Waves were hitting the shores, wave after wave, calling me to touch. But I didn’t budge from my spot. Every other minute, I was closing my eyes, just feeling the breeze that was caressing me with the salty drizzles from the salty water. I was gazing at my family standing on the beach. With each wave hitting them, Konda and Peddu were jumping. All my life, I have been crazy about beach and playing in it. I have lived most of my life in this city but I was never too satisfied with the times I visited it. Surprisingly now, I am not able to get myself get into the water. Its like, the moment I do, I know I won’t want to get away, and I don’t want that luxury! I rather enjoy watching my family playing in the waters.
I took a day off on the Mattu Pongal, the day after the main pooja, because everybody were at home. We didn’t do much this pongal as the regular work load was too much to manage as such. On Sankranti day, Athamma didn’t want to let go without a special dish, so she got up early and had things ready for Poli, then I helped her complete. The next day when all of us were at home, I thought breakfast should be special. Uggani, though a very common breakfast at my inlaws place, is still special and all of us like it so much! Kids enjoyed it much. For the lunch I thought it should be something new, but the kids were insistent that they go for a trip round the city. So we just got in and were surprised that the roads were practically empty. As they say, all roads here take us to the beach! We found ourselves on the beach. Though we always frequent other stretch, we went to the Marina this time, its such a long walk to reach the shore.
It was almost a year since we took the kids to the beach. Last time, Chinnu was scared, this time, he ran forward to get in. But after a while, he slowly reclined. While Peddu and Konda were jubilant. I wish I had taken the camera, it would’ve made such a lovely shot! But the pictures in my mind will always be fresh. The beach was almost empty and there weren’t many on either side of my family. I can still see all five of them standing, holding their hands, the kids giggling when the waves hit them!
Every other minute, one of them would turn and look at me with a joy, that’s unforgettably sweet! I know my parents would’ve enjoyed that trip with the kids and I was missing them so much. After a while, Chinnu wanted to sit and both father and son were cuddling together, while others were playing. Then Athamma took turns to sit, and Chinnu jumped to her lap. It was like the ocean wanted us to feel it, they had to hurriedly get up, when a big wave made to them and they were drenched completely. It almost reached me. We took that as the signal to leave and somehow convinced the kids back. Peddu all wet, won’t budge from the spot, I literally had to carry him away, promising him a trip soon.
I updated Amma on the unexpected trip, and she was very happy. It was quite late when we got back home. Hubby dear suggested I make just rasam and rice. I said the Sambar rice that I had in mind wouldn’t take much either.
I used a different Sambar powder than the one I blogged in this, its more like Bisi Bele bath, but without much of those spices that go in to make. With not much of grinding work, this gets done very quick and makes it an ideal dish for lunch box too.
Rice – 1 cup
Toor Dal – 1/2 cup
Clove – 1
Cinnamon – 1″
Maratti mogga – 1
Tomatoes – 2 small
Chopped Vegetables – 1 cup (Beans, Carrot, Potatoes and peas)
Tamarind -1 lemon size, soaked and extracted
Turmeric powder a pinch
Asafetida a pinch
Sambar powder – 1 & 1/2 tsp
Salt to taste
Water – 5 cups
Curry leaves – abt 6
Shallot/ Sambar Onions – 5-6
Mustard seeds, Urad dal – 1 tsp
Method to prepare:
Wash and add water about 2 times more of the dal, along with turmeric and hing. Pressure cook till the dal is cooked. Except rice and tamarind water, add the chopped vegetables, spices, salt along with 5 cups of water..
Cover the pan with the lid without the whistle, so that it starts boiling. Then add the rice and simmer for 5 mins. Then add the extracted tamarind water and cook with lid covered. Pressure cook it for 3 whistles.
Once the pressure is off, heat a pan with ghee and splutter mustard seeds, then sauté onions, curry leaves. Then add the cashew nuts.
Pour this ghee over the sambar rice.
This goes well with appalam or papad with some poriyal if you have time.
I was supposed to post this on the same day, but looks like I have other things in store! But then better late than never. I really don’t want to miss out this recipe, which was really classic.
Our Sankranti went off in a wink, how was your celebration?