This is a Mylapore tradition. One that has been religiously followed by many families during the annual Panguni festival of Sri Kapaleeswarar Temple, Mylapore, Chennai.
To provide food free to devotees at the temple for the grandest and most unique religious event here - the procession of the Saivite saints. 63 of them.
The arubathumoovar.
To provide food free to devotees at the temple for the grandest and most unique religious event here - the procession of the Saivite saints. 63 of them.
The arubathumoovar.
People stream in since the morning though the procession starts when the day is steaming at 3 p.m.
And many families spend the midnight hours cooking for the devotees. Some cook a few kilos; some huge amounts.
Pongal, kesari, sambhar/curd rice.
And many families spend the midnight hours cooking for the devotees. Some cook a few kilos; some huge amounts.
Pongal, kesari, sambhar/curd rice.
The Nataraja Iyer family on Mathala Narayana Street has been offerning annadhanam for decades - perhaps the past 60 years. What started small is now a big affair.
Two evenings ago, one of the grand man's sons ( Iyer had eight children ) invited me into one of the old, old tile-roofed houses to show me the bags of basmati rice, dhal, chillies, bottles of oil and baskets of spice powder were stocked.
Cooks would have started work on Sunday night ( the day of the procession of the grand chariot - thiruther ).
On Monday morning, people will be served pongal/kesari/pakoda and later, brinji/pakoda/chappatis and kurma. Cooks will spill on to the street side and carry on cooking till noon.
On Monday morning, people will be served pongal/kesari/pakoda and later, brinji/pakoda/chappatis and kurma. Cooks will spill on to the street side and carry on cooking till noon.
And thousands of devotees will be fed.
One hopes people respect the food; many eat parts and toss away the rest and then look for other food donors!
Old world Mylapore gets fossilised in these houses.
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