Milestone Achievement 2000 Page views....!

Milestone Achievement 2000 Page views....!

Sincere thanks to all page viewers around the world  , without you all there is no K4KANNUR, we started it as an small initiative to portray the "treasures" and diversities of "KANNUR" the city of looms and lores and now it has grown up like a "TREE" having innumerable branches spread over the WORLD ...! Each branch equally strong , lets share and enjoy the fruit of LOVE .!

Thanks for the support and valuable inputs .......

Hoping for all help and support in future 

Once again thanking you for every thing 


Regards,


Creative Team 

K4KANNUR !

Kadirur Sree Suryanarayana Temple

Kadirur Sree Suryanarayana Temple 

Sree Suryanarayana Kshetram (temple) is one of the oldest and the second largest Surya temple after Konark. It is situated in a village called Kadirur in Thalaserry Taluk. Kadirur is the shortened form of “Kadiravanur” in Malayalam which means “The Land of Sree Suryanarayana”. 

The temple originated during the 13th century and the Prathista day is observed to be in the Medam month on the Rohini Nakstram (star) day. 

 During the rule of Tipu sultan, his army plundered over the temple in 1789 and the temple remained deserted for some years. Kappanna Karunakara Menon an employee under the then British sub collector Mr. Thomas Harry Babar, seeing the neglected and dilapidated condition renovated the temple in 1825. Many lend their properties to the temple which were lost during the land reform acts in 1963. The HR and CE department took over the administration in 1973.

Dharushilpams of Kadirur Sree Suryanarayana Temple 

The temple is also associated with the epic Ramayana, while Sree Rama was proceeding towards Lanka in search of the Goddess Seetha, He consecrated the idol of Lord Subramanya at Peralassery and Makreri and of Lord Siva at Pinaraayi. Hearing about the consecration of these idols by Lord Raama, the Vedic Brahmins, who where residing at Kadirur also had a wish to worship Him and they went on a meditation. Experiencing their faith and satisfied with their prayers, the Lord Rama appeared before them and blessed them. He felt the presence of Lord Surya (the Sun-God) and incarnated an idol of Lord Surya with the Vaishnavite Sankalpa of as Sree Suryanarayana at the sacra sanctum.

Sree Suryanarayana
	Vazhipadu Name	Rate		Vazhipadu Name	Rate
1	Neyyamrithu	5	20	Kal Kalabham	1500
2	Neyvilakku	8	21	Ara Kalabham	4000
3	AlankaraDeepam	5	22	Poorna Kalabham	7500
4	Pushpanjali	5	23	Mukha kalabham	100
5	Ashtotharashatham	10	24	Chandanam charthal	100
6	Sahasranama Pushpanjali	10	25	Niramaala Vilakku	901
7	Purushasooktham	10	26	Visheshal Pooja	100
8	Bhagyasooktham	10	27	Udayasthamana Pooja	12000
9	Aikamathyasooktha	10	28	Vidyarambham	25
10	Thrimadhuram	5	29	Vivaham	201
11	Aval Nivedyam	20	30	Choroonu	50
12	Vella Nivedyam	10	31	Pattu Oppikkal	3
13	Appam	60	32	Prarthana Oppikkal	5
14	Neypayasam	40	33	Maala Pooja	5
15	Sharkkara payasam	40	34	Oru divasathe Pooja	301
16	Palpayasam	40	35	Niravilakku	301
17	Thulasimaala	5	36	Deepasthambham(big)	451
18	Payasam (Without Resource)	10	37	Navagraha Pooja	101
19	Chekkimaala	10	38	Thiruvonam Oottu	1600
Sree Paramasivan
1	Jaladhara	5	6	Dravyabhishekam(Without Resource)	101
2	Shankabhishekam	6
3	Ksheerabhishekam	10
4	Rudrabhishekam	50	7	Swayamvara Pooja(Somavara Pooja)	50
5	Kettunira	5	8	Koovala Maala	5
6	Pradosha Pooja	51
Sree Ganapathi
1	Thenga Muttal	2	4	Ashtadravya Ganapathi Homam	101
2	Ganapathi Homam	30
3	Chandanam Charthal	100	5	Otta Appam	35
Sree Devi
1	Devi Pooja	40	2	Thrikala Pooja	101
Homam
1	Karuka Homam	5	4	Special  Maha Mruthyumjaya Homam	1501
2	Mruthyumjaya Homam	40
3	Maha Mruthyumjaya Homam	101	5	Secial Navagraha Pooja	1501

• Navagraha pooja is being conducted on every second saturday.
•  Special Pooja (Thrikala Pooja) is being done once in a month for bhagavathi sankalpa. There is no idol of Durga.

•  Udayasthamana pooja and NiramaalaVilakku are the main Vazhipadu to Sree Suryanarayana Swamy . 
  
  
  Dhashavatharam 

Malsya 

Sreeraman

Narasimha 

Koorma     

Varaha

Vamana & Parasurama

SreeKrishnan&Balaraman

                  

Khalkhi

ROUTE & LOCATION 

Kozhikode - Kannur   Road Thalassery

Thalassery to Kadirur 7kms

Temple 300metres from Kadirur.

Nearest Airport :Karipur International 

Nearest Railway Station : Thalassery  

courtesy:Word of mouth & Internet

•  

Kannur Special Kinnathappam !

Kannur Special Kinnathappam !

Kinnathappam is a traditional sweet widely prepared in Kannur, served during house warming, Marriage or other special occasions. It is dark brown or near black in color, mainly depends on the color and quality of jaggari used. Making it is a long process, need minimum 2-3 people, stirring for 2 to 3 hours, Due to this it is usually  prepared in bulk only.

The name Kinnathappam is because it is made in a "Kinnam" meaning plate.It is one of the best desserts ever!

Ingredients

• Fine rice flour - 1.5 Cup
• Jaggery /Vellam - 1 lb(about 500 gms)
• Coconut milk - 1.5 Cup
• Water - about 8 cups
• Ghee(Clarified Butter) - 1/2 cup
• Chana dal(Kadala Parippu) - 1/4 cup
• Cardamom seeds - from 3, crushed

Preparation Method

    Heat Jaggery in 1/4 cup of water until it melts and forms a thick liquid. Cook the Chana dal in water until soft(not too soft) and keep it aside. Mix together the rice, 1 cup of coconut milk and the jaggery and the water to a thin batter. Heat this mixture in a large thick bottomed vessel at medium heat. Keep stirring. In about 15 minutes the batter will thicken continue stirring. Add the remaining coconut milk after 45 minutes. keep stirring. Add the Ghee 1 spoon at a time at 5 minute intervals. Add the cooked chana dal. Oil will start separating after about 1.5- 2 hours. Add the cardamom and continue for another 20 minutes. By this time the batter will turn to a thick consistency. Put this into a greased 6 inch  pan and press down to form the shape of the pan. Cut into desired size pieces after cooling down.

Cool, invert it on a plate, cut and serve.........!

Courtesy:word of mouth,taste of mouth & internet 

Kanjirakolly

Kanjirakolly ......!




Kanjirakolly is one of the best tourist places in Kannur (dt). 55 km from Kannur and 14 km from Iritty. Alakapuri waterfalls is really the most attractive of all the monsoon scenes here at Kanjirakolly. It is essentially a picturesque land of imposing mountains, beautiful valleys and lovely rippling streams. From Sasippara we can see Kanjirakolly Valley, Coorge Forests of Karnataka, and other villages.Kanmathapara and Sashi para is the View point of Kanjirakolly.

Kanjirakolly is an emerging tourism centre in Malabar, Kerala. Endowed with the bounteous splendor of nature, the village of Kanjirakolly is located 67km from the district headquarters of Kannur.

Distance to Kanjirakolly from neighboring places in km:


Manikadave-7 

Payyavur (village panchayat headquarters) 15,

Taliparamba (taluk headquarters) - 45.

From Kannur we can reach Kanjirakolly via Iritty- Ulikal- Vattiamthode- Manikadave or Iritty- Ulickal- Nuchiad - Manikadave and from Taliparamba via Payyavur- Kunnathurpadi- Padankavala.

Some of the attractive places in Kanjirakolly



Padankavala

Kanmadappara(Kanmada Rock)

Melemukkuzhi

Aniyanparathattu

Kaimittippara

Velippara

Maramthangippara

Visranthi

Hanumanpara

Malikappara

Thadichattam

Sasippara

Aanathettichaatam

Durghatappara

Lukaappara

Arathi waterfall

Thavalappara

Kuppayakkadavu

The forest around the waterfall looks like a garden of heavenly beauty. From the rocky shelves of the fall we can see the evergreen Karnataka forests on one the side and private plantations on the other. All along, the unpolluted water cuts across the hard rock surface covered by rare mountain plants full of flowers.


The Alaka waterfall is really the most attractive of all the monsoon scenes here at Kanjirakolly. It is a beautiful sight to watch the fall from the base of the second fall, and from the summit of the third fall and also from the base of the entire cascade of water. Here nature has already carved out a beautiful sight for the world to see.



courtesy:internet , word of mouth

Journey of Kannur

Journey of Kannur 

 

 We creative team of K4Kannur has launched a documentary movie about our Kannur . Its just an attempt to reveal the unrevealed part of  Kannur the city of looms and lores . This video is available in you tube , hope you all will enjoy this .The revenue received from Ad sense will be used for social services and charity .Watch it , share it ......!

Regards

Blogger

KOTTIYOOR TEMPLE Vaisakha Maholsavam

Vaisakha Maholsavam

The Vaisakha Maholsavam festival is held every year during the months of May - June. The twenty eight day festival commences with the Neyyattam ritual on the Swati Day in Edavam and concludes with the Thrikkalashaattu.
The Vaisakha Maholsavam celebrations begin with the ritual of bringing a sword from Muthirerikavu from Wayanad. On the following day, on Visakham star Bhandaram Ezhunnallath ritual is held. Gold, Silver vessels, heavenly ornaments etc are brought from nearby Manathana village to Kottiyoor.
An important ritual during the festival is the 'Elaneer Vayppu' or submitting tender coconuts before the swayambhu Shiva linga. On this special day, thousands of tender coconuts carried from different parts of Malabar by the devotees are submitted. The following day, the main priest of the temple, pours the collected coconut water on to the idol which is known as 'Elaneeraattam'.
Rohini Aaradhana is a very important ritual which is not seen in any other temple. The priest embraces the swayambhu Shiva linga as part of the ritual. The belief behind this ritual is that Brahma himself worships Lord Shiva to pacify for the loss of Sati.
As a part of the festival, a procession (Ezhunnallippu) is held with two elephants carrying the idols of Lord Shiva and Parvathi. After the procession, the elephants are fed well (Aanayootu) and given a formal farewell.

Odapoo This is a sign that you have visited Kottiyoor. Decorate your house entrance with these.

Kottiyoor  Vaisakha Maholsavam begins

Vaisakha Maholsavam dates for year 2012
 
27-May-2012, Sunday - Neerezhunnallathu

02-June-2012, Saturday - Neyyattam

03-June-2012, Monday - Bhandaram Ezhunnallathu (Mid night, Ladies will be Allowed only after this)

08-June-2012, Friday - Thiruvonam Aradhana, Ilaneer Veypu

11-June-2012, Monday - Ashtami Aradhana, Ilaneerattam

14-June-2012, Thursday - Revathi Aradhana

18-June-2012, Monday - Rohini Aradhana

20-June-2012, Wednesday - Thiruvathira Chathussatham

21-June-2012, Thursday - Punartham Chathussatham

23-June-2012, Saturday - Aayilyam Chathussatham

24-June-2012, Sunday - Makam Kalam Varavu (After 12.00PM, Ladies won't be allowed)

27-June-2012, Wednesday - Atham Chathussatham, Valattam, Kalasa Pooja

28-June-2012, Thursday - Thrukkalassattu
Elaborate rituals and offerings are open to devotees during the festival.

Milestone Achievement 1500 Page views...!

Milestone Achievement 1500 Page views ...!

Sincere thanks to all page viewers , without you all there is no K4KANNUR !.......K4Kannur proudly celebrates 1500 page views all over the world .Thanks for the support and valueable inputs .......

Hoping for all help and support in future 

Once again thanking you for every thing 

Blogger !

Kannur Chicken Curry

Kannur Chicken Curry !

What makes Malabar Chicken Curry special is the gravy made with Roasted coconut. In Kannur  and Thalassery areas this chicken curry is served with Malabar Ghee Rice or Bread.

Kannur Special Varutharacha Chicken Curry 
 The Process of Varutharackal : We saute grated coconut in coconut oil till it becomes dark brown in colour and then grind it in a mixie to get a smooth paste that is what we call varuthrakkal. To add taste we add curry leaves, redchillies, shallots, cinnamon sticks, fennelseeds, cardamom , pepper pods, garlic , cloves etc to grated coconut .

 

Varutharacha means fried and grounded.The main ingredient in this dish is fried coconut with masalas which is then ground fine. This gives an unique taste to chicken curry.

Ingredients

• Chicken - ½ kg (boneless)
• Coconut (grated) - 1 cup
• Ginger - 1 inch long piece
• Garlic - 6 no.
• Green chilli - 6 no.
• Small onions - 1 cup
• Big onions - 1 chopped fine
• Tomato - 1 chopped fine
• Chilli powder - 1 tsp
• Turmeric powder - ½ tsp
• Coriander powder - 2 tsp
• Garam masala - ½ tsp
• Curry leaves - few      
      
  
   To grind
  

  • 1/2 cup grated coconuts
  • 1 whole dried red chilli
  • 1 tbs coriander powder
  • 1/2 tsp turmeric powder
  • few pepper corns

   
  

 The Preparation Method:

• Heat two teaspoons of oil in a pan and fry the grated coconut. Put coriander powder, chilli powder, garam masala, turmeric powder and stir well. When the mixture becomes brown in colour, make it into a paste and keep it aside.
• Now take a pan and heat some oil. Add some curry leaves. To this, add the mixture comprising small onions, ginger, green chillies and garlic. Fry for some time. Now add the chicken pieces along with salt and stir. Pour about two cups of water. Stir gently. Close the pan and cook for some time.
• Open the pan and add big onions and tomatoes. Pour some more water. Now cover the pan and cook for 20 minutes.
• You may now remove the lid and add the grounded masala kept aside. Add some more water. Stir well. Put some curry leaves. Cook for another ten minutes on low flame.
• Now get ready to relish this spicy chicken dish.

 

Adjust salt. Add  more water if the gravy is too thick.Garnish with fresh cilantro and curry leaves. Serve with ghee rice, Bread , chappathi etc...

courtesy : word of mouth , taste of mouth & internet 

KANNUR MEEN CURRY in CHATTI !

KANNUR MeeN CURRY in CHATTI !


Fish is a kind of staple food for Keralites especially in the coastal area of Kerala like Kannur(Malabar).

Fish Curry have a lot of variations even in the uniqueness of flavor and I found difference with in Kannur even though the ingredients are almost the same. Kannur Fish curry is made with mild spices taking care not to overpower the flavor of fish and another significant difference is the usage of tamarind(Valan puli) over Gambooge used in most Kerala Fish Curry recipes. 

Ayikkara Fish Harbour Kannur

Fish Any kind of fish, 1/4 kilo, cut into pieces, or 4-6 medium king fish

Red chilli powder 1 tsp

Turmeric powder 1/4 tsp

Salt 1tsp

Green Chillies 4 medium (halved and slit)

Curry leaves 2 strings

Ginger 1 tbsp (crushed finely)

Tomato 1 medium (cut into small pieces)

For paste or masala:

Coconut  1curd cup (grated)

Tomato 3/4 small (cubed)

Turmeric  1/4 tsp

Red chilli powder 2 tsp

Cumin seeds 1 tsp

Additions

Pulp of one lemond sized Tamarind 

Recipe:

    * In a conditioned claypot, add chutty ingredients, in the same order as mentioned above.  Keep aside.

    * Take Masala ingredients in a blender/mixer, fine paste them by adding little water.

    * Take out the only fish from chatty, keep aside.

    * Add the ground paste into the chatty, pour two cups of water and mix the ingredients throughly with clean hand.  Allow the mixture to boil on medium heat for 15 minutes.

    * When the curry thickens, place the fish one by one into the chatty, allow it to cook in medium heat.

    * When fish is almost cooked, stir in tamarind pulp. Boil till end.

    * Add salt and tamarind to desired taste.

Remember :

When a clay pot is newly bought, it has to be soaked in water overnight to filter away the impurities.

courtsey : word of mouth , taste of mouth & internet