Kula Deivam and the Act of Returning

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Kunnathur, rebuilt — familiar, and not. When I was growing up, I spent most summers with my grandparents and extended family. My maternal side was based in Pudukkottai, my paternal side in Gobichettipalayam—Gobi, for short—in Tamil Nadu. Like most families, ours has since scattered, pulled toward larger cities and better livelihoods. The structure is new. The pull is old. Back then, our visits were unremarkable in the best way. We stayed home. Visitors came and went through the day. When we were in Gobi, there was one outing we never missed: a visit to our kula deivam at Kunnathur, about twenty-five kilometers away. We would pile into a van or a bus, pack food, and set out like an informal family pilgrimage—grandparents, uncles, aunts, cousins, all together. My paati would make sweet pongal and offer it to Goddess Angala Parameswari, an avatar of Parvati. There were no restaurant...

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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