VAZHUKKAL AND VETALAI
ABOVE TENDER AND ABOUT RIPE COCONUTS
While asking for tender coconuts with road side vendors most ask for VAZHUKKAL type, that will have sweet water and inside the shell about 0.5 cm flush. This is swiped after drinking water cutting the coconut to two and put in one half. Most will give a handle too made of coconut skin from the same coconut.
Some may prefer only water, some more water, and some less water and more flesh. Depending on the requirement, the type of coconut will be selected by expert vendor. Skin is cut just above to the shell level with a sharp knife and pierced the top of the shell and given to the person, mostly with a straw. Skin is not removed to shell level which is tender.
During my boyhood days I have found light yellowish skin coconuts which gave fruits at very less height. It is called GOWRIPATHRAM, I could gather, and it gave more sweet water and the flush on ripe is more hard and not tasty.. I have drunk only water.
About 2 years back or so, I could see a TV documentary- after many research coconut trees developed will not go to much height and provide fruits. However the leaves were lengthy as usual and spreading to sides. One could pluck coconuts by sitting on the ground.
I have read in Lakshadweep islands the monkey’s are domesticated and used to pluck coconuts from trees, checking the ripeness too.
While I was in Calicut I could see a training centre where with some modern equipments climbing coconut trees made very easily by every one. Many are now trained with such equipments in Kerala I understand. In Tamil nadu I have not seen such equipments.
Tender, and above tender coconuts are brought down after cutting the bunch tying to a rope. They are not made to fall.
Incidentally the well frown coconuts for seedling are also brought down after cutting bunch with a rope. The top clamp is a must for seedling. With out following all these, my mother just dig a pit for one foot and a fallen dry coconut with clamp placed and covered. That too grew up as a coconut tree!!!
The tender coconut water is used for abhshekam in Siva temples. In this case the skin is removed cautiously and tender coconut with shell only is given to temple.
About ripe coconuts are called VETALA. After removing skin these types of coconuts are broken before Lord Ganapathi in Kerala. I can recollect at least 6-7 vendors always sitting with Vetala in jute bags or baskets before pazhavangadi temple in Trivandrum. Most sell at uniform rate. One can place foot ware near them, purchase and break coconut in the front stone with enclosure. The specialty at Pazhavangadi is that people break coconut at any time irrespective of the temple is closed or open or pooja is going on including night till the temple gate is closed. One small piece will be return by the collector of coconut as PRASADAM. Depend on the size of coconut some times the price may vary even with same vendor. Since most are sold in the same day, decayed ones does not come.
In Tamilnadu, there is no specialty for vedalai, we get ripen coconuts and they are broken. Vedalai is difficult to obtain. We may get fresh and just ripe coconuts.
KanyaKumari district is famous for coconuts. Coconuts from a place called EEATHAMOZHI used to be very large in size which cannot be hold in one hand after skin removed. Kerala has bigger size coconuts but nut will be small called THONDAN. Their skin is more preferred for making coir products.
For Neeranjanam and Thrimadhuram, just ripe coconuts are preferred. Coconuts skin removed, shells well wetted will break through middle and more easily. Wetting has the effect on easy breaking and breaking through middle. In Pazhavangadi many because of this wet the Vedala after washing feet, but through with force so that it breaks to pieces.
ABOVE TENDER AND ABOUT RIPE COCONUTS
While asking for tender coconuts with road side vendors most ask for VAZHUKKAL type, that will have sweet water and inside the shell about 0.5 cm flush. This is swiped after drinking water cutting the coconut to two and put in one half. Most will give a handle too made of coconut skin from the same coconut.
Some may prefer only water, some more water, and some less water and more flesh. Depending on the requirement, the type of coconut will be selected by expert vendor. Skin is cut just above to the shell level with a sharp knife and pierced the top of the shell and given to the person, mostly with a straw. Skin is not removed to shell level which is tender.
During my boyhood days I have found light yellowish skin coconuts which gave fruits at very less height. It is called GOWRIPATHRAM, I could gather, and it gave more sweet water and the flush on ripe is more hard and not tasty.. I have drunk only water.
About 2 years back or so, I could see a TV documentary- after many research coconut trees developed will not go to much height and provide fruits. However the leaves were lengthy as usual and spreading to sides. One could pluck coconuts by sitting on the ground.
I have read in Lakshadweep islands the monkey’s are domesticated and used to pluck coconuts from trees, checking the ripeness too.
While I was in Calicut I could see a training centre where with some modern equipments climbing coconut trees made very easily by every one. Many are now trained with such equipments in Kerala I understand. In Tamil nadu I have not seen such equipments.
Tender, and above tender coconuts are brought down after cutting the bunch tying to a rope. They are not made to fall.
Incidentally the well frown coconuts for seedling are also brought down after cutting bunch with a rope. The top clamp is a must for seedling. With out following all these, my mother just dig a pit for one foot and a fallen dry coconut with clamp placed and covered. That too grew up as a coconut tree!!!
The tender coconut water is used for abhshekam in Siva temples. In this case the skin is removed cautiously and tender coconut with shell only is given to temple.
About ripe coconuts are called VETALA. After removing skin these types of coconuts are broken before Lord Ganapathi in Kerala. I can recollect at least 6-7 vendors always sitting with Vetala in jute bags or baskets before pazhavangadi temple in Trivandrum. Most sell at uniform rate. One can place foot ware near them, purchase and break coconut in the front stone with enclosure. The specialty at Pazhavangadi is that people break coconut at any time irrespective of the temple is closed or open or pooja is going on including night till the temple gate is closed. One small piece will be return by the collector of coconut as PRASADAM. Depend on the size of coconut some times the price may vary even with same vendor. Since most are sold in the same day, decayed ones does not come.
In Tamilnadu, there is no specialty for vedalai, we get ripen coconuts and they are broken. Vedalai is difficult to obtain. We may get fresh and just ripe coconuts.
KanyaKumari district is famous for coconuts. Coconuts from a place called EEATHAMOZHI used to be very large in size which cannot be hold in one hand after skin removed. Kerala has bigger size coconuts but nut will be small called THONDAN. Their skin is more preferred for making coir products.
For Neeranjanam and Thrimadhuram, just ripe coconuts are preferred. Coconuts skin removed, shells well wetted will break through middle and more easily. Wetting has the effect on easy breaking and breaking through middle. In Pazhavangadi many because of this wet the Vedala after washing feet, but through with force so that it breaks to pieces.
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