The mood at VatulNet HQ is a bit somber today what with miserable southern weather, the western world in an understandable tizzy, and the second anniversary of friend Matthew Baker’s passing. Stewing in the heat of Houston himself, txyankee shares the eulogy he wrote for this intelligent and vivacious Stratfor analyst who was killed by a crazy neighbor.
Not a habitual cook, I ventured this past weekend into preparing an entire South Indian meal from scratch. The menu: dosas, sambar and payasam. KM’s charge was making the masala dosa, chutneys and pakoras. Thus, my esteemed colleague and I would bring together people of varying backgrounds to partake in the novel experience of South Indian home cooking. As it turns out,
a) I do have patience,
b) said patience works only on highly personal projects born of motivation, and
c) were Tamil Nadu to have a state fair with a sambar-judging category, my potent concoction may just win all possible ribbons.
Now, I relay some of my personal experiences as a modern-day, female scientist who switched a few big gears as she moved into the kitchen.
What Not To Do:
1. Do Not Freak Out When Grinding urad dal, parboiled rice and raw rice in a 12-year-old Braun blender. As much as the urad dal does not want to grind down and however coarse the rice initially seems, stop the emergency call to mom this instant, step away from the phone, and use the time to break the dal and rice into smaller batches. The stuff eventually grinds down and your tears don’t help one bit when it comes to the correct amount of moisture required.
2. The Low Flame Is Your Friend. Hence, the title of this post. No part of the meal tastes hurried, burned or undercooked when you let the pot absorb the heat slowly, instead of outright blistering and shriveling your food into oblivion. Take heed, ye wannabe Tamilian cooks, the thalichukottal (tempering of spices in hot oil before adding to meal) is amazing when you let it take its time and let all of the mustard seeds pop and the urad dal cook to golden perfection.
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