A Passage To India (From The Hindu, Sept. 19, 2011)

The sea in a receded state along Eravipuram coast in Kollam district on Monday. Photo: C. Suresh Kumar. 

        "The sea receded by about 50 metres in the Eravipuram-Kulathumpadu coastal area, near here, on Sunday night. It caused panic among residents in the coastal belt as the sea had similarly receded on December 26, 2004 shortly before the tsunami on that day. 

       The sea continued to remain in a receded state on Monday. However, experts said there was no need for panic. Environment researcher Sainudeen Pattazhy said a similar phenomenon had occurred in the coastal belt in Kozhikode, Thrissur and Kollam in 2002 and 2005. He attributed it to the expansion of the earth and a corresponding spreading of the seabed. 

Non-recessive conditions 

        However, fishermen in the area said though not on a regular annual basis, they had witnessed this phenomenon during the Malayalam month of Kanni. 

Kollam

    Dr. Pattazhi said the earth's expansion was a geological phenomenon and the expansion made the sea recede from shorelines. The process had been taking place for millions of years. Every time the earth goes through some pole shift, the earth expands and the oceans recede. When the pole ice caps melt, depending on the shift distance, more water is added to the ocean again, said Dr. Pattazhy. Then the ice on the new pole position builds up at a new location. Coinciding with the expansion of the earth, sea floor spreading occurs causing the sea to recede. In some places, such receding is permanent while in other areas, the sea returns to the previous state in two to seven days, he said."

Eravipuram Wild Life Sanctuary 

Ocean in evening at Eravipuram

Cape Comorin, South India, March 1952 (Paul Bowles)

     

 

     Last night I awoke and opened my eyes.  There was no moon; it was still dark, but the light of a star was shining into my face through the open window, from a point high above the Arabian Sea.  I sat up, and gazed at it.  The light it cast seemed as bright as that of the moon in northern countries; coming through the window, it made its rectangle on the opposite wall, broken by the shadow of my silhouetted head. I held up my hand and moved the fingers, and their shadow too was definite.  There were no other stars visible in that part of the sky; this one blinded them all.  It was about an hour before daybreak, which comes shortly after six, and there was not a breath of air.  On such still nights the waves breaking on the nearby shore sound like great, deep explosions going on at some distant place.  There is the boom, which can be felt as well as heard and which ends with a sharp rattle and hiss, then a long period of complete silence, and finally, when it seems that there will be no more sound, another sudden boom.  The crows begin to scream and chatter while the darkness is still complete.

     The town, like the others here in the extreme south, gives the impression of being made of dust.

-- From Notes Mailed At Nagercoil

 

Cabbage Thoran

This delicious vegetable dish is a centerpiece of Kerala cuisine and identified with Ona Sadya, the main feast during Onam, the major harvest festival celebrating the homecoming of the legendary King Mahabali, falling between August and September each year.  

The festival lasts for ten days and is linked to many elements of Kerala's culture and tradition.  Intricate wreaths of flowers, food, Snake Boat Races and the Kaikottkali dance all play a part in the festival.  For this festival, people wear new clothes: men a shirt and mundu, a skirt-like bottom; women a mundu and a gold top, a Nariathu.   Girls wear a skirt called a Pavada and a blouse.  The festival is also important because of its popularity with all communities within Kerala.  Although the festival of Onam originated with, and is connected to, the Hindu religion, it is celebrated today with equal fervor by the Hindus, Muslims and Christians of Kerala.

Many lamps are lit in Hindu temples of Kerala during this celebration.  A palmyra tree is erected in front of temples and surrounded with a wooden balustrade and covered with dry palmyra leaves.  It is lit with a torch and burned to ashes to signify that Mahabali went to hell as a sacrifice.

Cabbage Thoran (Adapted from Madhur Jaffrey)

6 tablespoons mustard oil

1 tablespoon whole black mustard seeds

2 bay leaves OR leaves from 3 or 4 sprigs of fresh curry leaf.  (Note: Curry leaves are preferred.  We chop them coarsely and they can be eaten in the finished dish.   We buy them at a local Indian grocery.)

3 - 3 1/2 lbs. cabbage, cored and finely shredded (1 medium-sized cabbage)

3/4 - 1 teaspoon salt

1/2 teaspoon sugar

1 fresh hot green chili cut into long, fine strips.  (Note:  We use a little more than this and use the fresh green chilis found at our local Indian grocery, which are fairly small in size.)

1/2 cup grated coconut.  (Note:  We use fresh coconut powder, which we purchase in airtight bags at our local Indian grocery.  It melts into the dish and works well, imparting exactly the right flavor.)

Heat the oil in a heavy, wide casserole-type pot over a medium-high flame.  When hot, put in the mustard seeds and bay or curry leaves.  As soon as the bay or curry leaves begin to darken a bit and the mustard seeds begin to pop (this happens very quickly), add the shredded cabbage.  Turn the heat to medium.  Stir and cook for about 5 minutes.  Add the sugar, salt and green chili strips.  Stir and cook for another 3-5 minutes.  Cabbage should be bright green and slightly wilted, but still crunchy.  Turn off the heat.  Sprinkle with the coconut, mix well and serve.