Vishu is an important and ancient hindu festival of kerala

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1 The Importance of Vishu Festival Vishu is an important and ancient Hindu festival of Kerala. Both those who live in Kerala and outside, celebrate it with piety. It infuses in the mind of all Keralities feelings of common legacy and brotherhood. It is a Religious and Socio-cultural festival. It is the day when sun transits from Meena (Pisces) Rasi to Mesha (Aries) Rasi. According to Indian astrological calculations, and represents the vernal equinox. "Vishu" in Sanskrit means "equal". This year it falls on 14th April. It is day of equinox. In other words, it means that on vishu day, both day and night are of equal duration. Astrologically, it is the beginning of Malayalam New Year, although we accept 1st Chingam (August –

Transcript of Vishu is an important and ancient hindu festival of kerala

Page 1: Vishu is an important and ancient hindu festival of kerala

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The Importance of Vishu Festival

Vishu is an important and ancient Hindu festival of Kerala. Both those who live in

Kerala and outside, celebrate it with piety. It infuses in the mind of all Keralities

feelings of common legacy and brotherhood. It is a Religious and Socio-cultural

festival. It is the day when sun transits from Meena (Pisces) Rasi to Mesha (Aries)

Rasi. According to Indian astrological calculations, and represents the vernal

equinox. "Vishu" in Sanskrit means "equal".

This year it falls on 14th April. It is day of equinox. In other words, it means that on

vishu day, both day and night are of equal duration. Astrologically, it is the

beginning of Malayalam New Year, although we accept 1st Chingam (August –

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September) as our New Year. It is the time when horticultural crops like fruits and

vegetables come fully ripe ready for harvesting, showing bounties of nature.

Celebration of Vishnu has deeper meaning. It teaches mankind many lessons of

joyful living. Purification of our heart or driving away from us all evil thoughts such

as clinging to outside objects of pleasure, possessiveness , longing for the fruits of

our action and cultivating truth , love, righteousness, peace and non-violence,

charity, humility, forgiveness, contentment is celebration of Vishu in it’ true spirit.

A layer of raw rice is spread on the bottom of a brass vessel called Urli. Fresh

seasonal fruits like Jack fruit, pineapple, banana lemon, yellow gourd, cups filled

with 9 types of grains are placed inside the vessel. It is decked with flowers. A photo

of Unnikannan or Lord Krishnan adorned with Golden jeweled necklace and a

mirror called’ Valkannadi’, a jerry cloth made like a hand fan are also placed

inside the vessel .This constitutes Vishukani . It is sight of Divine and material

abundance. Betel leaves with aracanut and coins in a silver vessel are kept by the

side of Kani. These are arranged in the pujaroom on the previous night. Early

morning two bronze lamps are lit and kept on its either side to invoke divine spirit.

This Kani or arrangement is harbinger of auspiciousness in all matters including

robust health, material prosperity and peace of mind. At the wee hour an elderly

women usually mother takes her/his children and others, as soon as they get up ,

The most important ritual followed

on the Vishu day is called

‘Vishukani, which has much deeper

meaning than we generally

understand. The Malayalam word

kani literally means "that which is

seen first", so "Vishukkani" means

"that which is seen first on Vishu".

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with eyes closed before the Kani and they open their eyes and see the Kani as the

first sight in the day and pray Lord Krishna for his grace. They also see their face in

the mirror. According to old belief, first sight of Kani would herald luck and

prosperity for the coming year and anyone who misses it is supposed to miss the

fortunes that would otherwise smile at them in the coming year.

Seeing one’s face on the mirror points to the importance of making one’s mind

pure in all daily transactions. It also means being aware of our inner divinity which

is the same in all living and non-living objects and the need to live in harmony and

sense of oneness with all.

On vishu day people put on new clothes, which means shedding away of old vices

and cultivating new virtues in its place. Modest feats are prepared and shared with

all including visitors Hospitality is practiced. In other words, it is a day to shun

selfishness and for starting caring and sharing. It is also a day for the reunion of

family members and friends and promotion of love, friendship, harmony and social

bond.

After seeing Kani that elders give some

coins as ‘kainettam’ or gift to all

other family members, friends and all

those who visit the house on that day

wishing. What is given would multiply!

Goddess Lakshmi is goddess of wealth.

That reminds that we should earn

wealth only though right means, lead a

frugal life and part with part of our

earnings for good cause in the form of

charity. It is the sowing season during

which Vishu celebration taking place

and hence prayers are offered for

bumper crop in the coming season.

Vishu Kainettam

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Special pujas are conducted in all the temples including the famous Sabarimala

temple and people visit temples for worship. After receiving Kainettam, Children

enjoy by lighting crackers. Thus the day is spent in piety and devotion. Children and

even elders engage in some activities of fun in the afternoon such as playing local

games. In the evening, traditional dance forms of Kerala such as Kathakali,

Mohaniattum, and many folk dances are staged.

Thus in short, celebration of Vishnu has much deeper meaning than we understand

and appreciation of it helps us to celebrate the festival in its true spirit and be

benefitted in our lives.

Two Special Vishu Recipes

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1. Ada Pradhaman

Ada - 1 cup

Milk - 3 cups

Sweetened condensed milk - 1 small tin

Sugar if necessary

Water - 2 cups

Cardamom - 1/2 tsp (powder)

Clarified Butter (Ghee)- 1/2 tsp

Method

Add 3 cups whole milk in a wide vessel with a long spoon in it. Keep the same

inside a pressure cooker till 3 whistles blows. Cook the milk for 1/2 hr over low

flame. In the meanwhile, boil 2 cups water and add the Ada to the boiling water.

Remove it from the heat and keep it closed till it becomes soft (20min). Drain the

ada and keep it till all the water is drained (10 min).

Take the milk out from the cooker that will have become pink color by now.

Cook the milk further over medium flame and add the ada to the milk. Once it is

done, add the sweetened condensed milk and cook for 1/2 hr. Add more sugar to

your taste.

Stir it with a spoon every now and then to avoid making lumps and so that it does

not stick to the bottom of the vessel either.

Once it is well cooked, add the cardamom powder and 1/2 tsp ghee (clarified

butter) to enhance the taste and its aroma.

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2. Bitter Gourd Theeyal

Ingredients for the preparation:

2 medium sized bitter gourd, cut into thin slices

1/2 tsp turmeric powder

1 cup coconut (grated)

1 thinly sliced shallot

1 tbsp ginger pieces (thinly sliced)

4 dry red chilies

1 tsp coriander seeds

1/8 tsp fenugreek seeds

1/8 tsp cumin seeds

4 green chilies

1 tbsp tamarind paste

1 bunch curry leaves

Salt to taste

Oil

Seasoning

1 tsp oil

1/4 tsp mustard seeds

1 small thinly sliced shallot

1 pinch fenugreek seeds, Few curry leaves, 2 dry red chilies.

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Method

Cook the bitter gourd pieces with the turmeric powder and salt to taste. Water

should be just enough to cook. Remove it from the oven, once it is half done. In the

meantime dry roast the grated coconut till brown and keep it aside. Use the same

oil to dry roast the red chilies, coriander powder, fenugreek seeds and cumin seeds.

Keep them aside too. Sauté the shallots and ginger pieces one after the other, by

adding a little more oil to the pan and fry till they turn brown. Make a smooth paste

of all the fried ingredients by grinding them all, adding a little water.

Heat some more oil in the pan and sauté the cooked bitter gourd pieces along with

the slit green chilies. Sauté the blend till they turn brown. Now, once it is cooked

well enough, add the ground spice paste to it. Mix the tamarind paste, throw in the

curry leaves and salt and a cup or more of water to the pan and stir well to further

blend all of them. Cook till the gravy thickens. Taste and add more tamarind paste

to make it tangier.

For the seasoning, heat oil in a pan and crack some mustard seeds in it. Once the

seeds start to splutter, add the remaining seasoning ingredients and fry well. Pour

this over the prepared gravy. Serve with steamed hot rice, spread over a banana

leaf.

Hari Narayanan.T,

277-G, Phase-1, Pocket-2, Mayur Vihar, Delhi-91

Mobile# 9899272125

Vishu

Ashamsagal