VAZHAYILA (PLANTANIN LEAF) Dear friends,
Yesterday there was a mail to me fromSri Narasimha Arunachalam, an esteemed member of iyer123 group asking to write about the items we use to takefood beginning with plantain leaf. Honouring Mr Arunachalam this posting isabout Plantain leaf. Sincerely, Gopala Krishnan 15-9-2010. Reposted on 22-1-2021 after editing and updating. R. Gopala Krishnan. 1. Sadya and Vazayila The beginning of sadya(feast) is called Elayituka (Placing of leaves). Before placing leaves the leaves are cut toproper size, cleaned bothsides and ensured the leavesare not damaged. When all preparations are ready and time for meals, leaves are laid. If it is for amarriage leaves are laid after muhurtha is over. When persons are eagerly waiting forthe sadya during an afternoon marriage, the information “Elayittu” (leaves are placed) would be themost relieving and welcoming information to many. Full row of leaves are laid in a sadya roomis referred as a Panthi. Normally marriages may have 7-8 Panthies to complete sadyato all the invitees. Earlier days during marriage there was separate Panthi for sambandhies. Nowit is not there. Earlier days leaves were laid on cleaned floor andinvitees had to sit on Panthippai. Now with dining hall and dining tables withchairs all siton chairs. Update- Till a fewyears back sasthrikals used to sit on floor on planks, now all sit on chairsand take food from leaf laid in dining tables. Only thing they performpranahoothi before taking food. >From the beginning it is apractice to lay leaf in order before persons take >seat to take meals. The otherway is also there some times, in the homes at >least. The un- broken leaf from the tip to about 2feet is cut and used from >the big plantain leaf. This leaf is called “Thoosan ila” inMalaylalam. The >cleaned leaf should have a width of above one feet. One leaf should not touch >the other. Theremaining part of leaf is cut to pieces after splitting through >the centre nerveand used. It is not wasted. All thewaste bits are normally >fed to cow. Items are served after invitees sitting. Update- Now most dishes are served and invitees are askedto sit and then hot rice and ghee isserved in dining halls. Afterwards other liquid dishes like sambar are served.Mostly payasam is served in cup. Water is served in sealed water bottle .I recollect a TV show, regardingOna sadya at Dubai. While a child was asked what onam sadya is, he replied taking meals in plantainleaf and everybody was put in to laughter!! We can see sadya being served topersons sitting on floor and taking from leaf at least in the TV shows made especiallyfor Onam. For marriages and other functions now a day leaf is laid on diningtable. Now a day most sasthrikal toohaving many body ailing prefer dining table. Update- There are few sasthrikals in Chennai also veryclose to me in our area. They know I am not performing srardha to my parents.. They visit home to give panchangaam, give Tali for karadayannombu, give mantrams, dharbham and upaveetham for upakarmam, more often to cut plantain leaves and pluck mango leaves forkumbham from my garden and they wish meand talk to me on the ways etc. etc. 1.1 Manyasthanam While sadya being conducted atVaikam Temple for Ashtami a leaf served is kept spare for the Vaikkathappan with a lamplit near a pillar in the dining hall called Oottupura. The story aboutthis go as follows:- Once Vilwamangalam swamiyar cameto worship Vaikathappan. Prathal was going on in the Oottu pura. He foundVaikkathappan missing in the sanctum. While passing through Oottu purahe found Vaikkathappan taking prathal along with devotees in the Oottu puranear a pillar. After Vilwamangalam swamiyar saw Vaikkathappamtaking food along with devotees, a practice of separate leaf for deity is followed. This place iscalled Manyasthanam. 1.2 Ambala puzha food serving in cut leaves Though Thoosanila is servedmostly I have taken meals from Muriyila (Cut leaf) at Ambalapuzha temple. Hereactually it is not sadya, but food serving after uchhapooja and temple isclosed. My contention isthat it is not necessary to serve sadya only in Thoosanila. 2. Tiffin and Muriyila Normally plantain leaf islengthy, after making 2 feet Thoosan Lila, there would be a left out of more than 2 feet again. Thisis cut in to pieces after slitting through centre nerve for taking refreshments. Invariably forrefreshments, about 1’x1’ cut leaf is used. To cover the food items also plantain leaf is used. Plantain leaf is nottouched with leg. If accidentally touched, it is not used. In modern restaurants leafs cutto round or oval size is kept over plate to serve items. I recollect objectingto the sizing round or oval by esteemed member Sri Narayanaswamy iyer while I postedearlier. 3. Muriyila in temples Invariably in temples along withthoosanila muriyila too are used. Prasadam in many temples given in Muriyila.Thrimadhuram is given in muriyila. Inside sreekovil only thoosanila is used. 4. Appa, innam Chatham For chorunu-Annaprasanam (Firstfeeding of child) invariably food is served to child either in house or templein small Thoosanila. I had desired of conducting chorunu to my son at Guruvayoor.He was well above one year at that time. By the time he was talking a little. He wanted more rice than given inplantain leaf at Guruvayoor- he said “appa innam chatham”. 5. Vazhayila in kitchen While preparing vada and elayadain variably our women folk would beasking for plantain leaf. For keepingKozhukkata they want plantain leaf. Packing of tiffin or Thayir Chatham (Curdrice), Sambar rice. Lemon rice orPuliyotharai for journeys invariably plantain leaves are used after warming. (My note- It is for all other family members except the ladyof home. – She would take some eatables from the refreshment stalls!!). Update- Now they also have to eat food items from home due because of covid 19. After vaccination situation may change again. In olden days a lot morerequirement was there for plantain leaf- like coconut grinding, keeping cutvegetables for curries etc. Now a day they are all fading with alternate arrangements available. 6. Vilakku pooja and kumbham Invariably for kumbham and vilakkupooja weuse plantain leaves. On thoosanila raw rice is spread and kumbham is placed. For vilakkupooja vilakku is also placed on small thoosanila or cut plantain leaf if members are in thousands like inAmirtanadamayi matam etc. 7. Method of using leaf. There is the upper surface withmore chlorophyll and greenish. We should take meals only on the upper surface.Leaf should be cut to size. Broken leaves should not be used. (Slightly brockenin end or edges does not matter). Thoosan leaf should be laid in such a waybefore us so that, our left side should be in line with thoosan end. Cut leavesshould be placed in such a way, the cut nerve should be near to us. Tender leaves should not be used.Once used the leaf should be discarded. It should not be reused by washing etc. The leaves has to be well cleanedboth side with water and dry cloth before use. Normally a set of people would bethere for plantain leaf preparation. 8. Sraadha and plantain leaves. As far as my knowledge goes insouth India for sraadha we use only best plantain leaves. Normally we take afew more than requirement, taking special care to ensure the leaves are notbroken. If at all anybreak take place, spare has to be used. For sraadha instead of one we usetwo-thoosan ela for bhokthas. Both are cut to same size, one placed over theother with 70% over -lapping towards the Brahmin. In the bottom leaf where no overlappingaway from the Brahmin, dishes are served and on the other rice, ghee etc areserved. My note- I have no answer if any person ask why two leaves are usedduring sraadha. Learnt members can write about it. Donna (mini container) for sraadha ritual as well as for Bhokthas are made from cut leaves using newEerkil (coconut nerve) for stitching it. Normally vadhayar now a day bring coconutnerves. During Hiranya sraadham, monthanka(large size rawplantain) and rice are given to Brahmins in thoosanila. Normally Monthanplantain is used raw and not as ripen fruit. 9. Method of serving in plantainleaf In sadya there is a method ofserving items in the plantain leaf. Seeing from the person left top is forpickles, sweets, Pappadam, pazham etc. Then Poriyal, Aviyal, pachadi, Kitchadiare served In the centre of leaf rice,parippu sambar, etc are served. Normally payasam is served as the last but oneitem. Then moru/curd is served. There is special taste for adaprathaman, idichupizhinja payasametc taken from leaf than consuming form a glass. I normally preferthe person serving to pour them in leaf. Update- Earlier among Brahminsonly Brahmins used to serve. Now with most caterers he only is Brahmin. 10 Sumangali prarthani For sumangali prarthanai only oneleaf is used though it is like a minisraaddha performed by women as a ritual. Manthras are their own, procedures are their own.No sasthrikal other than elder ladies to guide. The satisfaction our women getafter a sumangali prarthanai is very very big. After sumangali prarthanai actually our women look morehappy and relieved. After a sraadha preparation they may get tired,but not that much after sumangali prarthana.Before upanayanam and aftermarriage normally sumangali prarthanai is conducted in homes. 11. Plantain cultivation Plantain normally come up withoutany special care. Cultivation is done by cutting or growing “maanam” with rootsseparated from the mother tree. Afterabout two to three weeks good small leaves start appearing. Outer leaves arecut and used after 2-3 months. Some people do not cut leaves after “Kula” hasappeared. Update- Where CCTV are installed, leaves are cut to avoidshades from plantain tree. Normally in all homes earlierplantain trees were there. Now with flat system, there is no space in home togrow plantain. We depend on the market. However in homes built on about one anda half or two grounds we get some outer space and we can grow at least two orthree plantains. I have planted four plantains. In Tamilnadu there are majorcultivating fields for plantain for acres in villages supplying plantain and leaves forcities. In Kerala too in village areas plantains are in homes ortowards hilly areas cultivations are there. 12. Vazhakka mezhukkuvaratti In home many a day we were havingvazhakka mezhukkvaratti as a side dish since at any day we had some kula in myschool days. It was a practice to remove grown up plantains from the kula asrequired for daily use. 13, Vazhayadi vazhai When couples are blessed, thereused to be a pharse, growas vazhayadi vazai- meaning expand in multiple. The reason being bythe time one Plantain tree come with Kula, at least three or four miniplantains would have started growing from the bottom maanam. 14. Difference in leaves Certain varieties of plantainwill have broader leaves. There is avariety called malavazha,where the leaves will be more thick, darker and broader. However its kula willhave stones. (I am having one in my house). Leaves and flower only are usedfrom it. Plantain fruit is given to cow. Another variety is called Chevvazha. Its central stemwill be in pink/rose colour. Its leaves are also broader. (I was having one inmy home). Plantains are brownish with peculiar smell. Now most fruit shops inChennai are having all sorts of plantain fruits. This plantain has medicinalvalue and in Chennai one fruit costabove 15-00 now. Another variety is called Poovan or Rasakadali. Itsleaf will be thin, slightly yellowish and not darker. (I am having a few in myhome) Another is monthan variety. Its leaves will be of standard size. (I washaving one in my house) Finally banana- Its leaves also will be thin, but broader.Normally leaves are not cut from these plantain trees. It is generalcontention, if leaves are cut plantain size would be less. At one time rare inTamilnadu, now most fruit shops have Banana fruit and not cost more. 15. Leaf venders Today scenario in Chennai thereare leaf and plantain merchants. In Trivandrum too there are merchants dealingwith plantain and leaves. Small merchants procure from them, cut to thoosan andmuri leaves and supply. 15a. Amavasi and taking food in plantain leaves Many persons prefer to take foodon Amavasi day on plantain leaves. My next house being sasthrikal, initiallyused to ask me for leaves. Later I made it a practice to supply for or five bigleaves before their asking calling them to our home. I felt a big satisfactionby myself cutting and giving the leaves to them and their acknowledging smile. 16. Andhra Hotels Andhra hotels invariably supplyfood in plantain leaves. By taking first the hot rice with parippu podi, ghee,big appalam, and gongura chatni, 70% of the stomach is filled. The special tasteof hot raw rice, parippu podi and ghee mixed and consuming is to be enjoyedonly in Andhra hotels. 17. Sabari malai season Invariably all vegetarian hotelssupply food to Ayyappa devotees in plantain leaf whether it is tiffin or mealsduring Mandla and makara viakku seasons. 18. Circular Cut plantain leaves Today in most of the Chennaihotels circular cut leaves are used for supplying iddali vadi sambar, masaldosai, pongal etc. It was there in Trivandrum also in Tamil Pillaivals runninghotels. 19. Disposing difficulty An unforeseen difficulty has comeup with disposing plantain leaves after food even in city suburban areas. Practicallydustbins have disappeared in all streets. The house kitchen waste collectingpeople will take cut leaves, but not one used for meals. We have to searchfor at least half a kilometre to find a waste deposit area. If after sadyathere is arrangement by paying charges to Municipality to collect from Marriagehalls. 20. Vazhayila sappadu I will conclude this posting witha mention- my daughter like very much to take meals in plantain leaves. My sonin law likes Koombu and Pindipreparations as favourable items. So when they come, I ensure not to cuta few leaves and ensure the ripen vazhakkula is not cut to keep the pindi freshif available. -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/1954055018.1747899.1611355367355%40mail.yahoo.com.
