To the world, she was Jacintha Gancis. But to me, she was Valiya Amma — the second in line of Kuruken's legacy, a true mentor, and the undisputed Master Chef of Kuruken's Kitchen.
When a matriarch of her calibre leaves, she doesn't just leave behind an empty chair. She leaves behind a foundational legacy built on patience, discipline and unforgettable flavours.
🚗 The Peacemaker from Velankanni
Some of my earliest childhood memories revolve around the gifts she would bring back from Velankanni Church in Tamil Nadu. She would always bring us toy cars.
Naturally, when you put siblings and cousins in a courtyard with toy cars, it inevitably turned into a demolition derby. We would bump into each other, start big fights, and create total chaos.
But Valiya Amma was the ultimate load balancer. She would step right into the middle of the noise and sort it out amicably — restoring peace to the courtyard with the quiet authority only an elder sister possesses.
🐄 The Mischief on the Porch
She was incredibly hardworking, always managing the household, the animals and her legendary kitchen. I, on the other hand, was a highly mischievous fellow.
One day, one of our cows was due for delivery. Valiya Amma was deep in her element, busy cooking in the kitchen. She told me to sit on the porch and let her know the second the cow started crying.
Instead of keeping watch, I found a long cylindrical piece of material and figured out how to blow through it to perfectly mimic the cow's call.
Every time I made the sound, she would drop everything, rush out of the kitchen and anxiously check on the cow. When she asked me, I would sit there playing the innocent card — "I didn't hear anything."
It worked brilliantly — until she finally figured out the source of the noise, and I had to sprint away to escape a well-deserved smack!
🥥 The Master Chef of Kuruken's Kitchen
If there is one thing that defines her legacy, it is her culinary mastery. You cannot buy the food she made. It was pure, sovereign heritage.
This wasn't just a sweet — it was a work of art. A rice flour halwa enriched with fresh coconut milk and coconut oil. Valiya Amma cooked it the traditional way — placing the large plate over hot charcoal until it developed that perfect, crusty top and bottom, while remaining rich and soft inside.
The ultimate Kerala treat. She would take a sweet batter of rice flour, mashed ripe bananas and fresh coconut, and steam it inside empty coconut shells — chiratta. It came out naturally fluffy, mildly sweet, and carried the exact aroma of our heritage.
Valiya Amma, the kitchen will never smell quite the same without you,
and the courtyard will miss your peaceful presence.
You guided us, fed us, and anchored the family.
Rest now. Your work here was complete and beautiful.
Eternal rest grant unto her, O Lord.
And let perpetual light shine upon her. 🕯️