Krishna, Dharma, and the Mahabharata I Thought I Knew

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Krishna and Arjuna at Kurukshetra When I was growing up, I used to listen to so many stories from our epics and mythology—whether it was reading Amar Chitra Katha books or listening to my paati narrate tales of bravery and valor, the purpose of the divine, and the importance of adhering to dharma. Stories of Shiva and Vishnu found their way into my life through various forms. As a child, it was fascinating to see the power wielded by the Gods. And the message I took away was very simple: if you are devoted to the Gods, no harm can befall you. The Mahabharata, Ramayana, Nala-Damayanti, tales of Muruga and Ganesha, Draupadi, the Pandavas, the Kauravas—the army of characters was endless. To say they fascinated me would be a big understatement. I have read the Mahabharata many times, through various authors, and listened to many narrations of it. Every single time, I walk away with a new meaning. Kri...
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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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