VAZHAYILA(PLANTANIN LEAF)

Dear friends

Yesterday there was a posting to me asking me to write about the items we use to take food beginning with plantain
leaf from Sri Narasimha Arunachalam, an esteemed member of iyer123 group.

There had five responses to me yesterday from esteemed members of iyer 123 group regarding my "Thambalam". Really I
am very happy my little postings are enjoyed by many members.

Honouring Mr Arunachalam this posting is about Plantain leaf.

Sincerely
Gopala Krishnan 15-9-2010.

1. Sadya and Vazayila

The beginning of sadya is called Elayituka ( Distribute leaves). When persons are eagerly waiting for the sadya
during an after noon marriage, the information "Elayittu" will be the most relieving and welcoming information to
them. Full row of leaves laid in a sadya room is referred as a Panthi. Normally marriages may have 7-8 Panthies to
complete sadya to all the invitees. Earlier days during marriage there was separate Panthi for sambandhies. Now it is
not there.

From the beginning it is a practice to lay leaf in order before persons take seat to take meals. The other way is also
there some times, in the houses at least. The un broken leaf from the tip to about 2 feet is cut and used from the
big plantain leaf. This leaf is called "Thoosan ila" in Malaylalam. The cleaned leaf should have a width of above one
feet. One leaf should not touch the other. The remaining part of leaf is cut to pieces after splitting through the
centre thandu and used. It is not wasted. All the waste bits are normally fed to cow.

I do recollect a TV show, regarding Ona sadya at Dubai. While a child was asked WHAT IS ONAM SADYA, HE REPLIED TAKING
MEALS IN PLANTAIN LEAF and every body was put in to laughter.!!

We can see sadya being served to persons sitting on floor and taking from leaf at least in the TV shows made
specially for Onam. For marriages and other functions now a day leaf is laid on dining table. Now a day most
sasthrikal too having many body ailing prefer dining table. Recently for a marriage at Trivandrum, sasthrikal very
close to me took meals along with me in dining table.

1.1 Manya sthanam

While sadya being conducted at Vaikam Temple a leaf served is kept spare for the Vaikkathappan with a lamp lit near a
pillar in the dining hall called Oottupura. The story about this go as follows:-

Once Vilwamangalam swamiyar came to worship Vaikathappan. Prathal was going on in the Oottu pura. He found
Vaikkathappan missing in the sanctum. While passing through Oottu pura he found Vaikkathappan taking prathal along with
devotees in the Oottu pura near a pillar.

After Vilwamangalam swamiyar saw Vaikkathappam taking food along with devotees , a practice of separate leaf for
deity is followed. This place is called Manya sthanam.

1.2 Ambala puzha food serving in cut leaves

Though Thoosan ila is served mostly I have taken meals from Muriyila( Cut leaf) at Ambalapuzha temple . Here actually
it is not sadya, but after noon simple food serving. My contention is that it is not necessary to serve sadya only in
Thoosan ila.

2. Tiffin and Muriyila

Normally plantain leaf is lengthy, after making 2 feet Thoosan lila, there will be a left out of more than 2 feet
again. This is cut in to pieces after slitting through centre stem for taking refreshments. Invariably for
refreshments, about 1'x1' cut leaf is used.

3. Muriyila in temples

Invariably in temples along with thoosan ila muriyila too are used. Prasadam in many temples given in Muriyila.
Thrimadhuram is given in muriyila. Inside sreekovil mostly thoosan ila is used.

4. Appa, innam chatham

For chorunu-Annaprasanam ( First feeding of child) invariably food is served to child either in house or temple in
small Thoosan ila.

I had a thinking of conducting chorunu to my son at Guruvayoor. He was well above one year at that time . By the time
he was talking a little. He wanted more rice than given in plantain leaf at Guruvayoor- he said "appa innam chatham".
5. Vazhayila in kitchen
While preparing vada and elayada in variably our women folk will be asking for plantain leaf. For keeping Kozhukkata
they want plantain leaf. Packing of tiffin or Thayir chatham(Curd rice) , Sambar rice. lemon rice or Puliyotharai for
journeys invariably plantain leaves are used

( My note- It is for all other family members except them- They will take some eatables from the refreshment stalls!!).

In olden days a lot more requirement was there for plantain leaf- like coconut grinding, keeping cut vegetables for
curries etc. Now a day they are all fading with new arrangements available.

6. Vilakku pooja and kumbham

Invariably for kumbham and vilakkupooja we use plantain leaves. On thoosan ila raw rice is spread and kumbham is
placed. For vilakkupooja vilakku is placed on small thoosan or cut plantain leaf. Cut plantain leaf is used when the
lamps are more. I have seen this small leaf use at Amirtanadamayi aharam at Trivandrum.

7. Method of using leaf.

There is the upper surface with more chlorophyll and greenish . We should take meals only on the upper surface. Leaf
should be cut to size. Broken leaves should not be used. ( Slightly bracken in end or edges do not matter). Thoosan
leaf should be laid in such a way before us so that, our left side should be in line with thoosan end . Cut leaves
should be placed in such a way, the cut stem should be near to us.

Tender leaves should not be used. Once used the leaf should be discarded. It should not be reused by washing etc.

The leaves has to be well cleaned both side with water and dry cloth before use. Normally a set of people will be
there for plantain leaf preparation.
8. Sraadha and plantain leaves.

As far as my knowledge goes in south India for sraadha we use only best plantain leaves. Normally we take a few more
than requirement , taking special care to ensure the leaves are not broken. If at all any break take place, spare will
be used.

For sraadha instead of one we use two-thoosan ela for a Brahmin. Both are cut to same size, One placed over the other
with 70% overlaping towards the Brahmin. In the bottom leaf where no overlapping away from the Brahmin, dishes are
served and on the other rice, ghee etc are served.

My note- I have no answer if any person ask why two leaves are used during sraadha. Learnt members can write about it.

Donna( mini container ) for sraadha ritual as well as for Brahmins are made from cut leaves using new Eerkil for
stitching it. Normally vadhayar now a day bring it.

During Hiranya sraadham, monthanka and rice are given to Brahmins in thoosan ila.

9. Method of serving in plantain leaf

In sadya there is a method of serving items in the plantain leaf. Seeing from the person left top is for pickles,
sweets, Pappadam, pazham etc. Then Poriyal, Aviyal,pachadi, Kitchadi are served

In the centre of leaf rice, parippu sambar , etc are served. Normally payasam is served as the last but one item. Then
moru/curd is served. There is special taste for adaprathaman, idichupizhinja payasam etc taken from leaf than consuming
form a glass. I normally prefer the server to pour them in leaf.

10 Sumangali prarthani

For sumangali prarthanai only one leaf is used though it is a mini sraaddha performed by women as a ritual . Manthras
are their own, procedures are there own. No sasthrikal other than elder ladies to guide. The satisfaction our women get
after a sumangali prarthanai is very very big. After sumangali prarthanai actually our women look more happy and
relieved. After a sraadha preparation they may get tired, but not that much after sumangali prarthana.

11. Plantain cultivation

Plantain normally come up with out any special care. Cultivation is done by cutting or growing "manam" with roots
separated from the mother tree. After about two to three months good leaves stated coming. Outer leaves are cut and
used. Some people do not cut leaves after "Kula" has appeared.

Normally in all houses earlier plantain was there. Now with flat system, there is no space in house to grow plantain.
We depend on the market. However in houses built on about one and a half or two grounds we get some outer space and we
can grow at least two or three plantain. I have planted four plantains.

In Tamilnadu there are major cultivating fields for plantain for acres in villages supplying plantain and leaves for
cities. In Kerala too in village areas plantains are in house or towards hilly areas cultivations are there.

12. Vazhakka mezhukkuvaratti

In Pandalam, many a day we were having vazhakka mezhukkvaratti as a side dish since at any day we will have some kula.
It was a practice to remove grown up plantains from the kula as required for daily use.

13, Vazhayadi vazhai

When couples are blessed , there used to be a pharse, grow as vazhayadi vazai- meaning expand in multiple. The reason
being by the time one Plantain tree come with Kula, at least three or four mini plantains would have started growing
from the bottom manam.

14. Difference in leaves

Certain varities of plantain will have broader leaves. There is a variety called malavazha, where the leaves will be
more thick , darker and broader. However its kula will have stones. ( I am having one in my house)

Another variety is called Chevvazha. Its central stem will be in pink/rose colour. Its leaves are also broader. ( I am
having one in my house)

Another variety is called Poovan or Rasakadali. Its leaf will be thin, slightly yellowish and not darker. ( I am having
one in my house)

Another is monthan variety. Its leaves will be of standard size. ( I am having one in my house)

Finally banana- Its leaves also will be thin, but broader. Normally leaves are not cut from these plantains .
15. Leaf venders

Today scenario in Chennai there are leaf and plantain merchants. In Trivandrum too there are merchants dealing with
plantain and leaves. Small merchants procure from them , cut to thoosan and muri leaves and supply.

15. Amavasi and taking food in plantain leaves

Many persons prefer to take food on Amavasi day on plantain leaves. My next house being sasthrikal, initially used to
ask me for leaves . Later I made it a practice to supply for or five big leaves before their asking calling them on
their gates. I felt a big satisfaction by myself taking the leaves to them and their acknowledging smile.

16. Andhra Hotels

Andhra hotels invariably supply food in plantain leaves. By taking first the hot rice with parippu podi, ghee, big
appalam, and gongura chatni, 70% of the stomach is filled. The special taste of hot raw rice, parippu podi and ghee
mixed and consuming is to be enjoyed only in Andhra hotels

17. Sabari malai season

Invariably all vegetarian hotels supply food to Ayyappa devotees in plantain leaf whether it is tiffin or meals during
Mandla and makara viakku seasons.

18. Circular Cut plantain leaves

Today in most of the Chennai hotels circular cut leaves are used for supplying iddali vadi sambar, masal dosai, pongal
etc. It was there in Trivandrum also in Tamil Pillaivals running hotels.

19. Disposing difficulty

An unforeseen difficulty has come up with using plantain leaves after food even in city suburban areas . Practically
dustbins have disappeared in all streets. The house kitchen waste collecting people will take cut leaves , but not one
used for meals. We have to search for at least half a kilometre to find a waste deposit area. If after sadya there is
arrangement by paying charges to Municipality to collect from Marriage halls.

20. Vazhayila sappadu

I will conclude this posting with a mention- my daughter like very much to take meals in plantain leaves. My son in law
likes Koombu and Pindi preparations as favourable items. So when they are to come , I ensure not to cut a few leaves
and ensure the ripen vazhakkula is not cut to keep the pindi fresh if available.