When it comes to being choosy about characters, there is hardly anyone like Anumol in Mollywood. Hence you don't find her in a role that doesn't suit her.
But when the call is on food, it's just the opposite. "No doubt, I'm a foodie," Anu says. "I have thronged almost all the restaurants across Kerala. I used to recall a restaurant for the taste of a particular dish there," she says mentioning a few of her favourites.
Leave the restaurants alone. Asked what's her favourite, Anu says she gets homesick easily and starts to unroll a list of 'traditional native dishes' like aviyal, pulissery and ends up choosing mambazha pulissery from the list for more than one reasons.
"I had mambazha pulisery for the first time from my dance teacher's home; the taste stayed with me for so long that I started annoying my mother to prepare it. Amma got the recipe from Sreela teacher and made it for me. However, still if my teacher prepares the dish, a share is reserved for me," Anu says.
Anumol has been practising dance for a long time. She started her dance practice under Sreela Nalladom, whom she calls a second mother.
Here, Sreela Nalladom shares the recipe of her good disciple's favourite dish with Onmanorama.
3-4 ripe mango
½ tsp turmeric powder
2 tbsp jaggery
1 cup ccoconut
1 tsp cumin seeds
Salt as required
1 sprig curry leaves
Cook ripened mango with turmeric
Once it is cooked, add some jaggery to it and keep on the flame for some more time
Add enough salt
Grind the coconut and cumin seeds to a paste
Add the coconut-cumin paste to the mango curry once the jaggery has completely melted Sprinkle some coconut oil and garnish it with curry leaves when the mix boils