Phew, what a weekend! We finally decided to venture out with Aarabhi so we took her to the Siva-Vishnu Hindu Temple in Atlanta. Um, let me just say it was an, er, interesting day. If you know what happens when you take a normally fussy six-weeks-old on a two-and-a-half hour drive to the city, you would know what I mean. It was one of those days I wished we had lived in a big city instead of our little corner in Alabama.
Since we were going to the Atlanta anyway, we also thought it would be a good idea to show Amma around the city. She shot down our offers to take her to the aquarium (“no way!”), the Coke museum (uh-huh!) and the CNN museum (“are you kidding me?!”). Since there isn’t much else to see in Atlanta, Amma picked a visit to IKEA instead. With a temperamental baby in tow, we visited the temple, then the Indian grocer and then IKEA… and we also managed to make the return trip back home.
Well, all I can say is it is going to take us a loooooong time (and a lot of growing up for Aarabhi) to make that trip again. We reached home at ten thirty and ate Friday’s leftovers for dinner. We took today’s lunch easy too but for Dinner, Amma made Olan.
Olan is a dish native to Kerala, a Southern state in India. This coconutty dish is made with white pumpkin and black eyed peas, mildly seasoned with Thai green chilies and curry leaves. As I’ve already mentioned probably a million times, thanks to my paternal grandma, our cuisine has a lot of Mallu influence. Hence, the family has taken Olan for granted and it has become a comfort food of sorts at home. Amma makes a killer Olan and I’ve been troubling her to make it since she landed here. We had an extra coconut to spare today and a wedge of white pumpkin sleeping in the refrigerator. We were even more in luck when we discovered some cooked Azuki beans (a variant of black eyed peas) in the freezer and realized that the Olan gods were sending us an obvious message…
Quarter White Pumpkin, finely diced
Three quarters cup cooked black eyed peas (or in our case, Azuki beans)
Four Thai green chilies
Two cups coconut milk, equally divided. Add two cups water to one cup
Two tsp coconut oil
Quarter tsp cayenne pepper
One and a half tsp salt
Cook the diced pumpkin in the diluted coconut milk, along with the chilies, curry leaves, cayenne pepper powder and salt. When tender, switch off the heat and mix in the rest of the coconut milk. Finally, drizzle the coconut oil on top (if you don’t have coconut oil at home, don’t drizzle any oil. The coconut milk gives it the richness it needs). Eat it as an accompaniment to Sambar and rice if you have made a complete Indian food menu or mix it in with rice and eat it with a curry. Coming to think of it, with a little more gravy and a squeeze of lemon, it would also make a good soup. Burp and Happy Meatless Monday, y’all!
And once again, I blog something Amma made. But in her own words, “I cook, you blog. It is only till November anyway.” Boohoo, why did you remind me of that, mom?!
Ps: Friday’s dinner was my work of “art”. Two grueling hours in the kitchen was totally worth it when my layer Parottas came out all soft and flaky. It deserves a special blog post and better pictures, which I promise will happen the next time I make it.