This happened last week. A lesson from the kitchen...
I was thinking of making palidya or morekozhambu for the next day. So I cut tindora aka kovaikkai and stored the pieces in the refrigerator. I just then realized (I think Im becoming Americanized...I used to use "s" for realiSe but I inadvertently used "z" here) that I was running short of curd and buttermilk - the main ingredients of the dish. Then I changed the menu to a simple kozhambu. I generally make a different masala powder for kozhambu but was lazy enough that morning to roast and grind a powder. So I decided to use my sambar powder for the kozhambu. Kozhambu was ready in the next 10 minutes. However it was not thick as sambar powder did not have a few lentils that make the dish concentrated instantly. DH is very particular about the concentration part so I thought I made a mess of it. I also tasted a little bit of it and made sure it was "unsagikkable" from taste point of view as well. I paused and thought for a moment - my instinct told me to add a bit of jaggery. Then I packed his lunch and forgot about it for the next few hours.
It was time for my lunch. Instantaneously I thought what DH would have felt after eating his food. I picked up the telephone, called him and asked him about his lunch. He said it was good and was wondering why I was so apprehensive about it. I hung up and started to eat my food and found that the kozhambu was really yummy. I wished I had more of it on my plate. That was a simple but satisfying lunch I should say.
It's time to get the moral of the story; we need to find the jaggery that will fix the odds of the kozhambu. For every problem under the sun, there is a solution!!!
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