Deepavali

Deepavali represents the victory of light over darkness, goodness over wickedness.

Hope every one had a nice Deepavali (yes, that's how it is known in the southern states of India). As is my practice I go back to my childhood days on each festival day and the things I remember are being woken up very early in the morning and given an oil bath and given pakoda and ukkarai to eat at that unearthly hour. Deepavali was not a big festival in rural Kerala in those days. Only the Tamil speaking Iyers or Iyengars celebrated Deepavali in Kerala in those days. They also did not have a big celebration unlike people from other states. Especially for Puthucodians, coming as it does after the greatest festival of the year, Navarathri, Deepavali was a low key affair.There were no fire crackers or new clothes. We also did not light diyas for Deepavali, we would do that for Karthikai. Kerala had fire crackers for Vishu and new dresses for Onam. So what did we have for Deepavali?

There of course was a special snack preparation for Deepavali in all the houses and invariably all the houses had Pakoda and Ukkarai for Deepavali. Then on the eve of Deepavali, all the households stored water in big utensils called Anda and Arkkinchatti, emptying the water from the wells. The firewood stove in the bathroom was also kept ready for heating up the bath water early next morning. Though usually we all went to the nearby stream for our bath, on Deepavali day everyone took bath in hot water at home.There would invariably be the story telling session by our Echiyamma and on the eve of Deepavali it was the story of Narakasura vadha. (I narrate the story as told by our echiyamma). Our echiyamma would wake us all up at 3 am. While our mother got busy with lighting the big stove in the bathroom for heating the water, our athai would make a small kolam and place a wooden palakai (a small stool) on the kolam. We all would sit on the palakai one by one and our echiyamma would pour one spoon of oil on top of our head symbolically. Our athai would take over from there and oil our hair and body thoroughly and get us all ready for our bath. Our athai and mother would give us all a hot water bath rubbing our hair with soapnut powder and body with greengram dal powder. Our athanga (athai's eldest daughter) would dry our hair and comb and plait them. Then came the most important ritual. We all would put on our best dress (not brand new) and say our prayers in the pooja room. Then we were given the ribbon pakoda and ukkarai to eat. Sankaran, the man who milked our cows and buffaloes would not have come at that early hour and hence we would have to wait for our coffee until he came. We would all crib for coffee. When we had had our snacks and our mother, athai and echiyamma had gone for their bath (they went to the stream for their bath), we all would fall asleep one by one where we sat (We were not allowed to sleep in bed after the bath). When Sankaran finally came and milked the cows and coffee was made, we would all be woken up for the second time. By now the sun would have risen and we would go out and meet our friends and eat some pakoda or ukkarai from their homes as well, come back home and have a breakfast of Idli and Chutney.

In the evening the children (under 20) of all villages took out a procession of a decorated chariot or car (ther in tamil) to the accompaniment of Nadaswaram. The children made their own collection of funds for this and this was a good entertainment for all of us.

After a few years, some households started making sugar based sweets, like Thengaiburfi and diamond biscuits and it is only recently that people have started making mysore pak and laddus for Deepavali in Kerala.

So after my marriage when I came to live in Bangalore, we always made sugar based sweets like Badusha, rava laddu, Mysore-pak, Boondi laddu, Gulab jamun etc., and never tried Ukkarai. So this Deepavali I prepared Ukkarai. I also prepared Methi Para, thenkuzhal and Mysore-pak for Deepavali.

Happy Deepavali

I wish you all a very Happy Deepavali.

Important festivals in October 2009

Thanks everybody for your kind messages during my long sabbatical. We are all doing very fine, thanks to the Blessings of Bhagavathy and the best wishes of all of you. As I had mentioned earlier we had got into some minor renovation of our home, which per the contractor was supposed to take 3 weeks and at most 4 weeks. And it took, hold your breath, exactly 7 weeks, at the end of which we just sent them away as we already had planned on going to Hyderabad the next day. We also had to celebrate Onam, Ganesh Chaturthi and Navarathri as well as my mother-in-law's anniversary during this time. All these activities had me on my toes all my waking hours and I had no energy left even to check my email. We just reached Hyderabad and what torrential rains we had! Non-stop for 5 days. And to think that the roads we had travelled on just the previous day had all been washed away gave me the jitters. My heart goes out to all those who lost their everything in the floods of last week. Generally I was at my lowest ebb.

The show must go on. Here then is the list of festivals for October 2009. The only festival in October 2009 is Deepavali.

17th October 2009 - Deepavali.
Deepavali or Diwali as it is known in the North India is the biggest festival of the year. People across the country celebrate Deepavali differently. The common celebration being the lighting of diyas and bursting of crackers and consumption of mounds and mounds of sweets. The festival itself is celebrated on different days in different parts of the country. Whereas in Tamil Nadu Naraka Chathurdashi is celebrated as Diwali, most other people celebrate Amavasya as Diwali. Many people observe a vrath for Diwali and in north India Laxmi Pooja is done on Diwali day.

The most important part of Diwali being preparation of sweets. I have given many recipes for sweets and savouries. Have your pick and enjoy!

Happy Diwali to one and all!

The Blandings Media Empire Keeps Expanding

The Blandings Media Empire has a new addition to its rolls: Gally Says. Gally has wondered about Ministers twittering, ministers in zoos, and the Swine Flu craziness in India. Do give it a read!

Important festivals in September 2009

2 Sep - Onam
I have posted about Onam many times in the past of course. This year I am preparing a grand lunch at home since both my handsome and charming sons are at home.
11 Sep - Ashtami Rohini
As I explained in an earlier post about Janmashtami, this year Ashtami Rohini is being celebrated at a different time in Kerala than other states in India.
19 Sep - Start of Navaratri Pooja
Sharath Navaratri as it is known in the south, Durga Pooja as it is known in the east, Ram Lila in the north is an important festival in the hindu calendar extending for nine days starting on the Prathama after the Mahalaya Amavasya. Though the last three days Durgashtami, ahanavami and Vijayadashami are the more important days of the festival, south Indians start the navaratri pooja starting from Prathama. A display of dolls known as bomma kolu is kept in a specially decorated presentation and all neighbourhood ladies are invited to participate in the daily poojas. All the invitees are given tambulam (betel leaves, nuts, turmeric, kumkum) along with coconut and a small packet of the day's neivedyam.
26 Sep - Durgashtami
On the evening of Durgashtami, after the usual pooja, all the books are kept in preparation for the next day's Saraswati pooja. They are covered with a silk cloth where they will remain for two days. This is known as adachu pooja (close pooja). During this time, nobody reads any books.
27 Sep - Saraswathi Puja
Special pooja is done to the book pile kept and the neivedyam is palpayasam and parippu vada.
28 Sep - Vijaya Dasami / Vidyarambham
Vijaya Dasami or Vidyarambham (as it is known in Kerala)
is the day when the books are taken out after ofering the pooja. This is also the day when many children are initiated to writing and reading by making them writing the alphabet in a plate of rice. The neivedyam usually is vella payar (sweet cow peas), neyappam, vadai and payasam.

Happy Gowri Ganesha

Our house is being renovated and so I cannot find enough time to sit at the computer to write about Ganesh Chathurthi which falls on Sunday. So, here's wishing you all a Happy Ganesh Chathurthi, or as they say here in Karnataka, Happy Gowri Ganesha!

The picture above is from one of the street celebrations in our neighbourhood last year.

Don't forget to make kozhukkattais!

The story of Lord Sree Krishna's birth

To commemorate Janmashtami, I have posted the story of Lord Sree Krishna's birth on the Kathai Kathaiyam blog.

Janmashtami

In my previous post on the important festivals for August 2009, I had mentioned 13th August as Janmashtami day. Like so many other customs and rituals, people from different parts of India celebrate Janmashtami on different days. This year too, while most people celebrated Janmashtami on 13th August, some people celebrated Janmashtami on the 14th. Even in south India it is usual that the Vaishnavites and Saivites celebrate the festival on consecutive days.

At the famous Sree Krishna temple at Guruvayoor in Kerala, the festival is being celebrated on the 11th September, one month from now. The reason for this being that the birth of Lord Krishna is celebrated on the Ashtami Rohini day in the month of Chingam in Kerala. As I have explained before, some festivals are celebrated when a particular star (nakshathra) and thithi (the lunar calendar day) fall on the same day like Thiruvathira, Thrikarthika, ChitraPournami, etc. In the malayalam month of Dhanu, the Thiruvathira star falls on the full moon day and Thiruvathira festival is celebrated on that day. Similarly in the malayalam month of Vrischikam, the Karthika star falls on a full moon day and Thrikarthika festival is celebrated on that day. Likewise, legend has it that Lord Sree Krishna was born in the month of Chingam (Shravana) on Rohini Nakshthram and Ashtami thithi (the eighth day in the lunar calendar after the full moon day). The Malayalam era follows the Solar calendar and month of Chingam begins this year only on the 17th August. In the month of Chingam, Ashtami and Rohini fall on the same day on September 11th and hence the festival of Lord Krishna's birth will be celebrated on this day in Guruvayoor temple and elsewhere in Kerala.

However for people observing the Lunar calendar, the month of Shravana began on the 22nd July, 2009, the new moon day, and hence Janmashtami was celebrated on the Ashtami after the full moon day of Shravana month.

As Krishna was born on Rohini nakshathra and killed his maternal uncle Kamsa, there is a belief in Kerala that birth of a boy baby on Rohini nakshathra is not a good omen for the maternal uncle.

Important festivals in August 2009

It has been some time since I posted. During this time, I went on a very satisfying pilgrimage to Sabarimala and have been busy since my return. Before I realised it, we were on the threshold of August, which is a month full of festivals after a lean period of a couple months. Since details of the Sabarimala trip will take longer to post, here are the important dates for the month of August 2009.

5th August 2009 - Aavani Avittam or Yajur Upakarma
Yajur Upakarma is a very important festival in the Hindu calendar. Though only the menfolk observe the rituals, it is equally important for the whole family. Tradtionally the rituals start early in the morning with recital of Kamokarshit japa followed by Yagnopaveetha dharanam and Kandarishi tharpanam. After this is the Vedarambham.

The rituals are as always followed by a sumptuous lunch with payasam and vadai. Many dishes like Morkoottan or Parikkai pitla or Aviyal, thoran, pachadi, erissery are prepared for the lunch.

6th August 2009 - Gayathri japam

Again the rituals are only for the menfolk. The men have to recite the gayatri mantra 1008 times in the morning.

13th August 2009 - Gokulashtami or Ashtami Rohini or Janmashtami

Gokulashtami is celebrated as the birthday of Lord Krishna. There are many people who observe a fast on this day until midnight, which is supposed to be the time of Krishna’s birth.

The main neyvedyams for Gokulashtami are Cheedais, Neyyappam, Sweet Avil, Palpayasam and Butter.

23rd August 2009 - Ganesh Chaturthi and Sama Upakarma

Ganesh Chaturthi is celebrated as the birthday of Lord Ganesha. The festival is celebrated differently in different parts of India. Among the Tamil Iyers it is celebrated by offering pooja to Lord Ganesha and offering Kozhukkattai, Neyyappam and Payasam as neyvedyams. Though it is not a custom among Kerala Iyers, many families install an idol of Lord Ganesha and do pooja and immerse the idol in a lake or river or sea on the 3rd or 5th day after Chathurthi.

The Upakarma or Avani Avittam for Samavedis is also celebrated on this day, though the Gayathri Japam is done along with Yajurvedis on the 6th August.

An Ode to Puthucode (Now With Pictures)

Unfortunately I didn't have all my pictures ready when I posted about Puthucode Bhagavathy. Now I have them ready and here they are. The picture at the top is of course the Bhagavathy Herself.
First the Temple Entrance:

Next the Outer Prakaaram

Third, the Mahaganapathy Sannidhi

Next, the Namaskara Mandapam

Finally, the Naga Prathishta

An Ode to Puthucode

I realize that I have just completed 200 posts. I am dedicating this 201st at the lotus feet of Puthucode Bhagavathy, Sri Annapoorneswari, whose blessings have guided me in all my endeavours and who showers Her blessings to one and all by her enchanting smile. A while ago, at the request of a fellow Puthucodean, I had written up a piece about our Bhagavathy. Parts of this have been published earlier at Hindupedia as well as here. I am now republishing it here.

Puthucode is a small picturesque village lying at the westernmost border of Palghat Dt and bordering Trichur Dt. It is approximately 40kms away from both Palghat and Trichur towns. The nearest railway stations are Palghat and Trichur. The nearest airports are Coimbatore and Cochin. The village is located 6 km west of Vadakkencherry on the Palakkad-Thrissur stretch of National Highway 47. There are regular bus services from Trichur and Palghat to Puthucode.

Puthucode agraharam has four streets with row houses and was exclusively inhabited by Brahmins until a few decades ago. Where the four streets meet is the famous Annapoorneswari temple. It would be apt to say the four agraharams radiate from the central Annapoorneswari temple. The temple occupies a vast ground with a large outer prakaaram and an inner prakaaram. The main entrance to the temple faces the east and as you enter the temple there is a deepastambham beyond which is the entrance to the inner prakaaram of the temple. The inner prakaaram is also very large with wide halls known as vathil madams on the four sides where discourses and concerts used to take place. The madapalli or the cook house is also situated here. As you go inside is the Mahaganapathy Sannidhi facing east. Going around Mahaganapathy Sannidhi you reach the main temple of Annapoorneswari. The Deity faces west. The Deity is also known as Santha Durga and is a very powerful Devi bestowing her benevolent blessings to all her devotees. The idol of Devi is almost 4 feet tall with four hands. She is always dressed in a pattu pavadai. To see the Devi in her full chandanakappu after the deeparadhana in the evening is at once electrifying. It gives one such joy, peace and real happiness. One just cannot take the eyes off Devi when she is adorned in full chandanakappu.
It is said that Sage Parasurama installed 108 Durga temples in many parts of Kerala and this is one among them. Currently it comes under Naduvil madom Devaswam. The daily poojas are performed by Tamil Brahmins except during Navarathri festival when they are performed by thantris affiliated to Naduvil Madom Devaswam.

In front of the garba griham or sanctum is the namaskara mandapam, where veda parayanams and other daily recitals of Devi Mahatmyam and Shyamala Danadakam are done by devotees.
When you come around the namaskara mandapam, there is the prathishta for Naga devata, Dharmasastha and Palliyarkkal Bhagavathy on the north west corner of the main temple. A unique offering (vazhipadu) of azhil is conducted in front of this sannidhi. A new cloth (a set of four thorthus) dipped in gingelly oil is hung on the pole in between the two stone pillars. After doing a special pooja the archaka lights the cloth dipped in oil and allows it to burn down to ashes. This ash is used as prasadam and smeared on the forehead. It is believed that this offering will relieve one of all types of obstacles and misfortunes in life.

The other important offerings (vazhipadu) in the temple are kalabhabhishekam, niramala, chuttuvilakku, archanas, etc.

On the outer prakaaram, is the west nada, which is also known as aanapandhi which has the gold plated dwajasthambam. This is where the thayambaka and keli take place during navarathri celebrations.

Along the northern compound wall of the temple is the agrisala, where cooking and dining take place during the annadhanam of navarathri.

The sarat navarathri during the months of September and October is the biggest festival in the temple. All the Devi’s devotees who are far from home assemble at Puthucode for these nine days. The dwajarohanam for the festival is on the prathama after Mahalaya Amavasya and the aarattu on vijayadashami day or the tenth day from the dwajarohanam. There are processions with caparisoned elephants twice a day for the first four days inside the temple around the outer praakaram and on the following four days the procession of caparisoned elephants with accompanying panchavadyam and chendamelam is taken to the four villages on successive days, starting with the South Village on the sixth day. The utsavamoorthy of the deity is taken atop the caparisoned elephant to all the villages for Her to see Her subjects. There is a pallivetta on the ninth night followed by aarattu on the tenth day. During navarathri the utsavamoorthy is taken atop the elephant to the nearby stream every morning where the deity is given a bath and after due alankarams taken back to the temple.

Offerings of measures of paddy and rice, puffed rice, flowers, etc known as parayeduppu are made to Bhagavathy during the procession of elephants to the respective villages. The parayeduppu for the south village is on the aarattu day when the deity returns to the temple after her holy bath in the stream.

After aarattu the elephant has to touch the dwajasthambham which marks the end of the festival for that year.
In 2003, a tusker pushed the kodimaram instead of touching and it came off at the root. Devotees took this as a signal from the Goddess and installed a new one covered with full gold at an expense of over Rs. 50 lakhs.

True to Her name there is annadhanam on all the nine days of navarathri for all devotees. Puthucode pulinkari which is served with rice and olan is unique to this navarathri sadhya. (There is a famous saying among the Palghat Brahmins which goes like this – Puthocode vitta gramamum illai, pulinkariye vitta koottanum illai – which can be translated to “Puthucode is the ultimate in agraharams and pulinkari is the ultimate in vegetable curry") The sadasadaya payasam (Idichu pizhinja payasam) offered to Bhagavathy during these days is also very famous.

In the past the Navarathri Sadhya was conducted from the annuities offered by various people to the temple. However with the enactment of land reform bills in the early 70s all the annuities to the temple were stopped and for sometime there was not enough funds even to conduct the daily poojas of the temple. With the cooperation and effort of the villagers a trust called SAPCO (Sri Annapoorneswari Pooja Coordinators) was formed and the poojas and other daily rituals have been reinstated with increased vigour. The Devi has blessed all Her children with wealth, health and great careers and they in turn pay their respects to Her by donating to the temple funds.

The temple is open from 5.30am to 10.00am and 4.30pm to 9.00pm daily for worship. The deeparadhana in the evening is at 6.30 pm.

At the end of North Village is a Siva temple. The temple is situated at a lower level than the surrounding village. There is a large tank known as ayyankulam in front of the Siva temple. The presiding deity faces east. There are also sannidhis of Mahaganapathy and Dharmasastha inside the temple. The annual festival in the Siva temple starts on the Thiruvathira day of the Malayalam month of Dhanu and the aarattu is on the eighth day. Mahasivarathri is also celebrated in a grand manner with Maharudram, Abhishekam etc. Annabhishekam on the Pournami day of the Malayalam month of Thulam is very famous.

The temple is open for worship at 5.30am to 10.30 am and again at 4.30pm to 9.00pm.

Just outside the Siva temple there is a newly constructed SivaMahal in North Village, which can be used for functions like weddings, upanayanams etc.

Important festivals in July 2009

The month being Aani and Aadi, the monsoon months in India in general and in Southern India in particular, there are not many important festivals in July. The festival season begins with the advent of Shravana in the month of August. However there are some important days observed in the month of Karkitakam/Aadi.

17th July 2009 - Karkitaka Sankranthi
Devi Bhagavathi is worshipped specially in the month of Karkitakam and the pooja starts on this day. The house and surroundings are given a good cleaning and Devi is installed in a special peetham in the pooja room

21st July 2009
This is considered a special day to propitiate the pitrus and pitru tarpana is given to the deceased especially by the side of holy rivers.

31st July 2009 - Varamahalakshmi Pooja
This is a special pooja performed by women to propitiate Devi Bhagavathi for the well being of the family and a long and happy married life. This the pooja is not performed in our family and hence I am not aware of all the rituals connected with the pooja.

Have a healthy Karkitakam!

Recipe: Pacha Kadugumanga

Pacha Kadugumanga is also a unique dish of Kerala and goes well with rice, idli, dosa, kozhukkattai or chapathi. This is a good combination to go with any type of molakoottal. As the name suggests, this dish is made with pachamanga (raw mango). Mixed with cool curds and seasoned with green chillies and mustard, this dish tastes simply superb on hot summer days. Here is the recipe.

Ingredients:

Raw mango (big) : 1
Grated Coconut: 1 cup
Green chillies : 3 or 4
Mustard : 2 tsp.

Fresh beaten curds: 1 cup
Oil: 2 tsp.
Urad dal: 1 tsp.
Curry leaves: few
Salt to taste
Sugar : 1tsp (Optional)

Method:
Wash and cut the mango into small pieces as in manga curry. Grind the grated coconut with the green chillies and 1 tsp mustard and salt to a smooth paste. Instead of water, add a little beaten curds for easy grinding. Mix the mango pieces and ground coconut paste and sugar to the curds and mix well.

Heat the oil. Add the remaining mustard. When the mustard splutters add the urad dal. When the urad dal turns pinkish, add the curry leaves and pour the tempering to the prepared dish.

Enjoy!

Recipe: Manga Kootan

Raw mangoes are used for preparing tasty gravy dishes to be mixed with rice. The raw mangoes provide the tanginess which is a must for any south Indian gravy dish. The Malayalam saying goes, ”Aaru maasam marapuli, aaru maasam manga puli,” which means for 6 months in a year one uses tamarind and the remaining 6 months one uses the tangy mangoes. This dish can be prepared with tangy raw mangoes and also with just ripening (a little sweetish) mangoes. This is an important dish on Vishu day as the Vellarikkaya from the Vishukani is used in making this dish. Though I have mentioned this dish many times in my blog I have not given the recipe yet. Here we go.

Ingredients:
Raw Mango: 1 (Big)
Drum sticks: 2
Kani Vellarikaya or Ash gourd : 200gms.
Sour curds: ½ cup
Coconut: 1 cup
Green chillies: 3
Red chillies: 3
Methi seeds 1 tsp.
Turmeric powder: 1 tsp.
Jaggery: a small piece
Salt to taste
Oil 2 tsp.
Mustard seeds: 1 tsp.
Curry leaves: a few sprigs.

Method
Heat ½ tsp of oil. Add ½ tsp of methi seeds and 2 red chillies cut into pieces. When the methi seeds turn reddish, remove from heat. Cool and grind with coconut and green chillies. Use beaten curds to grind the coconut to a smooth paste. Keep aside.

Cut the mango into big chunks. Cut the ash gourd into 1” squares. Cut the drum stick into 2” pieces. Cook the vegetables in enough water with turmeric powder and salt. When the vegetables are cooked add a small piece of jaggery (This will balance the tanginess of the mangoes). Mix the ground paste in the remaining curds and add to the cooked vegetables and boil. Remove from heat. Add a few curry leaves.

Heat the remaining oil in a kadhai. When the oil is hot, add the mustard seeds, remaining methi seeds and 1 red chilli cut into small bits. When the mustard crackles, add the curry leaves and pour the tempering into the manga koottan.

nJoy!

Recipe: Manga Curry

This is a pickle which is made in small quantities more often during the mango season as this pickle does not keep well for long. Whenever a fresh lot of mangoes is brought home, one bottle of manga curry is made which will soon disappear.

Ingredients:
Big raw mango cut into tiny pieces: 5 measures
Salt powder: 1 measure
Chilli powder: 1 measure
Hing: a small piece
Methi seeds: 1 tsp.
Gingelly oil: 1 tbsp.
Mustard seeds: 1 tsp.

Method:
Heat ½ tsp of oil and fry the hing and methi seeds. Cool and powder.
Wash and dry the mangoes and cut into small pieces. Add the salt, chilli powder, and the methi and hing powder. Mix well. Heat the remaining oil and add the mustard seeds. When they start spluttering, add to the pickle. This will be ready to use in 2 hours. This pickle will keep fresh longer under refrigeration.

Recipe: Manga Chammandi/Mango Chutney

Chammandi is Malayalam for chutney. Once the mango season arrives, every other day we have manga chammandi. As I mentioned earlier it was either mango koottan or chakka kari or chakka molakoottal and manga chammandi. This is a delicious chutney and goes well with plain rice, idli, dosa, or chapatti. It is the best side dish for any type of molakoottal.

Ingredients:

Raw mango: 1 no.
Grated Coconut: 1 cup
Urad dal: 1 tsp.
Red chillies: 2 or 3 nos.
Hing powder: ¼ tsp.
Jaggery: a small piece
Salt to taste.
Curry leaves: few
Coconut oil for seasoning.

Preparation:
Cut the mangoes into small pieces. Heat ½ tsp of oil in a pan and add the hing and urad dal and red chillies and fry till the urad dal turns pink in color. Cool. Grind the mangoes, coconut, fried spices, curry leaves, salt and jaggery to chutney consistency. The moisture for grinding will come from the raw mangoes. This is thick chutney and hence, add only very little water during grinding if required. Serve seasoned with 1 tsp of coconut oil.

Recipe: Kadugumanga, Kannimanga

I hope to give all the recipes of the mango preparations listed in my previous post. We shall start with Kadugumanga and Kannimanga. Kadugumanga is the favorite pickle of all Keralites. It is also healthy as it is an oil free pickle which keeps well for up to 2 years.

While we were strolling inside the colony where we live, I noticed that the mango tree in the next compound had lots of small mangoes. Now this house had been lying vacant for more than a year and nobody ever goes near this house. That is when I remembered the mangoes my son’s assistant had brought for Aavakkaya last year. I called him and asked him to get me some small mangoes from the same tree. He came back and said, “mummyji, they are too tiny.” I asked him to bring them all the same. He just could not understand what I would do with such tiny mangoes. He brought a handful of small mangoes and said apologetically, “they are too small, mummyji.” I jumped at the correct size of mangoes for kadugumanga, which I have not prepared for quite sometime now and asked him to bring more. The next day he brought more of them and I got into kadugumanga preparation. Though it is a strenuous job, years of watching my mother and grandma preparing kadugumanga at home in huge quantities helped. When the mango season arrived there was a festival atmosphere at home, especially for children. Since these would be the season’s earliest mangoes, we would go on eating although they were very acidic and our teeth would become so sensitive we were unable to eat anything else for a few days afterwards. These fresh mangoes also secrete a resin where it is attached to the stalk and this burns the corners of the mouth if the mangoes are not washed properly before eating and many children would sport this scar at the corners of their mouth. Since there was no powdered salt available those days, salt for the pickle was prepared by boiling crystallized salt in large quantities of water and straining the solution to remove the impurities and then evaporating the solution to get salt grains. Chilli powder was prepared at home. The maid pounded them in the stone mortar in a separate building in our yard called Rendankattu or second part of the house which was a little away from the main house and also housed the cattle. We children were not allowed to go there when chilli was pounded as the pungent chilli dust would burn the skin. Still we managed to peep in to see the blood red chilli powder. “Get away children,” the maid would shout at us. The maid would get one cup full of gingelly oil for an oil bath after this task to remove the effects of all the chilli dust she had to suffer.

Kadugumanga and Kannimanga are the earliest preparations one can make at the start of the season. The mangoes should have just come out of the blossoms and started taking shape. They could be as tiny as one can possibly get. Kadugumanga and Kannimanga are listed together because the initial process for both preparations is done together. To make it easy, I am giving below the measurements by volume. Once the ingredients are assembled the process itself is very easy. At home kadugumanga was prepared in large porcelain jars as the quantity of kadugumanaga prepared was some 20kgs or more. While preparing smaller quantities any glass jar would do.

Ingredients:

Tiny mangoes: 6 measures
Salt: One measure
Good quality chilli powder: 1 measure
Mustard powder: 1/8 measure

Wash the mangoes thoroughly and spread on a clean cloth to remove all the moisture. Put the mangoes and salt in layers in a jar and keep aside. Keep stirring the mangoes every day. By the second day, water would have started oozing out of the mangoes. Keep stirring daily until the water level reaches above the mangoes. Take this water and mix in the chilli powder and mustard powder in clean bowl and add to the salted mangoes. Keep the jar covered air tight and keep in a cool dark place. Keep stirring every day for another week. The pickle will be ready to use in a week.

Kannimanga Or Uppumanga


As the name suggests this are just tiny mangoes in brine solution without chilli powder or any other spices. The brined mangoes are used to make chutney called arachukalakki and are also used as a side dish for curds rice during the lean months of monsoon. The brined mangoes are especially good for the intestine and believed to heal ulcers in the gastrointestinal tract.

The process for preparing Kannimanga is similar to Kadugumanga and you stop at the stage of adding salt to the mangoes. The mangoes will remain in the salty water.

Mango Mania

This is the first time I spent all the summer months in Hyderabad and what an experience it has been. For a person who has lived in Bangalore for 35 years where the maximum temperature never exceeded 34 deg C, the day temperatures of 45 deg C for a continuous period of almost 3 months is an experience. We just got roasted. Not used to this high temperature and losing essential minerals and salts by perspiration one always felt exhausted and tired with muscle cramps and summer boils. However, I learnt to beat the heat by drinking juices with added salt, and having kanji with added salt for dinner. At last the monsoon rain reached Hyderabad yesterday evening. We had a heavy down pour for about 20 minutes yesterday and we have been having sustained showers since the afternoon. I hope the temperatures come down.

The best thing about summer is the surfeit of mangoes. We had plenty of mangoes this year and we really enjoyed them. For a true Keralite no amount of mangoes is too much. There is a saying in malayalam, “Aaru maasam chakkayum mangayum, Aaru maasam anganeyum inganeyum,” which means Keralites live by jackfruits and mangoes for 6 months in a year and somehow manage the remaining 6 months. The saying was of course true only in the olden days when, as I have always said, people lived by the seasonal fruits and vegetables of that particular region. Especially in remote places like my maternal grandparents’ home, where we used to spend all our summer holidays during our childhood, we actually had only mangoes and jackfruits curries and preparations on all days. It was either manga koottan or chakka kari or chakka kootan and manga pachadi. Did we ever get tired of eating so many mangoes and jackfruits? Never. These days with all types of vegetables and fruits available all through the year, people don’t have to depend on chakkayum, mangayum. And yet, give me a manga pulissery or chakka kari any day and I would enjoy it immensely. Even the younger kids of our family, though they don’t like most of the traditional dishes prepared at home, devour manga kootans.

When we were growing up we had large mango orchards both at our paternal and maternal grandparents’ homes. In our maternal grandparents’ home where the house stood amidst acres and acres of greenery, wherever you turned you could see mango trees and jack fruits trees laden with fruit. Just one breeze and the court yard would be full of mangoes. When you stepped out of the house you could collect any number of mangoes. Any one who came home, from guests to beggars would be sent back with a big bag of mangoes. In our paternal grandparents’ home where we grew up, the orchards were far from home and only baskets and baskets of mangoes arrived as headloads. The mangoes were spread on hay in a room upstairs and we ate mangoes as and when we pleased. That was also the time all the cousins who were living outside the state would come home for summer holidays and our Kalathappa (our grandfather was called Kalathappa by all) was beside himself with joy seeing all his grandchildren enjoying the fruits of his labour. “Thinuungo, Thinnungo, Thinnin, Thinnin” (eat as much as you want), he would say.

Mangoes and Jackfruits in all forms are used by Keralites . From this size for kadugumanga

to this size for manga koottans, pachadis, aavakaya, manga curry, manga chammandi, pachakadugumanga.

And fruits as well. We also make special dishes with the mango fruit.

Similarly with jackfruit.
Idichakka

Big jackfruits.

Important festivals in June 2009

There are no important festivals that are celebrated at home in June. However, the full moon day in the month of Vaikasi (May-June) is celebrated as Vaikasi Vishakham in all the Subramania temples in the south. As we have seen, all full moon days are celebrated as special days in the Hindu calendar. Vaikasi Vishakham is considered as the day Lord Subramania was born. The purpose of his birth was to kill demons like Tharakasura, Soorapadma etc. It is considered good to donate fruits and grains to the needy on this day. Since this is the season of mangoes and jack fruits these fruits along with banana, called muppazham (three fruits) are given to Brahmins as a good karma.

Amman Amman Ooracha

Sometime back my younger sister-in-law asked me, "Akka what is this kakkai kalile letter your brother has been saying?" When I asked my brother what it was, he said “I was telling her even if akka sends a letter tied to the leg of a crow, anna would visit her”. He was referring to my immediate younger brother who lives in the same city as I do and whenever I need him I just have to call him and he will come immediately. This is in reference to a story we were told as children.

However, whenever this kakkai kal (crow's leg) letter is referred to, I am always reminded of the close relationship shared by my grandmother (Echiyamma) and her brother (whom we used to affectionately address as Amman). My grandmother had three brothers, of whom two lived in the same village as she (Puthucode). Amman was the eldest of the three and my Echiyamma and Amman shared a special bond. She just had to think of him and he would be there. He was a great Yajurveda scholar (His name was Anantharaman but was more popularly known as Chami Vadhyar) and as such was always busy with various poojas and yagnas and often was outside Puthucode. Whenever he was in Puthucode he would definitely visit her at least once a day. Echiyamma never took a big decision until she had consulted with Amman.

I can, to this day, visualize him sitting opposite our Echiyamma in the tharamelthara (this is a raised platform in the living room where people would sit) or on the floor next to her easy chair where she would be reclining. The children would be gathered around listening to them as they had some interesting tales to share. He would narrate all that happened on his tours and she would bring him up to date with all that happened at home.

Our Amman had a great sense of humor and was very affectionate towards all of us. He would enthrall us with all the stories he had heard. He would bring back whatever was special from the places he visited. I remember once he brought a few carrots and a lemon and gave to my Athai (my paternal aunt) and told her, “grate the carrot and cut a green chilly into small bits. Mix them, sprinkle some salt and squeeze the lemon over it. It will taste delicious.” This was one of the dishes served to him at the function that he had last attended. We had not heard of carrots in Puthucode those days. Such was his affection towards his sister and her children.

As usual, I started with the story but wandered into rambling about our Amman. I will continue with more rambling about Amman at a later date perhaps. I am also reminded of this story when someone wants to say, "Chumma irukkayo, swarupathe kattattumo" (Will you shut up or do you want to see my true form?). The full story is posted on Kathai Kathaiyam Karanamam.