Connecting generational and cultural traditions through South Indian delicacies
By Vaishnavi Sriparan
South Indian medu vada with coconut chutney and sambar. (Manaswi/AdobeStock)
Like many, my love for food is deeply rooted in my cultural background. For me, my favourite food is medu vada, a South Indian savoury doughnut. The perfect balance of the outer crunch and the soft, delicious dough dipped in coconut chutney make it an irresistible treat. But, the reason why it's my favourite food is that it holds so many nostalgic memories.
As a child, I have vivid and cherished memories of waking up early in the morning and entering my grandmother's kitchen, a hub of activity. The space was bustling, with family members all working together to make 200 vadas for the upcoming family events.
The kitchen was filled with the sounds and smells of the vada-making process. The mixer was grinding away all the ingredients necessary to make the dough. The scent of the dough was potent and had a distinct sour smell that filled the air. I recall the sound of the dough ball dropping into the frying pan, sizzling and popping as it cooked. The aroma of the vadas frying in the pan was mouth-watering, and it made my stomach growl in anticipation.
The kitchen was also filled with the sounds of old Tamil songs blasting on the radio, on my grandmother's small kitchen shelf. The music added a warm and comforting feeling to the room. However, the music could not overpower my grandmother's voice as she yelled at the rest of us for not working fast enough.
Despite the challenges, it was a family affair that united us. The memories of being surrounded by loved ones and learning more about my culture still warm me. Memories like this remind me of the importance of preserving family traditions and the love that goes into making this dish.
"I like making vada as it reminds me of back home as it was a dish I often cooked with my family there,” said Ranji Sivakumar, who has been making videos for her family for over 30 years. Ranji immigrated to Canada in 1994 from Sri Lanka as a refugee due to the civil war that took place back there. As a newcomer, she started selling vadas she made for special events as an extra source of income. Currently, she resides in Scarborough and only makes vadas for her family members on special occasions.
“Cooking it here helps me not forget those memories and makes me feel connected to them even though they are miles away,” said Sivakumar.
Vadas have been a staple food item in many South Indian and Tamil families. They are often used on religious festival days and poojas and have slowly become a staple in households, being included as a breakfast item and side dish for events. The snack is known as vataka in ancient Indian scriptures called Dharmasutras, written between 800 and 300 BCE.
While they taste super delicious, vadas are also very nutritious. The main ingredients of black lentils include protein, vitamin B, iron, folic acid, calcium, magnesium, and potassium.
Growing up in Canada, food helped me stay connected with my roots. The idea of eating a variety of South Indian and Tamil food sounds mouthwatering, but being in the kitchen, cooking it and hearing stories about these foods and the memories that are tied to them have helped me develop a more personal connection. As cheesy as it may seem, the fragrance of spices and the sizzle of the tempering ingredients in the pan are like music to my ears — its taste is like a journey through my childhood and the memories I spent with loved ones. Being able to share my love for vadas allows me to appreciate and recognize the diversity and cultural richness that lies within my culture.
