The House in Gobichettipalayam

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Sashtiapthapoorthi Function — Me in the front (with eyes closed) My summers were spent in Pudukkottai and Gobichettipalayam — Gobi, as we called it. Away from school and homework, those months were filled with the easy warmth of grandparents, uncles, aunts, and cousins. Summer was the time to let loose. Gobi Home We would take the overnight train from Bangalore to Erode, and from there a bus to Gobichettipalayam — Gobi. We usually arrived early in the morning at Seethammal Colony. My paati, already awake and waiting near the door, would greet us as soon as she heard the metal gate creak open. The smell of freshly brewed filter coffee would drift out from the kitchen. I would run straight into her arms. “Vaada Kannu,” she would say, her eyes beaming with happiness. “Vaada Krishna, Vaa Raji,” she would call out to my parents. Slowly, the rest of the house would stir. People in the living room would wake, and within minutes the house would be buzzing wi...
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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. AnonymousMarch 31, 2006 at 2:24 AM

    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.

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  2. UnknownJune 8, 2008 at 4:25 AM

    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.

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