We Knew

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It was our three-month ultrasound. We thought it would be like the movies, where you look at an ultra hi-def screen and the baby is crystal clear. It felt like a big moment. I had left work early that afternoon and was hoping to get back quickly. After all, it was just a routine visit, or so I thought. We checked in and were shown into the examination room. The nurse asked Hema to lie down on the bed. She applied gel and began moving the probe across her abdomen, looking for a heartbeat. Her reaction made us realize something was wrong. Hema and I looked at each other. The nurse didn't say anything. She simply said she would be back in a minute. We knew. The doctor came in, repeated the scan, and after a few moments told us that he was unable to detect a heartbeat. It was one of the lowest points of our lives. Three months in, we had already started imagining birthdays, schools, and family vacations. When you experience a miscarriage, it feels as ...
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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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