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Chola Warlords: Who Were the Paluvettaraiyars?

Ponniyin Selvan I movie poster showing actor Sarathkumar as Periya Paluvettaraiyar and actor Parthiban as Chinna Paluvettaraiyar. In 2024, Oxford University Press published  Minor Majesties: The Paluvēáı­áı­araiyars and Their South Indian Kingdom of PaluvĊĞr, 9th–11th Centuries A.D ., a groundbreaking study by historian Valerie Gillet. In the book’s opening chapter, A Tentative Biography of the Paluvettaraiyars , Gillet delves into the lineage and origins of this influential fami ly.  These Chola warlords traced their lineage to the formidable Maravars, an ancient warrior tribe renowned for their valor. However, I believe that while the Paluvettaraiyars were indeed of Maravar descent, they likely forged alliances through intermarriage with those of the Kallar and Agambadiyar clans, further solidifying their power and influence. Prominent figures in the medieval Chola era, the Paluvettaraiyars played a pivotal role in shaping the empire’s political and military landscape. Through st...
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The Roti Canai Story

Roti Canai.
PICTURE CREDIT http://tomsaleebastravels.blogspot.com/
Roti Canai is a very popular dish in Malaysia. We Malaysians just love it. We even have various versions of Roti Canai. Roti Bom, Roti Pisang, Roti Sardin, Roti Telur, Roti Planta etc. 

 It is generally assumed that Roti Canai got its name from Chennai, the capital of Tamil Nadu. 

 So did Roti Canai really get its name from Chennai?
Parotta
PICTURE CREDIT http://www.yamu.lk/place/chennai/
Roti Canai is actually the modified Parotta. This dish is quite popular in South India. However, it is not a native South Indian dish. The dish is said to come from North India. Some claim that it was introduced by those from Middle East. 

 Parotta may have entered India via North India or via Kerala. Because Kerala is exposed to the Arabian Sea and many traders from Middle East used to trade in Kerala.

 There is also another theory that suggest that the main ingredient to make Parotta, the Maida flour, was introduced to South India only during WW2. Maida flour is a wheat flour and wheat was first cultivated in the Middle East.

 I am not very sure about the authenticity of such theories but the Middle East-Kerala theory makes more sense. 

 We are not sure who introduced Parotta in Malaya (now Malaysia). It could have been the Tamils or Malayalees, it could have also been others from India or even someone from the Middle East.

 The Malays had several words for metal works. When working on the metal, the blacksmith will hammer the metal, flatten it, then cut into half, forge it, hammer it, flatten it, then cut into half....the process is repeated.

 This process is known as canai in the Malay language.

 Similarly, the cook who prepares the Roti Canai will smash the dough, spread it, fold it into half, smash it, spread it, fold it into half.....the dough takes a beating similar to the metal in a blacksmith's workshop.

 This is how Parotta became Roti Canai in Malaysia. Instead of a layered piece of round bread like the Parotta, we made our Roti Canai appear folded. 

 This is the story of Roti Canai and it has got nothing to do with Chennai because back in the olden days, Chennai was known as Madras. 

UPDATE1
(The origin of Madras or Chennai can be read at the links below)

http://timesofindia.indiatimes.com/city/chennai/Chennai-is-a-Telugu-word-nothing-Tamil-about-it-Historian/articleshow/34640530.cms

http://www.rediff.com/news/interview/historian-jbp-more-theres-no-word-like-chennai-in-tamil/20140826.htm

UPDATE 2
Dr.Jayabarathi's input on the word Canai having a Tamil origin. As mentioned, it is not a corrupt form of Chennai. It is the process of beating the dough.



Comments

  1. UnknownMonday, 26 January, 2015

    Good to read about its sources n origins... though in India we do say Parotta as Parantha!! Like Aloo Parantha (Aloo= Potato!) , Gobi Parantha (Gobi= Cabbage!) And many more...

    ReplyDelete
  2. Sharmalan ThevarSunday, 12 July, 2015

    You are welcome

    ReplyDelete

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