Mangalore, July 23: The month of Aati celebrates the bond between nature, culture and agriculture, said Mangalore University Kannada Department HoD Dr K Abhay Kumar after inaugurating 'Aatidonji Dina' at Government Pre University College in Balmatta on Sunday.
Farming is the main activity of Tulunadu region. A farmer toils hard throughout the year but takes a break during the Aati month. Unable to do much due to the lashing rains the farmer involves himself in cultural activities such as dance, music and traditional games for entertainment. Hence Aati is a culturally significant month, said Dr Kumar.
“Our ancestors used to practice various traditions. However, these traditions have a scientific rationale. Mouth watering delicacies are prepared during Aati which helps to heal the body, provides nutrition and increases immunity level. The people of Tulu Nadu have great belief in god. The 'Aati Kalanja' dance is performed to repel evil, Dr Kumar said.
He regretted that modernisation is replacing our rich culture.
There is a need to preserve our culture and create awareness about it. Programmes like 'Aatidonji Dina' keep people in touch with their tradition, he said.
“India is a land of delicacies. We have so many varieties that we can prepare one dish a day. People from Western countries love Indian food and culture. If we work towards promoting our culture then we can promote tourism in the country,” he added.
Dakshina Kannada District Kannada Sahithya Parishat President Pradeep Kumar Kalkura honoured Karingana Janardhan Master for his Literary contributions and Raja for his contributions to folk art on the occasion.
Mangalore Taluk Chutuku Sahitya Parishat President Professor Krishnamurthy presided over the programme.
'Aatidonji Dina' was organised by Karnataka Tulu Sahitya Academy, Mangalore Taluk Chutuku Sahitya Parishat, Government Girls High School, Balmatta and Guest Lecturers Association of Government First Grade College Balmatta.
Food fiesta
The main highlight of the event was the traditional Aati food fiesta organised by the localites. The speciality was that the food was prepared by the residents themselves.
Each family took up the responsibility of preparing an item.
As many as 28 traditional food items such as 'Pelatha Gatti,' 'Kanile-Padanji Gasi,' 'Tejank-Pelathari Uppkari,' 'Gariga,' 'Sevudha Chutney,' 'Pathrode,' 'Mentheganji,' 'Uppad Pachir,' 'Neerkukudha chutney,' 'Manjaldha Iretha Gatti,' 'Pelakai Happala,' 'Rachedha Chutney,' 'Kadlebele Payasa,' 'Peladha Pachiru,' 'Moode,' 'Panaka' and others were served on the occasion.
Culture
The culture of Tulunadu was also showcased on the occasion. The programme was traditionally inaugurated with chief guest Dr K Abhay Kumar offering rice and coconut to Aati Kalanja.
Later, traditional dances were performed.
Comments
Add new comment