Dress code for Rutvijas

All the ‘rutvijas’ participating in the Ayutha Chandi Yagam that began here on Wednesday by Chief Minister K. Chandrasekhar Rao have a dress code to follow.

On the first day, they wore a yellow dhoti and kanduva (scarf). They will wear red dhotis on the second day, pink and yellow on days four and five.

This dress code is being followed as per suggestions made by seers from Sringeri Mutt.

The yagam is being supervised by Virivinti Phani Shashanka Sharma and Vysojjula Gopi Krishna Sharma. Chief Executive Officer (CEO) Gouri Shankar read out a message from Sringeri Seer Bharati Theertha after Ganapathi puja.

Traditional food

An elaborate culinary spread was laid out for participants and over 500 cooks from the twin cities worked overtime to make traditional meals ready. Day one’s menu included palak dal, sambar, beans fry, tomato curry, aratikaya (plantain) bajji, curds and halwa .

Three separate food courts were erected for the rutvijas, brahmins - VIPs and others.

On the other hand, as many as 1,500 rutvijas had breakfast in the vast temporarily erected dining hall.

The menu for them is.

Day one: Idli, sambar, upma (breakfast), plain dal, patala baji, challa pulusu, sambar, beans curry, poornalu and plantain bajji (lunch - rice, pulihora, roti pacchadi and roti are common every day) and atukuala khichidi.

Day two: Atukula (poha) pongal (breakfast), akukura pappu, rasam, sambar, capsicum curry, badusha (sweet), alu bonda and perugu pacchadi (lunch), puri, panner bautter masala alu kurma.

Day three: Atukula pondi, chutney, perugu (breakfast), tomato pappu, poni challa, sambar, masala vankaya, basin laddu, mysore bajji and gummadikaya barada (lunch), bombai ravva upma and sambar.

Day four: Idli, vada, sambar and chutney (breakfast), aku kura pappu, challa pulusu,sambar, panner butter masala, dondakaya masala, jilebi, aalu bath and mirchi ryta (lunch) atukula daddhojanam (dinner).

Day five: Upma chuduva (breakfast), mudda pappu, pondi challa, bendakaya fry, capsicum, mothichoor bundi, palakura bajji, menti – pesara pappu (lunch) and daddojanam (dinner). According to Puranam Satish Kumar, MLC, and in-charge for food court, four quintals of rice, a quintal vegetables, one quintal pulses, 6000 chapatis and 525 kilograms of curd would be used every day in the afternoon for the rutvijas alone.