ARANMULA VALLASADYA
Have you ever heard about Aranmula Parthasarathy Temple and it's Vallasadya ?
Well if no, then flip through my post and here I'm taking you to Aranmula.
On 29th September 2018, I visited Aranmula along with my cousins. As I stepped into this small heritage village I felt like something is special here. My brother asked me whether I knew about this place or not. Literally I said no. He just took me everywhere in this place and I was surprised to hear about this bourg. The most interesting part is its nuts and bolts. So I had a great experience devoted to that culture. I suggest you all to visit this place at the time of Onam so that you can have the yummy sadhya (feast) .
ARANMULA:
Aranmula is a small heritage village on the banks of river Pamba, in Pathanamthitta district in Kerala . The image of the temple was brought here in a raft made of six pieces of bamboo, and hence the name Aranmula (six pieces of bamboo).But as per legend, the place derives its name from arin-villai, a land near a river. It has many religious, cultural and artistic specialities unique to itself. This small village owns specialised artisans who makes world famous 'unique' Aranmula Kannadi (Mirror). Besides the unique craft the village is famous for Aranmula Vallamkali (Boat race) and Aranmula Vallasadya (Feast).
Now another question will arise in your mind, What is Aranmula Kannadi, Vallamkali and Vallasadya?? Well, these are the main nuts and bolts which I said before. Here we can see unique specialities, for which people come and visit this place.
Aranmula Kannadi (Aranmula mirror):
Aranmula Kannadi is a beautiful handmade metal alloy mirror. Special artisans of Aranmula make this mirror.The origins of the Aranmula kannadi are linked to the Aranmula temple. According to legend, centuries ago the royal chief brought eight families of experts in temple arts and crafts from Tirunelveli district to Aranmula to work on the mirrors in the Aranmula Parthasarathy temple.These mirrors are polished for several days to achieve the reflective surface. Here the interesting part is, the exact metal used in the alloy are maintained as family secret. The cost of this mirror starts from Rs. 2000 and goes up to Rs. 1,00,000 or more than that. The mirrors received GI tag (Geographical Indication) in 2004-5.These unique metal mirrors are the result of Kerala's rich cultural and metallurgical traditions.
Aranmula Vallamkali (Aranmula boat race):
Aranmula Vallamkali (Boat race) is one of the most oldest river boat race held during Onam and also known as 'Aranmula Uthrittathi Vallamkali'. The snake boats used for this race are called Palliyodams also known as 'Boat of the Lord'. The credit for the design is given to Lord Krishna himself because he is said to have appeared on these shores on a raft made of six bamboos, after the incident took place this village was named – Aranmula. The snake-boat is unique in its structure that only the mid portion of the boat touches the water. It is believed that the 64 boatmen sit on 64 steps, which represent 64 art forms.
Now let's come on the yummy topic "Aranmula Vallasadya (feast) "
Vallasadya is a ritual feast that lasts for more than sixty days and with more than sixty exquisite dishes to relish. The longest mass ritual feast in the world, is done as a vazhipadu (offering) by the devotees to Lord Krishna, the presiding god at the Sree Parthasarathy temple. The devotee who offers the offering invites the crew of the snake-boat of his choice to take part in Vallasadya(feast) . The feast is held in the outer place of the Sree Parthasarathy Temple, inside the traditional dinning halls called Oottupura. What is Oottupura ? Oottupura is part of palace structures and temples used for giving food to people who work there and to the common public on special occasions. The feast is first offered to Lord Parthasarathy. During the feast the boatmen sing Vanchipattu (Boat song) and demand each item as per the traditional order of this song. This generates an ambience filled with fun, hurried activities and a flow of energy that is unique to Vallasadya. As many as 50 to 64 items are usually served during the course of this feast. And most of the mouth watering dishes have been mentioned here below.
The first item to be served will be Theertham(water used to wash the deity) followed by Kalabham (holy sandal paste) along with flowers which the lord has adored. This is followed by serving Thrikai Vena (Butter which was offered to the deity).
Items that are served are classified into eight : (1) Fried chips (2) Taste enhancers (3) Starters (4) Pickles (5) Salted Items (6) Accompanying thick Curries (7) Pouring Curries (8) Desert .
The serving starts from the extreme left of the banana leaf. So let's start from the left.
UPPERI (Fried chips) : 5 types of fried chips
1. Sarkaravarattiyathu (Jaggery coated banana)
2. Chena (Yam)
3. Pazham (Ripen banana)
4. Nendran (Unripen banana)
5. Chembu (Colocasia)
TASTE ENHANCERS:
1. Sarkara Cheviyathu (Jaggery stripes)
2. Aval (Flatten rice)
3. Karimbu (A stalk of sugarcane)
4. Malar (Puffed rice)
5. Kalkandam (Rock candy)
6. Onakkamuntri (Raisins)
7. Uppu (Salt)
STARTERS:
1. Unniappam (Fried sweet)
2. Ellunda (Gingerly ball)
3. Kappalandi unda (Peanut ball)
4. Modakam (Sweet dumplings)
5. Vada (Lentil ball)
6. Two Pappadoms (Pappad - a big one and a small one)
PICKLES:
1. Naranga (Lemon)
2. Kannimanga (Tender mango)
3. Kadu manga (Unripe mango)
4. Ambazhanga (Hog plum)
5. Nellikka (Gooseberry)
6. Velluthooli (Garlic)
SALTED ITEMS:
1. Uppu manga (Unripen mango in salt brine)
2. Pulinji (Tamarind - Ginger paste)
3. Thenga Chamanthi (Dry roasted Coconut - Chilly paste)
SIDE CURRIES:
1. Aranmula Errissery ( special dish of Aranmula made with raw Bananas, Black eye peas, and Yam. It is the favourite dish of King Mahabali, so this is one of the important dish that people won't drop in every Onam)
2. Munthiri Pachadi (Made with Grapes and Coconut paste)
3. Beetroot Pachadi (Made with Beetroot and coconut paste)
4. Mathanga Pachadi (Made with Pumpkin and coconut paste)
5. Kumbalanga Kichadi (Made with Ashgourdand and Yoghurt curry)
6. Vellarika Kichadi (Made with Yellow Cucumber and Yoghurt Curry)
7. Kalan (Thick Yoghurt curry with raw bananas)
8. Olan (White cucumber cooked in coconut milk)
9. Kottukari (Mixed vegetables cooked in Masalas)
10. Mambazha Pullissery (ripen mangoes cooked in buttermilk)
11. Isthu (Potato Stew cooked in coconut milk)
ITEMS MADE WITH GRATED COCONUT (Thoran) :
1. Vazhakka Thoran (Made with Raw Banana)
2. Muttakose Thoran (Made with cabbage)
3. Cheera Thoran (red spinach)
4. Koombu Thoran (Banana flower )
5. Thakkara Thoran (cassia leaves)
6. Avial (mix vegetables cooked with grated coconut and oil)
FRIED AND ROASTED ITEMS:
1. Pavakka Varathathu (deep fried bitter gourd)
2. Vazhuthanga Vattichattu (Brinjal Roast)
3. Kottu inji (Ginger - coconut roasted gravy)
Now let's come on the yummy topic "Aranmula Vallasadya (feast) "
Vallasadya is a ritual feast that lasts for more than sixty days and with more than sixty exquisite dishes to relish. The longest mass ritual feast in the world, is done as a vazhipadu (offering) by the devotees to Lord Krishna, the presiding god at the Sree Parthasarathy temple. The devotee who offers the offering invites the crew of the snake-boat of his choice to take part in Vallasadya(feast) . The feast is held in the outer place of the Sree Parthasarathy Temple, inside the traditional dinning halls called Oottupura. What is Oottupura ? Oottupura is part of palace structures and temples used for giving food to people who work there and to the common public on special occasions. The feast is first offered to Lord Parthasarathy. During the feast the boatmen sing Vanchipattu (Boat song) and demand each item as per the traditional order of this song. This generates an ambience filled with fun, hurried activities and a flow of energy that is unique to Vallasadya. As many as 50 to 64 items are usually served during the course of this feast. And most of the mouth watering dishes have been mentioned here below.
The first item to be served will be Theertham(water used to wash the deity) followed by Kalabham (holy sandal paste) along with flowers which the lord has adored. This is followed by serving Thrikai Vena (Butter which was offered to the deity).
Items that are served are classified into eight : (1) Fried chips (2) Taste enhancers (3) Starters (4) Pickles (5) Salted Items (6) Accompanying thick Curries (7) Pouring Curries (8) Desert .
The serving starts from the extreme left of the banana leaf. So let's start from the left.
UPPERI (Fried chips) : 5 types of fried chips
1. Sarkaravarattiyathu (Jaggery coated banana)
2. Chena (Yam)
3. Pazham (Ripen banana)
4. Nendran (Unripen banana)
5. Chembu (Colocasia)
TASTE ENHANCERS:
1. Sarkara Cheviyathu (Jaggery stripes)
2. Aval (Flatten rice)
3. Karimbu (A stalk of sugarcane)
4. Malar (Puffed rice)
5. Kalkandam (Rock candy)
6. Onakkamuntri (Raisins)
7. Uppu (Salt)
STARTERS:
1. Unniappam (Fried sweet)
2. Ellunda (Gingerly ball)
3. Kappalandi unda (Peanut ball)
4. Modakam (Sweet dumplings)
5. Vada (Lentil ball)
6. Two Pappadoms (Pappad - a big one and a small one)
PICKLES:
1. Naranga (Lemon)
2. Kannimanga (Tender mango)
3. Kadu manga (Unripe mango)
4. Ambazhanga (Hog plum)
5. Nellikka (Gooseberry)
6. Velluthooli (Garlic)
SALTED ITEMS:
1. Uppu manga (Unripen mango in salt brine)
2. Pulinji (Tamarind - Ginger paste)
3. Thenga Chamanthi (Dry roasted Coconut - Chilly paste)
SIDE CURRIES:
1. Aranmula Errissery ( special dish of Aranmula made with raw Bananas, Black eye peas, and Yam. It is the favourite dish of King Mahabali, so this is one of the important dish that people won't drop in every Onam)
2. Munthiri Pachadi (Made with Grapes and Coconut paste)
3. Beetroot Pachadi (Made with Beetroot and coconut paste)
4. Mathanga Pachadi (Made with Pumpkin and coconut paste)
5. Kumbalanga Kichadi (Made with Ashgourdand and Yoghurt curry)
6. Vellarika Kichadi (Made with Yellow Cucumber and Yoghurt Curry)
7. Kalan (Thick Yoghurt curry with raw bananas)
8. Olan (White cucumber cooked in coconut milk)
9. Kottukari (Mixed vegetables cooked in Masalas)
10. Mambazha Pullissery (ripen mangoes cooked in buttermilk)
11. Isthu (Potato Stew cooked in coconut milk)
ITEMS MADE WITH GRATED COCONUT (Thoran) :
1. Vazhakka Thoran (Made with Raw Banana)
2. Muttakose Thoran (Made with cabbage)
3. Cheera Thoran (red spinach)
4. Koombu Thoran (Banana flower )
5. Thakkara Thoran (cassia leaves)
6. Avial (mix vegetables cooked with grated coconut and oil)
FRIED AND ROASTED ITEMS:
1. Pavakka Varathathu (deep fried bitter gourd)
2. Vazhuthanga Vattichattu (Brinjal Roast)
3. Kottu inji (Ginger - coconut roasted gravy)
POURING CURRIES:
(Each pouring dish represents the Main entry which must be taken with Rice.)
1. Parippu (Lentil curry) served with Ghee
2. Sambhar (Mix veg curry)
3. Pullissery (butter milk curry)
These were the main courses but in between this oarsmen demand for some other items like Blue Sugarcane, Thirumadhuram (mix of 3 items- Puffed rice, Flatten rice and jaggery), Butter, Thick curd, Aval podi (packed flatten rice as how Sudama gave to Krishna),Rasa Kadali pazham (a banana loved by Krishna), Chuvana Kadali pazham (red version of same banana which is rare), Padachoru (brown dried rice served to the lord), Thenga Kottu (grated coconut pieces), Milk, Vadamala (A string of Vadas) and Aravana (a kind of sweet dessert which is a holy offering). After all this if the boatmen felt enough, then the last servings of rice are made with RASAM (Pepper gravy).
1. Parippu (Lentil curry) served with Ghee
2. Sambhar (Mix veg curry)
3. Pullissery (butter milk curry)
These were the main courses but in between this oarsmen demand for some other items like Blue Sugarcane, Thirumadhuram (mix of 3 items- Puffed rice, Flatten rice and jaggery), Butter, Thick curd, Aval podi (packed flatten rice as how Sudama gave to Krishna),Rasa Kadali pazham (a banana loved by Krishna), Chuvana Kadali pazham (red version of same banana which is rare), Padachoru (brown dried rice served to the lord), Thenga Kottu (grated coconut pieces), Milk, Vadamala (A string of Vadas) and Aravana (a kind of sweet dessert which is a holy offering). After all this if the boatmen felt enough, then the last servings of rice are made with RASAM (Pepper gravy).
As a desert 4-5 PRADHAMANS (pudding) are served:
1. Ada Pradhaman (Rice dumpling pudding)
2. Pazha Payasam (Pudding made of banana)
3. Aravana Payasam (Pudding made from rice, jaggery and ghee)
4. Kadala Pradhaman (Pudding made of Bengal gram)
5. Paal Payasam (Pudding made of milk)
6. Nei payasam (Made from raw rice, jaggery, ghee, cashews and rasins)
AT THE END:
BUTTERMILK (Moru)
CUMIN WATER (Jeeraka Vellam)
FOLLOWED BY:
MURUKKAN (Pan or Betal leaves) as a mouth freshener.
The way they make all these dishes are in a traditional way like they grind by using stone, they make use of firewood rather than a gas stove. It is believed that every single dish served has a backstory related to Krishna’s life in Mathura and Dwaraka. I can say, it is a lifetime feast that no other word can describe this largest feast in the world.
So guys, isn't that interesting? So do visit Kerala at the time of Onam to know the real taste of Sadhya and other South Indian cuisine and own your Aranmula Kannadi.
And hope you all loved my post, please do share and comment or if you have any questions please do ask... Stay tuned! till I come up with the next one.
Thanks for flipping through my post 😊
1. Ada Pradhaman (Rice dumpling pudding)
2. Pazha Payasam (Pudding made of banana)
3. Aravana Payasam (Pudding made from rice, jaggery and ghee)
4. Kadala Pradhaman (Pudding made of Bengal gram)
5. Paal Payasam (Pudding made of milk)
6. Nei payasam (Made from raw rice, jaggery, ghee, cashews and rasins)
AT THE END:
BUTTERMILK (Moru)
CUMIN WATER (Jeeraka Vellam)
FOLLOWED BY:
MURUKKAN (Pan or Betal leaves) as a mouth freshener.
The way they make all these dishes are in a traditional way like they grind by using stone, they make use of firewood rather than a gas stove. It is believed that every single dish served has a backstory related to Krishna’s life in Mathura and Dwaraka. I can say, it is a lifetime feast that no other word can describe this largest feast in the world.
 |
| Stone grinder and use of firewood |
So guys, isn't that interesting? So do visit Kerala at the time of Onam to know the real taste of Sadhya and other South Indian cuisine and own your Aranmula Kannadi.
And hope you all loved my post, please do share and comment or if you have any questions please do ask... Stay tuned! till I come up with the next one.
Thanks for flipping through my post 😊
