Food is an integral part of society, and like the fine arts, it flourishes in areas where basic human needs are met. The food habits of Nanjil Nadu in Kanniyakumari district – both vegetarian and non-vegetarian – are, in a way, a blend of cultures. For centuries it was part of erstwhile Travancore. The use of coconut and coconut oil for cooking, which is prevalent up to the coastal region of Goa, also creates an unmistakable aroma in the foods of Nanjil Nadu.
Sahitya Akademi Award winner Nanjil Nadan writes in his book, “Some people say that they feel nauseous when faced with the prospect of eating foods cooked in coconut oil. The same can be said about things made with mustard oil in Uttar Pradesh. One cannot proceed with such mental inhibitions.” Nanjil Naatu Unavu (Kalachuvadu Publishers).
A cookbook by a novelist and essayist, whose writing often intersperses verses from Sangam and classical Tamil literary works, may raise many eyebrows. “What, Nanjil, are you writing a cookbook?” Nanjil Nadan remembers that poet Abdul Rahman had asked him this at the Madurai Book Fair.
But this is not just a cookbook. It reflects the deep culture and taste associated with food in Nanjil Nadu. The author’s language flows like a well-crafted Pulimulam Nanjil (a fish curry unique to Nadu) and, in some places, like Paruppu PayasamIt also reflects the author’s love for traditional cooking, He compares writing about preparation to Pulimulam Kanban’s documented efforts Ramayanam,
In his preface, Nanjil Nadan writes that his aim was not to preserve or venerate the tradition, but simply “to pass on to the next generation what my ancestors had. There should be books on the food of all regions of Tamil Nadu.”
Nanjil Nadan covers almost every type of food, from juices, beverages and in some homes distilled liquor to curries. KuzhambuPickles, namkeens, sweets, varieties of rice, and other items that have either disappeared from the plate or now exist only in the memories of a generation that was not exposed to fast-food culture.
In Nanjil Nadu, after securing marriage, priority is for families. Curries should be served in odd numbers: five, seven, nine, eleven, thirteen, or fifteen. Kuzhambu Involved Doll, sambar, Pulicherry, RasamAnd buttermilk mixed with ginger, green chillies and coriander leaves. there will be three types Payasamknown as PradamanWith the variety chosen depending on the season. Jackfruit Payasam will be replaced by nendhirapazham (banana) if it is off season, but milk and Paruppu Payasam Are very important. will be served meti Or Kathali Bananas and sprinkles from Kanniyakumari district tail Or Languages,
If someone has died the menu changes completely. pulikari, Poosnikai Pachadi, Milkai PachadiOr Narthangai Pachadi with Rasam And buttermilk will dominate the spread.
The book’s blurb notes that folklorists would disagree with the idea that food is merely for survival. “Food habits depend on the culture, region, festivals, customs and observance of religious rituals,” it says.
Nanjil Nadan has documented that foods that would otherwise disappear over time, especially coconuts, coconut oil and rice, have earned a bad reputation. The food items also recall a time when manual labor and intensive agricultural activities were an integral part of daily life in Nanjil Nadu. Secondly, to truly appreciate the food of Nanjil Nadu one must get a taste.
