Posts Tagged ‘varalakshmi viratham’

This year Varamahalakshmi puja is on 15th August. I’ve received many requests to detail the exact puja procedures. I am just a beginner when it comes to performing the pujas on my own. I have already published some details in my last years post along with the recipes for the viratham.

The exact puja procedures are available in CDs and also in the internet. For the Indians staying abroad, I would suggest that during your next trip to India make sure to buy books that explain the puja details very well.

For any puja devotion is most important. Our relationship with God should be one of faith and not fear or guilt. So just go ahead and do the puja with whatever knowledge you have.

May Goddess Lakshmi bestow upon all of us Happiness and Peace! 🙂

I will update with pictures of the Kalasam when I decorate for the puja tomorrow.
varalakshmi kalasam01

Preparing the Kalasam

Fill a pot ( Silver, copper or mud) with water. Put some coins, jewellery, tulsi, saffron and some flowers into the water. Place 5 mango leaves and coconut smeared with turmeric over the pot. You can also use leaves of 5 different flowering plants instead of mango leaves. Tie the Mugam of Ambal on the coconut. Now your kalasam is ready for the puja.  You can further decorate the Kalasam with kumkum(Haridra Soornam), Sandal paste ( Kandham) Flowers ( Pushpam) etc.

During the Puja we invoke the presence of 7 holy rivers( Ganga, Yamuna, Godavari, Saraswathi,Narmada,  Sindu, Kaveri) in this order. Later we invoke the Devi and perform the Aaradanai and Archanai.

On the next day after punar puja the water in the kalasam is distributed to all family members(Theertham) and some water is sprinkled all over the house. Rest of the water is poured into Tulsi plant. The coins can be deposited in Hundi of any temple we visit.



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We have already covered menu for all festivals from Aadi to Navarathiri in our previous posts. Here we are compiling a list of all to send to RCI Tamizh Festivals hosted by Viji of Vcuisine.

Menu for Varuda Pirappu

Recipes prepared on Sri Rama Navami

Kalanda Sadam recipes for Padinettam Perukku
Sakkarai Pongal

Maa Villakku and Sweets for Aadi Velli Kizhamai

Akkaravadisal for Thiru Aadi Pooram

Menu for Varalakshmi Viratham

Menu for Aavani Avittam (Upakarma)

Treats for Sri Jayanthi

Sundal for Navarathiri
Kabuli Channa Sundal

Godumai Halwa for Deepavali

and the ubiquitous recipe of Perumal Theertham for all occassions

Tamizh festival cuisine is so vast that one cannot compile an exhautive list of recipes. I have been able to cover just a small fraction of the wonderful recipes prepared during festivals. In keeping with the theme of our blog to preserve traditional recipes, we’ll share more in the coming months.

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