The Rich Vegetarian

An Examined Life

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Tag: Kerala (page 1 of 2)

Big Feelings

O Kerala, I have Big Feelings for you.

But it is a complex situation. A lot of love, an equal measure of nervousness, a hefty dose of the imposter syndrome, a heart full of pride (misplaced?)… it is all in there.

Let me explain.

I am a born-n-bred Mumbaikar (or Bombayite, as we were called before the city’s name changed). I grew up in this heavily populated behemoth of a city, crazy and gorgeous and polluted and filthy and magnificent and majestic… It is easy to run out of adjectives when you talk about Bombay. The city is maddening and aggravating in all these ways but it only takes a quiet Sunday morning for me to fall in love again. And it leaves me breathless. And like many other Mumbaikars, I also feel that this city is still young, wild and raring to go. And I am the old one here. I, who always thought of myself as the young girl who grew up in Bombay, am now the middle-aged woman. And Bombay is only getting started with her youth and wild days and colorful nights.

Us Mumbai folks speak many languages. Most of us speak Hindi, or some version of it. Either the grammatically correct one (if your family hails from North India) or the Hinglish version (if you liberally mix English in), or a third kind (which has Marathi words thrown in). I am sure there exists a fourth type, and a fifth one too. To put it simply, we (or I) speak a smattering of languages. My apartment building had many families originally from Gujarat, so Gujarati is another language I have a fair understanding of. Then there is the matter of Marathi, spoken by so many of my friends… so yes, I can follow a good bit of Marathi too. Oh, I forgot about Tamil, another language I was exposed to in my childhood.

That leaves Malayalam, my native language, my mother tongue… It is the language spoken in Kerala, the southernmost state in India, known as “God’s own country,” where my family hails from.

As a child, I spoke Malayalam at home. I even learned to read and write it at school (for four years). We watched Malayalam films, visited Kerala every summer vacation, met up with extended family, cousins and friends regularly… All in all, I had a decent grasp of the language, and I was comfortable speaking it (albeit with some English thrown in).

But then it began to change. For one, I married a guy whose family came to Mumbai by way of Gujarat, and they spoke Gujarati. Of course, that proved to be an advantage for me because I follow Gujarati pretty well. But then, my connection to spoken Malayalam suffered. Next, I moved to the United States, and that did not help either.

Like every expatriate, I spent a few semi-frantic years trying to keep the connection alive. I hunted up favorite Malayalam films on Youtube. I got hold of Malayalam books so I could maintain my knowledge of the spoken word (that one remains intact till date). Despite massive apprehension and fear of looking/sounding foolish, I took (and continue to take) every opportunity to speak Malayalam with fellow speakers, even as I am nervous about using the correct tenses and phrases, etc.

All in all, I am unsure and lacking in confidence but I desperately yearn for improvement. I want to be the girl who switches between languages flawlessly. I want to be that effortless individual who can navigate languages and cultures with consummate ease.

The truth is that I am not that individual. I hope to attain that image someday but it isn’t my current reality. I will (forever?) be the girl who speaks/writes/expresses primarily in English.

And all of this may have been perfectly acceptable, if not for the fact that my heart beats loud and proud for Kerala. I take immense pride in the fact that I have roots there. I couldn’t count the many ways I adore God’s own country. Kerala’s sights and sounds, tastes and fragrances bring me home every time. My love for Kerala is probably irrational in many ways (and I think it may be the case with my father too, another hopeless romantic). It is based in nostalgia, family, sensory recollections, language. It is a bit of a strange affliction, not shared by my sister who had a similar upbringing. Is this notion all romantic, and more so, because I live abroad? Perhaps. But I am a romantic, just like Daddy, and that’s probably why both of us are crazily in love with Kerala.

I once wrote an old post where I quoted, “You can take the girl out of Kerala but you cannot take Kerala outta the girl.”

Leaving India has only made the Kerala-shaped corner of my heart beat louder.

As for Malayalam, I will continue my adventures. I may look/sound foolish but I am not lacking in sincerity.

Scrawled Keepsakes/Parippu Pradaman

As a child (or a young adult), I never cooked. I did not know how to. I could rustle up a decent cup of instant coffee but that was it. Mummy tried her best to get me to help around the kitchen, maybe learn to cook a few basic things. But I wasn’t remotely interested. Mom, the smart and wise woman that she is, gave up on the obvious-to-be-wasted effort. Her thought? You will learn to cook when you need to.

How right she was. I had to cook when I arrived in the United States, a young and hopeful bride, hopelessly earnest and wondering/wandering. And so I learned. Longtime blog readers may recall some old posts where I described cooking a dal, that I thought was moong and ended up being masoor instead. I used to call Pinch at work asking him to troubleshoot “difficult” cooking situations. Ahh, those were the days.

I started maintaining a notebook of recipes I got from Mom. And that’s how I got hold of the Parippu Pradaman recipe.

Parippu Pradaman Recipe

This is a traditional Kerala dessert made from moong dal, jaggery and coconut milk. Yes, it is vegan. And it is ready in minutes, if you use canned coconut milk. You can fancify it with raisins and toasted cashews, if you like. I love the simple version, so here you go.

Need any further instructions, or will those four lines suffice? 🙂

Ingredients

3/4 cup moong dal
1/2 cup jaggery (or to taste)
2/3 cup canned coconut milk (full-fat)
powdered/crushed cardamom, dried ginger (optional)

Method

  • Roast moong dal in a pan until lightly toasted. Let it cool. Rinse with water a couple of times to wash off any dust, etc.
  • Cook moong dal in a pressure cooker.
  • Mash the cooked moong dal with the back of a spoon until it has a somewhat uniform consistency (no lumps).
  • Place jaggery in a pan. Add boiling water so you can mix the jaggery evenly. Cook on medium-low heat until the jaggery melts and turns syrupy.
  • Add moong dal to the jaggery syrup. Mix well.
  • Pour coconut milk into the moong dal-jaggery concoction. Stir well. Turn off the heat.
  • Sprinkle crushed cardamom and dried ginger on top. Serve warm or cold.

Parippu Pradaman

Notes

If you wish, you can add more (or less coconut milk), so as to get a medium-thick consistency. I think you might also be able to get away with using low-fat coconut milk but then you will miss the incredible creaminess of the preparation. 🙂

You can also vary the amount of jaggery you use, if you would like the dish to be more (or less) sweet.