When the Building Came Alive

Image
Kasturi Dhama Apartments — the play area where many evenings came alive. The lights would go out without warning. For a brief second, the entire building would fall silent. Then, from somewhere in Kasturi Dhama Apartments, a chorus would erupt. “Yayyy!” It is difficult to imagine children celebrating a power failure today. But in the Bangalore of the nineties and early 2000s, a power cut did not always feel like an inconvenience. Especially in the late evenings, it felt like permission. Permission to stop whatever we were doing, leave the darkness inside our homes, and step into the building outside. Before Kasturi Dhama became home, we had moved through a few different parts of Bangalore. My family had begun in Srirampuram and Vyalikaval before gradually cementing ourselves in Malleswaram for the next few decades. My earliest memory is of living in a vatara —a Kannada word loosely used for a building or a cluster of homes—on 15th Cross, near Karur Vy...

Poruchcha Kuzhambu

It does get frustrating to cook the same things and have it time and again. So, that's when I decided that for a change, I will look into something different. I got the recipe for Poruchcha Kuzhambu from India and decided to experiment with it. It is always a 90-10 ratio of getting a dish right. Come on! We are staying in the United States for ten months now and that's already a good learning experience as far as cooking is concerned. Even if it goes the other way (I am referring to the ten per cent chance), we have no other choice than to eat it up. To be honest, it is not a bad proposition to eat it even if it is not as good as the way it comes at home. On a lighter vein, I tell my friends Nowadays, I can mix up rice even with sauce and eat it! I know that's a lot of exaggeration and we are not bad cooks either.

Luckily, the dish turned out pretty well and the two vessels of kuzhambu that I made got over in no time. Don't hesitate to ask me for the recipe. It is not everyday that I get to teach somebody how to cook!

Comments

  1. true.. it's hard to make something uneatable... unless you dump a jarful of salt or chilly powder into the dish and even then you can use buttermilk / potatoes and even it out.

    I mean, the other day to test the theory I sauteed onions, added chopped beef patties and some black eyed peas and what have you, a dish that got finished in 2 hours flat.

    ReplyDelete
  2. dear praveen, you have not mentioned the name of the person who gave you the recipe for poruchcha kuzhambu and when. i feel proud that you are able to prepare the food as instructed by a person from india. it is more than sending a rocket.

    n.kalyanasundaram.

    ReplyDelete

Post a Comment