“I am scared to see these workers coming and buying it. Even during the COVID-19 pandemic, there weren't a lot of sanitisers being sold,” said a shopkeeper...
More on this...
இமயத்தைப்
புதைத்த இடம் இதுதான்
தூங்கு ராஜா தூங்கு
ஓடி ஓடிக் களைத்தவனே
கலையாத உறக்கத்தில்
கனவுகளற்ற உறக்கத்தில்
ஓய்வுகொள்
மண்ணை இழுத்துப் போர்த்துப்
படுத்திருக்கும் உன்னை
குளிரோ மழையோ
வெயிலோ புயலோ
ஒன்றும் செய்யாது
நலம் கேட்க வந்த நான்
நல்லசெய்தி
கொண்டுவரவில்லை
இதே இடத்தில்
என்னோடு நின்று
இறுதி மரியாதை செலுத்திய
உன் சீடன்
உனைத்தேடி வந்துவிட்டான்
��ோடிக் குதிரைகளை இழந்து
கவிழ்ந்து கிடக்கிறது
கலைத்தேர்
கடமை இருக்கிறது
இந்த மண்ணகத்தில்
உனக்கொரு மணிமண்டபம்;
அரசுக்குக்
கோரிக்கை வைக்கிறேன்
முதலமைச்சர் விஜயைச்
சந்திக்கவும் தயங்கமாட்டேன்
இந்த இடம்
கலைக்கோயிலாக
என்று கட்டப்படுமோ
அன்று
தேனி மாவட்டம் முழுக்க
தேவர்கள் பூச்சொரிவர்
மேனாள் சமஉ, P.S. தனுஷ் கோடி (மறைவு) மகனார், 'தினபூமி' நாளிதழ் மேனாள் ஆசிரியர், TUJ தலைவர், மூத்த பத்திரிகையாளர்,
P.S.D. புருசோத்தமன், திருவாரூரில் இன்று காலமானார். ஆழ்ந்த இரங்கல்...
அன்னாருக்கு உரிய மரியாதையை தமிழக அரசு செய்யவேண்டும்.
@CMOTamilnadu@imrajmohan
Pazhaya soru (also called pazhankanji or neeragaram) is rice from the previous night's meal, soaked in water and left to ferment lightly overnight, then eaten the next morning with curd, pickle, green chillies, or whatever leftover curry is around. It's a staple across Tamil Nadu and Kerala, and the process is simple: cook rice for dinner, don't finish it, soak the rest in water, let it sit for 8–12 hours, eat it cold or at room temperature the next day.
It came from two impulses that coexisted. For laborers and agricultural workers, it was often deliberate - rice cooked extra the night before, specifically because fermented rice is cooling and sustaining for a day of physical work in the heat. In other households, it was simply what happened to surplus rice that hadn't been finished at dinner. Soaking it overnight was sensible thrift (to avoid food wastage), not planning. Either way, the underlying logic was the same: don't waste rice, and use it to start the day cheaply.
It was frugal food, and frugal food carried a faint stigma. After all, "stale rice" wasn't something you advertised you were eating, no?
This Coimbatore brand, literally named Pazhaya Soru, has reversed that completely. Rs 102 for 500ml. Zip-locked vathal, thuvayal, pickle, mor milagai. A branded napkin, a wooden spoon, sealed and delivered through Swiggy. The same dish that once signalled either hard physical labor or a household watching its rice supply now signals that you can afford curated authenticity.
It's the same arc millets, ragi, and sattu have followed. Foods that drop out of use once people have the means to move past them, only to be rediscovered a generation later as premium and "rooted".
The constraint has shifted too: from food scarcity or deliberate thrift, to time scarcity. No one's cooking extra rice or soaking it overnight anymore, and the early-morning routine that pazhankanji assumed has mostly disappeared.
What's being sold here is the symbolism of the food, stripped of the domestic process (and the economic context, whether discipline or thrift) that originally produced it, repackaged for people who'd quite like the heritage without the conditions that made it necessary.
Ayn Rand's influence in a village
Ayn Rand could never have imagined that one of her admirers, living in the small village of Parakkai in Kanniyakumari district, would one day name his house after her.
That admirer is Pari Pandian, a former student of Presidency College, Chennai, who studied alongside MDMK general secretary Vaiko. A voracious reader with an enduring passion for books and ideas, Mr. Pari found in Rand’s writings a philosophy that resonated deeply with him. His admiration was such that he chose to immortalise it in a uniquely personal way—by naming his home after the celebrated novelist and philosopher.
In a quiet village far removed from the world that shaped Rand’s thought, her influence survives in an unexpected form, testament to the remarkable reach of books and the enduring bond between readers and the writers who inspire them.
I never dreamt that this photograph would become one of the most memorable moments of my life.
In 2010, I had the opportunity to shake hands with Tamil Nadu Chief Minister C. Joseph Vijay, when he visited my office at The Times of India as a Guest Editor for Chennai Times.
Happy Birthday, Sir. 🎂🎉
#CrimeSelvaraj #CMJosephVijay #CMVijay
“தாய்மாமன் தங்க மோதிரம் திட்டம்” - செப் 15ம் தேதி தொடங்கி வைக்கிறார் @CMOTamilnadu
தவெகவின் தேர்தல் அறிக்கையில் தெரிவிக்கப்பட்ட திட்டத்திற்கு அரசு ஒப்புதல்.
ஜூன் 22 முதல் அரசு மருத்துவ மனைகளில் பிறக்கும் குழந்தைகள் பயன் பெறுவார்கள்.
@PrinceJebakumar@Vignesh_twitz
In the midst of all the chaos, Larry the cat is proving to be one of the few constants in Downing Street as he prepares for a potential seventh new owner
Follow the latest updates 👇
https://t.co/08jvhcBz3Q
Came in WA.
Watched many times.
When I was 15, my mother for survival did anything she could do. Dignity comes only after hunger is attended.
Look at her energy.
#Patience#Perseverance wins often than English and intelligence
#NeverGiveUp
Sorry. It is in Tamil. Essence is she is telling Messi is best cricketer. 😄😄😄
இந்தியா FIFA World Cupல் ஏன் விளையாடவில்லை என்று கேட்போருக்கு ஒரு தகவல்: இந்தியா 2027 Asian Cupல் பங்கேற்கவே தகுதி பெறவில்லை. 2030 World Cupல் 64 அணிகள் பங்க��� பெற்றாலும் நா��் qualify ஆக மாட்டோம். #India #Football