Airport food

Airport new food trends.

Today I saw a news item about the menu in our domestic airports served during this COVID.

My memory gone  back to my village days.
Two south Indian items.
Rasam and Curd rice.

Both are must in any south Indian food.
Both take less time to prepare but provides instant energy.

The preparation differs state to state, district to district, town to town, home to home.

My mother used to tell me the rasam prepared by her mother is different from what the in-laws family follows.

A lot of variants, mixers, combinations are available.

It is served hot always and goes with papad, dry vegetable smoothly and can be consumed like soup.

Today we use more ingredients, garlic, pepper, ginger, cumin seeds to increase our immunity.

Then comes curd rice.

In our childhood, we used to eat the rice soaked in water a day before and morning it will added with curd,  along pickle called vadumangai (small mango ).In my school life, I was throughout a  frontbencher, as my teacher knows my morning intake, sometimes drowsy and sleep. He will wake me up with a question. ( small classes )

This soaked rice mostly consumed by farmers without curd. They work in the field for more than 4 to 5 hrs as it gives that much stamina.

Continued 

The normal preparation is much different. the fresh hot rice will be kept open for some time and after few minutes ingredients will be added.

Curry leaves, coriander, grapes, cashews, carrot, etc can be added.

The home variety and Temple prasad varieties little differ. Temple cooks have to make large quantities and so the preparation will have some more items added depends on the region.

Like steamed Idly, Rasam equally fills the healthy category and also adds value as an appetizer also.

Curd rice easy to digest and provides immediate energy and can be consumed with pickles.

We can take pride in our food culture always.

Hope I will get more stories of Haldi milk, tulsi-mint Sikanji.