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The king coconut wine I made last time has been finished for well over two months now. I was reminded of it only when I visited the estate recently. I had set aside five well-ripened king coconuts, adding sugar, lime, cinnamon, cloves, cardamom, and yeast; letting the mixture ferment with the hope that it would turn into wine in about two weeks.
The remaining kurumba flesh, blended with mango and assorted nuts, was turned into a refreshing kurumba ice treat; a simple delight that helps my father and others to wash away their tiredness for a moment.
I noticed three ripen papayas while clearing the yard that morning. I picked all three, setting one aside for the birds. Thanks to the protection of the rope, the threat posed by cats has significantly lessened, giving the birds a safer space. I separated some of the slightly sour king coconut, added a touch of salt, and ground it with green chili for flavor with the intension of making simple relish roti. But to truly enjoy this meal, nothing pairs better than a good kirimalu hodi (A curry made out of fish along with coconut milk): a creamy fish curry that completes the plate.
As nearly two weeks had passed, the sediment in the wine bottle had settled to the very bottom. When filtered, the wine took on a beautiful hue, subtly enriched by the traces of sugar syrup that had blended into it.
On a previous day, I had brought home some dried fruits from town. I sliced them finely and combined them with the last handful of crushed nuts left in the pantry. To this, I added a splash of king coconut wine and left the mixture to steep for a while, all in the hope of deepening its flavor and bringing out a richer taste.
Two days later, the fruit mixture had developed an astonishingly rich aroma; reminiscent of a wedding cake itself. Flour, butter, eggs, and sugar were creamed together until smooth, then folded with the fragrant fruit pieces. The batter was poured into a tray and gently baked over a low flame for nearly three hours, using glowing embers to maintain an even warmth. Once a few drops of king coconut wine were drizzled over the warm cake, the scent grew even more irresistible. Paired with a steaming cup of strong milk tea, generously steeped in turmeric for a golden hue, a slice of this cake turns an ordinary afternoon into something quietly magical.
Embrace the nature… 🌿
Be good, do good, enjoy this flying life and depart.. 👣
May triple gems bless you!!!
With love, Poorna 💛🧡
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