On this extremely productive Sunday morning, I sit on my couch with the sambar bubbling on the stove, kids napping and the hum of my Ultra grinder serving as a soothing background noise. As I login to my online class, the soothing hum of the motor brings back thoughts from a long time past.
The hum of the grinder has been one constant in life. Week after week, crispy dosas and fluffy idlis found its way to our plate thanks to the trusty old Sowbhagya and later the fancier Ultra. Festival days meant double duty for the grinder. Vadai maavu followed by dosai or adai.
So little wonder when I set up home of my own and father in law visited us for the first time, he was seriously horrified by the lack of idli and dosas. To remedy the situation we made our trip to Iselin and returned home with a 2 liter Ultra perched in our trunk. I resented the bulky grinder on my counter top and resorted to some dirty tricks to banish it from my kitchen. It stayed in one corner of my home for six odd years seeing very rare use.
Then kids happened and the Ultra redeemed counter space and a new level of respect in my eyes. It started innocuously one week with me deciding to make dosa batter so as to have something on hand for dinner each day. Then, Kay and Cee discovered a love for ‘doshi’ and life has not been the same since. So, I now follow in my mom’s footsteps religiously soaking urad dal and rice each week. And living to see the smile on my daughters’ faces as they hold up a piece of rice crepe with holes in it and a twinkle in their eyes.
Ultra, you have me hooked. For now and ever.
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