Best Out of Waste

Theruvoram NGO has been working towards the betterment of the people who find themselves on the street. These people are offered a shelter home at the NGO’s centre and taken care of by the officials of the organisation. This includes food provided to them all the time, a place to sleep, hygienic requirements, etc – basically anything and everything required by a person to live a good life. The NGO gets its funding by generous donors as well as an amount allocated by the government for this project. Although it is not enough to sustain for a whole year, the NGO has found its own ways to use the resources, which are often considered to be waste by the others.

Interns and inmates helping out at Theruvoram NGO

Kerala is well known for its tropical climate and unbearable heat during the months of April and May. In a state, with its abundance of coconut trees, people find solace by drinking coconut water, which is the most affordable resource to cool down the body after a long day in the sun. The NGO has asked a local coconut water seller to give the organisation the waste generated in the form of coconut shells, which will then be used as a fuel resource for the organisation. Not only coconut shells, but materials like sugarcane waste as well as dry, waste wood from the furniture stores are given to the organisation. This waste is used as fuel for the kitchen, in which the food is prepared for all the inmates there. This way of using the resources has helped the organisation save a lot of money which would otherwise be used up as ‘gas money’.

The front yard of Theruvoram NGO  

Taking coconut shells in Kochi.

The organisation is trying their level best to recycle as much as possible. The founder of the NGO, Murugan S says that, “These materials are often thrown away by the people and not looked back upon. We on the other hand are using them up like this and I am sure we are ending up saving a lot of money as well as resources. Today, when the world is getting devoid of its resources, it is important to notice one’s day to day waste and its potential. I believe we are contributing towards the environment in a good way by continuing this.”

Not only that, the volunteers in the organisation are also giving their hand to serve these inmates. This fuel waste was cleaned up by the volunteers as well as the inmates, which was then used as fuel for the kitchen. The officials themselves indulged in the cooking of food for all these people and everybody enjoyed a hearty meal together. The NGO is trying its best to sustain with whatever resources are available to them and has been successfully doing so for six years now.

People of Theruvoram as Chefs for a Day

Theruvoram NGO founder Murugan S, cooking along with Chef Chengotte Rajesh for the inmates.

The people of Theruvoram faced a new challenge today. As mentioned in the previous blogs, Theruvoram’s ‘Theruvu Velicham’ project houses a minimum of 25 people from the street and takes care of them by providing them with everything – including a place to stay, food and facilities for maintaining personal hygiene. 

All of this is taken care of by the officials at the NGO themselves and the food is prepared inside the NGO premises itself. Today, due to certain reasons, the food was not prepared for the inmates and once the officials realised it, they came up with a new idea in order to make the task interesting.

Interns helping out Murugan S.

The people of Theruvoram – including all the six interns from different colleges currently volunteering there, the staff and the founder himself, Murugan S, took it up in their hands to prepare the food for the day.


Assisting chef Chengotte Rajesh, who also happens to be a relative of the founder, the food was prepared by them in less than three hours. After managing to make a considerably big spread, the food consisted of several items ranging from items served in a typical Kerala Sadya including Aviyal, Sambhar, Beans Thoran (Coconut based vegetable dish), Cabbage Thoran, Rasam, Papadam, Payasam (Kheer), served along with Rice, to typical Keralian Chicken Curry. All of these items were prepared by the team from scratch and they had a lot of fun in doing the same.

Interns helping out Murugan S.

A completely different experience for a few, every body assisted in all sorts of work – be it washing utensils, making the curry or washing ‘Banana leaves’ which are often used in traditional Kerala culture to serve food on.

Although tiring, the team had fun doing the work. All the items were made for many people as mentioned before and most of the times it is difficult for someone to manage cooking for so many people at the same time often leading to the loss of taste in the food. But the inmates liked the food prepared for them lovingly by the team and thoroughly enjoyed eating it. The team also served the inmates lunch in order to complete the experience. Afterwards, all of them enjoyed the wholesome meal together.