A nuance on poti is good; but written by someone who has no shame even
after consuming all the podis. Nanganallur is a small place. Around the
Mylapore,temple you get the whole world of taste KR IRS 21224 {some
avivekis will ask me what is the shame connected to the subject; correct;
but if you had asked the same question elsewhere, you are reading biased.
Thank you KR
On Wed, 21 Feb 2024 at 04:24, 'gopala krishnan' via iyer123 <
[email protected]> wrote:
> THENGA POTI (SAMMANTHIPOTI)
>
> Dear friends,
>
> One week back our workman removed the husk and gave about ten coconuts
> which had fallen from two coconut trees in my compound. All were halved and
> gave by servant lady today and I asked my wife- Why can’t we make
> Sammanthipoti?
>
> While enjoying Sammanthipoti as side dish with soft iddalies, I thought I
> may write about Sammanthipoti today. Other than some nostalgic memories,
> nothing special in this posting.
>
> Gopalakrishnan 21-2-2024
>
> 1 Sabarimalai pilgrimage and Sammanthipoti.
>
> My late father used to conduct sabarimalai pilgrimage covering all the
> three hills. So two things taken were curd and sammanthipoti. Rice was
> being cooked on way. Sammanthipoti was side dish. Normally 10-15 persons
> were there along with my late father during the pilgrimage trip.
>
> This was when he was not invited to go with Pandalam Raja during
> Makaraviakku.
>
> After the Chalakkayam route started, he had few pilgrimages. He requested
> Lord not to call him again.
>
> 2 My first Sabarimalai pilgrimage
>
> My first Sabarimalai pilgrimage was with my late eldest brother on that
> account. Normally nearby two or three persons joined us by the time,
> walking in Valiya patha in 1960 end. Mostly we went before Mandalam
> itself so that crowd might be less.
>
> 3. Later trips
>
> All my later trips were Via Pampa and Chalakkayam. By the time cooking
> vessels got reduced. It was a custom, not a single person alone go to
> Sabarimalai from our home. Cooked raw rice was given from temple counter.
> Only we took sammanthipoti. Buttermilk was available later years from
> vendors.
>
> While I was in Tamilnadu, many from my office/exchange joined with me for
> pilgrimage. Trip was later by jeeps on those occasions.
>
> 4 My last trip
>
> My last trip was with my son in 1992 with my son after his first
> employment in Elcot in Chennai after apprenticeship. By the time everything
> required was available in the way side restaurants. Kanji kappa (Porridge
> and cassava cooked) was the favourite food we took. If we start previous
> day night by 11 PM, the bus from my native Pandalam reached Pampa by 2 AM.
> After bath in Pampa River, rest, we used to reach the temple by 5 AM. After
> worship, returning and reach home by 5 PM itself.
>
> 5 Ingredients of Sammanthipoti
>
> Coconut grated from ripe coconuts, salt, chilli powder and tamarind.
> Coconut grated is fried in an open pan adding the ingredients as
> required till the produce gives a fragrant smell of coconut oil with
> tamarind and brownish in colour. Can be used for a week as side dish with
> iddali, dosa, and curd rice. Also many add directly to hot rice and side
> dish as pappadam for consuming.
>
> 6. Preparing sammanthipoti.
>
> After my father became a widower in 1972, he lived with me whenever he
> liked, till he got bored wherever I was working till he became very old to
> take train journey alone by 1985. Sammanthipoti was a favourite item for my
> late father, and from him my wife learnt it’s preparation.
>
> 7. Nanganallur shop
>
> Nanganallur in Chennai has a lot of Brahmins. I have purchased
> Sammanthipoti from a shop near Hanuman temple; it was good for 3-4 days. In
> my area, Camp-road also there is a shop selling Brahmin items. But quality
> is not so good. Just to satiate the taste buds, it can be used for 2-4
> days. Mambalam might have at least a few shops, since many Brahmins reside
> there. Sammanthipodi is considered as a Brahmin special item.
>
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