Milagu Kozhambu

As I enter, I am greeted by a beaming smile of the hostess with the traditional warmth of “Ulla Vaa”, I find myself amidst gundu malli poo vasanai (yes, it is now available once a week at our Indian store), the rustle of Kancheevarams, the glitter of diamonds, fragrant perfumes, a few brightly colored bouquets, little girls in brilliant silk finery, running around the area with their friends, fluorescent lights hitting the cynosure and the gentleman of the house with a camcorder, not to mention the irresistible aroma emanating from the kitchen. If you have assumed that I am writing about a nichayathartham or kalyanam that I attended recently, you stand forgiven.  It is Golu that I am talking about! It was Navarathri – the festival that heralds the season of silk, music and diamonds among the ladies.

Yester years’ Indians though settled abroad have not forgotten their roots. For them it is their way to stay connected to their tradition. It is the season of art and handicrafts, the season to polish their diamonds, the brass kuthu vilakku and other dainty silver ware, air out or bring out their most recently purchased silk sarees, a season when gravity surfaces from within them to showcase their artistic prowess. It is the much awaited season of Golu. While the average mami removes her Rubbermaid boxes of Golu Bommais from the garage only a couple of days prior to the start of navarathri, a mami of diligent planning removes the bommais a week ahead. Such a mami has not forgotten to add a few bommais to her repertoire from her annual summer vacation in July. While thematic golus are in vogue, props and backgrounds have turned up in the US stage, adding a dash of color and fervor to resonate with their families in India. Golu and silk are inseparable here akin to Chennai and Margazhi Music. RmKV, Nalli and Pothys find free advertisement all over the city and the scenario is further augmented by the aesthetic tradition of Golu – the pattu.

One cannot deny that this is the much awaited session of the soiree. As the hostess initiates “Yaaravadhu Paadungo”, it is not unusual for a few shy to feign cough, blow dry noses and claim sore throat. Trained mamis reverberate to the season’s characteristic and perform their well-rehearsed piece. There are some occasions when the guests start off and it becomes a little too impossible to contain the amusements of all the people around when a guest jumps off the way unmindful of the scenario (sometimes closing eyes too) and it becomes imperative for the hostess to serve a juice to give a break. But everyone is convinced that there is no talent show here and the hostess just feels honored if they sang few songs.

The considerate hostess then serves a wide range of delicacies like kalandha chaadham, sevai, medhu vadai and sambhar, payasam, seven cup cake etc. in addition to the customary chundal.

And while eating there is always some little tidbit that is shared or exchanged among the women folk – the other Golus, the latest sarees, the newly purchased diamond bangles – after all, it is our way of catching up with oor vambu in addition to the ones on FB!

As if the icing is not enough, the hostess also sends with a big tamboolam – the traditional vethalai, paaku, manjal-kumkumam, pazham and an extra something unique, that she has carefully chosen from Jaybee creations in Mandaveli or the newly opened Tambulya in Mylapore but certainly that which deserves an air of appreciation for her thoughtfulness. As the guests leave, an invitation is extended to the others there – “Enga Aathulayum Golu Vechurukkom. Vethala Pakku Vaangikka Vaango” is conventional.

The same scene is looped many times during the weekend. This whirlwind of social visits has the ripple effect of reciprocity in an ever widening circle of acquaintances. While the season leaves a sweet taste in our minds, it does leave our stomachs in a bit of protein extravagance that I am forced to quote something that I came across in the web –

I have an earache:

2000 B.C. -Here, eat this root.
1000 A.D. -That root is heathen. Here, say this prayer.
1850 A.D. -That prayer is superstition. Here, drink this potion.
1940 A.D. -That potion is snake oil. Here, swallow this pill.
1985 A.D. -That pill is ineffective. Here, take this antibiotic.
2000 A.D. -That antibiotic is artificial. Here, eat this root.

(Author Unknown)

I must admit that this is true at least after a season of profligacy. An antidote is the milagu kozhambu. Its fiery taste tickles the taste buds yet remains gentle to the tummy. A chutta appalam is its best confidante for lunch the next day.

Ingredients

Tamarind – a small lemon sized ball; turmeric powder – 1/4 tsp; asafoetida (hing)- a pich; curry leaves – 1 sprig; salt – to taste; chana dal – 2 tbsp; toor dal – 1 tbsp; black peppercorns – 1 tbsp; red chilli – 1; asafoetida – a pinch; curry leaves – 1 sprig; oil – 1 tbsp; mustard seeds – 2 tsp.

Recipe

Fry chana dal, toor dal, peppercorns, red chilli, hing and curry leaves in 1 tsp. of oil till golden brown and grind into a paste or powder. Soak tamarind in hot water for a few minutes and extract about 1/2 cup of pulp. Add the paste or powder into the pulp. Add turmeric powder, hing and salt to the pulp. Season mustard seeds, and curry leaves in 2 teaspoons of oil and add the tamarind pulp. Boil well till it thickens and the quantity is slightly reduced.

Serve hot with chutta appalam (roasted appalam) or deep fried appalam or pappadum.

Bon Appetit!