This is the best time to write about this topic - the peak of summer and vacation time for children in India.
Well, a South Indian specialty; not available elsewhere. Rather, its value known and appreciated only in South India. The author is not being partisan out here; nor does he want to show his preference for a particular type of cuisine;nor is he is a regionalist. It is a point of amusement when the South Indians profess their love for this specialty,at times, beyond limits acceptable by others. Well, I love this simple, easy to make, specialty of South India - that is one of the most essential must-haves during the hot South Indian summer. People ignorant of this deadly combo are welcome to try it out. And people who are so much in love with this same combo - do take note of the fact that we are all united in our love for the same.
What makes it special? Curd rice is of great medicinal importance and having it as the last course of a meal is healthy. Some people claim that it is a great soporific, which might be true. I am not writing this article to discuss the medicinal properties of Curd/Lactose/whatever. How is it meant to be had? For this, I have an answer. The days of hot summer afternoons. The time of vacations. The home alive with the innocent laughter and pranks of children - friends, cousins, cousin's friends, etc. Elders advising or rather strongly recommending the kids to have curd rice/dahin bath/thayir saadam/mosaru anna and a glass of buttermilk/taak/mor/majjigai so as to prevent dehydration. The item by itself is of not great culinary taste. What makes it special is its side-dish: the pickle/lonchey/uruga/uppinkai. The pickle by itself is very spicy and not advisable for excessive consumption. However, the elders are always lenient when it comes to the combo. They rightly feel that the spiciness of the pickle is compensated by the curd rice.
So what kind of pickles exist to make this combo so deadly? Well, here is where I am grateful to my ancestors. A mind-boggling variety of pickles exist. Nellikai/Amla, Nimboo(Lime), Vadu Maanga(Tender Mango), Avakkai (cut mango), Thokku (grated mango), Tomato, Mixed Veg, Onion, Ginger, Gongura, etc.. The women are experts in pickle making and make preparations in advance keeping the importance of the pickle during the summer season in mind. My mouth waters whenever I think of having curd rice with vadu maanga and its spicy brine solution under the shade of a mango tree with friends.
Well, with the advent of rapid modernization, would such frequent regular happenings of the past become a sad case of virtuality for the future generations to come?
Well, a South Indian specialty; not available elsewhere. Rather, its value known and appreciated only in South India. The author is not being partisan out here; nor does he want to show his preference for a particular type of cuisine;nor is he is a regionalist. It is a point of amusement when the South Indians profess their love for this specialty,at times, beyond limits acceptable by others. Well, I love this simple, easy to make, specialty of South India - that is one of the most essential must-haves during the hot South Indian summer. People ignorant of this deadly combo are welcome to try it out. And people who are so much in love with this same combo - do take note of the fact that we are all united in our love for the same.
What makes it special? Curd rice is of great medicinal importance and having it as the last course of a meal is healthy. Some people claim that it is a great soporific, which might be true. I am not writing this article to discuss the medicinal properties of Curd/Lactose/whatever. How is it meant to be had? For this, I have an answer. The days of hot summer afternoons. The time of vacations. The home alive with the innocent laughter and pranks of children - friends, cousins, cousin's friends, etc. Elders advising or rather strongly recommending the kids to have curd rice/dahin bath/thayir saadam/mosaru anna and a glass of buttermilk/taak/mor/majjigai so as to prevent dehydration. The item by itself is of not great culinary taste. What makes it special is its side-dish: the pickle/lonchey/uruga/uppinkai. The pickle by itself is very spicy and not advisable for excessive consumption. However, the elders are always lenient when it comes to the combo. They rightly feel that the spiciness of the pickle is compensated by the curd rice.
So what kind of pickles exist to make this combo so deadly? Well, here is where I am grateful to my ancestors. A mind-boggling variety of pickles exist. Nellikai/Amla, Nimboo(Lime), Vadu Maanga(Tender Mango), Avakkai (cut mango), Thokku (grated mango), Tomato, Mixed Veg, Onion, Ginger, Gongura, etc.. The women are experts in pickle making and make preparations in advance keeping the importance of the pickle during the summer season in mind. My mouth waters whenever I think of having curd rice with vadu maanga and its spicy brine solution under the shade of a mango tree with friends.
Well, with the advent of rapid modernization, would such frequent regular happenings of the past become a sad case of virtuality for the future generations to come?
3 comments:
Definitely, these happenings would not become virtuality if you are planning to re-establish the indian culture in the US...Im sure there are quite a number of Indian (maamis to be more precise) and celebrating the "Curd rice and Pickles" would in no time become cosmopolitan...!!!
cheers,
Have a super good day
anusha
There are very few dishes that can beat a curd rice for desert. If only I can lay my hands on it now......
@nu$h@: Well, I am more worried about these happenings becoming a virtuality in India. Does anyone seem to have any time, whatsoever, for enjoying the simple things in life, nowadays? Thanks, for your comments, though.
Baejaar: Thanks for ur comments. I guess we can create an army of people crazy of this simple dish. :)
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