Celebrate a devotion filled day of colourful cavadees and hues of saffron in the name of Lord Muruga. Choose a few of these simple naivedyums and foods to make this thaipusam day a special one.
One of the flights from Singapore to Penang opened my eyes to the extend of devotion to Lord Muruga. The flight was filled with devotees from all over the world. That flight packed with ‘cavadees’ and saffron and turmeric coloured ‘veshti’clad people who congregated during this festival peeked my interests. The fellow travelers who eagerly shared their experiences, vratham details and even invited us to join this experience, showed us dedication and devotion. Every year that followed, we loved visiting the Penang Murgan temple and later the Batu caves to enhance our experience. Though far away now, the mind still races back to the festivities and people. Here is a collection of ideas and recipes I learnt during our stay in Penang towards Thaipusam celebration.
What is Thaipoosam?
Thaipoosam or thaipusam is a Tamil Hindu festival that falls in the month of Thai (January-February). Following the start calendar, this festival falls on the pusam nakshthram which is often a full moon day. The mythological story behind the festival is the victory over evil, where the demon Surapadman was eliminated by Lord Muruga. The festival therefore a celebration of commitment to justice and courage of Lord Muruga. to celebrate people take a 48 day fasting ritual. The colour yellow or saffron is considered auspicious and worn during this time. On the Thaipoosam day you will see devotees with piercings on the cheek or back or carry cavadees ( decorated arches), that is an act of devotion and prayer.
Thaipusam naivedyum
The main naivedyums carried up the hill by devotees for Thaipoosam festival are milk, coconut water, sugarcane (or juice), rosewater and panchamritham.
Panchamritham: 5 sweet elements coming together to make a sweet dessert is carried uphill in pots. This is poured on the deity as abhishekam and this distributed among devotees. There are a couple of varieties of panchamritham. Often the fruit based panchamritham is offered to Lord Muruga and milk based paal panchamritham to Lord Ganesha. Here are the recipes
Food served during Thaipusam
The Penang Murugan temple (waterfall temple) was the congregation point for all the devotees. The temple and down hill restaurants serve a wonderful banana leaf meal on these days. The meal usually has steam cooked white rice, pumpkin or brinjal sambhar, a pachadi, cabbage stirfry (similar to a poriyal). However based on availability of vegetables the side dishes may vary. This vegetarian banana leaf meal is the main food for the devotees who break their fast on this day.
Other desserts made during Thaipoosam festival
Desserts are a key part of any Indian festival. When Thaipoosam is celebrated at home, payasams, appam, athirasam, ladoo etc are made. Here are a few ideas that you can try.
- Payasams the milk based pudding (porridge) is a South Indian favorite. For Thaipoosam usually millet based or dal based payasams are common. Here are some ideas
Parippu payasam
Thinai payasam
Aval payasam
Millet paal payasam - If payasams are not made Sweet pongal with rice, moong bean and jaggery is made. This soft serve dessert is popular for a lot of South Indian festivals.
- Kandarappam-sweet ghee roasted dumplings made with ground rice, jaggery and banana is yet another dessert that you can find during this season. The specific variety are in Chettinad style with flowery crisp edges and raised soft centres is the one made for Thaipusam.
- Thirubhagam is a form of chickpea flour halwa made in thirunelvelli. This is a combination of cashew flour, ghee, sugar and chickpea flour cooked together.
- Like any other Indian festivals desserts, you will find a few ladoos also made during this festival.
Then ladoo with Foxtail millet and honey is the most popular. Theen (honey) and powdered thinai (Foxtail millet) are bound together to make small balls. Thinai is one of Murugas favorite foods and therefore considered auspicious to make this ladoo. - Malar mittai puffed paddy balls with coconut and jaggery is Malar mittai.
- Yet another version of rice and jaggey dessert is athirasam. Also added during Deepavali, this dessert is more flat rolled like a disc without a pillowy centre.
Savory ideas made for Thaipusam
- Puliodharai spiced tamarind rice with tempering is puliodharai. Made with cooked rice of flattened rice (aval) this is made and served during the festival.
- Mango rice if mangoes are available, tamarind is swapped for grated mangoes to make mango rice. This is a tasty filling dish that is served as naivedyum or part of a meal.
- Coconut rice gentle tempered rive mix with generous fresh coconut is a south Indian favorite.
- Parippu vadai crispy dal vada made with channa dal, peas dal or moong dal is a popular snack for prasadam. This is usually made without onion and garlic added during festival times.
- Meduvadai deep fried savory urad batter dumplings that resemble a doughnut is medhuvadai. One kf the most popular south Indian snack is often made at homes for naivedyums.
Stay connected
The energy surrounding the Thaipusam festival that brings masses together is unparalleled. If you get a chance to experience this festival on Malaysia or Murugan temples in India do try, it is experience of a lifetime. In the meanwhile, try out these recipes at home to enjoy the flavours. Stay subscribed and let us know how you celebrate this festival in comments below.
See you in the next post.
