Channa kulambu prepared using small black chickpeas was one of the few curries I liked to relish during my childhood days. In those days large white chickpeas were sparingly used for the reasons still unconvincing to me. Eventually I switch to large white chickpeas for their soft, melt-in-mouth texture and prepare even more delicious channa kulambu. Nowadays I like to prepare chettinad style aromatic channa kulambu using white chickpeas, drumstick pods & eggplants (brinjal) to savour the beautiful aroma of drumsticks & delicious flavor of channa.
Despite the facts that moringa trees are known to attract pests and they are so fragile that they can not withstand strong winds, they are grown in almost every house to enjoy the benefits of nutritious leaves, flowers & pods. Normally we don’t allow children to go near this tree as woolly caterpillars found on it may cause skin hives when contact with their strands. It is a common phenomenon that branches of drumstick trees break apart and fall down during windy or rainy season.
Nowadays drumstick (moringa) pods are grown abundantly in my mother’s garden, and she used to keep sending me a batch of these pods every now & then. But it has been boring to see these drumsticks (murungakkai) in our sambar, kuzhambu, kootu & poriyal on our plates every day. Nevertheless I don’t have the heart to waste these amazing fruits of a “miracle” tree considering their nutritive values and health benefits.
Sodhi is an exotic Sri Lankan curry prepared with lentils and vegetables stewed in coconut milk. Although sodhi is not a spicy curry, it has grown popular among the people living in & around Tirunelveli who usually enjoy spicy curries. Meals with sodhi served at the wedding feasts in our family is a lavish spread of creamy sodhi, pungent ginger chutney, spicy potato fries, crunchy appalam, scrumptious coconut milk dessert (payasam), sweet boondhi and fresh curd as below. Wedding in our family is usually hosted by bride’s family. However bride’s family is treated with a sumptuous meal (maruveetu sappadu) with sodhi the day after marriage, and it is a unique custom prevalent here to signify the confluence of both the families.
Generally I prepare omam kuzhambu when we return home from a vacation, or after attending a wedding ceremony for few days, as omam is beneficial to treat indigestion or flatulence. I also make omam kuzhambu and serve with hot steaming rice & roasted papad (sutta appalam), when we crave for a home-cooked food that soothes our stomach.
Chitrannam is a platter of different rice varieties usually prepared on the day of Aadi perukku ie. 18th day of Aadi month in Tamil calendar. It is believed that whatever we do on that day would grow manifold, so farmers used to sow their seeds expecting a good yield, businessmen venture into new business, and people in every walk of life eager to start something new.