Aes & Crumbs

It is the Lenten season. Time of sacrificing our likes, reflection on oneself, trying best to give up something that’s not good in our lives and to rebuild ourselves with the good that Lord showed us. Above all, remembering the sacrifices that Jesus went through, to save us and reminding ourselves that we are created in the image of God, our Father. He is always waiting for us. It is His grace that lead and strengthen us every single moment.

Now to the story about my last night’s dinner. Before that, a little about my relationship with the art of cooking –

I am not a pro at cooking and it’s basically a skill for survival to me. But, there are times I love and enjoy cooking & trying out new recipes. My interest in cooking grew after my little one came in to my life.

As parents, we try to engage him in everything we do. So, yes, kitchen is not something new to him, like most of the kids these days. From the time he learnt how to hold a ladle, he joined me in. Both of us have a sweet tooth and crave for sweet delicacies most days. So, guess what – my son and I started preparing recipes to satisfy our sweet tooth 😀

Oh my! I drifted away from talking about the last night ‘s dinner. I try to create simple, easy, good combinations for our palate and tummy, which are usually approved by my husband and son.

That’s a tip I learnt from my mom-in-law though she has not explicitly told me that but thanks to my observation skill that caught my Mom-in-law’s management skill. Even if the side dishes are just one or two, keep the combo right – you will see your people happy and full (heart and stomach) 😉

So, what was the dinner menu? Our native cuisine definitely! Choru (rice), tomato rasam (a type of curry made of tomato and spices, something similar to a soup) and cherupayar curry (moong beans curry).

Now, wondering where am I from? From a small beautiful state in India – Kerala. I love my mom’s vegetarian preparations – especially cherupayar thoran (a stir-fry dish with coconut and moong beans). I have never had, even a lesson of cooking from anyone. But, as the quote goes – where there’s a will there’s a way – Life taught me the art of cooking.

The taste and feel of every delicacy that was fed to me from my childhood by my Ammachi (both my paternal & maternal grandmoms), my Amma (mom), my Kunjanti (Aunty) and after my marriage, by my Mummy (mom-in-law), stay with me. This encourages me to cook but my learning platforms are obviously the social media like any 90’s kids.

Did I brag too much? Hmmmm…sorry if i bored you. But, that’s how I should do it, because this is my page and you are here to read my thoughts. Am I right? Just kidding! 😉

To the dish (Cherupayar curry) –

Actually, I started preparations with an intention to make thoran but it turned out to be a curry but, that was just yum! The reason? – My dear husband.

A Few days back, he said he would help me with the dishwashing and guess what – after just 3 days of managing the dishes, my pressure cooker’s whistle vanished.

Poor husband… he helped me so much and on the 3rd day I am the one struggling and wondering how to cook moong beans without a cooker. That’s the only way I’ve known since I learned to cook about 8 years ago.

I can guess what you are just thinking – yeah, we got married in 2017 – poor Him and me! Even now struggling to keep things safe. Our son is safe though – Thanks only to God.

To the curry preparation, at least now!

1) Soaked the beans for almost 9 hours.
2) Transferred the soaked beans to the pressure cooker (yes, the one without a whistle) because that’s the only utensil I’ve ever used to cook any lentil.
3) Added ginger, garlic and cumin seeds. I don’t know to advise the right quantity of ingredients. I ensure to add just enough to avoid any gastric trouble for all of us. Thank God, at least I know the technical side of the food we eat!
4) Added Turmeric powder, salt and finally a little coconut oil.
5) Then, cooked until it’s cooked well. That’s it! ( I don’t know how to term that from a chef’s perspective. As i mentioned earlier, this is just a survivor’s perspective) I kept it on a medium flame, for about 30 minutes and it was cooked enough.
6) But, my husband will say – “oh, ithu enthuva” (communication in our mother tongue – Malayalam). “Payar thoran anu enik vendathu“. So, trick unlocked – I put some grated coconut at last to the dish and cooked for another 10 minutes.

*Because you make thoran (a type of stir-fry dish) with grated coconut which is inevitable. Though, this was more like a thick curry with grated coconut. No worries though. Taste matters more in my household.
7) Dish is done and it was tasty tooo..Thanks to them and me for the cooperation. 😉

(PS – This may or may not be the right way to do it. This is just a method of preparation I tried for the first time yesterday because I learnt the authentic way of making cherupayar thoran differently from a YouTube channel. That’s what i do usually but this preparation method appears to be an innovation to me because I never knew how to cook this dish without a cooker and whistle) . This was a new practical session to me! 😀

And, that was a classic, humble dinner menu for the Lenten season. Yes, it’s a good try for people like me for whom cooking is a survival skill and sometimes enjoyable too.

I am proud of myself anyways, though my husband purposefully irritates me with the question “Nee ivide innu entha undakiye??” (An unsatisfactory tone) .

Jokes apart.

Dinner served early. Portion size matters, be it any food. All tummies full for a sound, healthy sleep and energetic tomorrow 😴😊

On the menu – as I said earlier – Choru, Spicy tomato rasam, cherupayar curry and cucumber for a crunch – delightfully flavorful!

On that note, signing off. Greet you through the next write-up!