COUNTRY SALAD

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COUNTRY SALAD

30 March 2015 at 20:02


Crunchy, tangy country salad

This may not be a taste everyone would like – I can’t go on like the television food show hosts who would say, kids would love it, even elders can have etc.,

As kids during summer vacations, sometimes when there was nothing to treat us with for evening snacks, the pori arisi would be made. I was chatting with my mother about something that has been forgotten. She recollected how it was a recipe made for travel either for long pilgrimages or for short festival tours.

Traditionally it would mean dry roasting rice, moong dal, and channa dal definitely not in equal proportions, pounding them to power and mixing it with “naattu sakkarai” a powdery jaggery and ghee. Made into kind of laddoos these would last for days, weeks and to a month.

I decided to make some changes and try to make it into a salty salad. Dry roasted boiled rice, moong dal, added boiled groundnuts and sliced mangos and green chillies. Those with cavities, and no patience to chew, stay away. I did a mistake of adding a pinch of chaat masala. Otherwise it was highly edible.

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