July 26, 2025
The Faith Of The Sparrow
July 22, 2025
Disappearing Extended Family Bonds
Until two generations ago, there was a world where daily life felt more relaxed. There were people to attend to one’s mundane needs, and such services were easily, honestly and reliably available.
The characters mentioned here cannot be dismissed as more than self-indulgent nostalgia. It fosters a sense of community cohesiveness, regardless of the social, religious, or economic status of its members. It is likely driven by loyalty, love, and affection—a relationship formed beyond mere duty.
Life in those days was vastly different from today’s life, which seems to be in a perpetual fast-forward mode. Each individual had a role assigned to them by their profession or by obligation. And those boundaries restricted no one; almost everyone went beyond them. For example, Kunjappu, whose job was to assist his master, Martin & Sons, the baker.
He helped the Martin family bake loaves of bread and buns, as well as allied products. Kunjappu’s real job starts in the afternoon, delivering products to various families in and around the town's suburbs, with a large round basket full of items well balanced on his head. His promptness, pleasing manners, and rapport with the families were key to his marketing success. His sight was so prominent to all the residents of the locality, more so with protruding teeth and an ever-smiling face. That lovely aroma of freshly baked bread was so tempting to his customers, even before he entered the compound of the houses. He would take orders for the next trip even before the current supply was delivered. This included special orders for banana cakes and other beautiful, sweet treats in pink for upcoming birthdays, festivals such as Christmas, Onam, or Id as well as other special events or kitty parties. Kunjappu maintained a cigarette-sized notebook for recording customer transactions, which were settled by the following month.
Dietary restrictions were never on people’s minds in those years.
Shopping for bread at a nearby hypermarket has become tiring due to the numerous brands, flavors, and sizes available.. Additionally, freshness is often a concern, as expiry dates are rarely visible. Any request or inquiry to a typically unwilling sales boy receives a cold response and a shady look. Customers are required to pay immediately at the bill counter while waiting in line.
We truly missed Kunjappus here, and in many ways!
As you all know, the name Kerala is derived from the land of 'kera ' trees, and probably sustained the lives and economy of its people then. The coconut kernel is an essential ingredient in Kerala cuisine and is widely used in cooking. Every part of the tree is utilized, either for coir production, handicraft items, or oil extraction. The trunk is used as building material, while the roots are dried and used as fuel. Additionally, toddy is tapped from the stem, making it a popular alcoholic beverage.
Meet our character, Chamu, a.k.a Chamy or Chamunny. He is a coconut plucker who visits homes regularly to harvest coconuts. Depending on the household's needs, he cuts the nuts when they are tender or raw, whether for use in cooking, rituals during functions, or for sale in the market to help earn extra income for the family. When he was in a skilled mood, he would climb a tree to pluck nuts and use his knife to cut down dry leaves to clean and prevent infestation. To frighten us or to show off his skill, he will gently sway the tree from side to side and aim for the adjacent tree while swinging. During the festival season, he will have additional work to assist with pandal decoration using cut leaves in various formats, enhancing the beauty of the venue.
As years went by, Chamys became a rare species, along with the bond that existed between the tribe and its people. As a profession, it has become unviable due to the cost of plucking from each tree being disproportionate to product availability, making it uneconomical to the owner. Changes in dietary habits, increased construction activities for development projects, and the growth of residential flats and houses have also contributed to the reduction of coconut plantations and cultivation areas.
Have you ever heard of a government functionary appointed for the very purpose of winding the clocks?. Yes, Kuttan was indeed an important cog in the wheel of the Cochin State government machinery! He ensured the wheels of time moved smoothly and precisely in the government offices in Kochi. Quartz movement was not yet in the arena, and each office had to be attended to by Kuttan at designated intervals-daily, weekly, or so. To him, clocks were people, and he spoke of them as one would speak to close friends!.
His journey starts early in the morning, with his toolbox containing a bunch of keys. Each of his clocks had to be pampered, coaxed and at times mildly, or a dose of violence. There are single keys or double keys for winding gently, oiled for some reluctant springs.
Some clocks were as temperamental as persons in charge of the office, racing ahead by minutes or slowing down or stopping forever. But Kuttan has the panacea for these tantrums.
Listening to the stories of each clock is a pastime and excitement for the employees. They cultivated a bond with the person more than the profession. This helped them attend to repair work at their homes as well.
A new mechanism needing less attention entered the market. It was heard that long after Kuttan retired, he became a ‘consultant’ and flourished in collecting antique clocks!
July 18, 2025
The Ten Names of Arjuna
There is an age-old Indian mantra that grandmothers passed over from one generation to another. It is known as Arjuna’s ten, which are the 10 names of Arjuna.
Children are instructed to chant the ten names of Arjuna from the Mahabharata before sleeping, as this practice is believed to effectively protect them from bad dreams. Additionally, it offers protection for elders during thunderstorms and helps to dispel fear.
It is given in the Mahabharata itself that wild animals will not harm those persons who recite these ten names of Arjuna daily, and all of their enemies will be defeated without doubt
The names of Arjuna that are chanted for this purpose are:
Arjuna
Arjuna means "the white one," "bright," or "clear." He represents a person with a clear inner nature, possessing a mind that is spotless and free from impurities. Such a pure and unblemished mind is open to receiving divine wisdom and the highest understanding. This is why Lord Krishna imparted the teachings of the Bhagavad Gita during a time when Arjuna was experiencing indecision and doubt.
Arjuna’s hands are clean and never tainted, because he does not do anything wrong. Even when he fights, he plays by the rules.
Arjuna is the archetypal hero, eminently worthy of being emulated by the world today for the development of a better class of Men, who are true Karma yoddhas capable of building a world order based on goodness and strength.
Phalguna
He is so-called because he was born in the month of Phalguna. The Exterminator of enemies, born under the asterism Uttara Phalguni.
Partha
Arjuna got the name Parth because of his mother Kunti. Kunti is also known by the name "Pritha".(The daughter of Earth, ‘Prithvi’). That is why Arjun is called "Parth" Here, Pritha means the son of Pritha.
Vijaya
He was Vijaya, because he was always victorious. Ever victorious in war, the vanquisher of invincible kings.
Kireedi
As a resplendent diadem was placed on his head by his father, Lord Indra, after the destruction of the “Nivaatakavachas”, a powerful class of netherworld demons. These demons were said to be invincible and undefeated even by Indra and the gods. Exemplifies that the Crown of success adorns the courageous and self-believing man, or “Fortune favours the brave!”
Shwetavaahana
He is called Swetavahana because his horse is white (sweta) in colour. Why did Arjuna always have to use white horses to draw his chariot? This was to show what a skilled warrior he was. At the end of a day of fighting, his horses would return without a nick or a scratch on their bodies. While this would be true regardless of what colour the horses were, the fact that they were uninjured would be more evident in the case of white horses. And so, to show everyone what a skilled archer he was, Arjuna always had white horses draw his chariots.
The Warrior with snow white horses, clad in gold-plated armour, yoked to his Chariot. The snow white horses symbolise the purity of character.
Dhananjaya
The Conqueror of immense wealth. Here, wealth stands for all valuable things, including the most useful qualities of personality.
Jishnu
The irrepressible one, of lofty and unapproachable standard, the tamer of adversaries, the son of Indra. The hero always has high standards and principles in his life.
Savyasaachi
The Warrior who can draw the bowstring of Khandiva, using either hand with equal ease, is highly and equally skilled with both hands. This name illustrates the value of skill development through hard work.
Bibhatsa
One who never performs an act unworthy of himself. Bhibatsa, because he would be filled with a sense of revulsion at the thought of doing something wrong. He not only did not do wrong things, but never even contemplated doing wrong.
[Apart from these ten names, Lord Krishna called him as purusarsabha ( best of men), paranthapa (chastiser of foes),kurunandana (delighter of kurus), anagha (sinless ), Bharata sreshta (best of bharatas),purushavyaghra (tiger among men), Bharatasattama (best of bharatas), kounteya (son of Kunti), Gutakesa, Mahabaho, Parantapa in Bhagavat Gita.]
Meditating on the meaning of these ten names of Arjuna develops character and willpower, which are the essential firepower badly missing in the apathetic and rudderless world of today.. Heroic figures shaped by Vyasa’s great epic will be essential for steering India and the world safely through the ominous challenges of the new century.
July 15, 2025
Sadhya- A Culinary Wonder of Malayali Culture
A ‘Sadhya’ ( feast, or a banquet) is an essential part of any celebration in Kerala, be it a birthday, naming ceremony, marriage or just about any occasion for rejoicing. The traditional sadhya is a lunch and is no casual affair, which can be rustled up at short notice. There is a customary protocol for conducting it, and it takes a specialized service that adheres to tradition in the matter of the menu, preparation and final serving of the food.
The origins of sadhya are as rich and layered as the dishes it comprises. The origins of this tradition can be traced back to the royal courts of Kerala, particularly in the Travancore and Kochi kingdoms. At that time, temple festivals and royal events required generous food offerings. Over the years, what began as a religious and royal offering evolved into a symbol of celebration, hospitality, and unity among all communities in Kerala.
Once the decision to host a sadhya is made, the host has to find the right cook with adequate expertise and experience to cater. In those days, the traditional feasts were typically handled by Brahmins. Each area was renowned for personalities like Subbu Vadhyar, Anatharama Iyer, or a Pattabhi, as well as later figures such as Raman Nair, Paramu Pillai, and Govindankutty, all of whom have now become part of history. The chosen one was briefed for the terms and size of the invitees. The menu is standard, and before D-Day, he arrives with his team and takes over the designated cooking area in the house. The air is soon filled with instructions and information. The noise from the operation—handling and arranging vessels, grinding, grating, and pounding—prevents any sleep for those involved or nearby. And probably signals the early promise of success of the event!
A traditional Sadhya can include anywhere from 24 to over 64 items, all served in a specific sequence and layout. Each dish is served in a particular order and spot on the banana leaf, adhering to a cultural code that ensures harmony of flavor and etiquette. Some iconic dishes include:
Chips Salt, Pazham /Banana,
and snacks: Pappadam-
(Big and small )
Urad dal Pappad,
Nendran chips, jackfruit
chips,
Yam fried chips, Bitter gourd
chips,
Sharkara vattu upperi,
Kondattam- Green chilli fries
Kaliyadakka,
Unniyappam
Pickles : Kadukku manga achar/
instant mango pickle,
Naranga achar/lemon pickle,
Inji puli/ ginger curry,
ginger curry,
Kari Naranga/Vadugapulli
ginger curry,Achar/
Wild Lemon Achar,
Inji thayir/ Ginger curd mix,
Achar/
Nellikka achar /Gooseberry
Main Course: Rice ( white rice/ brown-Matta rice ) Ghee, Parippu/ Dal curry
Sambar ( varutharacha
sambar, without coconut)
Ulli / Onion Sambar, Ulli
theeyal
(shallots in coconut gravy)
Vazhuthenaga Theeyal
(Brinjal in coconut gravy )
Pavakka Theeyal(bittergourd
gravy )
Rasam- T0matao/ garlic/
ginger/ pepper variants.
pepper variants.
Moru curry.
Side Dishes : Avial/ mixed vegetable curry
with sadya vegetables
Thoran ( cabbage, carrot,
beans, beetroot,kovakka
Payaru(long beans),
Plantain stem.
Mezhukkupiratti ( potato,
beans, long beans, Yam)
Kootukari ( yam /plantain
&Channadal )
Erisseri (pumpkin, long
beans),
Kalan ( raw banana/ raw
mango )
Olan ( black eyed peas,
beetroot andcurd )
Kichadi ( ladies
finger/cucumber)
Chammandhi ( chutney-
mint/nuts
Butter milk-salted
Desserts/Sweets : Ada pradhaman
Chakka(jackfruit)
pradhaman,
Kadalapparipu/channa moong dal
Semiya /vermicelli
payasam
Pal payasam/milk
Ari payasam ( rice, jaggery,
ghee )
Nurukku Gothambu/
Broken what payasam
Mambazha payasam/
Aval/ poha payasam
Sweei Boli
Ela Ada ( jaggery and
coconut fillings in
plantain leaf )
The finale serves as an acid test for any caterer or cook specialising in sweet dishes, particularly in the variety of Pradhamans and Payasam. While they are all loaded with calories and richly sweet, the most prestigious of them and most in demand is ‘paalada pradhaman'.
The meal concludes with more rice and curds, marking an anticlimax and the end of the Sadhya. All one hears after a satisfactory sadhya are the blurps and feeble farewells as the invitees struggle back home, replete and happily uncomfortable!
Times have changed. More and more event management companies and restaurants, are now in the fray. However, the concept of a Kerala sadhya—the traditional vegetarian feast—has remained mostly unchanged in its essential elements. The cuisine has adapted to changing times while still maintaining its fundamental dishes and the tradition of serving meals on banana leaves. Changes in ingredients, preparation methods, and the overall experience of the feast have occurred.
These changes reflect the evolving lifestyles and preferences of individuals.
The inclusion of non-vegetarian dishes in certain regions of Kerala and some families is simply due to personal preference, as it is part of their regular diet.
There is no right or wrong when it comes to food choices; it ultimately depends on individual preferences and cultural interpretations.
There is a growing trend towards incorporating more locally sourced and organic produce. The evolution of modern kitchens and cutting-edge appliances has revolutionized the way we prepare our favorite dishes. While the fundamental recipes have stood the test of time, the process of cooking has become more efficient and enjoyable than ever before! While the traditional method of serving on a banana leaf is still widely practised, some restaurants and events may offer sadhya on plates or in buffet-style arrangements.
There is growing awareness of dietary restrictions and preferences, leading some restaurants to offer vegan or gluten-free options within the sadhya.
The Sadhya is not only a showcase of culinary excellence but also a symbol of abundance, prosperity, and joy. Sharing food from the same roof promotes unity, equality, and community bonding, essential themes of celebration. It is also a gesture of respect and affection toward the guests. Serving a complete Sadhya expresses the sentiment, “You are a part of our happiness, and we honor you.”
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The Faith Of The Sparrow
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