![]() ![]() Amma would choose the green, hard and long bananas to the Mondangai’s that would be used in her home town, she said the Bananas in Bombay were delicate and cooked faster and had more taste provided the Vashaiwalla got it as soon as he plucked them and delivered it fresh. The reason Amma’s cooking tasted so good was because the whole process was quality centric. But no matter what her don't give up attitude is what is the strongest memory we have of her. I’m surely going to cover Amma and her experiences in Bombay in another post of mine.Īs a child, we have been in awe of our Grand mom's intelligence and quick wittedness and burst into laughter listening to her hindi at the same time. It meant, get more raw bananas next time, it must be nice and green and raw don’t bring it when it has started to ripen.Īnd the industrious “Vashaiwalla” would say, “It’s very hot and by the time he brings it in the sun, it starts to ripen…ha ha ha. The guy a Maharashtrian used to speak Hindi in a slang and understood some Tamil words and our enterprising star, Amma who picked up Hindi but with her south Indian slang would bargain with him while buying and also place requests, “Agli baar aaya toh Vazhakkai laana, dhoda jyaada laana, accha kaccha hona mangta, payam nahi laana” This guy used to come from Vasai (He was fondly addressed as “Vashaiwalla” by Amma). ![]() Amma used to patronize a vendor as she felt his vegetables were fresh and economical. They would walk through the lanes and by lanes and market their vegetables by shouting out. Those days, the vegetable vendors would bring the vegetables straight from the farms in double cane baskets loaded on either side of a pole balanced on their shoulders. The coffee powders, the vegetables that would be popular etc. Matunga has a special place in the lives of the Tam brams as it was the land of opportunities and people came to make their fortune here and Bombay being Bombay full of industrious people, it made available everything that the migrants needed. But thankfully, since I was interested in cooking and watched them make this simple recipe very closely, I can share it with all my viewers today.Īmma (My grand mom) moved from Parawoor post marriage in her teens or early 20’s to Bombay (Now Mumbai, but I will refer to as Bombay here) and as most Tamil-Brahmins, Palakkad Iyers (referred henceforth as Tam brams) settled in Matunga. Her recipe had the authentic Parawoor (Kerala) touch that only one of her daughter’s could manage to get close too. I think no one can cook the Vazhakkai Mezhukkuvarathi (Mezhukkupuratti) like my Grandmother Kaveri, we used to fondly call her “Amma”. ![]() This humble plant, with its flower, stem, fruit and leaf, can be consumed in different ways for overall wellness. Every part of the banana is packed with nutrition and health benefits. Raw Banana is widely used in Kerala Cuisine. VAZHAKKAI MEZHUKKUVARATHI /PORIYAL/CURRY (RAW BANANA STIR FRY) ![]()
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