Castes and Tribes of Southern India. Vol. 5 of 7Thurston, Edgar
History
Castes and Tribes of Southern India. Vol. 5 of 7
Thurston, Edgar
Caste -- India, South; Ethnology -- India, South; India, South -- Social life and customs; Tribes -- India, South
"Ghi is not in a great requisition. Gingelly oil never enters the
kitchen. Milk is not taken except as porridge, which goes by the name
of prathaman (first). A bolus-like preparation of boiled rice-flour
with cocoanut scrapings, called kozhakkatta, is in great favour,
and is known as Parasu Rama's palaharam, or the light refreshment
originally prescribed by Parasu Rama. Conji, or rice gruel, served up
with the usual accessories, is the Nambutiri's favourite luncheon. Cold
drinks are rarely taken. The drinking water is boiled, and flavoured
with coriander, cummin seeds, etc., to form a pleasant beverage."
The horse is a sacred animal, and cannot be kept. The cow, buffalo,
dog, and cat are the animals ordinarily kept in domestication; and
it is said that a parrot is sometimes taught to repeat Sanskrit slokas.
There are families, in which the business of the magician and
sorcerer is hereditary, chiefly in South Malabar and among the Chela
[94] Nambutiris, as those are termed who, in the turbulent period of
Tippu's invasion, were made Muhammadans by force. True, these returned
almost at once to their own religion, but a stigma attaches to them,
and they are not looked on as true Nambutiris.
It is extremely difficult to obtain reliable information regarding
magic or anything allied to it among any people, and most difficult
of all among the Nambutiris. They possess magic books, but they will
neither produce nor expound them. Hara Mekhala is the name of one
of these, which is most used. It is said that the sorcerer aims at
the following:--
(1) Destruction (marana).
(2) Subjection of the will of another (vasikarana).
(3) Exorcism (uchchatana).
(4) Stupefaction (stambhana).
(5) Separation of friends (vidveshana).
(6) Enticement as for love (mohana).
Public-domain text, read in full here on John Shaqi.
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