Everything Else Is Rubble

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The administrative office in front of the main building. In this age of endless information, I sometimes pause and realize something strange. I am drowning in information, but starving for memories. Every day, my mind absorbs hundreds of headlines, messages, videos, opinions, and notifications. Most of them vanish without a trace. Yet when I stop for a moment, memories from forty years ago return with astonishing clarity. Today, for some reason, my thoughts wandered back to my school and its teachers. I remember my kindergarten teacher, Ms. Carol at Little Angels. She was Anglo-Indian, impeccably dressed, and absolutely determined that every letter I wrote should sit neatly within the four lines of my notebook. Not touching the ceiling. Not falling through the floor. Perfectly contained. I don't remember what I had for lunch three days ago. But I remember those four lines. My first-grade teacher, Ms. Alice at BP Indian Public School, was...

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. 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. 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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