Vimala (second from right) with teachers (from left) M. Kasturi, P. Jamuna, T. Sutha, Amuthavalli and M. Manimala frying up muruku made by the pupils. — Photos: SS KANESAN/The Star
FOR 86 pupils of SJK (T) Ladang Seafield in Subang Jaya, Selangor, the week leading up to Deepavali is a much anticipated one.
This is the time when teachers and students will have their own celebration within the school setting.
Part of the celebration included teachers showing the pupils how to prepare muruku, which is a traditional south Indian savoury snack.
For the pupils, it is a chance for an early celebration with friends while the teachers hoped the activity would help to foster deeper ties between pupils and an appreciation for the culture.
Headmistress V. Vimala said the idea for the pupils to get involved in muruku-making started about six years ago.
“Most of the students are from lower income families where their parents may not have the time to do this kind of activity with their children.
“Muruku is also commercially available, so some might feel it is easier to just buy it.
Amuthavalli (left) showing pupils how to make muruku in what has become an annual tradition at the school in conjunction with Deepavali.
“But we want to show the children that this is not a tedious process and can easily be done at home,” she told StarMetro.
Participating pupils, mostly from Year Six, would also help clean and decorate the school in the week leading up to the festival, she said.
“We want to instil the spirit of Deepavali as well as a sense of community between teachers and pupils,” she said, adding that the school was set up some 100 years ago.
Vimala said they were grateful that sponsors helped supply the materials needed for the one-day programme.
After all the muruku is fried and packed, it is distributed to students on the last day of school before the start of Deepavali weekend.
Several groups also contributed other Deepavali goodies to be given out to the students.
The session starts with teacher M. Amuthavalli showing the students how to make muruku, with some tips to get the right texture and taste.
Using ingredients such as rice flour, carom seeds, cumin seeds, sesame seeds, butter and a pinch of salt, the students watch avidly as simple ingredients come together to make the festive favourite.
Amuthavalli said by making it a hands-on affair, it would help motivate the students to want to go to school.
“The reason most often given for non-attendance is that pupils do not have transportation to come to school.
“Some of them stay quite a distance away and parents are unable to send them to school personally because of work and cannot afford school bus fare.
“Having these kind of programmes will make them want to come to school. It is a different kind of education,” she said.
Yaarlini (left) and Miruthula putting the finishing touches on a kolam.
For Yaarlini Kannan and Miruthula Harikrishnan, both 12, the annual muruku-making activity was a chance to enjoy the festival with friends before heading off to celebrate with their families.
“It’s not just about delicious snacks but also about spending time with friends. It is like our little tradition,” Yaarlini said.
Miruthula added that it was a fun experience she looked forward to, particularly this year.
“I may not see many of my classmates next year once we move to secondary school.
“This could be our last Deepavali celebration together,” she said.
