Aavada, My Father & A Bowl Full Of Love
Aavada, perugu vada, perugu aavada... they're all from the same family. But in our home, we've always called it avada. It starts with a vada or gare — a savory lentil dumpling that's deep fried until golden — and then soaked in thick curd seasoned with spices. Some people use buttermilk, but I like mine a little thicker. A good avada, according to me, should be soft enough to melt in your mouth and rich enough to make you reach for a second serving even before you've finished the first. The minute I think of aavada, the first person who comes to my mind is my father. He absolutely loves it. Not likes it. Loves it. Growing up, aavada wasn't something that appeared very frequently at home because making vadas itself is quite a task, and aavada has a few more steps after that. But whenever it was made, my father would be the happiest person around. I think somewhere along the way, I started loving it because he loved it. Funny how food works like that sometimes. Aava...