When Aadi came around...

Come Aadi, P.A.R.Rajalakshmi and other women of the family would get busy for nearly 45 days with a series of pujas and rituals that are still observed in this region.

July 18, 2014 07:13 pm | Updated 08:31 pm IST - COIMBATORE

A woman drawing kolam in front of the deity PHOTO: THE HINDU ARCHIVES

A woman drawing kolam in front of the deity PHOTO: THE HINDU ARCHIVES

Raju Bhavan, 411 Vysial Street, was the large family residence of jeweller P.A.Raju Chettiar (1895 - 1984 ). For about 50 years, this household buzzed with activity, with countless weddings and festivals being celebrated there. Come Aadi, P.A.R.Rajalakshmi and other women of the family would get busy for nearly 45 days with a series of pujas and rituals that are still observed in this region. The family priest Subbhurama Sastri would draw out a programme for the entire season. Based on his advice and their own considerable experience, the women would assemble the utensils, ingredients for pujas and the provisions and grocery required for the food offerings for the deities.

The first festival would normally begin with an auspicious offering of cocunut kozhukattais fried in pure ghee. Women would fashion wicks for the oil lamps, get strands of plantain fibre ready to string flowers, make little packets of turmeric and kumkum and prepare sandalwood paste, turmeric dipped holy rice, and so on. Gold and silver puja utensils and gem studded jewellery to adorn the deities would be taken out of old safety lockers and cleaned.

The day began at 3.30 a.m. After an oil bath, women would emerge in their dazzling diamond jewellery and gold-zari Kanjeevaram saris. Their skin would shine with the application of turmeric, they would have big red kumkuma pottus on their foreheads, and flowers in their hair. They got the puja saaman ready and awaited the arrival of the priest. Some of them got the naivedhyam ready with the help of the household cooks. Tasting was strictly forbidden. Rajalakshmi Ammal would ensure that. No one could comment on the aroma of food wafting out of the kitchen either. Smelling the puja flowers was also a strict no no.

Once the priest arrived, there were rituals and pujas to be completed. There would always be a story from Indian mythology or from our ancient history that was meaningful and aimed at encouraging the family members to lead a virtuous life.

The pujas were many and varied. Nagachaturthi was about being an affectionate daughter-in-law; Garuda Panchami was for the well-being of their siblings. Polala Gowri Vratam was for the well being of the unmarried children, and then there was the Gowri Vratam, Varalakshmi Vratam, Vinayaka Chaturthi, and so on. The vaasalpadi was washed and cleaned and decorated with kolam, turmeric and flowers. The Adi perukku was heralded with an offering made to the household well. The busy puja season would come to a close with the wonderful Gokulashtami when numerous tiny neivedyam varieties would be offered to Lord Krishna,

Rajalakshmi Ammal, her daughters and her daughters-in-law cooked delicious food offerings for each and every puja. These included chimbili, undrallu, muddha kudumu, peddha kudumu,thaaligala paravannam, ellu and coconut kozhukattais, udhukai untallu, obattu, suguntalu, pesalapappu paravannam, etc. Everyone in the family would be up and ready early and offer their prayers before devouring the naivedhyam.

New brides underwent their formal puja training during the first Aadi after their marriage. The women put their hearts and souls into the festivities with beautiful prayers, kolams and fine food. They were truly the torchbearers of our heritage.

(Rajesh is passionate about his city and is always looking for ways of documenting its history)

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