Appa was already asleep on the easy chair, when we went back home. I stood in front of him, trying to figure out, how best to get him to agree something I know he wouldn’t.
I wanted to stay in Chengannur today and there is no way he is going to let me do that, because he has to come and fetch me again tomorrow.
I went to the kitchen and found Chakki
“Will you make me a nice cup of your special coffee, Chakki?”
“What is going on Kochumaharani?, Why do you need coffee at this time of the day?”
“shhh Chakki, I will tell you later. I also need some tapioca chips and slivers of coconut.”
“You better tell me now, if you want me to make it for you”.
“Oh Chakki, why don’t you trust me, I want Coffee and chips to panjaraadi (butter) Appa, so he will let me stay here tonight”.
“Oh, and your father will fall for it eh?”
“We won’t know till we try it right, Chakki?
“But Nina, we haven’t eaten lunch yet and your father would want to eat lunch first.”
“Aiyya Chakki, Now what will I do?”
“You can panjaraadi (butter) him, when you are having lunch.
Suddenly I felt like a helium balloon that lost all the helium. One minute I was full of hope and the next minute, nothing.
“What are we having for lunch Chakki?”
“Your father’s favourite, we are having kanji (porridge), pazhamanga achar(mango pickle) and Moru(butter milk ).
In the summer I helped Ammachi to make mango pickle.
The mangoes without any bruises on them were used for making the Pazhamanga achar( mango pickle). Ammachi made a solution of salt and chilli powder in a big Chinese claypot meant for making pickles and carefully placed the mangoes inside. She then poured some gingelly oil on top and covered with a cloth and tied it tightly with a small rope. The claypot was kept inside the granary for storage.
In the peak of monsoon, when it is even impossible to light a fire, Ammachi would have a feast, eating pazhamnaga achar(mango pickle) with kanji (porridge). The gravy comes from the brine, which after months in storage would become a delicious mix of mango sap and salt and chilli powder. Complete flavour of sweetness, sourness and spiciness.
While the rain out side is doing the dance of destruction. damaging the crops and flooding the fields, Ammachi would enjoy the fruit of her labour, till the next summer and harvest.
I went with Chakki to the granary to get the pickle. Chakki opened the cloth cover of the claypot slowly. She placed the cloth cover in a clean plate.
“Why are you putting the cover in a plate, Chakki?”
“Nina, this pickle will last a long time, if we take care of it. But we have to be careful, and keep everything clean.”
Chakki used a special wooden scoop and scooped up 5 mangoes, one for each of us and placed them in a bowl. The nshe scooped the brine and poured over the mangoes.It smelled heavenly.
“Nina, go and wake up your father and tell him lunch is ready”, Chakki ordered
“Where is Ammachi?”
“Must be in the fields taking to her plants”
“Ammachi, Ammachi” I called her, trying to see where she was and in the end woke my dad from his slumber.
“Oh, Nina, why are you screaming like this” He asked me annoyed
“Because, it is time for lunch and there is pazhamanga achar(mango pickle).”
Suddenly my annoyed father got up and was heading towards the well to wash his hands. My helium balloon was back in action..with hope.
To make Kanji( porridge)
http://injimanga.blogspot.com/2006/05/kanji-rice-gruel.html
So did he allow you to stay?
I never had the pazhamanga achar. But we used to make uppumanga–almost similar process take fresh gree managoes, put it a solution whose major ingredient is salt in the chinese pot (uppumanga bharani) and the keep it stored as you had mentioned.
We also used to make pazhamanga curry (ripe mango curry)which is a delicious (sweet and sour) curry made of pazamanga (ripe mangoes) and served hot.
Pazhamanga achar, I have to ask my mom about it.
Alone to read the names of these foods makes me drool … they seem so difficult to prepare though! You have beautiful blogs indeed … may I invite you to visit mine and take together with me and many others a tour through Munich, my hometown? You’re MOST WELCOME!!
I love mango pickle, actually I have some mango in salt, has been soaking for some time .
so I hope your panjaaradifying works out in the next post.awaiting it with bated breath.
hmmmm mango pickle…I love my mom’s pickles and it’s been years since I had it.yum!
i was on kanji for a week due to a fever…nothing tastes better than kanji then with a bit of achaar to go with it!!!
missed ur last several posts due to my exam…now gotto go back and read and catch up!!!
Hey happy mother’s day
Kanji diplomacy was too good :)) My first exp with Helium baloon was a scary when a classmate got burnt. She was too close to a candle I think. The fear remained for sometime.
My Ammachi made pazhamanga curry and uppumaanga achar like your ammachi’s pazhamaanga achar. She would make a delicious concoction after chopping it and mixing it with chopped onions, green chillies, curry leaves , topped with coriander leaf (which she grew). Eating it plain was also yummy.
Happy Mother’s Day 🙂
is ur pazhamanga same as kadumanga???
hmmmmmmmmmmmmmmmmmmmm
Alexis: Ammachi made the achar with semi ripe mangoes..and from the brine she made manga moru..yummy
I Love Munich:thank you for visiting my blog..Yes, the food from kerala is the best!!!
Starry Nughts: raw mangoes in salt? hmmmmmm
maya: njan than super panjara
Jiby:glad to have you back, hope you are feeling better
Thanu:thanks
Silverine:My ammachi was allergic to coriander leaves. She would never ever put it in the curry, but curry leaves and her..they were inseparable.. thanks for the wishes
Dew drops: No.. this one is whole mangoes, almost ripe and then pickled. Ammachi used those small sized one. And it tasted heavenly..
Q8techdrive: entha kothi varunno?
oh, i didnt see the link. thanks for linking me.:)
lg: when you have written about our simble kanji, how not to link you?
peru pole thannai…assal kanji !!
:))
Jac:ennenkilum ninne ente kayil kittum, appol kanam
kanthari! kollum gnan. X-(
Ithilum valiya velliyazcha eee vappa palliyil poyittilla.
pinneyanu eee kanji pennu!!! >=P
venda mole…venda mole…
Jac: kure nalayittu kidannu velayunnundu.. ennekilum ninne ente kayyil kittum… annnnnnnnerrrrrammmmmmmmm kanaaaaaam