Busy Summer Those Days!!

Nice to get your response. very true. However, I spoke too soon here. My son and family visited yesterday being week end, and immediately brought up the topic of making javarisi vadam when we were discussing the extreme heat this summer in Bangalore! Kids were also excited and want to see the vadams being made, so I had to agree and decided to make a normal amount at least, for the family. Ofcourse all agreed that they would help , but i know it would be more of a fun outing for them

 

Dear JS ma'm,

This is such a lovely post. Beautifully narrated and brought out so many feelings and memories. I was reminded of the hot summer days when my mom and aunt would do this on the terrace. In fact recently when I bought sandige, they were real white and thin and while frying them I was thinking that my mom would have approved of it! She was such a stickler. vegetables when cut should look like flowers, presentation matters etc. I look at my children and realize that they may not get to enjoy these simple joys but I sincerely hope that we have been able to give them other simple joys that they will remember as they grow up. Thank you for such a lovely write up.

 

@jayasala42 ma'am I enjoyed throughly in reading yours sweet summer memories and I could relate to Vadiyalu/Vaadam only. My children love to eat their grandmother's prepared vadiyalu only and my mother used to send them to us every year. This year I visited India at right time and for the first time I made Vadiyalu with the guidance of my Mom a few days back. I felt happy for carrying parampara.

 

Dear Smt. Jayasala:

What a wonderful snippet to read you describing how the summer used to be busy those days! As a child, I always wonder why would some ladies make so much effort to dry out the Vadam and fry it in oil when the dough tastes so good as is! You had reflected my feelings in your words here in this snippet.

Fighting the crows lifing the Vadam was a big process those days. Nowadays, I don't see much of crows when I go to India. I have taken a photo of a crow sitting in the sunshade of a parlor recently when I visited Chennai to show it to others. I would have missed this scene but for its cowing loudly.

Avakkai and Mavadu making also are big processes. To cut mangoes with the seed requires a lot of strength. How the ladies maintain it for a year by tying up the opening with a cloth (again Vasheti used to play a big role) is amazing. They found a way to maintain food items without any preservatives.