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Palegara

Palegars of Somwarpet Choudlu Kalegowda

01 Jul 2017

Palegars of Somwarpet Choudlu Kalegowda. Choudlu family owned most part of Somwarpet town & thousands acres of garden,/plantation. 

 

 

Have a look at Dress, Odikatti, peechekatti, Chattri, chamara etc. These were not copy right of any perticular group. It was applicable to all noble men and women attending palace of Haleri kings, including people from Sullia, Puttur.

 

Proclamation from Veeraraja vodeya grant of Jamma land.

 

Choudlu Kalegowda with his family

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ತಾಪತ್ರೆನೂ …ಹೊಸೇಪುನೂ

26 Jun 2017

“ಅಯ್ಯೋ.. ಈ ಸಂಸಾರ ತಾಪತ್ರೆ ಆಕೇಲೆ ಚಿಕ್ಕಾ..ಛೆಕ್…!”
ಕುಂಞಣ ಬೊಳ್ಪಾಕನ ಪರ್ಚಿಕಂಡ್ ಮನೆ ಬಾಗ್ ಲಿಗೆ ಬಾತ್…
“ಯಾಕೆನೇ…ಏನಾತ್ನೇ ಕುಂಞಣಾ…?”
“ಅಯ್ಯೋ ಎಂತರ ಹೇಳ್ದು ಚಿಕ್ಕಾ” ಅಂತ ಹೇಳಿ ಎಲಾಡ್ಕೆ ಪಚಕ್ಕ ಉಗ್ತ್…!
“ಮೊದುವೆ…ಆಗ್ ಆಗ್ ತ ಹೇಳಿ ಮೊದುವೆ ಮಾಡ್ಸಿದೊ..
ಆದ ಸುರು ಸುರೂಲಿ…ಲಾಯ್ಕತ್..ಗೊತ್ತೆ ಆಗದಾಂಗೆ ಎರ್ಡ್ ಮಕ್ಕಳೂ ಆದೊ…!
ಈಗ ಒಂದರ ಹಿಡ್ಕಂಡರೆ ಇನ್ನೊಂದು ಕಿರ್ಚಿದೆ..ಎರ್ಡರ ಬುಟ್ಟರೆ…
ಹೆಂಗ್ ಸ್ ಪರ್ಚಿದೆ..ಅಷ್ಟೊತ್ತಿಗೆ ಒಳಗೆಂದ ಅವ್ವನ ಬೊಯಿಗಳ್ ..!
ಇದ್ ಹನೀಸ್ ಕಮ್ಮಿ ಆಕನ… ಕಟ್ಟಿ ಹಾಕಿದ ಬೊಗ್ಗಿ ಪಾಂಗ್ ಕೊಡ್ದು…
ಅದರ ಕೇಳಿ ನಾಕೈದ್ ಹಡ್ಬೆ ನಾಯಿಗ ಬಂದೊ..ಅವರ ಬೆರ್ಸ್ ಕನ…
ಬೊಗ್ಗಿ ಸಂಕಲೆ ತುಂಡ್ ಮಾಡಿ ಓಡ್ತ್.. ಟೀಚರ್ ಹೆಲ್ಪರ್ರೂ…
ಮಕ್ಕಳೂ ಸೇರಿ, ನನ್ನ ಮನೆ ಅಂಗನವಾಡಿನಾಂಗೆ ಆಗುಟ್ಟು ಚಿಕ್ಕಾ..!
ಪೂರಾ ಕಿಚ್ಚಿಕೊಟ್ಟೇ ಹೋಗಲಿ..ತೇಳಿ ಮನೆ ಒಳೆಗೆ ಹೋದರೆ…
ಈ ಬಿಸ್ಲ್ ದಾವುಲಿ ಆರ್.ಸಿ.ಸಿ.ಮನೆ ಒಳೆಗೆ ಬೆಗ್ ರುವ 
ದೆಸೆಲಿ ಕುದ್ರಿಕೆ ಆಲ್ಲೆ.ಅದೂ ಸುಡಲಿ ಒಂದ್ ಗ್ಲಾಸ್ ತಣ್ಣೀರ್ ಕುಡೆಮೋಂತ ಟ್ಯಾಪ್ ತಿರ್ಗಿಸಿರೆ ಬಾದೇ ಬಿಸ್ನೀರ್…!
ಈ ಬಿಸ್ಲೂ.., ನೀರ್ ಆರ್ದೂ…ಮನೆಲಿ ಪಿರಿ-ಪಿರಿನೂ…
ಸೇರಿ ..ನನ್ನ ಲೈಫೇ ಕಲ್ತಪ್ಪದಾಂಗೆ ಆಗುಟ್ಟು ಚಿಕ್ಕಾ…!
ಅಡಿಲೂ ಕಿಚ್ಚಿ..ಮೇಲೆನೂ ..ಕಿಚ್ಚಿ…ಬೊದ್ಕಿಕೇ ಬಂಗ ಆಗುಟ್ಟು…
ಸುಟ್ಟೇ ಹೋಗಲಿ..ಈಗ ಒಂದ್ ಎಸಳ್ ಹೊಸ್ಯೇಪು ಕೊಡಿ..!
ತಲೆ ಗಿರ್ರ..ತೇಳ್ದೆ..”ಅಂತ ಕುಂಞಣ ಅವನ ಗೋಳ್ ಹೇಳ್ತ್..
“ನಿಂಗೆ ಹಾಂಗೇ ಆಕು ಮಂಙ..”ಅಂತ ಮನ್ಸ್ ಲೇ ಬೊಯ್ಕಂಡ್
ಒಂದು ಕೊಡಿ ಹೊಸ್ಯೇಪು ತಾಕೆ ಒಳೆಗೆ ಹೋದೆ…

-ಲೋಕೇಶ್ ಊರುಬೈಲು

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Calendar

ತುಳು ತಿಂಗಳುಗಳು

07 Jun 2017

1.ಪಗ್ಗು (ಎಪ್ರಿಲ್- ಮೇ)

2.ಬೇಷ (ಮೇ- ಜೂನ್)

3. ಕಾರ್ತೆಲ್ (ಜೂನ್-ಜುಲೈ)

4.ಆಟಿ (ಜುಲೈ- ಆಗಸ್ಟ್‌)

5.ಸೋಣ (ಆಗಸ್ಟ್- ಸೆಪ್ಟೆಂಬರ್)

6. ನಿರ್ನಾಲ್ (ಸೆಪ್ಟೆಂಬರ್ - ಅಕ್ಟೋಬರ್)

7.ಬೊಂತೆಲ್ (ಅಕ್ಟೋಬರ್- ನವೆಂಬರ್)

8.ಜಾರ್ದೆ (ನವೆಂಬರ್- ಡಿಸೆಂಬರ್)

9.ಪೆರಾರ್ದೆ(ಡಿಸೆಂಬರ್- ಜನವರಿ)

10.ಪೊನ್ನಿ (ಜನವರಿ- ಫೆಬ್ರವರಿ)

11.ಮಾಯಿ ( ಫೆಬ್ರವರಿ- ಮಾರ್ಚ್)

12. ಸುಗ್ಗಿ (ಮಾರ್ಚ್‌- ಎಪ್ರಿಲ್)

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ಮಾಮಿ ತಮ್ಮಾನ

05 Jun 2017

ಕೋಡೆ ಎಂಕ್ ಮಾಮಿ ತಮ್ಮಾನ

ಈ ಜನ್ಮೊಡೊಂಜಿ ಕೋಡೆ ತಿಂದಿ ಮಾಮಿ ತಮ್ಮಾನ

 

ಆಡೊಂದು ಬರ್ಪಿನ ಮಾಮಿ

ನಾಡೊಂದು ಬರ್ಪಿನ ಬಾವೆ

ಮಂಚದ ಮಿತ್ತ್ ಮಂದಿರಿ ಪಾಡ್ತ್ ಜೆಪ್ಪೆರಾ ಪಂಡೆರಾ |ಪ೦ದ್|

ಕೋಡೆ ತಿಂದಿ ಮಾಮಿ ತಮ್ಮಾನ ||ಕೋಡೆ||

 

ತೆಳುಪುದ ಪೊಡಿ ಪೊಡಿ ರೊಟ್ಟಿ

ಬೊಲ್ಪುದ ಕೋರಿದ ಗಸಿಟ್

ತೆಳ್ತ್ ತೆಳ್ತ್ ಬಳಸಿಯಲತ್ತ ಹಕ್ಕದ ಮೈತಿದಿ |ಪ೦ದ್|

ಕೋಡೆ ತಿಂದಿ ಮಾಮಿ ತಮ್ಮಾನ ||ಕೋಡೆ||

 

ಪಾಯಸ ತಂದಿನ ಬೆರಿಕ್

ಆಯಾಸ ಆಂಡ್ಯೇ ಎಂಕ್

ಮಾಯಿದ ತಿ೦ಗೊಳು ಬನ್ನಗ ಎಂಕ್ ಬಯಕೆದ ತಮ್ಮಾನ |ಪ೦ದ್|

ಕೋಡೆ ತಿಂದಿ ಮಾಮಿ ತಮ್ಮಾನ ||ಕೋಡೆ||

 

ದಪ್ಪಾದ ಹಾಸಿಗೆ ಪಾಡಿಯೇ

ಕಪ್ಪಾದ ಕಂಬಳಿ ಕೊರಿಯ

ಒಪ್ಪೊದಂಚಿನ ಒಪ್ಪುನ ಪೊಣ್ಣು ಮಂದಿರಿ ಕೊರಿಯಾಲ |ಪ೦ದ್|

ಕೋಡೆ ತಿಂದಿ ಮಾಮಿ ತಮ್ಮಾನ ||ಕೋಡೆ||

 

- ರಾಗ : ಕೋಡಗನ ಕೋಳಿ ನು೦ಗಿತ...

- ಸ೦ಗ್ರಹ

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Msommobi3e

AGE IS JUST A #

05 Jun 2017

    Many runners don’t do sufficient strength and flexibility exercises to complement their running.There’s a rage to run in the country, but are we doing it right? You can’t possibly just lace up and run. There’s a whole deal of science and training that goes into this skill

India’s annual running calendar lists around 150 marathons and runs these days. Mumbai, Hyderabad, Chennai, Bengaluru, Delhi, Pune have a growing runner community that attempt the 5K, 10K , half marathon and full marathon with great gusto. Weekday short runs are supplemented with weekend long distance group runs and rigorous exercising. But with running bringing in much bragging rights, and looking easy, are beginners jumping headlong into something that requires more thought and planning than imagined? Are they injuring themselves unnecessarily in a hurry to win the race?

Many, like Ashwin Bala of Runners For Life, who’s been running over six years now and is part of the organising team for three of Bengaluru’s marathons, believe it’s a problem of “too much, too soon”. “Either they increase their mileage beyond the 10 per cent rule [of not increasing one’s weekly mileage by more than 10 per cent over the previous week], or increase their pace without building an adequate aerobic base,” points out Mr. Bala.

Slow and steady:

Marathoner Ashok Nath, a seven time consecutive Boston Marathon qualifier and three time winner at the Standard Chartered Mumbai Marathon who coaches and mentors runners through his organisation Catalyst Sports, also believes runners just speed things up unnecessarily at the outset. He observes: “Initially there are some short term results but as the body can’t keep pace with the increasing levels of stress, aches pains injuries start to happen. Statistics reveal that annually 65 per cent of runners face some running related injury.” Our modern lifestyle has led to our bodies carrying stress, tension and, in all probability, excess weight, he says. “The human body is capable of great things but you must adhere to ‘gradual progression’ and not be dictated by what your neighbour, best friend, or the aunty down the street is capable of doing.” Another huge mistake beginners make is that they don’t get enough exercise. Sports physiotherapist and a marathoner and triathlete for the last five years, Dr. Gladson Johnson, who runs Attitude Prime, believes “exercise is medicine”. He says, “Many runners don’t do sufficient strength and flexibility exercises to complement their running. Hence injuries become a natural consequence of poor training.” He suggests that beginners should have a balanced proportion of running and strength and flexibility exercises first. “They must run a minimum of two days per week with three days of strength and flexibility exercises and two days of rest. Stick to one category for at least a year — do only 10km runs for a year and then take it forward.”

To coach or not?

The other huge debate is whether you need a coach to teach you how to run or you can figure things out with the help of a support group and peer sharing. Mr. Nath is very clear that while running may seem simple, it is actually a “skill sport”. “Successful distance running is all about energy management, and if you have the right running technique then you consume (or waste) less energy and are able to maintain your running form longer. The longer you are able to maintain form, the faster and further you are able to run,” he argues.

Courtesy: Bhumika.K

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Pork curry recipe

01 Jun 2017

  The modern style of living has not taken away the beauty of our traditional life.  Arebashe gowdas are well known for traditional delicious spicy foods. Pork curry is the one among them. The main three festivals, Kailmuhurtha or Kailpodh, Kaveri Sankramana and Huthri or Puthri are still celebrated with grandeur. These festivals are incomplete without pork curry.

  Pork Curry traditionally using the black vinegar Kachampuli which has a high degree of pungency with medicinal values. Kachampuli is concocted from a sour fruit called Kodampuli. It is prepared in such a careful way, the vinegar can be kept at room temperature without losing its taste and flavour for years together, if kept in a dry cool place in air tight jars or bottles. The kachampuli we get commercially is often adulterated and made with synthetic vinegar mixed with tamarind extract.

  Pork Curry is served with Akki Rotti that made by mashing left over cooked rice, mixed with rice flour, roasting the rotti on flame without oil. The rottis made thus are soft, have a nice flavour and smokey taste. Apart from Akki Rotti, it can be server with Kadambuttu / Pundi, neer dosa that also go well with the dish. 

Ingredients:

1. Pork - 1 Kg
2. Red Chilly Powder - 2 Teaspoon
3. Turmeric Powder - 1 Teaspoon
4. Salt - To taste
5. Coriander Seeds - 4 Teaspoon
6. Cumin seeds - 1 Teaspoon
7. Mustard seeds - 1 Teaspoon
8. Black Pepper corns - 2 Teaspoon
9. Madras Onions or shallots - 100Gms chopped
10. Green Chillies - 10-12 chopped
11. Ginger - 2 inch piece
12 Garlic - 10 Cloves
13. Coriander leaves - A handful chopped
14. Refined Oil - 2-3 Teaspoon
15. Kachampuli - 1 Teaspoon

Method:

Clean, wash and cut the pork into small pieces. 
Apply red chilli powder, salt and Turmeric powder. Keep aside.
Dry roast the spices 5-8 one by one, till they all turn dark roasted but not burnt. Dry grind in a mill to a fine powder.
Coarsely grind or pound ingredients 9-13 to a rough chutney.
Heat 2 Teaspoon oil in a thick bottomed vessel. I prefer earthen pot for that extra flavour.
Fry handful of curry leaves(Optional) followed by the ground chutney. Fry till brown. Add the marinated pork, little water, cover and cook till the pork is almost done.
Now add the masala powder and Kachampuli. Check for salt. Cook further on slow fire for 5-10 mins.
Serve hot with akki rotti, pundi, rice rotti or neer dosa. 

Note: If you don't get Kachampuli, you may substitute that with a spoonful of brown vinegar and a spoon of tamarind extract.

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