Porridge athava Payasam mega festival at home - Amma's swantham prepration
Today the lunch was from a hotel in Cochin. As a change I ordered rice (the big one called as boiled rice) and he brought some vessels with curries and kuttan(sabji). The usual curries namely moar, sambaar, mooru curry, rasam etc. I was upset and thought it is a practice to have lunch and I should satisfy my stomach with whatever I get. I could see one more vessel, a small “kutti” one and to my surprise it was the payasam (kheer or porridge). Now I was really happy to see my favorite in the eatables.
I completed my lunch and had the porridge so that the taste remains in the taste buds and I could enjoy it for a couple of hours. Sorry, forgot to mention that I washed my mouth very well. : ) when I mention about payasam and my love for it I should not forget to mention the weekly payasam festival we used to have at the home. Now when the festival comes into picture, I should also mention about the taste of my family members.
My Father and sister are fond of the dishes that are too spicy whereas I and my mother like sweet items. I hope you would have guessed who could be the visitors of this festival. Yes, it was my mother and me. My mother says that when I was a child I never eat things without insistence of my mother or shouts from my father. She says that I always would eat porridge from my childhood without any issues and would always ask for another plate of it soon. She never prepared any professional porridge for me in the childhood, rather she will pour some milk in rice, with jaggery finely chopped and coconut grates, however I liked it very much.
Later when I grew up, we started making porridge every week and after the introduction of daal and bulk sugar scheme, it raised to 4-5 times every week. I understand you would think what this sugar and daal has to do with this Payasam. In my house it was decided to purchase sugar and the grains in bulk to save money and avoid frequent visit to shops. My neighbor had a daal mill and we purchased daal in sacks of 50 and 100 kg’s that will last for a year.
The preparation schedule was really funny where I would look at my mother and give indication about my father leaving the house after his daily lunch. She would then wave her hand and we will start the works for the porridge preparation with me doing the initial works like grating coconut and cutting balls of jaggery into small pieces. We would use sugar most of the times and each time it would be a different payasam. I am sure if my mother would be blogging then we would have a lot of pyasam recipes. We have almost tried all sorts of payasam.
After a couple of months my father realized the shortage of sugar and other household items and he thought to find the cause. With the help of the detective of the house(My sister Anjali) and his skills of intuition he came to the conclusion that I and my mother are the roots of the problem. He ordered to reduce the habit of making porridge and we did it for some weeks.
We later resumed it but I miss my mother a lot and the nice days we had at home. Amma!!! Mm… I love the tasty food made from her hands. Do you miss the same?
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