Today, while making a pot of mixed
vegetable sambhar, I paused to reflect. Why mixed vegetables? Simply because
only small amounts of different vegetables were available at home. Instead of
rushing to the market to buy more, I decided to combine them all. The result
was not only a nourishing dish but also a quiet reminder of a skill that has
been passed down through generations in my family.
This is not just cooking; it is
resourcefulness. It is the art of using what is available, avoiding waste, and
creating harmony in both flavor and nutrition. In many middle-class homes, such
mindful management has always come naturally. My great-grandmother,
grandmother, and mother each practiced it effortlessly. Their kitchens were
examples of quiet efficiency, where the fridge, pantry, and daily menu were
coordinated with an instinct for balance.
Perhaps we don’t acknowledge this
enough. Managing a home and kitchen is a skill—part instinctive, part
learned—that deserves recognition. It could be called kitchen prudence, domestic
economy, or simply culinary wisdom. Whatever the term, it signifies a deep
respect for resources, nourishment, and the quiet creativity of everyday life.
Maybe it's time we start to
celebrate these small yet meaningful acts of wisdom, carried in the scent of
sambhar simmering on the stove.
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