Banana Blossom Palya & Nostalgia...

Banana Blossom Palya

Wearing a long silk skirt with matching blouse, little Gowri was playing with her friends. Trying to push back the curls escaped from her thick, long braid and lifting her skirt little high to tie it tight on her narrow waist, this 8 year old was busy concentrating on catching a butterfly fluttering around. Little did she know that it would be her last day where she was allowed to play on street with her friends!!!

Just when she was about to catch that colourful butterfly, she saw her mother rushing towards her. To her annoyance her mother had come to take her back home. “Come with me little darling. You are getting married next month. You can’t play on streets anymore”, said her Amma. And to top it her friends started clapping their hands and chanting “Gowri is getting married. Gowri is getting married”. Large pearls of tears threatened to appear on her large beautiful black eyes which she tried hard to hide from her mocking friends. “I don’t want to get married Amma. I want to play”, she shouted and ran to her house.

Mother tried to console her daughter with a promise of getting her new set of gold jewellery and new Kanchipuram silk saris of her favourite colours for her wedding. With in few weeks her wedding took place with 14 year old boy whom she had never seen or met before. Sitting on a wooden plank next to her soon to be husband in brightly decorated Mandap, little Gowri was more interested at looking colourful flower decorations around her. With never ending marriage ceremony with hundreds of Sanskrit sholaks and chanting, she started to doze off in between her wedding ceremony. She didn’t realise when she was lifted from wooden plank and placed on her father’s lap and she was hardly awake when her husband tied sacred yellow thread around her neck. She was not a girl anymore but a married woman and became Gowramma from Gowri.

That’s the story of my Mudi Ajji (translates old grandma:) or great grandmother which took place in late 19th century. It was a time when child marriage was accepted norm in Indian society and children were married before they reached puberty. My great grandmother was one of those child brides and before she reached mid-twenties she was widowed with a small daughter on her lap. Still she managed her home and property with little help from her only brother. She was indeed one remarkable lady whom my mother and her siblings shared a very strong bond while growing up.

All I remember of her is a small woman with heavily wrinkled hands and face and moving slowly around big house with bended back. Little did I know about her strong determination, integrity and courage to survive in all men’s world!!! I do remember those shining, twinkling eyes which would compete with small diamond earrings she wore and toothless grin which would brighten the room. And I still remember her love and passion for cooking and you could taste her love in every mouthful.

One of her favourite recipe to cook was Banana Blossom Palya which is nothing but a simple stir fry served along steamed rice, simple Rasam and big dollop of her love in a form of Thuppa/Ghee. With many banana trees in a backyard Banana Blossom would make regular appearance through out the year. Mudi Ajji would sit on a wooden plank containing razor sharp crescent shaped blade and chop this creamy banana hearts into very small pieces. “Shruck, shruk, shruk….” the rhythmic sound coming from chopping the vegetables on that blade was fascinating to me. With in few minutes she would have finished chopping dozens of Banana Blossoms and take it to dark, steamy kitchen where magic was created every time she cooked. And within few minutes, heady aroma of spices from the curries would waft from big copper Kadais/woks placed on a wood burner stove. This Banana Blossom Palya mixed with perfectly cooked, steaming rosematta rice in its stock called as Ganji/Congee with big dollop of Ghee melting on top and big tender mango pickle in the side was one delicious memory which I relish even today. Crunchy onions and banana blossom taste are heightened with spicy chilli, tangy tamarind and crisp, aromatic tadka. Memories, sweet memories… make me nostalgic whenever I think of her…

Banana Blossom

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Banana Blossom Palya (Banana Blossom Stir Fry)

Prep Time: 15 mins
Cooking Time: 15 mins
Serves: 3-4
Recipe Source: Great Grandmother

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Ingredients:
1 Banana Blossom
1 small Onion, finely chopped
½ tsp Turmeric Powder
1-2 cups Sour Buttermilk or ¾ cup sour Yogurt mixed in a cup of cold water
2-3 Green Chillies, slit (Adjust acc to taste)
1 tsp Tamarind Paste
1 tsp Jaggery/Brown Sugar
¼ cup grated Coconut, fresh/frozen
Salt to taste

For Tadka/Tempering:
1 tbsp Oil, preferably Coconut Oil
1 tsp Mustard Seeds
1 tbsp Chana Dal/Split Bengal Gram
½ tbsp Urad Dal/Split Black lentils
1-2 Dry Red Chilli, halved
A Pinch of Hing/Asafoetida
Few Curry Leaves

Banana Blossom Palya

Method:

Apply a tbsp of coconut oil to your palm and rub well. Applying oil to your palms help in preventing the sticky sap oozing from banana blossom sticking to your hand which leaves nasty black colour for few days. Remove the outer tougher covering and discard, till you see the creamy part which is called as Banana Blossom Heart. Don’t discard the florets. The mature florets will have black stigma and transparent covering which needs to be taken out before chopping. No need to remove the stigma and transparent covering on the tender ones. Now chop this banana heart and florets into very fine pieces. Place these chopped pieces in a bowl containing sour buttermilk till required. This helps in preventing discolouration.
Heat oil in a pan/wok and add mustard seeds to it. When mustard starts to pop and splutter, add channa dal, urad dal and halved red chillies. Sauté till dals turn golden brown. Now add hing and curry leaves and mix well.
Mix in finely chopped onion and sauté on a medium flame till they turn light golden brown, about 2 mins. Add slit green chillies and turmeric and mix well.
Drain butter milk completely and add these chopped banana blossom to the pan. Add tamarind paste and jaggery and mix well. Stir fry continuously for another 7-10 minutes at medium flame till banana blossom is cooked well.
Mix in salt to taste and grated coconut and cook for another 3-5 mins. Serve this delightful stir fry hot with rosematta rice, rasam and ghee and enjoy.

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Ayurveda in Cooking: Kokum Tambli

Kokum Tambli

Today I was composing an official mail to my colleague and pressed spell check just before hitting the send button. Horrors of horror the whole mail had red highlights which surely had given heart attack to my English teacher. No, I am not talking about spelling mistakes but more serious matter than that. Without realising I have been using too many internet slang/lingo in my day to day life. LHM (Lord Help Me). I didn’t realise how bad it was till the day I had to attend one important call in between our team meeting. I left the meeting room saying BRB (Be Right Back). It took me quite sometime to reassure some of my colleagues that it wasn’t some code they had to encrypt but just e-slang. If you are nodding your head in understanding then you can skip the next few paragraphs (If you are still reading) and go to the recipe part straight away. If you are someone who is still wondering what’s this all about then let me have the pleasure of giving you crash course on so called “Wassup” generation.

My first encounter with internet slang or e-slang was when I was in my early teens. It all started when I was introduced to the most happening ‘in-thingy’ internet chatting. Remember good old AOL, MSN, MIRC chat rooms? I am sure most of you know what I am talking about. When you finally managed to get crash course on how it worked and you hopped your excited ass right into internet cafes, you were faced with new challenge. As soon as you signed into chat rooms you are bombarded with same question, A/S/L? No, I have not misspelled AOL here. They are asking your Age/Sex/Location. Slowly I realised it was common to shorten the words, then sentences as I became more accustomed to e-slang. LOL, GR8, IC, CU, ROFL, BRB, KIT, FYI, H&K, OMG, GMBO, IMO, SETE, SYS, TTFN, TTTL are just few examples from vast collection of e-slang. Well, if you are still wondering what they mean, fret not. There is wide collection of e-slang dictionaries available online. And to some extent even mobile SMS are also reason for ever increasing slang as not many people want to spend time typing long sentences. One way I am thankful to them as I am sure they will keep Alzheimer's at bay as you need every brain cells to decipher what they mean.

If you think e-slang is difficult to understand then wait until you hear today’s teenagers talking. It’s very common feeling that talking to teens today is like learning a new language. My current project had given me a chance to work with teenagers who are major part of the focus group. During these sessions, I must have encountered more unfamiliar slang than if you to drop me in Greek/Latin/Chinese language classes. Dude, Bro (more often pronounced as ‘Brah’), Ay Baybay (nope, it’s not some sleazy pick-up line), Yo Dog (it’s not their pet dog they are greeting. It’s their way to greet their best friends) Wassup are the common way to greet each other. Don’t offer chocolates when they say Sweet. It’s not something they want to eat, Sweet means Cool and something they like it a lot. Other day one of the girls from group really liked the Bling (means expensive jewellery) I was wearing. I make it a point to write down few words or sentences I don’t understand along with other notes so that I can research and expand my slang dictionary. Sometime it’s fun to hear then chatting and other time you are left behind looking like a complete idiot. Well, I must say it is not simple task to understand everything they speak as everyday they seem to have few more words added to their dictionary.

With all these daily humdrums, it really feels good when you come back home and cook something which was passed down from generations. Recipes like Tambli/Tambuli/Tamboli give me reassurance that there are few things in life which will retain its authenticity in this ever changing world. Tambli, yogurt based curries from Mangalore are a must during the sizzling hot summers. This cooling dish not only good during hot summer days but also uses very rare ingredients based on Ayurveda like Brahmi, Dried Pomegranate Peels, Ginger, Garlic, Onion, Gooseberry for their medicinal properties. This time I am posting sour and mildly spiced Tambli made using Kokum. Kokum or Vrikshamla as known in Sanskrit is known for its Vata and Kapha suppressant properties. Served at the end of the meal, this Kokum Tambli aids in the process of digestion. In my home town, Kokum is used in place of Tamarind as it is grown in abundant. As a kid I loved Sharbat (Juice), Saaru/Rasam and Tambli made from Kokum for its pretty Purplish Pink colour. With fruity and sour flavour it is sure to add zing to any recipe. I am sending this to Jugalbandi who are guest hosting Weekend Herb Blogging started by Kalyn.

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Kokum Tambli (Yogurt & Coconut based curry from Konkan Region)

Prep Time: 5-8 mins (Excluding soaking time)
Cooking time: -
Serves: 3-4

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Ingredients:

¼ cup Kokum
¼ cup Coconut, fresh/frozen
¼ inch Ginger
½ tsp Jeera/Cumin Seeds
1 cup Fresh Yogurt/Curds
½ -1 tsp Black Pepper Powder (Adjust acc to taste)
Salt to taste

Kokum and its extract

Method:

Soak dry kokum in about ¾-1 cup of warm water for about 10-20 mins, so that it softens and releases its juice. Squeeze out as much of juice as possible and discard the peels. You will be left with dark red kokum juice which is used for the Tambli.
Grind fresh coconut with ginger and cumin seeds to smooth paste adding little water at a time.
Mix this ground coconut paste with kokum juice, yogurt, ground pepper powder and salt to taste.
Add little water if you feel the Tambli is too thick. Adjust the seasoning and keep it in the refrigerator before serving it chilled with plain steaming bowl of rice.

Kokum Tambli

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Notes:

The kokum fruit, which grows on a slender evergreen tree in a shape of a pyramid, is round and resembles small plum. This fruit is about 2.5 cm in diameter and is deep purple when ripe and contains about eight large seeds. The fruit is picked, the rind removed, then soaked in the juice of the pulp and sun-dried. It is this rind that is used as a flavouring agent just like Tamarind.
Very commonly used in coconut based curries from Udupi-Mangalore, Maharashtra and some parts of Gujarat as it is grown in Western Ghats of India which is blessed with rich soil, adequate rainfall and sunshine.
It is vata and kapha suppressant. It is widely used in healing of wounds. It also helps in curbing infections in the body. It improves digestion and absorption in the body. It improves the cardiovascular system of the body. It also helps in suppressing the skin related ailments. It also brings down the fever and reduces burning sensation. According to Ayurveda it contains
-Gunna (properties) – laghu (light) and ruksh (dry)
-Rasa (taste) –amal (sour)
-Virya (potency) – ushan (hot)
(Source: www.ayushveda.com & www.uppercrustindia.com)
Find more information on Kokum here and here.

Other Tambli/Tambuli/Tamboli recipes posted on Monsoon Spice

• Brahmi Tambli
• Sun Dried Pomegranate Peels Tambli

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Cooking with Love: Huli-Menasina Kodhel

Huli-Menasina Kodhel

Ajji, my paternal grandma was the most beautiful lady I have had ever seen. Whenever I think of her, the aroma of fragrant Jasmine wafts away which she would wear on her scented oiled hair combed back in a knotted bun. Most of the times she was seen wearing silk sarees with half a dozen of green and red glass bangles in between lovely gold bangles. While the brightest of bright shade of Kumkum on her forehead always reminded me of bright shining sun, the sparkling diamond studs on her ears and nose reminded me of twinkling stars. Her eyes heavily lined with Kaadige (Kohl/Kajal) would twinkle with all the love and kindness and her beautiful smile would spread warmth in our heart. No wonder my Ajja (paternal Grandfather) fell in love with her the moment he met her when he was just 20 and she was at tender age of 16. Amma always would recall how much they were in love even after 50 years of marriage when she joined our large joint family as third daughter-in-law and she was warmly welcomed as a daughter by her in laws.

Although I don’t remember much about my Ajji, as I was just 5 years old when she left this world, I do remember two things as clearly as if it was only yesterday, one is my Ajji’s cooking and second is every weekend oil bathing sessions. Unlike these days, bathrooms were separate from main house building. We had this huge bathroom built with thick red mud walls and thatched roofs at some distance from the main house. The sun light coming from small wooden windows would compete with the sparkling lights from kerosene lamps. Outside the bathroom there was big granite stone stand used for washing the cloths. The other side of the bathroom had a huge water well which was used for washing and bathing. The bathroom floor was made of thick, rough, unpolished granite stone and had thatched grass roof with wooden beams. At one corner of the bathroom was this huge (I mean really huge) Copper pot fitted to thick mud wood-burning stove and only the mouth of this round pot was visible from outside. Gallons of water filled to the brim from water well next to the bathroom was heated from the bottom by burning the wood which would make the dark bathroom steamy and smoky and lightly aromatic.

Although we had dozens of domestic helps and maids at home, Ajji would never leave a chance to give us the oil bath every weekend. First she would change from her silk saree to light cotton one. She would apply warm scented oil on our body and hair and give a thorough massage for at least half an hour starting from head to toe. I would always doze off by this time. Then she would take us to steaming bathroom and make us sit on wooden stool. First she would wash our hair with natural herbal shampoo made using Shikakai and then apply herbal conditioner made from Dasavala (Hibiscus) flowers and leaves. Then she would wash off the oil with a mixture of Gram flour and water rubbing vigorously. By this time we would be content and half asleep. After towelling us dry she would take us to main house to our recreational room on first floor of the house to dry our hair with the Saambhrani Dhoop (Dry leaves of Sambhrani being sprinkled on burning coal in a large clay container and is covered with cane basket). This aromatic, warm smoke of Sambhrani would slowly dry our hair so that we wouldn't catch cold.

And then came our weekend lunch time. Green plantain leaves would look like some artist’s palette with colourful dishes adorning them from top to bottom with every kid’s favourite dishes. After a heavy lunch cooked by our Amma, Aunties and Ajji, there was no way we could keep our eyes open. With heavy eyelids we would straight get into our kids room and I bet our mother’s would have been happy to see us naughty ones to doze off leaving them enough free time to take nap in the afternoon. Even today I just have to close my eyes to see my Ajji smiling at us, ready with platter full of munchies when we would get up from our nap and ready to go out for playing. Memories of her face, her smile, her soft, wrinkled hands, her bright, sparkling eyes, her perfume, our weekend oil baths, and her delicious food is very fresh in my heart.

One of my favourite food memories from my Ajji’s kitchen is Huli-Menasina Kodhel. It’s a typical Udupi-Managalorean curry made using very few ingredients and its one of the finest example as how simple food cooked with very few ingredients can taste utterly delicious. While Byadagi Menasu gives that fiery red colour with kick of spiciness, tamarind gives it much needed tang. Coconut and Jaggery makes it creamy, a hint of sweetness and pungent Garlic tadka takes it to another level of taste. Huli-Menasina Kodhel is usually made using Yellow Cucumber or Tindora/Tondekai or combination of both and is a very special dish for me, from my native. Coming from a Brahmin family who followed very strict vegetarian diet, we kids would imagine that Tondekai/Tindora as fish and annoy our elders. Ajji would laugh at our wild imaginations and made sure to cook this Kodhel during weekends for our pleasure. Even now when I cook this Kodhel, I can’t help but think of my blissful childhood days with dozens of cousins. I am sending this special dish to this month’s Jihva for Love which is guest hosted by Jigyasa and Pratibha who have started this beautiful blog A Tribute to Pedatha.

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Huli Menasina Kodhel (Mangalorean Recipe for Tindoras cooked in Coconut, Tamarind and Chilli Gravy)

Prep Time: 10 mins
Cooking Time: 20-30 mins
Serves: 5-6

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Ingredients:

5-6 cups Tindora/Tondekai, trimmed and halved
1 tbsp Jaggery (Adjust acc to taste)
½ tsp Turmeric Powder
Salt to taste

For Ground Masala:
4-6 Dry Red Chilli, preferably Bydagi/Kashmiri Chilli (Adjust acc to taste)
1 big marble sized Tamarind Pulp
¾ -1 cup Coconut, fresh/frozen
½ tsp Jeera/Cumin Seeds

For Tempering:
6-8 Garlic Cloves, sliced
1 tsp Mustard Seeds
1 Dry Red Chilli, halved
Few Curry leaves
½ tbsp Oil, preferably Coconut Oil

Tindora/Tondekai

Method:
Take a pan with 3-4 cups of water and bring them to gentle boil. Meanwhile, wash, dry and trim the ends of tindora and halve them horizontally.
Add these tindora pieces into boiling water along with jaggery, turmeric powder and salt to taste. Cook uncovered on a medium flame for around 10-15 minutes till they are half cooked.
Grind coconut with tamarind, dry red byadagi chillies and cumin seeds to smooth water adding little water at time.
Add this ground paste to cooked tindora and mix well. Cook on a medium to low heat for about 10-15 minutes and bring the curry to gentle boil and turn of the heat. Adjust the seasoning as per taste.
Heat oil in a pan and add garlic slices to it. Sauté till garlic turns golden yellow in colour. Add mustard seeds, dry red chilli and curry leaves and sauté. Once the mustard seeds starts to pop and splutter transfer the tempering to Kodhel and mix well.
Serve this Huli-Menasina Kodhel with steamed rice or Dosa or Idli and enjoy.

Huli-Menasina Kodhel

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Note:

The bright red beautiful colour of the curry is due to special type of Chilli used called Byadagi Chillies. They are milder in compared to other chillies and gives beautiful red colour to the curry.
Use Dosekai/Yello Cucumber in place of Tindora or mix both the vegetables in equal quantity and follow the same recipe.
Garlic is a must for this Kodhel as it gives Kodhel wonderful flavour.

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Ayurveda in Cooking: Sun Dried Pomegranate Peel Tambli

Sun Dried Pomegranate Peel Tambli

Indian cooking is not all about curries, biriyanis and spices. Indian home food also benefits from the combination of Ayurvedic knowledge with day to day ingredients. In Ayurveda, India's ancient science of life, health and longevity, food plays a prominent role in promoting health and is therefore considered medicine. Dating back over five thousand years, Ayurveda is still a highly respected form of health care in India today.

It is ironic how something as obvious as nutrition has become overlooked in the modern health care system, and how in the name of convenience our fast paced society has given way to fast foods, canned foods, take-away, microwaves, quick fix meals, and eating on the run. With the hike in growing obesity and unhealthy eating habits, it is more important to focus on the understanding the importance of role that nutrition plays in maintaining good health and healthy lifestyle. It is not necessary to pop tablets for each and every little health problems. There are natural ingredients which can be used to cure health problems.

My Ajji was one such person who believed in using natural ingredients and Ayurvedic knowledge in cooking when someone fell sick. This treasure of recipes with Ayurvedic approach is what I treasure from my Ajji’s (Grandma) kitchen. These recipes are simple and are prepared using common ingredients which will be present in your pantry any time of the day. And the best part is you don’t feel like you are forced to take some bitter medicine. These recipes not only cured your illness but also tingled your taste buds.

One such recipe is Tambli or Tambuli. There is no cooking involved when making tambli. The main two ingredients used are fresh grated Coconut and chilled Yogurt which is very common ingredients found in any South Indian homes. Based on the season and health condition different ingredients like Brahmi, Onion, Jeera etc are used in making Tambli.

Whenever a kid or even grown up had Diarrhea, Pomegranate is used in treatment. But it is not possible to find pomegranate through out the year and hence the pomegranate peels comes to rescue. The sun dried pomegranate peels were ground with coconut and some fresh herbs and mixed with yogurt to make this unusual Tambli which is used to treat Diarrhea. It is such a simple and effective therapy which is much better than popping tablets. I usually make Tambli once in every fortnight with different ingredients as they are not only healthy things to eat but also tastes great. I am sending this Sun dried Pomegranate Peel Tambli to dear Sra who is guest hosting AFAM-Pomegranate. Sra, I kept my promise ;)

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Sun Dried Pomegranate Peel Tambli
Prep Time: 5-10 mins
Cooking Time: -
Serves: 3-4

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Ingredients:
2 inch sun dried Pomegranate Peel
½ cup Fresh/Frozen Coconut, grated
1-2 Green Chillies
½ inch Ginger
½ tsp Jeera/Cumin Seeds
Few Mint Leaves
1 cup Yogurt
Salt to taste

Sun Dried Pomegranate Peel Tambli-Ingredients Used

Method:
Soak sun dried pomegranate peel in a cup of water for 15-30 minutes.
Drain and grind to smooth paste with grated coconut, green chillies, ginger, jeera, and mint leaves adding very little water.
Add the ground paste with yogurt and mix well. Refrigerate and serve chilled with rice and pickle.

Sun Dried Pomegranate Peel Tambli

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Note:
To sun dry the Pomegranate Peels, peel a pomegranate and save the peels. Cut them into 1 inch pieces and lay out in the sun to dry. The peels are ready when they become hard and are easy to break. Store them in a dry air tight bottle and use as and when necessary.
Another way to treat Diarrhea is to take 3-4 pieces of sun dried pomegranate peels and place them in a glass. Pour boiling water and cover and keep aside for few minutes. Drink half a cup of this water and see how it goes. If required drink other half a cup of this drink after 3-4 hours.

More Tambli Recipes from Monsoon Spice

• Brahmi Tambli

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Update:

Looks like second season of Blog Awards is giving tight competition with Oscars and Filmfare! Guess what?! My blog is Excellent! Nope, it’s not me who is self praising here;) This is what Pravs of Simply Spicy says.
Thanks Pravs for passing me this E for Excellent Award. It means a lot to me from coming from wonderful fellow bloggers. I am flattered :)

An Update:
Purnima of Fantasy Cooking nominated Monsoon Spice for E for Excellent Award. Thank you dear Purnima. I am really flattered by your kind words and gesture.

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Seeking Comfort: Fried Okra Dal & Palya

Fried Okra Dal with Rice & Majjige Menasu

Winter has come early to our neck of woods. Last night the wind blew, trees shed their last of few leaves and a light rain kissed our parched landscape with thick frost giving it white ghostly look. With temperature dropping to minus degree Celsius, it was the perfect night for comfort food. I know you will agree with me that comfort food is one of the nice things about these chilly cold nights...

So what exactly is Comfort Food? In my search for a clear definition of Comfort Food I can say that I am yet to come across any place which explains to me what exactly comfort food is. I can see some of you rolling your eyes and saying why she has to make everything look so complicated. Doesn’t she know the simplest definition of comfort food, a food that provides comfort when eating? But wait, don’t you agree with me that the definition of ‘Comfort’ is quite vague. It’s not necessary that what provides comfort for one may make other person shriek in horror. When I say Egg Plant/Brinjal Sambar is my comfort food, I can see Krish running a mile away from it. We have to look beyond the word ‘comfort’ itself in order to get a better definition.

Dictionary.com defines Comfort Food as
Noun

"Food that is simply prepared and associated with a sense of home or contentment or food that is simply prepared and gives a sense of wellbeing; typically food with a high sugar or carbohydrate content that is associated with childhood or with home cooking."

Yourdictionary.com defines Comfort Food as
Noun

"Any food eaten not only for its pleasing taste but also for a sense of contentment, nostalgia, etc. that it provides."

Take quick look at the list of comfort foods listed in Wiki, About.com. Most of the things listed don’t fall into my category of comfort food. So is comfort food is based on regional, ethnicity? Or is it defined by it being entrée, main dish or dessert or anywhere else it might sit on a menu card? If someone says that they eat junk food on daily basis, first thing which might cross my head is what an uneducated palate that person has. But if the same person is to tell me that junk food is his/her comfort food, will that make me think twice and make me perceive him/her in any other way? Yes, I think it will on some level.

Comfort food for me is food I qualify as something worthwhile and is a food I enjoy. It is something which I wouldn’t find in any star restaurant’s menu. When I am sick, or tired, or far from home I yearn for the gastronomic equivalent of warmth I get from my loved ones. It may be a warm sweater, a kiss on the forehead, a favourite blanket or a food that reminds me of home. My comfort food changes depending on climate, occasion and whom I am with. It’s cold Salad with chilled Yogurt and Ice Cream in summer, a piping hot bowl of Soup or Dal with Rice in winter. A bowl of Rasam is what I crave for when I miss my Amma and a fattening double cheese Veg Deli is what I need when hungry me cross MacDonald’s. White Rice with Curd and Pickle is all I need when I am alone at home and its 3 course meal which comforts me when I am with my family. Comfort food makes me feel good because it reminds me of my childhood, of my mother, of good times and good friends and it gives me a warm, fuzzy feeling.

Without any doubt Dal is the quintessential comfort food! Unpretentious, rich in nutrition I feel good whenever I make Dal and eat it. When I am worn out and the world isn’t such a nice place to be in, I make simple Dal with Rice. When time is short but dear ones must be fed with joy and not pressure, I make Dal with some Palya. Okra/Bhindi/Ladies Finger is one of the most favourite vegetables at our place. When I found these small and tender bhindi in our local store I could no longer stop myself from buying a big bagful of them. Instead of everyday plain dal I wanted to experiment by adding some vegetables which will compliment the spicy and sour taste of this dal and I felt Okra will do that trick. For my amazement it not only complimented the dal but tasted very delicious. It was one experiment which produced wonderful results and I am going to make this again and again. These tender okras are fried in little oil till they are crisp and then simmered in sweet, sour and spicy dal is a perfect comfort food for me. I am sending my dear friend Linda who is hosting this month’s JFI-Toor Dal this comforting bowl of Fried Okra Dal. I hope you enjoy this one Linda:)

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Fried Okra Dal
Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 4-5

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Ingredients:
15-20 small tender Okra
1 cup Toor Dal/Masoor Dal
1 small Onion, finely chopped
1 large tomato, finely chopped
2-3 Garlic flakes, finely chopped
1 inch Ginger, crushed and chopped
2-3 Green Chillies, slit
1 lemon sized Tamarind Pulp
1-1½ tbsp Jaggery
½ tsp Turmeric Powder
2-3 tbsp Coriander Leaves, finely chopped
1-2 tbsp Oil
Salt to taste

For Tempering:
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
1 Dry Red Chilli, broken
A big pinch of Hing/Asafetida
Few Curry Leaves
½ tbsp Oil

Fried Okra Dal

Method:
Cook toor dal in pressure cooker in enough water for about 15 minutes till the dal is cooked and mushy.
Soak tamarind pulp in about 1 cup of warm water for 5 minutes and squeeze the juice and discard the pulp.
Mean while, trim the ends of okra and cut them into 1 inch pieces.
Heat oil in a pan and sauté it continuously at medium-high flame for about 8-10 minutes till okra turns crisp and brown. Keep this aside.
Heat ½ tbsp of oil in a pan and add mustard, broken red chilli, jeera, curry leaves and hing in that order and sauté.
Once the mustard starts to pop and splutter, add finely chopped garlic and sauté it for about 30 seconds. Then add finely chopped onion, slit green chillies and sauté it for around 1-2 minutes till onions turn translucent.
Mix in lightly mashed cooked toor dal, squeezed tamarind juice, jaggery, turmeric powder, finely chopped ginger and tomatoes and about 1-2 cups of water if needed.
Bring it to boil in a medium flame and mix in salt to taste and fried okras.
Cook over a medium flame for around 5-10 minutes till all the flavors blend well and serve hot garnished with finely chopped coriander leaves.

Fried Okra Dal

Another favourite way of cooking Okra is simple Fried Okra Palya. Tender fried okra is spiced with ground paste of sweet coconut and spicy sambar powder and crisp onions. The dash of lime juice adds the tanginess and creates a wonderful fusion of sweet, tangy and spicy dish.

Sweet ‘n Spicy Fried Okra Palya with Jolada Rotti

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Sweet ‘n Spicy Fried Okra Palya
Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 2-3

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Ingredients:
15-20 tender Okras, trimmed and cut into 1 inch pieces
1 small Onion, finely chopped
1-2 tbsp Lime Juice
1-2 Green Chillies, finely chopped
1 tsp Jeera/Cumin Seeds
Few Curry Leaves
2 tbsp Coriander Leaves, finely chopped
1 tbsp Oil
Salt to taste

Grind to Paste:
½ cup Coconut, fresh or frozen
1½ -2 tbsp Sambar Powder
½ tsp Tamarind Paste/2 tbsp Lime Juice
½ tbsp Jaggery (optional)

Sweet ‘n Spicy Fried Okra Palya

Method:
Heat oil in a pan and add cumin seeds and curry leaves. Sauté it till jeera starts to sizzle and mix finely chopped onions and green chillies.
Sauté it till onion turns light brown and add cut okra pieces. Fry these okra for about 7-10 minutes over medium-high flame till it is crisp and brown.
Now mix in ground paste and keep stirring for about five minutes on medium flame. Make sure that the paste doesn’t stick to the bottom of the pan.
Switch off the pan and mix lime juice and mix well. Serve hot garnished with coriander leaves with rice or roties.


Sweet ‘n Spicy Fried Okra Palya

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Colour Me Red: Beet Kodhel

Beet Kodhel

After gruesome days in office at last Krish and I decided to take a day off and packed our bags for our long weekend trip to Wales. Unlike Krish who did his masters in beautiful welsh university; it was my first encounter with majestic Welsh mountains and sea shores. My knowledge about Wales was limited to some unpronounceable names of places (I literally choke whenever I try to pronounce few place names in Welsh... Can you say Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch, allegedly the world's longest name), The Prince of Wales (both the man and the most popular local pub names), gorgeous country sides, Welsh flag which featured a red dragon against green and white and few nasty welsh jokes. We spent three days driving along precariously winding, narrow Welsh roads enjoying the fresh air and lush green country sides, melodious Celtic language of locals in pubs and exploring walking paths in high mountains. At times, it felt as if I was in dream land. It was the much needed break for us which we enjoyed to the fullest. I even started coming to grips with some Welsh names (oh no!!! not the one I mentioned above) and some road signs (Allan means Exit ;).

On a way back to home, we found few tables set near a farm land with few vegetables laid down. We being ultimate foodies couldn’t resist the temptation of buying fresh produce from farm. There were few bags of flat beans, box of cherry tomatoes which were the sweetest tomatoes I have ever tasted till now, a big marrow and gorgeous beetroots with greens. First thing I picked was the luscious beets because in my part of the world it’s not easy to get fresh beets with beautiful leaves. And moreover, I knew what I wanted to cook, my childhood favorite, Beetroot Kodhel with Beet Greens. Kodhel is a Mangalorean curry prepared by cooking in creamy coconut gravy spiced with hot red chillies and few spices. The ingredients used are minimal yet gives a rich look and taste to the curry. The gorgeous beets and beet greens gives bright red colour to the gravy and it is the reason why Beetroot Kodhel is every kids favorite. The sweetness of beets is well balanced with the spiciness of red chillies and aromatic coriander and cumin seeds take our taste bud through unforgettable journey. The recipe I am posting here is Kundapur version of Kodhel.

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Beetroot Kodhel with Leaves
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Serves: 3-4

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Ingredients:
3-4 medium Beet roots with Greens
1 marble sized Tamarind Pulp
1 small piece of Jaggery
4-6 Dry Red Chillies (preferably Byadagi)
1½ tbsp Coriander Seeds
1 tsp Jeera/Cumin Seeds
½ tbsp Urad Dal
1 small Onion, peeled and quartered
1-1¼ Grated Coconut, fresh/frozen
Salt to taste

For Tempering:
1 tsp Mustard Seeds
1 Dry Red Chilli
Few Curry Leaves
1 tbsp Oil (preferably Coconut Oil)

Gorgeous Beets with Greens

Method:
Wash and clean the beetroots and greens. Peel beetroots and dice them into 1 inch squares. Chop beet green stems and greens into 1 inch pieces.
Place beetroot pieces and stems in a deep bottomed pan and pour enough water till all the pieces are immersed in water. Add salt, jaggery and tamarind pulp and cook the beets in medium flame for 15 minutes.
In a meanwhile, dry roast red chillies, coriander seeds, jeera and urad dal for around 1 minute on a medium flame till you get a nice aroma.
Grind these roasted spices with grated coconut and onion with little water to very smooth paste.
Add this ground masala and beet greens to the cooked beetroots and mix well. Cook this for another 15 minutes over a low-medium flame till the gravy starts to boil and thicken.
For tempering, heat oil in a pan and add red chilli, mustard seeds and curry leaves in that order and transfer the tadka to the gravy when mustard starts to pop and splutter. Mix well and serve this delicious Kodhel with streamed rice, or idli or dosas.

Beet Kodhel

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Did You Know?

The Romans considered beetroot an aphrodisiac (it’s rich in the mineral boron which is important in the production of human sex hormones). The belief persists to this day that if a man and a woman eat from the same beetroot, they will fall in love (with each other, presumably.)
Beetroot contains betaine, a substance that relaxes the mind and is used to treat depression. It also contains trytophan (also found in chocolate!) which contributes to a sense of well being.
Betanins, a substance obtained from beetroot, are used industrially as red food colourants – e.g. to improve the colour of tomato paste, sauces, jams and ice cream.
Cooked beetroot is a great source of folate that can protect you against high blood pressure, Alzheimer’s and dementia.
Beetroot is virtually fat free and low in calories. It has an extremely low GL which means it’s converted into sugars very slowly which helps to keep blood sugar levels stable.
(Source: Lovebeetroot.co.uk)

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Tomato Saaru & Pepper-Carrot Palya

Our Comfort Food: Rasam Rice, Papads, Pepper-Carrot Palya and Salad

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas

Our senses hold some of our most potent memories. Touching the silk or smelling herbal soap, aroma of ground coffee brewing in coffee maker or sizzling of curry leaves in oil sends me back in time to my Ajji’s kitchen. There is a delicious Rasam bubbling in a large copper pot over an open fire-wood heated stove in one corner; one helper is pounding red chillies and spices in other corner while my aunt is grinding freshly grated coconut with chillies for chutney in a stone grinder. There is a small stream of water flowing close to the kitchen, with just the right breeze causing a mist to drift across my face, tickling my nose. I am sitting cross legged on red oxide floor with my sister and cousins wondering where to have our picnic lunch, that day’s most important question. The sight, smell and taste of what my granny cooked are fresh and vivid memories which I will always carry with me.

While cooking everyday meals, I find myself musing lately over comfort foods. If I were to ask you what food you associate with feeling good, what would be your answer? I know that your answer is probably different from what I consider to be my comfort food, mainly because of our individual life experiences, backgrounds and cultures. Comfort food satisfies our soul as well as the stomach and that’s why we love it so much. Often these dishes remind us of our childhood, happy memories. Cooking up that dish our Granny or Mom or Aunt used to make is as soothing as eating it because it reminds us of a time when life was simpler. My Amma would always say that the reason why comfort food always tastes best is because it is shared with our loving family and friends with no frills, just with love. The kitchen filled with the aroma and scent of food that brings back warm and fond memories is what makes it more comforting and as these recollections takes place around the table with our loved one, yet another fond and loving memory is born.

Like most people, I don’t have just one memory associated with just one food. I have good number of favourite foods which fall under comfort food zone. These recipes are simple with minimal ingredients used and are unpretentious. But these are the food which oozes with flavours and make me feel good when preparing and eating them. One such dish is simple tangy Tomato Saaru with Pepper-Carrot Palya. They are simple culinary delights I crave, just for comfort...

After many unsuccessful attempts at making simple Tomato Saaru which I wanted to taste just like the one my Amma and Ajji makes my hubby surprised me with his Rasam. It tasted as good as the one I remembered eating when growing up-same flavour, same aroma, same colour and same taste. Although he used the similar ingredients which most of us use when making Rasam it tasted different from what I cook. I immediately wrote down his recipe and tried it next time using same measures and ingredients and following his method. Darn!!! There was still something missing, may be it’s to do with the taste which goes into ingredients when he touches them. Since then it’s Krish who makes Rasam for me, the one which is comfort food for me and takes me down the memory lane.

Tangy Tomato Saaru

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Tomato Rasam
Prep Time: 10 mins
Cooking Time: 20-25 mins
Serves: 3-4

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Ingredients:
3-4 large ripe & juicy Tomatoes, thinly sliced or chopped
¾ cup Toor Dal, picked and washed
1 tbsp Rasam Powder
1 large marble sized Tamarind Pulp/½ tbsp Tamarind Puree
2 Green Chillies, slit
½-1 medium Onion, thinly sliced or roughly chopped
½ inch Ginger, crushed
½ tsp Turmeric Powder
½ tsp Black Pepper, lightly crushed using pestle and mortar
½-1 tbsp Jaggery
2-3 tbsp Coriander Leaves, finely chopped
Salt to taste

For Tempering:
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
½ tsp Black Peppers
3-4 cloves of Garlic
1-2 Dry Red Chilli, broken
Few Curry Leaves
A big pinch of Hing/Asafoetida
½ tbsp Oil/Ghee

Rasam Rice with Papads

Method:

Cook toor dal with 2 cups of water, turmeric and a tsp of oil in pressure cooker for about 15-20 minutes till they are nicely cooked.
Release the pressure from pressure cooker before you open the lid and roughly mash the cooked dal with ladle or potato masher.
Soak tamarind pulp in half a cup of warm water for about 5 minutes and squeeze the pulp to release its juice. Discard the pulp once used.
Transfer cooked dal into heavy bottomed pan and add sliced onions, slit green chillies, crushed ginger and about 2-3 cups of water and boil it for about 5 minutes in medium flame.
Add sliced tomatoes, tamarind extract, rasam powder, jaggery, crushed black peppers and salt to taste and simmer the heat and cook for another 20-30 minutes on medium to low flame.
Add more water if you feel the rasam is thick. When rasam is reduced to ¾th of its quantity, mix in chopped coriander leaves.
For tempering, first crush cumin seeds and black pepper in a mortar and pestle. Also roughly crush garlic cloves and keep it aside. Heat oil in a pan and add mustard seeds, broken red chillis, crushed cumin-pepper-garlic, hing and curry leaves in that order and when mustard starts to pop and splutter transfer the tadka to rasam and mix well. Let the Rasam simmer for another 5 minutes for all the flavours to blend well.
Serve hot rasam with steamed rice and papad or serve in a bowl as a soup.

Rasam Rice, Papads, Pepper-Carrot Palya and Salad: Our Simple Meal

There is nothing better than a simple vegetable stir fry and Pepper-Carrot Palya which my mom made is something I would happily eat as a salad with Yogurt or as a side dish with Rasam Rice. The beauty of this dish is its simplicity with minimal preparation and cooking time. Stir fried green pepper and grated carrot is spiced up with simple seasoning and a splash of lime juice makes it comfort food for me.

Pepper-Carrot Palya

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Pepper-Carrot Palya
Prep Time: 10 mins
Cooking Time: 5 mins
Serves: 2-3

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Ingredients:
2 cups Grated Carrot
1 large Green Pepper/Capsicum, cut into 1 cm squares
1 Green Chilli, sliced (Optional)
1-2 tbsp Lemon Juice
½ tsp Jaggery/Sugar
A pinch of Turmeric Powder
1 tbsp Coriander, finely chopped
Salt to taste

For Tempering:
1 tsp Mustard Seeds
1 tsp Urad Dal
1 Dry Red Chilli, broken
A Spring of Curry Leaves
1 tsp Oil
A pinch of Hing/Asafoetida

Pepper-Carrot Palya

Method:

Heat oil in a pan and add urad dal, broken red chilli, mustard seeds, hing and curry leaves in that order.
When urad dal turns golden yellow and mustard starts to pop and splutter, add chopped capsicum pieces, slit green chilli and sauté over medium heat for about 1-2 minutes till its skin starts to wilt.
Now add turmeric powder, jaggery, grated carrots and salt to taste and sauté them for about 1 minute till the heat is equally spread. Make sure that you don’t over cook pepper and carrots and they should retain their colour and crunch.
Turn of the gas and mix in lemon juice and chopped coriander leaves. Serve hot with Rasam Rice or eat it with yogurt the way I prefer.

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Akki Shavige with Rasayana & Menthe Chutney

Akki Shavige with Rasayana & Menthe Chutney

She was sleeping soundly, smiling in her sleep while she dreamt of chasing colourful butterflies in garden. When the persistent sun shone brightly on her face, little girl with pigtails sighed and snuggled back under the covers, blissfully embracing slumber. The mild caress of heavenly aroma coming from kitchen nudged her gently to open her heavy eyelids. Dragging her feet on cool marble floor with her favourite doll tucked under one arm and blinking her eyes to the golden glow of sunshine streaming from high ventilator and windows, she blissfully inhaled the wonderful aroma of ground coffee beans and spices. The sight of her mother with long hair tied in a loose knot adorned with pearls of water, standing in kitchen stirred the feeling of love and happiness. She ran and hugged her mother inhaling the heady perfume of her herbal soap and shampoo. Mother gently lifted her daughter planting kisses on her daughter’s blushed chubby cheeks and placed her away from heat, close to window where she could see the world waking up to the glorious sunshine. As her mother churned delicious food in lightening speed, little girl watched her dad entering the kitchen with special device to make one of her favourite food. As her dad and mom smiled at each other knowingly, little girl sat on the floor cross legged with a twinkle in her eyes as she watched her dad rotate the noodles presser which turned the steaming rice dough into thin, stringy white noodles. She smiled brightly at her parents looking over the food, simple home food, food that made her happy and content.

Yes, I am talking about my favourite breakfast item, Rice Semige/Shavige. Also known as Sevai or Santhakai in Tamil and Idiappam or Noolappam in Malayalam, Shavige is made from rice and coconut in my native Mangalore and it is usually served with sweetened coconut milk and spicy chutney or sambar. This was the only time when my mother would allow my dad to help her in kitchen as it required an extra pair of helping hand to make these stringy rice noodles. While my mom inserted the steaming balls of rice dough in the Sevai container and rotated the plate kept under the container collecting Shavige, dad would quickly rotate the sturdy handle in clock-wise direction. This Shavige Presser although might look like something out of medieval torture device to some people is a must device in every house-hold in Mangalore. Back in my Ajji’s house she had wooden Shavige Presser which looks quite different to what we have now. Instead of rotating the handle, the wooden one would press down the dough like hand water pumps in rural India. Unlike my Ajji and Amma, I use simple Chakkli Presser to make Shavige. Chakkli presser works fine for two growling tummies and moreover it’s quite easy to clean. But I must add that rotating Shavige Presser is equlivalent to working out those muscles in gym, so will not get enough of arm exercise when using Chakkli press ;)

Akki Shavige with Menthe/Methi Chutney and Baale Hannu Rasayana is my contribution to this month’s RCI-Karnataka hosted by our blog queen Asha of Foodie’s Hope and also to this month’s JFI-Banana hosted by lovely Mandira of Ahaar.

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Akki Shavige (Rice Noodles)
Prep Time: 30 mins (excluding soaking time)
Cooking Time: 20 mins
Serves: 2-3

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Ingredients:
1 cup Rice
1 cup Fresh/Frozen Coconut
2 tbsp Oil, preferably Coconut Oil
Salt to taste

Akki Shavige

Method:
Wash and soak rice in 2 cups of water for 4-5 hours or overnight.
Drain and grind this rice with grated coconut and salt to taste adding little water at a time to very smooth paste. Note that there shouldn’t be any lumps and the paste should be silky smooth. Usually my Ajji and Amma make very thin batter of buttermilk consistency but I grind it to Dosa batter consistency which works fine for me.
Apply coconut oil to heavy bottomed kadai/wok covering it well. Pour the batter in this wok and keep mixing this batter in medium flame till all the water evaporates and it turns to a thick lump of dough.
Switch off the gas and start making big lemon sized balls by applying little cold water to stop it from sticking to your hand.
Steam cook these rice balls in a steamer or pressure cooker without putting its weight for about 10 minutes.
Place two steaming rice balls in Shavige presser or Chakkli maker and press the noodles. Place these noodles in a banana leaf or wet cloth and let it cool. This noodle needs to be cooled down to hold their shape. Serve these noodles with Chutney, sweetened Coconut Milk or Sambar. You can also make Tamarind or Lemon Rice Noodles with the leftovers.

Check Shilpa or Aayi's Recipes and Manjula of Dalitoy's recipes for Shavige where they use Shavige Press here and here. And also check here for Viji of Vcuisine's recipe for Vella, Lemon and Ulundhu Sevai using Chakkli Press.

My Ajji and Amma usually served Akki Shavige with Sweetened Coconut Milk or Rasayana and Menthe Chutney. Rasayana (Rasa means Juice/essence/flavour/taste in Sanskrit) is basically a sweetened coconut milk mixed with chopped Bananas or Mangoes depending on seasonal availability of fruits. Freshly extracted Coconut milk is flavoured with Jaggery and pinch of Cardamom and made wholesome by adding chopped bananas or mangoes.

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Rasayana (Banana in Sweetened Coconut Milk)
Prep Time: 20-25 mins
Cooking Time: -
Serves: 2-3

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Ingredients:
1 cup Bananas, quartered and sliced
1½ cup freshly extracted Coconut Milk (big no-no to Canned Coconut milk)
1-2 tbsp grated Jaggery, adjust according to taste
2 Green Cardamoms, skins removed and seeds crushed
1 tsp roasted Sesame Seeds (Optional)
Small pinch of Salt

Rasayana

Method:
Dissolve grated Jaggery in coconut milk and mix all the ingredients.
Serve cold with Akki Shavige or drink as it is.

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Variation:
You can use ripe sweet mango in place of bananas.
Replace coconut milk with milk and add 2-3 tbsp of banana or mango puree to give it thick base.

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Akki Shavige with Rasayana & Menthe Chutney

Methi/Fenugreek seeds are one of the most importance spices in Mangalorean cuisine. My Ajji would soak few methi seeds in buttermilk and make us drink after heavy meals as methi is good for digestion. Read more about benefits of Methi here and here. Menthe Chutney is one dish which is full of different flavours. Bitter methi is ground with creamy coconut and spicy chilli and then cooked with dash of jaggery to give it little sweet flavour.

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Menthe Chuteny (Methi Seeds Chuteny)
Prep Time: 10 mins
Cooking Time: 10-15 mins
Serves: 2-3

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Ingredients:

1 tsp Methi/Fenugreek Seeds
1 cup grated Fresh/Frozen Coconut
3-4 Dry Red Chillies
1-2 tbsp Jaggery, adjust acc to taste
1 tsp Oil
1 tsp Mustard Seeds
Few Curry Leaves
Pinch of Hing/Asafoetida
Salt to taste

Menthe Chutney

Method:
Dry roast methi and broken red chillies in a pan for around 1 minute till you get nice aroma of roasted methi.
Grind sautéed spices with coconut adding little water at a time to smooth paste.
Heat oil in a pan and add mustard, hing and curry leaves.
Once mustard starts to pop and sputter, add ground paste, jaggery, salt to taste and ½ cup of water.
Cook it on a low flame for 10-15 minutes stirring in between. Serve hot with steamed rice or akki shavige.

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Recipes from Ajji’s Kitchen-Brahmi Tambli

So many things we never got to do
So many conversations we never got through
I feel lost and empty now
Every day I ask, how?
I could feel nothing when you died
I felt I wanted to run and hide
Run and hide cause I felt blind
Peace and and clarity I couldn't find
They say when you die your soul just flies away
I wanted to chase your soul, so for another day you could just come and stay
You were my Grams, you taught me how to stand on my own
Now that you’re gone, I feel as though I can’t do it alone
I've tried so hard to see things through and become the person you wanted me to be
Sometimes it’s just so hard being me
I'd give anything if I could just talk to you once more
To see you walk through the door
and tell me that everything was going to be alright for sure
When I look into the sky I picture you staring down
Which is why I have no reason to frown
All the things you taught me, all the songs we use to sing
Now you’re gliding under God’s precious wings
I hope He’s taking good care of you because now you’re in His place
I hope all your worries and all your fears have left your face
I never got so say goodbye that was the worst part
But I know that when you left secretly you said goodbye to my heart
So when I lay myself into bed tonight
I know you'll always be there to hold me tight.
- Jonathan P. Lanier

It seems like August is the cruellest month after all. At one moment the sun was smiling at me, and next moment he went behind the dark cloud leaving me in complete darkness… Losing a loved one is tough enough and losing two in two week’s time seems like some kind of cosmic joke. Little did I know I will lose my Doddappa and only two weeks later I was to suffer another loss… My maternal grandmother passed away this weekend leaving behind wonderful memories and pain of not being able to say my last goodbye to her.
Last year soon after my wedding she was diagnosed with Cancer which slowly drained all her energy and strength. All of us felt scared, helpless and angry and it was impossible to imagine our own life without her. With all sort of advancement in technology and medicine, I still wonder why there is no cure for cancer. Perhaps someday there will be an inoculation for cancer. For a person who has not spent even single day of her life lying on bed after sunrise, last few months had been too painful for her. When you see your loved one failing, looking ill, having no appetite, unable to walk steadily, losing weight and you are told that treatment isn't working, you can get a pretty clear picture of what is going to happen. Even then letting go is not easy. We Hindus believe in life after death and we will see our loved ones again on the other side. But death seems so final when it is a loved one and you are emotional. Ajji left this world on a very auspicious day surrounded by her family. Realising how much pain and suffering she had endured, we gave her permission to leave us. I know deep in my heart that she is at peace now and she will continue to be with us from where ever she is.
I am dedicating new series ‘Recipes from Ajji’s Kitchen’ where I’ll be sharing the recipes which are passed from one generation to next. These are the recipes which I learnt directly from Ajji and from my Amma and aunts who in turn learnt it from my Grandma. Simple recipes cooked using few ingredients which not only tastes good but also has many health benefits. One such recipe is Tambli/Tambuli is a coconut and yogurt based curry often served in summer. There is no cooking involved when making Tambli and is usually served as cold curry with hot rice. This cooling Tambli is very popular dish back at home during peak Indian Summers which always worked its magic. Different ingredients like gooseberry, kokum, onion, garlic, ginger etc are used depending on one’s taste.
One of my favorite Tambli is Brahmi Tambli. Brahmi, Thyme Leaved Gratiola, has been used since ancient time as a tonic for improving memory. In the gurukuls of ancient India there was the practice to regularly administer Brahmi to young students to help them learn sacred hymns.

Brahmi

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Brahmi Tambli
Prep Time: 10-15 mins
Cooking Time: -
Serves: 3-4

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Ingredients:

One small bunch of Brahmi Leaves
¼ cup Coconut, fresh/frozen
1½-2 cups Yogurt
1 Green Chilli
1 tsp Ginger
½ tsp Jeera/Cumin Seeds (Optional)
Salt to taste

For Tempering:
½ tsp Mustard
1 Dry Red Chilli
Few Curry Leaves
1 tsp Oil

Brahmi Tambli

Method:
Grind brahmi leaves, coconut, green chilli, ginger, salt to taste and jeera to smooth paste in a food processor using little yogurt at a time. Add little water if needed.
Heat oil in a pan and add mustard, broken red chilli and curry leaves. When mustard starts to pop and sputter transfer it to Tambli and mix well.
Keep Tambli refrigerated till needed and serve it cold with rice and pickle.

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Did You Know?
Bitter and astringent in taste and light and slightly hot in effect, Brahmi is a pacifier of all the three doshas - mainly kapha and vata. Although people in India, especially ayurvedic physicians, knew about Brahmi’s benefits thousands of years ago, modern research on it was conducted recently by the central Drug Research Institute, Lucknow. The trails have resulted in establishing that this long treasured herb, besides possessing antioxidant properties, also has the amazing ability to facilitate learning and enhance memory and concentration.
Ayurvedic tests describe Brahmi as medhya, a medicine that braces the mind to carry cognitive functions and intellectual pursuits. But ancient authors seem to believe that the healing effects of Brahmi extend far beyond mind and brain. Brahmi is not only a memory-booster and intellect-promoting herb; it is also a tranquilliser, a muscle relaxant, an anti-convulsant, a blood purifier, and an anti-pyretic, carminative and digestive agent.
Though Brahmi is beneficial for maintaining the tridoshic balance, ayurvedic physicians believe it to be the drug of choice for counteracting the vitiated vata dosha — the factor which governs the nervous system,
Brahmi is known for its salutary effect in anxiety, depression, hypertension, sleeplessness, mental retardation, insanity and hysteria. Acharya Chakradutta has written that Brahmi is beneficial in all types of epilepsy. Ancient texts describe the use of Brahmi in a number of other disorders like biliousness, ulcers, splenomegaly, asthma, skin diseases and in general and senile debility.
Brahmi enhances the mind’s ability to learn and concentrate. As it simultaneously calms and invigorates the mind, it is a very good medicine for reducing the effects of stress and nervous anxiety. It also helps maintain the clarity of thought and has proved effective in treating ADD (Attention Deficit Disorder) in hyperactive children, and age-related mental disorders in old persons.

(Source: www.ayurvediccure.com)

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Brahmi Tambli served with Rosematta Rice, Mago Pickle and Majjige Menasu

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