The wind rustles through the trees, the crows crow and an Indian myna sings sweetly in the distance. The kitchen was bustling for the lunch time spread at Valliammachi's (paternal gran) and we were ready to tuck in - honestly, the fare is in a league of its own!
It's Valliammachi's signature brand of TASTY, with all our memories of our visits brought to life by her cooking. However, as Valliammachi's knees aren't what they used to be, she's begun to take a back seat in the food preparation and cooking. Nevertheless, that SAME brand of tasty is still being cooked at her place. A testament both to Valliammachi's ability to teach and the cook's eagerness to learn. :D
So, in my attempt to learn the naadan style of cooking (i.e. Kerala cooking style), every visit to Kerala sees me becoming the cook's understudy and, by extension, Valliammachi's. This culinary journey is essentially what I'm hoping to share with all of you through all the NOMMY food pictures and recipes. <3
Buckle up, because following on from our last recipe's super simple theme, (rmb the 5 ingredient Paleo Plantain Stew??) today's special is... the Carrot Pachadi!!