Tamil Wedding Rituals and their Meaning

Below is a detailed description of the ceremony and the meaning of various rituals.

The priest recites Sanskrit mantras from the Vedas in the presence of agni (the sacred fire). Agni, the sacred purifier and benefactor, is deemed a witness to the marriage rites. With the grace of the vedic mantras and the blessings of the elders, the couple begins their journey of married life.

Prelude Rituals

Ganesha Puja
parents seek the blessings of Lord Ganesha (the elephant faced deity) for the removal of all obstacles and the success of the ceremony.

Vratham

This is a ritual conducted by the bride and groom with their parents. Prayers are offered to ensure that all goes well with the alliance. The groom is given a set of veshti by the bride’s parents. Sacred threads are dipped in turmeric are tied on the bride and groom’s wrists to protect them from inauspiciousness.

Paligai Navadanyam (sprouting of the seeds)

This is done by married women, symbolizing fertility and growth of progeny.

Kashi Yatra

Here, the groom sets off on a pilgrimage towards the holy city of Kashi, on the bank of the Ganges in search of spiritual knowledge. But as he leaves, the bride’s father meets him and convinces him to stay and marry his daughter. He agrees, and he proceeds toward the marriage hall.

Exchange of Garlands & Oonjal (the swing)

The groom meets the bride, they exchange garlands three times, then sit in a swing. Just as the two chains of a swing move together connected by one plank, the couple will jointly face the oscillations of life, sharing the joy and sorrow together. The elders then carry a lighted lamp and pour water around the swing to invoke Shri (auspiciousness). Colored balls of rice are thrown in different directions to lure away undesirable spirits, and music is played to drown out inauspicious sounds.


Marriage Rituals

Ganesha Puja & Sankalpam

Anu, Vijay, and their parents worship Lord Ganesha and express their intentions for the marriage ceremony.

Kanyaka Dhanam

The bride’s father, taking the bride’s hand in his, offers his most precious gift to the bridegroom. The groom’s parents then present the bride with the traditional nine-yard sari. The mangalyam (a gold pendent bearing symbols of the family deity on a yellow thread) is placed on a plate and presented to the elders and other guests for their blessings.

Vadhuparishuddhi (purification of the bride)

A small yoke is placed on the bride’s head and on it is placed a piece of gold, signifying auspiciousness. Water is poured through a hole in the yoke while mantras are chanted, invoking Surya (the sun), Varuna (the water), and other deities to purify the bride in preparation for a harmonious married life.

Mangalya Dharanam (tying the gold pendant)

This auspicious moment (muhurtham) is fixed according to the bride’s birth star. The groom takes the mangalyam, and fastens the first knot around the bride’s neck while chanting a mantra. Because marriage is not only a union of two inviduals, but is a union of two families, the groom’s sister fastens two more knots, symobolizing acceptance of the bride into the groom’s family.

Panigrahanam (holding the bride’s hand)

The groom lowers his right palm on the bride’s right hand and prays for a long life, progeny, prosperity, and harmony with the bride during their married life, marking the beginning of a new relationship.

Saptapadi (the Seven Steps)

This is the most important part of the marriage ceremony. Only when the bride and groom walk the seven steps together, is the marriage complete. The groom holds the bride’s right toe with his right hand and helps her take seven steps while reciting the vedic mantras.

Pradhana Homam (the main fire ritual)

The couple pay homage to Agni (fire) by doing pradakshina (going around), offering ghee, and chanting mantras.

Asmarohanam (stepping on the stone)

The groom helps the bride place her right foot on a special stone and he chants, “May you be strong and unshakable like this stone, face the challenges of life, and withstand all adversities.”

Laja Homam (offering puffed rice)

The bride’s brothers fill her cupped hands with puffed rice, which she offers to the fire. The bride recites mantras, praying for her husband’s well-being and a married life filled with peace and harmony. After each offering the couple circles the fire and the bride steps on the stone as above.

Sakhya Homam (ritual for friendship)

The couple offers oblations to fire chanting mantras for lasting friendship through mutual understanding.

Ashirvadam (blessings from the elders)

The couple, now husband and wife, seek blessings from the elders and guests present at the function.

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Cuisine of Tamil Nadu

he state of Tamil Nadu has a distinct place in culinary map of the country. Many famous dishes from Tamil Nadu are enjoyed by one and all and are now a part of the national cuisine.


The Ingredients and The Cuisine

Tamil Nadu has a wide range of vegetarian and non-vegetarian delicacies to offer. The food here gets its flavor from a host of spices and condiments used in Tamil Nadu. Coconut, tamarind and asafoetida are a must for almost all vegetarian recipes. Garam masala is avoided in Tamil cuisine. In Tamil Nadu Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice are served in the lunch and enhance the taste of the meal.

In Tamil Nadu, a typical meal consists of rice (mostly steamed), lentils, grains and vegetables. Chettinad cuisine of Tamil Nadu is particularly famous all over the country. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes. Chettinad Pepper Chicken is one of the most famous dishes in Tamil Nadu. The Tamil style of Mughali food can be tasted in the Biriyanis and Paya. Paya is a type of spiced trotters broth and is eaten with either Parathas or Appam.


Delectable Tamil Meals

In Tamil Nadu cuisine, breakfast or tiffin includes idly(steamed rice cakes), dosai (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada(deep fried doughnuts made from a batter of lentils), pongal (a mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), uppuma(cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils). Most of the dishes in Tamil Nadu are eaten with coconut chutney, sambar (seasoned lentil broth) and mulaga podi (a powdered mix of several dried lentils eaten with oil).

The Tamil Lunch or meals consists of cooked rice served with different kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd(yogurt). The non-vegetarian lunch includes curries or dishes cooked with mutton, chicken or fish. Tamil meals are incomplete without crisp Papads or Appalam.


Refreashing Tamil Drinks

Tamil Nadu, especially Chennai, is famous for its filter coffee. Most Tamils have a subtle disliking for instant coffee, therefore filter coffee is more popular. The preparation of filter coffee is almost like a daily chore, the coffee beans have to be first roasted and then ground. The coffee powder is then put into a filter set and hot boiled water is added to prepare the boiling and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The drink thus prepared is then poured from one container to another in rapid succession to make the perfect frothy cup of filter coffee. An exotic drink that refreshes you and the taste that lingers.


Treat Your Taste Buds

The cuisine of Tamil Nadu is counted among the popular cuisines in India. It is enjoyed by the people of the country and equally relished by the foreigners coming to India. Dishes like Idli, Dosa, Sambhar and Rasam are the most exotic dishes among the south Indian cuisine. The south Indian platter or Thali is also very popular, comprising various vegetables, along with dominant coconut flavor. Another highlight of south Indian cuisine is, Pongal, a sweet dish prepared during the the harvest festival 'Pongal'. Every visitor coming to India, makes sure that he does not miss tasting this mouth watering cuisine. So, just look for restaurant that serves south Indian cuisine and taste some of the recipes and drinks from Tamil Nadu, after which you wont be able to resist tasting other delicious dishes of this state also.

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DINDIGUL LOCK

Dindigul is an interior region of Tamilnadu. Dindigul lies on the banks of Kudavanar River with a total landscape of 6058 sqkm. In spite of its geographical location there are about 110 tanneries both registered and non-registered in and around Dindigul. This district is well known for the making of locks. The Dindigul district is divided into 7 taluks namely, Dindigul taluk, Natham taluk, Kodaikanal taluk, Nilakkottai taluk, Palani taluk, Oddanchatram taluk & Vedasandur taluk

The Dindigul fort is one of the major Landmarks of the city which is visible from several kilometers. This huge rock hill on which the fort is constructed, looks like Pillow ('Dhindu'), when viewed from one angle (from south east) and hence the City is known as Dindigul. This fort is at a height of 280 ft.

Dindigul is noted for its Locks. Also Iron safe of good quality and durability are made here. A lock manufacturing unit under co-operative sector is functioning here. It is flourishing industry gives employment to vide section of people. Its one of the largest trading center in Tamil Nadu for chewing tobacco and “Roja Supari” are produced in this town and are being sent to various places in and around the Tamilnadu. Dindigul is flourishing with handloom industry at Chinnalapatti, which is located at 11 km away from Dindigul on the Madurai-Dindigul road. Art –Silk sarees and sungudi. Sarees Produced in Chinnalapatti is famous in the district. More than 1000 families are engaged in this Industry.

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