Chinese New Year Myths and Legends

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Yesterday marked the start of the new Lunar New Year and living in Singapore, this becomes just as important to us (and not just for the 2.5 days public holidays we get). We Lo Hei in offices and great our friends, neighbours and colleagues a Happy New Year. I’ve blogged in detail about the Chinese New Year previously, so this year, I was looking at some of the myths and legends associated with the new year that I wanted to share with you all.

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The Legend of the New Year or Nian

The legend of the new year or Nian is a famous one. Long ago in the mountains, there lived a horrible demon creature named Nian. Every year, on the first day of the year, the creature would awaken and descend upon the village. He would eat all the grain and livestock. And if there were any children unfortunately stuck outside, they would disappear.

The villagers lived in fear of this beast and boarded up their houses on this night to protect their families. One year, right before this event was to occur, an old man visited the village. He turned to the villagers and asked, “Why do you fear this creature such? You are many and he is but one. Surely he could not swallow all of you.”

But the villagers remained sceptical and locked themselves up anyway. That night, Nian did not come. The old man had ridden him until dawn and the creature went back to its cave hungry. This went on for several nights until the old man revealed, “I cannot protect you forever.”

He turned out to be a god and had to return to his duties elsewhere. The villagers were terrified that once the old man left, they would once again see Nian return.

So the old man informed them, “The beast is easily scared. He does not like the colour red. He fears loud noises and strange creatures. So tonight, spread red across the village. Hang red signs on every door. Make loud noises with drums, music, and fireworks. And to protect your children, give them face masks and lanterns to protect them.” The villagers did as the old man instructed and Nian never returned again.

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The Legend of Why Red Envelopes Are Given

During the Chinese New Year period, the married or the elderly give red envelopes to children or unmarried juniors. A red envelope is also called yasui qian (“suppressing Sui money”).

According to legend, on New Year’s Eve, besides the monster Nian, there was a demon named Sui that came out to terrify children while they were asleep.

It was said that the children who were touched by the demon would be too scared to cry out loud, and got a terrible fever and even became mentally unstable. To keep children safe from being harmed by Sui, parents would light candles and stay up for the whole night.

On one New Year’s Eve, in an official’s family household, the parents gave their child eight coins to play with in order to keep him awake, so as to avoid him being hurt by the demon. The child wrapped the coins in red paper, opened the packet, rewrapped it, and reopened it until he was too tired to fall asleep. Then the parents placed the packet with eight coins under his pillow.

When Sui tried to touch his head, the eight coins emitted a strong light and scared the demon away. The eight coins turned out to be eight fairies. From then on, giving red envelopes became a way to keep children safe and bring good luck.

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The Legend of Why Spring Couplets Are Pasted

It is recorded that the origin of spring couplets can be dated back to 1,000 years ago when people hung taofu (written charms on peach wood) on doors.

Legend has it that there was a huge peach tree stretching for more than 1,500 kilometers on a mountain in the ghost world. To the northeast of the tree, two guards named Shentu and Yulei guarded the entrance to the ghost world. They would catch the ghosts who harmed people and then sent them to tigers as food.

Therefore, all ghosts were afraid of the two guards. It was believed that to hang a piece of peach wood with an inscription of the two guards’ names on doors could scare evil things away.

By the Song Dynasty (960-1279), people began to write two auspicious antithetical lines on the peach wood instead of the names of the two guards. Later, the peach wood was replaced by red paper, which symbolizes good luck and happiness. Since then, pasting spring couplets has been a custom to welcome the new year and express best wishes.

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The Legend of the Upside Down Calligraphy

Another decoration is calligraphy. The most common word is fú, meaning happiness or fortune. But you’ll rarely see it upright.

It is said that in the Ming dynasty, the Emperor ordered every household to decorate by pasting fu onto their doors. On New Year’s Day, he sent soldiers to check. They found that one illiterate family pasted the word upside down.

The Emperor ordered the family to be punished by death. Thankfully, the Empress was there and came up with an explanation: “Upside down” (dào) is a homophone of “here” (dào). When it’s upside down, it means that fu is here.

The explanation made sense to the Emperor and he set the family free. From then on, people would hang the word upside down, both for fortune and in remembrance of the kind Empress.

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The Legend of the Kitchen God and Candy

The Stove God (zào shén) is in charge of people’s meals and livelihoods. He’s one of the gods that interact with humans the most.

On the little new year (xiao nián) before the official “big” New Year (dà nián), he returns to the heavens. The Stove God reports to the Jade Emperor (yù dì), telling him how each family was during the year. He later returns to Earth to either bless or punish the families, as ordered by the Jade Emperor.

This is why families will make malt candy gourds and leave it out at night. The candy will sweeten the Stove God’s mouth so he’ll only praise the family. It can also stick his teeth together, stopping him from saying bad things. This way, the family will enjoy plentiful food the entire year.

Navratri Recipes: Sweet Corn Sundal

Another Navratri sundal recipe. This one came about serendipitously. I actually wanted to make something sweet that day but became late to make the offering so thought of making something with sweet corn. I made it like any sundal, but changed it up a bit. It also makes a very healthy salad or as a side for your main meal. S loved it so much that he made me make it again the next day.

Sweet Corn Sundal

Ingredients:

  • 2 cups frozen sweet corn
  • 1 tsp mustard seeds
  • 1/2 tsp broken urad dal
  • 1/2 tsp white sesame seeds
  • 1/4 cup grated coconut
  • 1/8 tsp asafoetida powder
  • 3-4 curry leaves
  • 1 tsp green chilli paste
  • 1 tsp lemon juice
  • 1 tbsp oil
  • Salt to taste

Method:

  • Boil the sweet corn in a microwave for 5-10 minutes seasoned with some salt until the corn is soft and cooked.
  • Heat the oil in a pan and when it warms up, add the mustard seeds and let it crackle. Then add the urad dal and sesame seeds and stir for a while till the urad dal turns a golden brown colour and the sesame seeds start to pop. Don’t let them turn black.
  • Add the asafoetida and curry leaves and let the curry leaves become crisp.
  • Now add the green chilli paste and stir for a few minutes. Then pour in the cooked corn and let it stir for 2-3 minutes.
  • Check for seasoning at this point. If you are making this as an offering, then no tasting, please.
  • Drizzle the lemon juice and the grated coconut and switch off the flame.
  • Serve hot as a side dish or cold as a salad.

Poem: Festival Season

When August rolls by, it’s the start of the festival season in the Hindu calendar. Hardly a couple of weeks go by without another festival.

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Festival Season

When the month of August comes around
That’s the time when festivals start to abound

It starts with the beautiful bonding between a brother and sister
That’s the festival of Raksha Bandhan, the bond strong and secure each year

The same day is the one day exclusively for the menfolk
Avani Avittam is what’s its called, not for the womenfolk

Then we celebrate the birth of the baby Krishna
Keep awake the whole night, just to welcome him, the one who is still an enigma

Then in a few weeks time it’s time to burst out the dhol and rain a cracker blaze
Because it’s time to welcome Lord Ganesh in our homes for the next eleven days

After that, its nine days of fun and frolic, getting together with your clique
When we pray to the various Goddesses in what’s called Navratri

The tenth day is when good triumphs over evil
That’s why it’s called Vijaya Dashami, the day where a fresh start is given a stamp of approval

Then starts the countdown to the biggest festival of the year
The festival of lights, the one that’s very dear

It’s the festival of lights aka Diwali which you await the whole year
New clothes checked, sweets and savouries start to appear

India is a land of festivals, the more the merrier
Because these festivals bring the family together,

It’s also a chance to get closer to your roots,
Because to know what you are helps to get to the future.

 

Festivals of India: Thiruvathirai

 

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Chidambaram Temple..Source

A festival unique to the southern states of Tamil Nadu and Kerala, Thiruvathirai or Arudhra Darisanam is a Hindu festival celebrated on the full moon night in the Tamil month of Margazhi (approximately in December–January), which is also the longest night in the year. The Thiruvathirai vrata is one of the eight significant vratas dedicated to Lord Shiva as it is considered to be the nakshaththram of Lord Nataraj and is the longest night of the year. The word

 

Thiruvathirai or Arudhra in Tamil means “sacred big wave”, that was used when this universe was created by Lord Shiva about 132 trillion years ago. The famous Chidambaram temple in Tamil Nadu, celebrates this temple with great pomp and splendour and has been celebrating for more than 1500 years, as evident from literary and historical evidence in the form of stone inscriptions.

 

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Main Statue of Lord Natraj at Chidambaram Temple…Source 

The festival celebrates Lord Shiva’s cosmic dance of Natraj. The cosmic dance of Lord Shiva represents five activities – Creation, Protection, Destruction, Embodiment and Release. In essence, it represents the continuous cycle of creation and destruction. This cosmic dance takes place in every particle and is the source of all energy. Arudra Darshan celebrates this ecstatic dance of Lord Shiva. Arudhra or Thiruvathirai signifies the golden red flame and Shiva performs the dance in the form this red-flamed light. Lord Shiva is supposed to be incarnated in the form of Lord Nataraja during the Arudra Darshan day.

 

Lord Shiva never took birth and therefore there is no nakshaththram dedicated to celebrate his birthday. It was mentioned in the Hindu mythology that once Lord Vishnu was resting on the great serpent and Adhi seesha felt that He was in some deep thinking. On asking Lord Vishnu told Adhi seesha that he was remembering the dance of Lord Shiva. This answer invoked the desire in Adhi seesha to witness this great dance. He asked Lord Vishnu how this desire could be fulfilled. Lord Vishnu then urged him to do rigorous ‘tapasya’ at Chidambaram’. Adhi seesha followed his advice and devotedly prayed to Lord Shiva for a very long time. At the same there, a muni and devotee of Lord Shiva known as Viyaagra Paadha also lived in that same place. He worshipped to Lord Shiva to obtain the legs of a tiger in order to pluck flowers at the dawn, without being touched by the bees for offering to the God. He also observed ‘tapas’ to see His great ‘Nataraj’ dance. Finally, Lord Shiva was pleased with their prayers and devotion and he showed his ‘Nataraj’ dance in Chidambaram on the day of Thiruvaadhirai. From then onwards the ‘Nataraaja’ image of Shiva is worshipped here with great fervour on this day.

 

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Temple processions during Thiruvathurai….Source

Tamil hymns of Maanikavasagar’s Thiruvasagam (particularly the hymns Thiruvempavai and Thiruppalliezhuchi) are chanted in temples instead of Sanskrit mantras. On the very day of Thiruvathirai, the idols of Nataraja (Lord Shiva) and his consort Shivagami (Parvati) are taken out of the temple premises for a grand procession. It is one of the major events in almost all the Shiva temples in Tamil Nadu.

 

In Tamil homes, during Tiruvathirai, a special dish called Thiruvadhirai Kali is made. The kali is made with rice, jaggery, moong dal, coconut, cardamom and ghee. The kali is usually eaten with a special curry called Thiruvathirai ezhlu curry koottu which is made out of seven vegetables, that is cooked and served on this day. The vegetables used for this kootu include pumpkin, ash gourd, raw bananas, field beans, sweet potatoes, colocasia, potatoes, eggplants etc.

 

 

Recipe: Gulkand Dry Fruit Barfi

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Around six months back, I brought a tub of Gulkand which is a kind of rose jam. To be honest, I was intrigued by its smell and texture and so decided to buy it. It was lying in my fridge all this time and I was wondering if I could do something with it for Diwali when I chanced upon this recipe from Archana’s Kitchen.

I made this recipe almost as it is mentioned on the page and it turned out more like a fudge rather than a barfi.It does not have any added sugars to it, with all the sugars coming from the dry fruit and the gulkand.

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Gulkand Dry Fruit Barfi

Ingredients:

  • 2 cups dry figs (anjeer), chopped
  • 2 cups dates, chopped
  • 1/2 cup almonds
  • 1/2 cups cashew nuts
  • 1/2 cups walnuts
  • 1/4 cup pistachios
  • 1/2 cup raisins
  • 2-3 tbsps gulkand
  • 1/4 tsp nutmeg powder
  • 1 tbsp ghee

Method:

  • Soak the chopped figs, dates and raisins separately in bowls of water and let them soak for around 30 minutes.
  • Strain the water from the dates, figs and raisins and grind them to a smooth paste. I added some water as my mixer was not a very strong one, but if you can do this without adding water, that is better.
  • In a food chopper, chop the cashew nuts, almonds, walnuts and pistachios into small pieces and keep aside.
  • Grease a tray with some ghee or butter and keep aside.
  • In a non-stick pan, heat the ghee and when the ghee gets warm, add the fig, dates and raisins paste and mix well and saute it for a while.
  • Now add the chopped nuts, gulkand and nutmeg powder and combine well.
  • Stir well for a couple of minutes until the mixture starts to leave the sides of the pan.
  • Once this happens, pour the mixture into the greased tray and level it well.
  • Cover the tray and when the mixture is cool, keep it in the fridge for around 30-45 minutes to firm up.
  • Cut it into smaller pieces and serve.

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