Take a couple of scoops of Usiri Pachchadi, add a finely chopped green chilli, a bunch of chopped coriander leaves to make it an interesting variation. You also try adding a spoon of curd to it.

“There you go!” said Bhramaramba garu with an expression of contentment. She seems to be happy with the texture, colour and fragrance of the thokku (par-pickle) she prepared.

She looked up and said, “Take a couple of scoops into a fresh bowl and season it each time you feel like eating Usiri Pachchadi!”.

I was thoroughly mesmerised with the way it turned out. She carefully picked Usiri (amla) from the garden, ground them roughly into small pieces, added salt, turmeric and let the mixture gently dry under the sun.

“It smells great!”. I was really inspired by its unique aroma. “I am going to prepare it tonight itself! Gangadharam would love the taste”, I said to her with an excited smile and rushed to my room. By dinner time, I did what Bhramarambaru said. Although Gangadharam’s reaction was just one word “Brilliant”, a lot more was written all over his face.

I ran to the terrace where Bhramaramba garu was relaxing post-dinner with her son and husband. In a flash I stood in front of her with a beaming smile and a thumbs up gesture. She might be expecting me as she reciprocated with a hearty smile - a rare but a refreshing one nevertheless.