Peeping out...

In southern India, traditionally children sleep in a ‘thooli’ (தூளி), which is nothing but a cloth, tied to a wooden rod hung from the ceiling with a rope. It is somewhat like a hammock. Usually a cotton sari (புடவை) or dhoti (வேஷ்டி) is used for this purpose. Babies sleep well in a ‘thooli’ than in a cradle as the cloth covers the baby snugly giving the feeling of being in mother’s embrace. A long rope is tied to the rod so that the adults can rock the ‘thooli’ from a distance, even as they are engaged in their chores. ‘Thooli’ is the ideal baby rocker in the hot climate that prevails in India.

When the baby wakes up, he cannot climb out of the ‘thooli’ and hence, he peeps out by lifting a flap, which is an endearing sight. I tried to capture this natural moment in this painting, which was executed with Indian ink on textured paper using dry brush technique. The baby is looking happy after a good nap in the cosy ‘thooli’!

Peeping out -  Indian ink on paper - 14" x 17"

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Nuisance

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Nilavembu Kashayam (நிலவேம்பு கஷாயம்) or Creat extract

Nilavembu (நிலவேம்பு) is a herb that grows in India and other Asian countries. It is called creat or green chirayta in English. Nilavembu literally means ‘neem of the soil’ as it has a strong bitter taste. Hence, it is also known as ‘king of bitters’. In the state of Tamil Nadu, people are familiar with nilavembu as the Government has been distributing ‘nilavembu kudineer’ (நிலவேம்பு குடிநீர்) for the prevention of Dengue fever.

Nilavembu or Creat

I first came across this herb a few years ago, when I was recuperating from chikungunya fever. An ayurvedic powder gave great relief of residual joint pain, and later I learnt that it contained nilavembu.

Nilavembu plants are not found in the neiborhood often. It is a small plant bearing white flowers with purple marks. However, you can easily buy dried twigs of nilavembu at any store that sells native medicines (நாட்டு மருந்து கடை).

This wonderful herb has many medicinal properties and has been used by both Siddha and Ayurveda medical systems from ancient times.

Analgesic, antipyretic and anti-inflammtory properties of nilavembu make it effective in treating dengue, chikungunya and other fevers. According to research studies, nilavembu is effective against common cold; and has anti-diabetic and anti-oxidant properties. Wilson E et al in their review article state that nilavembu is used to treat joint pain and frozen joints. My colleague and an Ayurveda doctor, Dr Paranthaman informs me that nilavembu improves our general immunity.

Nilavembu extract or kashayam (நிலவேம்பு கஷாயம்) can be made easily at home. Boil 2 teaspoons of dried nilavembu twigs in 1 teacup (200ml) of water, till the quantity reduces to half. 

Boil nilavembu twigs in water

Continue to boil till the quantity of water reduces to half

Allow it to cool. Filter out the twigs and drink the extract, which is very bitter to taste. If you find the taste not agreeable, take a few pieces of palm candy after drinking the extract. Nilavembu powder is also commercially available now. 

Nilavembu Kashayam (நிலவேம்பு கஷாயம்) or Creat extract

Note: Nilavembu is best avoided during pregnancy. If you have any co-existing medical condition or if you are already taking other medications, please consult your physician or Ayurveda doctor before using this herb.

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Fruit Basket

Ananda stood in front of his Guru. There was a basket of mangoes at Guru’s feet. Some mangoes were ripe, while most others were raw.

“Ananda, several pupils are complaining that you are calling them names and using bad words. Is that true?” Guru asked gently.

Ananda meekly nodded his head and looked down.

“Very well my child, have a mango...”

Ananda couldn’t believe his ears as he was expecting to be punished.

“Go on... have a mango...” Guru urged with a smile.

Ananda picked a mango from the basket.

“Why have you picked a ripe mango, Ananda?” Guru asked kindly.

“Because ripe ones are sweet and tasty, Sir...” replied Ananda.

“So you won’t choose a raw mango when a ripe fruit is available... Isn’t it?” Guru enquired.

“Yes Sir...” Ananda nodded his head.

“Why do you then use bad words, when you know so many good words? Using bad language does not make you a tough guy... It only shows you in poor light...” Guru looked at him with tenderness and love.

A little while later, Ananda left Guru’s presence carrying a ripe mango and a wonderful message.

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Potato Sweet Corn Curry (உருளைக்கிழங்கு மக்காசோளக் கறி)

Traditionally sweet corn (மக்கா சோளம்) is eaten as a snack, after roasting on direct fire and smearing with salt, red chili powder and lime juice. However, in recent times sweet corn has found its place in daily menu, especially in salads, curries and gravies. Sweet corn is rich in vitamins B complex and C, as well as minerals. In this recipe, I have combined sweet corn with potatoes, which are cooked along with fresh spices. This curry goes well with rotis, chapattis and parathas.

Ingredients: (Serves four)
Potatoes – medium, 3 no

Sweet corn kernels – 1½ teacup or 300ml measure

Salt – to taste

Onion, medium – 2 no

Bay leaf – 1 no

Curds – 2 tablespoons

Mace – 1" piece

Cardamom – 3 no

Oil – 1½ tablespoons

To be roasted:

Cinnamon – 1" piece

Clove – 3 no

Coriander seeds – 2 tablespoons

Cumin seeds – 1 teaspoon

Saunf or fennel seeds – ½ teaspoon 

To be ground into a paste:

Tomato – large, 1 no

Green chili – 1-2 no (adjust to taste)

Coriander leaves – chopped, 3 tablespoons

Roasted ingredients

Potato Sweet Corn Curry (உருளைக்கிழங்கு மக்காசோளக் கறி)

Method: Chop the onions finely and keep aside. Pressure cook potatoes for 5 minutes or 5 whistles; when the pressure subsides remove the potatoes from the cooker, peel the skin and cut into medium sized cubes. Steam the sweet corn kernels in the pressure cooker or steamer for 10-15 minutes. Remove the seeds from cardamom and powder them along with mace using the mortar and pestle. Keep aside.

Heat a kadai or wok on medium flame; add cinnamon, clove, coriander seeds, cumin seeds and fennel seeds. Sauté till the cumin seeds start to crackle. Switch off the stove and transfer the contents to a bowl. Grind tomato, green chili, coriander seeds and roasted ingredients into a fine paste using the mixer-grinder. Keep aside.

Heat oil in the kadai; add bay leaf and sauté for 30 seconds. Add chopped onion and fry till the pieces turn light brown in color. Now add in the ground masala paste. Cover and cook on medium flame till oil separates.  At this stage, add steamed corn kernels, potato cubes and 1 teacup (200ml) water. Mix well and cook on low flame for 3-5 minutes. Beat curds, add cardamom-mace powder and mix well. Add in the curd mixture finally and blend well. Simmer for 2 minutes and remove from fire. Serve hot with roti or chapatti and salad.

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