The recipe for heavenly food seems to be including the leftovers of Dussehra festivities. The grated coconut kernels, lentils from the daily offerings to the Goddess and soaked tamarind evolve into coconut curry to be eaten with pacchi pulusu and sour curd from the Aavada (Dahi vada) as side dishes. As the dry curry moistened by the tangy liquid touches the palate to be finally soothed by curd, it feels to be the moment when you have discovered the optimal solution to reach the zenith.
This classical combo is the family favourite and handed over through generations by my maternal grandparents. Feeding these today to my children, and narrating them all the related stories brought back the memories of my childhood when my grandmother and uncles used to cherish these dishes!! The way my ammamma used to sit on a really tiny wooden stool to enjoy these during her lunch on the day after Vijayadasami is still fresh in my mind!!
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