What I Missed While Walking Past the Kanchi Mutt

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A place I passed every day without really understanding it. As a kid growing up in Malleswaram, devotion wasn’t something we discussed — it was just in the air. The smell of agarbathi in the evenings. The noise of vendors lining up on 8th cross before a festival. The quiet expectation that you showed up, bowed your head, and moved on. Ganesh Chaturthi. Varalakshmi Vratam. Deepavali. Janmashtami. Ugadi. The calendar moved, but the pattern stayed. The Kanchi Kamakoti Peetham in Malleswaram was part of my daily route to school. Not something I questioned. Not something I deeply understood. Just… there. Every morning, on my way to school, I would slow down for a second in front of the Mutt. Just enough to bow my head toward Kanchi Kamakshi from outside the gate — and then hurry along before the school bell. It was a ritual for as long as I can remember. I don’t know if it came from devotion. I did it because my parents did it. The street...
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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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