Mangaluru : The District Administration and Pilikula Nisargadhama jointly celebrated annual ‘Aati Koota’ programme at Guthina Mane in Dr Shivaram Karantha Nisargadhama, Pilikula, on Saturday.

Janaki Brahmavar, Tulu Sahitya Academy president inaugurated the programme by Lighting the traditional Lamp. S.A Prabhakara Sharma, Executive director of Pilikula Nisargadhama, Bhaskar Rai Kukkuvalli, Jayaprakash Bhandary Executive director of Pilikula Nisargadhama, Proffesior Vivek Rai, Vaman Nandavar and others were present on the occasion.

The programme showcased traditional delicacies and herbs of Tulu Nadu. A row of medicinal plants, including ‘Bilva Patre,’ ‘Kaadu Nugge’, ‘Manjotti’ and others took the visitors to an era where the Aati season traditionally implied dodging off diseases.

The visitors also had a chance to savour varieties of home-made sweets, savouries, curries and other preparations.

Channamane, Tulu singing competitions, Pad-dana competitions, weaving coconut fronds and others took the visitors to the bygone era.

The visitors, apart from savouring the food, also took a close look at artefacts on display that reflected life in Tulu Nadu. The earthen pots used for cooking rice and store cereals, the press used to make vermicelli, artefacts used for demigods’ worship and other day-to-day equipment were kept neatly at the ‘Guthina Mane’ reflecting the traditional life of the region.

Explaining the fading tradition, Hampi Kannada University former vice-chancellor B A Viveka Rai said, “Aati Koota is an attempt to revive the culture of Tulu Nadu. It should not be restricted to a day. The traditions and culture of the land should be carried forward.”

It is believed that the entire region witnesses heavy rainfall that rejuvenates life and nature during this month.

From 70-year-old Gulabi to 10-year-old Shreya enthusiastically participated in a competition to weave coconut fronds.

The visitors savoured mouth-watering dishes like ‘Ambate pickle,’ ‘Thimare Chutney,’ ‘Horsegram Ghutney, ‘Uppad Pacchil’ (a dish made of tender jackfruit bulbs preserved in salt), bamboo shoot-green gram curry, ‘Kesuvina Tetla’ (colocasia leaf curry), ‘Tojanka- jackfruit seed curry,’ rice, ‘Harive-Kesuvina Dantu curry,’ ‘Punarpuli Rasam,’ Payasa, ‘Guriyappa,’ ‘Thekkaredadye’ (a sweet dish made of cucumber), ‘Akki Unde,’ ‘Pathrode,’ ‘Halasina Gatti’ (a sweet dish made of jackfruit) and raw jackfruit chips.

Chikkamela performed Yakshagana on the ocasion.