A majority of my ancestors were farmers, they mostly grew rice & lentil crops in their farmland. Unfortunately, my maternal grandfather became the last agriculturist of our family due to several reasons such as scarcity of water, lack of manpower, declined profitability, etc. Earlier there were large amounts of nutrient-rich broken rice and broken lentils kept inside kudhil (a gigantic earthenware used to store foodgrains) in my grandfather’s house. Since those small uneven particles of rice & lentil (kurunai) could not be sold in the market, they were used by our grandmother for making upma, payasam, kanji, dosa, etc. She used to make kurunai dosai often as she found it as one of the fastest ways to use up those leftover kurunai.
Oil bath, almost a forgotten weekly routine followed by every South Indian family until 3 or 4 decades ago, offers pretty much the same benefits of Ayurvedic massage. Nowadays people prefer to visit Ayurvedic clinic for massaging therapy, and spend a few hours & a few bucks there, but they take oil bath at home only on the day of Deepavali festival every year as a religious ritual.
It is really challenging to prepare piquant poriyal using mildly-sweet earthy-flavored beetroots. I tried various preparations with different ingredients to make beetroot poriyal more palatable, eventually I found that sauteing beet root along with garlic in coconut oil adds a burst of flavor and also adding pepper & coconut aids to spice up the sweet beetroots. I have also added nicely fluffed up yellow lentils along with deep red beetroot chunks for adding beautiful color and delicious texture.
Aloo paratha, an Indian bread stuffed with spicy potato, is a hearty meal that can be packed for children’s lunch box. We can serve hot aloo paratha for breakfast or dinner along with pungent garlic-tomato dip (instead of pickle) & refreshing onion raita.
Idli milagai podi is an indispensable condiment in every south Indian’s pantry. I find idli podi satisfying only when I feel the coarse grits inside my mouth, and hence I do not like to use the finely powdered store-bought idli podi. We use roasted rice for its sandy texture, roasted asafoetida & raw garlic for the wonderful aroma that brings everyone to the kitchen while grinding idli podi.
Puli Kuzhambu or Tamarind Curry is a traditional south Indian curry prepared using garlic & shallots. We can enjoy its taste to the fullest only when the flavors of all the spices are completely infused into the curry. So this curry can be used for 2 or 3 days without being refrigerated (used for 15 days when refrigerated). Puli kulambu tastes divine when served with soft idli or spongy dosa/ uthappam/ appam the next day.