What The Fork: Kunal Vijayakar on the Perfect Summer Food to Beat the Heat
News 18How soon we renounce age-old traditions in the praxis of food, and succumb to the allure of convenience, short cuts, and finished good-looking products. A medium-heavy bottomed pot would be greased with the previous day’s dahi, which worked like a bacterial curd starter, and the boiled warm milk would be poured in. Dahi was used in raita and kachumber, especially Khamang Kakdi, a classical Maharashtrian salad made with finely diced crunchy cucumber, roasted peanuts with a tempering of mustard seeds, curry leaves and asafoetida, mixed with a few spoons of curd and garnished with grated coconut and coriander. Making dahi during festivals was obligatory because no pooja was complete without ‘panchamrut’, a mixture of dahi, sugar, milk, ghee and honey, as was no festival meal without shrikhand and puris. Puffed paani pooris stuffed with mashed potato and boiled moong, sweet tamarind chutney, sprinkled with cumin, coriander and chilly powder and garnished with chopped coriander leaves and covered in really smooth and cold beaten curd.
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