parents spent couple of weeks with us at that time and my father enjoyed the daily greens. So when he was leaving, he told my husband,"my special thanks for the daily keerai". The next time my parents were expected, my husband said, "so, I will stop the greens from tomorrow". I asked, "but why?". He said, "your father apparently did not like the daily keerai, that's why he made a dig at me jokingly." I blurted out laughing and said, "Actually he loves Keerai and as it is difficult to get keerai everyday at home in Kerala, he really enjoyed the keerai and he was complimenting you!"

Now for the recipe.

I like to use either amaranth or spinach for keerai masiyal. Thandu keerai is for poriyal only. I like to use coconut oil for garnish as it imparts a special flavour.

Ingredients:

Spinach: 1 bunch
turmeric powder: 1 tsp.
Salt to taste.

For garnish

Coconut oil: 2 tsp.
mustard: 1tsp
urad dal: 1 tsp.
Rice: 1 tsp. (uncooked)
Red chillies: 2 nos.
Curry leaves: few

Method:

Clean and wash the spinach to remove all the dirt and soil. Boil in minimum water with salt and turmeric powder for 5-10 mnts. Cool and blend in a blender.

Heat a pan and add the coconut oil. When the oil is hot add, the mustard, urad dal, rice, broken red chillies and curry leaves, in that order. When the urad dal and rice turn pinkish red in color add the blended spinach and saute for 5 mnts. Your tasty keerai masiyal is ready. Quite quick, isn't it?

Kanum Pongal 2009

I was all ready to post my Kanu spread, when I came down with severe bronchitis which had me out of action for a good many days. I had travelled from Hyderabad to Bangalore during Pongal and the change in the weather was perceptible. From a minimum temperature of 20deg. C., I was exposed to a maximum of 20 deg. with the night temperatures dipping to 12 deg. and 14 deg. I have never liked wearing a sweater so I braved it for the first 2 days, and then I had no other go but to wear real thick sweaters as I was shivering with cold. Well the worst is over and I am left with a hoarse throat and a generally rundown feeling. I hope I will be alright in a couple of days, in time to travel to Hyderabad.

This is the Kanu podi I offered for the crows.

The Kakkai Chatham or offering for the crow is done in different styles in different families. We make curds rice the previous evening by mixing the rice offered to Surya Bhagawan in the morning and curds. On Kanu day, we make 9 or 11 small balls of the rice and keep them on a piece of banana leaf and top them with a piece of raw turmeric, jaggery and coconut and offer to the crows with the verses, Kakkai podi vechen. Some people make few balls of curds rice, few balls of the previous day's Sarkkarai pongal and few balls of rice mixed with turmeric powder.

Later for the Lunch, we had Tomato rice, Pineapple rice, Thayir sadam, Thayir Pachadi, Vazhakkai Mezhukkuvaratti, Keerai Masiyal, Ambode, Sugiyan and Vadam and Karuvadam. I don't usually prepare such an elaborate spread.

I usually don't prepare such an elaborate spread. This time around, our handsome and charming son was with us on Kanu day after many many years and was leaving on tour on the very same day so I crowded the plate (leaf) with all the goodies I wanted to prepare during my Bangalore visit.

I did not make the ellupodi, however. I was too exhausted.

I shall post the recipes for all the above in due course.

Thiruvathira 2009

We are already at Pongal, having gone past Thiruvathira in a jiffy. Let me write about Thiruvathira first. For Thiruvathira this year, we had all home grown vegetables, Red pumpkin, Kavathu, Avarakkai and Toovar pods. I had planted a piece of Kavathu left over from last year's Thiruvathira hoping to get a good big Kavathu. It did sprout and the veins spread well, giving me hopes of a good harvest. The day before Thiruvathira, when I dug the earth, all I got were a few beetroot sized Kavathu. Well that would suffice for my requirements, I told myself. So I prepared Thiruvathira Kali and Kari and offered it to Lord Uma Maheshwara.

I have saved few pieces of Kavathu (they are called mooku (nose)in Malayalam to plant in my garden). Let's hope we get a better crop next year.

Between Thiruvathira and Pongal, I travelled to Bangalore. Bangalore is much colder that Hyderabad and on arriving, within a day I managed to get a chest congestion. On Bhogi day, I once again prepared Kali and Kari for my younger handsome and charming son and husband who were in Bangalore during Thiruvathira.

On Pongal day, as usual we had Sarkkarai Pongal and Venpongal, Sambar and Vazhaipoo kari and Vadams.

Wait until Kanu.

Happy Kanu to all.

Unexpected Guests

Over the weekend, as I was reading Unexpected guests? Just chill... in the newspaper, I was reminded of similar situations in which we were put. Since our Iyer meal is different from north Indian meals, having some extra rotis and preparing a quick subzi with potato is never an option. Extending a meal prepared for 2 to 4 is also a difficult proposition. Yet at various times, we have been faced with the difficult task and have managed to end with satisfied guests.

The best lunch we provided at short notice was to my cousin and her family, who had dropped in unannounced (those were the days when we did not have a telephone at home). They were in Bangalore on a holiday and had decided to visit all their relatives at that time. They reached home around 10.30 am and were being entertained by my in-laws. Hubby, the handsome and charming sons and I were at the construction site where we were constructing our dream home. Having left home after preparing lunch we were in no hurry to return until lunch time. So we all trooped in one by one (we all were independently mobile those days). First to reach as always, yours truly (let amma go first and give lunch to thatha and patti and keep everything ready for us, was the motto).

I was greeted with the unexpected, “Hello Akka” from my younger cousin, and I was pleasantly surprised and simultaneously started planning the next steps for giving them a lunch. We grew up in the same house but had not met for a long time. Though her husband and she had a 3 year old son, I had not met them since her wedding and the occasion demanded a special lunch (Virundu). After a few pleasantries with the new cousin-in-law and entrusting the entertaining to hubby dear who had arrived by then, I rushed to the kitchen to see what I could prepare. We did not have a fridge then so it saved me the trouble of searching the fridge for any leftovers.

Presto! within an hour, we had a lunch of Sambar, Muthirapuzhukku (these two were already done for our lunch), kootu, papad and Semiya Payasam.

After lunch, my sons took them to my brother’s house. When I narrated this incident to my sister she was surprised that I could prepare such a lunch at such short notice. But how did you manage the payasam, she asked.

Well, we always stocked a good quantity of milk at home. So it was never a problem to make milk based sweet at short notice.

Then there was another occasion when we were least prepared and hubby’s cousins (three of them) landed precisely at lunch hour, ready to eat anything as they were famished after a weeklong pilgrimage to various places in the south. That was the time when both of us were working full time. As usual I had prepared the lunch and carried my lunch and kept the lunch for hubby and my astute and blessed m-i-l in the hot case. At 1.30pm, hubby calls from his office and asks, “what have youu prepared for lunch?” “Vatta kozhambu and keerai masiyal,” I reply. I cannot but burst out laughing, even today after so many years, when I recall what he said next. “Ennadithu,” he said. (what a stupid thing to do was what he intended). I said, what happened? Why did you not make “keerai molakootal” , he asked? I was puzzled. I asked him what happened. He said my cousins have landed up and we have to cook up a lunch now. I thought there would be keerai molakoottal and I could ask amma to prepare some rice. Now you have gone and prepared keerai masiyal instead, he said. “Can you come home now,” he asked. I said, “relax, I will talk to amma.”

I talked to my m-i-l and told her to prepare some rice. By now, we had a fridge and we always stocked cooked dal and some vegetables for such occasions. She asked her nephews to prepare rice and fry some papads . She made a simple stir fry curry with vegetables and they all had a nice lunch with pickles and dal and vatta kozhambu and keerai masiyal and curds.

After we got the fridge and since I was also working and did not like surprises, we always stocked cooked dal, cooked vegetables, grated coconut, curds and milk for one extra meal. If no guests came, we used them for our next meal.


In these days of easy and fast communication, it is unpardonable for anyone to drop in at lunch hour unannounced. I always make it a point not to drop in unannounced at mealtime at any place. When people tell me their plan of visiting us around lunch time, I on my own tell them in advance to please have lunch/dinner/breakfast with us, thus preempting my dilemma of whether to cook for the guests or not. If they are staying back, they would say “yes” or they have to tell me in advance they have other plans. Have I not got into problems even after this? Yes, especially with my friend, Sunitha. She called me one evening around 8.30pm and said, “We are planning to visit you tomorrow.” The now wiser me asked immediately, “who are all coming and when.” “Only my father and I. We will reach around 11 am,” she said. “Stay back for lunch,” I said. “With pleasure,” she said. It was Onam season, and I had a good stock of vegetables and I had already made pulinji. I decided to have our usual menu plus a Puliyodarai. So by 10.30 am I finished my cooking and was ready to spend some quality time with Sunitha and her father, whose company I enjoy. On the dot, came my friend, accompanied by her father, mother, sister, daughter and nephew. I had to rush to the kitchen to extend the meal for 4 more people. “Don’t worry, we will manage with what you have cooked,” said Sunitha’s mother. I spent all my time until lunch in the kitchen. Ofcourse, Sunitha helped me in preparing those extra dishes.

All said and done, it would be nice to inform our hosts in advance if we intend to stay back for lunch or dinner, so that the hosts need not spend all the time in the kitchen during our visit and a nice time can be had by all.

Important festivals in January 2009

Readers of my blog have been asking me to post about the important events in advance so that they can observe the festivals according to our tradition. I have wanted to do it for a long time but every time I missed it. I am making an effort to post the important events of the current month starting January, 2009. Please wish me success.

Here are the important festivals for January which we are celebrating. Customs and traditions and rituals differ from household to household and hence this by no means is a guide to observe the festival. I am posting what we have been observing in our family for generations. I believe the spirit of festival is in remembering and enjoying it with family and friends in whatever manner and not in sticking to rule books.

10th January 2009 – Thiruvathira (2006 Thiruvathira post, all Thiruvathira related posts)
The important rituals for Thiruvathira are an early morning oil bath followed by a visit to Shiva temple. Preparing Kali and Kari and offering to Lord Shiva. Visiting elders of the family and taking blessings from them. Also take along the Kali and Kari you prepared for their reviews. Have a nice Thiruvathira.

13th January 2009 – Bhogi
We don’t observe any special rituals on Bhogi day. In the evening, the house is cleaned and Rangolis made in front of the house for next days Pongal festival.

14th January 2009 – Pongal (all my pongal related posts)
The important ritual observed on Pongal day is preparing Pongal and offering to Lord Suryanarayana.

Actually at home, the practice was to prepare Pongal with just milk and no sugar or jaggery. Our echiyamma would put one jaggery piece on top of the unsweetened Pongal and offer it to Lord Suryanarayana and we all would fight for that piece of jaggery. A portion of this neyvedyam is kept aside for the next day’s offering to crows.

These days, we prepare Sarkkarai Pongal and offer as neyvedyam.


15th January 2009 – Kanu / Mattupongal
The important rituals on Kanu day are taking blessings from the elders, (The elders in the family used to apply turmeric on the foreheads of younger girls and bless them), offering curd rice topped with coconut pieces and turmeric pieces and jaggery pieces to crows and taking oil bath.

Of course, the most important ritual of Kanu is the variety spread for lunch which includes various types of mixed rice and Keerai masiyal and vadams and karuvadams.

Wishing Happy Thiruvathira and Pongal to all!

Recipe: Beetroot Carrot Halwa

Let us start the New Year with a sweet dish. Carrot and Beetroot Halwa is a colorful and highly nutritious sweet with all the goodness of the vegetables. What’s more, it is so easy and simple to make. You can make the halwa in a jiffy.
Carrots are rich in beta carotenes and Vitamin A, other vitamins and minerals and are a low calorie vegetable. They are good for the eyes and skin and great in improving your immunity. Beetroots are rich in Iron and vitamins B2 and C and Calcium. Beetroot also aids in digestion and in lowering hypertension. Both carrot and beet root contain anti carcinogens which help fight against cancer. Both are also rich in fibers and make for low calorie bulk food.
On to the making of the yummy carrots and beetroot halwa.

Ingredients:

Grated Carrots: 1 cup
Grated Beetroot: 1 cup
Milk : 2 cups
Sugar: 1cup
Ghee: 2 tbsp.
Cardamom Powder: 1 tsp.
Blanched and slivered almonds: 1 tbsp.
Broken cashew nuts: 1 tsp.
Raisins: 1 tbsp.

Method:

Pressure cook the grated carrots and beetroot in 2 cups of milk. Transfer the cooked carrot and beetroot in to a heavy bottomed wide pan. Add the sugar and boil the mixture until all the moisture evaporates. Add 1 tbsp. of ghee and keep mixing until the mixture leaves the sides of the pan. Remove from stove. Add cardamom powder and the almonds. Heat the remaining ghee in a small pan and fry the cashew nuts and raisins until they turn a golden color. Decorate the halwa with fried nuts and raisins. Sooo simple isn’t it?

Enjoy!