Way back in 1982, I asked my students to plan and prepare a South Indian meal. One of my Tamil Muslim students presented this speciality dish of her family which, despite being Tamil, she referred to by its Hindi name Khatte Baingan (Khatte – sour; Baingan – Brinjal). I was captivated by its flavour and the ease with which she prepared it. It goes amazingly well with both vegetarian and non-vegetarian biriyanis and pulavs.
Urullaikizhangu Pittu/Puttu is a favourite side dish in my family, especially when it is served along with Vendhaya Kuzhambu. The mild flavour of the pittu and the strong flavour of the kuzhambu complement each other so delightfully that when I announce lunch or dinner people come hurrying to the table.
I always drooled over the jam cookies filling the old-fashioned glass jars on bakery shelves. The crunch of the crisp cookies with the sharp taste and sticky texture of jam used to fascinate me. My daughter and I came across several recipes using jam on cookies, but none of them matched the traditional ones, so my daughter developed this recipe. It is absolutely delicious. This cookie is even crisper than the store-bought cookies.
The inspiration for this recipe came from one of my students who was presenting a lecture demonstration on a diet for diabetics using bitter gourd. Bitter gourd is popularly known to be good for diabetes (it isn’t!) which is why she used it, but she sprinkled sugar all over it! I pointed out that this would not be suitable for diabetics to which she responded cheerfully that bitter gourd by itself is, well, bitter, and the sugar would make it palatable. I had to lower her marks as she had missed the point totally, but I came up with an interesting idea for a Sweet and Sour Bitter Gourd Curry.