Mangaluru: Akashavani Recreation Club celebrates Aatidonji Dina


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Bellevision Media Network

Mangaluru, 18 Aug 2016: ‘The month of Aati, is the rainy season, where in there is heavy downpour, with rivers and streams overflowing, creating landslides and swamps which are heaven for parasites, harmful insects and diseases. Hence when the season is blue Kalanja provides folk medicine and relief from sorcery and black magic,’ said Ayurveda Doctor Anasuya Devi. 

 

She was inaugurating ‘Ätidonji Dina’ function held at All India Radio, Mangaluru on Tuesday August 16, organized by Akashvani Recreation Club, here.

 

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She said according to the ancient folklore, one can observe that there are two types of folk medical sciences. The first one is the natural form of folk medicine which involves diagnosis and treatment of physical ailments, whereas the latter is the religious form, which revolves around sorcery and black magic-often used as a remedy for mental and psychological affliction. 

 

‘Aatikalanja is a ritualistic folk dance performed by the Nalka community. Kalanja is the name of a minor spirit who is in charge of the protection of the village folk during the month of July-August that is heavy rainy season in Coastal Karnataka. This time it was between July 18 to August 16,’ said Akashvani director Dr Vasanthkumar Perla in his presidential address. 

 

‘Last three years we are celebrating this festival with preparation of local food. This will develop our human relation among us,’ said deputy director and president of the Club G Rameshchandran.

 

K Ashok, secretary of Akashvani Recreation Club delivered the preliminary address. Dr Sadananda Perla welcomed the gathering and P S Suryanarayana Bhat proposed vote of thanks. 

 

All the staff members of All India Radio, Mangaluru prepared local food by using local cultivated and medicinal value vegetables. Variety of food prepared i.e. Patrode, inji, chagache, soppina baje, ondelaga chatni, kanile pickles, tender mango pickles, perate payasa, halasina playa, boiled rice, local vegetables papad, salted halasina playa, podi, sambar, masala butter, salted curd, huruli saru, tajank palya, tetla padangi and so on. All these items were eaten in plates made out of areca leaves. 

 

 

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