South Canara: Where the Divine Meets the Green

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On the way back from Kukke Subramanya As a child, you visit a place and remember it - for the right reason or the wrong one. If that place leaves no mark, it simply fades away. About 25 years ago, I embarked on a temple tour across the Western Ghats with my extended family, thanks to my mama and manni (mami) . All I knew then was that it would be a fun trip. Beyond that, I had no expectations. It was a week-long pilgrimage that took us through Shravanabelagola, Belur, Halebeedu, Udupi, Dharmasthala, Sringeri, Kollur, and Horanadu. Sringeri Sharadamba Temple I still recall the enchantment of those places. The lush, evergreen slopes of the Western Ghats, bathed in the dusky hues of evening and refreshed by intermittent rain, have stayed etched in my memory ever since. Every turn on those winding roads, with terraced hillsides, charming homes, and coffee and tea plantations blending into the scenery, held an aura that words could never capture. Each stop felt like stepping into a ...
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What's cooking up?

So, here we are, a bunch of four gluttons, ready to devour almost everything in the world provided it is absolutely vegetarian. What do we cook today? is a question that gets our taste buds rollicking. To be honest, we are not bad cooks either. From Sambar to elimichapazham (lime) rasam, semiya (vermicelli) upma to godhuma ravai upma, everything has come out highly edible. We are getting the basic ingredients right to match our ever-demanding appetite. It was just a matter of a couple of days, and we were getting bored. We tried to shift the protocol to something slightly different and jeera rice it was. We were absolutely bang on target. It was perfect and different from what was cooking up every other day. What surprises all of us is that whatever gets cooked, doesn't last for more than a course of meal. The quantity does not matter, but the quality definitely does! No wonder it beats us as we tend to realise the quality of food thats being prepared. Is it that good? To top it all, we have got ulundu and arisi appalams that when roasted on the gas, adds a new dimension to the rich aroma of South Indian food. The ghee soaked ven pongal whet our appetites to new limits.

Talking about food all along, I am reminded of a wonderful quote by the legendary Mark Twain

Eat what you like and let the food fight it out inside!
And that's exactly what we are upto!

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