I hada post last year where I sharedthecolours to wear and naivedyam to offer forSharad Navratri or Devi Navratri 2015. This year I have used the information from the Kanaka Durga Temple in Vijayawada as the primary source for both the colours to wear and the naivedyam to offer for the 9 days of Navratri. This year the site has not mentioned the naivedyam for Padyami or the first day and so I have omitted it as well.
The Vijayawada Kanaka Durga (or formally Sri Durga Malleswara Swamy Vari Devasthanam) is a very revered and famous temple in Andhra Pradesh located on the banks of the river Krishna on the a hill named Indrakeeladri. The Devi is said to glow in the light of crores of suns and has a golden hue. Hence the name Kanaka Durga or Golden Durga.
Sharada Navratri or Devi Navratri is one of the most important festivals and is celebrated across almost all parts of India. These 9 nights/10 days (navratri = nine nights) are dedicated to various forms of the Devi or the Goddess.
On each of the 9 days, the Devi is worshipped in a different form. In Andhra Pradesh, one way of celebrating Navratri is to worship Navdurga or the 9 forms of Durga. There is a different naivedyam offered each day. I have used the information from the Kanaka Durga Temple in Vijayawada as the primary source for the naivedyam to be offered.
In addition, each day has a specific colour associated with it. This information I got on whatsapp. 🙂 I have combined the two to create the table shown below.
In addition, in most South Indian and Maharashtrian homes, married women invite other married women and offer “tamboolam”. Along with the taboolam, normally sundal is given as prasadam.
Ganesh Chaturthi (or Vinayaka Chavithi as it is called in Andhra Pradesh) is almost upon us. As is the case every year, preparations in my home have already begun. I normally use the weekend preceding major festivals to make a list of what needs to be done and one of the things is to plan the naivedyam and general menu. This gives me enough time to plan what, when and how much to get of things I need. This time is no different. In fact, on the day before the pooja, I will be in a meeting till almost 10 PM and so advance preparation is even more essential!
Vinayaka Chaturthi requires certain special items on the menu and last year I posted the recipes for Undrallu(also known as Kudumulu) and Pala Undrallu.
Today I am posting the recipe for another sweet variation called Pappulo Undrallu. In this variation, the steamed rice flour balls are cooked in a mix of mashed pesara pappu (moong dal or husked green gram) and jaggery. They taste great and you can see why Ganapati loves them. 🙂
Cooking Time: 60 Mins
Pesara Pappu or Moong Dal – 1 Cup
Grated Jaggery – 1.5 Cups
Sugar – 2 tbsp
Rice Flour – 1/2 Cup
Ghee – 2 tsp
Green Cardamom – 4
Water – 1.25 Cup
Method to Make the Pappu
Soak the pesara pappu in 2 cups water for 15 minutes.
Pressure cook till the pappu is completely mashable.
Mash the pesara pappu and set aside.
Add 1/3 cup of water to the the jaggery.
Heat the mix till the jaggery is melted.
Add the mashed pappu and 0.25 cup of water.
Peel the cardamom and crush the seeds to a powder.
Add the cardamom powder to the sweetened pappu.
Turn off the heat.
Method to Make the Undrallu
Mix 2/3 cup of water with 1 tsp water and 2 tbsp sugar.
Bring the water to a boil.
When the water starts to boil, turn the heat to low.
Add the rice flour and mix well.
Cook over low heat till all the water is absorbed and the batter forms a soft ball.
Take off the heat and set aside for 10 minutes.
When the batter is cool, make small marble-sized balls.
Use a little ghee to grease your hands.
Make small marble-sized balls.
Place the undrallu in a dry steel vessel.
Melt the remaining ghee and pour over the undrallu.
With a gentle hand mix well so that all undrallu are coated with ghee.
Cover the vessel.
Steam the undrallu for 8 to 10 minutes.
Let the undrallu cool for 10 minutes.
Putting Together the Pappulo Undrallu
Add the steamed undrallu to the sweetened pesara pappu mix.
Bring the pappu to a boil and boil the mix for about 5 minutes.
Chakkara Pongal is a very popular naivedyam for many South Indian festivals. In fact, there is something about the Chakkara Pongal made in a temple that can soothe the soul. This time, I almost captured that taste and feel.
So here goes!
Rice – 1 Cup
Moong Dal – 2/3 Cup
Grated Jaggery – 2.5 Cups
Milk – 1 Cup
Water – 3.5 Cups
Cashews – 8 to 10
Green Cardamom – 4 or 5
Ghee – 3 tbsp
Roast the moong dal till it turns light brown.
Wash the rice and drain all the water.
Mix the rice, dal, 2 cups water, and 1 cup milk.
Cook the mix in a pressure cooker without the weight.
To a heavy-bottomed vessel, add the jaggery and 1/2 cup water.
Over low to medium heat, cook till the jaggery melts and forms a thick syrup.
Add crushed green cardamom to the jaggery mix.
Add the cooked rice-dal mix and mix well.
Over medium heat, cook the mix till all the syrup is absorbed.
Turn off the heat. In a ladle, heat the ghee.
Add split cashew nuts and fry till golden brown.
Add the ghee and cashew to the pongal.
Offer as naivedyam and serve as prasadam. (Serve warm).
If your jaggery is not refined or has some residue, then add 3/4 cup water in step 5.
Strain the jaggery syrup to remove the residue and move onto step 6.
You can also add raisins and some saffron soaked in warm milk to the pongal.