Serve a small spoonful of elephant yam pickle alongside plain steamed rice topped with a dollop of fresh curd. The coolness of the curd balances the spiciness and tanginess of the pickle. It tastes great with poori!

I stood at the kitchen platform, preparing for Gangadharam’s travel. In the background, I could sense the disarray of Srijanani packing her father’s suitcase for a two-month trip to the Netherlands.

"Amma, finish your work soon. We need to pack them by evening," called out Srijanani from the hall.

I enjoy making pickles, but preparing this Kanda ava pachadi does make me feel emotional today.

“Do you need any help?” I heard Gangadharam’s voice as I started packing.

"I will have it only with rice and alongside curd. One jar should be enough, " he said gently.

"It also goes well with breakfast. And, don’t skip breakfast,” I advised, handing the jars to him.

“Amma, you are super-fast!”, appreciated Srijanani as Gangadharam walked to the hall with pickle jars.

“We will miss  you, Nanna”, said Srikanth, hugging his father, who is almost done with packing

I could sense how much Gangadharam would miss us. I wish the food he is carrying provides him a sense of belonging when far away from home.