PARUPPU TENGAI  AND AN INTERCULTURL WEDDING

We enjoyed the best of both worlds when an intercultural wedding was celebrated in the family a month ago . Fun and frolic , music and dance , flowers and lights , food and beverages dotted with various religious ceremonies kept both guests and hosts on toes . 

                                                                                                          

                                                                                               

After the exchange of garlands the couple were made to sit on a decorated swing . Elderly ladies queued up to to feed the couple with banana slices mixed with milk . Red and yellow coloured rice balls were waved around the bride and groom and thrown on all the four directions to protect them from the negative effects of evil eyes . 

The high pitched Oonjal songs specially composed for the occasion echoed all around . The groom's father surprised the crowd by singing a Carnatic Classical while the aunt presented an 'abhinayam' (expressing the essence of the lyrics in Bharatanatyam dance Style ) for the same. 

Ladies aged from 8 to 80 danced around the bride and the groom for a 'Kummi' Song played by the Naadaswaram artist . The participants went round in circles dancing and clapping to the rhythm of the instrument .  As the momentum caught up more and more ladies joined the fun . 

                                                                                                           

                                                                                   

Finally with Fire God as witness and the full moon smiling from above , Saath Phere / Saptapadi - the most important ritual in a Hindu wedding which seals the wedding bond between the bride and the groom , was conducted ! 

The memories of the royal wedding celebrated in a dream land still lingers in my mind 💖!

The following text about Vilayaadal and Vilayaadal Saamaan is from the notes read out to the bride by the little girls in the family. 

INTRODUCTION

Vilayaadal is a Tamil word literally meaning 'playing'. It is a fun filled social event which originated in olden times when children were married off at a very young age , the bride often younger than ten . Vilayaadal ritual was meant to serve as an ice breaker for the young couple as well as for their respective siblings. The child brides  were presented with dolls , play things , grooming kits , clothes and accessories by the groom's sisters . The newly married couple were also made to play variety of competitive games with relatives on both sides joining as cheer leaders . The participants were also encouraged to display their singing and dancing talents. 

In modern times marrying couples are no longer little kids . But the Vilayaadal ritual is retained in traditional weddings for the sheer fun and joy it brings to the wedding festivities. Many modern brides find it amusing to receive Barbie Dolls and toys as Vilayaadal gifts ! 

Here is a brief account of the Vilayaadal Saamaan presented to welcome the lovely Mumbai bride to our Bengaluru family. The assortment of artifacts representing the customary Vilayaadal items are hand picked from the four Southern States on behalf of all the little girls of our family . 

MARAPPACHI DOLLS

These dolls are hand carved , out of Red Sanders , a valuable wood found in Andhra Pradesh .The paste of the wood has healing properties and is valued in indigenous medical systems. 

The Marappachi pair represents Lakshmi and Vishnu or Raja Rani and occupy pride of place in the Navaratri Dolls Display ( Golu in Tamil , Gombe Habba in Kannada , Bommala Koluvu in Telugu ) organized in South Indian homes.

ROSEWOOD INLAY JEWEL BOX

An intricate handicraft of Karnataka , a state rich in forest wealth . Inlay work using various materials on rosewood base is a traditional craft perfected by the Gudigars ( artisans who carve wood ) of Karnataka . The craft was patronized by the Wodeyar Kings of Mysore Kingdom.

The elephant motif is very popular in the State and is seen in all possible arts and crafts . Karnataka is home to the largest population of Elephants in India.

SANDALWOOD JEWELLARY

Southern Karnataka is called Gandhada Gudi - The temple of Sandal Wood - as the forests are thick with Sandal Wood trees . Creating beautiful and fragrant artefacts out of the valuable wood is a traditional craft promoted by the former Kings and now by the Government of Karnataka.

Sandal wood bead malas and bracelets are choice pieces from our artisans.

CHANNAPATNA TOYS

The wooden toys and other articles made in Channapatna - THE TOY TOWN OF KARNATAKA - are G I Tagged. The products are hand turned , hand painted and finished with lacquer coating. They are light weight , and have a non toxic colouring. The craft was introduced in Channapatna 300 years ago and perfected with Japanese Techniques 100 years ago. The wood used is Ivory Wood , Cedar , Sycamore and Rubber Wood. 

CHOPPU JAAMAAN ( SAAMAAN)

Toy Kitchen set made of wood are known as Choppu . Kitchen play sets are traditional toys gifted to little girls from times immemorial in all societies of the world. 

These Choppu Jaamaan  from Kanyakumari District of Tamil Nadu are both play things and collectibles. Colourful wooden Choppus are widely  sold in Fairs , Pilgrimage centers and retro shops. All sets big or small are packed in hand woven palm leaf baskets called Olai Koodai. 

COCONUT SHELL CRAFT OF KERALA

Kerala the land of coconut palms has a long tradition of using all parts of this palm - called Kalpavriksham - without wasting even a twig. The hard shells of the nut make very good cups and utensils , found in all traditional homes along the South West Coast . In present times too eco friendly essentials are being made with more refined finishing. 

The Soup Bowls with spoons are from the rural artisans near Palakkad in Kerala . 

METAL LAMPS

In India a lamp is regarded as a metaphor for Knowledge . No ritual is complete without lighting an oil lamp. Brass and Bronze lamps of high quality are produced in centuries old foundries of Swamimalai near Kumbakonam in Tamil Nadu . Kerala too has its own long tradition in casting Bronze lamps. In Karnataka , Nagamangala and Karkala have been traditional centers for metal casting by a process called Lost Wax Process.

Kuttuvilakku , Agal Vilakku , Paavai Vilakku , Koondu Vilakku , Kamakshi Vilakku are some of the traditional lamps cast in brass and bronze.

MYSORE SILK STOLE

The name Mysore Silk has justly become a byword for high quality soft silk . The innovative yarn twisting procedure introduced in the Mysore Kingdom during the 20th century beat back the Silk that was being imported from China. Local weavers who had already adopted Silk Worm breeding and Silk Yarn spinning during the middle of 18th century were trained to create the iconic MYSORE SILK. Ramanagaram continues to be the bulk producer of Silk since then.

KOBRI SAKKRE

This is a commonly prepared give away Prasadam in and around Mysore region. It is given to visitors on all happy occasions as a symbol of sharing joy. Dry coconut ( Kobri) , Sugar ( Sakkre ) , Roasted gram and Cardamom are ground together into a coarse powder and given to the guests in small packets along with the customary Tamboolam ( Betel leaves , betel nuts and coconut ).

                                                                                     

For weddings beautiful motifs are carved on whole Kobris or made into decorative Kobri dolls to represent the bride and the groom . 

                                                                                           

Sugar dolls ( Sakkre Achchu ) have a special place in this ensemble . The Nandi Idol moulded with Roasted gram and jaggery complete the use of all the auspicious ingredients for the happy occasion. 

                                                                                  

In olden days all traditional homes had skilled hands which were adept in making decorative Kobris and Sugar Dolls ( Sakkre Achchu).  In modern times these beautiful edible artifacts are out sourced  along with other wedding Sweets.

 PARUPPU TENGAI

Paruppu Tengai is a cone shaped traditional sweet which has a prominent place in South Indian Weddings . Boondi , Manoharam , Coconut Burfi , Sugar or jaggery coated Cashew nuts , Peanuts , Roasted gram are some of the sweets used in the making of Paruppu Tengais . Sometimes colourful Cadbury candies are also used in preparing the cones. Any prepared Sweet at the finishing stage is poured into greased conical moulds and are allowed to cool down . The pair of Sweet Cones are said to represent Shiva and Shakti .                                                                                      

                                                                                           

The colourfully decorated Paruppu Tengais occupy the central position among other Seer Bakshanams presented to the groom's party during the wedding rituals . 

I conclude this post with lots of blessings to the newly weds , who gave us an opportunity for the inter cultural bonding of two families , which will last for ever . Thank you family for encouraging me to write this memoir ! Special thanks to my sister who always stands by me in all my endeavours .

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 PALAKOTTAI  AND KANI VELLARI SAMBAR

Jack Fruit Seeds have been in use in Indian kitchens since time immemorial , much before researchers found out about their nutritive value and health benefits . My brother's home grown Jack Fruit does not need the customary honey dip since the fruit itself tastes as sweet as honey ! Like always we enjoyed the luscious fruit and collected and saved up all the seeds for future use during this season as well.  

A spicy Sambar with Jack Fruit Seeds and Yellow Cucumber (Golden Cucumber also known as Kani Vellari in Malayalam) with steaming hot rice is the perfect food to enjoy on a cold and rainy day !

The outer shells of the Jack Fruit seeds crack open when they are sun dried . They can be easily peeled and cooked along with dal . Or they can be cooked with the shell , peeled and then added to the sambar.

                                                                                  

                                                                                

Yellow Cucumber - 1 small (Peeled and cubed)

Tamarind - 1 lemon size ball

Salt - 1 1/2 tsps

Tur Dal - 1/2 cup 

Turmeric powder - 1/ 4 tsp

Curry leaves - a few

INGREDIENTS FOR ROASTING AND GRINDING

Coriander seeds - 1 tbsp

Bengal gram dal - 1 tbsp

Red Chillies - 8 ( broken)

Fenugreek seeds - 1/4 tsp

Asafoetida - 1 pinch

Grated coconut - 2 tbsps

Sesame oil - 1 tsp

MAKING THE SPICE POWDER

1. Heat half tea spoon of oil in a kadai and roast coriander seeds, Bengal gram dal, fenugreek seeds, and red chillies together till it emanates a pleasant aroma. Add asafoetida and roast for another minute.

2. Switch off flame and add the fresh coconut gratings and roast in the still hot kadai .

3. Allow to cool and grind the roasted ingredients into a smooth powder .

TO MAKE THE SAMBAR

1. Pressure cook the dal adding 1 1/2 cups of water and turmeric powder. 

2. Place a plate with Jack Fruit seeds on top of the dal container so that they get cooked simultaneously.

                                                                                

3. Mash the cooked dal and keep aside . Peel the shells of the Jack Fruit seeds and keep aside.

4. Soak tamarind in warm water and extract the juice adding two glasses of water.

5. Add salt and cook the cucumber cubes in tamarind juice.

6. When the cucumber cubes are soft add the mashed dal and the cooked and peeled Jack Fruit seeds.

7. Mix the ground spice powder with little water and stir into the boiling sambar.

8. Stir and cook till the spice blends well with dal emanating a pleasant aroma.

9. Heat the remaining oil in a seasoning ladle and splutter the curry leaves, and pour it on the sambar . 

Enjoy the Palakottai and Kani Vellari Sambar with steaming hot rice topped with a spoon of fresh ghee!

 NELLIKKAI GOJJU 

Gojju also known as Menskai is a sweet sour traditional dish popular in Karnataka . It is one of the mandatory dishes included in a festive spread . Gojjus can be prepared using vegetables as well as fruits. Tamarind is used in the preparation of Gojjus with vegetables like capsicum, okra or bitter gourd. But the same can be omitted while preparing Gojjus using sweet sour fruits like Pineapple, Mango or Gooseberries . Here is a recipe to prepare a sweet sour finger licking Nellikkai Gojju / Gooseberry relish . 

                                                                                

INGREDIENTS

Gooseberries - 10

Turmeric powder - 1/4 tsp

Jaggery - a plum size ball 

Salt - 1 tsp

INGREDIENTS FOR THE GOJJU MASALA

Split Black gram dal - 2 tbsps

White Sesame seeds - 2 tbsps

Cumin seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Red chillies - 3 ( Broken)

Grated coconut - 2 tbsps

Oil - 1/4 tsp

TO MAKE THE GOJJU PASTE

1. Dry roast sesame seeds and keep aside.

2. Roast Black gram dal, Fenugreek seeds , Cumin seeds and Red chillies in hot oil till they emanate a very pleasant aroma and allow them to cool . 

3. Grind all the roasted ingredients with coconut gratings into a smooth paste adding little water .

TO MAKE THE GOJJU

1. Cover the gooseberries with water and cook adding turmeric powder, salt and jaggery.

                                                                                                             

2. When the berries are cooked blend in the ground Gojju masala . 

3. Stir well and cook till the Gojju thickens and switch off flame. 

                                                                                  

 Add a seasoning with mustard seeds and curry leaves if you wish to. 

                                                                                

Enjoy the flavoursome Nellikkai Gojju with  steaming hot rice as a main course or relish it as a side dish with your meal.

DIDEER NELLIKKAI OORUGAI /

INSTANT GOOSEBERRY PICKLE 

Gooseberry season has arrived !Time to make lip smacking chutney , pachadi , tokku and pickles using these wonder berries containing an inexhaustible source of  nutrients necessary for good health ! Here is a quick and easy to make recipe for Nellikkai Oorugai / Gooseberry pickle. Since it is an instant pickle it can be prepared in small batches as and when required . Stays good up to a week under refrigeration.

INGREDIENTS

Gooseberries / Nellikkai - 250 gms

Sesame oil - 4 tbsps

Chilly powder - 1 tbsp

Salt - 1 tbsp

Turmeric powder - 1/4 tsp

Asafoetida - 1/4 tsp

Powdered Fenugreek seeds - 1/4 tsp 

Mustard seeds - 1 pinch 

METHOD 

1. Wash the Gooseberries/ Nellikkai thoroughly and steam them for 15 minutes and cool them.

2. The segments of the steamed berries will fall apart easily . 

3. Remove the seeds from the segments.

4. Heat oil in a kadai and splutter mustard seeds .

5. Add asafoetida , powdered fenugreek seeds and  turmeric powder  one after another.

6. Stir in the gooseberry segments .

7. Add chilly powder and salt and blend well on low flame for a minute.

8. Switch off flame and cool the pickle before storing in a clean dry jar. 

Enjoy your lip smacking Dideer Nellikkai Oorugai / Instant Gooseberry Pickle with your meal . 

Gojju also known as Menaskai is a Karnataka delicacy. A wedding feast is never complete without this sweet-sour relish. Gojjus can be prepared using any sweet sour fruit. But Pineapple Gojju / Menaskai is the most popular relish. Here is a unique Gojju / Menskai prepared with Star Fruit known as Kamarakshi in Kannada.

                                                                                                   

 Ripe Star Fruit slices - 2 cups

Tamarind - 1 plum size ball ( Extract juice )

Jaggery - 1 plum size piece

Turmeric powder - 1 pinch

Salt - 1 tsp

INGREDIENTS TO MAKE THE GOJJU PASTE

                                                                                                    

Split Black gram dal - 2 tbsp

Red chillies ( Broken) - 3

Fenugreek seeds - 1 pinch

Cumin seeds - 1 tsp

Fresh coconut ( Grated) - 2 tbsps

Sesame oil - 1/2 tsp

Mustard seeds and curry leaves for seasoning

TO MAKE THE GOJJU PASTE

1. Dry roast Sesame seeds and keep aside . 

2. Roast split Black gram dal, Fenugreek seeds , Cumin seeds, Red chillies and Asafoetida in 1/4 tsp of oil till they emanate a pleasant aroma.

3. Cool the roasted ingredients and grind with roasted sesame seeds and fresh coconut into a smooth paste adding water.

TO MAKE THE GOJJU

1. Lightly scrape the rinds and cut the Star fruits into star shaped slices.

                                                                                                 

                                                                                                    

2 . Cook the Star fruit slices in tamarind juice adding salt, turmeric powder and jaggery.

3. Blend in the prepared gojju paste and cook for few more minutes till the gojju thickens and switch off flame. 

4. Splutter a pinch of mustard seeds and curry leaves in 1/4 tsp of oil and season the gojju.