Anjali Aruldas wants to change the way traditional South Indian food is consumed in nuclear homes. “These dishes will not be known in a few years as no one has the time to make it,” says the 58-year-old. With 23 years of experience in running a tiffin service, Aruldas has developed Vanakkam, an online venture that sells ready-to-cook South Indian batter and mixes. “My food is low on fat and a great source of carbohydrates and protein,” says Aruldas. “It is preservative free, easy on the stomach and quick to digest.” With help from her 83-year-old mother to taste test the recipes, the Powai-based entrepreneur now runs a new kitchen from Bhandup, making batches of five kilograms to ensure the food remains fresh.
Under trial
I order a puttu meal combo (₹Rs 150), dal vadi batter (₹220) and kesari sheera (₹220). “We Mallus swear by our grandmother’s cooking,” says my friend Drishya Bhagyanath who’s joined me for breakfast. “Puttu is made with either rice flour or wheat flour. Water is mixed with the flour to make a semi-dry dough.” Getting puttu right depends on the vessel – it's a long, slender tube made of aluminium or steel with discs at the bottom which has holes for the steam to come through. Once the dough is made you layer it inside the vessel. Interestingly, before this vessel, puttu was made in coconut shells.
When the delivery boy arrived with the order, he had an iced pack to ensure the impressively packed food stayed chilled and didn’t succumb to Mumbai’s heat. Along with the packets, he smilingly offered me three elaichi (small) bananas. “This goes well with the puttu,” he answers.
Back in the kitchen, I started with the dal vadi batter first. All I had to do was open the vacuum sealed packet, take required quantity and press them into cakes and deep fry. I have two options with the puttu, which contains rice flour and coconut. Either to sprinkle a little water and put it in the microwave with a cover, or steam it for five minutes. I choose the former, which I serve with jaggery, sugar and ghee that has been sent in small plastic boxes.
Comparatively, the kesari sheera requires most work. I add the sheera mix in a pan. In another pan, 300 ml water and 100 ml milk needs to be boiled. I add the liquid to the first pan and turn off the gas and stir. There is no saffron in the mix, as the name suggest, and the dish is pretty dry.
The verdict
We sit down to eat, and bite into the dal vadis which are crispy, and flavourful. They have a subtle chilli spice which we enjoy. The puttu, my friend announces, is just like her grandmother used to make . “I am shocked, this was so easy to make, and delicious too,” she says. The only letdown, however, is the sheera. Both of us find it dry and it is without the orange kesar mentioned in the name and the picture. But the two savoury dishes get a thumbs-up and a lungi dance ovation. Aruldas has succeeded in offering tasty and easy-to-make south Indian dishes. I’ve already decided what my next order will be: dosa and idli batter.
Visit www.vanakkamfoods.in
