Honestly speaking (ermm, typing), I lack appreciation of Kerala Cuisine. I know little differences between the many South Indian cuisines. BUT, I have an ultimate favourite which is Injipuli (literally translates to Ginger Tamarind). When you attend Malayalee weddings or events, you’d often find this pickle-sort of dish served. If you do, there’s also high probability that you hear an older Malayalee aunty who’s critiquing the dish – needs more brown sugar, ginger pieces too big, colour is just not right shade of spicy red and whatnot. Well, all I know is that Injipuli shall taste however my mother makes it. Because… Amma knows best, and she’s the best cook I know. I’m just a happy kid who’s about to eat her Chinese Economy Rice dinner with a teaspoon of Injipuli on the side. 😬
Note : This blog post is part of my 30 Days Microblog Challenge which I began in September 2018. To read more from this series, you can select ‘Microblog’ under Category. Or, search for #therainbowhatmicroblogs on Instagram. 🙂 Topics for this series are a mix of my own brainchild and prompts from my Insta-friends.