I woke up because of the light streaming from the windows. The upstairs windows have no curtains and when kept open the windows work as airways and keep the rooms cool, no, cold, so cold that even in the hottest summer one needs a thick sheet to keep warm. I lazed in my little bed on the floor and look out to see the swaying coconut palms and I know the pattern of the leaves of the plams closer to the house. A little while later I saw smoke from the kitchen chimney and smell woodier, mainly the midrib of the coconut palm leaves and along with it the aroma of breakfast being prepared by Ammumma, who was as fantastic a cook as she was as an individual. I decided to get up and go down and start my day.
At 10 years of age, an ancestral home is larger than its large self and I had imagined many stories of how my ancesters would have lived in that home. It is said that an old wandering brahmin had taken shelter in out home and died there in the verandah and therefore we had a brahmarakshassu in out backyard and till recent years the rituals were performed every year to appease the brahmarakshassu. While many fervently revered the brahmarakshassu I had a special relationship with the dear b, surely b was a kind soul and looked after my home and the people in my family.
I slowly climbed down the wooden stairs, steep and with large gaps between 2 steps, going up or down was a great adventure. I then went through the verandah, past the macchu and into the talam. To the right was the kitchen where my ammumma was the main presiding lady and the rest, including my mother were helpers. Rodamma was mopping the floor and she smelt of the tobacco she chewed and gave me a toothless grin. Kunjalakutty was keeping my amma and ammumma updated with the neighbourhood gossip of the day past. I went to the venrandah and near the pillar was my tooth brush with paste on it and a small kindi full of water. I brushed my teeth and spit into the granite drain and poured water to see the paste and the water move on the drain and get stuck at the cluster of banana trees at the end of the drain. Talk of environment friendly and recharging underground water.
That done, I walked into the talam and there were 3 small banana leaves set on the floor for the three of us. In the centre was a steaming pot of boiled Marachini (tapioca) tempered with curry leaves, whole red chilles and mustard seeds. In a smaller bowl was ullisammandi. The combination is truly heavenly. Guruvauyappan may love payasam but I am sure that while in Guruvayur he cannt resist marachini and ullisammandi!
Now for the recipe-
Ingredients for marachini(Tapioca)
1. Marachini – 1 long root
2. Mustard seeds – 1 teaspoon
3. Curry leaves – 1 small cup
4. Whole chillies – 3
5. Salt – to taste
6. Turmeric – a pinch
7. Coconut oil – 1 teaspoon
8. Shredded coconut – 2 table spoonfull
Method –
Peel and cut the marachini into small chunks
Pressure cook
In a wok, heat the coconut oil
Add mustard seeds and allow it to sputter
Add curry leaves and broken whole chillies
Add the cooked marachini and stir for 2 -3 minutes
Add the shredded coconut and take it off the flame
Ulli Sammandi
Ingredients –
1. Shallots – 2 cups
2. tamarind paste – 1/2 teaspoon
3. Red Chilli powder – 2 teaspoonfull
Method –
Coarse grind shallots
Add the chilli powder and give it a good stir
Add salt to taste and tamarind and stir again
drizzle a teaspoon of coconut oil and stir
Little Drops of Memories 