Vishu...

For the memory of Cassia Fistula flowers...

In lieu of Kani Konna, early morning sunlight on the the daffodils from our garden; a light dusting of  the soil. Unedited photograph.

Unda Sammanthi: Roasted Red Chilli and Coconut Chutney with Pappadams

This year, we have no traditional celebrations due to a death in the family. In lieu, I have memories to share  with perhaps only a replica of recipes,  to conjure up a scene from another time and space.

No taste! No Flavour!

Not like 'back home'! ...are the phrases we don like a second skin. We become zealous guardians of our 'traditions', fervently  striving to recreate the flavours and aroma's of what we left behind. What is real and what is presented for our audience through the blog is often left unanswered with our props, substitutes, posting and 'presentations'. The exercise often takes a stark, physical view of what  represents our food, tradition and culture. As long as they look like the originals, as along as they feel and perhaps taste (?) like what we used to get back home? As long as we do it on the same day of our solar / lunar calendar we have not let anyone or anything down. Then we may not ponder much on the disconnect across the oceans  and the actual seasonal connection of our cuisine to our land. 

Matta Ari Kanji, Chakka Puzhukku, Pappadam and Unda Samanthi

We may never use newly harvested rice, which symbolizes the new year for  traditions which revolve around growing seasons. Our Vishu Kanji had to do with store-bought parboiled Matta Rice, Chakka Puzhukku made with frozen jackfruit and was served on regular Corningware plates! But we did grind our coconut chutney on a grinding stone! Not the dark granite one's used in Kerala but one that gave similar results. This  pink, sandstone, Sil-Batta has northern provenance but in Ma's expert hands, produced a favourite recipe. She made  the occasion special.

This goes to Black and White Wednesdays # 79 , created by the The Well Seasoned Cook
and hosted this week by Food and Clicks

Vishu was always celebrated with our grandparents. Rice was important. After the morning ritual of Vishukani, Vishu kanji would be prepared. In some parts of Kerala there are elaborate feasts. In our nook, this humble, everyday dish is celebrated.

Puthari Kanji Vishu Kanji was special. One could use 'old' rice or the newly harvested rice for Vishu. If Puthari ( Puthiya Ari = New Rice) was used, it  was considered auspicious to  use a length of Uzhinja creeper around the cooking pot. Uzhinja- Cardiospermum Halicacabum, a native perennial creeper  is also  one of the ten sacred, medicinal plants in Kerala's folk and Ayurveda tradition, known as the  Dasapushpa's/ ten flowers. 

Chundakka Another important accompaniment to the Puthari Kanji was a dish made with the bitter Turkey Berries/ Chundakka.  Lightly sauteed in coconut oil, seasoned only with salt and red chilli powder.

Chakka Puzhukku The Vishu kanji was served with a touch of dried ginger/ Chukku, rock salt, clarified butter/nei and perhaps a generous heap of grated coconut. Some garnished it with boiled green mung beans. It was accompanied by the traditional coconut chutney and a hearty seasonal stew, the Puzhukku made with tender  unripe jackfruit pods and adzuki beans. The spicing was simple: turmeric, ground coconut and red chillies simmered with seasonal, raw jackfruit pods and soaked adzuki beans.