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Food and mom

Today is Ganesh Chaturthi. I made sundal and paala undrallu for the first time. Following my mom's tradition I should have made botimela payasam and tummi kura made exclusively on this day. This is made by making tiny balls in the size of boondi, dry them and cook them next day with milk, sugar and nuts. I never got to it.
In villages, handmade vermicelli is common.
Heard this Ruth Reichl interview. Its funny how/why she laerned to cook. Yes like most food stories, theres mom in it.




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