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Valla Sadhya
Valla Sadya is a celebration in the Hindu temple at Aranmula, Kerala, India. During the festival, the village conducts a snake boat race in the Pampa River, and there is a feast at the temple. The Valla Sadhya is conducted on Ashtamirohoni day. During Valla Sadhya, Krishna, the main deity worshipped in the temple, will come to take the offerings from people. The legend is that in a Valla Sadya all dishes asked for must be given to the people in order to please the lord. Common offerings The is a feast of vegetarian food of the ayurvedic tradition. Each meal consists of 10 to 20 dishes served on banana or plantain leaves, and up to 64 dishes on Ashtami Rohini Day, the birthday of Krishna. Some of the dishes and foods include: * Parippu - A thick lentil dish eaten with rice, papadum and ghee *Pulisserry - Curry prepared with thick and sour buttermilk *Banana chips *''Shakara varatti'' and ''poovan palam'' *Aravana payasam. (Pudding made from rice, jaggery and ghee) *Kaalipaz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sadhya Items
Sadya ( ml, സദ്യ) is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadya means banquet in Malayalam. Sadya is typically served as a traditional feast for Onam, the state festival of Kerala and Vishu. Overview A typical Sadya can have about 24–28 dishes served as a single course. In cases where it is a much larger one it can have over 64 or more items, such as the Sadya for Aranmula Boatrace (Valla Sadya). During a traditional Sadya celebration, people are seated cross-legged on mats. Food is eaten with the right hand, without cutlery. The fingers are cupped to form a ladle. The main dish is plain boiled rice, served along with other curries, ''Koottaan'' (കൂട്ടാന്) which include curries like parippu, sambar, rasam, and others like , , , , , , , , mango pickle, injipuli, mezhukkupuratti, , as well as papadam, plantain c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olan (dish)
Olan (pronounced ) is a dish that is part of the Kerala cuisine of the state of Kerala in South India. It is a light and subtle-flavored dish prepared from white gourd or ash-gourd, and black-eyed peas, coconut milk and ginger seasoned with coconut oil. It is usually served as part of a '' Sadhya''. Recipe Kerala style ''Ingredients'' * Black-eyed beans - 1 cup * White pumpkin - 1 cup * Pumpkin - 1 cup * Green chiles - 3-4 * Coconut milk - 1½ cups * Curry leaves - 5-6 * Oil - 1 tablespoon * Salt ''Preparation'' * Soak the beans overnight. * Pressure cook until 3/4 done. * Add chopped pumpkin, salt and slit green chiles. * Cook with a little water. * When the pumpkin and the beans are completely cooked, pour hot oil tempered with curry leaves into it. * Add the coconut milk and simmer for 3–4 minutes. Varieties The Nambudiri variety of olan is slightly different. See also * Cuisine of Kerala Kerala cuisine is a culinary style originated in the Kerala, a state on t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hindu Festivals In Kerala
Hindus (; ) are people who religiously adhere to Hinduism. Jeffery D. Long (2007), A Vision for Hinduism, IB Tauris, , pages 35–37 Historically, the term has also been used as a geographical, cultural, and later religious identifier for people living in the Indian subcontinent. The term ''"Hindu"'' traces back to Old Persian which derived these names from the Sanskrit name ''Sindhu'' (सिन्धु ), referring to the river Indus. The Greek cognates of the same terms are "''Indus''" (for the river) and "''India''" (for the land of the river). The term "''Hindu''" also implied a geographic, ethnic or cultural identifier for people living in the Indian subcontinent around or beyond the Sindhu (Indus) River. By the 16th century CE, the term began to refer to residents of the subcontinent who were not Turkic or Muslims. Hindoo is an archaic spelling variant, whose use today is considered derogatory. The historical development of Hindu self-identity within the local ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aranmula Boat Race
The Aranmula Boat Race the oldest river boat festival in Kerala, the south western State of India is held during Onam (August–September). It takes place at Aranmula, near Sri Parthasarady Temple dedicated to Lord Krishna and Arjuna in Pathanamthitta district of Kerala State. The snake boats move in pairs to the rhythm of full-throated singing and shouting watched by an exciting crowd. In 1972, snake boat races were also added to the program of the festival. Thousands of people gather on the banks of the river Pampa to watch the snake boat races. In 2019 Fifty Two snake boats or Palliyodams had participated in the festival. The oarsmen sing traditional boat songs Vanchippattu and wear white mundu and turbans. The golden lace at the head of the boat, the flag and the ornamental umbrella at the center make it a show of pageantry too. Aranmula temple Aranmula is about 128 km from Trivandrum, capital city of Kerala. It is situated on the banks of the river Pampa in Pathanam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snake Boat
Chundan vallam ('beaked boat'), known outside Kerala as Kerala snake boats, are one of the icons of Kerala culture used in the Vallamkali or boat race. Naval architecture Constructed according to specifications taken from the '' Sthapatya Veda'', an ancient treatise for the building of wooden boats, these boats vary from 100 to 138 feet in length. With the rear portion rising to a height of about 20 feet, and a long tapering front portion, it resembles a snake with its hood raised. Hulls are built of planks precisely 83 feet in length and six inches wide. The boats are a good example of ancient vishwakarma' prowess in naval architecture. Traditions and customs Traditionally each boat belongs to a village, and the villagers worship that boat like a deity. Only men are allowed to touch the boat, and to show respect they should be barefooted. To make the boat slippery while in the water and to reduce absorption of water and thereby reduce the resistance of the hull, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palliyodam
Palliyodam is a type of large snake boat built and used by Aranmula Parthasarathy Temple in the Pathanamthitta district for the annual water processions of Uthrattathi Jalamela and Valla Sadhya in Pamba River. Legend According to the legend, these snake boats were designed by Lord Krishna and were made to look like Sheshanaga, the serpent on which Lord Vishnu rests on. Composition Palliyodam is made from anjili (a kind of jackfruit tree). There will be 64 rowers in Palliyodam each representing 64 art forms. And the 4 rowers at the end represent the four Vedas. There are 9 golden shapes at the ends of the Palliyodam which represent the 9 planets( Navagraha). The Palliyodam is kept inside special sheds called Palliyoda Pura, into which outsiders are not allowed to enter. Rules Only males are allowed to enter the Palliyodam and they are allowed only after they followed a prescribed diet and ritual, and also they can't enter inside wearing any other clothing,except the M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preserved Lemon
Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and Morocco. It's also found in 18th-century English cuisine. It is also known as "country lemon" and ''leems''. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.Herbst, Sharon. ''Food Lover's Companion'' (3rd ed), pg 492, Barron's Educational Series Inc. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony. Usage Pieces of pickled lemon may be washed before using to remove any surface salt, or blanched to remove more of the salt and bring out the natural mild sweetness. They may then be sliced, chopped, or minced as needed for the texture of the dish. The rind may be use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Pickle
South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across the South Asian subcontinent, with many regional variants. Etymology Etymology for pickles in South Asia varies regionally. The pickles are known as ''uppinakaayi'' in Kannada, ''avakaya'' in Telugu, ''oorugaai'' in Tamil, ''uppillittuthu'' in Malayalam, ''loncha'' in Marathi, ''athanu'' in Gujarati, and ''achaar'' in Hindustani (Hindi-Urdu), Nepali and Bengali. Early Sanskrit and Tamil literature uses the terms ''avalehika, upadamzam'', ''sandhita,'' and ''avaleha'' for pickles.The Story of Our Food by K.T. Achaya (2003) ''Āchār'', a loanword of Persian origin, entered popular use as the Hindustani term for pickles under the Mughal Empire. In Persian, the word ''āchār'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thoran
Thoran ( ml, തോരൻ, pronounced ; or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala. This common dish is usually eaten with rice and curry and is also part of the traditional Keralite '' sadhya''. Preparation Thoran is a dry dish traditionally made of finely chopped vegetables such as cabbage, yardlong bean and other bean varieties, unripe jackfruit, bittergourd (കയ്പ്പക്ക/പാവയ്ക്ക) or elephant foot yam, of leaves such as green or red spinach(Spinach, ചീര), ''Moringa oleifera'' or '' Ipomoea aquatica'', as well as of flowers such as ''Moringa oleifera'' or ''Sesbania grandiflora''. The chopped vegetable is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly stirred on a pan over a hot fire. Variants Thoran can be also made with carrots, green beans, cabbage, green tomatoes or spinach, vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injipuli
Injipuli is a dark brown sweet-sour and spicy curry made of ginger, tamarind, green chillies and jaggery mainly prepared in Kerala during Onam. It is also a part of Tamil Nadu cuisine. It is also known as puli inji in some parts of Kerala, South India. It is served as part of the Sadhya, or virunthu by the Tamil community. See also * Cuisine of Kerala Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a ... * Sadhya References External links Different Type of PuliInji Indian curries Kerala cuisine {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pachadi
Pachadi ( te, పచ్చడి, kn, ಪಚಡಿ, ta, பச்சடி, ml, പച്ചടി) refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian raita, and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with mustard. Pachadi generally is a hot or mildly spiced coconut, green chillies, red chillies and yogurt-based dish made with seasonal vegetables or fruits. It is made of fresh vegetables and is served as an accompaniment for rice and for snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used, such as the peel of the ridged gourd, known as ' in Telugu. Varieties In Andhra Pradesh and Telangana * Vegetable pachadi is made with vegetables like bottle gourd, aubergine, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kichadi
Kichadi ( ml, കിച്ചടി) is another name for Pachadi used in some parts of Kerala, for the sour variant of the dish. A sour dish made of curd, ground cumin paste and either cucumber, ash gourd or white gourd, with sautéed mustard seeds and curry leaves as garnish. Kichadi is often served as part of the Sadhya. It is somewhat similar to the Raita served in North India, with the difference being the seasoning with mustard and curry leaves. ''Kichadi is not to be confused with Khichdi''. The Kichadi forms a part of the Keralite feast known as Sadhya, which is quite popular during festivals such as Onam and Vishu. See also * Cuisine of Kerala * Sadya Sadya ( ml, സദ്യ) is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadya means banquet in Malayalam. Sadya is ... References Kerala cuisine {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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