➡️It’s more than four years for my uncle’s mango farming. Cursed to heavy rains, this season is not fruitful. It’s the second season of harvesting though. Unfortunately, quality of most of those ripen have been tested by squirrels uninvitedly before anybody reaching them. My passion for both the sweet taste of ripen mangoes and pickles made with well grown mangoes wrapped in salt and a bit of chilli has got a history. However, my father is the jubilant in eating well-ripen juicy mangoes which squeeze out through fingers.

➡️One of the favorite food stuffs most often made at our home is lavaria, a special kind of pancake made with string hoppers. First comes dipping rice in water, then pounding that manually using the mortar and pestle when soaked enough, thereafter sifting and making a ball of fine flour with a piece of cloth take place. Steam boiling is the final part of this first step. Then comes the most interesting part to watch. It’s a process done patiently. The steamed flour is kneaded with hot water and squeezed in a circular movement onto string hopper plates. To make lavaria, a filling of grated coconut sweetened with jaggery is what is used normally but today, it’s a special recipe; A filling made with ripen mangoes replacing jaggery has added a pleasant yellowish colour to the filling which is otherwise dark brown. What’s more? The taste added is beyond expression that is really mouthwatering.
➡️In the following morning father bought a bunch of green grapes, a bag of oranges and two pomegranates today. The only difference is he being old while me growing up. Seeing the two pine apples and the mangoes lying on the table, father suggested to make a fruit salad. Since it was his proposal, he was to assist me until the very end of salad making. Thanks for the big glass dish full of fruit salad eaten for lunch, our kitchen and I could enjoy some rest during the afternoon. Since lunch was light, at tea time, he couldn’t be satisfied with a usual refreshment like an aggala or a muffin with his cup of plain tea. So, getting back to work, I kneaded some flour and made a dough to make coconut roty, kept it aside and made a pickled mango with some fresh prawns bought at the fair and much green chilli found in the garden. Finally, the hot roty fresh from the hearth was served to him with a topping of mango pickle before he broke into the kitchen complaining over being super hungry.
Be with nature. Live your life as a noble being and leave. May triple gems bless you!
Your loving Poorna ❤️

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