Free Drinking Water For Public

With the temperature surging in summer, what could be more pleasing to the eyes of a passer-by, than a roadside water cooler? There is not just one but many on the streets of Kuwait … one within meters of another in a few places! They are usually installed in areas frequented by people like the roads, parks, near mosques and shops. While some have been set up by the Ministry, others are purely the initiative of kind-hearted samaritans. In the latter case, the coolers are usually installed in front of the individuals’ houses. Provision of free drinking water for public in a desert country is such a thoughtful act. It undeniably deserves appreciation and the philanthropy, emulation. But many people carry their own water bottles or purchase mineral water from shops and only some use these coolers. Those in the parks especially near the beach are comparatively better utilised – parks are the major chill out zones for people other than shopping malls and they draw a crowd of health freaks. Those on the roads are occasionally used by walkers to fill their bottles and a few stray pedestrians drink from tumblers chained to the coolers. And one thing about the water coolers that never ceases to amuse the onlookers is their design. They come in various shapes … like lanterns, water bottles, water tanks, pitchers and so on. I have uploaded the pics of some of them that I managed to capture.

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A parallel situation exists in India. Well, water coolers on roads are out of question there. May be, coolers are donated to institutions like schools and orphanages by patrons, but to install them on roads is not very feasible there. In summer, what humanitarians there do is build ‘thaneer pandals’ (water booths) in front of bungalows, houses, on the streets, near bus stands or temples – small shamianas or thatched roofs are erected and under their shade are placed earthen pots filled with clean drinking water or sometimes even buttermilk. Care is taken to keep the pots covered with lids, place tumblers on the lids and to replenish the supply from time to time. The pots are usually arranged atop small heaps of sand. The clay pot and the sand moistened by water from the pot facilitate efficient evaporative cooling and thereby provide icy cold water. These thaneer pandals serve as cool stopovers that quench the thirst of weary travelers. Same thoughtfulness, but expressed in a modest way. 

Thaneer pandal(water booth) in a street in India.

Have you been touched by similar practices elsewhere? Grab this opportunity to appreciate them.

Coconut Chutney With A Twist

Could there be any South Indian who has not tasted coconut chutney? NO WAY…NO CHANCE. It is the most common side dish prepared in every South Indian household and is a perfect combination for pongal, vada, idli or dosa. The simplicity of its preparation also accounts for part of its popularity – just grind a mix of grated coconut, roasted Bengal gram dhal, green chilies, salt and then add tempering to it. But at some point it becomes boring to repeat the same recipe time and again. So, why not try a slight twist to the common coconut chutney to pep up things a little? Continue reading if you are eager to know what is the alteration in the usual recipe.

Ingredients:

• 1 cup grated coconut
• Here comes the twist – roasted Bengal gram dhal few pieces of raw, unripe mango (adjust quantity according to sourness/acidity)
• 1-2 green chilies (balance acidity of mango with spiciness of chilies)
• Salt to taste
• Water to facilitate grinding

For Tempering:

• 1 tsp mustard seeds
• 1 tsp black gram dhal
• Few curry leaves
• 2 tsp of refined oil

Ingredients required for making coconut chutney

Preparation: 

1. Grind coconut gratings, unripe mango pieces, green chilies and salt into a smooth paste using a small quantity of water in a blender.
2. Heat oil in a tadka pan/tempering pan.
3. Add mustard seeds and wait till they splutter.
4. Follow with the addition of black gram dhal.
5. Turn off the flame and then add curry leaves to the tadka.
6. Transfer tadka to the ground paste and mix.

Coconut chutney with a twist

That’s ‘Thengai Mangai Chutney’ (Coconut and Unripe Mango Chutney). Bask in the freshness of taste brought in by the element of twist.

Any other desirable twists to the common coconut chutney on mind? Add suggestions in the comments.

Also See:

Avocado Guacamole