CULINARY AND CULTURE OF TAMIL NADU BY S. ANURADHA
The cover image is vibrant, showing different aspects of
the southern state of Tamil Nadu, from its delicacies to festivals and places
of interest. S. Anuradha’s eBook titled ‘Culinary and Culture of Tamil Nadu’ reveals
the most popular dishes associated with festivals in Tamil Nadu.
The author’s note points out why food is so intrinsic to
the celebration of any festival.
“Any festival or celebration is void without food. The
food served on such occasion make a relishing impact on the taste buds and they
last for ever. Festivals are celebrated to bring in togetherness among people
and the habit of sharing with others is introduced in our lives through
festivals. Every festival strengthens the bondage and brings in hope.”
What is heart-warming is the manner in which the author
has paired each festival with the apt dish that goes with it. Every chapter
begins with the lore or story behind the dish, the reason why it is so
significant and in certain cases, the rituals associated with its preparation
and the presentation. For example, the first chapter is titled ‘Chakkara Pongal
in Margazhi’, Margazhi being an auspicious month for poojas, sacrifices and
fasting in Tamil Nadu.
Every chapter ends with the recipe of the dish in simple
language, making it a sweet treat for the reader.
Chapter 2 deals with ‘Marundhu on Deepavali’. As is the
case across India, Deepavali is the festival of lights and after the customary
rituals, the dish which is more like a medicine to aid digestion and create a
good appetite is offered to the family members. One must remember that
Deepavali is also a festival of sweets and delicacies, and this dish could help
to prepare the stomach for a heavy onslaught of food ahead.
The book has eight chapters in all. Chapter 3 describes
Arudra Kali on Arundra Darishanam, a festival which falls in the Margazhi month
which is famous in Chennai for the Music Festival. Arudra Darishanam is the
special day to offer puja to Lord Nataraja, the god of music and dance, and the
prasad offered to the devotees is known as Arudra Kali. Thyagaraja Aaradhana
comes soon after in January when music lovers gather on the banks of the river
Kaveri to sing the five best known kritis of Sri Thyagaraja. At the end of the
festival, Ashoka Halwa is savoured by all the participants.
Raptha Sapthami is celebrated in all the temples in South
India. It is the day dedicated to the Sun God. The author gives a list of all
the shrines and temples of the Sun God in South India and also narrates the
historic significance of this particular day. Wheat Kheer is the bhog or offering
to the devotees on the occasion.
We have all heard of Akshaya Tritiya, the day when it is considered
auspicious to buy gold, a day of religious significance. It is a day for
shopping. Legend goes back to the Mahabharata when the Sun God gifted Yudhishthira the magical Akshaya Patra. The puja, prayers and shopping end with the
offering of a sweet dish called Ksheerannam, the prasadam to Goddess Lakshmi and
Lord Kubera.
All the above dishes are sweet, but there are two more
which are savoury as well. The first is Pulihodhara on Maha Siva Ratri, when
the devotees fast during the day and stay awake all night. The author describes
the major offerings to Lord Siva, and the Siva temples which represent the
elements. Pulihodhara, which is a variation of tamarind rice, is a delicacy
which is enjoyed by devotees who wait in long queues to taste it.
New Year’s Day or Chitthirai Vishu is a grand celebration
in Tamil Nadu. On this day, Mango Pachadi is made with raw mangoes and is a
delicious combination of all the six tastes – sweet, sour, salty, bitter,
pungent and hot, proving that life is made up of all these.
Thus, when one comes to the end of this book, there are
many interesting takeaways, nuggets of information and of course, the recipes
that are simple and mouth-watering. That is what makes this book for all seasons,
pun intended!
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