It is indeed surprising that in spite of living years together in Tamil Nadu, where VADAI and PAAL PAYASAM is the fare for for every festival, the TMDs never adopted the vadai -payasam for their festivals.
On the other hand, both the VADAI and PAAL PAYASAM are never ever made for auspicious occasions. The Vadai is made for inauspicious ceremonies! So the paal payasam too!
A typical meal for a wedding would include TWO KOSHIMBIRIS, TWO BHAJIS, KHADI, PITLA, AMBODE, CHINCH BHATH, KHEER, RAITHA, WARAN and the sweet dish would be PURAN POLI/ SEMIYA PHENI/ CHIROTI /MAANDE etc. Besides this would be the JHANGRIS, LAADUS/ BURFIS etc.
TMDs also make a SWEET KOSHAMBRI with chanadal, sugar, elaichi and dry copra. Usually this is the second koshambri.
A specialty among the SMARTHA MARATHI DESHASTHAS from Thanjavur is the KAANDE SAMBHAR (Onion Sambhar) that is made for the JHANVAAS jevan. This is zealously avoided by the MADHWA faction of the TMDs.
I shall tell you something aboutyour food preparations,how they have changed,over the years in one imp.aspect.The Deshasthas are from the DESHA region of Maharashtra;the region which is more than 60/80 kms.away from the sea coast,KONKAN.and that is why,the Deshasthas never used/and do not make use of WET KHOBRA [coconut];they used to/and even today make use of DRY coconut,which is called BAABUREE KHOBRA here.but I think ,because of availability of FRESH coconut[which were not available to their ancestors,for the distance from the coast,as the coconut palms are,grown only in the coastal area,in Maha.]you guys have started making use of WET coconut kernels.Am I right.Because,the KOSHIMBARY was not made by the localDESHASTHAS.NOW ofcourse the things are different.but traditionally,they made SUKAA,dry CHATNEYS.
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