Wednesday, November 9, 2005

Konkani Delicacy: Kadgi Chakko

As in previous years, M got to make the delicious Kadgi Chakko, for Boston's Konkani Diwali gathering last weekend. M excels at it, and is one of my favorites.


Kadgi (a variant of the jackfruit), is a small round-ish fruit with a bumpy thick skin. Much like the jackfruit, but not spiky. The meat inside is white, the large seeds and rest are all edible. Chakko, is a typical coconut-based 'sukka' (dry) masala. The spices are delicate and don't cover-up the kadgi taste. Its gritty and fibery texture goes well with the basic rice and dhal. I like it with chapattis. Important to get the deep red color of the chakko. Keeping Kadgi Chakko in mind, during our recent visit to Kumta, we picked up a bag of baedgi mirsaang red peppers - known for their bright color and delicate spice.

Making Kadgi Chakko: A quick recipe
Ingredients & Procedure:
1. 3 cans of kadgi (will feed an average family of four; or 1 hungry guy and his wife!)
2. Freshly roast 15 red chillies (M uses 10 baedgi mirsang for their color and 5 of the garden variety spicy red peppers from here)
3. Separately, roast 1 tsp coriander seeds + ¼ tsp methi seeds
4. Blend: ½ cup grated coconut, roasted chillies, coriander and methi seeds. Add ½ tsp tamarind (not pulp) and ½ tsp jaggery/gur
5. Boil kadgi pieces separately and drain. Cut wedges in smaller pieces, if you prefer
6. Blend other ingredients finely.
7. (For PhaNNa/Tadka) Heat 1 tsp oil, throw in 1 tsp mustard seed. As it starts to sputter, add about 10 kari pattar (curry leaves). Take off the heat and mix with the blended masala.
8. Heat the blended masala on a low flame till it starts to simmer. Add salt to taste and kadgi pieces.
9. Mix well, taking care not to damage the kadgi pieces.
10. Heat till the water has evaporated, leaving a ‘sukka’ (dry) masala.
11. Leave aside for about 15 minutes for the spices to “soak in.” In the meantime, help clean the dishes!
12. It is considered polite to serve your guests first, and then serve yourself, one serving at a time!

Baedgi mirsang for sale at a market store in Kumta

Wednesday, September 7, 2005

Goad Appams: A traditional konkani sweet ball!


We wanted to cook something special for Ganapati. So, with 's recipe handy, M made Goad Appams - a traditional konkani sweet ball. Appams are generally made during festivals, though not necessarily for Ganapati, when the variant modaks are the preferred sweets. The recipe was perfect and the appams delicious! Thank you .

Recipe: (with my own variations and editorializing)
Ingredients
Note: You need an appae kaili. Looks like a circular muffin pan, made of heavy cast iron with semi-circular cavities the size of ice-cream scoops. The kaili (pan) is heated on a regular stove top. If push-comes-to-shove, you could use a muffin tray in the oven for 20 min at 375 deg C.

> 1 cup wheat flour (currently using Sujatha brand wheat flour - stylized as authentic chakki atta.)
> About 3/4 cup jaggery (lumpy brown sugar, before any refining or crystallization steps)
> 1/4 grated coconut (we used 1/2 cup grated coconut, frozen)
> 1 tbsp tuup - homemade clarified butter (or use regular butter)
> pinch of salt
> 10 cardamoms (elaichi)- powdered with a mortar and pestle

Method:
Blend the wheat flour, jaggery, salt, crushed cardamons and grated coconut. The dough needs to be the consistency of cookie dough. You can add water, or as we did, a few tablespoons of milk.

Heat appae kaili on a stove top and dribble some tuup in each cavity. When hot, scoop out a tablespoon of dough into each cavity. Load the center last, as it's the first one done! Add another dribble of tuup over the dough. Cook covered on low heat for 7-10 minutes. The edges will get crusty and dark brown. Use a spoon to scoop the 'appo,' turn it over and add another dribble of tuup. Cooked covered for another 5 minutes. Wallah! All done!

Not yet! M arranged a few appams in a plate (see pic), placed it in front of our home shrine and said a small prayer thanking Ganapati for our blessed lives. Then we feasted! Appams and milk!

was previously posted on ArunShanbhag.com

Wednesday, July 20, 2005

Young Couple on Konkan Railway

Less than a day after reaching Mumbai, we were off to Goa on the Konkan Railway; to visit our kuladevata temple - Ramnathi, and attend my nephew's Upanayana (see previous post). The night ride is ideal for catching-up on gossip with cousins. Their wives (and M too), are fast asleep and we could chat away in peace. I previously posted pics from our earlier Konkan Railway trip.

When daylight streaked the sky, the train had stopped at Ratnagiri. There this couple boarded, with an unusually large retinue to see them off. As the train raced towards Goa, I chatted with the guy. Generally I asked, and he answered. I wanted to know where all, and what they were gonna be doing in Panji, in detail! He seemed evasive and I kept probing. Finally he relented under my barrage, giggled, and confessed they were on their honeymoon to Goa! Aaarghh!!! I couldn't stop laughing.

Later, as she dosed off on his lap, I thought they struck a cute pose.


As she dreamt of a beautiful life ahead, he seemed preoccupied! With what, I wondered!

Cropped from a different photo.

Monday, July 18, 2005

Sandhya Vandan

My nephew Varun, learning to do the Sandhya Vandan, a service in preparation for reciting the Gayatri Mantra. It was about 3 weeks since his Upanayana (thread ceremony) during which he was invested with the sacred thread (see it on his left shoulder) and had his head shaved, marking his "re-birth" as a student of the scriptures, seeking the ultimate truth.

Sunday, May 1, 2005

Mangeshi Devasthan, Goa



This follows a longer write-up on the Ramnathi Devasthan.

The Mangeshi Devasthan in Goa is a crown jewel of Konkani Temples. The Shiva Linga representing Mangesh, was originally in the ancient temple of Kushastali (Cortalim, Salcete Taluka). When the Portuguese destroyed the original temple in 1561, the linga was relocated across the Zuari River near other konkani temples. The current temple was constructed on land donated by a devotee in the mid- 1800's and has been renovated several times..

Architecturally, the Mangeshi Devasthan is considered highly distinctive of Goan Konkani Style - a mix of several local influences; the Dravidian Vimana, as well as islamic lattices are incorporated. The classically Goan Konkani deep stambha, a seven-storeyed octagonal lamp tower, is very distinctive and observed on many paintings, brochures and travel guides on Goa. Also made famous because this is Lata Mangeshkar's Kula-devasthan.

We visit the Mangeshi temple on every visit to Goa. Its only a few kms from the Ramnathi Devasthan and most of the Konkani temples are clustered together. Just a quick darshan and we will not stay long. But the memories will stay with us for ever.

Note: Pics are either from our visit in September 2002 or September 2004.

The side of the Mangeshi Temple (September 2004). It is difficult to get a good picture of the temple and the complete Deep stambha. I'll have to be more creative during my upcoming visit in May.



Women selling flowers, garlands and streamers along the path leading to the temple. Badly exposed pic, but I like the colour and pattern on the back wall and the lazy atmosphere (Sept 2002)



From Sept 2004; More flower sellers outside the Mangeshi Devasthan. Obviously my photo taking skills have improved here - or maybe just a more expensive camera ;-)


This picture of a lady selling cucumbers was previously posted here; and reposted for completion. Enjoy!


© 2005 Arun Shanbhag

Tuesday, March 29, 2005

Ramnathi Devasthan, Goa



The Ramnathi Devasthan (place of God, or Temple) in Ponda, Goa is our family's ancestral temple. Millenia ago, groups of Konkani families settled in extended family-based communities in Goa. Each community had their own spirits, which protected them from evil and satisfied their spiritual curiosity. The spirits and associated deities also received gratitude for agricultural and female fertility. With time, these spirits evolved into a full-blown God. Ramnath was the benevolent God of our community. His two spouses (Shanteri & Kamakshi) probably represented the heightened fertility required for survival in those days. And we have our own ferocious spirit – Betal, who is responsible for ‘taking care’ of evil.

When members of the extended family leave the community in search of opportunities, they maintain connections to their family gods, also called the Kuladevata. “Kula” refers to the home-base of the extended family community, where the lineage of the family can be traced back to. Thus the Ramnath deity is our family’s Kuladevata. All members of the original community and their descendants are called Kulavis (core family members). All Konkanis will have a Kuladevata Devasthan and are in turn kulavis of that temple..

When Madhvacharya’s fervor spread through Karnataka in the 12th and 13th century, the Ramnathi Devasthan became incorporated into the Vaishanava tradition and became part of the larger Hindu Dharma. Thus Ramnath Dev became a local incarnate of Vishnu, and his spouses Shanteri & Kamakshi became incarnates of “Lakshmi.”

During the Portugese Inquisition in the 1500’s, all Konkani (and Hindu) temples in Goa were destroyed, and churches built in their place. Many Hindus were forced to convert and many others sacrificed their lives for their faith. Libraries, scriptures and literature were systematically destroyed. Devotees smuggled temple deities to safe haven across the Zuari River in what was then part of Goa ruled by a Muslim Sultan from Bijapur. Many Konkanis escaped with few belongings to start new lives elsewhere. Some migrated north to Maharashtra, and most migrated south and settled along the Karnataka Coast. Konkani communities also settled in Cochin and other parts of Kerala.

Devout Konkanis built small temples in each town they settled and kept their faith alive. With the literature destroyed, a dispersed and migrant community maintained the konkani language as an oral tradition. In the 1700s, the Portuguese ended the Inquisition under threat of the British taking over the colony. A status quo was maintained till 1961 when the Portuguese finally left Goa and it became an Indian state. Konkani is now a recognized distinct language in India.

Konkanis dispersed all over the world, thronged to the remote corners of Goa to pay their respects at their Kuladevata temples. Many maintained in wooden shacks were refurbished. Konkani temples are now thriving complexes, representing a symbol of a resilient people; hard working and god fearing.

Considering the circumstances, Konkani temples rebuilt over the decades are not architectural masterpieces. Further, all modern Konkani temples are not where their original communities grew, but clustered across the Zuari River, within 10 miles of each other.

Under the Portugese rule, devotees visited clandestinely from the surrounding states, often involving day-long walks through forests. Appropriately, Konkani temples provide basic accommodations to their devotees. Today, accommodations have been upgraded, but are still spartan. Devotees can get a very basic room at the temple for between $1-$2 per night. One of Goa’s best kept secrets, I’d say. The temples in Ponda are about an hour from Panji the capital, or from the airport near Madgao.

Every time I visit India, I make a beeline to our kuladevata Ramnathi Devasthan in Goa. It is the tradition at Ramnathi and other Konkani temples, for kulavis to visit the deity as soon as you arrive - even before you wash your feet. We leave our sandals/chappals at the door and with dusty feet rush inside to pay our homage to our father protector, guardian and closest confidante. It is akin to the return of a prodigal son (or daughter) and our father wants to see us ASAP, even before we wash our dusty feet. This first visit is thus called “dhool bhaet” (dusty meeting). Only after we pay our respect to the deity, do we then visit the office, rent a room, freshen up and come back into the temple for a proper service.

Due to the remoteness of the area, there are no restaurants around, but for a small shack serving bananas and cold drinks (see pic of shack in this post). We usually ask and are invited to the priest’s house for a delicious konkani vegetarian meal - served on a banana leaf. Per tradition, we leave a small donation for the priest’s family. Many a times, the temple has open lunches sponsored by devotees.

After spending a few days in the serenity of the temple grounds, I will proceed south to visit our relatives and friends.

After learning the history of the Konkani temples, my visits to our kuladevata have more fervor and passion. A recognition of the sacrifices made by our ancestors, so that we may live with their chosen faith. A re-affirmation of my faith, and importantly ... courage. Never again will our homes and places of worship be ransacked; and we be forced to choose between the sword or the cross.

Never Again!

Side Entrance of the Maha Mandal (Front Hall). The high ceilings keep this area very cool even in the middle of a blistering summer. Meant for sermons, but perfect for naps in the afternoon.


Monday evenings in the front hall, a procession prepares to take the deity Ramnath Dev, for a tour around the temple.


Ramnath Dev sitting in a palki (palanquin) and paraded around the temple complex.


As Ramnath Dev proceeds around the temple, a crowd of devotees follow. The Deep Sthamba is lit at night and it's a beautiful sight. At the conclusion of the procession, an elaborate service is held inside the temple and followed by a sumptuous dinner. Hee Hee! Now you know why I really like to hang out at the temple :-)


The early morning mist crawls away as a buffalo grazes in the fields across from the Ramnathi Devasthan. Nicely highlights the remote location of the temple.

© 2005 Arun Shanbhag

Sunday, March 13, 2005

Goa: Visions of Paradise


click image for larger version

When in India last September I made a short trip to visit our ancestral temple near Ponda, Goa. The early morning flight reached Goa before 8:00. Enroute to the temple I saw this quintessential Goan field, and had the driver stop. It was a partly cloudy day and the overnight rains had soaked through.

And to the right, this!


And turning back on the road, this!


This tiny store is across from the Ramnathi Temple. Even as a kid, I remember this "Maama" (uncle in konkani) tending this store. Years ago, it was a tiny metal box about 4 feet across, now he has a much larger, sturdy laterite construction. I make a beeline for those bananas, still hanging on the ghadaay. You pluck which ever you want. Reminded me of my abbu's home in Bhatkal. Such ghadaay were always hanging in the veranda, and as we kids ran by, we'd pluck one and feed the skin to the cows :-) Such fun!



Here's a close crop. Pick one.


© 2005 Arun Shanbhag