“Oh my! She shouldn’t have to” I thought while opening the parcel.
Aachari, garam and jaljeera – three types of masala powders, all homemade. Hazelnut chocolates. Stainless steel pepper mill and saltshaker. And a greeting card.
When I first started food blogging, I knew it was something I would enjoy, but I had no idea how much fun it could be. Neither a sweet talker nor a social butterfly, essentially a social hermit and a solitude seeker, I have never expected neither attention nor affection. But that’s exactly what food blogging has brought to my life. It has been an Arusuvai kind of experience. (Arusuvai means six tastes in Tamil and refer to theepu-sweet, karam-hot, kassappu-bitter, pulupu-sour, uppu-salt, tuvarpu– like umami, a special taste that one gets from raw vegetables and herbs.)
Without a doubt, one of the best aspects of this arusuvai experience has been the surprise gifts that led to special relationships. It happened again last week. Pooja of My Creative Ideas has sent me a friendship package. I’ve been following Pooja’s writings since she started her blog. Cheerful personality, creative nature with childlike innocence. It’s impossible not to be charmed by Pooja’s passionate flair and delightful exuberance.
Thank you dear Pooja, for this special arusuvai friendship package!
Here is what I have come up with Pooja’s Aachari masala (pickle masala powder). I’ve put together six tastes in an attempt to create an Arusuvai experience, and it has turned out to be a memorable success.
Cucumber-Mint Relish with Pooja’s Aachari Masala
~ A Convergence of Arusuvai Friendship
Recipe:
1 palm-length cucumber (Moroccan/Indian variety), cut to thin rings
2 sprigs fresh mint – leaves plucked
¼ cup – kokum water
¼ cup – limejuice
1 tablespoon – jaggery gratings
½ teaspoon – Aachari (Pickle) masala
¼ teaspoon – salt
In a cup, take kokum water, limejuice, jaggery, aachari masala and salt. Mix with a spoon for few minutes until jaggery dissolves.
In a shallow serving bowl, place cucumber rounds and mint leaves in layers. Pour the juice. Top with mint leaves. Refrigerate or place in a cool area for about ten minutes. Serve as a light snack or as a side dish to main meal. Munch on a piece of cucumber and mint. Then sip a teaspoon of juice. Sweet, sour, bitter and spicy with some tuvarpu (umami), this cucumber relish will be truly an arusuvai experience.
Kitchen Notes:
Aachari Masala (R/C Pooja) – Dried red chilli, fennel seeds, fenugreek seeds, mustard seeds, Nigella seeds and garlic. Skillet roast in few drops of oil. Add salt and powder them together to fine.
