“Why can’t you make this coconut chutney more often ?” asked the kid, slicing off and scooping up a large spoonful from the red coconut chutney ball and adding to his bowl of hot kanji.
Good Friday lunch has always been kanji (rice gruel) made from broken red rice (matta) grains, payar (this year it’s sauteed green gram, also called moong dal), pappadam and the red coconut chutney. After the Good Friday service, the lunch at church runs the same; the variety of the payar may vary and the spicy condiment is usually raw mango pickle instead of the coconut chutney.
“If I make it often, you will stop appreciating it.” I reply
It’s very true for food when they say, familiarity breeds contempt. I know because my fish biryani has suffered this fate. It’s a tasty meal 👉Easy Indian meal (Set #8): Kerala Fish biryani 🍚 and easy to whip up too; I make it once a week and over the years, the wow and oohs have been replaced by oh! (fish biryani again)
So no; the red coconut chutney is not getting the same sentence. Yes, it’s easy to make, recipe 👉 Kanji and red coconut chutney🌶🥥 and will make it as an accompaniment for Kanji only. A mouthful of the coconut chutney mixed with the all the other dishes is heavenly.
Food makes the occasion more special and the memories live on; hot steaming Kanji and red coconut chutney with crispy pappadams and yummy payar is a fav Good Friday tradition.
Till next post, take care !!