TherattuppalTherattuppal is made for Pillayar nombu or during any festive occasion. One of the auspicious and important festivals celebrated by the Nattukottai Nagarathars worldwide is the `PILLAYAR NONBU’ festival.
Cone shaped dough made of rice flour and jaggery or `Thirattuppal’ resembling Pillayar which is then called `Ehlai’. The choice of Karuppati flour or Thrattupal depends on the tradition of a particular family.
In reverence to Lord Ganesha, Nagarathar’s would fast for 21 days commencing day after `Thiruk-karthigai'(full moon day) during `Karthigai matham’ to next Shasti day (6th Day from new/full moon day), 15 days to new moon day + 6 days up to Shasti Thithi, for the welfare of the family.
An Easy method to prepare Therattuppal:
Take wide mouth and heavy bottom pan.
Now dissolve 1/2 cup of powdered Palm jaggery (Karuppatti)or Jaggery (Vellam) in 1/4 cup of warm water and filter it, keep aside.
Take 1 liter of milk
Bring it to boil stir often, do with patience until it reduces to 3/4 cup.
Now add dissolved karuppatti to it, stir continuously until you get to a thick consistency.
It gets thickened when comes to normal temperature.