Annamayya’s Culinary Ode to Lord Venkateswara
Indira vaDDinchaniMpuganu/chindakayiTlEbhuujiMchavOswAmi
akkALapASAluappAluvaDalu/pekkainasayidaMpupENulunu
sakkerarAsulusadyOghRutamulu/kikkiriyanAragiMchavOswAmi
meerinakeLaMgumiriyapudALiMpu/gUralukammanikUralunu
sArampubachachaLLuchavuluganiTTE/ kUrimitOjEkonavOswAmi
pinDivaNTalunuperugulu/ meMDainapASAlumechchimechchi
koMdalapoDavukOridivyAnnaalu/veMDiyumechchavEvEMkaTaswaami
The kirtana by poet-singer Annamayya paints a vivid picture of a heartfelt meal offered to Lord Venkateswara, lovingly prepared by Goddess Lakshmi. The poet requests the Lord to savor each dish with delight. This elaborate offering showcases the culinary richness of the 15th century, emphasizing wholesome, freshly prepared dishes over junk food. Here are the offerings detailed in the kirtana:
- Akkāla Pāsaalu: A creamy paayasam made from akkuLLu rice, a delicacy prepared with devotion.
- Appālu: A sweet delicacy akin to bobbaTTu, showcasing a rich, festive flavor.
- Vaḍalu: Round cakes made from black gram, deep-fried in oil or ghee, offering a savory and crispy delight.
- Pekkaina Saidampu Peṇulu: Also referred to as “PhENika” or “Peṇi,” these sweet cakes are crafted from wheat flour, sugar, coconut, and cardamom. They are intricately rolled, fried, and dusted with powdered sugar, creating a foamy appearance. These treats are served generously.
- Sakkera Rāsulu: A heap of sugar served alongside the meal, allowing the eater to add sweetness to their preference.
- Sadyoghṛitamulu: Freshly churned butter or clarified ghee, served as a quintessential accompaniment.
- Kikkiriya Naraginchavo Swamy: A gentle request to the Lord to keep all these dishes nearby and relish them happily.
- Meerina Keḷangu Miriyampu Tāḷimpu Kūralu: Spiced curries made from tubers, reflecting the Rayalaseema tradition of enjoying roasted or fried tubers as snacks.
- Kammani Kūralu: Mildly spiced curries, prepared without heavy spices or tamarind, highlighting their simplicity and wholesomeness.
- Sārampu Pachchaḷlu: Chutneys crafted with cooked vegetables and enriched with spices, offering a tangy and savory balance.
- Chavuluga Niṭṭe Kūrimito Jēkonavo Swami: An earnest plea to accept these mouthwatering dishes with love and affection.
- Pinḍivantaḷu: Pastries and other traditional baked goods, made with skill and care.
- Perugulu: Fresh curds, a cooling and refreshing addition to the meal.
- Meṇḍaina Pāsaalu: Additional wholesome and flavorful dishes, rounding out the elaborate feast.
This offering reflects the culinary traditions of the 15th century, showcasing a variety of sweets, paayasam, spicy curries, and chutneys. Notably, ingredients like chilies, potatoes, and tomatoes—common today—were unknown during Annamayya’s time. His kirtana underscores a preference for nourishing, wholesome dishes, celebrating the simplicity and authenticity of food prepared with love and devotion.
– Dr Purnachand GV
