Epigraphia Indica Vol 09

SR No.: 032563
Original Sutra Author: N/A
Author: E Hultzsch, Sten Konow
Publisher: Archaeological Survey of India
Publication Year: 1907
Total Pages: 498
Language: English
Classification: Book_English
File Size: 28 MB

Page 121

EPIGRAPHIA INDICA.
(VOL. IX.
(a day) to the lord of the glorious temple of Tiruppôttudaiyar at Iļangôkkuļi in Multinâqu.
(LI. 8 to 10.) For this (amount) the members of the assembly have to measure out five hundred and eighty kalam of paddy per year (as) interest, at the rate of two kalam for each kafu.
(Ll. 10 to 14.) Out of this income) the servants of the lord (thatárar) and the committee of the assembly of Langôkkudi shall jointly pay for offerings four times a day," commencing from the month of Tuls in the twelfth year opposite to the fourth year of the reign of Varaguņa-Maharaje, (according to the following) scale :
(LI. 15 to 27.) (The following) are the requirements for a single offering ::- four ndli of clean superior rice ;* (one) uri of split green gram for the kummayam ;6 (one) wlakku of cows' ghee of the best quality to be offered (by itself); (one) uri of cows' curds ; four black plantain fruits ; one palam of sugar; ten palam of vegetables (for) the vegetable offering (kari-amirdu), (viz.) one kdykkari,7 two pulingari, one pulukkukkari' (and) one porikkari- in all, five (kinds of) curry; (one) alakku of cows' ghee of the best quality for seasoning and frying vegetables ; (one) uri of cows' curds for the compound curry (kúffu); 11 two sevitfu of asafoetida; two bundles of betel-leaves, ten areca-nuts (and) one seviffu of lime (nuru) for the leaves offering.
(Ll. 27 to 73.) The aggregate requirements for (the offerings) four times a day13 (are) :At the rate of sixteen näļi of clean superior rice (a day), sixty-four kalam of clean superior rice
1 The word frikóvil means the sanctuary of temple' according to Dr. Gundert. It is used here in the same sense as the Tamil tirukk&yil, a temple, a place of worship, a sacred shrine. In the Tanjore inscriptions friköyil is used to designate the orthodox Hindå temple as opposed to the temples of the Dravidian village deities and to the Jaina temples (South-Ind. Insor. Vol. II. p. 48, note 8, and p. 59).
1 The word wigadi occurs again in line 27. "Literally (the offering) at one time.'
. With fennel compare tiruchchennadai-nel in a Chôļa inscription from Conjeeveram; South-Ind. Inscr. Vol. I. p. 117.
This word occurs in a similar context in an inscription of Rajakesarivarman found at Tiruvellarai near Trichinopoly (No. 518 of 1905). In an unpublished record of the Chola king Rajakesarivarman from Gudimallam in the North Arcot district, split green gram (firu-payarru-paruppu) is provided for kummaya-amudu (No. 222 of 1903). The modern meaning of the word kummdyam, viz. mortar,' will not do here. In Malayalam and in Kanarese the root kumm means 'to beat with a pestle,' and kummdyam might therefore denote something pounded, if the word is derived from that root.
The verb nivédikka in line 17 may also have to be taken with the words tayir (1 18), kar odlaippalam (1. 18 f.) and farkkarai (1. 19), if not with all the items mentioned in 11. 19 to 27.
1 According to one of the Tanjore inscriptions of Rajaraja I. (South-Ind. Inscr. Vol. II, No. 26) pepper, mustard, and perhaps also salt were required for this preparation. Some vegetable must also have been added, though the fact is not specifically mentioned. Old rice, pulse, pepper, mustard, cumin, sugar and ghee were required for a similar preparation called appakkdykkari.
Pepper, mustard, camin, sugar, tamarind, curds, horse-gram and plantain fruits were required for it according to the inscription quoted in the preceding note. Puliyittadungari (consisting of pepper, cumin, tamarind, and perhaps some vegetable) was a similar preparation.
Pulukkukkari, boiled curry,' is perhaps so called in order to distinguish it from porikkari, fried curry.' The former is not mentioned (at any rate under this name) in the Tanjore inscription quoted above, while ghee is provided for the latter. Evidently porik kari consisted of & vegetable fried in ghee.
10 The verb tumi means to sprinkle.' Condiment powder is even now sprinkled over boiled curry and the whole Beasoned with boiling ghee, in which a small quantity of mustard is frying. The preparation is called poditival,
powder sprinkling,' and the same is apparently indicated by the use of the verb tumi here. A story is told in connaction with the Tamil poet Kamban, which shows that the noun tumi was not in common use during his time.
11 Kd is a liquid preparation still in use and consists of (1) a vegetable cooked either with Bengal gram or beans, (2) two or more vegetables boiled together, or (8) specially made powder dissolved in curds. (1) and (2) do not, generally, require any curde.
19 The word for botel-leaves both here as well as in the Tanjore inscriptions is tellilai, white leaf,' while the modern Tamil form is verrilai, empty leaf.
w Worship at six periods of the day is the rule at present in big temples. In the case of a minor shrine in the Tanjore temple, provision was made for offerings only three times (morning, midday and night, South-Ind. Inger. Vol. II. p. 148) and twice in the case of two other shrines (ibid. pp. 70 and 71).