NEI APPAM THINNAL RANDDU UNDDU KARYAM
EATING APPAM MADE IN GHEE
SERVE TWO PURPOSE
Dear friends
As usual I went for my afternoon nap after meals and was woken up by the smell of frying appam from the Kitchen today. I saw the clock needles showing 4.00 PM. I asked my taste buds to wait for another 2 Hours. It could physically enjoy the appam after the Nivedyam before Lord Krishna.
While taking my evening tea it came to my mind why should not I make out a posting about Appam and it took me to my laptop. I hope I can provide somewhat sweet appam.
1. Appam- introduction
Most probably appam is a more favoured sweet by Brahmins than other Hindu communities though they too like them. In most of the Krishna, Devi, Sastha and Ganapathi temples vazhipadu of appam is an important offering. In Ganapathi temples appam takes equal importance with Vedalai (Medium coconut breaking). If we go to Sabari malai temple, after pilgrimage we will return only with appam Prasadam. We may wait for hours in the Q to get 4-5 packets of appam. In all most all Brahmin functions appam has an important part. There will not be a house with out appakkarai though we make use of it only for functions.
2. Kottarakkara Ganapathi and appam
In Kottarakkara temple Ganapathi is facing south outside the sanctum of Lord Siva. (Actually in Kottarakkara Lord Siva is the main deity) It is a very small idol. Appam is prepared in front of Ganapathi which itself is Nivedyam in the temple. Still it is made using fire wood aduppu there. If we are lucky we can make an offering of appam. Normally pre booking is there and devotees waiting for days. Some thing similar to Ambala puzha palpayasam or Cherthala Thadi.
3. Appam moodal
There is an offering called appam modal for Ganapathi. In this offering, appam is made and the Ganapathi is fully covered with appams and pooja is done. I was not knowing of such an offering earlier, until my daughter in Laws mother offered it in the Ganapathi temple at West fort at Trivandrum, after her daughter became my daughter in Law. These appam is freely distributed to all present there in plenty after pooja.
4. Pazhavangadi Ganapathi and appam
In Pazhavangadi Ganapathi temple two types of appam offerings are made. One the normal and the other is called Koottappam. The koottappam offering is made for 7-20 weeks on a particular day as directed to the devotee mostly by astrologers. It is an offering specially in the case of delays of getting things done like marriage etc. This too can be done with advance bookings only normally.
While I write about Pazhavangadi, I have to make a special mention of devotees offering Vedalai from 51-100 at a time as a normal thing. Some times even 501 or 1001 are offered. For breaking coconuts some times we have to wait for at least fifteen minutes, to finish by another devotee.
5. Panguni Uthram and appam
It is a practice to offer Appam Nivedyam at Pandalam Valiyakoyikkal sastha temple in the evening on Panguni Uthram day after Neivedyam. Every person is given 2 appams on distribution. I do recollect impatiently waiting for appam in my boyhood days in the temple. While we were waiting by the side of big Uruli, our Kochumadathil Periyppa used to instruct to compete few more pradikshanam and wait for pooja.
6. Ashtamirohini appam and Kaipuzha temple
The same way on Ashtamirohini day appam is distributed after pooja in my local Krishna temple. Here the difference on those days was that quantity was limited to one and offering was made in small Uruli. Though appam was prepared in our houses too, this was special and we felt very much tastier.
7. Bring things for appam offering
On earlier days for most of the offerings the devotees had to bring the necessary things. For appam offering things like rice, jaggery, plantain, oil etc. Only appakkara and firewood used to be in the temple. A minimum charging was done in the temple for them. The same was for payasam etc also.
But for the last 10 years at least the practice has changed. A normal quantity of things is stored and devotees can just pay for the offerings.
In Valiya koyikkal sastha temple in my last visit I could see a temple employ break in to two and keep 15-20 coconuts for neeranjanam with Kizhi. When once it is completed he will break new coconuts. Thrimadhuram was getting prepared at one place. Those who make offering it will be given after Nivedyam.
We should pay money in counter with details and take and offer broken coconuts before sanctum.
The same way for most of the offerings. If appam is to be offered only thing you have to intimate the previous day. Manual grinding and all have disappeared in almost all the temples for appam etc.
8. Brahmins and appam
Brahmins make offering of appam in the house for festivals like Trikarthika, Ashtami rohini etc and conduct pooja in their pooja room. We use appam for our different samskaras. During seemantham appam and Kuzhakkata are tied to the girl's lap . This function is also called Appam Kuzha kkataai.
Appam is a savourite for Sraadha also. Brahmins are fed with " appam, vada, Ellurunda" as sauvourite in the leaf. It is also a savourite for Sumangali Prarthani.
However appam is not a commonly prepared sweet in the house. Just like Vada, appam is not prepared. I thought a lot to get a logical answer, but could not get. Learned members can write about it. Even for feasts appam is not served.
9.Appam in Potti and Udupi hotels
Equally appam was not so common in all hotels also though it is a delicious item. Potti hotels and Udupi hotels used to make a small quantity every day and stored on plantain leaf in the glass almirah during evenings. However when once exhausted , no fresh make is made there too.
11. Athirasam
Athirasam one of the "cheer" item in Brahmin marriage is an elder cousin brother . The making is slightly different from traditional appam.
12. Kuzhipaniyaram
I do not know how far Kuzhipaniyaram is a younger cousin brother of Appam. It s made using a dove similar to iddali dove in appakkarai. Kuzhipaniyaram is however is not a common preparation in Kerala.
13. Saying "Appam Thinnal porae Kuzhi Ennano"
There is a saying in Malayalam and Tamil as above. In simple English the saying means, if some thing is got down with difficulty, further we should not think of how it got done. The saying is related with timely help by relatives and friends who could not actually accomplish it in the normal way.
14. Appam Vada Suhiyan
While I was in Nagerkovil in 1979's some Brhamins used to prepare these things , put it in a tin with glass on one side and keeping on shoulder and move through streets saying "appam vada suhiyan" in the evenings . My wife used to purchase and give to my father for evening snacks. I am not sure whether such practice is there now. But this preparation is as a trade item.
15. Teashop and appam
It was a practice for teashops to prepare Appam, Suhiyan etc and store in Chill Almirah in Kerala. It will be prepared in the evenings and may some times last for one or two days. A fresh preparation is made after exhausting. This was called "Unniyappam". Many a time it was not "Unni" but "moothathu". However now a day appam is loosing priority in teashops.
16. Bakaries and appam
Appam in Kerala now a day more available in bakeries than in Hotels. There it is packed and kept for sale .
17. Appam in Siva temples
I am not 100% sure, but commonly it is not a common offering in Siva temples. Learned members can write about it.
18. Nei appam
Appam made in Ghee has special taste and flavour. In Sabarimala appam is made in ghee. But appam from Sabarimala is not soft as made in other temples.
There is another saying in Malayalam " Nei appam Thinnal Randundu karyam". It will feed stomach and ghee remaining in the hand while eating can be applied on skin. My title.
This also used as a phrase. This is used when some body perform some thing with some more inner intentions than external clear reasoning.
19. Appam to day in Chennai
In Chennai at Grand snacks ( shop) appam prepared on the spot and available every day. It is in Adyar. Only thing we have to make a phone call for availability and go early and get.
EATING APPAM MADE IN GHEE
SERVE TWO PURPOSE
Dear friends
As usual I went for my afternoon nap after meals and was woken up by the smell of frying appam from the Kitchen today. I saw the clock needles showing 4.00 PM. I asked my taste buds to wait for another 2 Hours. It could physically enjoy the appam after the Nivedyam before Lord Krishna.
While taking my evening tea it came to my mind why should not I make out a posting about Appam and it took me to my laptop. I hope I can provide somewhat sweet appam.
1. Appam- introduction
Most probably appam is a more favoured sweet by Brahmins than other Hindu communities though they too like them. In most of the Krishna, Devi, Sastha and Ganapathi temples vazhipadu of appam is an important offering. In Ganapathi temples appam takes equal importance with Vedalai (Medium coconut breaking). If we go to Sabari malai temple, after pilgrimage we will return only with appam Prasadam. We may wait for hours in the Q to get 4-5 packets of appam. In all most all Brahmin functions appam has an important part. There will not be a house with out appakkarai though we make use of it only for functions.
2. Kottarakkara Ganapathi and appam
In Kottarakkara temple Ganapathi is facing south outside the sanctum of Lord Siva. (Actually in Kottarakkara Lord Siva is the main deity) It is a very small idol. Appam is prepared in front of Ganapathi which itself is Nivedyam in the temple. Still it is made using fire wood aduppu there. If we are lucky we can make an offering of appam. Normally pre booking is there and devotees waiting for days. Some thing similar to Ambala puzha palpayasam or Cherthala Thadi.
3. Appam moodal
There is an offering called appam modal for Ganapathi. In this offering, appam is made and the Ganapathi is fully covered with appams and pooja is done. I was not knowing of such an offering earlier, until my daughter in Laws mother offered it in the Ganapathi temple at West fort at Trivandrum, after her daughter became my daughter in Law. These appam is freely distributed to all present there in plenty after pooja.
4. Pazhavangadi Ganapathi and appam
In Pazhavangadi Ganapathi temple two types of appam offerings are made. One the normal and the other is called Koottappam. The koottappam offering is made for 7-20 weeks on a particular day as directed to the devotee mostly by astrologers. It is an offering specially in the case of delays of getting things done like marriage etc. This too can be done with advance bookings only normally.
While I write about Pazhavangadi, I have to make a special mention of devotees offering Vedalai from 51-100 at a time as a normal thing. Some times even 501 or 1001 are offered. For breaking coconuts some times we have to wait for at least fifteen minutes, to finish by another devotee.
5. Panguni Uthram and appam
It is a practice to offer Appam Nivedyam at Pandalam Valiyakoyikkal sastha temple in the evening on Panguni Uthram day after Neivedyam. Every person is given 2 appams on distribution. I do recollect impatiently waiting for appam in my boyhood days in the temple. While we were waiting by the side of big Uruli, our Kochumadathil Periyppa used to instruct to compete few more pradikshanam and wait for pooja.
6. Ashtamirohini appam and Kaipuzha temple
The same way on Ashtamirohini day appam is distributed after pooja in my local Krishna temple. Here the difference on those days was that quantity was limited to one and offering was made in small Uruli. Though appam was prepared in our houses too, this was special and we felt very much tastier.
7. Bring things for appam offering
On earlier days for most of the offerings the devotees had to bring the necessary things. For appam offering things like rice, jaggery, plantain, oil etc. Only appakkara and firewood used to be in the temple. A minimum charging was done in the temple for them. The same was for payasam etc also.
But for the last 10 years at least the practice has changed. A normal quantity of things is stored and devotees can just pay for the offerings.
In Valiya koyikkal sastha temple in my last visit I could see a temple employ break in to two and keep 15-20 coconuts for neeranjanam with Kizhi. When once it is completed he will break new coconuts. Thrimadhuram was getting prepared at one place. Those who make offering it will be given after Nivedyam.
We should pay money in counter with details and take and offer broken coconuts before sanctum.
The same way for most of the offerings. If appam is to be offered only thing you have to intimate the previous day. Manual grinding and all have disappeared in almost all the temples for appam etc.
8. Brahmins and appam
Brahmins make offering of appam in the house for festivals like Trikarthika, Ashtami rohini etc and conduct pooja in their pooja room. We use appam for our different samskaras. During seemantham appam and Kuzhakkata are tied to the girl's lap . This function is also called Appam Kuzha kkataai.
Appam is a savourite for Sraadha also. Brahmins are fed with " appam, vada, Ellurunda" as sauvourite in the leaf. It is also a savourite for Sumangali Prarthani.
However appam is not a commonly prepared sweet in the house. Just like Vada, appam is not prepared. I thought a lot to get a logical answer, but could not get. Learned members can write about it. Even for feasts appam is not served.
9.Appam in Potti and Udupi hotels
Equally appam was not so common in all hotels also though it is a delicious item. Potti hotels and Udupi hotels used to make a small quantity every day and stored on plantain leaf in the glass almirah during evenings. However when once exhausted , no fresh make is made there too.
11. Athirasam
Athirasam one of the "cheer" item in Brahmin marriage is an elder cousin brother . The making is slightly different from traditional appam.
12. Kuzhipaniyaram
I do not know how far Kuzhipaniyaram is a younger cousin brother of Appam. It s made using a dove similar to iddali dove in appakkarai. Kuzhipaniyaram is however is not a common preparation in Kerala.
13. Saying "Appam Thinnal porae Kuzhi Ennano"
There is a saying in Malayalam and Tamil as above. In simple English the saying means, if some thing is got down with difficulty, further we should not think of how it got done. The saying is related with timely help by relatives and friends who could not actually accomplish it in the normal way.
14. Appam Vada Suhiyan
While I was in Nagerkovil in 1979's some Brhamins used to prepare these things , put it in a tin with glass on one side and keeping on shoulder and move through streets saying "appam vada suhiyan" in the evenings . My wife used to purchase and give to my father for evening snacks. I am not sure whether such practice is there now. But this preparation is as a trade item.
15. Teashop and appam
It was a practice for teashops to prepare Appam, Suhiyan etc and store in Chill Almirah in Kerala. It will be prepared in the evenings and may some times last for one or two days. A fresh preparation is made after exhausting. This was called "Unniyappam". Many a time it was not "Unni" but "moothathu". However now a day appam is loosing priority in teashops.
16. Bakaries and appam
Appam in Kerala now a day more available in bakeries than in Hotels. There it is packed and kept for sale .
17. Appam in Siva temples
I am not 100% sure, but commonly it is not a common offering in Siva temples. Learned members can write about it.
18. Nei appam
Appam made in Ghee has special taste and flavour. In Sabarimala appam is made in ghee. But appam from Sabarimala is not soft as made in other temples.
There is another saying in Malayalam " Nei appam Thinnal Randundu karyam". It will feed stomach and ghee remaining in the hand while eating can be applied on skin. My title.
This also used as a phrase. This is used when some body perform some thing with some more inner intentions than external clear reasoning.
19. Appam to day in Chennai
In Chennai at Grand snacks ( shop) appam prepared on the spot and available every day. It is in Adyar. Only thing we have to make a phone call for availability and go early and get.
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1 comment:
Excellent description
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