The House in Pudukkottai That Woke Up at 5AM

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By 5AM, the house in Pudukkottai was already awake. The old tape recorder would be blaring Pithukuli Murugados songs somewhere inside, and above everything else you could hear the steady creak of the wooden swing moving back and forth. My athai paati — my grandfather’s sister — would often be on that swing, singing “Gopala Krishna Swamy Gokulathiley,” a soft Krishna lullaby . She had been widowed young and lived the rest of her life in that house, and to me she always felt like someone straight out of an RK Narayan story. For us, summer meant Pudukkottai and Gobichettipalayam. A couple of days after the final exam, we would take the overnight Trichy Express from Bangalore, then a bus onward, and by the next morning we would be inside that long, bustling house full of cousins, relatives, and noise. Athai Paati with the kids on the swing The house itself stretched from one street to another, a lon...

Pitlai today...slurp!Slurp!

For close to ten months now, I was aching to have Pitlai, made from Pavakka/agalkai/karela/bitter gourd. After a long wait, Yadu got agalkai from St. Louis. As today was my cooking turn, I experimented with this dish. Treating agalkai is a pretty tough job since the bitterness from the vegetable has to be removed. So, the vegetable has to be boiled in tamarind water for close to 15-20 minutes and then washed in ordinary water before draining the water completely. The actual preparation of the dish has to be started then. Though there are a number of recipes available on the internet to make pitlai, can it beat the home made recipe. So, I called up back home in India to find out the actual mode of preparation. Lo! My mother was spontaneous with her response. Obviously, she has been cooking for ages, while I am just a starter. But then, I guess even I can tell you how to do this in a jiffy. You see, even I have the experience now in cooking! It took me about an hour and a half to make the dish and to be honest with you, it came out just like the way it comes out at home. I was really happy with my Pitlai!

Who said agalkai is bitter? Learn it from me to make it the way it has to be made!!! Now, am I getting complacent?

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