Karthigai Deepam

Karthigai Deepam is one of the oldest festivals celebrated by the Tamil people in the Tamil month of Karthigai. It has been referred to in many ancient works of Tamil literature that dates back to 2,000 or 2,500 BC.

It is celebrated in a grand manner at Tiruvannamalai where a huge lamp (A circular metal lamp of five and half feet height and diameter of five feet which hold 2000 litres of ghee. The wick of the lamp is made up of 30 meters of thick cotton cloth and 2 kilogram camphor) is lit on top of the Tiruvannamalai hill, symbolifying Shiva’s appearance as a huge column of light. When the lamp is lit, it can be seen across an area of 35 kilo meters around the Hill Shrine.

It is also called as ‘Thirukarthigai’ and celebrated to commemorate the birth of Lord Muruga.

Most of the people fast from morning till evening. In the evening after doing Puja, they light large number of flat earthen oil lamps (Agal Vilakku) and arrange it in a beautiful way on the Kolams drawn in front of the house. The lamps are also kept in a row on the Balconies, Staircases, Near the Door Entrance, Windows, all over the floors and wherever people find place in and around their houses. Traditionally Karthigai is celebrated with earthen oil lamps only. Now, in Cities some people switched over to the scented candles in different colours and designs.

The other feature of this celebration is lighting of bonfire called `chokkapanai’. Dried panai (palm tree) fronds are tied to a dry wood and placed in an open place near the temples. After the evening Puja and lighting the lamps, the temple priest will come out and do puja and lit the chokkapanai. Once it catches fire, it will start bursting with cracking sounds. May be olden days crackers??

Children also burst crackers (mostly saved from the Deepavali Purchase) to mark the occasion.

The lighted lamp is considered an auspicious symbol. It is believed to ward off evil forces and usher in prosperity and joy. More than that it is a beautiful sight to watch the lamps or the candles glow in the dark night.

Let the lights lit for the festival usher in brightness not only into the houses but also in every one’s life.

Pori urundai

• Aval Pori (Puffed rice flakes) – 8 cups
• Jaggery powdered – 2 cups
• Pottukadalai – 1 cup
• Coconut (cut into small pieces) – 1 cup
• Cardamom Powder – 1 teaspoon
• Dry ginger powder (Sukku podi) – 1/2 teaspoon

It is not ordinary Pori. It is made from Aval or Poha by dry frying it and available during Karthigai in shops.

Method:

Sieve the Pori using a sieve with slightly big hole (Rawa Salladai) so that the dust and other particles get removed from the Pori. Put the cleaned Pori in a large bowl, add pottukadalai and mix well.

Dry roast the coconut pieces slightly and keep aside.

In a kadai put the jaggery and add 1/2 cup water and make a thick syrup. (If you pour little syrup in a bowl of water, it should form a ball shape when you roll it with your fingers. That is the right consistency). Add cardamom powder, dry ginger powder and fried coconut pieces and stir well.

Remove from stove and add the Pori and mix it thoroughly using a big flat spoon.

When it is warm enough to hold by hand, take the mixture and make orange size balls dusting your hands with rice flour or with little ghee.

If you cannot make balls, do not worry. You can leave it loose and actually this loose Pori is only called Karthigai Pori.

Note: You can make the above using Nel Pori (Paddy flakes) which is also available in shops duringKarthigai

panai olai kozhukattai

• Rice flour - 2 cups
• Palm Jaggery or ordinary jaggery powdered - 1 cup
• Coconut gratings - 1/2 cup
• Cardamom Powder - 1/2 teaspoon
• Dry Ginger Powder (Sukku podi) - 1/2 teaspoon
• Tender palm leaves - 10 to 15 Nos (It is sold even in cities during Karthigai)

It is specially prepared for Thirukarthigai Day (KarthigaiDeepam festival) in the districts of Kanyakumari, Tirunelveli and Tuticorin.

Hand-ground raw rice flour is mixed with powdered ‘karuppatti’ (palm jaggery) and coconut gratings. This flour mixture is then stuffed in the tender palm leaves and cooked in steam for a while.

Now people started using rice flour and jaggery or sugar and making this Kozhukattai.

Method:

Add half cup water to the jaggery powder and bring to boil. When it starts boiling, remove it and strain it.

In a broad vessel put the rice flour, coconut gratings, ginger powder and cardamom powder. Mix it. Add the jaggery water and make a dough. If necessary add little hot water to get correct consistancy. The dough should be slightly looser than the chapati dough.

Clean the palm leaves and cut the center portion about 4 to 5 inch long.

Open the leaves and stuff the dough lengthwise and close the leaves. Tie with a thick thread. (You can use thinly cut palm leaves as thread). Finish all the dough like this.
Arrange it in a idli plate and steam it in the Idli vessel for fifteen to twenty minutes.

Remove and gently take out the kozhukattai from the leaves.

Note: If you do not get Palm leaves, you can just take out a lemon size dough and press it with your fingers and make the Kozhukattai.

You can dry fry a tablespoon of green gram dhal till it become light brown and add to the flour.