Gooseberry Pickle (நெல்லிக்காய் ஊறுகாய்)

Traditionally both Indian gooseberry (காட்டு நெல்லிக்காய்) and star gooseberry (அரி நெல்லிக்காய்) are used in Brahmin cuisine, mainly to make pickles and pachadi. Indian gooseberry is larger and firmer than star gooseberry, and is best suited to make pickles. Gooseberry is rich in vitamin C, anti-oxidants and minerals. Traditionally gooseberries are used for skin and hair care. In Ayurveda, Indian gooseberry or amla is used to treat indigestion, constipation and cough. It is believed to reduce blood sugar. You can easily make gooseberry pickle at home and let’s see how. 

Indian gooseberries

Ingredients:

Indian gooseberry (காட்டு நெல்லிக்காய்) – 2 teacups or 400ml (approximately 12no)

Red chilli powder – ½ small hollow ladle or 25ml measure (adjust to taste)

Sesame oil – 2 tablespoons

Salt – to taste

Turmeric powder – ½ teaspoon

Asafoetida – a generous pinch

Mustard seeds – 1 teaspoon

Method: Wash the gooseberries and drain the water completely. Heat a teaspoon of sesame oil in a kadai and fry the gooseberries lightly for a minute. Then add 1 tumbler (200ml) of water and bring it to boil. Switch off the stove and close the kadai with a lid. Allow it to stay for 30 minutes. Later remove the seeds from the gooseberries. You can easily separate the flesh along the lines on the surface of the fruit with your hands.

 

Gooseberry Pickle (நெல்லிக்காய் ஊறுகாய்)

Place the gooseberry pieces in a dry jar. Add salt, turmeric powder, asafoetida and red chilli powder. Mix well.  Heat sesame oil in a tadka pan/ spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter switch off the stove. Add the seasoning to the pickle. Allow the pickle to stand for a day before using. 

How to care for the pickle: Store the pickle in an air tight jar or bottle. Always use dry spoon for handling the pickle. Mix the pickle well with a dry spoon once every day.

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Eriseri (எரிசேரி)

When compared to red or green chilies, pepper is less often used in the south Indian cuisine as the main spice. However, there are certain specific recipes that use pepper as the key spice and eriseri (எரிசேரி) is one of them. Eriseri is a gravy preparation often made with yam, though plantains can also be used either alone or in combination with yam. Eriseri goes very well with rice and rasam. This pepper based kootu can offer a change from the routine gravies we make. Furthermore, you can make it along with rasam on the day following a heavy dinner or feast to settle the stomach. Let’s proceed with the recipe.

Ingredients: (Serves four)

Elephant yam (சேனைக் கிழங்கு) – peeled, cut into cubes, 2 teacups or 400ml measure

Salt – to taste

Turmeric powder – ½ -1 teaspoon (Adjust to taste)

Coconut oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Curry leaves – a few

For the paste:

Coconut – grated, 2 tablespoons

Peppercorns – ½ teaspoon 

Cumin seeds – ¼ teaspoon

Red chili – 1 no

Urad dhal – 2 teaspoons

Oil – 1 teaspoon

Eriseri (எரிசேரி)

Method: Peel the skin of the yam and cut it into medium sized cubes. Wash very well and keep aside. Heat oil in a kadai; add red chili fry till it turns dark red in color. Now add urad dhal, cumin seeds and pepper corns and fry till the dhal turns golden brown in color. Grind the fried ingredients with coconut and required water into a fine paste. Keep aside.

Cook the yam pieces with salt, turmeric powder and 1 tablespoon water in the kadai on low heat till the vegetable is cooked. You may add little water if required, while cooking the vegetable. Now add the ground paste and bring it to boil. Simmer for 2 minutes and switch off the fire.

Heat coconut oil in a tadka pan or spice pan (தாளிக்கிற கரண்டி), add mustard seeds and once they start to sputter, switch off the fire. Add the seasoning to the kootu. Garnish with curry leaves. Serve hot with rice, rasam and pappad.

Note: You may use a large plantain instead of yam. Rest of the ingredients remains the same. 

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Flavored Poori

Poori (பூரி) is an Indian bread that is deep fried in oil. Flavored poori is prepared by adding certain spices to the dough to make it more tasty. This recipe is slightly different from regular poori recipe and it has the gentle underlying nutty aromatic flavor of poppy seeds. You can eat this poori simply with honey, though it can be served with any gravy, especially channa masala. You can also use carom seeds instead of poppy seeds to make flavored poori.

Ingredients: (Makes approximately 15 pooris)

Wheat flour or atta – 1 teacups or 200ml measure (கோதுமை மாவு)

All purpose flour – 1 teacups or 200ml measure (மைதா மாவு)

Sour curds – ¾ teacup or 150ml approximately

Gingelly oil – 1 teaspoon

Salt – to taste

Flour – for dusting

Oil – for deep frying

Black sesame seeds – 1 teaspoon (கருப்பு எள்)

Poppy seeds – 2 teaspoons (கசகசா)

Note: You may add ½ teaspoon carom seeds (ஓமம்) to the flour instead of poppy seeds and sesame seeds. Alternatively you may soak carom seeds in a quarter cup (50ml) of water for 30 minutes. Strain the seeds and add the water to the flour. Use half a teacup (100ml) of curds. Please note that carom seeds have a very strong flavor, somewhat similar to thyme.

Flavored Poori

Method: How to prepare the dough: Mix wheat flour, all purpose flour and salt in a large bowl. Add sesame seeds and poppy seeds, and mix well. Now add curds to the mixture and knead it into firm dough. If required sprinkle little water, while kneading the dough. Add gingelly oil and knead very well (see Fig.1). Cover the dough with a wet cloth and let it stand for 30 minutes. Later Divide the dough into 15 equal parts and roll them into balls. Keep aside.

Flavored poori dough

How to make poori: Roll the dough ball into a thick, medium sized circle on a board using a rolling pin, dusting with flour as required. Please note poori is smaller in size than chapatti/roti. 

Rolled out poori

Heat oil in a kadai on medium flame; once hot, gently drop the rolled out poori into the oil. You will find the poori puffing up. Turn it over with a sieve spoon (ஜல்லிக் கரண்டி) and cook the other side. Once the poori turns golden brown, remove it from the oil and place it on tissue paper for the excess oil to be absorbed. Please note that few of the sesame seeds may crackle when you fry the poori. Deep fry the remaining rolled out pooris in the same manner. Serve hot with channa masala or any other gravy.

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Potato Masala (உருளைக்கிழங்கு மசாலா)

Potato masala (உருளைக்கிழங்கு மசாலா) is usually made as an accompaniment to poori, though it goes well with chapatti or pulka as well. It is one of the easiest gravy recipes and poori-potato masala combo comes in handy when you have to prepare a meal in a short time. Poori-potato masala is an all-time kids’ favorite and we used to have this combo on all Sundays when my son was growing up. Here’s the recipe.

Ingredients: (Serves four)

Potato – medium sized, 6no

Onion – large, 2no, sliced

Tomato – small, 2no, chopped

Green chillies – 4-5no, split lengthwise

Ginger – 1” piece, grated

Oil – 1 tablespoon

Turmeric powder – ½ teaspoon

Mustard seeds – 1 teaspoon

Split urad dhal – 1 teaspoon

Bengal gram dhal – 1 ½ teaspoon

Salt – to taste

Curry leaves – a few

Coriander leaves – chopped, 1 tablespoon

Note: You may add 2 tablespoons of boiled green peas when you add mashed potatoes, if desired.

Potato Masala (உருளைக்கிழங்கு மசாலா)

Method: Wash and cook potatoes in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove the potatoes from the cooker and cool them by running through cold water. Peel the potatoes, mash them and keep aside.

Heat oil in the kadai, add mustard seeds and when they start to sputter, add urad dhal and Bengal gram dhal and fry till the dhals turn golden brown in color. Add sliced onions and fry till the onion pieces become light brown in color. Add chopped tomato, green chillies and turmeric powder. Cover and cook on low flame till the tomatoes become pulpy and oil separates. Now add mashed potatoes, ½ teacup (100ml) of water, grated ginger and salt. Mix well and cook for two minutes. Switch off the fire. Garnish with curry leaves and coriander leaves. Serve hot with poori or pulka. 

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Channa Masala (பெரிய கொண்டைக் கடலை மசாலா)

Large chick peas or kabuli channa or whole Bengal gram (பெரிய கொண்டைக் கடலை) is not generally used in traditional Brahmin cooking, as against the small chick peas (சின்ன கொண்டைக் கடலை), which are used to make sundal or kuzhambu. However, gravy made with kabuli channa is much sought after as an accompaniment to chapatti or poori. Channa is also used in the preparation of various chats. Chickpeas are rich in protein, carbohydrates, vitamin B complex, iron, phosphorus and zinc. Channa masala is quite popular in my home and this recipe works great for me. Just give it a try.

Ingredients: (Serves four)

Kabuli channa or large chick peas – 1½ teacups or 300ml measure

Onions – large, finely chopped, 2 no

Tomatoes – large, chopped, 2 no

Salt – to taste

Sugar – ½ teaspoon (optional)

Kashmiri chilli powder – 1 teaspoon

Garam masala – 1 teaspoon

Amchur powder or dry mango powder – ½-1 teaspoon (adjust to taste)

Green chillies – split lengthwise, 3 no

Lemon – juice of half lemon

Ginger – 1” piece, cut into thin strips

Cinnamon – 1” piece

Cardamom – 3 no

Cloves – 4 no

Cooking oil – 1 tablespoon

Coriander leaves – chopped, 1 tablespoon

To be powdered:

Cumin seeds – 1 teaspoon

Coriander seeds - 1½ tablespoon

Pepper corns – ½ teaspoon

Method: Soak kabuli channa in sufficient water over night, drain the water in the morning and pressure cook with 1½ tumbler (300ml) of water for 15 minutes. Once the pressure subsides, remove channa from cooker. Transfer a quarter of cooked channa into a bowl and mash it well with a flat spoon. Keep aside.

Squeeze the lime and extract the juice. Add green chillies, ginger and a pinch of salt. Mix well and keep aside.

Roast cumin seeds, coriander seeds and pepper corns in a kadai till cumin seeds start to crackle. Switch off the fire and allow the ingredients to cool. Later powder the fried items using a mixer-grinder and keep aside.

Channa Masala (பெரிய கொண்டைக் கடலை மசாலா)

Heat oil in the kadai, add cinnamon, cardamom and cloves, and fry for 30 seconds. Then add chopped onions and fry till they turn light brown. Now add chopped tomatoes, cover and cook till they become pulpy and oil separates. Add the cooked channa along with mashed channa and mix well. Add ½ tumbler (100ml) of water, required salt, sugar and mix well. Now add amchur powder, kashmiri chilli powder and ground masala powder. Mix well and bring it to boil. Finally add in garam masala powder and mix well. Simmer for 5-10 minutes, till oil floats on the surface. Switch off the fire. Top it with lemon juice mixture and coriander leaves. Serve hot with rot, chapatti, paratha, pulka, poori or bread along with sliced onions.

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Culmination Point

Suresh woke up with a start to find cold water dripping from his face. He had a splitting hangover headache and tried to focus on what was happening. His wife, Santhi was standing by his side carrying an empty bucket. Her eyes were blazing like hot coals.

“Look at your son… He has fever… What have you done? Stolen money from my purse last night for drinking… Shame on you…”

He was distracted by the cries of his two-year-old son, who was lying on the mat. Santhi worked as a maid in four houses and Suresh knew it was hard work. But, he couldn’t help the craving for alcohol and had emptied her purse the previous evening.

“I borrowed this money from Sumithra amma to buy milk for the child… I have already taken advance from all the houses… What shall I do now?” Santhi dropped the bucket and started crying.

“You have ruined my life… you don’t provide us and take away what little I eke out...” She lifted the baby and walked out of the house. 

Suresh was tall and gaunt with coffee brown complexion and jet black curly hair that formed a halo around his head. His blood shot wide set eyes, thick moustache and misshapen teeth gave a rather menacing look. Presently, Suresh felt off-colour and desperately needed hot tea. He lumbered towards Nair Tea Stall, where he slumped on the bench next to Kabali, his long time friend. 

“Did you get the wages yesterday?” asked Kabali.

“Hmm… yes…” sighed Suresh, “What is the use? One of Ramu Anna’s thugs caught hold of me in the evening and took away all the money… On top of this, Santhi had picked up a fight early in the morning… What a miserable life…” 

“All wives are the same” commented Kabali wisely.

Ramu Anna was the local money lender, from whom Suresh had borrowed heavily pawning the little gold jewellery Santhi had.

“Is that ‘Tiger Babu’? Looks like he has become rich overnight…” exclaimed Nair. ‘Tiger Babu’, an undesirable history-sheeter in that locality, was approaching them; he was wearing new clothes, gold chain and gold rings. 

“Hey, you both… How are you? Nair anna, one special tea for me…” beamed ‘Tiger Babu’.

Kabali couldn’t control his curiosity “Babu, are you getting married? You look all decked up….” 

“No... No… my business is doing very well….” winked ‘Tiger Babu’. 

“What business are you doing now?” asked Kabali with a condescending look.

Babu leaned forward and said in a conspiratorial whisper “Easy job… chain snatching… just go around the deserted streets on your bike… once you spot the ‘bird’, speed along and snatch the chain… you should do it very fast… never look back… never go to the same area again… don’t forget to mask your face and the number plate… ok…” Having shared the trick of his trade, he looked at their reaction proudly. Vanity was Babu’s second nature.

“What if you are caught by the police?” asked Suresh sceptically. 

“Ha… Ha… Ha... this job is not for cowards…” departed ‘Tiger Babu’ with a sneer.

Suresh stared at the receding figure of Babu. “Don’t take Babu seriously…” Kabali cautioned. He did not approve of Babu’s ways.

Suresh and Kabali were construction workers and it had always been a struggle to make the ends meet. Construction industry was going through a slump and hence, they were out of work for at least 10 days a month. On these days Kabali took up loading-unloading job in the market. However, Suresh found this work too hard and generally whiled away time if he couldn’t get construction work. He blamed all and sundry for his wretched troubles. Out of frustration, he started to drink. One thing led to the other, and before long, he ended up neck deep in debt.

Suresh felt being trapped in a rut and could find no way out. Babu’s sneer kept troubling him and he desperately needed a ‘quarter’. The wine shop was only a block away; but, he did not have money.

******

Charu brushed her hair once more. Her thick dark brown mane looked lustrous and shiny. She was taller for an average Indian woman, with a wheatish skin tone and large eyes expressing melancholy. She looked elegant in a pale pink cotton sari with a matching blouse. Charu had a good dress sense, and she chose a thick gold chain with a pearl pendent and a pair of pearl danglers to go with her outfit. Charu looked at her reflection on the mirror and adjusted her sari. It was getting late for work. She called out for Bala, who rolled over in his sleep.

“Bala, I am leaving breakfast on the table… lunch is in the hot case…” Charu sighed.

Her husband Balaji worked in a call centre doing night shift. They hardly got time together. With rising inflation, it had been very difficult to manage with single income. Hence, she started working. Nonetheless, she was unhappy with the present arrangement and had been pestering Balaji to find a day-shift job, but, despite his best efforts, nothing had clicked so far. 

“In the interim, we have to manage somehow...” thought Charu wistfully as she closed the front door. 

Her workload was so heavy this month that she was held up late almost every day. To top it all, Charu couldn’t get a replacement for the domestic help, who had returned to her village a week ago. Sumithra, who lived next door, recommended her maid Santhi. Charu waited in vain for Santhi this morning and as a result, her entire routine went haywire. She quickened her pace, lest she might miss 8:45 shuttle service. In the peak hours, it took a good 45 minutes to reach her office.

******

Suresh was slowly staggering along the road after having his ‘quarter’ bottle of booze. Selva, the shop owner had warned him to pay up the money by evening without fail. Suresh felt angry and swore under his breath. Presently, a tall guy called him over to the side of the road. 

“Ramu Anna wants to see you…” he gestured towards the TATA Sumo parked on the roadside. Ramu Anna was a heavyset man, who chewed betel leaves all the time. He charged exorbitant interest and had employed a group of hooligans to collect money from defaulting customers. Suresh approached the vehicle and found Ramu Anna sitting in the front seat.

“Namaste” greeted Suresh tentatively.

Ramu Anna dismissed the greeting with a wave of his hand “Suresh, you have not paid the interest for this month… I have reached the limit of my patience… You better pay the money by tomorrow morning… Or else I will send my boys to your house… This is my last and final warning…” he gestured to his 'boys' and drove off.

Ramu Anna’s boys were ruffians and Suresh shuddered to think of the consequences if he failed to pay on time. He had to get money somehow. With a determined look, he trudged towards his house.  

******

Charu managed to reach office on time. She had barely settled down to work, when the Project Manager called her for a discussion. The client had sought a few additions to the statement of work.

After going through the requirements, Charu protested “This increases the scope of the work, Sir...”

“I agree, but you surely know how important this project is... we have to fulfil the requirements and complete the work on time...”replied the manager firmly.

“Then you will have to extend the deadline, Sir... Already the team is working long hours...” Charu pleaded.

“We can’t help it Charu... you can offer cash incentives to the team members...You are the team leader... Do whatever it takes, but get the job done...” with these words the manager dismissed her.

Charu drew up a new schedule, and had a tough time convincing her team. By the evening, bleary-eyed and exhausted Charu continued to work resolutely to deliver the final product on time. 

******

“Santhi has taken the child to the hospital... Why don’t you help her out once in a while? Poor thing, she has to manage everything on her own...” said his neighbour as she handed over the house key to Suresh. She had witnessed his frequent drunken brawls. Suresh was consumed by an impotent rage whenever Santhi reminded his inability to earn, either by her words or deeds.

“I will show her today what I am made of...” Suresh cursed as he rummaged through their belongings, only to find a tiny gold baby ring. He threw it back in the trunk.

“This won’t do... I need something more valuable...” Suresh started ransacking the house in desperation. Something fell down with a clang and he found the kitchen knife lying near his feet. After a brief thought, Suresh left the house with the knife rolled safely in a hand towel. 

******

Charu had just dispatched the final product. With a sigh of relief, she looked at the clock. It was 10.30 PM; if she could just hurry she might be in time for the 10:45 shuttle, the last one for the day. To her bad luck, project manager had called for an update and by the time she reached the bus shelter, the last bus had already left. The bus shelter was on the main road, lined by shops and other commercial establishments, which were all closed. Charu found nobody in the vicinity. She could have asked the HR Department to arrange for a cab. This would have meant further delay and she was apprehensive about travelling alone with an unknown driver. 

“If only I had left 5 minutes early...” rued Charu. 

******

Suresh entered the main road through a deserted alley and looked around surreptitiously. He could find nobody except a fair, tall woman standing near the bus shelter under the street lamp. She was wearing a gold chain that glittered in the street light. 

Presently she was speaking over the phone, “Bala, I have missed the last shuttle just by a minute... No... No... Didn’t ask Suma for a cab... You know the problems... Can you come and pick me up immediately? It’s rather lonely here... Yes... I am waiting near the bus stop as usual...I will take care... Don’t worry...” she switched off the phone.

“This chain would take care of my present troubles... I could do with the phone as well... She has just called someone... I should act swiftly...” Suresh pulled out the knife and started walking unsteadily towards his prey.

******

Charu looked at her watch. “It only takes 10 minutes for Bala to reach here... He sounded rather worried... Told me to stay safe...” She felt uneasy and looked around. A dark, lanky figure was walking towards her, in a stealthy manner. Charu felt agitated and started searching her bag for the pepper spray.

******

Suresh saw her groping in the bag. “What is she looking for?” he was worried. He had heard of women carrying chilli powder or even knives for their personal safety. He lunged with the raised knife and the woman let out a shriek. Suresh pushed her against the lamp post, with his left hand closing around her neck.

******

Charu started choking with her assailant’s hand pressing around her throat. She could smell the stale breath of alcohol and see his menacing eyes in close proximity. She felt revulsed and pushed him with all her might, but he was too strong. His right forearm was across her face and she plunged her teeth deeply into it. He retreated with a yell. Charu turned to run, but he caught her left hand and pulled her back. 

******

Suresh’s forearm was bleeding and he dropped the knife. He was blinded by anger and pain. 

“Bitch... How dare you?” All his frustrations mounted to the fore. Alcohol and rage clouded his mind. He pulled her back and pushed her against the lamp post. She lost balance and hit the post with a thud.

******

Charu lost balance and fell backwards. Her head hit against the solid cement lamp post. For a moment there was an excruciating pain at the back of her head. She saw a pair of blood shot eyes and a face screwed up in anger. Then there was total darkness.

****** 

Suresh watched her slide limply down and sit precariously on the platform. Her head made a long red mark along the length of the post and finally, hung to the side. She was not protesting anymore. Nor did she move. Her legs were folded at an odd angle and her hand still clutching the handbag. 

An eerie silence descended on Suresh. It took ages for him to grasp what had happened. As the consequences of what he had done slowly dawned on him, his hands started shaking uncontrollably and he was consumed by a paralyzing terror. The world stopped around him and time remained static.

A vehicle honked at a distance. Suresh woke up from the drunken stupor, glanced at the still form of the woman, and then started running down the dark alley at breakneck speed.

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Poori (பூரி)

Poori (பூரி) is an Indian flat bread made with wheat flour and is deep fried in oil. It is a popular tiffin item that is commonly served with potato masala. Poori is an all time favorite tiffin item for children. You can pack poori with potato masala or jam in the lunch box. My grandmother used to serve home made mango jam with poori, and they make a wonderful combination. Poori-potato masala is an easy combo that can be made quickly, if you have to prepare a meal in a short time.

Ingredients: (Makes approximately 15 pooris)

Wheat flour or atta – 2 teacups or 400ml measure (கோதுமை மாவு) 

Water – little less than ¾ teacup or 130ml approximately

Gingelly oil – 1 teaspoon

Salt – to taste

Flour – for dusting

Oil – for deep frying

Poori (பூரி)

Method: How to prepare the dough: Mix wheat flour and salt in a large bowl. Add water little by little and knead it into firm dough. Add gingelly oil and knead very well (see Fig.1). You need to use less water for poori dough than pulka or chapatti. The poori dough should be firmer than chapatti or pulka dough. Divide the dough into 15 equal parts and roll them into balls. Keep aside.

Poori Dough (பூரி மாவு)

How to make poori: Roll the dough ball into a thick, medium sized circle on a board using a rolling pin, dusting with flour as required. Please note poori is smaller in size than chapatti/roti. Heat oil in a kadai, on medium flame; once hot, gently drop the rolled out poori into the oil. You will find the poori puffing up. Turn it over with a sieve spoon (ஜல்லிக் கரண்டி) and cook the other side. Once the poori turns golden brown, remove it from the oil and place it on tissue paper for the excess oil to be absorbed. Fry the remaining rolled out pooris in the same manner. Serve hot with potato masala or mango jam or any other gravy.

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