Thovalai Maanikka Maalai: Floral art that glitters like gem
One of the leading torchbearers of this timeless craft is 40-year-old M T Vanitha Sree, a woman who is not only preserving her family's tradition but also expanding it to benefit others. Thovalai is well-known for its vibrant flowers, and Vanitha, along with her family, has been making these exquisite garlands for decades. Every day, she, along with her father M Muthumperumal and mother M Tamilarasi, meticulously crafts the Maanikka Maalai to be sent to the renowned Sree Padmanabhaswamy Temple in Thiruvananthapuram, Kerala — a link that has existed for around 146 years.
Despite having a modern educational background with a B.Tech and MBA degree, Vanitha remains closely attached to this heritage art. She also worked as a software quality testing engineer for six years. She not only makes the Maanikka Maalai daily but also teaches it to local women, providing them with a way to earn from home. She also travelled to Rajasthan to instruct foreign tourists and Kolkata to teach floral art to students and others. Her uncle, S Sutalaiyanti, 56, shares the same mission, teaching men and women in the nearby village of Chenbagaramanputhur.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Hans India
3 days ago
- Hans India
Kancheepuram's sacred ‘Koil Idli ' inches closer to GI tag recognition
Kancheepuram: The iconic Koil Idli, a time-honoured delicacy served as an offering at the historic Sri Varadharaja Perumal Temple in Kancheepuram, is now on the path to receiving a Geographical Indication (GI) tag, a move expected to cement its cultural and culinary significance. The Tamil Nadu Food Processing and Agri Export Promotion Corporation (TNAPEx) has submitted the formal application for GI status, with support from the Madurai Agribusiness Incubation Forum -- an initiative jointly promoted by NABARD and the Tamil Nadu Agricultural University (TNAU). The recognition, if granted, will offer legal protection and boost efforts to preserve the traditional method of preparation that makes the Koil Idli unique. This distinctive idli, unlike its soft and fluffy South Indian counterpart, is known for its coarse texture, rich flavour, and sacred significance. Measuring nearly a foot in length, it forms part of the daily ritual offerings to Lord Varadharaja during the temple's Thiruvaradhanai ceremony. By 7.45 a.m., the steamed idlis are distributed to devotees as prasadam, alongside other traditional offerings like Venn Pongal, Ksheera Annam, Dhadhyonam, and Puliyodharai. The idli's preparation is rooted in centuries-old temple tradition. Coarsely ground parboiled rice and whole urad dal form the base, mixed with crushed black pepper, cumin seeds, dry ginger powder, asafoetida, curry leaves, ghee, sesame oil, sour curd, and salt. The batter, fermented overnight, is then poured into bamboo baskets or steel tumblers lined with dried Mandharai leaves, which impart a distinctive aroma. The containers are covered with more leaves and steamed gently for up to an hour. S. Balaji, who has been making Koil Idlis at the temple's Pathukadai prasadam counter for over four decades, insists that the recipe must be followed precisely. 'Even a slight variation changes the flavour. The Mandharai leaves play a crucial role. People from far and wide come here to take it home in large quantities,' he said. Religious scholar Akkarakani Srinidhi Swami hailed the move to secure GI status. 'The origin of this offering may be lost to time, but its presence in temple rituals has been constant. It's fitting that such a sacred dish receives due recognition.' If granted, the GI tag will help protect and promote one of Tamil Nadu's most revered culinary offerings -- one that blends spirituality, tradition, and taste.
The Hindu
4 days ago
- The Hindu
GI tag for Kanchipuram ldli sought
The Tamil Nadu Food Processing and Agri Export Promotion Corporation (TNAPEx) has filed an application seeking a Geographical Indication (GI) tag for the famous Koil idli or Kanchipuram ldli, which is one of the offerings at the Sri Varadharaja Perumal temple in the town mostly known for its silk sarees. The Madurai Agribusiness Incubation Forum, an initiative of NABARD and TNAU was the facilitator for this application. A source in the temple explained that the foot-long koil idli is offered to the presiding deity after the morning's Thiruvaradhana. 'It is offered along with Venn pongal, ksheera annam, dhadhyonam and yaana puliyodharai. By 7.45 a.m. it will be distributed to devotees,' he explained. The temple's pathukadai, which is the shop selling prasadams also has Kanchipuram idlis. 'Even if there is a small deviation from this time-tested recipe, the taste will change. The dried mandharai leaves in which the idlis are cooked in add to the flavour. There are people who buy it in large quantities to take home,' explained S. Balaji at the Pathukadai and has been making koil idli for over 40 years now. Religious exponent Akkarakani Srinidhi Swami said that it was good that a GI tag was being obtained for the idli of the Sri temple. 'Though nobody knows how it has become a part of the offerings at the temple, it has been here for a long time now.' Unlike the smooth and fluffy South Indian idli, the Kanchipuram Idli is made using coarsely ground parboiled rice and black gram (urad dal), which gives it a dense and grainy texture. The production of Kanchipuram Idli begins by soaking idli rice, whole black urad dal, and fenugreek seeds for about four hours. The soaked ingredients are ground to a moderately coarse batter with a thick pouring consistency. After grinding, coarsely crushed black pepper, cumin seeds, dry ginger powder, and asafoetida are added to the batter along with chopped curry leaves, salt, ghee, cold-pressed sesame oil, and sour curd. The batter is allowed to ferment naturally for 8 hours or ovemight until a mild soumess develops. For steaming, Mandarai leaves are cut and used to line the inside of bamboo baskets or steel tumblers. The fermented batter is poured into these lined containers and covered with additional leaves. The containers are then steamed over medium heat for 25-60 minutes depending on size.
New Indian Express
6 days ago
- New Indian Express
Thovalai Maanikka Maalai: Floral art that glitters like gem
KANNIYAKUMARI: In the picturesque village of Thovalai, nestled in the Kanniyakumari district of Tamil Nadu, the fragrance of flowers blends with the rich heritage of a unique traditional craft — the Thovalai Maanikka Maalai. While this beautiful floral art recently gained wider recognition by securing the Geographical Indication (GI) tag, it has been the lifeline of Palani Pandaram family for generations, who have kept it alive for over a century. One of the leading torchbearers of this timeless craft is 40-year-old M T Vanitha Sree, a woman who is not only preserving her family's tradition but also expanding it to benefit others. Thovalai is well-known for its vibrant flowers, and Vanitha, along with her family, has been making these exquisite garlands for decades. Every day, she, along with her father M Muthumperumal and mother M Tamilarasi, meticulously crafts the Maanikka Maalai to be sent to the renowned Sree Padmanabhaswamy Temple in Thiruvananthapuram, Kerala — a link that has existed for around 146 years. Despite having a modern educational background with a and MBA degree, Vanitha remains closely attached to this heritage art. She also worked as a software quality testing engineer for six years. She not only makes the Maanikka Maalai daily but also teaches it to local women, providing them with a way to earn from home. She also travelled to Rajasthan to instruct foreign tourists and Kolkata to teach floral art to students and others. Her uncle, S Sutalaiyanti, 56, shares the same mission, teaching men and women in the nearby village of Chenbagaramanputhur.
