Happy deepavali to all my relatives and blogger friends.I am sure preparations for the Festival of Lights is going on in full swing.This year the Narakachaturdasi and Amavasya are on the same day-5th November.Danteras is also popular here in Hyderabad and considered auspicious and beleived to bring prosperity if Gold,silver,or any item is bought on this day.Thriyodasi starts from 5.21pm onwards on 3rd November, and stays upto 3 pm of 4th NovemberPurchase can be made during this time.Then chaturdasi prevails and stays upto 1.30pm of 5th November.Since we celebrate Narakachaturdasi by taking early bath, it is deepavali for us on 5th November.Amavasya starts from 1.30pm of 5th November.As it is auspicious to perform Lakshmi Puja in the evening and on amvasya day,this year it happens to be a Friday too and the Puja is to be performed on 5th Evening.The Muhurth for performing the puja are given in this google search ..hindupad.com/diwali-deepavali/time-to-perform-lakshmi-puja-2009/. in elaborate way.The puja when performed during Pradosh Kaal is good.This time is arrived by calculating the sunset time in each area.The pradosh kaal is 2hours 20 minutes from the sunset time.
Hence around 6.03 pm to 8.22pm during pradosh kaal, lakshmi puja can be performed.
Thanks to all the TV channels for telecasting live shows for preparation of sweets and karas for the festival.
Thanks to all the bloggers who share their savory and sweet preparation posts.When following the same the recipe is bound to come out successfully as they are prepared with experience and shared by them.
I posted Diwali Lehyam in my last year's post(29.9.2009) which can be followed.Wish you all happy cooking.Enjoy the festival.
Tuesday, November 2, 2010
Saturday, October 16, 2010
VIJAYA DASAMI
I am sure all had nice time enjoying the nine day festival.Thanks to the media which extensively covered all aspects of Navrathiri including Bomma Golu and created a festive mood and ambience at our homes.We have less of Golu here in Hyderabad ,when compared to Tamil Nadu.But there was wide media coverage of BATUKKAMMA this season.Yesterday marked the end and there was live telecast in all the telugu channels here with the Telengana movement in air.
I feel sad that the season of navarathiri is coming to end .The nine days were lively by meeting relatives and friends and we were in a seperate spiritual world.There was over all discipline and a big NO to laziness.Thanks to elders who taught us the sanctity of this nine day festival.
We have seen how Navarathiri Nayagi is worshiped all the nine days, in three amsam,and nine vadivangal,as three sakthis.Each day marked the purpose of destroying the evil.Finally on tenth day Annai takes the SIVASAKTHI vadivam symbolisng the sakthi as MAHASAKTHI and the purpose is to mark the VICTORYover the evil on this day.She is with STOOLAM on this day.
By praying the NAVAGRAHAS on all the nine days,we worship Annai who is also called by the name SARVA GRAHA ROOPINI, (the planets have her roopam) . By worshiping Devi from Sukla Paksha
Pradamai thithi to Poornima with faith as guided by elders,there is bound to be good result.
The neivedyam to be offered on Dasami day is RASSAANAM.
It is beleived that by offering rasannam along with sutta applam, sukhu thanni, vennai and thuvail we will be pleasing Devi after the varieties of offering given on all the nine days.
On the night of Dasami, Aarathi (marking the end of worship) is done. This is known as Muthaarathi .We call it Manjaneer in which muthu, pavazam is also added.
In Hyderabad, A.P. there is custom followed, wherein people see the bird KADAI, and go out in the evening to fetch the branch of maize tree and they also get branch of JEMMI tree.The Jemmi leaf is beleived as Gold.
After the festival, people greet each other by exchanging the leaves. It is also beleived auspicious to chant LakshmiAshtotharam and do archana with the Jemmi leaves for prosperity.
I feel sad that the season of navarathiri is coming to end .The nine days were lively by meeting relatives and friends and we were in a seperate spiritual world.There was over all discipline and a big NO to laziness.Thanks to elders who taught us the sanctity of this nine day festival.
We have seen how Navarathiri Nayagi is worshiped all the nine days, in three amsam,and nine vadivangal,as three sakthis.Each day marked the purpose of destroying the evil.Finally on tenth day Annai takes the SIVASAKTHI vadivam symbolisng the sakthi as MAHASAKTHI and the purpose is to mark the VICTORYover the evil on this day.She is with STOOLAM on this day.
By praying the NAVAGRAHAS on all the nine days,we worship Annai who is also called by the name SARVA GRAHA ROOPINI, (the planets have her roopam) . By worshiping Devi from Sukla Paksha
Pradamai thithi to Poornima with faith as guided by elders,there is bound to be good result.
The neivedyam to be offered on Dasami day is RASSAANAM.
It is beleived that by offering rasannam along with sutta applam, sukhu thanni, vennai and thuvail we will be pleasing Devi after the varieties of offering given on all the nine days.
On the night of Dasami, Aarathi (marking the end of worship) is done. This is known as Muthaarathi .We call it Manjaneer in which muthu, pavazam is also added.
In Hyderabad, A.P. there is custom followed, wherein people see the bird KADAI, and go out in the evening to fetch the branch of maize tree and they also get branch of JEMMI tree.The Jemmi leaf is beleived as Gold.
After the festival, people greet each other by exchanging the leaves. It is also beleived auspicious to chant LakshmiAshtotharam and do archana with the Jemmi leaves for prosperity.
Friday, October 8, 2010
Wednesday, October 6, 2010
NAVARATHIRI-VARIOUS WAYS TO WORSHIP DEVI
Navarathiri is celebrated in South India specially in Tamil Nadu with GOLU as the main feature.It is celebrated in different ways through out the country.In Andhra pradesh in Telengana Region BATAKAMMA is popular.Be it in any form,DEVI is worshiped on these nine days uniformly.Batakkamma is about arranging colourful flowers on a plate in a small gopuram type and the ladies assemble in one place and keep all the plates in the centre and go round singing special songs and perform like GUMMI.They start this on Mahalaya Ammavasya and do till Dasserra.Finally they drop this in a lake.DANDIYA is famous for Gujarathis.All these celebrations show embodiment of Feminity.The festive mood can be apparently felt looking at the ladies and girl children in their best attire and jewels on all nine days.Even the dieties in temples are worshiped with special pujais and the alankarams for Godess keep changing each day.Godess Saraswathi is known as Kalaivani.She is Godess of Art.To mark this the singing and dancing are undertaken during these ninedays.And on the NAVAMI day which is also known as Saraswathi puja day SUHASINIS are adorned.The practice of giving Tambolam has been in all auspicious occasions for Hindus where a Suhas or Sumangali is given importance.This shows the women pray for the wellbeing of their husbands.Receiving tambolam and giving tambolam is given priority on these days.Ayudha Pujai is also done on Ashtami Day which signifies Pandvas doing it on that day and the Dasami day marks the victory by them hence it is called vijaya dasami.Navarathiri calls for adoring and praying KANYAS.Durga pujai so to tell performed on all nine days signifies Kanya pujai.The girl child from the age of 2 years are given priority and given prasadam and useful gift each day.Starting from day one a 2 year old child ,on 2nd day 3year old and so on.The North Indians perform Kanya puja on Ashtami day by inviting 8 Kanyas and some on Navami day inviting 9 Kanyas.Mahalaya Amavasya is considered auspicious for us hence the Golu is arranged on that day with the Kalasam being kept first.Even for the Devi puja (ifdone in puja place seperately) kalasam is arranged.Afterlighting a lamp fruit can be offered.Navarathiri puja starts from next morning(8th October this year).Coming to the daily pujai,Panagam is offered to Goddess daily.The combination of all the prasadams offered as per kizamai, nakshtram and for dieties keep changing each year.Also when some sweet item is offered as per kizamai neiyedyam, payasam can be skiped.Eight and ninth day kizamai prasadams will be repeated.It is all upto one to decide and offer.Like wise preparing sundal daily has been the practice and same is distributed to the invitees.Sundal like one prepared with Mochai is not possible, so some other sundal can be prepared.This year since it starts on Friday and Mochai is the Danyam for sukran this can be prepared in small quantity and offered or can be used in our other preparation like koottu.Likewise for Rahu ulundhu and for ketu kollu can be offered in other forms becos sundal cannot be prepared in required quantity.
NAVARATHIRI NAVAGI-LAKSHMI VADIVAM-SECOND THREE DAYS
 |
| THE MOTHER IS ADORNED AS A GIVER OF SPIRITUAL WEALTH LAKSHMI,WHO IS CONSIDERED TO HAVE THE POWER OF BESTOWING ON HER DEVOTEES IN EXHAUSTIVE WEALTH,AS SHE IS GODDESS OF WEALTH.THE CHART FOR THE SECOND THREE DAYS WITH PRASADAM TO BE OFFERED TO LAKSHMI IS IN THE FOLLOWING POST. |
NAVARATHIRI NAYAGIGAL-LAKSHMI VADIVAM-SECOND THREE DAYS
NAVARATHIRI NAYAGIEN ONPADHU VADIVANGAL:
SECOND THREE DAYS
ANAIEN AMSAM LAKSHMI
SAKTHI KRIYAASAKTHI
DAY 4 PURPOSE DEVAR THUDHI
ETRAL
ANAI VADIVAM MAHALAKSHMI
ALANKARA THOTRAM SINGATHANATHIL VETRI THIRUKOLATHIL
DAY 5 PURPOSE ASURANIN THUDHAN SUKREEVAN
THOODHU SOLVADAI KETTAL
ANAI VADIVAM VAISHNAVI
ALANKARA THOTRAM SUGASANATHIL KAALIDURGAI
DAY 6 PURPOSE THUMRALOCHANA VADHAM
ANAI VADIVAM INDIRAANI
ALANKARA THOTRAM SARPAASANAM,KAIYIL
ATCHAMAALAI,KAPAALAM,
THAMARAI,THALAIYILPIRAI
CHOODIYA CHANDIKADEVI
SECOND THREE DAYS
ANAIEN AMSAM LAKSHMI
SAKTHI KRIYAASAKTHI
DAY 4 PURPOSE DEVAR THUDHI
ETRAL
ANAI VADIVAM MAHALAKSHMI
ALANKARA THOTRAM SINGATHANATHIL VETRI THIRUKOLATHIL
DAY 5 PURPOSE ASURANIN THUDHAN SUKREEVAN
THOODHU SOLVADAI KETTAL
ANAI VADIVAM VAISHNAVI
ALANKARA THOTRAM SUGASANATHIL KAALIDURGAI
DAY 6 PURPOSE THUMRALOCHANA VADHAM
ANAI VADIVAM INDIRAANI
ALANKARA THOTRAM SARPAASANAM,KAIYIL
ATCHAMAALAI,KAPAALAM,
THAMARAI,THALAIYILPIRAI
CHOODIYA CHANDIKADEVI
Monday, October 4, 2010
NAVARATHIRI NAYAGIGAL-DURGAI VADIVAM-1ST THREE DAYS
NAVARATHIRI NAYAGIEN ONPADHU VADIVANGAL:
FIRST THREE DAYS
SAKTHI : ECCHA SAKTHI
DAY 1 PURPOSE MADHUKAIDABAR VADHAM
ANAI VADIVAM MAHESWARI
ALANKARA THOTRAM ABHAYAM,VARADHAM,
PUTHAGAM
ATCHAMAALAI THANGIYA
KUMARI DURGAI
DAY 2 PURPOSE MAHISASURANAI VADHAM
SEYYA PURRAPADUDHAL
ANAI VADIVAM KAWMAARI
ALANKARA THOTRAM KARUMBU,VIL,MALARAMBU,
PAASAGUSAM AENDIYA
RAJESWARI
DAY 3 PURPOSE MAHISASURA VADHAM
ANAI VADIVAM VARAAHI
ALANKARA THOTRAM KAIYIL SOOLAM,MATTRUM
MAHISASURAN
THALAIMEEDHU
AMARNDHA KALYANI DURGAI
Apart from the things to do as given in chart,prasadam to Godess
Durga is offered first three days.DAY 1 ELUMICHAI SADAM (LIME RICE),DAY 2 ELLU SADAM (SEASAME RICE) and DAY 3 THAER SADAM(CURD RICE).
Saturday, October 2, 2010
NAVARATHIRI-OCTOBER,2010
Navarathiri festival is just a week away and all of us will be waiting to celebrate the
nine day festival with full enthusiasm.The Golu plays important feature of the celebrations
and not to mention about the devi pujai on all the nine days.
I posted last September under the label Navarathiri puja chart which will be useful every year
as a ready reckoner for keeping things ready in advance.There will be slight change in the
chart in regard to the DAY(kizamai) and the star on the first day of navrathiri.
Accordingly the prasadams vary for the day. There will not be change in the order of the kolam,
flower, thazai,kanya prasadam as they are for the day one ,two and so on till ninth day.
Even the prasadam offered for the Day(kizamai) ,thithi, and star will be same.Only thing to be known is on first day of navarathiri the star and kizamai differs each year as already mentioned.
So to ease this-to know what all to be done on day 1-the chart at a glance gives the details when referred.
I made the chart for this year in advance(not in hand written form).
As already mentioned all the information is available in SAKALA KARIYA SIDDIYUM SRI DEVI BAGAVADAMUM book in chapter NINE Sri Deviyin perarualai pera - Navarathiri and chapter 12
SAKALA NANMAIGALAIYUM PERA.After gathering more information by reading Mangaiar malar each year I have added some more to make it exhaustive with an intention to fulfill all type of vazipaadu(worship)
during these nine days. We can perform the puja in full satisfaction which otherwise we may not be able
to do the whole year.Navagraha vazipaadu is also included as planets are also important for us to worship.
As all of us know the navarathiri is all about the worship of MUDDEVIAR - DURGA, LAXMI AND SARASWATHI.It is also known as SARADHA NAVARATHIRI OR MAHA NAVARATHIRI.
First three days worship is concentrated on DURGA PUJA and second three days for LAXMI and third three days for SARASWATHI.On all nine days MAHALAXMI is worshiped.
Accordingly the way the worship is done is as per the individual's convenience.Some perform nine archanas
each day and some chant nine shasranamam each day and reciting slokas like soundaryalahiri and Lalitha saharanamam and Sundarakandam. All these can be done as per one's wish and time available at disposal.
The worship in any form on these nine days will be accepted by the deities.
I started performing the puja since 1985 when i had first issue a daughter and since Golu was in practice in our home i started the practice. I did puja in a small way offering one rice type prasadam and payasam and daily sundal. I used to attend office and also manage kid. Later with the same zeal added each year the suggestions given by friends and by reading the magazines later started following theMAHATAYAM book and made chart to help not to skip any single item of worship to the best of my knowledge.
FIRST THREE DAYS WORSHIP:
The Goddess is invoked as a spiritual force called DURGA in order to destroy all our impurities.
I gave the chart below for first three days. Some offer Mahaneivedyam to Goddess on all days duly
preparing full fledged menu with vadai and payasam.By doing so we can offer different variety of
vada and payasam each day.The whole concept is to offer nine different way of worship and nine
different prasadam.Hence tried to include payasam as per the DAY, and sundal as per order of
navagraha.(This year it starts on friday so mochai).Hope I will be able to guide my friends and relatives
to the extent possible by giving this chart.Please click on the link given to view chart in 9 columns in the following post.
nine day festival with full enthusiasm.The Golu plays important feature of the celebrations
and not to mention about the devi pujai on all the nine days.
I posted last September under the label Navarathiri puja chart which will be useful every year
as a ready reckoner for keeping things ready in advance.There will be slight change in the
chart in regard to the DAY(kizamai) and the star on the first day of navrathiri.
Accordingly the prasadams vary for the day. There will not be change in the order of the kolam,
flower, thazai,kanya prasadam as they are for the day one ,two and so on till ninth day.
Even the prasadam offered for the Day(kizamai) ,thithi, and star will be same.Only thing to be known is on first day of navarathiri the star and kizamai differs each year as already mentioned.
So to ease this-to know what all to be done on day 1-the chart at a glance gives the details when referred.
I made the chart for this year in advance(not in hand written form).
As already mentioned all the information is available in SAKALA KARIYA SIDDIYUM SRI DEVI BAGAVADAMUM book in chapter NINE Sri Deviyin perarualai pera - Navarathiri and chapter 12
SAKALA NANMAIGALAIYUM PERA.After gathering more information by reading Mangaiar malar each year I have added some more to make it exhaustive with an intention to fulfill all type of vazipaadu(worship)
during these nine days. We can perform the puja in full satisfaction which otherwise we may not be able
to do the whole year.Navagraha vazipaadu is also included as planets are also important for us to worship.
As all of us know the navarathiri is all about the worship of MUDDEVIAR - DURGA, LAXMI AND SARASWATHI.It is also known as SARADHA NAVARATHIRI OR MAHA NAVARATHIRI.
First three days worship is concentrated on DURGA PUJA and second three days for LAXMI and third three days for SARASWATHI.On all nine days MAHALAXMI is worshiped.
Accordingly the way the worship is done is as per the individual's convenience.Some perform nine archanas
each day and some chant nine shasranamam each day and reciting slokas like soundaryalahiri and Lalitha saharanamam and Sundarakandam. All these can be done as per one's wish and time available at disposal.
The worship in any form on these nine days will be accepted by the deities.
I started performing the puja since 1985 when i had first issue a daughter and since Golu was in practice in our home i started the practice. I did puja in a small way offering one rice type prasadam and payasam and daily sundal. I used to attend office and also manage kid. Later with the same zeal added each year the suggestions given by friends and by reading the magazines later started following theMAHATAYAM book and made chart to help not to skip any single item of worship to the best of my knowledge.
FIRST THREE DAYS WORSHIP:
The Goddess is invoked as a spiritual force called DURGA in order to destroy all our impurities.
I gave the chart below for first three days. Some offer Mahaneivedyam to Goddess on all days duly
preparing full fledged menu with vadai and payasam.By doing so we can offer different variety of
vada and payasam each day.The whole concept is to offer nine different way of worship and nine
different prasadam.Hence tried to include payasam as per the DAY, and sundal as per order of
navagraha.(This year it starts on friday so mochai).Hope I will be able to guide my friends and relatives
to the extent possible by giving this chart.Please click on the link given to view chart in 9 columns in the following post.
Saturday, August 7, 2010
ALAVOOR FAMILY TREE
As my father's sudden demise is still lingering in my mind constantly, I cannot but continue this topic even after some pause. I give herebelow details of his family tree.
Thiru. Ananthachar swami lived in Alavoor, in the south facing house built on plot no.8. During his old age, he lost both his sons Sundarachar and Thrivengadachar. Unfortunately during a span of 2 years 8 family members passed away and during his last days he stayed with his grandson Gopalswamy. In 1911, they demolished the house and constructed a new house on plot 15 which was north facing. In the same year, Ananthachari (my dad’s eldest brother) was born. He was named Kuppukutti, by Gopalswamy as they lost two male children before this third issue. Also the great grandfather’s name was given to this 3rd child. Next was a female issue and her name was Pattammal. Next child was Sunderrajan (Sundaa) and last Krishnaswamy my father.
My father’s eldest brother Ananthachary was sent to Kancheevaram at his 7th year to stay and study with chinna thata Payyakutti. He was there for 8 years and later for 2 years in Ponnammal’s house. Later at his 18th year he came to Secunderabad on 8.4.1929, in search of job and stayed in Sanakarampadi Rajagopalachar’s house who happened to be their grandfather. Then his younger brother Sunderrajan, after finishing his 6th class came to secunderabad during 1932 and continued his studies from 7th class to 10th class in Mahboob college high school. My father (pet name KICHAMI) who was studying in Alavoor, had to leave the place with his mother Singari and grandmother (father’s mother) Kanakavalli (also known as kakamma) as his beloved father Gopalaswami Iyengar passed away inOctober 1938. They too arrived in Secunderabad and all of them stayed together. He did his SSLC and joined Military Ordinance Depot for job and with his own efforts completed Intermediate and B.Com. He joined Railways (Nizam State
Since my father lost his dad (Gopalswamy) at the age of 12, we have no idea how our grandfather looked as there are no pictures of him. But my father shared his memories about his dad with us. The amazing coincidence was on the day of his death(7th Feb'10) he recalled his memories about his dad in regard to a topic on brinjal and shared it with the violin master who visits on Sunday morning to give lessons to my nieces. My grandmother lived till Sept'63. Her name was Singari. We were fortunate to receive her affection and love towards us. Here I should mention that she was the great daughter of the KOZIYAAN SWAMIGAL. It is pride to mention that we hail from the family of the grandson of the pontiff. Coming to our mother’s side, her father hailed from THIRUMALAI ECHAMBADI and mother from ALAVOOR. Our maternal Grandfather’s name is T.E.KRISHNASWAMY and grandmother’s name is HEMAMBUJAM (Hemu).As mentioned earlier the owner of the major portion of lands in Alavoor (late) Shri. Ramudorai was step brother of our grandmother (Hemu).Thus since our father and our grandmother hailed from same village her (hemu’s) daughter (my mother) was given for marriage to a varan (my father) from Alavoor. In fact both our grandparents Hemambujam and Singaari were friends. A surprising event was Singaari was carrying our father (8month pregnancy) when she attended her friend’s (Hemu’s) marriage. She took Aarthi for her would be sammandhi; later after 8 years to have her 2nd issue ( daughter) Amirthavalli for her son Krishnaswami as wife. Our mother was married at the age of 14.They believe kanyakadaanam in the true sense those days to give daughter before attaining puberty. In 1947, people left Nizam state due to Razakar movement to their native places fearing violence. Even our father’s family went to Kanjeevaram. During that stay they finalized the alliance and fixed the marriage. Our mother did not see the Groom to be. She was called from her school during class and the elders saw her and fixed marriage. She was very good looking-not to mention in her teens, because we saw her with the same beauty till her 70s in spite of her long illness. She lost her charm only during her last 2 years of sickness. May be that is why she left deciding she should not live if she is not presentable to others; a person known for her strong will power and conscious about her attire. Madisaar was best suited for her. I think words are not enough when I start writing about my beloved MOTHER.
Monday, April 12, 2010
ALAVOOR VILLAGE
Happy to be back to Hyderabad after our trip to South India.
I missed all my blogger friends and their recipes.Nice to
blog again after a gap.We undertook pleasure cum pilgrimage tour
which was much awaited.Ofcourse if God would not have had it for us
that way, our father was to accompany this tour.I remember the day
when we both browsed for sites for kerala tour. He involved himself
so much and above all was eager to take up the tour with all his 3 daughters
with thier respective families.We are sure his soul accompanied us all
the time and we are happy to have satisfied his wish by visiting many
divyadesams which were unplanned.
Since i left incomplete in giving the details about the family tree and the
native place of my father earlier, i like to continue the same now.
In Alavoor there were 25 houses and 400 acres of agriculture land.
1/3 of it belonged to father's family members,next 1/3 to Sri.Ramadurai
(who happens to be maternal uncle of my mom too) and sri.Panju families..
The balance 1/3 belonged to others.
Looking at the PATTA NUMBER being "1" to the Vaikaal-Thanner Paychal-Samudayam
Porambokku etc belonging to father's ancestors,it is understood that their
family belonged to those who were the ones who migrated 300 years back to Alavoor.
Also MANIYAM-UDYOGAM belonged to this family.This Maniyam was one for four villages
namely alavoor,vanaravasi,thazayampeduand aampakkam.Since there was some misunderstanding
between this family and that of Ramadurai and Panju families,during their forefather
Sri.Ananthachar regime, the maniyam was changed from vanaravasi to a Naidu family.
Alavoor Ananthacharswami lived in house on plot no.8 in the Alavoor village
Later they shifted after constructing house on plot 15, as the old house was found to be
of illl-luck due to various happenings like 8 to 10 family members passing away within a
short span of 2 years and hence it was abondoned. This new house so big that marriages
could be performed.
In 1911 my father's eldest brother Ananthachari alias kuppukutti was born to Gopalswami.
He was named after his kollu thata Ananthacharswami.Gopalswami's first 2 sons died hence
the third was named as kuppukutti.
ANANTHACHARISWAMI(Kollu thata of our father) was well versed in Sanskrit.He taught Adhyayanam
and sanskrit to his son Sundarachar,Rajappa,seemavaradhachar,payyakutti ayangar and other
grahastaas, and brahmacharis in Alavoor.Also people from neighbouring villages like agaram,
thirumangaaranai,thenyeri,kunnapakkakam,used to come to him to learn vedam and sanskrit.
It is beleived Sri.Ananthacharswami had very good fame as he helped many poor families and
performed marriages and looked after their families.
There was drought as there were no rains for 3 consequitive years.Except 3 families many from
alavoor left for pilgrimage for 2 years to down south to Srirangam, Rameswaram by carts.
In temples those days pilgrims were offered food (OOttuparai).
None of them returned till they had rains.Ananthachariswami family, ramadurai and Panju
family with some labour were in Alavoor.When the first rain was received they cultivated
their lands and also others in their absence.Paddy was stored in the respective houses.
When others returned in 2 months,to their surprise they saw their houses cleaned and paddy
stored.They all were grateful to Ananthacharswami for this act.
It was the practice at Anantacharswamy's house to wait for some guests to partake food
after completing the Daily Aradhanai to God. Apart from this atleast 15 people were fed
daily as routine in the House.
Alavoor Ananthacharswami sandhadhi is detailed in the following post.
I missed all my blogger friends and their recipes.Nice to
blog again after a gap.We undertook pleasure cum pilgrimage tour
which was much awaited.Ofcourse if God would not have had it for us
that way, our father was to accompany this tour.I remember the day
when we both browsed for sites for kerala tour. He involved himself
so much and above all was eager to take up the tour with all his 3 daughters
with thier respective families.We are sure his soul accompanied us all
the time and we are happy to have satisfied his wish by visiting many
divyadesams which were unplanned.
Since i left incomplete in giving the details about the family tree and the
native place of my father earlier, i like to continue the same now.
In Alavoor there were 25 houses and 400 acres of agriculture land.
1/3 of it belonged to father's family members,next 1/3 to Sri.Ramadurai
(who happens to be maternal uncle of my mom too) and sri.Panju families..
The balance 1/3 belonged to others.
Looking at the PATTA NUMBER being "1" to the Vaikaal-Thanner Paychal-Samudayam
Porambokku etc belonging to father's ancestors,it is understood that their
family belonged to those who were the ones who migrated 300 years back to Alavoor.
Also MANIYAM-UDYOGAM belonged to this family.This Maniyam was one for four villages
namely alavoor,vanaravasi,thazayampeduand aampakkam.Since there was some misunderstanding
between this family and that of Ramadurai and Panju families,during their forefather
Sri.Ananthachar regime, the maniyam was changed from vanaravasi to a Naidu family.
Alavoor Ananthacharswami lived in house on plot no.8 in the Alavoor village
Later they shifted after constructing house on plot 15, as the old house was found to be
of illl-luck due to various happenings like 8 to 10 family members passing away within a
short span of 2 years and hence it was abondoned. This new house so big that marriages
could be performed.
In 1911 my father's eldest brother Ananthachari alias kuppukutti was born to Gopalswami.
He was named after his kollu thata Ananthacharswami.Gopalswami's first 2 sons died hence
the third was named as kuppukutti.
ANANTHACHARISWAMI(Kollu thata of our father) was well versed in Sanskrit.He taught Adhyayanam
and sanskrit to his son Sundarachar,Rajappa,seemavaradhachar,payyakutti ayangar and other
grahastaas, and brahmacharis in Alavoor.Also people from neighbouring villages like agaram,
thirumangaaranai,thenyeri,kunnapakkakam,used to come to him to learn vedam and sanskrit.
It is beleived Sri.Ananthacharswami had very good fame as he helped many poor families and
performed marriages and looked after their families.
There was drought as there were no rains for 3 consequitive years.Except 3 families many from
alavoor left for pilgrimage for 2 years to down south to Srirangam, Rameswaram by carts.
In temples those days pilgrims were offered food (OOttuparai).
None of them returned till they had rains.Ananthachariswami family, ramadurai and Panju
family with some labour were in Alavoor.When the first rain was received they cultivated
their lands and also others in their absence.Paddy was stored in the respective houses.
When others returned in 2 months,to their surprise they saw their houses cleaned and paddy
stored.They all were grateful to Ananthacharswami for this act.
It was the practice at Anantacharswamy's house to wait for some guests to partake food
after completing the Daily Aradhanai to God. Apart from this atleast 15 people were fed
daily as routine in the House.
Alavoor Ananthacharswami sandhadhi is detailed in the following post.
Thursday, March 18, 2010
ALAVOOR
My father was named as KRISHNASWAMY as he was the eighthchild for his parents.
They belong to a village called ALAVOOR which is near Kancheepuram.
To be precise his SIR NAME is ALAVOOR NADAADHOOR SRIBHASYA SIMHASANAM
THE PRAVARAM
BHARGAVA-SYAVANA-AAPNUVAANA
AUVRUVA-JAMATHASOOYANA-PANJA
RISHAYAPRAVANVITHA:
SRIVATSA GOTHRAM
AAPASTHAMBA SOOTHRA:
YAJOOSHYA SAATHYAI.
POORVIGAM
BELONG TO
NADAADHOOR AMMAAL
VAMSAM
They lived in ALAVOOR.This village is located in between Kancheevaram
perumal koyil and Sreeperumbudur.It is 12miles away from sreeperumbudur
and 12miles from kancheevaram.
NADAADHOOR was a Brahmin Agraharam next to KEEZAATHOOR AGRAHARAM
in VANDHAVAASI TALUK-SOUTH OF PAALAARU AND WEST OF THAIAARU
There lived a Mahaan by name SREEMAAN VARADADESIKAR-AMMAAL In the
period 1180(12th century).He was eminent in Sanskrit,performing
Adhyayanam,debating,vyakaranam,meemasam and was heading SREEBASHYAM.
Hence he and his family were known as NADAADHOOR SREEBHASYA SIMHASANAM.
SRI Nadaadhoor swamy shifted to Perumal temple to impart his Sanskrit
knowledge to others.He lived behind the SANNIDHI of SRI VARADHARAJA
PERUMAL OF ASTHIGIRI (MOOLAVAR) AND taught brahmacharis and grahastas.
Apart from this he served in the temple.He did kaingaryam to Sri varadaraja
both in the morning and night.In night he used to offer God Cow's
milk duly heating after adding kalkandu,elachi, cloves,safron,japathri
and pachakarpuram.He used to add badam,pista kaju and offer.
Daily after the regular prasadam is offered,before MANSASEVAI he will
offer this milk(KUZAM-PAAL) duly checking its heat. He will take care to see the
milk is not too hot.When he was making the hot milk to cool using
two glasses to offer during a night to God,God hugged him on the shoulders
and lovingly addressed him 'EN AMMALE'.Since then this swami was called AMMAL and
his vamsam was called AMMAL VAMSAM.
TRANSITION FROM NADAADHOOR TO ALAVOOR
DUE to famine, it became difficult for the BRAHMINS to continue in
village,and as a result they sought other places for living.During
that period some of the Nadaadhoor families shifted their place of
living to THIRUMALA THIRUPATHI for their livelihood.When the economic
condition improved some families with the idea of getting back to
villages once again shifted to Agrahrams like THERANI.This agraharam
was located 5 Miles away from NAGARI on the banks of VRITHASHEERA RIVER.
In this agraharam some of Nadaadhoors and THATTAIAARS lived.For some
years both the families got along well and lived together.Later there
was illfeeling between the two families.Few of the Nadaadhoors joined
hands with the opposite families and PANGAALI DWESHAM prevailed.
The cremation ground was in patta land of Thattaiaars.Normal practice of
cremation was done on the banks of the river.But during rainy season
due to water flow the cremation was made in the ground belonging
to Thattaiaars.As the enimity grew severe ,when an old lady belonging
to Nadaadhoors died there was objection for the cremation in the grounds
Situation being so, ordeals faced by the Nadaadhoorsforced them to make
arrangments to shift to other Agraharams near Kanchi, when they went
for Perumal Kovil Uthsavam.
There was a big Agraharam named ALAVOOR then, wherein Vishnu temple was
located to the east,and a shiva temple to the west.But only ruins were
seen after the Mohammedian rule.In few places above the ground Shiva lingams
and Pillaiyaar statues were seen.And a Vishnu statue was in a well under a pond.
After coming to know that this place will be congenial for
Brahmins to live,Nadadhoor vamasam families decided to shift and live here.
As there was objection for using the cremation ground in Therani,Nadadhoors
did the predha samaskaram at the backyard of their houses and did the other
kriyas there and left the place for good.
Thus Nadaadhoor vamsam with 10 mitra families managed to take some cattle
and some household things along with them in a bullock cart and started their
journey to reach ALAVOOR.Some of the Nadaadhoors stayed back in Therani and
lived with Thattaiaars.One such member of the nadaadhoor family in Therani,
named PANKAJI became periamma (mother's elder sister)by relation to our father in
later years.In later years Thattaiyaar families perished there.
They belong to a village called ALAVOOR which is near Kancheepuram.
To be precise his SIR NAME is ALAVOOR NADAADHOOR SRIBHASYA SIMHASANAM
THE PRAVARAM
BHARGAVA-SYAVANA-AAPNUVAANA
AUVRUVA-JAMATHASOOYANA-PANJA
RISHAYAPRAVANVITHA:
SRIVATSA GOTHRAM
AAPASTHAMBA SOOTHRA:
YAJOOSHYA SAATHYAI.
POORVIGAM
BELONG TO
NADAADHOOR AMMAAL
VAMSAM
They lived in ALAVOOR.This village is located in between Kancheevaram
perumal koyil and Sreeperumbudur.It is 12miles away from sreeperumbudur
and 12miles from kancheevaram.
NADAADHOOR was a Brahmin Agraharam next to KEEZAATHOOR AGRAHARAM
in VANDHAVAASI TALUK-SOUTH OF PAALAARU AND WEST OF THAIAARU
There lived a Mahaan by name SREEMAAN VARADADESIKAR-AMMAAL In the
period 1180(12th century).He was eminent in Sanskrit,performing
Adhyayanam,debating,vyakaranam,meemasam and was heading SREEBASHYAM.
Hence he and his family were known as NADAADHOOR SREEBHASYA SIMHASANAM.
SRI Nadaadhoor swamy shifted to Perumal temple to impart his Sanskrit
knowledge to others.He lived behind the SANNIDHI of SRI VARADHARAJA
PERUMAL OF ASTHIGIRI (MOOLAVAR) AND taught brahmacharis and grahastas.
Apart from this he served in the temple.He did kaingaryam to Sri varadaraja
both in the morning and night.In night he used to offer God Cow's
milk duly heating after adding kalkandu,elachi, cloves,safron,japathri
and pachakarpuram.He used to add badam,pista kaju and offer.
Daily after the regular prasadam is offered,before MANSASEVAI he will
offer this milk(KUZAM-PAAL) duly checking its heat. He will take care to see the
milk is not too hot.When he was making the hot milk to cool using
two glasses to offer during a night to God,God hugged him on the shoulders
and lovingly addressed him 'EN AMMALE'.Since then this swami was called AMMAL and
his vamsam was called AMMAL VAMSAM.
TRANSITION FROM NADAADHOOR TO ALAVOOR
DUE to famine, it became difficult for the BRAHMINS to continue in
village,and as a result they sought other places for living.During
that period some of the Nadaadhoor families shifted their place of
living to THIRUMALA THIRUPATHI for their livelihood.When the economic
condition improved some families with the idea of getting back to
villages once again shifted to Agrahrams like THERANI.This agraharam
was located 5 Miles away from NAGARI on the banks of VRITHASHEERA RIVER.
In this agraharam some of Nadaadhoors and THATTAIAARS lived.For some
years both the families got along well and lived together.Later there
was illfeeling between the two families.Few of the Nadaadhoors joined
hands with the opposite families and PANGAALI DWESHAM prevailed.
The cremation ground was in patta land of Thattaiaars.Normal practice of
cremation was done on the banks of the river.But during rainy season
due to water flow the cremation was made in the ground belonging
to Thattaiaars.As the enimity grew severe ,when an old lady belonging
to Nadaadhoors died there was objection for the cremation in the grounds
Situation being so, ordeals faced by the Nadaadhoorsforced them to make
arrangments to shift to other Agraharams near Kanchi, when they went
for Perumal Kovil Uthsavam.
There was a big Agraharam named ALAVOOR then, wherein Vishnu temple was
located to the east,and a shiva temple to the west.But only ruins were
seen after the Mohammedian rule.In few places above the ground Shiva lingams
and Pillaiyaar statues were seen.And a Vishnu statue was in a well under a pond.
After coming to know that this place will be congenial for
Brahmins to live,Nadadhoor vamasam families decided to shift and live here.
As there was objection for using the cremation ground in Therani,Nadadhoors
did the predha samaskaram at the backyard of their houses and did the other
kriyas there and left the place for good.
Thus Nadaadhoor vamsam with 10 mitra families managed to take some cattle
and some household things along with them in a bullock cart and started their
journey to reach ALAVOOR.Some of the Nadaadhoors stayed back in Therani and
lived with Thattaiaars.One such member of the nadaadhoor family in Therani,
named PANKAJI became periamma (mother's elder sister)by relation to our father in
later years.In later years Thattaiyaar families perished there.
Tuesday, March 16, 2010
OUR DEAREST APPA
With great grief I share the news of the sudden demise of my beloved
father.He passed away on 7th February evening around 5PM.His end came
all of a sudden in a peculiar manner and we are yet to come out of the
shock.
He had darshan of our Pontiff SRIMUSHNAM SRIMAD ANDAVAN,
for the second time during the week.
All his 3 children with family were present in the Andvan Ashramam
since morning and we all took blessings of Andavan and had lunch there.
We all left to our respective homes. He went to have his afternoon nap
at 3pm and when my brother went to wake him up he was cold and lifeless.
We are all surprised till date thinking how can he die so easily in the
true sense attaining ACHARIAYAN THIRUVADI.
I never thought I will write this in my blog since i started posting.
In fact I started to share the signature recipes of my dad's family
And to tell about the hospitality that prevailed in their blood.
One should learn how to treat guest from them.
I have no words to explain how humble he was and led a simple life.
He had no aspirations and saw all his children well settled.He was 83 and 7months
on 7th Feb2010. He lived 3years and 8months after the demise of my
mother.He was a source of inspiration to us by being active and always
ready to offer service.
It was possible for him because he led a disciplined life.Though not
very AACHRAM-he used to follow to some extent.Had a very big liking for
discourses and a regular viewer of Velukudi's programmes and a true
devotee of Kanchi Varadaraja Perumal.
Here are some of the photographs of our father which were preserved as they
were taken many years back.
I have the details of their family and the vamsam he belonged to.I shall post the same
for the benifit of all my cousins in my next blog.
father.He passed away on 7th February evening around 5PM.His end came
all of a sudden in a peculiar manner and we are yet to come out of the
shock.
He had darshan of our Pontiff SRIMUSHNAM SRIMAD ANDAVAN,
for the second time during the week.
All his 3 children with family were present in the Andvan Ashramam
since morning and we all took blessings of Andavan and had lunch there.
We all left to our respective homes. He went to have his afternoon nap
at 3pm and when my brother went to wake him up he was cold and lifeless.
We are all surprised till date thinking how can he die so easily in the
true sense attaining ACHARIAYAN THIRUVADI.
I never thought I will write this in my blog since i started posting.
In fact I started to share the signature recipes of my dad's family
And to tell about the hospitality that prevailed in their blood.
One should learn how to treat guest from them.
I have no words to explain how humble he was and led a simple life.
He had no aspirations and saw all his children well settled.He was 83 and 7months
on 7th Feb2010. He lived 3years and 8months after the demise of my
mother.He was a source of inspiration to us by being active and always
ready to offer service.
It was possible for him because he led a disciplined life.Though not
very AACHRAM-he used to follow to some extent.Had a very big liking for
discourses and a regular viewer of Velukudi's programmes and a true
devotee of Kanchi Varadaraja Perumal.
Here are some of the photographs of our father which were preserved as they
were taken many years back.
I have the details of their family and the vamsam he belonged to.I shall post the same
for the benifit of all my cousins in my next blog.
Tuesday, January 26, 2010
INSTANT TOMATO PICKLE/THOKKU
Tomato pickle can be made instantly without grinding.The ingredients and
their measures are same as used for sun dried pickle.As this cannot be
stored this can be prepared proportionately reducing the measure.I am giving
half of the measure used in Sun dried pickle.
INGREDIENTS:
RIPE TOMATOES 1/2 KILO GRAM
NEW TAMARIND 125 GMS
CHILLI POWDER 100GMS
MUSTARD POWDER 75GMS
SALT 100GMS
OIL 100GMS
FOR TEMPERING:
MUSTARD SEEDS 1/2 TSP
METHI SEEDS 1/2 TSP
LG 1/2TSP
RED CHILLIES 5
METHOD:
In a pan cook cut tomatoes,tamarind adding salt and turmeric powder.Do not
add water.when done allow it to cool then add mustard powder and chilli powder
Heat oil and temper with mustard,methi and red cillies.cool and add to tomatoes.
This can be had with rice and also as side dish for Dosas and rotis.
their measures are same as used for sun dried pickle.As this cannot be
stored this can be prepared proportionately reducing the measure.I am giving
half of the measure used in Sun dried pickle.
INGREDIENTS:
RIPE TOMATOES 1/2 KILO GRAM
NEW TAMARIND 125 GMS
CHILLI POWDER 100GMS
MUSTARD POWDER 75GMS
SALT 100GMS
OIL 100GMS
FOR TEMPERING:
MUSTARD SEEDS 1/2 TSP
METHI SEEDS 1/2 TSP
LG 1/2TSP
RED CHILLIES 5
METHOD:
In a pan cook cut tomatoes,tamarind adding salt and turmeric powder.Do not
add water.when done allow it to cool then add mustard powder and chilli powder
Heat oil and temper with mustard,methi and red cillies.cool and add to tomatoes.
This can be had with rice and also as side dish for Dosas and rotis.
Friday, January 22, 2010
THAVALA ADAI
When the word tiffin comes into our minds Idli and Dosa take
the first place in almost all south Indian homes.Apart from these
there are few more traditional recipes prepared with ease by just
keeping the ingredient of rice in the form of rava or flour.
Normally they are stored by giving them in the mill in large
quantity.It comes handy for making tiffin which is usually had around
3pm along with coffee in most of the south indian houses spcially where
elders are there. Some such recipes are Arisi Upma,Thavala Adai and Kozamavu adai.
I remember having Thavala adai and kozammavu adai prepared by my mother during
my childhood.Recently when i went to my younger sister's place her mother-inlaw
who is around 80 years prepared this in no time. It tasted so good and i noted down the
thavala adai recipe from her and had chat for some time asking about our tiffins
and the way they are made.She happily shared a few with me.
The term adai is used for many other recipes where in we soak dals with different
combinations and make after making batter.
Thaval adai can be made instantly if you have rice rava and other ingredients at home.
INGREDIENTS
RICE RAVA 11/2 CUP
BOILED RICE RAVA 1/4 CUP
KNOWN AS IDLI RAVA
THUWAR DAL 3 TSP
MOONG DAL 3 TSP
CHENA DAL 3 TSP (OPTIONAL)
PEPPER 1 TSP
JEERA 1 1/2 TSP
WATER 11/4CUP APPROX
(1:3/4 RICE:WATER)
SALT
GRATED COCONUT 2 TBLSP
LG PINCH
METHOD:
Boil water, add dals, pepper, jeera, LG, salt and grated coconut.Add rava
stir and remove immediately. Cool and make balls and flatten like cutlets.
Heat heavy bottom kadai add 4 tsp oil and place a piece.Then keep placing
other 4 pieces and pour oil around, turn and cook till done.Repeat process
till the dough is finished.This tastes too good.
Such type of tiffins are prepared in some outlets in chennai where they
sell home made items like papad, podis, pickles and vethal.
They sell like hot cakes (perhaps hot adai will be apt) in no time at 3pm.
I had this in Anna nagar and cannot forget its taste.In places
like Hyderabad we cannot expect such items. No doubt other delicacies
like Mirchi bajji, cut mirchi and Pulibongaram etc are popular in AP.
the first place in almost all south Indian homes.Apart from these
there are few more traditional recipes prepared with ease by just
keeping the ingredient of rice in the form of rava or flour.
Normally they are stored by giving them in the mill in large
quantity.It comes handy for making tiffin which is usually had around
3pm along with coffee in most of the south indian houses spcially where
elders are there. Some such recipes are Arisi Upma,Thavala Adai and Kozamavu adai.
I remember having Thavala adai and kozammavu adai prepared by my mother during
my childhood.Recently when i went to my younger sister's place her mother-inlaw
who is around 80 years prepared this in no time. It tasted so good and i noted down the
thavala adai recipe from her and had chat for some time asking about our tiffins
and the way they are made.She happily shared a few with me.
The term adai is used for many other recipes where in we soak dals with different
combinations and make after making batter.
Thaval adai can be made instantly if you have rice rava and other ingredients at home.
INGREDIENTS
RICE RAVA 11/2 CUP
BOILED RICE RAVA 1/4 CUP
KNOWN AS IDLI RAVA
THUWAR DAL 3 TSP
MOONG DAL 3 TSP
CHENA DAL 3 TSP (OPTIONAL)
PEPPER 1 TSP
JEERA 1 1/2 TSP
WATER 11/4CUP APPROX
(1:3/4 RICE:WATER)
SALT
GRATED COCONUT 2 TBLSP
LG PINCH
METHOD:
Boil water, add dals, pepper, jeera, LG, salt and grated coconut.Add rava
stir and remove immediately. Cool and make balls and flatten like cutlets.
Heat heavy bottom kadai add 4 tsp oil and place a piece.Then keep placing
other 4 pieces and pour oil around, turn and cook till done.Repeat process
till the dough is finished.This tastes too good.
Such type of tiffins are prepared in some outlets in chennai where they
sell home made items like papad, podis, pickles and vethal.
They sell like hot cakes (perhaps hot adai will be apt) in no time at 3pm.
I had this in Anna nagar and cannot forget its taste.In places
like Hyderabad we cannot expect such items. No doubt other delicacies
like Mirchi bajji, cut mirchi and Pulibongaram etc are popular in AP.
RICEFLOUR ADAI/KOZAMMAVU ADAI
kozammavu is the term used for arisi maavu/rice flour.This easy recipe used to be prepared
in our home by my mother. I made this few number of times and to my surprise it was
liked by my family members.You need rice flour, moong dal and karamani(black eyed gram)
for this. The result is better when done in bronze(vengala urili)vessel which is not
so deep.Even karamani, if it is not readily available at home and since it needs to be soaked
can be skipped.This can be made instantly and does not require much oil and is a healthy tiffin
too.The name of this tiffin is called KOZAMMAVU ADAI.I post this in loving memory of my mother.
INGREDIENTS
RICE FLOUR 2 CUPS
MOONG DAL 1/4 CUP
KARAMANI/BLACKEYED BEANS 2 TBLSP
SALT
CRUSHED PEPPER 1 TSP
METHOD:
Boil one cup of water in heavy bottomed vessel or kadai. Add moong dal and
cook till done but still the shape of the grain remains. It need not be cooked
very smooth. Add flour and salt and mix with the laddle briskly.Put off flame
knead the dough thoroughly adding crushed pepper.The water used to cook dal
should suffice to make the dough.Let the dough be a tough one and not loose.
Make balls of even size and keep. Heat vengala urili or heavy bottomed vessel
on medium flame.
Flatten the ball with your wet palm on one plastic sheet or plantain leaf
to the desired size with medium thickness. Place this in the hot vengalam and
sprinkle little drops of oil around and close a lid. Turn the side and cook
again covering with lid. Remove when it is done.You can make out as it looks light
brown incolour.Repeat this with the remaing balls.
in our home by my mother. I made this few number of times and to my surprise it was
liked by my family members.You need rice flour, moong dal and karamani(black eyed gram)
for this. The result is better when done in bronze(vengala urili)vessel which is not
so deep.Even karamani, if it is not readily available at home and since it needs to be soaked
can be skipped.This can be made instantly and does not require much oil and is a healthy tiffin
too.The name of this tiffin is called KOZAMMAVU ADAI.I post this in loving memory of my mother.
INGREDIENTS
RICE FLOUR 2 CUPS
MOONG DAL 1/4 CUP
KARAMANI/BLACKEYED BEANS 2 TBLSP
SALT
CRUSHED PEPPER 1 TSP
METHOD:
Boil one cup of water in heavy bottomed vessel or kadai. Add moong dal and
cook till done but still the shape of the grain remains. It need not be cooked
very smooth. Add flour and salt and mix with the laddle briskly.Put off flame
knead the dough thoroughly adding crushed pepper.The water used to cook dal
should suffice to make the dough.Let the dough be a tough one and not loose.
Make balls of even size and keep. Heat vengala urili or heavy bottomed vessel
on medium flame.
Flatten the ball with your wet palm on one plastic sheet or plantain leaf
to the desired size with medium thickness. Place this in the hot vengalam and
sprinkle little drops of oil around and close a lid. Turn the side and cook
again covering with lid. Remove when it is done.You can make out as it looks light
brown incolour.Repeat this with the remaing balls.
Tuesday, January 12, 2010
THAI PONGAL
Welcome to the New Year 2010.Let us all pray for a peaceful, violence free and
terror free normal life.With the onset of tamil month of Maargazi from 3rd week of December the New
Year always begins with Dhanur masa Pujais.We grew with the culture which was followed
strictly in our families. Though from Kanjeevaram,my father and his brothers settled in
Hyderabad from Nizams regime and still continued the tradition without missing even the
minutest custom.We are lucky to be in such family and to know our culture.Till today we try
to follow the same which our parents used to.
I cannot forget my mother preparing venpongal daily to offer to God while my father performs
thiruvaaradhanai daily and chant the Thirupavai Pasuram early in the morning on all 30 days
of Maargazi.Though they were familiar to us listening daily we would only know that the pasuram
is goiNg to end when my father chants CHITRANCHIRUKALAI AND VANGA KADAL KADAINDHA.
We as kids would not attach much importance to the Theertam given by my father
or the pongal given by mother before we left for school daily.Now when we grew up and recollect
the past memories we crave for that prasadam prepared by mother.Though we tried innumerable times
to prepare pongal the same way it never tasted same.It used to be a practise to distribute pongal daily
to each of our friends and neighbours houses each day in a sizeable measure to suffice all the
members of their family.And my mother used to take special care to see that it tastes best.
No doubt it will,because the moment you open the container the ghee has to float on top.She
will never forget to add a liberal ladleful of ghee as final garnish before sending it.
It used to be prepared in vengala Oruli directly.No pressure cooker was used.
Apart from the daily prasadam the festival SANKARANTHRI which mostly falls on 14th of January
each year,SARKARAI PONGAL is prepared by everyone.In fact the 3 day pongal festival is all about
food, food and variety food.My mother used to say it is festival of eating.One gets tired eating
on all 3 days.The menu is such and it is followed by almost all the south indian families in the
same manner.
It starts with Bhogi.On this day venpongal is a must with a payasam or poli and pogada for savoury
along with the regular menu of paruppu,kariamudu, kuzambu and saathuamudu.
On sankranthi day it is a practise to prepare seperate curries using vegetables like Avaraikai,
Kathirikai,sepankizangu,yellow pumpkin curd pachadi,white pumpkin pulippukoottu,rasam and vadai.
On this day they use all root vegetables and make chips with senakizangu,vellikizangu,vazaikai
and potato too.Appalam is also a must.The King and queen of the menu are rice and sakaraipongal.
An auspicious time is chosen as per the almanac to mark the entry of SUN God into Makara rasi.
KRANTI meaning crossing TAANDUDAL from Dhakshinaayanam to Utharayanam.
The vessel(vegala uruli meant to prepare pongal and rice) is cleaned and Thirunaamam is applied
and a sacred thread with Manjal kizangu,sugarcane piece and plantain piece is tied around both
the rice and pongal paanai.Kolam is drawn on the stove
and sugarcane is placed on both the sides.Both rice and sakarai pongal are cooked simultaneously.
Milk is added to sakarai pongal by chanting PONGALO PONGAL thrice.
The third day marks KANU PONGAL-Kannu pidi is kept.The rice prepared the before day is used to
make kanupidi in 2 colours -yellow and red.On a leaf turmeric plant is spread and the rice
color balls are placed in the open terrace of the house--as an offering to sun god.
It is custom to make varity rice like puliyodarai, kadambam rice and curd rice on this day.
I like to share the recipe of venpongal here.Though the preparation is same everywhere with the
common ingredient of rice and moong dal,i like preparing pongal the way it was explained by
mrs Geetha Balakrishnan in a tamil channel long back.I prepared it many times and is liked by all.
Its aroma is too good while preparing and naturally attracts attention.
terror free normal life.With the onset of tamil month of Maargazi from 3rd week of December the New
Year always begins with Dhanur masa Pujais.We grew with the culture which was followed
strictly in our families. Though from Kanjeevaram,my father and his brothers settled in
Hyderabad from Nizams regime and still continued the tradition without missing even the
minutest custom.We are lucky to be in such family and to know our culture.Till today we try
to follow the same which our parents used to.
I cannot forget my mother preparing venpongal daily to offer to God while my father performs
thiruvaaradhanai daily and chant the Thirupavai Pasuram early in the morning on all 30 days
of Maargazi.Though they were familiar to us listening daily we would only know that the pasuram
is goiNg to end when my father chants CHITRANCHIRUKALAI AND VANGA KADAL KADAINDHA.
We as kids would not attach much importance to the Theertam given by my father
or the pongal given by mother before we left for school daily.Now when we grew up and recollect
the past memories we crave for that prasadam prepared by mother.Though we tried innumerable times
to prepare pongal the same way it never tasted same.It used to be a practise to distribute pongal daily
to each of our friends and neighbours houses each day in a sizeable measure to suffice all the
members of their family.And my mother used to take special care to see that it tastes best.
No doubt it will,because the moment you open the container the ghee has to float on top.She
will never forget to add a liberal ladleful of ghee as final garnish before sending it.
It used to be prepared in vengala Oruli directly.No pressure cooker was used.
Apart from the daily prasadam the festival SANKARANTHRI which mostly falls on 14th of January
each year,SARKARAI PONGAL is prepared by everyone.In fact the 3 day pongal festival is all about
food, food and variety food.My mother used to say it is festival of eating.One gets tired eating
on all 3 days.The menu is such and it is followed by almost all the south indian families in the
same manner.
It starts with Bhogi.On this day venpongal is a must with a payasam or poli and pogada for savoury
along with the regular menu of paruppu,kariamudu, kuzambu and saathuamudu.
On sankranthi day it is a practise to prepare seperate curries using vegetables like Avaraikai,
Kathirikai,sepankizangu,yellow pumpkin curd pachadi,white pumpkin pulippukoottu,rasam and vadai.
On this day they use all root vegetables and make chips with senakizangu,vellikizangu,vazaikai
and potato too.Appalam is also a must.The King and queen of the menu are rice and sakaraipongal.
An auspicious time is chosen as per the almanac to mark the entry of SUN God into Makara rasi.
KRANTI meaning crossing TAANDUDAL from Dhakshinaayanam to Utharayanam.
The vessel(vegala uruli meant to prepare pongal and rice) is cleaned and Thirunaamam is applied
and a sacred thread with Manjal kizangu,sugarcane piece and plantain piece is tied around both
the rice and pongal paanai.Kolam is drawn on the stove
and sugarcane is placed on both the sides.Both rice and sakarai pongal are cooked simultaneously.
Milk is added to sakarai pongal by chanting PONGALO PONGAL thrice.
The third day marks KANU PONGAL-Kannu pidi is kept.The rice prepared the before day is used to
make kanupidi in 2 colours -yellow and red.On a leaf turmeric plant is spread and the rice
color balls are placed in the open terrace of the house--as an offering to sun god.
It is custom to make varity rice like puliyodarai, kadambam rice and curd rice on this day.
I like to share the recipe of venpongal here.Though the preparation is same everywhere with the
common ingredient of rice and moong dal,i like preparing pongal the way it was explained by
mrs Geetha Balakrishnan in a tamil channel long back.I prepared it many times and is liked by all.
Its aroma is too good while preparing and naturally attracts attention.
GAMA-GAMA PONGAL
INGREDIENTS
JEERAHA SAMBA RICE 1 CUP
MOONG DAL 1/4 CUP
GINGER PASTE 1 TSP
CUMMIN/JEERA 1 TSP
PEPPER 1/2 TSP
CUMMIN/JEERA POWDER 1 TSP
GHEE 3 TBLSP
CURRY LEAVES LITTLE
KAJU/CASHEW NUTS 6
WATER 4 MEASURE
SALT TO TASTE
METHOD:
Use pressure cooker (if you have a small one) and do in the outer directly.
Make paste of ginger and keep. Roast cummin/jeera and coarsely powder.
Clean rice and keep.(Try to get the jeeraha samba rice variety or else use any type of rice)
The jeeraha samba rice gives good texture and taste.
Heat ghee and fry kaju. Remove and keep aside.
In the same ghee add ginger paste, whole pepper, jeera and also jeera powder
and fry well till you get aroma.
Add curry leaves and moong dal and fry.
Add cleaned rice and saute well.
Add salt.
Measure water (1: 4) For one cup of rice and 1/4 cup of dal use 5 cups water.
Add water to rice, mix and pressure cook for 3 whistle.
Remove lid after 5 min and mix.
Garnish fried kaju and serve.
JEERAHA SAMBA RICE 1 CUP
MOONG DAL 1/4 CUP
GINGER PASTE 1 TSP
CUMMIN/JEERA 1 TSP
PEPPER 1/2 TSP
CUMMIN/JEERA POWDER 1 TSP
GHEE 3 TBLSP
CURRY LEAVES LITTLE
KAJU/CASHEW NUTS 6
WATER 4 MEASURE
SALT TO TASTE
METHOD:
Use pressure cooker (if you have a small one) and do in the outer directly.
Make paste of ginger and keep. Roast cummin/jeera and coarsely powder.
Clean rice and keep.(Try to get the jeeraha samba rice variety or else use any type of rice)
The jeeraha samba rice gives good texture and taste.
Heat ghee and fry kaju. Remove and keep aside.
In the same ghee add ginger paste, whole pepper, jeera and also jeera powder
and fry well till you get aroma.
Add curry leaves and moong dal and fry.
Add cleaned rice and saute well.
Add salt.
Measure water (1: 4) For one cup of rice and 1/4 cup of dal use 5 cups water.
Add water to rice, mix and pressure cook for 3 whistle.
Remove lid after 5 min and mix.
Garnish fried kaju and serve.
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