I was recently informed that our traditional kungumam is made of manjal (turmeric) and sunnaambu. Someone else told me it was manjal and some other additive.
Whatever it be, I see that kungumam's main component is manjal.
And in our custom, there is a frequent order to distribute manjal kungumam to ladies or keep it in the pujai etc. So much so that a popular local company has started making sachets containing manjal and kungumam and sells them as twins. Many people are gaga about how handy these sachets are.
But my question is, if kungumam itself is made of manjal, then why did our periyavargal insist on giving manjal along with another manjal that has been slightly transformed?
Or, perhaps kungumam was made using a different set of ingredients and just to distinguish these variants, they said manjal kungumam, trying to stress that the kungumam that was permitted to be distributed had to be made of manjal.
Anyone care to explain?
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