Pillayar Nonbu

 

  1. Get the food list item from previous year organizers on the day of Pillayar nonbu
  2. Towards September/October (ie) couple of months before the function, check with the regional representative to see if new members have arrived in the area and add them and assign them food or supplies
  3. Call all members and allot food items with quantities [assign paper products, drinks etc. for bachelors]
  4. Key person / Subject matter expert – anyone older in the region or the previous pillayar nonbu organizers
  5. Oldest person should take elai first.  Choose that person at the nombu because someone’s father may come for the function who is older than the older chettiars in the region.
  6. Pillayar nonbu function should be on the same date or after, never before pillayar nonbu.
  7. Day before or on the day of the function at home:
    1. Put pottu on vilaku
    2. Put kolam on kola palakai
  8. General schedule: 
    1. 1 hour to arrive, pay expenses and pick next year’s food
    2. 1 hour for children and adult bajan
    3. 1 hour for elai
    4. 1 hour for auction
    5. 1 ˝ hour for dinner
    6. ˝ for cleanup
    7. 1 hour as buffer incase any one of the above goes beyond schedule

 

 

Items needed for Pillayar nonbu

 

  1. Vinayagar Statue (borrow from someone’s home)
  2. Small Stool to place the statue or use a chair from the hall
  3. Table cloth [to place the statue, like jamukalam or  samy pattu]
  4. Garland for Pillayar  - make on the morning at home(maalai)
  5. Kola palakai (available with organizers)
  6. Silver vilakku 2 (available with organizers)
  7. Thiri – for vilakku – sufficient quantity
  8. Ghee – 8 cubes of butter to be used to prepare the ghee on the same day of function and Ghee kinnam (6 papercups)
  9. Sandanam (for reception)
  10. Panneer ( for reception)
  11. Kungumam & Vibudhi (for applying at forehead)
  12. Oodhu pathi, oodhu pathi stand, tray
  13. Matchbox
  14. (Vibudhi, kungumam vaikka) 3 set kinnam
  15. Betel leaves, kottai paakku preferred, Else ARR or Nijam paakku can be used
  16. Cocunut
  17. Fruits with tray to keep for samy
  18. Pori vakai (1. Aval 2. Kambu 3. Solam 4. Sesame (el) 5. Nel) with kinnam that is available with organizers – some items need to be porikkavum(fried)
  19. Elai (mostly brought by Alamelu achi)
  20. Elai maavu vaikkum satti (basin)
  21. Thadukku – 2 or 3 (for sitting and giving elai)
  22. Paper towel
  23. Cotton dhoti (no silk dhoti) for taking threads
  24. Scissors (5)
  25. Aavaaram poo
  26. Flowers (for samy)
  27. Thundu (for elai eduthu kudupavarkal katti kolla)
  28. Prasatham
    1. Pasi payiru sundal
    2. Vadai *
    3. Vellai paniyaaram *
    4. Karuppatti paniyaaram *
    5. Thirattu paal

* tell someone who is making these items for dinner to not taste while cooking and use few pieces for prasatham

 

  1. Soodam
  2. Sooda thattu
  3. flash light (for emergency)
  4. Candles
  5. Sangu
  6. Mani (bell)
  7. Sami thundu
  8. Pilliar songs and boom box
  9. Bowls to hold the auction items

 

General items

  1. Jamukkalam (for sitting)
  2. bed sheets (for sitting)
  3. table sheets (for front desk, dining)
  4. 1 dollar bill (for change – 200 1$ bill)
  5. Box for cash or use serving spoon box

 

 

Admin tasks

  1. Updated contact spreadsheet and give it to regional rep
  2. Next year food list item on large sheet for picking by members
  3. Collect Pulli panam and give it to regional rep
  4. Hall + misc. expense
  5. Songs sheet – multiple copies (if available from previous year, use it, else take copies)
  6. Volunteers for singing
  7. 4 printed members list – food list (name and food to check), to call for elai (attendee list) with first name, last name, place of living, no. of adults and kids, next year food list to fill up after they pick up from the bowl, singers list, final contact list for updating addresses, phone numbers etc., expense list (how much collected from each person)

 

 

Misc items

  1. Trash bags
  2. Paper towel
  3. dawn soap cleaning liquid
  4. dinner plates, snack plates, napkins, spoons, forks, cups
  5. instant coffee, sugar, stirrer, tea bags if serving hot drinks
  6. foil to cover food on the stand
  7. small aluminum trays for serving food
  8. large aluminum trays for holding hot water on serving stands (already with organizers); after use, wipe clean with paper towel for next year – do not throw away
  9. burners for heating the food through the stand
  10. serving stands (already with organizers)
  11. ziplog bags
  12. spoons for taking food (already with organizers)
  13. tonks (already with organizers)

 

Yelam

  1. Pattu thundu
  2. kalkandu
  3. dates
  4. salt – 2 sets
  5. turmeric powder or piece
  6. kalkandu 
  7. boys dress
  8. girls dress
  9. coconut 5 pieces
  10. lemon

 

Food list

  1. Snacks – Murukku
  2. Snacks - spinach Pakoda
  3. Idli
  4. Chappathi
  5. Rice Sticks
  6. Vadai
  7. V.Paniyaram
  8. Kandarappam
  9. Sambhar
  10. Tomato/chilli Chutney
  11. Kuruma
  12. Sundal (assign to one of the organizers)
  13. Thirattu paal
  14. Dry Sweets – MysoorPagu, milk sweets, wheat halwa, rava laddu etc.

 

 

 

How the next year organizers lot was done? – This part will help the regional representative.

 

  1. Get the list of attendees from Pillayar nonbu Organizers
  2. Exclude the following individuals:
    1. Last 3 years function organizers (available in achi.org/dc)
    2. Next (following) year function organizers (available in achi.org/dc)
    3. Senior Citizens.
    4. Bachelors

 

  1. Organized the remaining names into two pools
    1. Senior level [members who have been around for over 4 years] and
    2. Junior level [members who have been around for less than 4 years]
  2. From the first pool (i.e.) Senior level – two names will be picked up
  3. From the second pool (i.e.) Junior level – one name will be picked up