Venkat Raman
Auckland, April 23, 2024
Aucklanders will have yet another opportunity to enjoy the diverse gourmet delights of Tamil Nadu at the Second Annual Kari Virunthu (or Curry Feast) scheduled to be held on Saturday, May 4, 2024 at the Samoan Assemblies of God Church Hall, 38, Robertson Road in the South Auckland suburb of Favona.
Organised by the Tamil Association of New Zealand Inc (TANZI) and Arasan New Zealand Trust, the programme will be held from 11 am to 4 pm.
Tickets priced at $30 (Adult), $75 (Family with one child), $85 (Family with two children) and $275 (Group of ten persons) are on sale at www.trybooking.co.nz/RIX
Encouraging Response
TANZI President Sowndra Rajan Palanisamy said at least 20 dishes from various regions of Tamil Nadu will be served in the Non-Vegetarian and Vegetarian sections.
“The first Kari Virunthu held last year attracted more than 1200 people, encouraged by which we are organising this year’s event at a larger venue. As well as a sumptuous lunch, the programme will include music and dance performed by the members of our community,” he said.
Food habits and cuisine in Tamil Nadu are diverse and even the same dish undergoes differences in preparation, ingredients and taste. Spice levels also vary between districts and regions.
Mr Sowndra said that this year’s food fest will be as close as possible to the cuisine of the different regions of Tamil Nadu, depending on the availability of spices and vegetables.
“In villages located in Salem and Dharmapuri Districts in Tamil Nadu people gather periodically (annually or biannually) during Chithirai (April-May), Vaikasi (May-June) and Masi (February-March) offer sacrifices to their ancestral Deities including Karuppu Sami, Ayyanar, Muniappan (Muniandi), Ellai Karuppu Sami and Periyachi Kali Amman. People also perform Suduvan Pooja and Orundai Padayal, with relatives and friends invited to a Curry Feast and entertainment. A popular dance called Devam is performed on this occasion,” he said.
In Ettimangalam Village near Melur in Madurai district, people offer their obeisance to Chakveeran Swami, revered as the Guardian Deity of Adi Dravidians.
A note on different cuisines of Tamil Nadu
The following is a brief description of the cuisine of Chola Nadu, Pandya Nadu, Kongu Nadu and Tondaimandalam. Not all the dishes may be served at the forthcoming Auckland Kari Virunthu.
Chola Nadu: The cuisine of the Chola Nadu region specialises in several dishes such as Sevai and other varieties associated with different sauces like the famous chutney. The most common dishes are from Chidambaram, while Kumbakonam is famous for its filter coffee. The Thanjavur region is a prominent producer of rice-based dishes like Puliyodharai, Sambar Sadham, Vegetable Rice and Podi Sadham.
Millet dishes such as Kutharai Vali Dosai are also prepared. Freshwater fish from the area of Thiruchirapalli are famous for their unique taste.
Pandiya Nadu: The Chettinad region and its adjoining areas such as Karaikudi are famous for their typical spicy cuisine also known as Chettinad cuisine. Dishes such as Idiyappam, Uthappam, and Paniyaram as well as meat dishes are common in this region.
The Madurai region has its unique dishes such as Muttaiparotta, Paruthipal, Karidosai, Jasmine Idli, and Irameen Kuzhambu and it is the place of origin of the milk dessert Jigarthanda. Nonvegetarian dishes from Tirunelveli, Madurai and its adjoining areas are among the most renowned among the South Indians. The Virudhunagar region is famous for the Coin Parotta. Unlike the traditional way of preparation, Coin Parotta is generally deep-fried in oil and served with mutton gravy.
Kongu Nadu: The Kongu Nadu cuisine was originally prepared in rural areas. Oputtu, Sandahai and Kola Urundai are among the main dishes. Many delicacies of Kongu Nadu are based on coconut, onions and groundnuts since these are in abundant supply. Thengai Paal Jaggery, Ulundu Kali, Kachayam, Arisimparupu Sadam, Kelvaragu Puttumavu, Arisi Puttumavu, Paniyaram, Kelvaragu Pakoda, Thengai Barfi, Kadalai Urundai, Ellu Urundai and Pori Urundai are among other dishes prepared by Tamil people. Most people living in the region usually consume mutton, chicken, freshwater fishes and quail as the region is landlocked.
Arisimparupu Sadam is a unique dish. The common oils are sesame and groundnut. Coconut oil is used for main cooking and as well as seasoning in certain Kongu Nadu dishes.
Tondaimandalam: The cuisine of this region finds commonality with the Telugu cuisine because of geographic proximity. Vegetarian and Non-vegetarian dishes are invariably spicy. Idli, Dosai, Bhajju, Kootu, Murukku, Vada Curry and Chicken 65 are common dishes in this region.
What is Chicken 65: According to a common source, Buhari Restaurant in Chennai created the delicacy in 1965. The Restaurant also created Chicken 90 which has the same flavour but is boneless.
Kari Virunthu is gaining popularity in Australia and other countries which are home to the Tamil Diaspora, including people from Southeast Asia, the African Continent, and the Middle East.
