Skip to main content

Day 5 - Half way through with an iconic beach snack!




Its already half way though the festival season and I see plenty of posts on Facebook about how sacrilegious it is that people still cannot give up their craving for meat during these holy days. A couple of years ago, I would have been tempted to agree although I would never openly say so. Turns out that the scriptures spell out something quite different.
The Mother Goddess  is a manifestation of nature which changes with the seasons. In Spring, she is Gauri, the gentle maternal figure who nourishes and coaxes life to bloom. In autumn, once the sun begins its journey south, the harvest and consequent destruction of the crops begin in order to hoard and save grains for the cold months of winter ahead. In order to successfully prepare for the monts of possible hardship, it was crucial for early man to fortify himself with energy giving proteins in the form of meat. And that was the bounty that  was provided for him and hence offered to the Almighty as a thanksgiving.
 With the advance of Buddhism, the gradual preference for vegetarian fare also resulted in spiritual offerings becoming meatless. And, as with many other things, the shift in dietary preference becomes an occasional point of contention.

Today's offering is an iconic beach snack, and is sold by vendors from the backs of their bicycles and two wheelers. The peas, seasoned with coconut and curry leaves is served in a paper cone garnished with thin slivers of green raw mango.

Green Pea sundal with coconut and raw mango:



You need:
1 cup dried green peas, soaked in water for about 3-4 hours
2 tablespoons sesame oil
1 teaspoon mustard
1 sprig curry leaves torn
1-2 serrano chiles cut into big pieces
1 pinch asafetida
1/2 teaspoon turmeric
2 tablespoons shredded coconut
2-3 tablespoons green mango, finely diced or shredded
Salt to taste.


Boil the peas in adequate water until the peas are soft and yield when pressed between the thumb and finger.
Heat oil in a skillet and add the mustard when the oil heats up. Once the mustard seeds pop, stir in the curry leaves, asafetida and serrano chiles and then proceed to add the cooked peas along with the turmeric and salt. Cover , lower heat and allow the flavors to blend together. once the moisture has evaporated, add the coconut and raw green mango. Serve warm with a hot cup of tea or coffee.



Coming up for tomorrow's offering..I warned you earlier, I was going to try to make a sweet version with lentils..well, I just carried out my threat!





Comments

  1. how much is that measure? Aazhaakku - 250 ml? and I see there are initials on that :) I am dreaming of marina, breeze, maanga and the sundal.

    ReplyDelete
    Replies
    1. Dream away Lata! those are wonderful memories indeed, of Marina!
      Its my Grandmother's aazhakku, I helped myself to it when I went to show the kids her home in Kalakkad. This and her 'appalam kozhavi' are my lucky charms that I use all the time.

      Delete

Post a Comment

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

Popular posts from this blog

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…

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly  because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding  down your throat, making way for... the next little morsel!


Unusual Ingredients - Unripe Blueberry Achar

T'was just another Summer afternoon, The kids were home for the summer holidays, getting bored, there's only so much summer reading you can force them to do, and the Indian mommy in me could no longer caution them against going out in the afternoon  (I've solemnly refused to use that horrid excuse of 'You'll get a dark tan if you stay out in the mid day sun'), and so we decided to head out to Terhune orchards for the blueberry picking. The kids never say no to outings to the orchard, they LOVE the trip there, the cute yellow dogs and the cats,  the chocolate crinkle and Snickerdoodle cookies, and they positively trip over grabbing buckets and heading joyfully towards the berry bushes...



... And there it ends, the younger one loses herself in her delightful imaginary worlds where she probably thinks she's hacking her way through virgin Amazon jungle, sighing at every branch that brushes against her legs, picks 2 or 3 berries as if they were a new as yet und…