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Every morning, she cut a vazhai leaf from her backyard grove. She washed it with the well water, her knuckles white against the waxy green. She did not eat on stainless steel or on ceramic plates. Her rice, her kootu , her thin rasam —they all sat upon the living heart of the banana leaf. She believed that the leaf absorbed the bitterness of the day before the food touched her tongue.
They buried Vazhai Paati under that sucker.