However much we master our cooking, Mom’s food is veryspecial, and we often crave for Mom’s food. I don’t know, whether it’s her loveor a secret recipe she’s yet to share with me, that makes her food so special.
I attribute reasons to be her love and purity shepractices. Let me give you a brief background. My mom is a convertedvegetarian. All of us started practicing vegetarianism, when we were introducedto meditation by Brahma Kumaris. She strictly practices ‘Purity’; she onlytakes food cooked with God’s remembrance and doesn’t take onion and garlic. Hinduismpromotes Saatvic food i.e. vegetarian food but avoiding certain type ofvegetables. Onion and garlic is believed to be increasing impure feelings.
Whatever she cooks at home she will offer it to God, before serving to family. Hence it could be her love, pure feeling and on topof it, God’s love that make’s mom’s food so special.
I always bring something along with me from home,something that I could cook and bring mom’s food taste into my dishes. Currypowder is a wonderful ingredient to bring back from Mom’s kitchen. Her currypowder is influenced by Sri Lankan Tamil (Northern) origins, but with somemodifications. She only consumes very little chili (unlike me), again it isbelieved to be increasing heat and anger in oneself.
This curry powder has zero chili and has protein fromSoya, yellow split peas, orid dhal and toor dhal. It also has rice. Addingthese legumes and rice helps to give tanginess to gravies made with thiscurry powder. Gravy will be much thicker and tastier. So here you go…. secretrecipe for my mom’s curry powder.
Print recipe here
Ingredients to make 500g Curry Powder
250g Coriander Seeds
Method
In a large wok dry roast each ingredient separatelytill aromatic. Time differs according to each ingredient.
Please note orid dhal, soya and rice have to be roastedtill golden brown.
Grind to powder using dry grinder. To get fine powder,sieve ground powder and re-grind remaining coarse pieces.
Spread ground curry powder and leave it to cool down.Afterwards pack them in dry and air tight container. You can use this curry powder to makegravy curries and to season stir-fries.
I also bring back curd chilies from home.These are green chilies marinated in yoghurt and salt and sun dried till theyare crispy. These can be stored in air tight container for months. These arefried, served as a side with rice and curry meal along with crunchy waferscalled “Papadams”. When curd chilies are fried it has crunchy salty taste, with mild hot taste.
Sneak a peak into our Kandy home garden. In our backyardwe have mango tree, banana tree, coconut tree, avocado tree, jack fruit tree, GuavaTree, cassava tree, lemon tree, coffee beans, ginger plant, Thavasi Murungai Tree(Leavesare used to make stir-fry) and lot’s passion fruits. Yes it’s a small gardenwith fruits, vegetables and flowers.
Click here to check more of Kandy Home Garden pics
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