Skip to main content

Slipping through my fingers all the time...Traditions & nostalgic recipes.



 Slipping through my fingers all the time...

Hearing this Classic ballad from ABBA never fails to put me into a wistful mood, get transported to happier  carefree times. As I watch my son getting ready to shed his first tooth and getting excited about a visit from the  tooth fairy, a part of me realizes how I have to helplessly watch time race on and think back to a generation ago about my own experience of that evening when I first discovered that I was about to lose my first tooth. Amma consoling me about how this was a part of growing up and me, with a gargantuan lump in my throat, trying hard not to cry. It wasn't all about that loose tooth. Even at that age, it was a feeling of loss of that cocooned part of life, of an innocent childhood, slipping away to be replaced by life's ever increasing burden of heartaches & stress, with patches of thankless existence, endured solely for the sake of your own  children, who also provide you with some of the best moments of life as well.




For almost all children from my generation with  South Indian roots, a precious tradition that is recalled with fondness is the tradition of 'Kayille kayille' (translated as 'in the palm'). This was a food session that required a quorum of at least 4 kids and one adult who doled out the food. It worked best with an assorted bunch of cousins gathered together for the summer holidays at the 'native place' as grandparents homes were referred to. Winding down at the end of the day, often in an open verandah to beat the summer heat (or the inevitable 'power cut') with unimaginable quantities of chilled yogurt rice.

Yes, the quintessential 'thayir saadam' was the star of this show along with the priceless stories & folktales from grandma that made the food magically disappear. The menu never varied. A HUGE pot of rice mixed to an almost porridge consistency with yogurt or buttermilk and seasoned simply with sea salt. The supporting role was played by a spinach and tamarind gravy recreated from left over sambhar & mashed spinach. These two dishes, served separately at lunchtime would invariably be mixed together and slow cooked down to a thick paste in a soapstone dish, the 'kalchatti'. The older kids however, were lucky enough to be allowed to pair the rice with the spicy sauce from pickled baby mangoes, the vadu mangai 'sauce'.

All the kids would be seated in a semi circle with 'Paati' (grandma) seated in the center with the food. With the backdrop of classic folktales & stories, cool dollops of rice would be dropped into the cupped palm of the right hand. As the outstretched hands got filled from one end to the other, We'd make a 'well in the center of the rice using our right thumbs. As soon as the line up had received the rice, the sauce would be carefully dropped into the wells and the whole morsel would be scarfed up. A tiny plate or scrap of plantain leaf would collect the 'drippings, which would in due course, be eaten up in regular intervals. The astonishing part of this tradition is the volume of food that would be consumed. You realized how much you'd eaten only while trying to get up and felt like a lethargic python that had just gobbled up an antelope!

To me, pickled baby mangoes represent my culinary 'Rosebud' (with due apologies to Orson Welles' 'Citizen Kane'), the single work of edible art that instantly transports me to a happy childhood, free from life's maddening strife. The process of making this delectable pickle is a labor of love, but well worth the effort, for all the happy memories it rakes up.

Vadu Mangai  - Pickled baby mangoes in a mustard & chili pepper sauce.

(Recipe adapted from Grains, Greens & Grated coconuts, by Ammini Ramachandran)

You need:
~100  baby mangoes
1 cup  Kosher salt
2 cups arbol chiles, toasted & powdered
1 cup black mustard seeds crushed
1/4 cup + 2 tablespoon sesame oil
1 teaspoon Turmeric powder



 Wash & dry the baby mangoes. A sure fire way to ensure that the fruits do not get moldy is to wash them thoroughly in hot water mixed with 1/2 a cup of vinegar which kills off any spores.   I've since updated the process from the photographs down below. Instead of a corning ware dish, I use a sterilized Weck jar with an air tight seal that helps to shake the fruit daily to ensure even distribution of the brine and salt.

Drizzle with 2 tablespoons of oil & shake well so that the oil coats the mangoes. Add the salt and turmeric powder & shake so that the salt sticks to the oiled skin) Cover tightly. Shake the container a couple of time each day for about a week.The baby mangoes release their moisture and this combines with the salt to create its own flavored brine

One week later







At the end of about 2 weeks, there will be sufficient brine to incorporate into a spicy sauce that the mango will be preserved in.


Drain off the brine into a blender jar. Combine the toasted arbol chile powder and the mustard powders  and blend into an emulsion.


 Pour this sauce back onto the mangoes, taking care to coat the semi pickled mangoes entirely.



 
Transfer the mangoes and the sauce into a dry sterilized glass jar. Pour the sesame oil to form a layer over the surface. Seal, and try to forget about it for about 3 months, so that the mangoes can complete the pickling process in peace.


For the Yogurt rice:

2 cups well cooked & cooled Jasmine rice
cold yogurt or buttermilk as needed
a Sprinkle of kosher salt

Mix the ingredients in a large mixing bowl using your hands. Mash it to a consistency that kind of resembles cooked oatmeal. Serve in a bowl  drizzled with  the mustard chile sauce from the pickled mangoes.



 Bon appetit!






Comments

  1. Isn't it amazing how every childhood and all the food and stories surrounding it sound so similar no matter what part of the country or for that matter which ever part of the globe you hail from? I have very similar stories of my visits to our "native place" and those long stories that grandma would tell us while carefully sneaking those little "nivale" of her ever so delicious food.

    My badi amma would make very similar mango pickle with just salt, turmeric a couple more spices (which I am so unfortunate not to know) and water. Yup, water in a pickle without any oil and that would last for years! That was a culinary wonder in itself :-)

    ReplyDelete
  2. Those Culinary memories are so priceless. aren't they Prerna?, a treasure worth preserving for our daughters!

    ReplyDelete
  3. Lovely write-up and amazing looking vadu manga!

    ReplyDelete
  4. I recall all those summer holidays when as many cousins would sit in a circle and keep the palms stretched out even before the one round is complete.....vadu maanga, thenga posdi or molaga gojju....with anything kaiyilae kaiyilae thayir saadham beats everything hands down.
    Lovely one Niv.

    ReplyDelete
    Replies
    1. Lata .. Tell me about it.. Priceless experience!

      Delete
  5. Good one... http://www.gujaratonnet.com

    ReplyDelete
  6. Niv,we too had the nightly kayille Thayir Sadham routine quite often,with Patti in the centre and all of us kids around her.We used our thumbs to create a small depression in the centre of the thayir sadham in our palms,and a spoonful of sambhar would be poured into it.Vadu mangai was more a lunchtime treat for us.Your blog made me sooo nostalgic.

    ReplyDelete
  7. that post made my mouth water instantly, brilliant and brings back memories for me too!

    ReplyDelete
  8. My paternal patti's vattha kozhambu was unparalleled - savoury amrutham... and that with thayir sadham (and her stories from the Ramayana, Mahabharata, etc) fed to me and my cousins ... oh man, those were the days!

    ReplyDelete

Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

Resolutions, part deux.

Some of us get to make resolutions not once, but twice every year. The first of course, on January 1st along with the rest of the world and the second time around, the last day of  the Indian festival of Navaratri, The 10th day that marks the end of the festival is known as Vijaya Dashami - the day when scores of kids , willing or not,  are marched off to commence music, dance classes or start learning to play an instrument.

Navratri, once you strip it of its patriarchal trappings, is an empowering festival celebrating the Mother Goddess. Each day, her various attributes (a daughter, a mother, a wife, a warrior, an intellectual,  as an unfettered free spirit etc.) are explored and worshiped. and thefood offering invariably is a protein rich Sundal made with various lentils - a meat substitute, a nod to a pre-Buddhist era when meat was an accepted part of Hinduism.



Back to the resolutions.. you'd have to have been living in a cave this past year not to have been made aware of how …

Aug 9 - Cauliflower Kolhapuri

I have a dear friend from school who lives in the City of Kolhapur in Maharashtra. When I visited her  at the gorgeous heritage resort she owns there en route to a holiday in Goa, she gifted me with a spice blend that I treasured to the last speck. It sat  at the bottom of my freezer and was doled out for special dishes just like Saffron is rationed out in many Indian homes. Its a lip smacking flaming  hot blend of onions, garlic and the famed Kolhapuri Mirch (red chili).

I marinaded cauliflower florets in a paste of this spice blend , salt and oil, and roasted it in a 450 F oven. Finished with a handful of green coriander berries, this was a fabulous treat paired with roomali roti.

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…