Punugun daavi navOdanambu miriyampun boLLatO jaTTi cu
Yyanu nAdArani koora guMpu muku mandai yErcu naavam jigu
Rkonu paccaLlunu baayasaannamulu nUrungaayayalun jE suru
Kkanu nEyuM jiripaalu velluvuga naahaaraM biDun Seetunan
(Amuktamalyada by Srikrishna Devaraya)
Periyalvar, also known as Vishnuchitta, was one of the twelve Alvar saints of the Vaishnava tradition in the 9th century. He was the foster father of Andal and was renowned for his exceptional hospitality, welcoming guests from noon until midnight in all seasons. A verse from the Telugu epic poem “Amuktamalayada,” composed by Krishnadevaraya in the 15th century, describes the variety of foods Vishnuchitta prepared for his guests during winter, emphasizing dishes suitable for cold weather.
Punugum Davi Navodanambu
The verse highlights Punugudavi, a type of rice known during the Vijayanagara period, similar to how Akkullu is recognized today. When this rice was cooked and served hot, it helped generate body heat, making it ideal for consumption during the cold months.
Miriyampu BoLLatO JaTTi Chuyyanu Naadaarani Kura Gumpu
Vishnuchitta prepared various curries in succession, each incorporating pepper powder, ensuring the continuous sound of cooking in his household.
Mukumandai Yerchu Navam Jigurkonu PachachaLLu
By adding a small quantity of mustard powder to curries and allowing them to ferment, the spicy flavor was enhanced. This method was used with vegetables like cabbage, cauliflower, pumpkin, bottle gourd, and bulbous roots (such as Kanda), which were then combined with yogurt and mustard powder, seasoned, and garnished with coriander leaves. This dish, known as Aavapacchadi, was particularly valued for its medicinal properties, helping to alleviate symptoms like a runny nose common in winter.
Payasannamulu
This refers to various puddings made from rice, milk, and sugar, enjoyed during the cold season.
noorun gaayalunu
Various pickles were prepared, intended specifically for winter consumption.
Che Surukkanu Neyum
Ghee, when served hot, sizzles as it is sprinkled over food. In those times, there was no hesitation in using ghee liberally, given the abundance of dairy products and the physical labor people engaged in.
Chirupala Velluvuga
This describes milk boiled down to half its original volume, known as ‘Chirupalu.’ During winter, this concentrated milk was often served with pepper powder and poured in a stream, substituting yogurt with milk and sugar. This practice was also mentioned in the street play “Kreedabhiraamam” by poet Srinatha, noting the availability of various food items for just one rupee at the Lakshmanavajha family’s hotel, including sugar mixed with milk during meals, creating a healthy winter option.
Poets have long been driven to share wisdom and insights that promote a life of quality and purpose. Their works often serve as a testament to the human desire to distinguish between good and evil, and to raise awareness about the importance of living a virtuous life.
A seminal example of this is the ‘Amuktamalayada’, a 500-year-old devotional treatise that doubles as a comprehensive social science encyclopedia. Despite the passage of time, the book’s timeless wisdom and insights remain remarkably relevant, offering a rich tapestry of knowledge that warrants careful examination and reflection.
