
Tamil Nadu's beloved elephant Akhila turns 23, celebrated with traditional rituals
Akhila, the revered temple elephant of the Thiruvanaikoil Jambukeswarar Akilandeswari Temple in Trichy, celebrated her 23rd birthday on Saturday with traditional rituals and festive cheer, drawing large crowds of devotees.
Born in 2002, Akhila was brought to the temple in 2011 during the tenure of former Chief Minister J Jayalalithaa to assist in temple rituals and ceremonies. Since then, she has been an integral part of the temple's daily activities.
To mark her birthday, the temple authorities organised a special celebration in the temple garden.
Akhila was decorated and brought in ceremoniously. Priests performed special poojas for her, and the celebration was attended by mahouts, temple staff, priests, and a large number of devotees.
Also Read | Why Karnataka handed over Kumki elephants to Andhra Pradesh? A step to curb rising human-elephant conflicts
Devotees sang birthday wishes in unison and offered Akhila a feast consisting of fruits, vegetables, jaggery sweets, and traditional delicacies like kozhukattai.
Additionally, earlier today, in a vibrant display of tradition and devotion, people from different adjoining villages gathered at the Kallandhiri village near Melur to celebrate the centuries-old fishing festival.
According to the rituals, the fish caught by the villagers are offered to the deity for better harvest and health. The festival is celebrated every year with the onset of the summer season.
Also Read | Grieving mother elephant refuses to budge, stands for hours by her calf killed by truck in Malaysia
Meanwhile, as part of the annual festival of Sri Pidari Amman Temple in Thiruvarankulam near Pudukkottai, a spectacular Jallikattu event was organised on Friday, drawing massive crowds and enthusiastic participants.
The event saw the participation of 750 bulls and 300 tamers from various districts across Tamil Nadu. The event, held with great fervor, showcased the bravery and skill of the participants as they attempted to hold on to the humps of the charging bulls. The spectators cheered loudly as the bulls, adorned with colourful decorations, displayed their strength and agility.
Jallikattu, a symbol of Tamil heritage, continues to be a major attraction during the Pongal season and temple festivals.
Elephants lovingly shield caretaker from rain in viral video: 'Don't worry, everything will be okay'
The bull-taming event is an ancient sport played as part of the harvest festival, Pongal, in several parts of Tamil Nadu. It is a traditional event in which a bull is released into a crowd of people, and multiple human participants attempt to grab the large hump on the bull's back to tame it.
In January this year, the world-renowned three-day Jallikattu event in Tamil Nadu's Madurai kicked off with Avaniyapuram village holding its first-day event, which features 1,100 bulls and 900 bull-tamers.
The best bull was awarded a tractor worth ₹11 lakhs, while the best bull-tamer received a car worth ₹8 lakhs, alongside other prizes. The other two Jallikattu events in Madurai were held at Palamedu and Alanganallur.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Mint
a day ago
- Mint
Why roasted gram should be your pantry staple
One morning, I had idlis steaming away for breakfast when I realised I was out of molaga podi—the classic spicy lentil powder we mix with sesame oil to accompany idlis and dosas. A quick scan of the fridge yielded barely two spoons of grated coconut, frozen solid. That's when my pantry saviour stepped in: roasted gram, or pottu kadalai, as it's known in Tamil. This humble, beige-hued ingredient has an unmatched ability to rescue a chutney emergency. I blended it with the little coconut, a green chilli, a touch of tamarind and some salt, and I had a thick chutney that could rival any local darshini in Bengaluru. The beauty of roasted gram is that it blends smoothly, adds body to chutneys and keeps them from turning watery. It is ideal for sandwich spreads or travel food, where you want your chutney to add flavour and not sogginess. Sure, you could use roasted peanuts for a similar effect. But that means roasting, cooling and then blending, not to mention the extra fat and calories. Roasted gram, in comparison, is low in fat, high in fibre and needs no prep, making it a favourite of every lazy cook and calorie-watcher. The Indian pantry is full of such shape-shifters—one basic ingredient that can take on many avatars. Take black chana, the heartier cousin of kabuli chana. Leave it whole and you've got a base for curries, chaat or sundal. Split and skinned, it becomes chana dal, ready to enrich dals or podi. Roast that, and you get roasted gram. Grind that into a fine powder and it becomes sattu, the protein-packed cooling drink beloved in north India. Even the roasted chana sold as a snack comes in different forms, sometimes with skin, sometimes without. It's a beautiful journey of transformation (or food processing)—one humble legume, many functional forms. If you've stocked up on roasted gram, you can find some amazing uses for this versatile ingredient. Instant green chutney: Blend a handful of coriander, mint, one green chilli, a slice of ginger, two cloves of garlic, 4 tbsp of roasted gram, a squeeze of lemon juice, salt, and a little water. It's sandwich or wrap-ready and travels well. Desi hummus: Blend a cup or so of roasted gram with garlic, lemon juice and a spoon of tahini (or sesame seeds) along with a splash of water. Season with cumin and salt. Top with a drizzle of extra virgin olive oil. It's not authentic, but it's creamy and tasty, and comes together in 3 minutes, giving you an instant dip for your veggies or crackers. Fortified buttermilk: Blend some roasted gram to get a fine powder (like sattu). Add 1 tbsp of this powder to a glass of buttermilk, with a pinch of black salt, cumin powder, chopped coriander and a squeeze of lemon. Chill and drink. It's cooling, filling and excellent for hot days. Subzi booster: Keep a jar of coarsely powdered roasted gram in your pantry. Add 1-2 tbsp of this powder as a finishing touch to dry subzis like capsicum, gourds, okra, beans, etc., to give a boost of fibre, protein as well as a nutty flavour. One of my favourite no-coconut chutneys is the Madurai thanni chutney (thanni means water in Tamil), a thin, soupy chutney made with roasted gram and aromatics that soak into soft idlis like a dream. For street vendors, this chutney is a saviour: coconut spoils fast in hot weather, but roasted gram stays good all day long—no refrigeration needed. Then there's the meal-prep-friendly chutney premix, a dry powder you can rehydrate in under a minute. Stir in water and you've got an instant sidekick to your dosa or upma. 3-4 green chillies, sliced 3-4 cloves garlic, sliced 1 small piece of tamarind 1 to one-and-a-half cups water 1 dried red chilli, broken into bits Half tsp black mustard seeds In a pan, heat 2 tsp oil. Fry the sliced onion, garlic and green chillies for 4-5 minutes on a medium flame, until the onions are soft. Allow to cool. Transfer to a blender jar along with roasted gram, salt, tamarind and quarter cup water. Blend to get a smooth paste. Add the remaining water (using up to 1 and a quarter cups for a soupy consistency) and blend again. Pour this into a bowl. Heat oil in the same pan. Add the dried red chilies, mustard seeds and the curry leaves. As soon as the mustard seeds pop, transfer the tempering over the chutney. Place freshly steamed idlis in a deep dish and pour a couple of ladles of the chutney over it. 1 tsp black mustard seeds 1-2 small pieces of tamarind One and a half to 2 tsp salt In a pan, dry-roast the roasted gram and peanuts for 2-3 minutes. Keep aside. Heat the oil and splutter the mustard seeds. Add sesame seeds, dried red chillies, curry leaves, coriander seeds, asafoetida and tamarind. Crisp up on a low flame for 5-6 minutes. Remove to a plate and allow to cool. Blend all these ingredients along with salt to a fine powder in a blender jar. To prepare the chutney, mix 3-4 tbsp of the powder and required quantity of water. If required add a tempering of mustard seeds, urad dal and curry leaves in a little oil to top the chutney. Double Tested is a fortnightly column on vegetarian cooking, highlighting a single ingredient prepared two ways. Nandita Iyer's latest book is The Great Indian Thali. She posts @saffrontrail on Instagram and X.

New Indian Express
a day ago
- New Indian Express
14 Virudhunagar students crack national entrance exams
VIRUDHUNAGAR: Around 14 students from the district government and government model schools have successfully cleared national-level entrance exams and secured admissions in some of the country's top universities, including IIT, NIT, and IHM. M Ajay Kumar, whose father is a driver and mother a homemaker, cleared JEE and secured admission at NIT, Rourkela, to study Metallurgical and Materials Engineering. Ajay said he was initially unaware of such entrance exams, and had planned to join a local engineering college after finishing Class 12. It was his headmistress, Parameswari, who recognised his potential and told him about his opportunity. Ajay, who completed his schooling at the Government Higher Secondary school in Illupaiyur, Tiruchuli, said, "I was able to concentrate on my studies because all the necessary materials and guidance were provided to me. I was even sent to Erode for coaching. Although I studied in the Tamil medium all these years, I could easily follow the coaching as the teachers taught us in Tamil as well. Officials from the education department said that the district administration has set up a control room to address the students' grievances and facilitate the application process. The control room number is 9791322979.


News18
2 days ago
- News18
Why It's ‘Kannada' For Karnataka & ‘Kannad' For North? ‘1st Language Interference' Explained
Last Updated: There has been a significant row over non-Kannada speakers' inability to speak the local language fluently. The simmering language debate in Karnataka has taken a new turn, this time, over the pronunciation of South Indian languages. A common point of contention is the frequent mispronunciation of 'Kannada" as 'Kannad," which has irked many locals. Even Kannada star Kiccha Sudeep joined the conversation, saying, 'Just like Hindi cannot be called Hind, Kannada cannot be Kannad." But the question remains. How did the phrase 'Kannad' come into existence? According to a recent discussion with linguists in Deccan Herald, many believe it's a result of 'first language interference", where a speaker's native language influences their pronunciation and usage of other languages. Why Do People Pronounce Kannada As Kannad? Meti Mallikarjuna, a linguist, professor and researcher at Kuvempu University, spoke to the outlet, explaining how linguistic structures are different for different languages, including Kannada and Hindi. 'While Kannada and other Dravidian languages are largely based on vowels, which means the words end with a vowel, languages like Hindi end with a consonant sound," he added. As a result, those unfamiliar vowel-ending languages are likely to struggle with the correct pronunciation and end up mixing it with a consonant sound. The linguistic expert went on to cite a few examples, showing the difference between the pronunciation in Hindi and Kannada, such as pustak-pustaka (book), ganith-ganitha (mathematics) and chintan-chintana (think). Likewise, DN Shankara Bhat, another linguist, stated how speakers make certain changes in pronunciation when they borrow more from other languages. 'The structure of the borrowed word may be different from what the speaker is exposed to in their primary language. This is the reason why North Indians refer to our language as Kannad," he added. Noting that the mispronunciation of Kannad is not necessarily wrong, as such adjustments are common, Bhat went on to share how English speakers have a distinction between alphabets but Indians do not. Sahiba, an academician and former Kannada professor, explained how pronunciation issues prevail among Tamil speakers as well when they converse in Kannada using Tamil grammar. 'The grammatical rules of the primary language are deeply rooted everywhere. Many speakers are only able to adapt to the grammar of a second language while speaking it is as much as their own primary language," she explained. Linguistic experts continued to emphasise that the variations in mispronouncing languages might not be deliberate, as not everyone is aware of it, and they have nobody to correct them. Despite being a common issue with speakers from all parts of the country, many within the state of Karnataka are still seen as being targeted for not speaking Kannada fluently or mispronouncing words. It reflects how language politics have been unfairly affecting those with limited access to linguistic support. First Published: