Mangalorean catholic weddings on the previous evening of the wedding day, an important ceremony is performed which is called ‘roce’ – a ritual hot water bath taken with anointing of oil and application of pure coconut juice, by the groom/the bride.
This signifies the last bath that the bride or the groom will be taking in their bachelorhood/spinsterhood. With the ceremony of ‘roce’ the wedding celebration really begins. Both bride and bridegroom have to undergo this ceremony in their respective homes. This ceremony also signifies the mother’s love towards her son or daughter. The guests who come for the roce are warmly welcomed by the hosts “Yezman” and “Yezmani” at the main entrance of the ‘matov’ (Pendal) saying ‘paan-pod udak ailem’ (‘receive this plate of areca-nut, betel leaves, etc., and pot of water’). The guests acknowledge the welcome and reply : ‘Dev Borem Korum, yezmanya” (May God bless you). Among the guests, those who are in the habit of eating ‘paan-pod’ (betel leaves and areca nut) take the plate in their hands and chew paan-pod.
These are some of the traditional Konkani roce Songs Called Voviyo
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Mangalorean cuisine (Tulu: ಕೂಡ್ಲ ವನಸ್) is a collective name given to the cuisine of Tulu Nadu region of India which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean Curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Karnataka. well-known Tuluva dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region. Since Tulu Nadu is a coastal town, fish forms the staple diet of most people. Mangalorean Catholics’ Sanna-Dukra Maas (Sanna – idli fluffed with toddy or yeast; Dukra Maas – Pork), Pork Bafat, Sorpotel and the Mutton Biryani of the Muslims are well-known dishes. Pickles such as happala, sandige and puli munchi are unique to Mangalore. Khali (toddy), a country liquor prepared from coconut flower sap, is popular.