Varalakshmi Vratam is on August 12, 2016. This is the Friday before Sravan Poornima.
An easy way to remember is the Friday before Raksha Bandhan. 🙂
This is a Pooja performed by married women in Andhra Pradesh, Karnataka, and Tamil Nadu pray for the well-being of their families and performing Varalakshmi Vratam is said to be equivalent to worshiping Ashtalakshmi. As with all Indian festivals, food plays a very big role.
Here is a collection of Varalakshmi Vratam Naivedyam recipes.
- Senagala Guggillu – Sengalu or Bengal Gram is an must-have for Varalakshmi Pooja in our home. I soak it overnight and offer just the soaked senagalu as naivedyam. However, you can also make Sundal or Guggillu with it.
- Chickpea Sundal – While we don’t make this for Varalaskhmi Vratam, I have seen this sundal used in many homes. Some prefer it because chickpeas are much lighter on the stomach and easier to eat than senagalu.
- Verusenaga Guggillu or Peanut Sundal – This version of sundal is a popular with children.
- Pattani Guggillu or Green Peas Sundal – Use fresh green peas to make this light and delicious sundal.
- Minapa Garelu or Medu Vada (Ulundu Vadai) – An indispensable part of most pooja naivedyams, garelu are also a great favourite with my father. I use leftover vadas to make Perugu Garelu aka Aavadalu. 🙂
- Payasam – No pooja is completewithoutsomeformofpayasam. Here are a few you could try.
- Semiya Payasam – A quick and easy dish that gets done in a jiffy.
- Saggu Biyyam Payasam – I love this payasam but it needs a little of watching over.
- Badam Payasam – Want to make something different? Try Badam Kheer.
- Pesara Pappu Payasam – A delicious payasam with green gram. You can make this with sugar or with jaggery.
- Bellam Paravannam – A traditional favourite in most homes made with rice and jaggery.
- Gasagasala Payasam – A vegan payasam that can be enjoyed by all.
- Other Sweets
- Poornam Boorelu – A delicious deep-fried sweet made with husked bengal gram or chana dal. My personal favourite.
- Bobbattu, Obattu, Puran Poli, Holige – Every region of India has some variation of this marvellous dish in its repertoire. Since the Poornam remains the same for Boorelu and Bobbattu, you will find me making both.
- Coconut Laddu with Condensed Milk – Running short of time? Try this quick and easy version of a traditional favourite.
- Badam Halwa – Many of us have women visiting our homes the evening of Varalakshmi Vratam for Haldi-Kumkum. Why not serve them this delicious sweet?
- Sojjappalu or Sajjappa – Puris stuffed with Rava Kesari. What more can you ask for?
- Rava Kesari – Saffron flavoured Suji ka Halwa or Semolina Pudding that is oh-so-popular in South India.
- Pineapple Kesari – Suji ka Halwa flavoured with Pineapple.
- Pulihora – No festive meal in Andhra Pradesh is ever complete without some version of pulihora.
- Chintapandu Pulihora (Tamarind Rice) – For some reason, on all festivals, we make only this variation of pulihora at home.
- Kovil Pulihora (Tamarind Rice as made in temples) – This is a version of Pulihora as made in temples.
- Nimmakaya Pulihora (Lemon Rice) – A version that uses lemon instead of tamarind and is far easier to make.
- Mammidikaya Pulihora – Use raw mango to get the tangy taste!
- Gongura Pulihora – Use tangy Gongura to make this different kind of Pulihora.
- Rice Dishes