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September 15, 2012
According to the Panchagam each day of a month is reffered as Thidhi.The days after Amavasai is known as Valarpirai Thidhi and days after Pournami are Theipirai Thidhi.The fourth day is Chaturthi and the Valarpirai Chaturthi in the Tamizh month of Avanni is celebrated as Vinayaka Chaturthi,But this year we had two Amavasai,so is being celebrated in the Tamizh month of Puratasi on September 19th.
The Neivediyam for the pooja comprises of Kozhukattai,Sundal,Payasam,Aval,Pori..Here in Tamilnadu it varies with every household except that some basic ingredients are the same.I have given the recipe of how it is done by me.
KOZHUKATAI/MODHAGAM
INGREDIENTS
For Modak
Raw rice flour-1 cup
Water-1 cup
Salt-as required
For puran
Coconut grated-1 cup
Jaggery powdered-1cup
Channa dal-1 cup
Cardamon powder-1 tsp
METHOD
For puran/filling
Pressure cook the channa dal with just enough water and drain the water completely
Grind the coconut and dal a little coarsely
Dissolve jaggery in very little water and strain it.If it is clean you can directly add to the coconut mixture
Take a heavy bottomed vessel and cook this just till it leaves the sides and add cardamon powder
This is the puran/filling
For modak
Soak rice for 30 mins
Drain off the water completely and powder it in the mixie until fine
Here in Tamilnadu we have flour mills to grind wet rice
Sieve the flour
Boil 1 cup of water add the sieved 1 cup of rice flour to the boiling water,simmer and saute till the flour becomes a soft dough and this should be done continously
Remove from fire,allow to cool
Make balls with the dough and using your thumbs just press in the middle and using the other fingers just make a cup shape
Make a ball of the puran and keep in the centre and close the puran with the outer layer
Steam the modaks in idli maker for 10-15 mins
Note
We can use the regular rice flour,puttu flour,kozhukattai flour available in supermarkets also.
If you are using the wet rice grind and refrigerate it.
Another method is to soak rice for 30 min,dry it in cloth in shade completely and then grind the rice.
In either method seive the flour to avoid lumps.
Instead of adding the flour to the boiling water we can add the boiling water to the flour as required to get the soft dough
Make balls out of the puran and keep it ready
Steam the modak till the colour of it changes
KARA KOZHUKATAI
INGREDIENTS
For modak
Same as the above
For filling
Urad dal-1 cup
Green chilli-3
Salt-as required
Mustard,urad dal,asafoetida,curry leaves,oilfor seasoning
Method
For filling
Soak the urad dal for 15 mins
Drain the water completely and grind it with salt and green chillies coarsely
Steam this till it is cooked/changes colour
Cool and make crumbles out of it
Heat oil add the seasoning,and also the urad dal crumble and saute for 10 min and cool
For modaks
Make modaks using the dough keep a spoon of filling and just fold and join the edges
Steam these in idli maker for 15 min or till done
RICE PAYASAM
INGREDIENTS
Raw rice-1/2 cup
Yellow Moong dal-a handful
Jaggery-1 cup
Cardamon powder-1tsp
Cashews-a few
Ghee-2tbsp
Water-11/2 cups
Boiled milk-1 cup
Coconut-2 tbsp
Method
In a kadai dry roast the rice and keep aside
Roast the moong dal seperately
Dry grind both together coarsely
In a pressure cooker boil water,simmer and add the powdered rice slowly stirring so that lumps are not formed
Close and pressure cook till done
Dissolve jaggery in little water and strain it
Add this to the cooked rice-dal and boil for few mins and allow to cool
Add cardamon powder,roasted cashews,coconut and milk to it
SUNDAL
INGREDIENTS
Black channa dal-1 cup
Salt-as required
For seasoning
Mustard-1tsp
Urad dal-1 tsp
Grated coconut-1/4 cup
Asafoetida-a pinch
Red chilly-1
Green chilly-2
Ginger- a small piece chopped
Curry leaves-a few
Coriander leaves-a few
Oil-for seasoning
Method
Soak the channa dal for minimum 8 hrs
Pressure cook with salt and drain the water
In a pan pour oil and season with the ingredients except coriander leaves
Add the cooked channa and saute for a few mins
Garnish with coriander leaves
With just two days to go hope you all enjoy making the neivediyams.
The procedures in each house differ.We buy the clay pillaiyar do Abhishegam with Oil,Diraviya Podi,Rice Flour,Turmeric powder,Sandal powder,Curd,Milk,Tender coconut,Lime juice,Mixed fruits,Vibudhi.Also keep in mind all these should be used in small quantities as the idol is made of clay.
A wooden plank is decorated with kolam and the idol is placed on it
Using sandal powder and kugumam keep pottu(bindi)
Wear a white thread across the shoulder of the idol(poonul)
Keep a coin on the stomach
Decorate with an umbrella,flowers and Erukkam poo malai
Make Kozhukattais and serve on banana leaf along with rice,dal,sundal,payasam
Fruits and Aval,Pori are also placed for Neivediyam
September 17, 2009
The festival of NAVARATHRI is celebrated in different forms and names in our country.In Tamilnadu it is celebrated as NAVARATHRI GOLU
Here the dolls are arranged in steps on Puratasi Amavasai.This festival is also known as SHARADHA NAVARATHRI.The nine days are divided into sets of three days to adore three different aspects of the Goddess.
The first three days is for Goddess DURGA ,the next three days for Goddess LAKSHMI and the last three days for Goddess SARASWATHI .The tenth day on which the goddess kills MAHISHASURA is celebrated as VIJAYADASAMI,as the victory of good over the evil.
In Tamilnadu the tenth day is known as AYUDHA POOJA .On this day people worship books,instruments,machineries,vehicles....On VIJAYADASAMI it is considered auspicious to start anything new.Here we can find lot of children joining schools,music classes and dance classes.
The 10 DIVINE FORMS of the Goddess are known as
1.Kali
2.Thirupurasundari
3.Thirupurabairavi
4.Thumavathi
5.Bhuvaneswari
6.Chinnamastha
7.Rajamathengeswari
8.Tharambigai
9.Balamugi
10.Kamalatharini
In India the NAVADURGA TEMPLES are found in Tamilnadu and North India
1.Siva Durgai-Pateeswaram,Tanjore
2.Vishnu Durgai-Thirukovilur,Cuddalore
3.Raagukala Durgai-Thiruvarur,Tanjore
4.Vana Durgai-Kadhiramangalam,Tanjore
5.Kanaga Durga-Vijayawada,Andra Pradesh
6.Sulini Durga-Kollur,Karnataka
7.Rawthra Durga-Kolkata,West Bengal
8.Saantha Durga-Chandigarh,Punjab
9.Mangala Durga-Ujjaini,Madhya Pradesh
All the above informations are my collections from religious magazines and books.Iam indeed very happy to share it with you all.
Navarathri is celebrated throughout our country but in different ways.I have compiled this by gathering information from my friends who have been doing it for generations in Tamilnadu.
HOW TO DO THE POOJA
Take a Marapalakai-wooden plank
Draw a Kolam
Place a banana leaf(the tip portion) and spread raw rice
Take a Sombu wrap thread,keep turmeric and kumkum pottu
Pour clean water to fill 3/4 of the Sombu
Add Vettiver,Cardamon,Pachai Karpuram,Javvadhu,Chandanam in the water
Drop a 1 rupee coin into the water
Place some Mango leaves on the Sombu along with coconut which is covered with turmeric powder-Manjal Thengai
This is the Kalasam for which we should do pooja for the 9 days with flowers,deepam and neivediyam along with Sundal and distribute it
In Vedic books the Goddess to be worshipped,the Flowers to be used,Kolam to be drawn,Neivediyam to be done,Raaga and Instruments to be used are also clearly given for each of the nine days.Eventhough we cannot follow them strictly we can atleast know the origin of these pooja and improve our knowledge.
My next post will have details on how to perform pooja for each of the 9 days
As mentioned in my earlier post I've compiled the pooja procedure for each day.Again it is all according to your convenience.
DAY-1
Goddess Worshipped-Maheswari
Kolam-Any kolam using rice flour
Flowers-Jasmine and Vilvam leaves
Neivediyam-Venn Pongal
Music- Songs in Thodi Ragam
Instrument-Mridangam
Goddess in North India-Saila Puthri
DAY-2
Goddess Worshipped-Gowmari
Kolam-Any kolam in squares using wheat flour
Flowers-Mullai and Tulasi leaves
Neivediyam-Puliyothare
Music-Songs in Kalyani Ragam
Instrument-Flute
Goddess in North India-Brahma Sarini
DAY-3
Goddess Worshipped-Varahi
Kolam-Flower kolam using pearls/beads
Flowers-Champangi and Maru leaves
Neivediyam-Sakkarai Pongal
Music-Songs in Kambodhi Ragam
Instrument-Veena
Goddess in North India-Chithira Ganda
Day-4
Goddess Worshipped-Sri Mahalakshmi
Kolam-Sprinkle turmeric water with rice and make step kolam
Flowers-Jadhi and green leaves
Neivediyam-Kadamba Rice
Music-Songs in Bhairavi Ragam
Instrument-Kotu Vadiyam
Goddess in North India-Koosh Maanda
DAY-5
Goddess Worshipped-Vaishnavi Devi
Kolam-Any birds figure using Groundnuts
Flowers-Parijadham and Vibudhi Green leaves
Neivediyam-Curd rice
Music-Songs in Banduvarali Ragam
Instrument-Jallari
Goddess in North India-Skanda Matha
DAY-6
Goddess Worshipped-Indirani
Kolam-Devi's name using any cereals like green moong,toordal,urad dal
Flowers-Hibiscus and Sandal leaves
Neivediyam-Coconut Rice
Music-Songs in Neelambari Ragam
Instrument-Beri
Goddess in North India-Kathyayani
DAY-7
Goddess Worshipped-Brahmi
Kolam-Any type of house kolam using flowers
Flowers-Thazhampoo and Thumbai leaves
Neivediyam-Lime Rice
Music-Songs in Bilahari Ragam
Instrument-Padagam
Goddess in North India-Kaala Rathri
DAY-8
Goddess Worshipped-Narasimhi
Kolam-Lotus kolam using coins
Flowers-Roses and Pannir leaves
Neivediyam-Pal/Milk Rice
Music-Songs in Punnagavarali
Goddess in North India-Maha Gowri
DAY-9
Goddess Worshipped-Chamundi
Kolam-Any weapons like Sulam,vel using any fragrant powders like sandal,Diraviya podi
Flowers-Lotus and Marukozhundu leaves
Neivediyam-Kalkanddu(diamond sugar) Sakkarai Pongal
Music-Songs in Vasantha Ragam
Goddess in North India-Sithithathri
Pooja done on all the nine days is good according to ancient vedas,if not,doing pooja on the Ninth Day known as Mahanavami is equally good.This is the day when Goddess Durgadevi killed Mahishasuran and is celebrated as Durga Pooja in West Bengal in a grand way.
I was indeed surprised that so much of details were followed by our ancestors.Though many of us are not aware of the flowers,instruments used and not available today we can atleast know that they were used once upon a time.
Get ready for some Sundal Varieties which are done in Tamilnadu in my next post
NAVARATHRI is a festival celebrated in different ways in each state of India.The most important part of the the celebration in Tamilnadu is the GOLU/KOLU as it is called here.Dolls are arranged in steps called GOLU PADI.The dolls include right from Gods,freedom fighters,fancy dolls,parks,zoo etc to name a few.Today it is even theme based and it has become customery in many regions that they are held as competition where the best ones are given prizes by the sponsoring companies.
One of the traditional method during Golu is inviting friends and relatives to see and giving them Thambulam which comprises of bettle leaves and nuts,any fruit,coconut,flowers,bangles to name a few and the most important being SUNDAL which is again done in many ways.So here are some varieties for you all to relish is year
The regular sundals are made by soaking the dhals for 8 hrs depending upon when you are going to prepare overnight soaking/morning.Sundals are made using Black channa,White channa,Channa dhal,Moong dhal,Green peas,White peas,Motchai,Horse gram,Greeng gram,Groundnuts/Peanuts,Red lobia (Karamani),White lobia.We should also keep in mind the hard varieties like channa, peas etc needs more time to be soaked and cook too,while moong,channa dhal etc requires lesser time 1-2 hrs.We can also make sundals with Red,White rajma,Soya beans.So here goes the SUNDAL VARIETIES for the everyday neivediyam.
TRADITIONAL METHOD-1
Ingredients
Any variety dhal-1 cup precooked with salt
Red chillies-4 nos
Mustard-1tsp
Urad dal spilt-1tsp
Asafoetida-a pinch
Curry leaves-a few
Coconut grated-1/4 cup
Oil-for seasoning
Method
Season with mustard,urad dal,asafoetida,red chilly
Add the pre-cooked sundal,saute for 5 min
Add grated coconut and saute for another 5 min.
Serve garnished with curry leaves
TRADITIONAL METHOD-2
Ingredients
Any variety sundal dal-1cup pre cooked with salt
To Grind
Coriander seeds-2tsp
Red chillies-4 nos
Coconut grated-1/4 cup
Small onions-5nos
Saunf-1tsp
To season
Oil-as required
Mustard-1tsp
Urad dal spilt-1tsp
Ginger-a small piece
Curry leaves-a few
Coriander leaves-for garnish
Method
Season with all the ingredients
Add the precooked sundal and saute
Add the grinded ingredients and saute till the raw smell goes
Serve garnished with coriander leaves
To break the monotony we can also make a colourful sundal with the combination of a handful of all the dhals which the children would relish.We can also add grated carrot,mango,cucumber,ginger,garlic,cabbage etc to improve taste.
Here are some recipes which I've come across
MODERN VARIETIES
CORN SUNDAL
Ingredients
Corn-1
Big onions-2(chopped finely)
Red chilly-4
Mustard-1tsp
Coconut grated-2tbsp
Salt,oil-as required
Lemon-1/2
Curry leaves-a few
Method
Cook the corn with salt and remove from the cob
Season with the ingredients
Add the corn,coconut and saute for 5min
Remove and add lime juice
Serve garnished with curry leaves
Chaat masala can also be added
GREEN MOONG/KARAMANI/ SWEET SUNDAL
Ingredients
Green moong ful /Karamani-1 cup precooked
Jaggery powdered-1/2cup
Coconut grated-2 tbsp
Ghee-2 tsp
Cardamon powder-a pinch
Method
In a heavy bottomed vessel add ghee,coconut,Green moong/Karamani and jaggery
Remove,once the jaggery becomes thick and garnish with cardomon powder
TRICOLOUR MAGIC
Ingredients
Soya beans-1 cup precooked with salt
Carrot grated-1/2 cup
Coconut grated-1tbsp
Capsicum sliced finely-1/4 cup
Chilly powder-1/2 tsp
Oil,salt-as required
Mustard-1tsp
Asafoetida-a pinch
Coriander leaves-to garnish
Method
Season with all the ingredients
Add soyabeans,coconut,carrot,capsicum and saute for 10 min
Serve garnished with coriander leaves
PUFFED SAGO SUNDAL
Ingredients
Big sago-1/2 cup
Garam masala powder-1tsp
Chilly powder-1tsp
Carrot grated-2tbsp
Oil-1/2 cup
Salt-as required
Method
Heat oil in a kadai,add the sago little by little till they puff up
Remove add the powders,salt and grated carrot
BEATEN RICE (AVAL) SUNDAL
Ingredients
Thick beaten rice-2 cups
Coconut grated-1/4 cup
Jaggery-1/4 cup
Milk-1/2 cup
Cardamon-2 powdered
Cashews-a few roasted
Method
Wash the beaten rice well
Soak it in milk for 10-15 mins
Pour a little water in the jaggery to dissolve and strain it
Heat the jaggery until it becomes to thick consistency
Add cashews and coconut
To this add the soaked rice,ghee and cardamon powder
Mix well and keep it closed for 10 mins
It would come out as grains once it cools
MASALA SUNDAL
Ingredients
Fresh Green peas-1 cup precooked with salt
Big Onions-1 cut finely
Tomato-1 cut finely
Gram flour-1tbsp
Mint leaves-1/2 cup
Saunf-1/4 tsp
Garlic-3 pods
Oil,salt-as required
Chilly powder-1tsp
Mustard-1 tsp
Asafoetida-a pinch
Curry leaves-a few
Method
Take a little of the cooked peas and grind it along with,mint,gram flour,saunf,garlic
Season with mustard,asafoetida,curry leaves and saute along cut onions and tomatoes
Add the precooked peas,saute and finely add the mint paste saute for 2min
Finally add chilly powder,salt and serve hot
Do wait for some GOLU TIPS in my next post
As I had mentioned in my earlier GOLU is an important event in Tamilnadu.I remember my days of chidhood when we used to unpack,arrange dolls,buy new ones,set theme parks and invite our friends and it used to be real fun.But all households do not follow this and so after my marriage no more of Golu work.I would like to share my experiences and how we used to arrange the dolls.
The GOLU starts on PURATASI AMAVASAI also known as MAHALAYA AMAVASAI which is on September 19th this year.
The steps arranged depends on the collection of dolls and usually in odd numbers
Ready made steps are available and I remember our dining table used along with bricks and wooden planks as steps
Decorate the steps according to your creativity
Kalasam,usually a brass pot is used,is prepared and placed either in the middle of the top step or on the last one
Arrange the dolls,usually all Gods and Goddesses occupy the top step,followed by national leaders etc
Dolls made of mud and wooden dolls were a must those days but today dolls are made with paper.
Buy atleast one new doll every year
After arranging the dolls draw kolam in front of the steps and this can be done everyday
Light the Kuthuvillaku and do pooja with bettleleaves,nuts,fruits and flowers with any NeivediyamThis should be done everyday in the morning and evening
Aarathi should be taken every night for the Golu steps
Give Thambulam and Sundal to whoever visits
September 25, 2008
As I had mentioned in my earlier GOLU is an important event in Tamilnadu.I remember my days of chidhood when we used to unpack,arrange dolls,buy new ones,set theme parks and invite our friends and it used to be real fun.But all households do not follow this and so after my marriage no more of Golu work.I would like to share my experiences and how we used to arrange the dolls.
The GOLU starts on PURATASI AMAVASAI also known as MAHALAYA AMAVASAI which is on September 29th this year.
The steps arranged depends on the collection of dolls and usually in odd numbers
Ready made steps are available and I remember our dining table used along with bricks and wooden planks as steps
Decorate the steps according to your creativity
Kalasam,usually a brass pot is used,is prepared and placed either in the middle of the top step or on the last one
Arrange the dolls,usually all Gods and Goddesses occupy the top step,followed by national leaders etc
Dolls made of mud and wooden dolls were a must those days but today dolls are made with paper.
Buy atleast one new doll every year
After arranging the dolls draw kolam in front of the steps and this can be done everyday
Light the Kuthuvillaku and do pooja with bettleleaves,nuts,fruits and flowers with any NeivediyamThis should be done everyday in the morning and evening
Aarathi should be taken every night for the Golu steps
Give Thambulam and Sundal to whoever visits
September 24, 2008
NAVARATHRI is a festival celebrated in different ways in each state of India.The most important part of the the celebration in Tamilnadu is the GOLU/KOLU as it is called here.Dolls are arranged in steps called GOLU PADI.The dolls include right from Gods,freedom fighters,fancy dolls,parks,zoo etc to name a few.Today it is even theme based and it has become customery in many regions that they are held as competition where the best ones are given prizes by the sponsoring companies.
One of the traditional method during Golu is inviting friends and relatives to see and giving them Thambulam which comprises of bettle leaves and nuts,any fruit,coconut,flowers,bangles to name a few and the most important being SUNDAL which is again done in many ways.So here are some varieties for you all to relish is year
The regular sundals are made by soaking the dhals for 8 hrs depending upon when you are going to prepare overnight soaking/morning.Sundals are made using Black channa,White channa,Channa dhal,Moong dhal,Green peas,White peas,Motchai,Horse gram,Greeng gram,Groundnuts/Peanuts,Red lobia (Karamani),White lobia.We should also keep in mind the hard varieties like channa, peas etc needs more time to be soaked and cook too,while moong,channa dhal etc requires lesser time 1-2 hrs.We can also make sundals with Red,White rajma,Soya beans.So here goes the SUNDAL VARIETIES for the everyday neivediyam.
TRADITIONAL METHOD-1
Ingredients
Any variety dhal-1 cup precooked with salt
Red chillies-4 nos
Mustard-1tsp
Urad dal spilt-1tsp
Asafoetida-a pinch
Curry leaves-a few
Coconut grated-1/4 cup
Oil-for seasoning
Method
Season with mustard,urad dal,asafoetida,red chilly
Add the pre-cooked sundal,saute for 5 min
Add grated coconut and saute for another 5 min.
Serve garnished with curry leaves
TRADITIONAL METHOD-2
Ingredients
Any variety sundal dal-1cup pre cooked with salt
To Grind
Coriander seeds-2tsp
Red chillies-4 nos
Coconut grated-1/4 cup
Small onions-5nos
Saunf-1tsp
To season
Oil-as required
Mustard-1tsp
Urad dal spilt-1tsp
Ginger-a small piece
Curry leaves-a few
Coriander leaves-for garnish
Method
Season with all the ingredients
Add the precooked sundal and saute
Add the grinded ingredients and saute till the raw smell goes
Serve garnished with coriander leaves
To break the monotony we can also make a colourful sundal with the combination of a handful of all the dhals which the children would relish.We can also add grated carrot,mango,cucumber,ginger,garlic,cabbage etc to improve taste.
Here are some recipes which I've come across
MODERN VARIETIES
CORN SUNDAL
Ingredients
Corn-1
Big onions-2(chopped finely)
Red chilly-4
Mustard-1tsp
Coconut grated-2tbsp
Salt,oil-as required
Lemon-1/2
Curry leaves-a few
Method
Cook the corn with salt and remove from the cob
Season with the ingredients
Add the corn,coconut and saute for 5min
Remove and add lime juice
Serve garnished with curry leaves
Chaat masala can also be added
GREEN MOONG/KARAMANI/ SWEET SUNDAL
Ingredients
Green moong ful /Karamani-1 cup precooked
Jaggery powdered-1/2cup
Coconut grated-2 tbsp
Ghee-2 tsp
Cardamon powder-a pinch
Method
In a heavy bottomed vessel add ghee,coconut,Green moong/Karamani and jaggery
Remove,once the jaggery becomes thick and garnish with cardomon powder
TRICOLOUR MAGIC
Ingredients
Soya beans-1 cup precooked with salt
Carrot grated-1/2 cup
Coconut grated-1tbsp
Capsicum sliced finely-1/4 cup
Chilly powder-1/2 tsp
Oil,salt-as required
Mustard-1tsp
Asafoetida-a pinch
Coriander leaves-to garnish
Method
Season with all the ingredients
Add soyabeans,coconut,carrot,capsicum and saute for 10 min
Serve garnished with coriander leaves
PUFFED SAGO SUNDAL
Ingredients
Big sago-1/2 cup
Garam masala powder-1tsp
Chilly powder-1tsp
Carrot grated-2tbsp
Oil-1/2 cup
Salt-as required
Method
Heat oil in a kadai,add the sago little by little till they puff up
Remove add the powders,salt and grated carrot
BEATEN RICE (AVAL) SUNDAL
Ingredients
Thick beaten rice-2 cups
Coconut grated-1/4 cup
Jaggery-1/4 cup
Milk-1/2 cup
Cardamon-2 powdered
Cashews-a few roasted
Method
Wash the beaten rice well
Soak it in milk for 10-15 mins
Pour a little water in the jaggery to dissolve and strain it
Heat the jaggery until it becomes to thick consistency
Add cashews and coconut
To this add the soaked rice,ghee and cardamon powder
Mix well and keep it closed for 10 mins
It would come out as grains once it cools
MASALA SUNDAL
Ingredients
Fresh Green peas-1 cup precooked with salt
Big Onions-1 cut finely
Tomato-1 cut finely
Gram flour-1tbsp
Mint leaves-1/2 cup
Saunf-1/4 tsp
Garlic-3 pods
Oil,salt-as required
Chilly powder-1tsp
Mustard-1 tsp
Asafoetida-a pinch
Curry leaves-a few
Method
Take a little of the cooked peas and grind it along with,mint,gram flour,saunf,garlic
Season with mustard,asafoetida,curry leaves and saute along cut onions and tomatoes
Add the precooked peas,saute and finely add the mint paste saute for 2min
Finally add chilly powder,salt and serve hot
Do wait for some GOLU TIPS in my next post
September 23, 2008
As mentioned in my earlier post I've compiled the pooja procedure for each day.Again it is all according to your convenience.
DAY-1
Goddess Worshipped-Maheswari
Kolam-Any kolam using rice flour
Flowers-Jasmine and Vilvam leaves
Neivediyam-Venn Pongal
Music- Songs in Thodi Ragam
Instrument-Mridangam
Goddess in North India-Saila Puthri
DAY-2
Goddess Worshipped-Gowmari
Kolam-Any kolam in squares using wheat flour
Flowers-Mullai and Tulasi leaves
Neivediyam-Puliyothare
Music-Songs in Kalyani Ragam
Instrument-Flute
Goddess in North India-Brahma Sarini
DAY-3
Goddess Worshipped-Varahi
Kolam-Flower kolam using pearls/beads
Flowers-Champangi and Maru leaves
Neivediyam-Sakkarai Pongal
Music-Songs in Kambodhi Ragam
Instrument-Veena
Goddess in North India-Chithira Ganda
Day-4
Goddess Worshipped-Sri Mahalakshmi
Kolam-Sprinkle turmeric water with rice and make step kolam
Flowers-Jadhi and green leaves
Neivediyam-Kadamba Rice
Music-Songs in Bhairavi Ragam
Instrument-Kotu Vadiyam
Goddess in North India-Koosh Maanda
DAY-5
Goddess Worshipped-Vaishnavi Devi
Kolam-Any birds figure using Groundnuts
Flowers-Parijadham and Vibudhi Green leaves
Neivediyam-Curd rice
Music-Songs in Banduvarali Ragam
Instrument-Jallari
Goddess in North India-Skanda Matha
DAY-6
Goddess Worshipped-Indirani
Kolam-Devi's name using any cereals like green moong,toordal,urad dal
Flowers-Hibiscus and Sandal leaves
Neivediyam-Coconut Rice
Music-Songs in Neelambari Ragam
Instrument-Beri
Goddess in North India-Kathyayani
DAY-7
Goddess Worshipped-Brahmi
Kolam-Any type of house kolam using flowers
Flowers-Thazhampoo and Thumbai leaves
Neivediyam-Lime Rice
Music-Songs in Bilahari Ragam
Instrument-Padagam
Goddess in North India-Kaala Rathri
DAY-8
Goddess Worshipped-Narasimhi
Kolam-Lotus kolam using coins
Flowers-Roses and Pannir leaves
Neivediyam-Pal/Milk Rice
Music-Songs in Punnagavarali
Goddess in North India-Maha Gowri
DAY-9
Goddess Worshipped-Chamundi
Kolam-Any weapons like Sulam,vel using any fragrant powders like sandal,Diraviya podi
Flowers-Lotus and Marukozhundu leaves
Neivediyam-Kalkanddu(diamond sugar) Sakkarai Pongal
Music-Songs in Vasantha Ragam
Goddess in North India-Sithithathri
Pooja done on all the nine days is good according to ancient vedas,if not,doing pooja on the Ninth Day known as Mahanavami is equally good.This is the day when Goddess Durgadevi killed Mahishasuran and is celebrated as Durga Pooja in West Bengal in a grand way.
I was indeed surprised that so much of details were followed by our ancestors.Though many of us are not aware of the flowers,instruments used and not available today we can atleast know that they were used once upon a time.
Get ready for some Sundal Varieties which are done in Tamilnadu in my next post
I was new to blogging during Navarathri festival last year.Though I posted recipes for the occasion I found out that there were lot of searches about the pooja procedures and from then I tried collecting whatever information I came across about the pooja.Finally I discussed with a friend who do the Navarathri Pooja in a traditional way and compiled the post.I hope these information will be useful for those in need of the pooja procedures.As Iam translating from Tamil,please excuse me if there are any mistakes and do let me know for the correction
Also read my previous post Facts on Navarathri Festival
HOW TO DO THE POOJA
Take a Marapalakai-wooden plank
Draw a Kolam
Place a banana leaf(the tip portion) and spread raw rice
Take a Sombu wrap thread,keep turmeric and kumkum pottu
Pour clean water to fill 3/4 of the Sombu
Add Vettiver,Cardamon,Pachai Karpuram,Javvadhu,Chandanam in the water
Drop a 1 rupee coin into the water
Place some Mango leaves on the Sombu along with coconut which is covered with turmeric powder-Manjal Thengai
This is the Kalasam for which we should do pooja for the 9 days with flowers,deepam and neivediyam along with Sundal and distribute it
In Vedic books the Goddess to be worshipped,the Flowers to be used,Kolam to be drawn,Neivediyam to be done,Raaga and Instruments to be used are also clearly given for each of the nine days.Eventhough we cannot follow them strictly we can atleast know the origin of these pooja and improve our knowledge.
My next post will have details on how to perform pooja for each of the 9 days
The festival of NAVARATHRI is celebrated in different forms and names in our country.In Tamilnadu it is celebrated as NAVARATHRI GOLU
Here the dolls are arranged in steps on Puratasi Amavasai.This festival is also known as SHARADHA NAVARATHRI.The nine days are divided into sets of three days to adore three different aspects of the Goddess.
The first three days is for Goddess DURGA ,the next three days for Goddess LAKSHMI and the last three days for Goddess SARASWATHI .The tenth day on which the goddess kills MAHISHASURA is celebrated as VIJAYADASAMI,as the victory of good over the evil.
In Tamilnadu the tenth day is known as AYUDHA POOJA .On this day people worship books,instruments,machineries,vehicles....On VIJAYADASAMI it is considered auspicious to start anything new.Here we can find lot of children joining schools,music classes and dance classes.
The 10 DIVINE FORMS of the Goddess are known as
1.Kali
2.Thirupurasundari
3.Thirupurabairavi
4.Thumavathi
5.Bhuvaneswari
6.Chinnamastha
7.Rajamathengeswari
8.Tharambigai
9.Balamugi
10.Kamalatharini
In India the NAVADURGA TEMPLES are found in Tamilnadu and North India
1.Siva Durgai-Pateeswaram,Tanjore
2.Vishnu Durgai-Thirukovilur,Cuddalore
3.Raagukala Durgai-Thiruvarur,Tanjore
4.Vana Durgai-Kadhiramangalam,Tanjore
5.Kanaga Durga-Vijayawada,Andra Pradesh
6.Sulini Durga-Kollur,Karnataka
7.Rawthra Durga-Kolkata,West Bengal
8.Saantha Durga-Chandigarh,Punjab
9.Mangala Durga-Ujjaini,Madhya Pradesh
All the above informations are my collections from religious magazines and books.Iam indeed very happy to share it with you all.
January 22, 2008
As the name goes it is an important festival for the Tamilians.It is festival which is celebrated in the villages where the farmers thank the SUN GOD for their year's produce.In Tamilnadu the festival is celebrated for 4 days.BHOGI,PONGAL,MATTU PONGAL AND KANUM PONGAL.In today's busy world many people have changed the celebration according to their convience.
I would like to share with you all THE TRADITIONAL PONGAL celebrated in my house this year
RANGOLI BY THE LITTLE ONES
MANJAL PILLAIYAR TO START ANY FESTIVAL
VENNKALA PANAI TO MAKE PONGAL
FRESH TURMERIC TIED TO THE PANAI
THE ADUPU
READY FOR THE START
KOLAM BY THE KIDS
GETTING READY FOR THE BOIL
FIREWOOD TO IT'S FULLEST
PONGALO!PONGAL
RICE BEING ADDED
PONGAL GETTING READY
THE PONGAL ALMOST DONE
VENN PONGAL AND CHAKKARAI PONGAL
CHAKKARAI PONGAL
VENN PONGAL
READY TO BE SERVED
THE VEGETABLES
PONGAL SERVED ON TRADITIONAL VAZHAI ELAI
PADAIYAL FOR THE SUN GOD
VIBUDHI,MANJAL,SANDANAM,KUKUMAM
VEETU DEIYVAM REDONE EVERY PONGAL
REDONE WITH VIBUDHI,MANJAL......
DECORATED VEETU DEIYVAM
PADAIYAL FOR THE VEETU DEIYVAM
Iam indeed happy to continue my blogging journey with my first set of photographs on my blog.Hope all of you enjoyed the photos.Please give in your valuable comments for improving on the same.
