Savoury Modakams were everyone’s favourite. Soaked uraddhal and chillies, coarsely ground then steamed. Seasoned with mustard seeds, curry leaves, a pinch of asafetida and a generous amount of grated coconut.
“Never leave the coconut for more than thirty seconds in the hot oil,” was Patti’s thumb rule.
“The determinant of a good ‘Modakam’ is its wafer-thin skin and not the sweet or savoury puran whose taste lingers on after the consumption.”
Pinching off a ball of wet rice dough, cooked in boiling water with a pinch of salt and a teaspoon of oil, she would use her fingers to flatten the edges and work the middle to get a cup shape. Then she would spoon the filling, nimbly bring the edges closer to taper it at the top and break off the extra dough. the finished Modakam would join the army in the steaming plate.
“It is an endurance test, a testimony to becoming a good wife.” I would look at the broken dough in my hand, panic shuddering through me. Secretly smashing it, I would start again.
As the making peaked, Patti would multi-task. She would knead fresh batches of the dough with water and oil, splash water on the cooked Modakams, coax them apart and transfer them to big steel bowls after they cooled.
The process would go on throughout the day. By night, not a single Modakam would be left. Patti would be stretched on the heirloom wooden swing, expecting no praise.
- Vijayalakshmi Sridhar has been surrounded by stories since young - both telling and listening to. Her day job as a freelance feature writer for the mainstream dailies and monthlies is the platform through which she meets people, many of whom have found their way to her stories’ characters- either as they are or in disguised forms. She believes that human relationships and their dynamics are the most interesting things to write about. She is keen to explore her journey as a story writer in non- specific genres. A mother of two girls, Vijayalakshmi is also interested and involved in many other creative pursuits.