Annadhanam preparation for Thaipusam

In my earlier entry, Annadhanam and free refreshment drinks since 1970 during Thaipusam, Penang,

I mentioned about some history of Ganapathy Singaravellan Thaneer Panthal and the purpose it was being put up. Doing annadhanam for many people comes with lots of dedication and hard work, it is not as easy as ordering the food from a restaurant. Instead all food are cooked and prepared in the panthal itself. This takes place overnight. Yes, overnight. It's no easy job cooking for 3000 people.

The usual menu in our panthal is rice, sambar with loads of vegetables and 2 side dishes. All dishes are definitely vegetarian since it is for Thaipusam. Can you take a guess how many kilograms of rice and vegetables we cook? There is no rice cooker in the panthal instead it is cooked in large pots filled with water in somewhat olden style. Once the rice is cooked, it will be scooped in buckets and poured over a clean cloth to drain the water. Once the water drains, the rice will be separate grains and placed in a clean container, covered. So, how many kilograms did you guess? It is 200kgs! Isn't that a lot? The rice is usually cooked in multiple batches due to the large quantity and stirred using a long ladle that looks like a mini oars.

The next main item is the sambar or lentil curry with lots of vegetables. Almost 150kgs of vegetables: patato, carrot, winter melon and tomatoes are put into the sambar. There are usually 2 large pots of sambar to be served and everyone is able to get sufficient vegetables with their rice. When annadhanam commences, the sambar is scooped into smaller buckets for ease of serving. It is steaming hot and remains a challenge for the person transferring it into smaller buckets.

The 2 side dishes are usually pumpkins (100kgs) and cabbage (80kgs). I love these combinations. Even while writing, I am salivating thinking about the delicious food.

We have a few friends who are able to cook in large quantities and usually do the cooking in the panthal. The chopping of all these vegetables starts about 7pm on eve of Thaipusam where friends and family join in to help. Many of us dread peeling onions as much as 25kgs. But there is a trick to peeling without tear, soak them in water. I have tried peeling and my eyes didn't tear. The cooking itself continues overnight till about 6am of Thaipusam day. The food remains covered and always under the watchful eyes of my father.

The annadhanam itself starts at noon of Thaipusam or as soon as we have enough workforce to do the serving and transferring the food from large pots into smaller buckets. One person is needed for each of these; giving out plates, serving rice, sambar, pumpkin and cabbage. While others do the transferring of food into smaller buckets for those who are serving. Sometimes, additional person to help pack for those who'd like to take away and enjoy later. Penang is Styrofoam free hence we now use plates and packaging made of sugar cane waste or brown packing paper. As friends join us throughout the annadhanam, some of us take turns to have a break. Usually the annadhanam commences until about 4pm when all the food is completely served. 

Though it is a tiring process, we would all feel satisfied and relieved that annadhanam concluded well. Warm, thankful words from devotees receiving the anndhanam fill our hearts. We could not be thankful enough for this opportunity of doing annadhanam. 

I am now eagerly waiting for annadhanam this year. All ingredients have been listed, some ordered and some to be purchased soon. Rap says he wants to help serve drinks with his cousins. But he is not even tall enough to reach the juice bucket! Nonetheless, he will help a little more this year compared to last year. Your tata will be too happy.