User:Nellai Saiva Pillai

Tirunelveli Saiva Pillai

They call themselves very pure. But this doesn't stop them to intermarry with all other types of Saiva Vellalars. Mostly TSP's from Kadayam, Tenkasi, Tirunelveli District, Alwarkurichi, Tuticorin District [Thoothukkudi], Kutralam, Papanasam, Ilanji, Kulasekarapattinam claim themselves as SUPERIOR to other Saiva Pillai's. These TSP's are usually Pannaiyars along the Tamirabarani River Side. Scholars are more here. They follow Saiva Agamas சைவ ஆகமங்கள்:wikipedia says.

Origin & evolution of Pillai caste in India

Iravatham Mahadevan says in his pioneering research, ...."We can therefore conclude that the Harappans and the Neolithic people of Tamil country spoke the same language, namely Dravidian. It is recorded that the Neolithic people of South India were in contact with the Late Harappan or post -Harappan people of the Deccan. It is known that gold for the ornaments found at Mohenjodaro came from the Kolar gold fields in Karnataka. Finally, reference can be made to the traditional accounts in old Tamil literature tracing the origin of the Velir chieftains to migration from the Saurashtra region of Gujarat which was at that time part of the Harappan civilization.".... My Notes: The above name VELIR, VELAN, VELLALAN, VELLANMAI are all related. That's why Vellalas are always worshipping the Velir God, the Shiva & the Murugan, So We the Vellala Pillais are descendents of the Early Tamils, the Indus Valley Tamils, we also came to the North to the South especially from the Saurashtra - Gujarat to the South. That's why the Tamil Kings always called themselves "Velir" "வேளிர்" means they are part of the Vellala community. The term "Valavan" "வளவன்" also rooted from to the Velir - Valava - Velava. "Valavan" means the person who develops the land by tilling, the person who brings "Valamai" to the Tamil Mother Land. It is no irony that present day Dr. Kalaignar KArunanidhi is also called as an reincarnation of the "Karikal Valavan" - the Chola King. "வேள்" "vEL" as such is a respected name in Tamil. NadigaVel "நடிகவேள்" means, the master of acting, that அடை மொழி given to M.R.Radha. So, even the Pillai community people used to call each other by "AvaaL" "IvaaL" அவாள் இவாள் என்னவேள்? [என்னவே? என்னஓய்? - these are considered less respectful] That's why the allied Vellala castes of the Kerala, the Nairs and the Pillais still consider themselves Kshatriya first. That's why I wrote an article recently that the Aishwarya Rai from Karnataka is a Vellala caste, the Bunds. Also refer the Veera Saiva - Gowda link of the Karnataka with the Kashmir Saivism [Kashmir is near to the Indus Valley]. So Saivaite People! I request you all to propagate our Saiva Tradition through out the World with Zeal and Zest, while remembering our Glorious Past! Thanks to www.Harappa.com and Iravatham Mahadevan retired IAS Officer from Tamilnadu and Renowned Tamil - Brahmi Scholar.

The Food Habit of Saiva Vellalar's

அவியல் Aviyal	Mixed vegetables. This is one of the IMPORTANT food of a Vellala. Without aviyal no Vellala food rites is complete. During festival times, baked Palak kottai (Jack fruit) also added for extra taste. Children fight to get a share of a pala kottai. Aappam ஆப்பம்	As veg people, saivaites eate aappam with Thenkaip Pal (Coconut milk) Adai அடை	The taste of Tirunelveli Adai Thosai is unbeatable Sodhi சொதி	This is again done with Thenkai Pal (coconut milk). It is a must on the 3rd day saiva pillai marriage ceremony. heavy food. add potato chips and inji thuvaiyal for side dish. a beautiful blog post on Sodhi making is here.. must see Haranprasanna 2:20 PM மணிக்குச் சொன்னது: சொதி திருநெல்வேலி சைவப் பிள்ளைமார்களின் பிரயேக உணவு. பிள்ளைமார்களின் வீட்டில் கல்யாணம் கழிந்து மறுவீடு சமயத்தில் கண்டிப்பாகச் சொதி உண்டாகும். சொதிக்குத் தொட்டுக்கொள்ள இஞ்சி பச்சடி அல்லது இஞ்சித் தொவையல் கட்டாயம் வெண்டும். (சொதி தேங்காய்ப் பாலில் செய்யப்படுவது. அதைச் சீரணிக்க இஞ்சி அவசியம்). அத்தோடு உருளைக்கிழங்கு காரப் பொறியலும் அவசியம். அப்பளமும் கூட. இது இல்லாத மறுவீடுகளில் முன்பெல்லாம் பிரச்சனை உண்டாகும் என்பார்கள். ஒரு தவசிப்பிள்ளையின் சமையற்திறமை சொதியைக் கொண்டே எடை போடப்படும். இப்போதும் சைவப்பிள்ளைமார் வீடுகளில் சொதி சிறப்பான உணவு. How to Cook Sodhi?

Sivaneri, Saivaneri, Vegetarianism, How it all came to Tamilnadu?
 * மரக்கறி-சிவநெறி-ஆசீவகம்-வேதநெறி-விண்ணெறி-செயின நெறி-புத்த நெறி
 * சைவம் என்ற சொல்லுக்கும், உணவுப் பழக்கத்துக்கும் தொடர்பே இல்லையா?
 * எப்போது மரக்கறி சைவமானது?

Koottanj Joru கூட்டாஞ் சோறு	This is a mixer of all vegetables and rice -beautiful taste-mostly after any ceremony this food is must, just to ensure that no waste of food is made. Muzhu Uzundhu Dosai முழு உழுந்து தோசை	this is a unique dosai, made of full black Urad Dal -or karuppu uzundhu -add chinna vengaya chtni and nalla ennai -superb! Ney Vilangkai நெய் விளங்காய்	full of pottu kadalai, ghee, and white sugar. must in any pandigai times. திரட்டுப் பால் Thirattup Paal	This is a Coconut Milk made Sweet Item, very famous in Tirunelveli & Kanyakumari District Pillai houses. They are full of Cholestrol, but very tasty. Needs more than 5 coconuts to make even small amount. Mudhari koththu முந்தரி கொத்து	festval time palaharam. inside pooranam பூரணம் is found. made of maida Thuvarm Paruppu Sadham துவரம் பருப்பு சாதம்	made of thuvaran paruppu. add appalam for taste Ulundhu Paruppu Sadham உழுந்து பருப்பு சாதம்	a unique rice food, made with black urad dal (karuppu uzhundhu -udaithathu). ellu thuvaiyal and nalla ennai is mixed to make first serving. aviyal is side dish. second serving is with thayir. Ragi (kaeppai) dosai கேப்பை தோசை	Ragi or Kaeppai is good for health. so this dosa with sinna vengaya chutney is great. add only til oil for chutney - nalla ennai smell is itself a taste. Thattai   தட்டை	Made of rice, red chilly, thuvram paruppu -this tasty palaharam is unique to pillai's மாம்பழத்து சாம்பார் Mango SAMBAR	This Sambar, made of ripen Mango, is a very delicious Sambar.There was a famous Tamil Proverb here :- தாய் ஊட்டாத சோற்றை மா ஊட்டும். -means that A Mango can make a great appetizer than a Mother's affectionate feeding அதிரசம் Adhirasam	This is a Sweet Pan Cake, made of Rice, Sugar, Elaichi. Diwali sweet. Very difficult to make it perfectly. But only perfect Adhirasams are tasty. ஓலைக் கொழுக்கட்டை	Olai Kozhukkatai is a dumpling made in Palm Leaves. Great smell!,taste!. இனிப்பு & உரைப்புக் கொழுக்கட்டை	This is two rice made dumplings. Very famous during Pillaiyar Chaturthi. குழாய் புட்டு	Puttu is a famous Kanyakumari Dt, Kerala Food variety. MAde of Pacha Arisi Mavu, this puttu is sweetened with malai vazai pazham or Naattu vazai pazam. Sugar and coconut also added. பீட்ரூட் ஜாம் 	Famous in Saiva Pillai kalyana pandhals, this Beat Root Jam is a new addition to the Saiva Samayal. It is a mixture of Beat Root, Honey, Pericham Palam. எரிசேரி Eriseri	Eri Seri -again a Nagerkoil, Kanyakumari recipe. Made of Thengai, Senai Kizangu, like a pachadi, very special in Kalyanam, Marriage functions. புளிசேரி Puliseri தீயல் Theeyal	Like Pulik kuzhambu, but lot of variations required. காணத் துவையல்	Kanam is a Grain. It is very rare to see other people to use it. பழங்கறி	Pazhang KaRi means all the excess food items of any Celebration or Mourning are mixed with each other to produce everlasting old food. This avoids wastage of food, and also offers a different taste. கூழ் Koozh	Cool is Kuzh. Ragi kuzh, Kambang kuzh, Saththu maavuk kanji.. உளுத்தங் களி	Made of urad dal, this Kali is great help to skin, hair. Add Thengai thundu for digestion. Dont drink water for 2 hrs after eating Kali. இனிப்பு அவல்	Aval is a idiththa arisi. It is very healthy. Brown aval is very good for health, while white aval is light on diet. Add coconut seeval (thuruval), and chini, a good time pass is ready for the evening. உரைப்பு அவல்	Chilli aval is just a counterpart to the sweet aval. அவலும், பாலும்	Add milk with aval to have a healthy fast food. மோர்க்குழம்பு	Morkuzhambu means made of more, manjal, vella poodu, red chilli etc. It is called as "Kadi" and a famous add on in Punjab food. முழை தயிர் = மோர் sutha tamizh sol for more is Muzhai Thayir பொரியல்	If the vegetables are fried then it is called "Poriyal" துவரன்	Thuvaran means just side dish, or the so called Poriyal பிரதமன் Payasam	Pirathaman means PAYASAM. Arisi Payasam, Vella Payasam, Semiya Payasam, Pal Payasam etc. Add APPALAM and POONDHI and CHINI and KADHALI PAZHAM (BANANA) with this and eat on the GREEN banana leaves (வாழையிலை) -Oh god! thats beautiful experaince one can have. The slippery PAYASAM escaped your fingers, while you drink the rest with the smell of the newly cut banana leaves. Its a healthy hygienic food!. கத்திரிக்காய் கொஸ்த்து Kathirikkai Kosthu - a Karkarthar Samaiyal	Chidambaram, Mayavaram, Sirkazhi areas are more occupied by Tanjore or Thanjavur Saiva Vellala Pillaivazh. Especially the Karkathar. This Kathirikkai Kosthu (Brinjal Kosthu) is a specialty from them. To know how to make it, please visit www.kumudam.com - Kumudam weekly

வெண்ணெய் கச்சாயம் Vennai Kachchaayam	This is for pregnant woman, to improve their health. Made of Cheese. கம்பர் இயற்றிய திருக்கை வழக்கம் என்பது வேளாண் பெருமக்களின் கொடைக் குணத்தைச் சிறப்பித்துக் கூறும் நூலாகும். இந்நூல் 59 கண்ணிகளைக் கொண்டு, வெண்டளையான் வந்த கலிவெண்பாவாகும். இராமாயணம் இயற்றிய கம்பர் எழுதிய ஒன்பது நூல்களுள் திருக்கை வழக்கமும் ஒன்றாகும். read more here...