With antiques in the house becoming the trend- when decorating the house, it is a great idea to carry the antiques into the bedroom as well. There are several ways you can do this, from something as bold as changing your bed to an old fashioned four poster bed to adding cozy reading corners to focus on particular objects. Here are few incredible ideas for creating stunning bedrooms by blending antiques into bed room décor.
If you go for particular bedroom idea, more often than not, it gets restricted to one kind of style, but if you are trying to introduce antiques into your bedroom, you don’t have to stick to anything, change it up as you want to. By making it an eclectic mix of things, you can create stunning bedrooms that not just add style but also have an element of coziness to them. Fusing the vintage with the modern is pretty easy because it allows you to make the bedroom rather luxurious too.
An instant addition to your bedroom to give it that olden charm is that set of mirrors that have been lying in the attic for the last fifty years. Mirrors that are set in heavy wrought iron with patterns and designs are exceptionally beautiful when you put them on the walls next to the headboard of the bed. A great way of introducing them into your room could be to put them behind the lamps on your side tables. They will reflect light and give your bedroom a very inviting warmth and makes it cozy in the night.
A great idea to use up all of those mirrors of different sizes and shapes is to cluster them all together, on a wall that does not have windows will reflect sunlight into the room in various angles brightening up the room quite a bit. Clustering things can also work with other nick-knacks as well, making them an instant collection. Dotting them with photo frames also add a personal touch to the whole display, drawing attention to them.
If you are creating a quiet corner to read in your bedroom, you can create the right ambience by displaying books and maps. Old school, dark wood tables with an antique table lamp or a globe that you may have can be a starting point, pair it off with a modern reading chair to finish it off. This is also a great way of using books for decorative purposes.
Just because it is the bedroom, a lot of antique enthusiasts don’t stick to brand new furniture or expensive décor. The edge of the room can be softened by mixing up and matching furniture from flea markets and antiques that could be re-purposed. A lot of times, antiques from different eras can pair up surprisingly well together as well. A very young reader of this blog, by way of holding on to her connection with her grandparents has paired a newly varnished light wood table with a chest re-purposed into a window seat, making a wonderful study table and reading corner.
The advantages of having a big bedroom cannot be ignored. Not only does it allow for more than just the bed to go into it, a lot more can be done to it decor-wise to give it a fancy olden style look. The easiest thing do, especially in a big room is to get a four poster bed. If the room is big enough to be able to hold it without seeming like it is the only thing in the room, there is a lot to work with. A four poster bed, with solid wooden beams is something that most of us have seen at our grandparents’ at some point or the other. The furniture in the rest of the room though will have to go with the bed, while that remains the focus of the room.
One of the most fun ways of decorating a bedroom is with a clever mix of the old and the new. And one of the best ways if doing this is to set off the different distinctive materials against each other. If you have one of those fancy old-fashioned antique beds with a very attractive head board, set it off with mirrors and glass in the right places, creating an illusion of light and air, drawing attention to the headboard itself.
Introducing a color scheme is very important is you are making a fusion of the trendy with the antique. It is important though, that the furniture is not the only the thing that has to match the objects in the room. The color of the surrounding walls, not necessarily all of one kind also have a grave impact on the manner in which it is painted. It all comes down here too to the warmth of the room, based on walls and the lights in it. The most popular colors remain browns and beige and off whites which make the object places draw attention to it, especially for bedrooms that have a fusion of old and new objects.
As parting words, before you decide what you want to do in a bedroom with the look of the antique, play around with ideas before you decide what exactly you want. If you keep it light and casual, it can be changed around often enough, adding to the variety of it. The best way to make things work is re-purposing what you already have for a brand new look. The conversion of ottomans that are not very comfortable into side stools and boxes into center tables is gaining popularity. These “extra” bits of furnishings can also be used to place other antiques as well, serving a dual purpose.
Balancing the comfort of the bedroom with the uniqueness of antiques is art, much like antiques themselves. There is no way of saying which the perfect percentage of antiques vs. other furnishings in a room is. Play along with what you want to do and have fun!
Note: The pictures shown in this articles are taken from the antiques collections of Y. KrishnaMurthy .
I am going to present to you an antique hand-held brass fan which I have collected recently that was used by a rich landlord during the Zamindari system in pre-independence India. This beautiful brass fan is acquired from a gentleman by name Adinarayanan whose great grandfather was working as a chief accountant for a wealthy landlord in present Tamil Nadu state,India somewhere in the pre-independence era or the early 19s. It was given as a gift by the landlord to his Chief accountant for the services rendered to him. In the days of Rajas and Zamindars, it is a common practice to bestow gifts to the devoted persons as a mark of appreciation and honor. As it was heavy, the owner would have his servant to do the fanning during important social and cultural functions as it was considered a mark of status. It has been in Shri Adinarayana’s family for more than 3 generations.
The Design Of The Brass Hand-held Fan
This hand-held brass fan is designed to give appearance as a fan made out of Palmyra palmtree leaves which is used very common in those days and even now in rural areas of India as it is very handy, light and inexpensive. The fan is round in shape and the handle is designed to look like a peacock neck with the beak clutching the fan. There is a stitching design joining the leaves of the fan.There is a border design all around the periphery of the fan resembling the stitching the borders with a design to prevent the leaves from damage during handling.The whole fan is so ingeniously designed to combine esthetics with functionality.
The History And Evolution Of The Fan
Man is always in constant search of comfort and happiness. He has devised tools and implements that give him the desired level of comfort and a sense of feeling good. Man has developed ingenious methods to counter the vagaries of nature that make him uncomfortable and developed ways and means to be cozy and comfy.
He invented the primitive umbrella to protect himself from rain and covered himself with animal skin and cloth made out of plant material. To ward off oppressive heat and sultry weather, the primitive man made hand-held fans with dried leaves to create air movement around him to get relief from his discomfort. The very origin of primitive fans most likely was to hasten up the burning of fire and also to chase away the insects that disturbed the man and eventually acquired a prestigious place. For ages, long handled hefty fans were ritualistic symbols of supremacy, the privilege of Kings, Pharaohs and Priests. Even in present times, fans of this magnitude are ceremonially carried in formal religious processions.
The humble primitive fans have taken a different avatars as man improvised different verities with different materials as civilization progressed. He started making fans with feathers, ostrich plumes, ,bamboo, cane, palm leaves, roots, silk and cotton cloth, ivory, wood , fine metals and with as fragile as a butterfly`s wings. To enhance his comfort level, he developed larger fans that can be held and swung by other individuals like his servants and slaves. He also developed remote fanning device like Pankha that can be fixed above him and can be pulled by a rope held by a person sitting in a remote place. With the invention of electricity, man used this wonder power to create the present electric fan that provides him air by pressing a button. The simple fan has taken a very colorful journey through out the growth of civilization by serving the need of a common man to, nobles, kings, queens and gods as well. It became part of religious rituals and a mark of social status symbol.
Hand Held Fans – My Childhood Memories
It is considered as a good deed if you gift to someone a fan during the summer seasons of India. In my village Someswaram, Andhra Pradesh, India, Sri Rama Navami, the birth day of Lord Rama is celebrated in great devotion. Normally, this festival falls in the summer months of April or May. As a boy, I used to attend this festival being celebrated in our village temple without fail since I used to get a palm leaf fan and a mango fruit free.
In our area, it is a strong belief that if any one gifts a fan and a mango fruit during the summer season they acquire lot of divine blessings. Imagine someone doing that now in this modern age. Picture yourself walking up to your friend or relative and gifting them a fan and one single mango fruit? How do you think they would react?
Anyways, getting back to the past, sometimes we used to get two or three fans also if there are more than one donor.We never had electricity in our house and the only source of getting some air is by these palm leaf fans.It is a regular even practice in our home that preparation of bed for the night include a leaf fan next to the pillow. We used to do self-fanning with our hands alternately till the fan automatically dropped out once sleep set in.
This fan has a multi-purpose use. My mother used to use these fans for airing the charcoal stove to get the required flame for cooking food. My grandfather used these fans to chase away the flies during his mid-day mango feasting session.My grandfather was a mango lover and during the season he used to eat 10 to 12 fruits daily during the afternoons after soaking the mangoes in a large brass vessel for an hour to cool them and wash them before eating.
Hand-held Fans In Religious Ceremonies
One of the devotional services rendered during Pooja ceremony to the Gods is Vinjamaramseva. Vinjamaramin Sanskrit means fan. After the Abhishekam (ceremonial bath), Harati (ceremonial camphor flame circled around the god) and Naivedyam(offering of food to the gods), Vinjamaramseva (fanning the god) is done in a traditional pooja.
It is written in Aagamasastra (the scriptures that describe the religious pooja ceremony) how to do a traditional pooja ceremony to different Gods and Goddesses.One of the most important rituals is to wave the fan in front of the God to circulate air around him.This is done in two ways:
the hand-held fans generally made out of wood or bamboo covered with silk cloth with frills around it
With onemade out of metals like brass,silver and gold or with peacock feathers.
There is another type of fan called as chamaram, made out of the hair from the tail of a yak. Chamaram is of a different shape.One end of the Yak hair is inserted into a handle made out of a metal.The other end of the hair is spread out loose.These types of fans are used in the religious Pooja ceremonies of Hindu, Buddhist and Jain temples as well.
The Yak tail hair is considered as sacred.The Yak is an animal belonging to cattle family with long hair found in the Himalayan region of southern part of the central Asia,Tibet, Mongolia and as north as Russia.
Pankha – A Hand Operated Hanging Fan
Pankha is a hanging fan invented by Britishers during their British rule in India to have a constant supply of air to get relief from the oppressive heat in India. Pankha is made in a rectangular shape with a combination of wood and cloth, with or without frills, hung to a ceiling with ropes and pulleys and pulled with a rope to create fanning movement. The pankhas subsequently became a common sight in royal and aristocratic families,in the offices of the Britishers and high ranking officers. The rope is pulled by a rope-puller who sits outside the pankha room and pulls the rope repeatedly in a front and back motion. During the British rule, there was a permanent post called “Pankha Puller”and the person holding that job was a proper government employee in many offices. You must have seen something similar in old Hindi and Telugu movies.
I had this wonderful experience of seeing a Pankha being pulled by a peon in a judicial court. I completed my class 7(seventh standard, then known as 2nd form) in a town called Peddapuram in Andhra Pradesh in the year 1953 staying in the house of my maternal uncle Shri. Rajapantulu. My uncle used to work for a lawyer and he used to be in the court during the court timings between10.00 AM to 5.00 PM.
If I had to see him for any purpose, I used to go to the court. The court was a huge British type of building with high ceiling and there used to be a Pankha on the ceiling above the place where the judge sits.There used to be apankha puller, an old man with official peon uniform which consisted of a turban, white trouser or dhoti and a white closed neck top, a cotton belt around his waist and a wide cotton belt across his chest resting on his left shoulder and draping on to the right side of the waist holding a brass rectangular plate that is inscribed with the name of his office.
Certain Interesting FactsAbout Hand-held Fans
– Christopher Columbus brought a feather fan,among other items from newly discovered America and gifted it to Queen Elizabeth.
– There is a museum dedicated to fans in 12 Crooms Hill, Greenwich,London SE10 8ER..
-Even in present times,fans of large size are ceremonially carried in Christian papal processions.
So that’s the story of the fan that I acquired. If you have any memories of using one or seeing one used in the days back then, do share your experience or memory of it. Would love to hear from you.
Here’s a new guest post. Sushma, is an ardent follower of ykantiques.com. After realising the benefits of using traditional cooking vessels, she has discarded the modern kitchenware like pressure cookers and non-stick cookware one fine morning and started using only traditional cookware made of brass, bronze, copper, iron and earthen pots. She proudly says that neither she nor her husband visited a doctor since last 2 years and she attributes this gift of health to her traditional way of cooking. Here is her story in her own words.
A Bit About Myself
For those of you who might be wondering who I am, my name is Sushma and I am from Vijayawada. After my marriage I relocated to Hyderabad. The thing is that, even after my marriage I did not know how to cook. The only thing I could cook was noodles. To add to that, I did not even know how to prepare tea back then. It is my husband who taught me most of the recipes which today I make so wonderfully.
Initially, when I was practicing cooking, it was okay. But with every passing day, somehow I was losing interest. I became an expert in cooking non-veg dishes but I don’t know why I felt that the taste factor in vegetarian dishes is not as dominating as that in non-vegetarian dishes. So I always used to wonder as to how to make vegetarian dishes equally tasty.
When I become completely vegetarian including even egg, I felt I should do something to bring marvelous taste to veg dishes as well. There is a saying that, “What we eat is what we are,” so I thought to live a better life. I personally feel that vegetarian food is the only food to develop spirituality in human beings.
A Snippet From The Past
Back then in the day, me and my husband went on a short visit to my husband’s home town Penugonda. One fine day, my husband’s cousin invited us for lunch. We both went there and to my utter amusement I saw different kinds of brass items. I was really excited to see those. Till then, the only brass items I knew about were the lota and big size round shape vessel used to store water called Gangalam.
After coming back to Hyderabad I was curious and started searching for what exactly these brass items are/were used for. Luckily, I stumbled upon www.ykantiques.com and I was astonished looking at the items and the descriptions given by Krishna Murthy garu for each item. Then, I asked my mother as to why we are not using these brass vessels anymore. She told me that day by day, as convenient and modern methods came into existence, everybody began to shift from old to new without having prior knowledge.
My Take On Non-Stick Cookware
I feel that cooking in non-stick vessels will deteriorate the value of food. That’s why most people are inclined to non-vegetarian food. Even cooking in a microwave oven has a bad effect on the food and one’s health. Also, after cooking, storing food in plastic boxes is also not good.
Indian cooking methods were very ancient and mainly concerned with seasons and temperature prevalent in our country. There are so many scientific reasons why we used to follow certain rituals and traditions. Today, we are not aware of these scientific reasons and are blindly following the west.
Non-stick cookware is coated with a material called Teflon, which causes cancer. This Teflon coating reacts with the food we cook and it abrades and contaminates our food.
Aluminium utensils were not so prominent until Britishers came to India. They used these aluminium vessels in jails for cooking food so that it acts as a slow poison on freedom fighters. Aluminium pressure cookers are also not good for health. When anything is cooked under pressure, food loses it protein value. In food cooked in aluminium pressure cookers, the protein percentage is 7 to 13 per cent. By cooking food in these vessels, risk diabetes, early signs of old age, stomach problems etc.
The vessels which are good for cooking are:
Earthen bowls: 100% proteinis retained
Brass vessels: 97% protein is retained
Bronze vessels: 93% protein is retained
Even stainless steel contains nickel which is not good for Indian recipes. That’s why since 20 years there is a drastic increase in the number of diseases at early stages.
Storing Drinking Water
Another major thing is drinking water and also storing in plastic containers. We are de-energizing water as firstly it travels through metal pipelines over long distances. For purification purpose, we add chemicals like bleaching powder etc. thinking that we will get purified water. Day by day if we follow these type of techniques, ill effects would be visibly seen.
After knowing all these things, I have made many changes to my lifestyle. I will first start with water. Drinking water should be stored in opaque, porous and earthen medium.
Since 80 per cent of our body is water, our ancestors used to store water in mud pots and they lived in sync with the five elements of nature. In order to get energized and purified, they used mud pots.
Drinking water in glasses and any plastic medium is not good for health. Our traditional method of drinking water is by using lota. Water has a property, it cleanses the internal organs. If you observe a lota, the surface area is less, when surface area is less, surface tension is also less. So drinking water in lota is a good habit. Water should never be drunk by in standing position. In order to avoid joint pains sit and drink sip by sip. To give more energy to water, I started using Himalayan energy crystal. According to literature by crystal experts, the Himalayan crystal amplifies energy and possesses a high energy vibration.
Crystals, in particular, were used to increase and harmonise energy levels which in turn helped to equip and strengthen the body. Now-a-days we buy water which is processed and stored for a long period of time. While travelling, we buy bottles. In early days, to carry water, people used a container which has round body and a narrow neck. In Telugu, we call it as marachombu. This looks like lota, but it has a lid.
I personally wanted to stop buying water in plastic containers and start using this marachombu. If in case you happen to buy water, pour the water in marachombu and place a Himalayan crystal in it. Now a days, these processes may look inferior to chemical based and technology based medicines and antibiotics.
While an increase in diseases and illness in this modern worlds has created a necessity for modern medicine and techniques. We should always remember the healing power of the earth.
I will try and write about other aspects that I have learned about and those which I’m currently practicing in my day to day life. If you have something to share or add to this, I would love to hear from you.
Copper has played an important role in human civilization. It is one such element that has been extensively used in shaping up the history and culture of Asian countries and the world at large.Copper holds the significance of being an essential mineral required by our body to finding a place in the temples and monasteries as a vessel of prime importance on which food is offered to the Gods.
As the saying goes “beauty lies in the eyes of the beholder”, people who value aesthetic taste and sense will any day opt for items that look unique and rare and that are made up of copper or brass. A midst all antique and vintage items, one such rare collectible is the “Mystical Copper Vessel”.
What makes this container unique and valuable is the embellishment it has on its body. This container is primarily made up of copper with white metal embossment. A closer look at the container reveals carved white metal dragons and a mythical face making it obvious that this container originated in Tibet and became popular amongst the Buddhist monks or people of some prominence.The mythical face later discovered as Kirthimukha after a detailed research.
About the mystical copper vessel:
This vessel is hand made of pure copper in a cylindrical shape with a decorative lid. There are three white metal strips embedded around the vessel,one at the bottom,one at the top and one at the middle.The gap in these strips are filled with white metal carved embellishments of single dragons surrounded by intricate design forming a round shape,pair of dragons intertwined forming a rectangular design and a Kirtimukha
Talking about the physical appearance of this mystical vessel, it looks like a cylinder and features all the properties of a cylinder; it has a flat base that can stand or slide and a curved body that can roll. This container comes with the lid that is detachable and has a handy knob on the top and three dragon motifs in white metal surrounding the knob.The white metal knob has a shape of two cones tapering smoothly to opposite sides from a central round base.One tip of the cone is embedded into the center of the lid surrounded by intricate circular white metal design. There are three white metal dragon around the circular design.
Once the lid is placed over the container, it gets securely sealed making the lid look like an extended version of the vessel. It also has white metal holders attached on the sides; the holders are round in shape and resemble rings that are capable of moving around. The purpose of the holder is to make it easy in lifting the vessel and maneuvering it around. The other advantage of having those holders is to have a tight grip on the vessel and stop it from slipping from your hands while lifting or moving. The exact use of the vessel is unknown. However, we assume that it must have been used to store some items related to Buddhist religious ritual.
The dragon in Buddhist Mythology.
According to the Buddhist mythology, dragon is depicted as a creature withcreative power and positive energy; it is also associated with change and wealth.They also depict courage, strength, passion, creativity and mastery. Dragons are also considered ashaving magical and balancing powers. They make us to get into our deep psyche and visualize the world through wonder and mystery.The dragon is the supreme being of the basic elements of wind,water,earth and fire.Dragons are considered as controlling guide and guardians.
Representation of twin dragons.
The depiction of twine dragons represents that whatever the power the single dragon possesses are doubled in the depiction of twin dragons.Buddhists believe seeing the images of twin dragons in any form ,even in dream,indicate the good luck and fructification of their wish in double force.
Though dragons are imaginary creatures but you will find some signs depicting their existence in most Buddhist monasteries and Gumpas making it real. Dragons are also worshipped as the protectors of Buddhism. Like in Hinduism,‘snake’ is regarded as holy and worshipped in different forms, dragons are considered sacred in countries like Bhutan, Japan, China, Nepal and Tibet where the major religion is Buddhism.
Kirtimukha in Buddhist mythology.
Kirtimukha is also known as Zibaor, Zeeba, Zipak
In Sanskrit, the word mukha means the “face”and kīrti means “glory “. Thus Kirtimukha means the face of glory. The origin of “Kirtimukha” goes back to a legend from the SkandaPurana which says that an all-devouring monster created from Shiva’s third eye willingly ate his body starting by its tail till only his face is left with as per Lord Shiva’s order.Lord Shiva, pleased with the act of the monster gave the face the name of Kirtimukha, face of glory. Lord Shiva also blessed him that Kirtimukha will remain always at the entrance of the temples. Buddhists have adopted some of the mythological motifs of Hinduism into the construction of Buddhistcaitya, stupa and viharas and Kirtimukha became one of the prominent Buddhist motifs on the gateways of these Buddhist religious places.
The main features of the Kirtimukha are depicted as having a demonic mask of great ferocity with protruding eyeballs, stout horns, and a gaping maw with prominent fangs or canine teeth and the tongue protruding out. Kirtimukha is depicted as issuing garlands or festoons from the mouth. Festoon is a decorative chain of flowers, ribbons, etc, suspended in loops as in garland. In Buddhist mythology the mouth of Keertimukha is depicted as clutching the wheel of samsara-depicting the impermanence of the life.
Kirtimukhas often appear above archways, dormer windows and gates, of the religious places. Kirtimukha is also the main feature in the cloth door hanging in the Buddhist temples called as a toran. The Tibitan Buddhist traditional banners and hangings that adore temples and shrine rooms are intricately embroidered with Kirtimukha. Most of the Buddhists regards Kirtimukha as a magical power that wards off evil spirits and hence an auspicious motif.
The story of Kitimukha
Jalandara was a powerful Asura king and he conquered all the three worlds. Lord Shiva’s marriage with Parvathi was to take place at that time. The proud Jalandara sends a word with his messenger Rahu,that Shiva should leave Parvathi alone since he plans to marry Parvathi as he is the right person for her hand. Lord Shiva becomes so angry that a dreadful being shoots out from his third eye.The dreadful being rushed ahead to eat away Rahu.Rahu pleads mercy with Lord Shiva and then Lord Shiva commands the dreadful being to leave alone Rahu.But the Dreadful being was so hungry and asks Shiva to give it food to eat.Shiva commands the being to eat its own body flesh and satiate its hunger.The being eats its own body starting from the tail leaving its own face.Pleased with the behavior of the dreadful being since it saved his honor by not eating Rahu for whom he has given protection,he blesses the face that hence forth it will be known as Kirtimukha and will decorate the gate ways of the temples.
The story behind why it is called Mystical vessel.
I have enquired with Mr. Y. Krishnamurthy, known as YK, as to how he collected this wonderful piece. He said when he was in Madras (now Chennai) in the year 1983,he saw an advertisement in Hindu newspaper that a family was shifting to USA and their household items were for sale. Immediately after he saw the ad, Mr. YK rushed to the address given and he surveyed all the items they have for sale. This copper vessel immediately attracted his attention and he fell in love at the first sight. He said, he does not know what for it is used and he does not know the meaning and the significance of the mythological embellishments on the copper vessel. The beautifully shaped copper vessel with the unknown magical motifs had casted a spell on him and the mystical charm of the vessel pulled him to buy the vessel. From then on words the vessel is referred to as mystical vessel.
The vessel is there with Mr. YK since last 33 years, but he does not know since how long the previous owners had it with them. He was told that the mystical copper vessel is from Tibet.
Antiquity and Mystical copper vessel
This particular item may not have been a household item as it looks grand, mystic and holds some kind of religious significance. It is definitely an antique masterpiece handed down over the years that has been successfully screaming the Buddhist culture.This mystical vessel is placed prominently in the hall of Mr. YK’s house and is a head turner.
It is not surprising to find statues and idols made of copper being worshiped by the Hindus and Buddhists all over the world. We have seen different types of idols, tools and utensils made of copper used as household items or items holding religious significance throughout the history. Copper utensils and vessels were widely used in the past, however, the trend is in a declining mode as people have changed with changing times and are getting used to using stuff made up of cheap plastic. Copper utensils and vessels are regarded as one of the finest items showcasing the culture and heritage of a particular era or a country.
The best thing about antiques is it always comes with a story that enlightens us with history, value, morals and culture. So this vessel is one of them. If you have any insights about this vessel, feel free to share the same with us. We would be glad to hear more about this vessel.
Update: Here’s a video we’ve recently done. Do check it out and read the article for detailed information.
Gather around on the rug, its story time!
The sun is beginning to rise with its rays just beginning to filter in through the windows of the house. It wakes up a small boy, all of his seven years apparent in the curiosity his eyes held. He looks out of the window to see the bright green of the fields, and he hears the chirping of the birds and the tinkling of the flowing water nearby.
He wakes up to this every day of his life for the longest time. The house is as much a part of him as is the air he breathes; to have the privilege of living forever in the cradle of beauty and comfort of his home is something that appeals to him very much. It is a thought that stays with him, even later, when he no longer lives there as an adult and wakes to the hustle and bustle of the city.
Years go on by in this fashion, the yearning to go back to this house is strong and pulls with strength like never before. When the time for the move back to this house finally does arrive, alas, it is no longer feasible! The thought of the house, with its thick carved wood doors and windows, spacious halls and timeless splendor lying empty in wait for him disappoints him. A revolutionary idea hits him that if he can’t go to the house, he would bring the house to him. Against everyone’s seemingly sane advice, he brings back bit of his house back, the carved doors that kept him warm at night and the little windows that gave him perspective along with a view.
The wide-eyed curious boy of the story is an antiquities expert who is teaching me the ropes of the business. When I first met him, I figured that I might have trouble finding his house, but it was apparent from the first sight of his home, that it couldn’t have been anyone’s. The front door of the house is one that he painstakingly carefully brought back from his village, complete with the frame that it sits in; and not to mention the windows that only add to the authenticity of the whole look.
If you take a look at the picture of the door, you will see it is rather heavy. The solid-ness of the door is off-set by the patterns that are in the individual squares which form a rather delicate geometric pattern on the door. What makes this door as unique is, among other things, it is made of a single piece of wood! Let me now draw your attention to the lovely canopy that frames the door. Isn’t the hand carved detail on the frame a sight to behold?
There are a details on this door, that make it as special as the 140 year ancestral home it comes from, rather uncommon on the opulent doors of the present. The knocker on the door that you see is made of brass, which also serves as a handle. The shape of the knocker and the design of base is almost delicate in its flower like pattern.
The truly most significant aspect of the door, I have to admit, is the carving on the frame, I am not just talking about the pretty canopy on the top but the intricate design at the bottom. The sides of the frame, with the rising cone styled carving, is very typical of the older artists. The bottom of the pattern is a running band that almost gives it a lace-like finish and the actual pattern with its delicate leaves and twirls is a perfect contrast with the geometric pattern on the door itself.
For me, what makes this door as memorable as it is, is the fact that it is not one door that opens to one side, but two doors that throw their arms open to welcome you into the house. If you have had the opportunity to visit your own or anyone’s ancestral home in a village, you will see that is rather characteristic of that day and age.
Though, just because it looks like a fancy door, does not mean that the artist skimped on the security aspect. It may not be as fancy as the peepholes-security-camera of today, but it has a pretty heavy chain that allows you to open the door partially, to peek out of. It locks from the inside with a wooden plank that fits across the door, effectively barring anyone’s entry into the house.
The beauty of the door and its frame is only enhanced by the turmeric yellow with the vermillion dots that adorn the base of the frame. It is a rather common practice of staining the entrance with the yellow of turmeric, indicating a pious threshold.
For me, what completes the look is the window frame that you see in the picture. It originally started off being a window that has now been re-purposed to a frame to house Ganesha, the God of good beginnings. It almost feels like it is indeed a window, with God himself on the other side, smiling indulgently at you. It is this frame that just ameliorates the beauty of the door, taking you to a simpler time in history.
Now to the present builders of houses, it would seem that preserving the past was a great idea, and it definitely is, there is nothing quite like the workmanship of the years gone by. So, if you are redecorating and have access to antique woods and woodwork, incorporating it into your home isn’t the hardest thing to do.The doors I speak of today have the ability to teleport you into the past, where times were simpler, the air was cleaner and the sound of chirping was all the alarm you needed. This young boy in the story did eventually end up living happily, surrounded by all the things which made his childhood special.
This large brass storage pot is known as Kidaram in Tamil language. Kidaram is used for storage of water in the area known as Chettinadu in the state of Tamil Nadu, India. Chettinadu is a dry area and in the olden days where corporation water supply was not available through the running pipelines, people used to depend on rain water for drinking purpose. Rain water used to be collected in a large vessel with wide open mouth placed directly under the sky to capture as much water as possible and then the collected water would be transferred to kidaram for storage.
Usage Of Kidaram For Fetching And Storage Of Water
There is another method for collection of rain water for drinking purpose. Chettinadu houses are designed to have large courtyards open to sky within their huge houses. The openings have a sloping roof from all four sides and rain water would pour down into the floor of the courtyards. By this design of the house, the Chettinadu people used to have rain water pouring down into their own houses. The flowing water from the roof used to be collected into the kidaram directly after filtering the water through clean white veshti (dhoti or pancha) or white saree traditionally worn by elderly widows. The old photo albums of Chettiyar’s marriage functions reveal the use of these large kidarams mounted on the traditional bullock carts to bring water from the local temple tank called ‘Oorani‘ for cooking feast for the guests.
The Design Of Kidaram
The storage pot has a huge belly to enable preserving large quantity of water with a narrow neck to prevent spillage or evaporation of the water. This pot shown in the picture has belly circumference (perimeter) of 8.4 feet and looks really huge. The height is 3 feet 10 inches with pedestal and 3 feet 4 inches without pedestal. The bottom circumference is 6 feet 7 inches. The base of the neck is 11 inches in diameter and the opening of the neck is 1 feet 2 inches in diameter. The rings of both sides of the neck are 5 and ½ inches each. The height of the lid is 6 inches. The huge pot weighs 40 kilos without the pedestal. It has to be carried by two people at least and is normally transported by inserting a long bamboo pole through the two rings and each person shouldering the each end of the pole.
The kidaram is the largest of all variety of vessels used in Chettinadu homes. This huge vessel matches with the gigantic scale of the architecture of the houses. Kidaram is used as a water harvesting device along with the sloping roof and open courtyards which facilitate the rain water to flow into the house. An excellent and ingenious design invented by Nagarathar to harvest water in the drought prone Chettinadu. These beautiful kidarams would normally decorate the four corners of the ‘Mutram,’ another name for open courtyard. If not four, at least one kidaram will be in one corner containing drinking water. The height of the kidarams varies between 3 to 7 feet. The kidarams are made out of either copper or brass. Though copper kidarams are costly, they preserve the purity of water for more than 6 months. That is the magic of the copper. It is interesting to note that the lid to this giant vessel comes in the shape of a roof of a hut.
The Colour Of The Kidaram
The colour of the vessel looks brownish green because of formation of patina on the surface of the brass vessel due to age. According to my estimate it should be 150 years to 200 years old belonging to early 1860s. It is natural that a thin protective layer forms on the surface of aged brass or copper items and this layer is called ‘patina’ which will be brownish green initially and turns into beautiful green colour as per the age of the exposed metal.
The best example of patina is the famous Statue of Liberty, the colossal sculpture on Liberty Island in New York Harbor in New York City, in the United States which is made out of copper. Instead of the original copper colour of pinkish brown, it looks greenish due to formation of patina over the 130 years of exposure to nature. It was commissioned in the year 1886 and is nearly 130 years old.
What is patina?
According to Wikipedia, the free encyclopedia, Patina (/ˈpætɨnə/ or /pəˈtiːnə/) is a thin layer that variously forms on the surface of stone; on copper, bronze and similar metals (tarnish produced by oxidation or other chemical processes); on wooden furniture (sheen produced by age, wear, and polishing); or any such acquired change of a surface through age and exposure. Patinas can provide a protective covering to materials that would otherwise be damaged by corrosion or weathering. They may also be aesthetically appealing.”
Antique lovers, particularly from the west, love their antiques with the original patina formation. Patina gives a beautiful brownish green colour to the metallic objects and is aesthetically appealing. Some people prefer their antiques cleaned thoroughly of the patina to reveal the original color of the object when it was made. Archaeologists find out the age of the object by analyzing the patina.
How I Collected This Wonderful Brass Pot
During one of my trips in search of antiques, I happened to see this beauty in an antique shop in Karaikudi town in Chettinadu. It looked stunningly beautiful and my instinct prompted me to possess it. After the initial inquiries with the shop owner, I realized it is beyond my reach to buy the piece. I kept on dreaming about it. In one of my conversations, I mentioned to my friend Mr Jana Balasubramaniam, an investor by profession and Co-founder and Director in a company, whom we affectionately call Jana, about my visit to Karaikudi and my interest in antiques. He told me to inform him if I visit Karaikudi again and that he would make arrangements for my antique hunting. I did so when I planned to have a second visit.
Jana introduced me to Mr Muralidharan, a native of Karaikudi and a well-known professional. Here I must say that Mr Muralidharan is an excellent host and he personally accompanied me to the antique shops. I confessed to him my desire to own the huge brass water storage pot if I get it within my budget. It was a pleasant surprise to me that the shop owner greeted Mr Muralidharan with respect in the local Tamil language and enquired about the purpose of his visit to his shop. I later realized that being a local professional, most of the shop owners in the locality know him and he was well regarded. Mr Muralidharan managed to finalize the price within my budget including a stone pedestal to mount the huge pot (if the brass pot is not mounted on a stone or a wooden pedestal, there are chances of the base of the pot getting damaged), packing, forwarding and transporting the vessel by road to reach Hyderabad where I reside. The pot was delivered to me in an excellent condition and now it occupies a prominent place in my house with every visitor admiring its regal elegance.
I am grateful to Jana for his wonderful gesture of introducing me to Mr Muralidharan and for making excellent arrangements for my visit to Karaikudi. I am indebted to Mr Muralidharan for taking care of me so well and making it possible for me to own this grand vessel.
The Unique Architecture Of Chettiar Houses
Here I must say something about Chettinadu and Chettiar’s houses. Chettinadu is a hot and semi-arid region. The Chettinadu houses were designed taking into consideration the climate of the region. The materials for construction were selected accordingly to insulate and ventilate the houses. The central point of the houses were the courtyards facing east/west and the houses are built around the courtyards that bring in light, sun, shade, air and rain to the house. Chetti is a short form of Chettiars, also known as Nagarathar, the trading and finance business community in Tamil Nadu. Chettinadu means the region where Chettiars live. They are also called as ‘Nattu Kotai Chettiars’ meaning the Chettiars who live in the houses resembling mini forts or local forts. This entrepreneurial community developed their own architecture and town planning and their houses are unique in their size and design. The houses are huge mansions normally extending from one road to next parallel road. The front entrance door will start in one road and the backend exit door will be in the next parallel road.
The general design is that there will be a central courtyard with a high decorated roof surrounded on four sides by corridors supported by huge wooden pillars. From the corridors will be the entrance to the array of rooms for the family. There will be two or three courtyards in a typical house. The striking part of the houses is the highly carved wooden doors and windows .The houses are generally finished with special plaster made out of lime and the white of the egg, stucco work, terracotta tiled roofs, marble floors and Athangudi tiles that come in a myriad of colors and patterns, and stain glassed windows. The entrances of the houses are adorned with the icons of Gajalakhmi, Parvathi Parameswar and Meenakshi Sundereswar. The belief is that Gajalaksmi brings in wealth and prosperity and Shiva Parvathi couple brings in happy family life to the residents.
These beautiful ceramic jaadis you see in the pictures are used for storing pickles.These are known as pingani jaadi or peengan jaadi in south India meaning that they are made out of porcelain.These double colour beauties mostly in white and brown combination are pride of the kitchen few decades ago.They come in various sizes from huge jaadis for storing pickles for the entire year consumption for those large combined families to small ones to store ghee and curds for daily consumption. These marvellous jaadis come in different shapes but invariably in double colours of brown and white. The standard shape is a tall and cylindrical called kola jaadi. They come in the shape of yellow pumpkin called gummadikaya jaadi or Parangi jaadi. They also come with big belly with narrow base and opening and these are called gundrapujaadi. While in entire south they are called Jaadi (singular) in Kerala state alone they are called Bharani. In plural, they are called jaadis or jaadeelu.
With declining of combined families and increasing mini families in tiny apartments, the concept of storing anything for a long time has given way to use and throw culture. With the onset of such culture the large jaadis have given way to plastic small bottles that meant for use and throw. These lovely jaadis have disappeared from the households and became the rare items for antique collectors. I am fortunate enough to inherit and collect some of these enchanting pickle jars. Some of the families who still value the traditional way of living and who knew the value of storing items in porcelain containers still consider old is gold and use these jaadis. Our elders believed that the health depends on not only what we eat but also what vessels we use for cooking, storing and serving what we eat and drink. They used Brass and bronze vessels for cooking, copper vessels for water storage and jaadis for storing items like pickles, and many other food items and they believed that the properties of the vessel mixed with the food enhance the nutritional value of the food and keep them healthy and happy. Our experience shows our elders were immune to the several diseases that the present generation is suffering. The traditionalists claim that the vessels used for cooking in the bygone days made the fundamental difference.They lived much healthier and happier than our present generation which discarded our traditional cooking and eating style and diverged to fast food and micro woven grade plastics.
I have grown in Jaadi culture. We used to have these handsome jaadis of all sizes in our house in my village Someswaram. We were having large jaadis for storingdifferent varieties of mango pickleslike aavakaya, menthikaya, maagaya and tokkudupachadi for the entire year. The smaller sizes of the jaadis were used to take a small portion of the pickles from the large jaadis for a weekly consumption and for daily serving. Once the small jaadis were empty they were recharged with the pickles and this process continued till the large jaadis were empty. Normally the mango pickle season starts from the months of April and May and all the jaadis will be full with pickles. As we start consuming they become empty sometimes by February or March. By then tender raw mangoes start coming in and my mother used to prepare temporary pickles out of these mangoes.These temporary mango pickles are not prepared as ceremonially as the annual pickles and there will be some compromise on the quality of ingredients since it is meant to be provisional and has to be consumed in a short time till we make the standard variety of pickles.
The Pickle season is a busy time in our house. The jaadis are cleaned and sun dried.There should not be any iota of moisture in the jaadis since moister spoils the pickle.They were sun dried at least three consecutive days. After that they are covered with lid and a cloth and kept them in the corner of the kitchen where nobody will enter.Then there will be exchange of notes with relatives and neighbours as to what varietyof mangoes,chillies and mustard seeds they would be buying and from where and their relative merits and demerits.There will be discussion on what they purchased last year and how good or bad the results were.The next major ingredient is oil and the success of the annual pickle depends on the quality of the oil. Only nuvvulanoone (oil extracted from sesame seeds also known as gingili seeds) is used for preparing aavakaaya and other pickles. My maternal grandfather used to cultivate gingili oil seeds and he used to send us for our annual consumption of gingili oil. For aavakaaya season we used to take the sun dried sesame seeds to our local oil man known as telukuliwadu who has a native oil crusher comprising wooden drum with a log like crushing pestle powered by a bullock and the entire crushing devise is called ganugu. The Telukuliwadu would keep the gingili seeds and a little bit of jaggery into the wooden drum, keep the wooden crusher in the position, make few adjustments and give command to the bullock to move.The bullock will move in circular motion and the crusher will move around the inside of the wooden drum crushing the oil seeds. After 2 hours of slow and constant crushing the oil will form in the basin of the drum which will be collected. I used to sit on the wooden plank connecting the crusher and the bullock and have a circular ride. The oil is transferred into the brass oil cans and carried to the house.
We used to have dedicated mango trees exclusively meant for aavakaaya pickle. People will go to the tree owner and purchase the required quantity from him. Only selected mangoes will be plucked. Fortunately we had our own mango tree in our fields and our requirement of mangoes used to come from this tree.The remaining mangoes will be left on the tree to be plucked latter for mango fruits.
Once all ingredients are in place my mother would consult the panchangam, the Hindu calendar for a good day and time for preparing the aavakaya. Aavakaaya should be prepared when here is no bad time like Varjam, durmuhurtham, Rahukalam and yamagandam, It is a custom in those days to invite elders to prepare the avakkaya. It is a way of showing respect and honouring the elders.My mother used to invite the wife of my grandfather’s brother; a widow, by name Pullamma for this auspicious ceremony. Aavakaya is prepared with devotion and under strict hygienic conditions. Pullammagaru is to put pasupubottlu(haldi dots )to the jaadis since jaadis are considered as Lakshmi pradam and they are treated with adoration. Pullammagaru is to wear a madibatta(a cloth washed, dried and untouched by others) after taking a head bath and then only she would start preparing aavakaya. The entire family is to participate actively and the ceremony is to be a fun and great get- together. My paternal uncle, Baapi Raju garu, used to cut the mangos into right size pieces with the special mango chopper called mamidikaya kathipeeta. Great skill is involved in cutting a mango for the purpose of aavakaya since the mango has to be sliced with a single stroke.The mango pulp should not be pressed but sliced.The size of the cut pieces is very important in the preservation of the aavakaya.If the pieces are too small they will lose the crispness and become soggy. If the pieces are too big the essence of the mango juices will not be released into the mixture with the result we do not get the right consistency and taste. The mango should be cut along with the Tenka (seed).Me and my sisters used to clean the cut mango pieces with a clean cloth and take out the Jeedi (kernel) from the Tenka and the thin layer between the tenka and the jeedi. My mother used to help her by providing necessary ingredients, utensils and jaadis timely to make her job easy. Pullammagaru her own recipe and style for preparing aavakaya.
Before starting the process Pullammagaru used to do a prayer and put pasupubottle (haldi dots )to the jaadis since jaadis are considered as Lakshmi pradam and they are treated with adoration. After preparing the aavakaya ooragaya (pickle) it is stored in jaadilu and it is topped with a layer of oil .The oil prevents any moister coming into contact with the aavakayapachadi. After that the mouth of the jaadi is covered with clean white cloth called vasin iin Telugu and vaedu in Tamil and put the lid over the cloth.The secret behind covering the opening of the jaadi with cotton cloth is that cotton cloth will absorb the moisture around the jaadi and prevent the moisture thus entering into the jar. Even by chance any moisture enters the jaadi, the oil layer will prevent the moister come in contact with the pickle. The aavakaya is allowed to do its magical chemistry for three days and during these 3 days it is not disturbed.After three days my mother will wear madibatta and open the jaadi, stir the contents thoroughly with a ladle .She will transfer a small portion into a small jaadi for us to have a first time taste of the new aavakaya. From the day of preparation of aavakaya till the third day people wait impatiently to taste the first morsel of this red delight. Then starts the process of distribution to kith and kin. The aavakaya is first distributed to the families of sons and daughters. Small quantities of aavakaya packed in small jaadis or glass bottles is distributed to relatives and neighbours as an exchange of good will and wait for their compliments. Similarly neighbours and relatives would also reciprocate the nice gesture of exchanging aavakaya. This mutual exchange is a part of the aavakaya culture.
After the demise of Pullammagaru, my mother took charge of the annual aavakaya preparation ceremony. Subsequently my wife Ramana got interested in preparation of the special Andhra ooragayalu and she used to prepare the pickles with utmost tradition and devotion. She will personally go and select the red chillies. She will bring two types of chillies. One the traditional hot chillies meant for pickles and second the Kashmiri variety which are not so hot but will give beautiful natural red colour to the aavakaya. Her pickles are a real success and she will invariably get lot of compliments from the friends and relatives. Even while we were in Mumbai, the great metro city, Ramana managed to get the traditional Gujarati women who will hand pound the chillies with the wooden rolu and rokali (large size mortar and pestle).After the decline of hand pounding services, she started using the milled powder.She would personally go to the market and select the mangoes after tasting them for correct pulupu and kanda (sourness and pulp). She is now a veteran in preparing traditional Andhra ooragayalu and her best bet is Menthi kaayapickle.
The favourite pickle of Tamilians “Vadumaangai“ is stored in the large peengan jaadis.Vadumaangai is prepared with tender green mangoes and preserved for a year.Similarly in Kerala “Uppumanga” is prepared with tender mangoes and this pickle is stored in brine in large Bharani.
The curd and butter milk is also stored in Jaadilu. During my days in our village, If any guests come to our house and adequate quantity of curds were not available,I used to go to the curd vendors and fetch the curds.The ladies in the farming community in our village used to sell curds stored in small jaadis. You have to pick up the number of jaadis you require and the curd is measured by jaadis. We used to take 3 or 4 jaadis and return the empty jaadis after use. Sometimes my mother used to keep a jaadi full of curds next to the plate and the guests would empty the jaadis. The curds prepared in jaadis taste excellent.
These jaadis are neutral in nature and do not affect or alter the taste,flavour and colour of the contents .The porcelain is a good preservative and keeps germs, bacteria and fungus away and thus the ideal jars to preserve pickles, chutneys and other long stored food items.We should admire the wisdom of our elders in selecting the ceramic jaadis for storage of food items .In our house and in my relatives house the jaadis are used to store jaggery, tamarind, turmeric, red chilli powder, salt, Gongoora chutney, tomato pickle, usirikai(amla)chutney, drumsticks pickle and Ghee.
How to make Andhra Special MamidikayaAavakaya
Raw mangoes: 8 numbers medium sized (approximately 9 cups of Cut Mango)
Step-1: Clean the mangoes with water and dry them thoroughly with a clean dry cloth.Cut them into 12 pieces along with the seed. Remove jeedi and the thin layer.wipe them with cotton clean cloth.Keep them aside
Step-2: Take a big bowl that will accommodate all the ingredients. Place mustard powder, salt, turmeric power, garlic flakes and the fenugreek seeds in the bowl and mix them thoroughly.Add little oil to wet them.
Step-3:Put handful of mango pieces into the masala mixture and roll them in the mixture so that the entire surface of the mango pieces are covered with the masala powder.
Step-4: Take a dry Jaadi and pour little oil into the jaadi to wet the bottom. Now place the marinated mango pieces in the jaadi. Put little oil on the top of the mango pieces. Repeat this process till all the cut mangoes are covered with masala powder and placed in the jaadi.
Step-4: Put some oil on the top of the pickle and cover the opening of the jaadi with the lid. Then cover the opening with a clean cotton cloth and seal with a rope. This ritual of covering and tying the jadi opening with the cloth is known as vasini kattadam
Step-5: The jaadi should be left alone for three consecutive days without disturbing the contents.In these 3 days the mango pieces,the masala powders, the oil and the salt mix and create the magical taste, texture and flavour that is unique to aavakaya. Remove the seal after 3 days and mix the aavakaya with a long dry ladle.Notice the red oil floating on top of the pickle known as oota. Oota is the sour juice of the mango extracted by the salt and mixed with the chilli essence and the oil.
Step-6: Now the Andhra special fresh maamidi kaiaavakai ooragaya is ready for serving
Varieties in aavakaya
In aavakaya itself there are so many verities.The traditional and proper aavakaya is prepared invariably in all Andhra houses and also some few different varieties of the aavakaya are also prepared. I am listing here some of the other varieties of the aavakaya.
Bellam Aavakaya: Bellam( jaggery) is added to the aavakaya to get that experience of sweet and hot taste at the same time coupled with the sour taste of mango and spicy taste of mustard powder.
Allam Aavakaya: Ginger garlic paste is added to the regular aavakaya for that extra spicy effect.
Gutty Aavakaya: The mango is not cut into pieces but sliced to the half way through from the top end and half way through from the bottom end. AAvakaya spices are stuffed into the sliced sections.Rest of the process is same.
Pachakaram Aavakaya: Instead of red chilli powder, yellow chilli powder is used. Yellow chillies are grown in the area around Gollaprolu and Pitthapura in East Godavari district of Andhra Pradesh) .The yellow chilies are also known as gollaprolu mirapakayalu which have a unique taste.
Nuvvula aavakaya: powdered sesame is added to the aavakaya.
Pulihora aavakaya: Pulihora talimpu or seasoning (known as Chaunk or tadka in Hindi) is added to the regular aavakaya for that special flavour.
Menthi aavakaya: Menthi powder (fenugreek powder) is added along with the mustard powder in this variant of aavakaya for that peculiar menthi taste.
Vellulli aavakaya: Vellullipayalu (garlic flakes with the skin are added to aavakaya. The oota will enter into the garlic flakes and when chewed gives a heady taste.
Yendu aavakaya: The traditional aavakaya is sun dried in the jaadi several times till the entire oota is absorbed by the mango pieces.Yendu aavakaya pieces go very well with curd rice.
Usiri aavakaya:In place of green mango pieces, usirikaya (Indian gooseberry) is used as it is without cutting into pieces. The Usiri kaya is pierced with a tooth pick to form small holes to facilitate flow of juices. This aavakaya has medicinal effect according to Ayurveda.
Dosa aavakaya: Dosakaya (Yellow cucumber) is cut into pieces and are used in preparing aavakaya in place of mango.
Senagal aaavakaya: Sanagalu (Bengal gram, chanaor chickpeas) are added to the regular aavakaya.
How aavakaya is consumed
Aavakaya is consumed mainly by Andhra people.Andhra is known as the rice bowl of India and the rice is the staple food of Andhras. They have invented various chutneys, pickles and powders that go excellently with rice.Andhra is also is the place where many varietiesof chillies are grown apart from mangoes, oil seeds like sesame and groundnuts.Ghee is also available plenty in this land. Using all these locally available ingredients, Andhras have since ages are patrons of good food with varieties of side and main dishes that go exceedingly well with rice. For many Andhras, aavakaya is a main dish. They mix aavakaya along with mango pieces, the sauce like pickle along with oota and pour liberal quantity of melted hot ghee with hot rice, make a round ball and consume with relish.For an onlooker fromdifferent region it would like as if they are consuming fire. Aavakaya is also taken as a side dish to enhance the taste of the main dish.The main dish of Mudda pappu with rice and ghee tastes heavenly with the aavakaya pickle as a side dish. Curd rice with aavakaya is a great combination. Aavakaya pickle is also taken as a side dish forIddli,dosa,Dibbarotti,and uppupindi. Aavakaya tastes fabulous within three months of its preparation (during this period it is fondly called Kothavakaya)and after that it slowly loses its zing.
The story of Jaadi
It is a wonder how jaadis emerged into our life and culture and ultimately settled as containers to our traditional pickles and other food items.In the early days all the pickles, curds, ghee etc are stored in earthen pots.I guess that During the British times they used to import chemicals in the glazed ceramic containers and after the consumption of the chemicals the empty porcelain jars are sold to the public. Because of their neutral nature people found them to be the ideal containers to use in place of earthen pots which are fragile in nature whereas porcelain containers are strong and heavy. The British standardised on the double colour of brown and white only to indicate that they contain chemicals and should be handle with care.With the popularity of these jars as a containers for various Indian food items,t hey are manufactured in India with the same colour combination for use in Indian market. These porcelain containers are subsequently acquired a native flavour and called as jaadis. Most of the jaadis I have seen carry the embossed inscription “Parrys”. Parrys is a famous British company established with its head office in Madras, the present Chennai,and the area near this company’s office even now known as Parrys corner. Subsequently Murugappa group acquired Parry and company. The porcelain division of Murugappa group stopped manufacture of Jaadis and are concentrating on bathroom porcelain utilities under brand name Parryware.
Thondi is a copper or brass pot that is used for drawing water from the well. The Thondi shown in the picture is hand made out of copper. Few decades ago when the expanding cities and towns did not have running water through pipe lines and there were no overhead water tanks to collect water by opening few valves., the main source for collecting water are wells.To collect and store water,people were using various vesselsmade out of mostly clay, brass and copper. They used to have different sizes and shapes for various utility functions of fetching and storing water. In order to stand the rugged usage of drawing water from the well, Thondi is invariably made out of copper or brass. The Thondi is used only by the orthodox Brahmins in south India who would use it from the dedicated wells meant to be used only by orthodox Brahmins.
In order to draw water from the well, one end of the rope is tied to the narrow neck of the Thondi, and lowered into the water and with dexterous movements of the rope with the hand the Thondi is coaxed to get immersed in the water. The water filled Thondi is pulled out using the other end of the rope. The water filled Thondi is then carried home by women by tucking one side of the Thondi between the hip and waist and the other side by the firm grip of the arm around the body. There is to be separate timings for men and women to draw water. The men chant their prayers while drawing the water and other holy chanting like Mantrapushpam. The men used to carry the Thondi on their head held in position by the hands or on shoulder with one arm gripping the Thondi. Thondi is a Tamil word and in Telugu it is known as Koojabindi. “Todi” in Tamil means drawing water. The vessel used for Todi is called Thondi.
This particular copper Thondi shown in the picture has a story.That was the year 1948.The backdrop is Kotthurpuram suburb near Adyar in Madras,the present day Chennai. My father- in-law Machiraju Bhaskar Rao garu got a job as Sub-Divisional officer in PWD (Public Works Department) of Madras State, which included the present day state of Andhra Pradesh also. My father-law- is a core Andhra Brahmin from konaseema area of Andhra Pradesh. With the appointment orders in hand ,he shifted to Madras, with his wife, 3 kids and his orthodox mother, Pallammagaru, and taken a rented house in Kotthurpuram. The Kotthurpuram those days is a typical Brahmin Agraharam where most of the staunch Tamil Brahmins live. Kotthurpuram did not have Madras corporation supply of piped water and the locals depend on the wells for water. Kotthurpuram used to have common wells one for each group of 5 or 6 houses. The families draw the water from the wells and carry them to store in their home in large brass vessels. There used to be dedicated wells for Brahmin community where the water is allowed to draw by using Thondi only. The buckets are considered unhygienic and were not allowed to use for drawing water. Washing and cleaning the vessels are not allowed at these wells. The other wells dedicated to other communities water can be drawn bysteel buckets or by using other devices. Washing cloths and cleaning vessels are also allowed at these wells.The orthodox Brahmin families patronise a particular well and will not allow other communities to draw water for the same well. There is also the dictum that the people should use only Thondi for drawing water and other devices like buckets are not allowed.
On the day of arrival to Kotthurpuram, Pallammagaru went to the community well meant for orthodox Brahmins equipped with a bucket and a rope made out of dry coconut husk. She was a widow and as per the custom in those days she had a shaven head and used to wear a plain white cotton sari covering her shaved head and tucked in the two earlobes. The Brahmin community welcomed the orthodox looking new lady in to their community but refused to allow her to draw water with the bucket. Pallammagaru returned home and insisted that my father-in-law to get her a copper Thondi immediately. My father-in-law applied for a half a day leave and rushed to the market and returned with this beautifully looking copper Thondi. This Thondi is used there after by pallammagaru to fetch MadiNeellu(the water fetched after observing thorough hygiene like taking head bath and wearing clothes that are washed and untouched by others). MadiNeellu are used for pooja purpose and for cooking.I was told that Pallammagaru once corrected the Mantrapushpam recital of a Tamil Brahmine and the well community were surprised at the knowledge of the Telugu widow and there after her image and prestige in the community got elevated. For the general purpose water, Pallammagaru used to draw the water from the well and Satyavathigaru used to carry the water to the house. The Thondi is 66 years old. After Pallammagaru demise, the Thondi has come into the custody of my mother-in-law, Machiraju Satyavathi garu and after her passing away in the year 1993,this lovely Thondi was inherited by my wife, Ramana and is there in our house ever since.Now it is a proud piece of antique in my collection.
The design of the Thondi is unique. It has a large belly to hold the water and a narrow neck to regulate out flow of water. The neck flares up to a wide mouth with a rim around the mouth. The narrow neck is also useful to tie the rope around the neck and the slippage is prevented by the belly at one side and the wide mouth opening on the other side. The rounded belly shape snuggly fits into the curve of the female waist. The whole Thondi is handmade and the joints are made so beautiful to look like a design. It has a curvy bottom so that it can be smoothly tilted to pour water into a tumbler for drinking purpose. The entire Thondi is conveniently designed to draw water, carry water and to store water. A real multipurpose grand vessel.
The dug well: The hand dug wells are known to have existed since ancient times.Wells are the basic source of water in most of the towns and villages. Most of the wealthy families have their own private wells and the others use the community wells. Most of these wells are hand dug wells.to dig a well, soil is excavated in round shape like a tunnel into the earth till the water source is found and further 6to 7 feet deep down from the water table.The entire surface of the tunnel will be lined with stones or bricks so that the soil around the tunnel do not slip into the water. After invention of cement,it became a practice to line the tunnel with pre-casted well rings made out of cement which are lowered into the well one over the other. The lining will be extended above the surface up to 3o 4 feet to form a wall around the well to prevent animals and humans from falling into the well by accident.This will also prevents from surrounding water entering the well from the land around. Some of the hand dug wells have a pulley system to draw water with comfort.
The step wells: Step wells are large intricately designed structures with convenient steps from the upper level of the ground sloping down till the level of the water body. These are architectural marvels.People with water pots can step down till the water source and climb back with the water.The step wells are more prevalent in the western part of Indian states like Gujarat and Rajastan. I have also seen a beautiful step well in Mathura, the birth place of Lord Krishna and also in the heritage site of Hampi, the once upon capital of the great Vijayanagara empire. In summer hot days, people go and sit near the water body on the steps for cool ambience. Step wells are centres for social gathering where people meet in the evenings and exchange local news and gossip. The step wells were known to have existed since Neolithic period. There are step wells discovered in Cyprus belonging to 7,500 BC andin Israel belonging to 6,500 BC.
For further reading on copper pots for water please click on the below link:
I am one among those millions world over for whom a cup of freshly brewed hot coffee early in the morning is a heavenly delight. My coffee should be a South Indian filter coffee with fresh decoction taken from well roasted coffee beans with the right blend of chicory powder mixed with fresh hot foaming milk with a balanced mix of sugar. The first coffee in the morning is divine with the pleasant aroma giving a heady feeling.Without this golden brown brew stimulating the taste buds and the rest of the system,the daily routine will never be triggered.
To have that wonderful coffee,you need a thick fresh aromatic coffee decoction .There is a simple device called Coffee filter which gives you that miracle brown liquid called decoction. The decoction mixed with fresh hot milk and sugar makes an excellent south Indian coffee that is normally served in davara set that consists of one saucer like cup with a rim and a tumbler placed inside the davara. The beautiful antique brass coffee filter shown in the picture has served thousands of tumblers of coffee since more than 100 years and must have witnessed the grateful smiles of satisfied coffee lovers. I am really proud of having this most enchanting antique piece in my collection.
The Coffee filter set
The traditional South Indian coffee filter has two chambers that sits one over the other, a lid to cover the top chamber and a plunger. The top chamber has the perforations to allow the filtration to happen.The bottom chamber serves as a collection point of the decoction. Coffee powder is put into the perforated chamber, and the plunger is kept on top of the powder and pressed gently. The plunger is basically a convex disk with perforations and a pin that is welded vertically at the centre of the disk. The purpose of the pin is to lower the disk to sit on top of the coffee powder and to take it out when not required. Hot water is poured on the upper chamber and covered with the lid. The plunger ensures that the falling water do not make a hole in the coffee powder when poured from a height. The plunger takes the pressure of the water and distributes uniformly around the plunger. The hot water seeps into the coffee powder through the holes in the plunger. Over the time, the coffee gets brewed and the decoction percolates to the lower chamber drip by drip carrying the essence and the aroma of the coffee powder. The decoction collected from the first drips mixed with fresh thick milk with adequate sugar makes the perfect coffee and I know people who wake up early in the mornings only to sip this wonderful coffee. Coffee is the motivation for most of the South Indians to get up early in the morning.
The precious gift
This beautiful brass antique coffee filter set was gifted to me by Shrimathi Janaswami Saraswathi garu (“garu” is the respectful way of addressing elders in Andhra Pradesh). Saraswathi garu and her husband Janaswami Venkatappayya garu are closely related to us through our niece Vani. Vani is the daughter of my brother-in-law Machraju Purushothama Rao and his wife Machiraju Parvathi. We used to have frequent mutual visits with Janaswami family while we were in Mumbai. Saraswathi garu was heading a reputed school in Mumbai and Venkatappayya garu was a general manager of Canara bank. Subsequently we settled in Hyderabad and by a pleasant coincidence they have also shifted to Hyderabad and our frequent visits continued.She used to encourage my antique collection and one fine day she gifted this antique brass coffee filter in the year 2006. I was told that the filter was passed on to Saraswathi garu by her grandmother and it must be by any means more than100 years old.Those were the days the stainless steel has not yet invaded into domestic utilities and hence this filter is made of pure brass. Moreover, the coffee tastes at its best in brass filter and served in brass davara set. I am always grateful to this noble lady for her gracious gift.
My experience with coffee
My first experience with coffee was in the year 1950 prepared by my mother in our village Someswaram. My grandfather Shri Yenugu Krishna Murthy Garu is a connoisseur of coffee and he was one of those privileged people in the village to have coffee in those days .My grandfather used to buy coffee beans in bulk from the nearest town Rajahmundry and store them. My mother is to pick up one week’s consumption, roast them to a dark brown colour and pound them to a fine granular powder.Subsequently he used to buy fresh readymade powder. There were no metallic coffee filters available those days around my village. My mother used to keep coffee powder in a bronze tumbler and pour over it hot boiling water and keep a lid for brewing. Then she used to filter the brew through a fine cloth which would allow the fine decoction to filter down and arresting the residue. We used to call the process Gudda coffee (“gudda” means cloth in Telugu). My next taste of coffee is in Kakinada, Dwaraka Lunch Home in the year 1956. I did not know how it is made but there is nothing special to mention about it.
My first real filter coffee experience was at Madras (present day Chennai)in the year 1961.My sister and brother-in-law used to stay in West Mambalam, Madras, the core area for typical Tamil culture. My sister adapted quickly to Tamil culture, particularly to the early morning filter coffee and I had my first taste of filter coffee in my sister’s home. When I used to go for a stroll in the streets of Mambalam in the morning, the air was filled with aroma of freshly ground coffee and occasionally mixed with fragrance of jasmine flowers from the plaited hair of passing by women, with M.S Subbalakhmi rendering Venkateswara Suprabhatam in her melodious voice, the gents with “Hindu” newspaper sipping hot fresh filtered coffee.I cannot forget this nostalgic experience of my early days at Madras. Subsequently, I stayed in Chennai for 12 years from 1967 to 1973 and from 1983 to 1989. But by then the cultural romance has gone out of daily life.
How to prepare good south Indian filter coffee.
The taste and Aroma of the coffee comes from quality seeds like Pea berry, Plantation, Arabica and Robusta. You can also use the combination of these two verities of seeds to get the best out of the both seeds. The seeds have to be roasted to dark brown shade till they emit the deep aroma of the roasted coffee.The roasted seeds are to be grounded to granular powder neither too fine nor too rough.It is ideal to grind coffee powder just before the filtration by using the traditional hand grinding machine. Addition of Chicory is optional.Some people like to add chicory because it gives extra texture and colour to the coffee.Taste of the coffee also depends on the quality of water used and the milk.Ground water with lot of minerals,corporation water with too much of chlorination will spoil the taste of the coffee.Use good potable water for making decoction.The milk should be fresh and thick to get the real zing out of the coffee.In this occasion I should mention about the “Degree Coffee of KumbaKonam” which is very popular for its authentic south Indian filter coffee.In southern states like Tamil Nadu and Karnataka, Coffee is affectionately called as “kaapi”. In Tamil Nadu hotels, restaurants and dairies buy milk from the vendors by testing the quality of the milk with a lactometer and the quality is rated in degrees.Hence any milk that measure up to the degree standard is called degree milk. In Kumbakonam, coffee is prepared with degree standard milk and hence it is called as “Kumbakonam degree coffee”.
How to prepare a good South Indian Filter coffee
1- Boil pure water(mineral water recommended) in a steel vessel.
2- fill the upper chamber of the coffee filter with fresh coffee powder depending on the size of the coffee filter and the number of coffee tumblers required.Minimum you should keep fourheaped tea spoon full of coffee powderif the filter is small and six if the filter is large. If you keep less,the water will just run away from the upper chamber without percolation. Even for single person there should be a minimum amount required.If the number of tumblers required is more additional coffee powder is to be added.
3- The coffee powder in the upper chamber should not be too loose or too tight. Just press the coffee powder with your fingers gently. If it is too loose hot water will just run through the powder without any percolation. If the powder is too tight the water settles down on top of the powder and will not percolate down and even if it does it takes lot of time.
4- Place the plunger on top of the coffee powder.
5- Place the upper chamber on the top of the lower chamber tightly.
6-Pour the boiling water on top of the plunger and keep the lid.
7- Keep aside the filter for 20 to 30 minutes for brewing. The decoction will be collected in the bottom chamber.
8- Boil the fresh degree milk in a stainless steel vessel.
9- Take the tumbler from the davara set, add 1/2 inch level of filtered decoction, and add hot milk to the required strength of the coffee.If you want your coffee to be strong add less milk and for lighter coffee add more milk. Add sugar as per the taste. The proportion of milk to the decoction has to be experimented initially till you hit the required taste.
10- Hold the coffee tumbler in your right hand and the davara saucer in your left hand and start whisking the coffee from tumbler to saucer and saucer to tumbler in quick motions repeatedly for three or four times till a nice brown froth is collected by the aerated coffee. Take care not to spill the coffee in the process. By practice you develop the art of whisking the coffee.
11- Keep the coffee tumbler in the davara saucer and serve.
The culture of Coffee Serving
The tradition of serving coffee in davara set started with the practice of echai(no contact with saliva) by orthodox Iyer and Iyengar and other Brahmin families of Tamil Nadu. With echai practice the tumbler should not touch the lips and hence they used to drink coffee by pouring directly into the mouth from a respectable distance. To regulate the heat of the coffee to avoid the burning of the mouth, the saucer is used to cool the coffee till right temperature is arrived.Then the coffee is transferred to the tumbler and then to the mouth. The davara saucer is also used to whisk the coffee into the tumbler and vice versa to aerate and achieve the right temperature.
It is a tradition in Tamil Nadu to offer coffee to the guests. The coffee should be a filtered coffee served very hot. It is considered as bad manners if you serve cold or staple coffee and there are chances that the guests will get offended.
In some traditional families the coffee filter should be brass (not stainless steel) and served in brass davaa set. The well maintained brass items shine like gold and brass is considered as Laksmipradam (equivalent to goddess Lakshmi). In some well to do Tamil families, they also use silver coffee filter and silver davara set. As a mark of respect, most Tamil families offer the coffee made out of the first collection of the decoction to the elders of the families.
The Modern coffee house sand coffee bars.
Time has its own magical effect on people.Things have changed.Now with NRI culture huge coffee mugs have taken the place of good old davara sets. The convenience of instant coffee has taken upper hand over the time consuming filtered coffee.The beautiful coffee filters have become a collector’s items.
Now, the youngsters prefer the modern coffee houses that sprang in all cities and towns.These places are trendy lounges where people can sit leisurely and sip mugs and mugs of coffee with friends or with laptops in front .Drinking coffee in joints like Cafe Coffee Day,Barista,Costa coffee, cafe Mocha and Starbucks is all about cooling with friends and catching up social get-together.Coffee today signifies bonding and great reason to spend time with people you like.Inthese up market cafes you get variety of coffee selections with really magical names.I have tried some of these coffee menu and I am sure you may also would like to try if not already done.
Expresso: Expresso is a strong black coffee made by forcing steam through dark- roast aromatic coffee beans at high pressure. A perfectly brewed expresso will have a thick, golden brown foam on the surface. Adding a dollop of steamed milk completes the drink.
Cappuccino: A Cappuccino is a combination of equal parts espresso, steamed milk and milk froth. This luxurious drink, if made properly, can double up as a desert with its complex flavours and richness.It is common to sprinkle unsweetened cocoa powder or grated dark chocolate.Iced Cappuccino makes a great summer drink.
Americano: An Americano is a single shot of expresso added to a cup of hot water. Many coffee houses have perfected this brew which is a creamy, rich coffee that one can savour.Get the maximum flavour from your Americanoby keeping the amount of milkto a minimum.
Caffe Latte: This is a single shot of expresso mixed with three parts of steamed milk.Pair this with cookies,sponge cakes and even Italian bread for a unique and satisfying breakfast.
Caffe Mocha (Mochachino):This is Cappuccino or Caffe Latte with either chocolate syrup or powdered chocolate.This versatile drink can be made in several ways.Add cocoa powder or grated chocolate for flavour and garnish with whipped cream to make it more delish.
Caramel Macchiato: The most common method of making caramel maccciato is by combining espresso,carameland foamed milk.Steamed milk is usedsometimes and vanilla is often added for extra flavour. You can add sugar as well,but be warned, the drink is already sweet as it is.A caramel sauce topping makes it all the more lip-smacking.
Long Black: As the name suggests,this is a cup of rich-bodied black coffee,and black coffee alone.It is usually made by topping a single shot of espresso with a cup of hot water,with or without sugar.
Flat White: This is ideal for those who enjoy the strength of cappuccino,but not the foam that goes with it.To make a flat white,simply top up an espresso with steamed milk,but make sure that you only add the milk and not the foam.
The story of coffee- How it is discovered
I will not be doing justice to this article if we do not appreciate how this wonderful drink is discovered and passed on to our generation for us to enjoy and admire. I read from Wikipedia that a goat-herder discovered this coffee plant and the story goes like this
“ A 9th-century Ethiopian goat-herder, Kaldi, who, noticing the energizing effects when his flock nibbled on the bright red berries of a certain bush, chewed on the fruit himself. His exhilaration prompted him to bring the berries to a Monk in a nearby monastery. But the monk disapproved of their use and threw them into the fire, from which an enticing aroma billowed and the monks came out to investigate. The roasted beans were quickly raked from the embers, ground up and dissolved in hot water, yielding the world’s first cup of coffee. The story is first known to appear in writing in 1671, and thus may be fanciful.”
The antique brass and bronze pots shown here are exclusively used for cooking Andhra Curries. In traditional Andhra meal there will be five items invariably – Muddapappu, curry, chutney, pulusu, rasam and curds or butter milk with lots of accompaniments like pickles, powders, appadam, vadiyalu, ooramirapakayalu etc. Out of all Andhra meal items curry, known as koora takes an important position. It is the main dish. So the success of the meal depends on the success of the curry. Hence dedicated vessels are used to prepare this important dish. I have collected four curry pots and out of them two are from Andhra and two are from Tamil Nadu.The curry pots from Andhra are made with brass metal and called kooraginny and the ones from Tamil Nadu are made with bronze metal and called vengalapannai. Both the varieties have different shape though the utility and the functionality are same. In Hindi language curry pot is called handi.
The Andhra Brass curry pots have beautiful shape that serve both for functional purpose and aesthetic value.The” U” shaped coking vessel has a thick body so that the heat is distributed uniformly and the curry is cooked evenly.The brass pot has wide open mouth to facilitate easy movement of the ladle that is used for stirring the contents for uniform cooking.There is a wide rim at the mouth of the vessel so that the vessel is not slipped at the time of handling and to have a firm grip.The wide mouth with the rim also helps in sealing the mouth with a metal plate to prevent the spicy vapors going out of the pot and preserve the moisture.
The Tamil Nadu counterparts have a lovely bowl like shape with narrow base and wide mouth.There is a grove between the main body of the cooking pot and the opening.This groove is designed for the hand grip and gives excellent aesthetic sense.The narrow base allows the flames of the fire stretch up to the full length of the pot giving the pot uniform heat for excellent cooking results.I have acquired these enchanting pieces from an antique dealer in Madras, now called as Chennai, the capital city of Tamil Nadu state.
The Andhra pots are the family inheritance. These pots were used by my mother and she used to turn out very delicious curries from these beauties. I also understand that my grandfather’s mother-in-law, KavammaGaru (garu is a respectable way of addressing elders), alsoused these wonderful pots for cooking mouth-watering curries. Her special dish was Vankaya karampettina koora. I understand that in our village Someswaram, the neighbours of our house used to plead with KavammaGaru to prepare this special dish and she used to prepare and distribute to them and enjoy such service as a gesture of good will. Even after her death, whenever they think of Kavammagaru, they used to praise her Vankaya karampettina koora. I am presenting the recipe of this wonderful dish passed on from Kavammagaru to my mother and there upon from my mother to my sisters and later to my wife. This antique brass curry pot and the recipe of Vankaya karampettina koora are more than 100 years old .The recipe is preserved and practiced by my wife so that we do not lose touch of this rare delicious dish.
How to cook Vankaya Kharampettina koora in Antique brass curry pot
The recipe for Vankaya Kharampettina koora
The speciality of the vankaya karampettina koora is that it is stuffed with a spicy powder of lentils, fenugreek seeds and redchillies. The fine taste of Indian lentils combined with the flavour of fenugreek seeds and the hot taste of red roasted chillies gives this dish a rare combination of taste that is to be experienced. The name Vankaya karampettina koora means the brinjal stuffed with hot spices. The brinjal is also called as aubergine or eggplant.
12 fresh tender purple brinjals of round shape.
2 table spoons of Sanagapappu (Bengal gram)
2 table spoons of Minapapappu (Black gram)
Menthulu: 1/2 table spoon of Menthulu (fenugreek seeds)
10to12 Medium sized red dry chillies.
Wash thoroughly the brinjals with the stalks. Trim the stalk ends.
To prepare the stuffing powder:
Take the antique brass curry cooking pot and heat it moderately on fire.Add ½ a table spoon of oil. When the oil is on medium heat add fenugreek seeds first followed by Bengal gram, black gram and red chillies cut into pieces.Fry till the grams take a golden brown colour and the red chillies take a darker shade of colour.Remove from the heat and cool the mixture in a plate.Put the mixture in a grinder and grind to a granular powder.Powder should not be too fine.It should be granular.
Prepare the brinjal for stuffing:
Take each brinjal and slit the bottom end upwards towards the stem till you reach the ¾ length of the brinjal .Make another similar slit from the bottom of the brinjal this time at right angles to the previous slit thus slitting the brinjalinto 4 sections. Now the brinjal is ready for stuffing. Now stuff the powder into the slit sections of each brinjal till it holds. Stuff all brinjals.
Cooking the stuffed brinjal:
Heat 2 table spoons full of oil in the antique brass cooking pot .Add the stuffed brinjals one by one. Stir the brinjals in the vessel so that the oil is smeared to each brinjal. Scatter the remaining powder over the brinjals. Sprinkle ¼ cup of water on the brinjals in the curry pot and cover with a thick plate as a lid on the pot, pour ¼ a cup of water in the plate, keep the fire in low and let the contents simmer on a low fire for 20 minutes.The water in the cover plate gets heated and there is heat surrounding the entire curry pot. This gives uniform heat to the brinjals for excellent cooking and seals the juices and flavors inside the pot. Keep tossing the brinjals occasionally by tilting the curry pot with jerks by holding the rim of the pot with a dry cloth. Stirring by ladle may damage the shape of the brinjal. Cook for another 20 minutes or till the brinjals are well cooked to a tender soft condition. When you take them into serving dish hold each brinjal by stem or use a flat spoon like atlakada or dosa ladle.