Kula Deivam and the Act of Returning
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...
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.
ReplyDeleteI 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.
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.
ReplyDeleten.kalyanasundaram.