Opinion - Letters to the Editor   

Time-tested food

My grandmother swore by thayir sadham (curd rice) and no matter what time of the day, she ensured that it was available. She could prepare it in a jiffy. She would dip her hand in the rice left over from the previous day (sometimes soaked in water overnight) pick a handful, mash it in another vessel before mixing it with salt, curd and water. Curd rice assumed various forms — it could be solid, semi-solid or liquid depending on the urgency and time of the day. The liquid form was more popular than Coke and the heady salty mixture on a hot day could give beer a run for its money. The West has only recently realised the benefits of curd. Scientists now believe the live bacteria in yoghurt stimulate the human immune system and kill harmful bacteria. I for one do not feel that a hearty meal is complete without curd rice. A unique feature of south Indian meal indeed!

Vinay Kumar,
Secunderabad

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Time-tested food

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