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.

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.

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.

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.

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.

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.

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.