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Tillotama Shome, who is acclaimed for her fine performances, is a self-professed lover of home-cooked, traditional Keralan meals. Following her praises about an Onam sadya and pick-me-up meal she enjoyed a few months ago, she took to social media to share yet another delicious-looking meal of puttu-kadala curry (steamed semolina and rice flour cake with a horsegram curry) and ela ada (similar to the patoli). The beautiful and nutritious meal showed a mound of puttu topped off with freshly grated coconut, accompanied by kadala curry and an unwrapped parcel consisting of the ela ada which was stuffed with jaggery and coconut.
The meal, prepared for Shome by the brainchild behind the now-famous Oottupura chef, Marina Balakrishnan, highlighted the simplicity and nutritiousness of the satisfying meal. Tillotama shared a couple of photographs, followed by a video that shows an empty coconut shell being refilled with puttu filling and steamed on a pressure cooker – a technique that is traditional to the cuisine. She captioned the video saying, “Puttu , kadala curry , Ela Adas By the one and only @thatthalasserygirl. That the puttu is made in a coconut shell, cooked from the steam of a pressure cooker that is cooking something else, is a lesson in conserving energy while cooking and the art of using everything (minimizing waste).”
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In what has been a journey of discovery and admiration for Shome, when it comes to home-style Keralan food, the actress has been in awe of the balance of flavours, simplicity and nutrition that this kind of traditional cooking retains. Besides the Onam sadya, she has also been candid about enjoying a meal of bhindi and tendli sabzi, tomato chutney – all paired with some sambar and rice, while being under the weather. As a true Bengali who is a rice lover, it comes as no surprise that she has taken to these rice-loaded delicacies like a fish to water!
