A Traditional Baby Shower And Kosumallis With A Twist

  

A TRADITIONAL BABY SHOWER AND KOSUMALLIS WITH A TWIST

The sacred chants of Vedic Mantras are still resonating in my mind , even after the Valaikappu Seemantham ceremony was concluded two days ago . Valaikappu is a social and cultural event where the mother - to - be is draped in a new saree , and is bedecked with flowers and bangles . A variety of sweets , savouries and fruits are offered to her so that she may choose and enjoy her favourite goodies to satisfy her pregnancy cravings . Seemantham is a Vedic ritual performed to protect the health of the mother and the yet to be born baby . The holey chants and other rituals help in the overall development , particularly the intellectual development of the fetus . Valaikappu is usually celebrated during the 5th month of pregnancy. The more ritualistic Seemantham is performed during the 8th month of pregnancy . Nowadays due to time constraints and for the convenience of hosts , guests and the pregnant couple , the Social , Cultural and Vedic rituals are combined into one long gala celebration . 

                                                                                       

Udakashanthi is a ritual to purify , protect and bless the mother and baby on the eve of Seemantham . A pot filled with water was decorated with Sandal paste,  Kumkumam , mango leaves and coconut . This Kalasham  was placed on a rice spread . The father- to - be in his traditional dress looked like a prince straight out of the Puranas . Wearing a pink brocade saree and a happy blush on her cheeks , the mother- to- be reminded me of an about to bloom lotus bud . The ritual started with Ganesha Pooja by the couple assisted by the priest . The priests chanted Vedic Mantras to invoke Varuna the Lord of water and other deities installed in the Kalasham . They were worshipped with flowers and Akshadai ( Raw rice mixed with turmeric and a drop of ghee }. After nearly an hour of chanting and worship , the energized water in the Kalasham was sprinkled on every one present . One Udranni ( spoon used in rituals ) of water was given as Prasadam . 

 Finally the entire water in the Kalasham was showered on the mother-to-be by her husband while the priest chanted Mantras . Women sang Gowri Kalyanam  and the people around cheered and clapped their hands .

The next day the Seemantham ritual was set to begin at 9.30 A.M. giving us ample time to perform the Valaikappu ceremony in the morning . Though this is only a social function to cheer up the mother-to-be , it started with a brief Pooja and prayer . The mother-to-be was seated on a comfortable sofa with lovely decorations in the background . Fruits , sweets , savouries , flowers , most importantly the colourful bangles were arranged on a table in front of her . Her mother and mother-in-law started the function by adorning her with bangles made of Neem twigs followed by glass bangles . The rest of the ladies took turns and adorned her with more bangles , applied Sandal paste and Kumkumam on her forehead and blessed her by showering her with Akshadai . Her sisters-in-law decorated her plait with fragrant flowers in the Poochoodal ceremony. Two elderly ladies concluded the function by waving an  Arati to ward off negative energy caused by evil eyes . 

                                                                                                            

                                                  

At 9.30 sharp the priests got ready for the Homam ( the fire ritual ). The ceremony started with Ganapati Pooja . The Homam was performed to invoke the blessings of several deities for a safe delivery and the well being of mother and child .

In another ritual the father- to - be had to part the hair of his expectant wife using a porcupine quill and a 

bunch of mango leaves , while the priests chanted the mantras . 

                                                                                     

 A ritual known as  Mookku Pizhiyal ( squeezing in the nose ) was performed to protect the yet to be born baby via the mother . Small girls were made to crush Alangai ( fruit of banyan tree ) using a pestle .The crushed fruit was wrapped in a silk cloth . The father-to-be held the wrapped fruit and squeezed the juice and the pregnant mother was made to inhale it . 

A Veena artist was invited to play Sama Veda Hymns on her Veena . Finally it was Ashirvadam time . Elders blessed the couple by showering Akshadai and presented them with gifts . 

The success of a function always depends on the quality of food served . The caterer who was booked for the function backed out suddenly due to a shortage of gas cylinders . Later another caterer took up the job /challenge ? ) and served tasty and sumptuous food . Nuchina Unde , Baby Corn Bajjis , Carrot Halwa , Pumpkin Halwa , Ginger + mint + lime juice with Sabja seeds served as snacks caught my attention . Meals were served in banana leaves . Bhatura Chana served as one of the mains was a pleasant surprise ! Serving two Kosumallis is mandatory in a banana leaf meal . Once again I was surprised by Koyya Kosumalli prepared with Koyyakai / Seebekayi . The other one was carrot and split peanuts Kosumalli . 

Back home I prepared both the Kosumallis and here is how it turned out .

KOYYA  KOSUMALLI / GUAVA KOSUMALLI

INGREDIENTS

Unripe but slightly soft Guava - 1 cup ( deseeded and finely chopped )

Pomegranate ( peeled ) - 1/4 cup

Coriander leaves ( finely chopped ) - 2 tbsps

Grated coconut - 1/2 cup

Salt - to taste 

Oil - 1 tbsp

Mustard - 1/2 tsp

Lemon juice - 2 tbsps ( optional )

METHOD 

Mix chopped Guava , peeled Pomegranate , grated coconut , chopped coriander leaves , and salt together . 

Heat oil , splutter mustard seeds and add it to the mixed ingredients . Koyya Kosumalli is ready to serve . 

CARROT AND PEANUT KOSUMALLI 

                                                                                         

INGREDIENTS 

Grated carrot - 2 cups

Split peanuts ( Roasted ) - 1/4 cup 

( I used store bought Congress Kadlekai )

Grated coconut - 4 tbsps

Chopped coriander leaves - 2 tbsps

Salt - to taste

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Lemon juice - to taste

METHOD 

Mix grated carrot , roasted  peanuts , grated coconut , chopped coriander leaves , salt and lemon juice together . 

Heat oil and splutter mustard seeds . Add  seasoning to Kosumalli . Carrot and peanut Kosumalli is ready to to be served.