21/03/2026

SATURDAY | MAR 21, 2026

6 Telugu community rings in New Year with Ugadi event

forget their roots.” Kelantan Orang Asli chief Bidi Ronggeng said the traditional grating method reflects the unique cultural practices of the Orang Asli community. He said each sub-ethnic group has its own traditions, many of which can be passed on to younger generations. “In some areas, especially in the interior, traditional ways of life are still practised and can continue to be embraced by the younger generation.” – Bernama Separate food waste, clean before recycling: Ministry PUTRAJAYA: Separating food waste from plastic containers and rinsing them before disposal remains one of the most basic, yet frequently overlooked, practices in recycling. Natural Resources and Environmental Sustainability Ministry Natural Resources Management Division senior assistant secretary Mohd Husaini Saidi said many consumers still assume all plastics can be recycled without prior sorting or cleaning. He said plastic containers contaminated with food or drink residues are typically unsuitable for recycling and often end up in landfills. “Plastic intended for recycling should at least be rinsed or lightly cleaned to prevent contamination. If plastics are dirty or mixed with food waste, it disrupts the recycling process. That is why we encourage the public to separate food waste and plastics into different bags. “This simple step is especially important during festive periods such as Aidilfitri, when the use of food containers, plastics and disposable items tends to rise.” He said consumers are encouraged to check recycling symbols on the bottom or back of plastic products before purchasing them. “These symbols are usually accompanied by numbers indicating the type of plastic and its recyclability. “Not all plastics are easily processed, such as polystyrene food containers.” He added that the Avoid Single-Use Plastics campaign, reinforced under the theme “Be Plastic Smart, Save the Earth”, aims to raise public awareness of responsible plastic use. Mohd Husaini stressed that plastics have many useful applications and are not inherently problematic, but should be used responsibly and only when necessary. He said items to avoid include plastic carrier bags, disposable plates and polystyrene cups, which are commonly used at events and open houses and contribute significantly to plastic waste. He also said as alternatives, consumers are encouraged to use reusable plates and cups, and to bring their own shopping bags to reduce reliance on single-use plastics. “These efforts align with the government’s circular economy approach to reducing plastic waste and promoting more sustainable resource use.” He noted that plastic waste is the second-largest waste stream in Malaysia after food waste, and takes a very long time to decompose if not properly managed. Mohd Husaini said the ministry is promoting the separation of food waste for composting, which can be used as fertiliser. “The ministry has secured approval from the Finance Ministry to provide income tax exemptions for the purchase of composting machines, as part of efforts to encourage sustainable food waste management.” According to a waste composition study by the Solid Waste and Public Cleansing Management Corporation covering 2022 to 2024, plastics account for between 13% and 15% of the country’s total solid waste. – Bernama

o Celebration features pachadi presentation, colouring contests, folk dances, devotional prayers

Ű BY KIRTINEE RAMESH newsdesk@thesundaily.com

RAWANG: The Telugu community in Malaysia ushered in the New Year with vibrant Ugadi celebrations as families gathered at the Sri Veerakathy Vinayagar Temple here to observe the auspicious occasion. Organised by the Telugu Association of Malaysia (TAM) Rawang branch, the celebration drew nearly 200 participants. The festivities are part of a wider series of Ugadi events taking place across different states and branches nationwide, continuing through April. The event featured a range of cultural and community-driven activities, including making of pachadi (a traditional chutney or relish), colouring contests for children, folk dance performances and devotional prayers. TAM Rawang deputy chairman Keshava Harinath Apparaw said the Ugadi pachadi segment was not intended as a strict competition, but rather as a platform to encourage participation from the community. Six groups comprising teenagers and adults took part in pachadi -making. He said the key highlight of the celebration was the dhaatubhajana performance by children aged between seven and 11, who are active participants in weekly Telugu language classes. “These classes not only focus on reading and writing the language, but also aim to instil cultural values and traditions.” He said dhaatubhajana , a traditional devotional performance originating from Andhra Pradesh, combines rhythmic movement with spiritual singing. “Commonly performed during auspicious occasions, such as Ugadi and Rama Navami, it reflects unity, devotion and cultural identity within the Malaysian Telugu community.” Younger children, aged between six and 10, also entertained the audience with lively folk dance performances, showcasing the community’s commitment to preserving its heritage among the younger generation. For long-time community member Suriakala Athinarayanan, 64, Ugadi remains deeply rooted in family traditions. “I was born and raised in Rawang, and I have been celebrating Ugadi my whole life,” she said, adding that she continues to uphold the traditions practised by her mother. Central to the celebration is Ugadi pachadi , a symbolic dish that combines sweet, sour, bitter and spicy flavours.

Siva said consuming Ugadi pachadi on New Year’s Day symbolises the need to embrace both victories and challenges equally. – ADIB RAWI YAHYA/THE SUN

a powerful reminder of life’s balance. “Human life is made up of different emotions and experiences. Consuming Ugadi pachadi on New Year’s Day symbolises the need to embrace both victories and challenges equally.” He added that while roles have evolved over generations, the responsibility of preserving culture now lies with the present generation. “What we learned from our parents and grandparents, we now pass on to our children. Ugadi remains a day that emotions run high as we reflect on life and set goals for the year ahead.” He also said Ugadi celebrations are becoming increasingly visible within the community, with younger generations actively participating in cultural performances and programmes. “The younger generation shows strong enthusiasm, especially in community and temple events. “TAM plays a crucial role in nurturing language, culture and traditions, ensuring they are carried forward.”

“Each taste represents different emotions in life: happiness, sadness, anger, patience, loss and gain. It reminds us that life is a balance of all these experiences.” Suriakala highlighted her long-standing involvement with TAM, spanning over three decades, during which she contributed to cultural programmes and education initiatives. She recalled sitting for Telugu language examinations in her youth, describing the experience as a source of pride. “At least I took the exams and wore the uniform. It made me feel proud. Having a certificate gave me a sense of achievement,” she said, noting that while she did not pursue higher education, the experience remained meaningful. “I am happy to see the community growing. It is important for the younger generation to continue our culture. “Even though it can be challenging, we must carry it forward, and I am proud to see my children and grandchildren doing the same.” Echoing the importance of tradition, TAM honorary general secretary Siva Soorianarayanan said Ugadi pachadi serves as

Temiar community preserves traditional cassava grating GUA MUSANG: Despite the widespread use of modern kitchen appliances, the Temiar Orang Asli community in the Lojing Highlands here continues to rely on thorny rattan roots to grate cassava, preserving a tradition passed down through generations. coarsely grated cassava that is ideal for traditional dishes. However, she said rattan roots are becoming increasingly difficult to find as they grow only in forested areas. We continue this traditional method to ensure our culture is preserved and does not fade.” Zaiton Malu, 58, from Kampung Sigar, Pos Brooke, said cassava grated using rattan roots is more flavourful than that prepared using blenders or metal graters as the texture is not overly fine.

Pina said villagers usually begin searching for the roots about a week before an event, drying them thoroughly before use. “The thorns must be carefully trimmed to avoid injury while grating and the process requires skill. The grated cassava must also be checked to ensure it is free from sharp thorns.

The method remains an integral part of preparing food for special occasions, such as festive celebrations, communal gatherings and confinement periods. Pina Malu, 54, from Kampung Cekau said rattan roots with short, sharp thorns produce

She said she also teaches the younger generation the technique, especially during feasts and village celebrations. “Some boys are interested in learning but girls are expected to learn so that they do not