The Covid19 crises has bought out
the hidden culinary skills of the family members, especially the women. Old and
forgotten dishes have made the lockdown enjoyable. I thought I must contribute
to this endeavour of my family by making something that is not only crucial,
but one can say an essential ingredient in our cooking viz. Vennir. Vennir
is used in a lot of dishes like noodles, sambhar, rasam, soups etc. It can also
be used for therapeutic purposes like steam inhalation and othadam.
Making Vennir is an art not
perfected by many despite many years spent in cooking. The right temperature
can make or break a drink or a dish. To cite an example, soaking a green tea
bag in vennir at a temperature of 70-75 degree Celsius for about 40 seconds can
make a refreshing elixir. At the same time infusing the same tea bag in vennir
at a temperature of 90-100 degree Celsius for more than a minute can make a
bitter concoction that has to be thrown in the sink!
Vennir can be made in different
ways, we can use the ordinary stove or the induction stove to make it. I prefer
making it in the induction stove as the vessel does not get heated up while
making vennir, though my mom prefers to use the gas stove. Old-timers prefer to
use the wood-based chulha or veragu adupu to make vennir as it gives a
distinctive wooden smell.
I have a few pictures of the
vennir that I made earlier today.
Vennir in Induction stove
Vennir in Gas Stove
I Hope you all enjoy making your own vennir. By the way, vennir is known as Hot Water in the English language.
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