Received from a friend for your tasting pleasure
Subject: Morekhuzambu and its glories - unbeatable!
From: [email protected]
Date: Sat, 10 May 2014 21:58:35 +0800
To: [email protected]; [email protected]; [email protected]
Dear All,
A very good article on more kuzhambu.
In astrology, they say if a planet is in the same rasi as Sun, the planet is
weakened. Mercury often suffers from this ignominy. In the culinary world,
Morekhuzhambhu ( refined and energized kadi) is eclipsed in front of sambar,
though morekhuazhambhu has unparallel and unsung merits.
Sambar scores over, often merit-less, because it is a course leader. Marriage
contractors, give it a pride of place in their lunches. Hoteliers associate
sambar with Idli and Vadai and create hallow around it. But the intrinsic
merits of morekhuzhambhu remain unappreciated. Sambar basks in borrowed glory.
Morekhuzhambu mesmerizes us with its mellow fruitfulness.
Have you tasted morekhuhambhu with paruppu usili made up of beans,
kotthavarakkai (clustered beans) or vazappu( banana flower) ? It is unparallel
and sambar can never rise to that height, as no batsmen, barring a few, ever
could rise up to the level of a Sachin Tendulkar. Morekhuzhambhu with Chenai
(yam), Cheppankhizhanghu ( arvi) or vazakkai mezhukku varatti ( banana deep
fry) would provide you a thrill which any sensual pleasure would never measure
upto and sambar would certainly fall in the wayside. And yet, Morekhuzhambhu is
not a course leader in marriage lunches and is provided only a spoonful,
perhaps as a sort of antidote to sambarâ EURO (tm)s excesses. It is like the
twelfth man in a cricket team â EURO " condemned to toil and yet, not eligible
to bat or bowl. Many women find in morekhuzhambu an easy way out from
struggling with sambar. It is an incorrect perception and a much less
confidence.
If sambar, like Aiswarya Rai, is terrestrial and appeals only to the lesser
mortals, morekhuzhambhu is ethereal and like the Apsaras, make even the
Saptharishis to swoon over.
As sambar is a mass consumption item, it can be easily cloned and no wonder,
ready mix sambar powder is available aplenty in the market. Morekhuzhambhu is
unique, cannot be cloned easily and even a Google search would not get you an
acceptable ready mix.
Sambar does not have milk or butter-milk base and hence it can be heated and
re-heated, and is subject to cyclical births and deaths. It is a sinful mortal.
Morekhuzhambu cannot be reheated and has to retain its freshness in the
refrigerator, till it is exhausted. The mere thought that it can be reheated
makes sambar a little relaxed. Morekhuzhambhu cannot have that luxury. It is
virtuous and is eligible for moksha.
There are a few kinds of morekhuzhambus - the yellow one as it is made at
Palakkad which appeals to us immensely. The light red one, as it is prepared in
Tranvancore and Tirunelveli delights us. For sheer grace, mango morekhuzhambhu
is matchless like Vivian Richardâ EURO (tm)s onslaughts in world cup wonders.
Sambar cannot boast of anything similar to mango morekhuzhambu, save onion
sambar. The two are peerless and the players world over, look upon them as
roll-models.
Kadi, a Gujarati dish, though strikes a chord of similarity, is as different
from morekhuzhambhu as is Jilebi from Jhangiri. I quote from my essay â EURO oe
Sankara Iyer â EURO " the esoteric sweet maker -
.
â EURO oeJalebi is gaudi in colour, garish in appearance and in comparison to
Jhangiri, unrefined in taste. It is too crispy and cannot even play second
fiddle to Jhangiri. Whereas pride of place is given to Jhangiri in the south,
Jhalebi is a commoner, as one can smell Jalebi, when being fried in street
corners and everybody has access to it even when being dressed up. Jhangiri,
like a traditional housewife, retains her grace, never crosses the threshold
and street corner is certainly a tabooâ EURO .
In Travancore and some parts of Tirunelveli, morekhuzhambu is mandatory for
sevai. In these parts, when sevai is prepared, morekhuzhambu and fried papad
has to serve from the sides. However, it is a poor consolation that
morekhuzhambu is made mandatory on certain occasions in some parts of South
India.
I would appeal to my fellow morkhuzhambhu admirers totransform their
admiration to loyalty and to ensure that morekhuzhzmbhu is provided a pride of
place in our kitchens and that our children and grand children are given
opportunities to taste morekhuzhambhu in various combinations and to evaluate
its performance. Make sambar to compete with morekhuzhambhu and after
demonstrating success, seek a secured place.
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