Posts Tagged ‘Festival’

Courage and loyalty hallmark of Nepalese community

September 18th, 2007
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Malaysian Potpourri/The Nepalese Community: Courage and loyalty their hallmark

RINA DE SILVA

Mukhesh and his wife Urmila were matchmade by their parents — a tradition still practised by the community to preserve their culture.

Mention Nepalese and what comes to mind are Gurkha soldiers, who are well known for their fierce fighting spirit. But as RINA DE SILVA discovers, Malaysian Nepalese are a gentle group of people, determined to preserve their customs and traditions despite their dwindling population.

MALAYSIAN Nepalese Mukhesh Bahadur, 28, made an important trip to Nepal recently. He went back to tie the knot with his 24-year-old Nepalese bride, Urmila. They were matchmade two months ago. Mukhesh is one of four young Malaysian Nepalese men who were matchmade to brides in Kathmandu this year. While many young men his age may rebel at the idea of having their wives decided for them, Mukhesh sees matchmaking as a good thing.

"This helps us to marry fellow Nepalese and preserve our culture. We cannot marry local Nepalese women because most of us are related. This is why the elders and our parents seek brides for us in Nepal," he said.

President of the Gurkha Society in Selangor and Federal Territory, Bhaal Bahadur, said families sometimes resorted to the Internet to look for a suitable match. Bhaal’s daughter, Asha Devi, for instance, found her American Nepalese husband through a matchmaking website. "It is important for us to marry a Nepalese because we have our own language, unique festivals and rituals that are not shared by any other community in the world," he said. Bhaal said that most Nepalese were married by the age of 30. The community also frowns on interracial marriages. There have been instances when community elders boycotted such weddings.

The Malaysian Nepalese community started during World War Two. One of the first to land in Malaya were Nepalese soldiers known as Gurkhas. Originating from a place called Gorkha, they were brought here by the British army who admired their bravery and loyalty. After the war, the Nepalese were recruited to fight the communists and during the Indonesian confrontation. Gurkha soldiers who died in Malaya were buried in cemeteries in the country with the biggest being in Labuan. The cemeteries are maintained by the Commonwealth War Graves Commission, of which the British government contributes 80 per cent of its budget.

Other Nepalese, like Bhaal’s father Bhakta Bahadur, were not in the army but came on their own accord to seek greener pastures. Bhakta, who is now 81, started off as a jungle scout when he joined the Special Police Constabulary at the age of 16 during the communist insurgency in Negri Sembilan and Johor. Many Nepalese joined the police force when they arrived here. "Don’t forget our community fought the communists and helped Malaysia gain independence," said Bhakta.

By 1957, there were about 5,000 Nepalese settled in Malaya. However, following independence, many returned to their homeland as they feared they would be chased out as they did not have identity cards, said Bhaal.

As a result, only a small community remained. They were later offered citizenship and today, there are about 600 Malaysian Nepalese living mostly in Rawang, Selangor. They are from four clans — Rana, Chettri, Rai and Gurung. "Many have regretted leaving Malaysia because life is still difficult in Nepal," said Bhaal.

Despite being assimilated into Malaysian society, the Nepalese community maintains close ties with relatives and friends in Nepal. Unlike their forefathers who were mostly plantation guards, many of the young Malaysian Nepalese today have attained success as doctors, bankers, hoteliers, teachers and businessmen.

Despite the changes taking place, Bhaal believes that community ties are strong enough to keep the Malaysian Nepalese together and to preserve their culture. He is confident that the number of Nepalese here will increase as the younger generation, which makes up three-quarters of the community, raise their own families.


Celebrating their joy, sharing their grief

DESPITE being busy with their own lives, most Nepalese make it a point to be there for each other in times of need or during celebrations. When death occurs in the community, everyone is expected to attend the funeral. "It will be disrespectful if they do not come," said Tara Mun Bahadur, 41.

Members of the community also share in each other’s joy. Among the young Nepalese who have made the community proud is Kavitha Jaisi who was the top Nepalese student in 1998 when she scored seven A1s and two A2s in the Sijil Pelajaran Malaysia examination. Tara’s brother Rajes, 32, became the first Malaysian Nepalese to go to university when he obtained a place in Universiti Sains Malaysia, Penang.

Today, the Malaysian Nepalese community is overshadowed by the presence of more than 300,000 migrant workers from Nepal. Many of the locals would like to meet their countrymen, but there has been little opportunity for a get-together."When I see them, I greet them in our language and they are pleasantly surprised to know that there are Malaysian Nepalese living here," said Tara.

President of the Gurkha Society in Selangor and Federal Teritorty, Bhaal Bahadur, who is also the owner of Secure Guards Sdn Bhd, invites his Nepalese guards to his home during Dashera — an auspicious festival held in October. "It is a chance for them to get to know the local community, but it is difficult to bring everyone together as we have no common place to meet," he said.

The 15-day Dashera celebration commemorates the victory of the Goddess Durga over demons. Homes store a jug of holy water, symbolising Shakti or the energy of Durga. In Nepal, thousands of sheep, goats, ducks, chickens and water buffaloes are slaughtered as sacrifice. In Malaysia, though, only goats are sacrificed because mutton is said to bring luck. The Nepalese pray at the three shrines in Rawang and the mutton is cooked and served to all those who attend the function.

Nepalese families also keep Khukri, a traditional knife used by British Gurkha soldiers in the past, as they believe that the knife can ward off evil spirits.

Although the Nepalese have been part of the country for half a century, not many Malaysians are aware of their existence. Tara’s daughters Seneeta, 19, and Sereena, 14, said they constantly had to explain to their classmates that they were not Indians, Malay or Chinese, or of mixed parentage. "I got so fed up. One day I just told them that I’m Hindustani," said Seneeta.


10 year wait for homes, community hall

TEN years ago, there was hope among the Malaysian Nepalese community that they would live in their own settlement. The Selangor government had promised them a piece of land measuring 4.53ha in Sungai Bakau, Rawang. The land was a form of compensation after the community was forced to leave their settlement — Kampung Gurkha — in Rawang to make way for a housing project. The land given to the Nepalese was on a 99-year lease and it was meant for 83 houses, a community hall and the first Nepalese temple. But until today, the land remains barren.

President of the Gurkha Society in Selangor and Federal Territory, Bhaal Bahadur, said many of the older members of the community who were given housing lots had since retired and were unable to get loans to build their houses. "Some of them have passed away and the transfer of land titles to their family members is still not completed." Bhaal said some families had bought houses elsewhere and were no longer keen on living in the settlement.

Although the plan for a Nepalese settlement seems in doubt, the Gurkha society hopes to proceed with the building of the temple and a shelter for stranded Nepalese migrant workers. He said there were plans to bring a Nepalese priest to teach the younger generation how to read and write in their mother tongue.

A time to pay homage to Lord Vinayagar

September 15th, 2007
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A time to pay homage to Lord Vinayagar

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LORD Vinayagar is one of the most popular deities among Hindus. 

The older son of Lord Shiva and Goddess Parvathi is well known for his elephant trunk, obvious ears and human like form and the noticeable potbelly. 

He is also known as Lord Ganesha, Ganapati, Vigneshwara or Vighnaharta and is also called Pillayar. 

Lord Vinayagar is the god of knowledge and wisdom and is worshipped as the lord of beginnings and remover of obstacles. 

His name is invoked upon with affection at the beginning of ritualistic worship, praise and song. 

Festive sight: The well-décorated Sri Selvavinayagar Temple in Jalan Tepi Sungai, Klang.

Every year, devotees pay homage to Lord Vinayagar during the Vinayagar Chathurthi festival. 

The festival is celebrated as the birth anniversary of Vinayagar and it is welcomed in the month of avani on chathurthi, the fourth day after the new moon, between August to September, according to the Hindu calendar. 

This year, the festival is celebrated today. 

The festival is celebrated grandly in India where prayers and poojas are held at temples and homes. 

Decorative rice motifs (kolam) are laid out on the floor and the idol of Lord Vinayagar is decorated with flowers. 

It is said that Lord Vinayagar had a preference for sweet delights like Mothagam and Kozhukkattai, especially the former and these are made and offered to him. 

The punar pooja signals the end of the festival. 

The idol is removed from its place and taken away and then submerged in the sea, well or pond.  

In Malaysia, the Vinayagar Chathurthi celebration is an important event for Ganesha devotees and Vinayagar temples usher in the festival with prayers and some even hold chariot processions. The temples are also brightly décorated.  

At most homes, the celebration begins with prayers at the altar. 

The Shanmugam family at Continental Park, Off Jalan Kuchai Lama in Kuala Lumpur begin the festive day with prayers as well. 

The women of the house prepare the Mothagam and Kozhukkattai early in the morning so that these can be presented to Lord Vinayagar during worship. 

After prayers, the family sit down to a traditional Indian breakfast and are vegetarians for the day. 

Some observe being vegetarians for the duration of the festival. 

Most devotees’ go to temples like the Court Hill Vinayagar Temple in Jalan Pudu or Petaling Jaya Vinayagar Temple for prayers. 

Sakthi Vinayagar Temple getting ready for Vinayagar Sathurthi

September 14th, 2007
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Temple gears up for special prayers

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By BAVANI M

THE 80-year-old Sri Sakthi Vinayagar Temple in Jalan Berhala Brickfileds, Kuala Lumpur will be holding special prayers to celebrate Vinayagar Chathurthi – the celebration of the birthday of Lord Ganesh (the Elephant headed deity) tomorrow.  

Temple president S.K.K. Naidu said the festival is one of the most important Hindu festivals and is celebrated worldwide on a grand scale.  

“The common practice is to decorate clay figures of the deity which is worshipped for ten days prior to the festival and at the end of the festival the idols will be submerged into rivers and the sea,” he said.  

“In Malaysia this practice is not popular but temples here will be conducting special poojas (prayers) and hold chariot procession around temple premises and neighbourhood,” he said.  

Naidu said the Sri Sakthi Vinayagar Temple would be holding prayers all through the day starting from 3am to 7.30pm.  

“At 3am we will have a 1008 Valampuri Sanga abishegam (special prayers with conch shells), at 4am paal kodum abishegam (milk pots) for Lord Ganesh, and at 7am the main prayers will be conducted,” he said.  

”At noon the temple will be distributing free vegetarian food for some 3000 people and later on in the evening there will be a chariot procession around Brickfields,” Naidu said.  

Food outlets in the neighbourhood will also be distributing free food for those involved in the procession.  

This year, the temple is using a special metal chariot decorated with lights and flowers for the procession.  

“During the procession there will be about 25 dancers who will follow the chariot while performing traditional dances such as the peacock dance, the stick dance and others,” he said.  

For details, call 03-2274 8624.

Thirumurai fest at Batu Caves

September 4th, 2007
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THE Malaysia Hindu Sangam (MHS) is holding the 30th anniversary of the two-day Thirumurai festival at Batu Caves on Sept 8 to enhance the growth of the ancient old verses in Malaysia. 

The festival includes a Thirumulai Lifestyle Concert themed Thirumurai…..Challenges of The Ear, presented by 60 artistes on Sept 8 and the Thirumurai National Competition the next day. 

The aim of the festival is to change the mindset of the people about Thirumurai, to infuse Thirumurai into their lifestyle, to bring new ideas into the Thirumurai while retaining its originality and form and to attract youngsters to appreciate, learn and incorporate values of the Thirumurai into their daily lives. 

MHS president Datuk V.T. Lingam said the Thirumurai verses were recited by great saints of Tamil Nadu, India, who are responsible for creating them. 

“Over the years we have celebrated this festival. A total of 160,000 youths and children have taken part and recited the verses. We are happy to continue this tradition of bringing this ancient verses to the new generation,”  

“We have lined up many cultural performances and the highlight of the festival will be the Thirumurai Teachers' Parade, where 27 people will be dressed as the 27 Thirumurai authors of the verses,” he said. 

MHS national chairman (arts & culture), Dr. M. Bala said the festival continues to feed the cultural and art scene. 

“This verses have been around for 1,500 years and they have retained their style, essence, rhythm and tune. We want the next generation to know how they can use these verses in their daily lives and how they can infuse them into their daily activities.” 

“We are expecting about 800 to 2,000 people and we are also providing shelter and food for them. There will also be a cultural exhibition about our organisation.” 

The festival will feature the Thirumurai Nadaswaram, vocal recital, dance performances, instrumental presentations, drama and lifestyle forum.  

The festival will be held at Batu Caves Hall from 7pm to 10pm and admission is free.  

MHS also seeks support and sponsorship for the growth of Thirumurai. For more information on the festival and to contribute, please contact Dr Bala at 019-212 7003 or Aravinthan at 016-612 0587.

Onam Delicacies

August 27th, 2007
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Food from the heart

By ESTHER CHANDRAN

For the Nair family in Taman Sungai Jelok in Kajang, Onam is a time when the ladies of the house get busy preparing the must have lavish vegetarian feast ( Onasadya). 

Dr Subha S T said her children looked forward to Onam because of the 16 vegetarian dishes cooked by their grandmother Subhadra Sreedharan Nair, 75. 

“This is the only time we cook 16 dishes at one go, so everyone looks forward to sitting down and savouring the Onam meal,” Dr Subha said. 

Subhadra said she would get down to cutting the vegetables and preparing various ingredients one day ahead of Onam. 

“I get up as early as 4am on the festival day and start cooking. 

“I also have to prepare breakfast which can be idli or tosai with sambar or chutney. 

“By lunch time, the Onam meal is ready for everyone to relish,” Subhadra said. 

The 16 dishes are Inji Puli, Mango Pickle, Lime Pickle, Fried Banana (Upperi), Sweetened Banana Chips, Aviyal, Thoran, Olan, Eri-Sheri, Kitchedi, Pachchadi, Parippu, Sambar, Kalan, Pulisheri and Rassam. 

For dessert, the family enjoys the sweet Payasam treat and Bolee. 

The dishes are relished with rice on a banana leaf and are placed in a particular order from the pickles, fried stuff to the savoury veggies and curries (left to right). 

The Nair family was kind to cook three favourite Onam dishes and share their recipe with readers. 

Subhadra and her husband Sreedharan Nair, 85 decided on Aviyal, Inji Puli and Palpayasam (made with milk). The Malayalee Payasam is called Prataman (made with green bean), however the family decided on Palpayasam this time. 

The ingredients required for the Aviyal dish: clockwise from left – thick sliced pieces of banana, carrot slices, winter melon, chilli, karanakalangee (yam), grated coconut, drumsticks and long beans.

Aviyal 

Ingredients:

 

Banana (Valakai) 350gm
Winter Melon 700gm
Snake Gourd 300gm
Carrot 250gm
Drumstick 200gm
Long beans 210gm
Karana kalange 250gm
Green chilli 4 – cut lengthwise
Half a coconut grated
Cashew nut 180gm 
Shallots 5/6
Chilli powder, cumin, turmeric – according to preference 

Method: 

Wash vegetables and cut them 5cm lengthwise and put them in a pot. 

Add one cup of water, one tablespoonful of chilli powder, turmeric and salt and then place the pot on the fire. 

Stir and turn the vegetable now and then to evenly cook them. 

When the vegetables are almost cooked, add ground coconut that has been blended with shallots, cumin and turmeric to the pot and bring to a boil and the dish is ready. 

Add a tablespoonful of coconut oil to the dish at the end. 

Note: Some cooks use yoghurt instead of tamarind juice. Tamarind juice helps keep the dish from going bad fast. 

Inji Puli 

Ingredients:

 

Ginger 300gm
Green chilli 2 nos
Shallots 5 nos
Chilli powder 1/2 tbsp
Asafoetida 1 tbsp
Pinch of salt
Brown sugar for taste
Half-teaspoon fenugreek
Half-teaspoon mustard seeds
Half-teaspoon cumin
Dried chilli 2 nos
Curry leaf a sprig 

Method: 

Cut ginger into fine cubes and slice green chilli. 

Mix both in a bowl and set aside.  

Mix tamarind juice, chilli powder and asafoetida powder and keep aside. 

Pour oil into a wok – once hot throw in mustard seeds, fenugreek and cumin till they spurt. 

Add dried chilli, curry leaves and shallots and stir fry till brown, then add the ginger and green chilli to the wok. 

Keep stirring continuously and add a little more oil to keep from burning. 

Once the mixture is brown and nicely fried, add tamarind/ chilli powder and asafoetida mix to the fried ginger and boil until the mixture becomes thick. 

Add brown sugar and salt to taste. 

Stir and when it has thickened, remove from stove and set to aside to cool. 

Palpayasam 

Ingredients:

 

Rice (washed and drained) 1 cup
Sugar one and half cup
Milk 4 cups
Water 2 cups
Clarified butter 2 tbsp
Cashew nuts  2/3 tbsp
Ground cardamom half teaspoon  

Method: 

Fry cashew nuts in clarified butter (ghee) and set aside. 

Add rice to the hot ghee and fry until the rice is coated with oil and does not stick together. 

Add half the milk with two cups of water into the pot and boil until the rice cooks. 

When the rice is soft, add remaining cups of milk and sugar and boil further on low flame. 

Once the rice is fully cooked and has broken, remove it from the stove and add the cardamom. 

The cashew nuts can be added later.