KALATHAPPA

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Today is the 50th Anniversary of our beloved grandfather fondly known as Kalathappa, not only to the family but to the whole village.

Words will not do justice to the greatness of this simple man. He led a very simple life himself, but helped everyone in need whenever the occasion arose.

Adopted by his paternal uncle at a very young age, he shifted to Puthucode from his native Placode. His adopted parents were very simple people, and his adopted mother brought her niece as the wife for her adopted son.

Our Echiyamma (grandmother) and Kalathappa were the ideal couple. They were very loving to each other and also to the whole family. I have never heard them disagree on any matter and never heard them raise their voice on any issue. The fabric of society then was very different from what it is today. Today’s generation may find it very difficult to imagine the lifestyle of those days. When I was growing up, my Kalathappa would have been around 65 and my Echiyamma about 60. I have never seen them standing close to each other or sitting next to each other. Ours was a large house. Our Kalathappa spent all his time at home (whenever he was not at his farm) on an easychair in the front porch of the house. In the normal course, our Echiyamma would not step beyond the doors of the porch and put only her head outside if there was anything to be conveyed.  That said, our Echiyamma had all the freedom and independence to run the affairs of the house. If there was a topic on which my Echiyamma needed some guidance, she would send word to her brother, the famous Chami Vadhyar of Puthucode, who would reach our house immediately. He would offer his respects to his brother-in-law (Kalathappa) and rush to the side of his sister (Echiyamma). Our Echiyamma would sit in an easy chair in the inner room, and our Amman (grand uncle) would sit on the floor at her feet. They would discuss the matter and arrive at a feasible solution and  our Echiyamma would convey this to our Kalathapa from behind the doors.

At a very young age, our Kalathappa went to work as a cook to the engineer who was heading the construction of the original Pamban bridge.  He returned to his village , perhaps around the age of 50, by which time his own children had gone out to work. Once back in the village, he bought some agricultural land and started cultivation. He mainly bought the land owned by his father-in-law who needed money to educate his grandsons (our Amman’s sons, who went on to become some of the foremost engineers of the country. One of the them headed the Shipping Corporation of India and brought laurels to the country). He also bought a piece of land owned by Swedaranya Sastrigal, who needed money to pay off his debts. Did he enjoy the produce by himself after buying the land from these two needy gentlemen? No, not our Kalathappa. He made sure that half a cartload of paddy from every harvest went to these two people for free as long as they were alive. Such was the greatness of our Kalathappa. He also sent his farm produce to his nephews’ families who were not very well off financially. He took care of his brother’s family after the untimely demise of his brother. On festival days, our dining hall would be full of children from all the families in our village who could not afford a festival meal. He enjoyed feeding people. His usual refrain was, “thinnungom, thinnungom, thinnin, thinnin” (Eat well, eat well). On his parents’ anniversaries, there would be so many people who would feast in our house.  Those days, the practice was that the Sraddam feast could not be partaken by people from out of the family. He made sure that a separate feast was prepared for these people. 

He loved his family. He made sure that all his grandchildren were educated. To this end he appointed a teacher to teach us at home, from his eldest grandchild until the teacher retired from service. My second younger brother was about 13 years then and I have written a post about this great teacher sometime ago. It was this initiative of his that made yours truly so interested in writing and reading, despite having been brought up in a remote village in the 1950s.

There are so many instances that show his greatness. To this day, I do not tire of describing his ideals in life to the extended family.  I have never seen him stepping out of the house, except  on his morning walk to the farm about 4 Km away. On days when his presence was needed at the farm in the afternoons, he would come back home for lunch and then return to the farm. He never made any pilgrimage except the one mandatory visit to Kashi when I was about four years old. He would not attend any functions outside our village either. Inside the village, whenever he was invited for any functions, he would just make a visit on his way to the farm, bless the function and go for his duty. He was such a Karma Yogi. His ideal was Work is worship. There was no hint of ego in him. He never wanted to be the VIP in any of the village festivities. This great quality of his should be carried on by all his grandchildren and passed on to the generations to come.

He loved to be with children. All the time that he was at home, he would ask for the youngest child to be brought to him and he would spend his time playing with the baby. He would talk, sing and make the baby happy. His monologues with the children were a talking point in the entire village as he would talk to them so loudly you could hear him a fair distance away.  His “athu chamathu kodam, athu thanga kodam, athu chaadume, athu odume, athu chirkkume” ( S/he is a smart child, S/he is  a darling, S/he can jump, S/he can run, S/he can smile) still reverberate in not only my ears, but also in the ears of all those neighbours who would then say, Kalathappa has started playing with the children.

His only sister, who was widowed, lived close to our house. He was the one who took care of her. During her last years, when she was not able to move, he asked our maid to take care of her. Our mother would prepare food for her and we grandchildren used to carry the food for her. On her passing away, he called her son, who was our neighbour and told him that he would make all arrangements for the last rites and they should be performed properly.

As I write, I am getting overwhelmed by the memories and also with the pride of being the grandchild of such a great man that I am not able to write any more.

 KANU2017

The day after Pongal is celebrated as Kanu or Kanum Pongal. We used to observe the day after Pongal as both mattupongal and Kanu, whereas these days, it is observed that the day after Pongal is celebrated as mattupongal and the day after that as Kanum Pongal.

On mattupongal day, the cattle are given bath and decorated and worshipped.

 On Kanum Pongal day, people visit their extended family members and friends. In the olden days, river banks were the favourite rendezvous. People had a picnic at the riverbanks and had a good time with family and friends. The lunch menu, on Kanu day, hence, was different from the usual sambar, Kootu , poriyal. It consisted of varieties of rice preparations, easy to pack and carry .


We, Kerala Iyers, though, did not have a picnic, but continued with the tradition of making varieties of rice preparations on Kanu day. The accompaniments were, keeramasiyal, Vadam,karuvadam, etc.
Keeping with tradition, we had, mangasatham( mango rice), vegetable rice,thayir sadam( curds rice) and of course, not to be left out ellu podi(sesame powder).

 

Recipes for the above soon!

Karthigai. 2016

Happy Karthigai everyone.
I know, this post is couple of days delayed.
What with “vardha” and power failure, could not post on time. Yet, as I had decided to start blogging in earnest, I thought I shall publish the post, even if it is a bit late.
Happy viewing everyone.

Maa laadoo Recipe

A very happy and Prosperous Diwali to all.

Maa laadoo is a sweet dish prepared in Tamil Nadu and Kerala. Maa here is not to be confused with the Hindi Maa meaning mother. Maa here is the short form for Mavu (flour) as this laddu is prepared with the flour of fried dal or pottukadalai or  porikadala ( Tamil and Malayalam ) or  urikadale (Kannada) or chutney Pappu (Telugu) or Dalia (Hindi). This dal is prepared from soaked chana, hence is very nutritious and also since it is prefried, this kadalai is supposed to be easily digestible. May be for this reason, in many temples of Karnataka, powdered porikadalai with sugar is given as Prasadam (that is the Mavu for this laadoo)

  

Although Boondi laddu  is pronounced as laddu, Maa laadoo for some reason known as Maa laadoo.

This laddu is not very popular in Puthucode, where I grew up. We had only Boondi laddu or kadalai urundai, again prepared with the same dal and jaggery. May be I will post the recipe for that later. I came to taste this laddu during my younger brother’s wedding. His wife is from Southern Kerala, where no function is complete without this laddu. Since then, I had the opportunity of tasting this laddu many times as my dear sister-in-law prepares it quite often. I myself had never prepared this laddu, as I was not sure how this fine flour will keep shape with the strength of only ghee. Last month, when our younger son (need I say, handsome and charming) visited us, I wanted to send some sweets to my adorable and sweet grandchildren. Incidentally somebody was demonstrating Maa laadoo preparation in the TV and I thought let me give a try. Our elder son likes this laddu  often prepared by his aunt, so I braved myself to give it a try.

In the first trial I just prepared with 2 tbsp. of dal and sugar so I could fix the right quantities of various ingredients used. Many a times the proportion of ingredients demonstrated by the presenters of TV shows doesn’t turn out right. My elder son certified the taste and I proceeded to make in larger quantity, this time with 1 cup. I myself was surprised that I could think in terms of tablespoons and 1 cup measurements for preparing sweets. The lessons taught by my wrist problem; Do everything in moderation, you would be ok, try to stress it out , you are in trouble.

The preparation itself is very simple and you  don’t need much ingredients and you don’t have to fry things in oil. Much of the preparation is done away from the stove.

I don’t remember my sister in law frying the dal prior to powdering it, but the TV presenter said to fry it and I fried the dal. The first time I fried it very lightly. And my son said it had a raw taste, so the next time I fried it till a nice aroma arose from the dal .

The net result however was encouraging and I am sure I will prepare this sweet more often in future. 

Now for the recipe.

Ingredients:

Fried dal.   1 cup

Sugar.         1 cup

Ghee.          1/2 cup

Cardamom powder 1 tsp.

Or 

Whole cardamom.  2 nos.

Cashew nuts 1 tbsp.

Raisins.     1 tbsp.

Method

Roast the fried dal until a nice aroma comes out of it, for about 2 to 3 minutes. Be careful not to over fry or it will have a burnt taste. A very light pink colour is good enough. If you are using whole cardomom add to the dal  at the end of roasting. 

Powder the dal and sugar and cardomom together to a very fine powder.

Heat 1 tbsp of ghee, fry the cashew nuts and raisins, and add to the powdered mixture.

Take the powdered mixture in a wide mouthed pan or a shallow plate. Heat the remaining ghee, without smoking it. Add to the powder and  mix well. Allow it to cool a bit. Shape into small laddus   still warm. Your tasty Maa laadoos are ready to be savoured.

Enjoy!

Happy Diwali.

Vidhyarambham

Vidhyarambham is the last day of  Sharad Navarathri, also known as Vijayadashami.

Dashami is observed as Vidhyarambham in Kerala. That is the day little children are introduced to learning, Vidhya aarambham (begin to seek). The two days preceding Dashami, Ashtami and Navami are observed as Saraswati Pooja, or adachupoojaa (closed Pooja). Books and other learning instruments, like pen and pencil are kept covered in front of Saraswathi idol and Pooja is performed . On Vijayadashami day after Pooja, the books are distributed to everyone. A new beginning is started on that day with prayers for learning more and more in the days to come.
Children of the age of three and above who have not been initiated into learning are taught the alphabet. They are made to write on a plate filled with rice, starting with Hari Shree Ganapathaye Namaha.