Planning a muhurtham breakfast
Timing, menu and why our team reaches the hall at 3 am.
What goes on a Madurai kari virundhu leaf
The meat feast, dish by dish, from kola urundai to the final curd rice.
A kari virundhu is a meat feast, served at housewarmings, ear-piercing ceremonies and the reception lunch of many weddings around Madurai. It follows an order as strict as any vegetarian sadya.
The top of the leaf carries the dry dishes: mutton kola urundai, chicken pepper fry, a vanjaram fish fry and prawn thokku, with a boiled egg in masala. An onion raita and a small sweet sit on the left.
Rice comes first with mutton kuzhambu, then a second serving with chicken or fish curry. Many families also serve a mutton biryani in the middle of the meal, with brinjal curry. Rasam follows to help digestion, then curd rice with pickle, and finally a sweet such as paal payasam or a laddu.
We cook kari virundhu on wood fire in heavy vessels, the old way. It takes our team about six hours for 500 guests, and we bring meat from our regular butcher in Melur the same morning.
