x-posted from my blog.
A few years back while visiting Kumta I went back to the little shack where I had earlier seen young women making papad (writeup and pics). I was glad to see that this little cinderblock workshop was still active, and women came together to make papad and other eatables to sell in local stores. I like the light in this pic.

• Kumta: Jewel of the Konkan
• Kumta: Field of Dreams
• Kumta: School Kids
• Weaving Jaaii flowers in Honavar.
• Shanbhag School Kumta
• All posts in Kumta Category

KONKANI MOVIE “UJWAADU” SHEDDING LIGHT on GSB CULTURE.

It was after a gap of 35 years that a film in Konkani GSB dialect has been produced in the country. The movie hit the screen in Mangalore on Friday,writes Sandhya C D’Souza

When many speak about the need to keep Konkani culture alive, Srinivas Rao S popularly known as Kasragod Chinna has proved this in his actions by directing the Konkani film ‘Ujwaadu’ (Light). The film in pure Gowd Saraswath Brahmin (GSB) Konkani is the third film in this dialect to hit the screens after a gap of 35 years.

“Konkani is my mother tongue and being an actor and filmmaker I felt an urge to make a Konkani film,” says Chinna to City Herald.

The movie portrays Konkani culture in several aspects. The opening song of the movie shows 18 Kuladaivas of the Konkani communities. Many of the GSB’s originally hail from Goa and many of the temples are situated there. “I have visited all the temples and filmed the Kuladaivas in a single day,” says Chinna and adds that more than 95 artistes have acted in his film making it more unique.

“I have upheld moral values in my film. The film got a ‘U’ certificate without even a single scene being censored,” he says.

Speaking about the title ‘Ujwaadu, Light of the future’, he says that Ujwaadu happens to be the name of an old age home in the movie. I wanted to show the importance of the aged in the community as they are the ones who guide the younger generations. They are the real light of the future, he says.

The film was shot in 18 days and the entire production process was completed in 100 days. The film was mostly shot in Karkala and places around. “I had only Rs 45 lakh as the movie’s budget but I have never compromised on quality. The movie was shot in superior 35 mm mode on celluloid, says Chinna.

“Though the schedule of the movie shooting was tight, I felt like I was with family. All the actors were very supportive and not one has taken remuneration from me for the movie,” he says. Speaking about something that touched him in the filming process, Chinna says that the film protagonist Neethu’s father expired the day she came to shoot for the movie. “Our entire crew was shocked and we decided to postpone the shooting. But Neethu knew that we had a limited budget and she immediately returned to the shooting after she attended the final rites. This is something that touched us all,” he says.

Speaking to City Herald, Neethu says that Konkani is her mother tongue and this added as an advantage. “I play the role of Shanteri an orphan girl who falls in love with her teacher Ganapathy master. Shanteri is very traditional and always takes advice from her elders,” she says.

“I lost my father while I was shooting for the film. But the entire crew looked after me like family. They gave me moral support. I have great respect for Chinna sir and that is one reason I returned to the shooting as I knew he had a very tight budget,” she says.

Ujwaadu male lead Shivadwaj said that he was helping Chinna in technical aspects and was shocked when Chinna asked him to play the male lead. Not knowing fluent Konkani was the biggest challenge. Though my voice is dubbed, I had to learn the Konkani dialogues for lip syncing, he says.

The film has four songs composed by Jayanth Kaikini and Achyuthdasa. “I want my movie to reach every household. Hence, I have given over 25,000 audio CD’s for free. I want each and every Konkani to sing these songs hence, I have included Karaoke tracks in the audio CD. Very soon I am planning to hold a singing competition,” says Chinna.

The movie is produced by Anuradha Padiyar and K J Dhananjay. Gopalakrishna Pai has written the script and dialogues for the movie, says Chinna.

Speaking on limitations, Chinna says that he feels he could still improvise if he had more time and budget. “I have made the movie for people rather than awards. If people come to watch the film it is my biggest award,” concludes Chinna. The film is presently being featured at Big Cinemas and will soon hit other theatres.

Mandd Sobhan, a Konkani cultural organisation in the city, had organised the programme as part of a series of events during the 25-day First World Konkani Cultural Convention which is under way here.

The President said the colour and flavour of a language lay is in its literature. It is a platform to express ideas and thoughts, thus giving to language an emotional appeal and a moral and social standing.

“Literature has a social responsibility. It can have an inspirational influence when it highlights issues which make our youth conscious about the values nurtured continuously by our civilisation,” she said.

Ms. Patil said that literature could be an instrument of bringing harmony to society and strengthening national unity. “I hope that Konkani writers can contribute to the national integration process as well as to eradicate social evils, by creating awareness among people through their writings,” she said.

Above two pics are from here.

The President said as an enlightened community, the Konkani people were among the first to recognise the importance of education. They set up schools and educational institutions and showed special interest in educating their family members. She said that Konkani people who had always been peace-loving had a rich and traditional culture. They were hard working and enterprising. Konkanis actively participated in the freedom movement and after Independence contributed immensely to political, economic and social life of the country.

They formed one of the most diverse denominations in the country with many community identities and include Hindus, Christians and Muslims. Yet, they were bound by the common Konkani language.

MANGALORE: President Pratibha Patil will be the chief guest at the Vishwa Konkani Ekta Divas (World Konkani Unity Day) being organized as part of the maiden Vishw Konkani Sanskrutik Mahamell ( First World Konkani Cultural Convention) here on December 9. The convention per se featuring over 1,500 artists from 75 troupes from around the world will be held at Kalaangann, Shaktinagar near here from November 25.

Eric Ozario, gurkaar of Mandd Sobhann, the premier Konkani cultural organization told reporters here on Tuesday that the convention will be spread over a period of 25 days and end on December 19. It will showcase to the world, the beauty and variety of Konkani culture and strive to enhance the ‘swabhimaan’ of every Konkani.

On Saturday, November 27th, 2010, the American Midwest Konkani Association (AMKA) celebrated “Raupya Mahotsav” (Silver anniversary celebrations).

The event held in a grand banquet hall tastefully decorated by AMKA’s own members, set the ambience and mood for the events to follow. It was a glorious event showcasing the awe-inspiring talents of AMKA members. Kudos to the AMKA-25 organizers and the vast army of volunteers on a wonderful event!

In this festive season of giving thanks and counting blessings, it was most heartening to note that the foundation laid down by the visionaries who founded AMKA is being carried onward and forward into the 21st century by able and willing younger generations.

The spectacular opening ceremony paid homage not only to AMKA’s 25 glorious years of promoting our precious heritage, but also to the fair city of Chicago that we call home. In welcoming the audience, the opening speakers recounted highlights of AMKA’s history in “Panch-vees varsaan khabbari”.

The festivities began with a video montage of past 25 years of AMKA functions and performances – giving the audience a sense for how the organization (and its members) has grown. Dazzling dances, from graceful Bharata Natyam to energetic Bhangra to skillful Bollywood moves, kept the audience enthralled. Humorous plays, a colorful fashion show featuring multi generations, a karaoke competition and a game show challenging entire audience’s knowledge of Konkani language, history and culture called “Tumka gottas ve?” provided a full spectrum of entertainment for the evening. Enthusiastic participation of AMKA members from every stage of life showcased the continued involvement from generations to come for many more years. Featured artist Samarth Nagarkar, held the audience spell-bound with his masterful singing.

The community honored the founders of AMKA and tireless services of key members. As part of the celebration, each AMKA family also received a memorable souvenir and a 25-recipes booklet. After the closing ceremonies, a sumptuous dinner was served. The best part of this gala celebration was meeting friends, catching up on “panchaytika” and playing with the tiniest and cutest AMKA members. The celebration continued into the night with almost all of the 190 attendees dancing to the energetic and vibrant tunes of home-grown DJ. When AMKA “got the choice to sit it out or dance, AMKA danced”!

AMKA has plenty to celebrate. Together with its non-profit parent association AKA (American Konkani Association), AMKA is considered one of the oldest and most inclusive Konkani associations in North America and has been a pioneer in many ways. With the backing of these associations, the Chicagoland Konkanis were the first to: enact a full-length Konkani play, publish two community cookbooks and award scholarships.

May AMKA continue to prosper and nurture new generations of Konkanis for years to come!

[Note: No names have been mentioned in this article for there are too many to name and not wanting to inadvertently leave out any.]

To share the genesis of this madness, I recorded the view. Here is a 67 second snippet, as the train crossed the Aghanashini River and approached the Kumta Train station. I recorded this from the doorway with my flip video, amidst the rain and rumbling of the train. Enjoy and tell me what you think.

Music: Mere Desh Ka Salaam, Shobha Gurtu.

Note: Move your mouse out of the video frame, to lose the black border.

• Kumta: Jewel of the Konkan
• Kumta: Main Street
• Kumta: Field of Dreams
• Young Women Making Papads in Kumta
• Shanbhag School in Kumta
• Academic Update from the Shanbhag School – 2009

On the Konkan Railway

• Konkan Railway: Welcome Aboard
• Young Couple on the Konkan Railway

Based on a series of questions I ask him (on camera, in Konkani), he shows us a portion of the woven braid. All those buds will yield about 10 feet of braid and take him an hour to weave. Notice the thread, it is actually a fiber pulled from the bark of the banana tree and kept soaked in water. Very eco-friendly.

These braids will be sold in the marketplace (see Kumta marketplace) and usually end up in temples or family shrines. Women also use to decorate (and perfume) their hair. The market rate for these braids is about Rs50-Rs100/ft ($1-$2/ft), but can be significantly higher during the festival season. The beauty of the braids is in the buds; and once they bloom, the braids are considered done.

Here you see such Jaaii-kaLe braids offered to the Nag Devata at a small shrine in Kumta.

I could have a tough day at work, or come in cold and shivering from shoveling snow. On days when things just don’t go right and you start wondering if the Universe is conspiring against you. I walk in the front door and get a whiff of roasting wheat, … Yaay! Its Shira for dessert! What problems?

M is not a sweets person, but after a tough day, she too instinctively thinks of shira. That warm cream of wheat halwa, also called kesar halwa, sooji halwa, or any of a myriad terms.

Just a whiff and our moods brighten. Like if a gentle breeze lifted the burdens off our shoulders, forgotten for ever. The Universe can take care of itself, I’ll settle in and savor the shira, one warm, nectarine morsel at a time.

Perhaps it reminds us of our childhood. For any religious festival, a puja, a birthday, an anniversary, or celebration of a good report card from school – my brother’s report card, that is – aiee made shira. Now it is hardwired in my DNA, a whiff of shira equals a celebration!

Few simple ingredients for the basic shira! But what an opportunity to experiment. Add just about anything, you are limited only by your creativity!

Most commonly added are sliced bananas and raisins. M occasionally makes shira with crushed pineapple from a can, which comes out delicious. This time we tried supplementing with bananas, mango pulp and bits of cashew! Aaaaaah! But then, even the most simple shira is heavenly!

Try it sometime! And please tell us of all your variations, so we can emulate.

Ingredients:

• Rava (Sooji, a variant of cream of wheat, 1 cup)

Rava is coarsely ground wheat after the husk has been removed and the bran sifted out. It is not as finely ground as the wheat flour used to make chapattis or roti. Rava is a much coarser ground much like the texture of grains of sand. When looking for it in Indian grocery stores, rava is called Sooji, or wheat semolina. Couscous wheat is a much coarser ground and I don’t relish it for making shira.

• tuup (home made clarified butter, 2 tbsp (low cal version); or use ghee or butter; Aiee, who likes her sons “well-fed”, adds twice as much tuup/ghee)
• sugar, 3/4 cup
• mango pulp, 2-3 tbsp; see what you like
• cashew bits, 2 tbsp roasted on the side
• cardamom, 20 cloves; powder seeds in mortar-pestle
• kesar (saffron, we are currently using Iranian saffron gifted by a friend; splurge with 25+ strands)
• hot water, 2 cups; on the side, keep a kettle of water ready at a boil.
• milk, 2% low fat, 1/4 cup (Aiee uses whole milk … of course)

Method

• On low heat, roast the rava with constant stirring
• rava will lightly brown
• add tuup (ghee), sugar and continue to roast
• add mango pulp, cardamom, roasted cashew bits
• once thoroughly mixed, add the hot water and milk
• sprinkle and mix in kesar strands
• a nice aroma fills the kitchen and taste buds start to salivate
• stir vigorously while cooking over medium heat till it reaches a thick doughy consistency
• Turn off heat and allow to cool;
• When entertaining guests, aiee used to transfer doughy shira to a thali (deep dish), pat flat and cut in diamonds
• Not done yet! We place a small silver bowl of shira and offer it to the divine at our family shrine. We say a small prayer in thanks for all the blessings bestowed on us. Then with much restraint we start to eat it slowly, relishing each tiny spoonful!