In the sacred grove after the prayers prasadam is offered to gods. Slow cooked in an uruli over a wood fire, its mulled with the scent of smoke. Chunks of candy sugar, coconut, holy basil, and chethi flowers, generously garnish the prasadam, which is nothing but Sarkara Payasam.
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Happy Vishu to all my readers! Vishu this year was a complete success for me, everything went right! My daughter, who's growing up so fast, not only comprehended what the early morning fuss was about but also appeared to thoroughly enjoy it. The previous evening we made the mandatory trip to the local supermarket...
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I was recently visiting my dad in Madras and he decided to make kali and kootu for breakfast since I had skipped making this dish for Thiruvadurai this year [kali kootu is traditionally made on this day – I am clueless as to why this particular dish and even why this festival is celebrated...
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In Kerala, like in the rest of the world, for all official purposes the gregorian calender is used. But malayalis always refer to the old solar calender of the malayalam era called the Kollavarsham. The history of this calender is said to date back to around 825 AD and is attributed to Nestorian merchants...
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