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Posts Tagged ‘Navaratri’

We have lived in 13 houses across 5 cities in the last 25 years – we just kept moving and moving and moving….and not all of the moving can fairly be blamed on my husband’s transferable job. We kept moving even after he quit bank to join a private concern.

13 proved to be a lucky number for us – my family’s lived in house number 13 for the last 6 years now, the longest ever in a single house. Our fellow travellers have weathered this crazy shifting business for years – furniture, kitchenware, albums, the golu bommai especially the “best out of waste” models my daughter and I made for golu.

Some of our creations like an English Fort, the Howrah bridge and the Cubbon Park (children’s park in Bangalore) din’t survive. This year I din’t keep golu but we took out the warriors who have faithfully weathered our eccentric shifts – some of these are from my college days.

Kolu4
The Indominatble village of Gaul

Those of who still haven’t read The Adventures of Asterix (!!!), please do the human race a service and pick up a copy at the earliest. The Asterix set of paper models are 27 years old.

Kolu3
Asterix and Obelix warming up before they attack the pirates

Kolu2
Rome and the Roman Senate

House3
Doll house – walls are almost crumbling

House6
Kitchen in the Doll House

House5
Bedroom in the Doll House
House8
Drawing Room in the Doll House

House9
Drawing Room in the doll house
House10
Showcase in the Doll House – the drawing in center is Raghavan’s contribution (when he was six)

Paper Village
Paper Village that Lakshmi made when she was 13 years old

Although I din’t take out my large collection this year, Lakshmi did keep a small Golu. This is the second year of Golu at her home. Some pictures of Lakshmi’s Golu

Kolu/ Golu
Golu at Lakshmi’s home – three steps made with a table and two planks resting on cardboard boxes

Marapaachi Bommai
Marapaachi Bommai

Ramar Set
Ramar, Lakshmanar, Sitai and Anjaneyar

Ashta Lakshmi
Ashta Lakshmi

Lakshmi
Lakshmi

Saraswathi
Saraswathi

Dashavataram
5 of the 10 avatars of Vishnu (Dashavataram) – Matsya, Koorma, Varaha, Narasimha, Vamana

Dashavataram 1
5 of the 10 avatars of Vishnu (Dashavataram) – Parasumrama, Rama, Balarama, Krishna, Kalki

Bala Krishnar
Bala Krishna

Musicians
Musicians

Radha Krishna
Radha Krishna

Fruits
Fruits

Horse
Horse

Saraswathi Pujai
Saraswathi Pujai

This is my entry to JFI-Festive Series hosted by Vee at Past, Present and Me.

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Dasara is one of the main festivals for Hindus. It is celebrated with great enthusiasm all over India! We have always kept a grand Golu( Display of dolls and handicrafts) almost every year! This year due to ill health of my parents I am not in a mood for great celebration.

Daily puja, chanting of Lalitha Sahasranamam, and visiting the temple atleast one of the days is very important for people who like to celebrate the festival. Kalasa puja is performed on all days by Srividya upachakars. Chandi homam is performed everyday at The Raja Rajeshwari Temple in Bangalore on all the 9 days.

North Indians hold Jagratha or Chanting Bhajans on Devi whole night. They also invite girls below 10 years on Durgashtami, for a special puja. Poori and Sooji halwa are the prasaadams offered to Devi on this day.

Gujarathis have the Garba dance organised in various places.

In Karnataka Dasara is the Nadahabba or state festival. Mysore Dasara is famous world over for its amazing procession of elephants on Vijayadasami that highlights Indian culture – the Wodeyar Maharajas started this practice of celebrations on a grand scale. The entire Mysore Palace is lit with lamps on Vijayadasami.

Here’s a spectacular true to life photo taken by Ananth that I found on Flickr.

Mysore Palace
Photo by Ananth – licensed under Creative Commons

On the whole Dasara is a festival celebrated with great fervour all over India.

It must be observed that there is a small shortage of vegetable supply during the month of purattasi. So dry lentils are used to make prasaadam. They are rich in proteins and minerals and compensate for the deficit in supply of vegetables.

Tamilians prepare a variety of sundals as prasaadam every day and offer it to the Golu. Follow this link to see a stream of photos of a typical Golu uploaded by Mohan Ayyar. The other prasaadams include, Kunukku, appam and puttu. Recipes will be posted soon for the other recipes. Black chickpea sundal is prepared on saraswathi puja.

Sundals are made using various dried lentils. Some of them need to be soaked for 8 hours, while the smaller varieties need to be soaked for 1 hour. The prasaadam for friday is puttu, saturday is appam and kunukku. Kaaramani sundal is prepared with jaggery on tuesday.

Prasaadam on Saraswathi puja is black chickpea sundal and Boli/ Poli, along with a usual festival menu. Image of goddess Saraswathi is worshipped along with books and musical instruments, on this day.

On Vijayadasami day, all the machinery used in factories and industries are decorated and aayuda pooja is performed. Menu on Vijayadasami is similar to any tamizh festival.

Sundals

Kondakadalai(chickpeas, black and white) , Groundnut, Kaaraamani(Blackeyed beans, white and black) , Paasi payaru(whole moong dal), Kadalai paruppu (Channa dal) Are the items used for sundal. Chick pea needs to be soaked for 8 hours. Ground nut and kaaraamani can be soaked for an hour. Paasi payaru and kadalai parrupu are usually dry roasted and pressure cooked.

Kabuli Channa Sundal
Kabuli Channa Sundal

White Black Eyed Beans Karamani
White Black Eyed Beans – Karamani Sundal

Ingredients

  • Beans of your choice – 1 cup
  • Oil – 2 teaspoons
  • Mustard seeds – 1 teaspoon
  • Urad dal – 2 teaspoons
  • Red chillies – 2 nos
  • Curry leaves – 1 twig
  • Coconut – 2 table spoons(Cut into small pieces)
  • Salt to taste.
  • Hing 2 pinches

Method

  1. Wash and soak the beans as required. Or dry roast if you are preparing Paasipayaru sundal.
  2. Pressure cook the beans with 1 cup water.
  3. Heat oil in a kadai, add mustard seeds. when it crackles add red chilli pieces and urad dal and fry till golden.
  4. Add the coconut pieces and curry leaves and stir for a minute.
  5. Now drain the water from the cooked sundal and add to the coconut.
  6. Add salt and hing and stir for 2 minutes on a medium flame.
  7. Your sundal is ready for neivedyam.

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