A Study of The Culture and History of The Karkatthar
A Study of The Culture and History of The Karkatthar
A Study of The Culture and History of The Karkatthar
By
Thiru M. ARUNACHALAM
Leaving apart these discussions, we shall just refer to the mention of the
velalar in some books of the first millennia after Christ. Manimekhalai has been
quoted below, The word Velanmai which we take to mean as agriculture, was
interpreted as benevolence, helping others, in the early period. The Kural says
that the householder's business in life is to feed the guests and help others. Another book says, " He is a Velala who would not take his food, keeping a guest
hungry outside". This has been praised as the real characteristic of the Velalar in
all subsequent literature.
The early lexical work, Divakaram equates Kaaralar and velalar with Sudra,
in accordance with the belief of those times. On the same basis, it defines the
duty of the Velalar as six; tilling the soil, tending the cattle, trade, music, weaving
and service to the twice-born. Though the twice-born, the Brahmin, was held in
great esteem, the status mentiond for the Velalar was not a reality but was only a
reflection of vedic concept of Varna; this was far from the reality. The same Nighantu
(lexicon) says in another place that the nature of the Velalar may be defined as
the ten; carrying out the command of the king, supporting the fallen, working with
the arms for discharging their duties to the State, having sympathy and mercy in
the heart for the weakness and the suffering of the others, supporting kith and kin,
ceaseless industry, paying the taxes, good neighbourliness, feeding the newcomers and upright conduct. Surely these are the codes of conduct for the nobility in
any land, not for the slaves or the Sudras. Thus we realize that there was a confusion caused by the attempt to apply the varna Dharma to the indigenous velalar's
life and culture. The confusion has been recognized by the later Cuddamani
Nighantu (16-th century) which drops the sudra concept and merely says that the
velalar are those that give. we also learn that vel is not the same as velalar, but
that it was a title conferred on the Velalar by the king.
During the later years, many different classes began calling themselves
velalar. The Karkattar, who were the only velalar in the pre-historic past, gave rise
to many divisions wiich were velalar and yet called themselves by different names.
some of these have been commented upon elsewhere. But in the recent past,
very many communities have begun calling themselves velalar, so much so, that
one unacquainted with their history cannot know if one was a Velalar at all. The
surname has now become so popular that when one is particular to call himself a
velalar, we have to presume that he is not a Velalar. The new aspirants to the title
had become so many, that a natural indication seems to have been adopted in the
last century. These aspirants call themselves velalar and name the others as the
original or orthodox Velalar, or Saiva Velalar. This term will be explained later.
Food;
The Karkattar, as the real producers of food, were highly naturally cultured
in the matter of food. Their food was always served on tender plantain leaf, spread
with its tip end to the left. There is an artistic manner of serving the dishes on the
leaf, which could be appreciated and understood only by sitting at the table. This
culture of serving and eating is still preserved in the villages and could be seen
only in small private functions. The false hybrid culture of the city has invaded the
hearth of the Karkattar also and their individual table culture and manners are
gradually being given up.
There are many dishes which are peculiar to this community. To give one
example. There is one dish called Poritha-kulambu a kind of vegetable sauce
prepared with all kinds of vegetables without the use of tamarind, some thing like
Koottu of the modern city cuisne, but far different from it, and more deliciously
flavoured having a speciality of its own. The city cuisne employs a large quantity
of anise for all its preparations; the use of this anise and the like, compensates for
all the bad odours, and, the lack of odour also, in the modern hotel. The Karkattar
equate this with non-vegetarian preparations and never so much as touch it. They
do not generally use any flavouring ingredients other than green coriander leaves;
the very manner of preparing the dishes itself gives the correct flavour and fresh
hue.
The Karkarttar had evolved their own system of the thermos flask for keeping milk hot. The top half of an old mudpot was inverted, the bottom half placed on
it and filled with paddy husk. This is ignited and the milk pot kept on it. The ignited
husk will go on smouldering for twelve hours; it will not burn, nor will it die out.
Thus the milk will be kept at the optimum temperature by a natural process and be
ready at the required temperature at any part of the night. The modern thermos
flask was then unknown and was unnecessary. Similarly in the summer months, a
fresh mudpot kept water fresh and ice-cold.
The Karkattar food was simple but rich in nutrition. vegetables and greens
direct from the garden, milk direct from the cow or tho buffalo, and rice, handpounded without romoval of the valuable coating of vitmain-bearing pericarp to be
consumed. The average food consisted of three courses, first dhal and rice with
ghee, second kulambu (sauce) and rice, and third curds and rice. where the family could afford it, there was another middle course of rasam and rice. There were
generally two side dishes of vegetables and pickles. This was quite a rich fare.
Most poople irrespective of whether they were rich or poor, had only cold rice in
The next function is the Seemantam conducted in the same month, but in
the husband's place. Here the bridegroom and the bride are seated together, the
purohit lights a fire and performs a homa. This is an orthodox ceremony, propitiating the various deities and praying for a safe delivery and long life to the child to
be born. Music accompanies the function, This is a much grander function than
the previous one, and most male members of both the parties take part. When this
ceremony is over, the girl is brought back to her parent's place, where, her first
child birth is to take place. Her coming here also should be in an odd month,
seven or nine.
Child Birth
As soon as the child is born, a bunch at margosa leaves are tied over the
threshold of the house and over the place of confinement of the girl, to indicate
that there is a child birth in this house and that unclean persons or those carrying
any infection should not enter. The new-born child and its mother are kept in isolation in the house for fifteen day's at the end of which a purification ceremony is
performed by a purohit. On the evening of the day, a short puja is made for Ganesa
to whom rice and coconut chips soaked in treacle is offered. Protective bands are
placed on the child's arms. A string made of caleotropsis fibre is tied round the
child's waist, a band of margosa leaf ridges is placed on its hands; bangles ol
twisted copper and silver are placed on the child's feet. The child is named on this
day. It is placed for the first time in a cradle, then it is taken out and handed over
to an elderly sumangali who had led a happy life with many children and grand
children and the mother of the child bows to the lady and receives her blessings.
17. FESTIVALS
Tamilnadu abounds in festivals. There is a major festival every month in all
the twelve months of the year. It is needless to dwell on them at length. These are
celebrated by all classes of the people including the velalar. As examples, we may
mention the New Year Day festival, the Chitra Pournami, Vinayaka chaturti and
Dipavali. There are yet more others which are celebrated equally by the others
but they have some unique features pertaining to the Karkattar. Some of them are
indicated below.
Adip-Perukku
The Adi 18th (early August, about the 3rd) has a special significance for the
Velli-p-pillaiyar nonbu:
This is done on a Friday in the small hours of the morning, just before the
day-break. Women only do this ofcourse, but this is not so secretive as the other