Time really flies! I can’t believe we are in March and the last time I posted was 2 weeks ago! I am well, but have been really busy and those of you who follow me on Twitter or Facebook probably knew that I was in Paris last weekend. It was a great long weekend break, which I have quite a few things that I am looking forward to share. (I haven’t uploaded the photos to my computer yet! But, I promise that I will do it soon!) I was flipping through some old photo albums and saw a photo of myself with a lady, her name is Devi, who was a helper to my mom probably more than 20 years ago. She had very very long hair and was always tightly braided. Remembering the time that I used to spend talking to her and learning some Tamil phrases was long passed, but the memory did manage to send a smile to my face.
It was a hot and humid afternoon when most people were having their siesta. I was finishing my lunch and she walked near to me and tapped me on my shoulder, with a warm and sweet smile on her face. “Today, I will show you how to make Parippu Vada, using very basic ingredients.” She went on preparing and cooking. I remember she said: “This is great to be served between meals or when you feel like having some little bites.”
Parrupu is also known as Toor Dhal or yellow lentil. It has mild and nutty flavour and is slightly smaller than Channa dal. Using it to make a simple dal curry is another best ways of cooking it. However, one of the snacks that I will never forget is what I was taught to make – Parrupu Vada. Vada or Vadai varies in shape, sizes and ingredients. It hails from South India and is a typical street food, which can be found almost through out the day. I love to eat this by dipping it with some chilli sauce and since so many years ago I learnt how to make it, I have been falling in love with it since.