Festivals of India: Navratri

With the Ghatasthapana, yesterday marked the start of the nine days of revelry that is the Navratri festival. This festival, which pays homage to the female energy or shakti is dedicated to the nine major Goddesses of the Hindu Pantheon.

Navratri translates to Nav or nine and ratri or nights in Sanskrit. During the nine nights of Navratri, nine forms of Devi or the female energy are worshipped. The tenth day is celebrated as Dusshera or Vijayadashami or The Day of Victory. This comes about as this was the day Lord Ram (of the celebrated Hindu epic, Ramayana) defeated the Demon Lord king Ravana in what is present day Sri Lanka and freed his wife Goddess Sita who was imprisoned by Ravana. The two, along with Lord Rama’s brother Lord Lakshmana who had accompanied his brother and sister-in-law in their exile, then left for home as this day had also ended their fourteen years of exile. The enter the city of Ayodhya in north India around twenty days later, which is celebrated as the festival of Diwali in north India.

Navaratri represents a celebration of the Goddess Amba, (the Power). Navaratri or Navadurga Parva happens to be the most auspicious and unique period of devotional sadhanas and worship of Shakti (the sublime, ultimate, absolute creative energy) of the Divine conceptualized as the Mother Goddess-Durga, whose worship dates back to prehistoric times before the dawn of the Vedic age.

A whole chapter in the tenth mandal of the Rigveda addresses the devotional sadhanas of Shakti. The “Devi Sukta” and “Isha Sukta” of the Rigveda and “Ratri Sukta” of the Samveda similarly sing paeans of praise of sadhanas of Shakti. In fact, before the beginning of the legendary war between the Pandavas and Kauravas in the Mahabharata – a foundational Sanskrit epic in the Hindu tradition – Lord Krishna worshipped Durga, the Goddess of Shakti, for the victory of the Pandvas.

The Navaratri commences on the first day (pratipada) of the bright fortnight of the lunar month of Ashwin. The festival is celebrated for nine nights once every year during the beginning of October, although as the dates of the festival are determined according to the lunar calendar, the festival may be held for a day more or a day less.
This is how Navratri is celebrated in most parts of India, specifically in the north. The first day of Navratri is the Pratipada or Ghatastapana pooja, the second day called Dwitya is the Chandra Darshan Brahmacharini Pujan. The third day is the Tritiya day and the pooja that day is the Sindoor Tritiya Chandraghanta Pujan while the fourth or Chaturti day is the Varad Vinayaka Chauth. The fifth or Panchami day is the Upang Lalita Vrat Skandamata Pujan, while the sixth or Shashti and seventh or Saptami is devoted to the Godess of Learning or Saraswati with the Saraswati Awahan Katyayani Pujan on the sixth day and the Saraswati Puja Kalaratri Pujan on the seventh day. The eighth day is called Ashtami and is the day the Goddess Durga is worshipped with the Durga Ashtami Mahagauri Pujan Sandhi Puja or Maha Ashtami. The last day of the Navratri is called Navami and this day is when you worship your implements of your profession and is called Ayudha Puja or Durga Visarjan or Maha Navami. So on this day, students and professionals will put their books in front of a portrait of Goddess Saraswati, IT guys will worship their computers, farmers will worship their plough, tractors, other professionals will worship what they use the most….you get the point….
Everyday of the nine days has a colour associated with it. Sunday is red/maroon, Monday is white or cream, Tuesday is orange, Wednesday is green, Thursday is yellow, Friday is silver and Saturday is blue or peacock. Most people will try to wear the above colours during the nine days. I remember when I was working in India, almost everyone in the office would be wearing uniform colours depending on the day! I too try to wear the colours as much as possible, but working means you can’t wear colours like silver, so I try to incorporate it somewhere as much as possible.

In our neighbouring state of Gujarat, the Navratri is a huge festival, with the nights reserved for dance. Every day, everyone, be you young or old, will flock to communal grounds and dance the Garba and the Dandiya Raas! This practice is also very popular in Mumbai and I am also nostalgic about this festival when you get a chance to dress up and go and dance the night away!

In Tamil Nadu, dolls and idols are set up on tiers of steps called Golu. Usually in the evening, women and girls are invited to the house of the host and they are given turmeric and betel leaves, called vathailay paaku and asked to sing for the Goddess. On the ninth day, as mentioned, Saraswati Pooja is done which I have blogged before. Books, computers, musical instruments are placed before the Goddess and worshipped.

On the next day, which is Vijayadashami when good overcomes evil, children are encouraged to read the books. The tenth day is also a day for beginings. Most new ventures will start this day. I remember we did BB & GG’s vidhyarambham or the day children formally start learning when they were around two years old on a trip to India during Dusshera day. That day parents make the children write a holy word on a mound of rice and this kind of starts their formal learning journey. Most parents do it just before their children start school, but we did it earlier than usual as the children were scheduled to start daycare a few months after Dusshera and that India trip.

In the evening of “Vijayadasami”, any one doll from the “Kolu” is symbolically put to sleep and the Kalasa is moved a bit towards North to mark the end of that year’s Navaratri Kolu. Prayers are offered to thank God for the successful completion of that year’s Kolu and with a hope of a successful one the next year. Then the Kolu is dismantled and packed up for the next year.

Mysore, in the state of Karnataka is very well-known for it’s Navratri festivities, which is the state festival, with the royal family taking part whole heartedly. On the ninth day of Dasara, called Mahanavami, the royal sword is worshipped and is taken on a procession of decorated elephants, camels and horses. On the tenth day, called Vijayadashami, the traditional Dasara procession (locally known as Jumboo Savari) is held on the streets of Mysore. An image of the Goddess Chamundeshwari is placed on a golden howdah on the back of a decorated elephant and taken on a procession, accompanied by tableaux, dance groups, music bands, decorated elephants, horses and camels. The procession starts from the Mysore Palace and culminates at a place called Bannimantapa, where the banni tree is worshipped. The Dasara festivities culminate on the night of Vijayadashami with a torchlight parade, known locally as Panjina Kavayatthu.

In the eastern state of West Begal, the last four days of Navaratri are particularly celebrated as Durga Puja. This is the biggest festival of the year in this state and exquisitely crafted and decorated life-size clay idols of the Goddess Durga depicting her slaying the demon Mahishasura are set up in temples and other places. These idols are then worshiped for five days and immersed in the river on the fifth day. People in the state go puja mandal hopping and try to make it home irrespective of where they are in the world for the pooja!

Recipes: Mor Keerai aka Greens in Youghurt

Another very typical tambram recipe is this spinach recipe. You can make this using any greens, and though the look of the dish is not that special (at least mine didn’t look very photogenic), the end result is a very tasty dish, which goes equally well with rice or with any Indian bread.

Mor Keerai

IMG_4683Ingredients:

  • 3-4 heaped cups of chopped and washed greens
  • 1 cup yoghurt which is whisked and smooth
  • 1/3 to ½ cup grated coconut
  • 3-4 red chillies
  • 1-2 tsps cumin seeds
  • 1 tbsp Oil or ghee for seasoning
  • 1 tsp Mustard seeds
  • 3-4 red chillies
  • 1 tsp urad dal
  • A pinch of asafetida

Method:

  • Wash the greens well, making sure that all dirt is washed away.
  • In a pan, put the washed greens with a little water and let it cook.
  • In the meantime, using a bit of the yoghurt, grind the coconut, cumin seeds, green chillies into a smooth paste.
  • Once the greens have cooked, using a potato smasher or stick blender, mash it or blend it coarsely. Then add the coconut paste, yoghurt and salt to taste.
    Let it boil for 5-10 mins and switch off the gas
  • In a smaller pan, heat the ghee or oil and when warm, put the mustard seeds. When the splutter, add the urad dal, red chillies and asafetida powder. Once the urad dal starts to brown, remove from the gas and pour over the cooked spinach.

IMG_4680Delicious Mor Keerai is ready to eat. Serve with rice and rasam as a kootu (make it thicker then) or over rice (make it thinner)

Recipes: Pumpkin, Carrot & Coriander Soup

IMG_4709Last week I started craving for soup at work. The thought kept me company until I reached home and made this yummy soup. It was sweet with spicy undertones and extremely delicious. It didn’t take very long to make and is perfect for cold and rainy days!

Carrot, Pumpkin and Coriander Soup

IMG_4711Ingredients:

  • 1 large onion, chopped
  • 7-8 cloves of garlic, roughly chopped
  • 1.5 inch knob of ginger, peeled and roughly chopped
  • 3-4 dry red chillies, halved (can substitute fresh red chillies for this)
  • 1 tbsp cumin seeds
  • 1 to 1.5 tbsps coriander seeds
  • 3 medium carrots, peeled and chopped
  • ¼ orange pumpkin, peeled and chopped
  • Half to one cup chopped coriander (use half for the soup and reserve the rest for the garnish)
  • Low fat milk as desired (to achieve the soup consistency you like)
  • 2 tbsps thick yoghurt
  • 2 tsps Red chilli powder (less or more as per your spice intensity)
  • 2 tbsps Cumin seed powder
  • Salt to taste
  • 2 tsps oil (I used a Olive Canola blend, you can use your normal cooking oil)

Method:

  • Heat oil in a pan and once it’s warm, add in the cumin seeds and coriander seeds.
  • Once they splutter add the dried red chillies (or fresh if that is what you are using) and stir for 30 seconds.
  • Next, add the garlic, ginger and onions in that order, stirring each one for 30 seconds before adding the next ingredient.
  • Once the onions have become translucent add the carrots and stir for a while.
  •  When the carrots become half cooked, which will take around 5-10 minutes, depending on the carrots,  add in the orange pumpkin and a handful of chopped coriander.
  • Add in a bit of salt to help the vegetables cook faster and stir the vegetables once a while.
  • You can also add in some water (about half a cup) and cover the pan to help cook the vegetables faster.
  • Once the vegetables are cooked and cooled, add in the yoghurt and blend using a stick blender or your mixer to a smooth paste. Use milk to help you blend, and get the consistency you like for your soups.
  • Transfer the soup back to the pan and heat it till it achieves a rolling boil. Check for seasoning and add more salt if needed.
  • Add in the balance yoghurt and switch off the gas.
  • Serve with garnishes of yoghurt and coriander leaves.

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Recipes: Thippili Rasam

One of the forgotten spices in India, Thippili or Long pepper is no longer used in Indian cooking. This amazing ayurvedic medicinal plant or spice has so many benefits that once I started using it, I actually wondered why people were not incorporating it into their cooking.

According to Wikipedia, this spice has been referred to in ancient texts of Ayurveda. It reached Greece in the sixth or fifth century BCE, though Hippocrates discussed it as a medicament rather than a spice. As peppers are wont to be, these are very useful in curing or suppressing coughs and colds.

My kids call this rasam as “Medicine Rasam” and love it when they are sick. You can also drink it as a soup when you don’t really feel like eating and having this on a rainy day is bliss!

It’s not a very difficult recipe, with the biggest challenge being to get the Thippili. You should be able to get it in any Indian stores. There are different versions of the rasam and here’s how I make it…

Thippili Rasam

IMG_4685

Ingredients:

  • 1 small lemon sized ball of tamarind, soaked in warm water
  • 6-8 sticks of Thippili
  • 1/2 tsp whole black pepper
  • 1 cup Toor dal, cooked till it is mushy
  • 2 tbsps Coriander seeds
  • 2 tsps Cumin seeds
  • 4-6 dried Red Chillies (this depends on the spice intensity of the chillies plus your spice tolerance)
  • a pinch of Asafoetida
  • 1-2 tsps jaggery (you can omit this or use brown or white sugar as a substitute)
  • 1 tsp mustard seeds
  • 8 – 10 curry leaves
  • 1 tbsp ghee
  • 1-2 tomatoes

Method:

  • Soak the tamarind in warm water, then squeeze it out and run the water through a seive to get tamarind water. Discard the paste which is left behind.
  • In a pan, heat 1 tsp of ghee and lightly fry the thippili, coriander seeds, 1 tsp cumin seeds and red chillies. Once cool, blend it into a smooth paste along with the tomatoes.
  • Next mix together the tamarind water, asafoetida, salt and jaggery and start boiling it. Once the raw smell of the tamarind goes away, add the ground paste and continue boiling. After 10 mins, add in the cooked Toor dal and continue to boil for another 10 mins.
  • In a seperate, smaller pan, put the remaining ghee and heat it. Then add the mustard and balance cumin seeds. When the seeds pop, add the curry leaves and a pinch of asafoetida. Stir for a couple of seconds, switch off the gas and pour this seasoning over the rasam.

IMG_4686

Delicious Thippili Rasam is ready. Eat with rice or by itself as a soup!

Recipes: Green Coriander Chutney

An extremely versatile chutney, this green coriander chutney is also sometimes referred to as Bombay Sandwich chutney as this one is found almost everywhere where you have the roadside sandwich sellers (super yums👍). I’ve been making this chutney for ages and I remember friends telling me to make this when they come over for a meal when we were in college. And now, both BB & GG also love it, especially as a spread for sandwiches..

Green Coriander Chutney

IMG_4554[1]Ingredients:

  • 1 bunch fresh green coriander leaves, chopped, washed and drained of water
  • 1 large onion or 2 small onions, roughly chopped
  • 4-5 pods of garlic (optional)
  • 4-5 green chillies ( more or less depending on your spice tolerance)
  • 1 tsp sugar or sweetener
  • 1-2 tsps lemon juice
  • Salt to taste

Method:

This is very easy. Just put all the ingredients except sugar, salt and lemon juice in a blender and  blend till it’s a smooth purée. Add water a bit by bit, just to get the blender going. Avoid adding too much water to make it thicker. Add the lemon juice, sugar and salt to taste and blend till you achieve the right consistency. Remove and put in a bowl with a lid and refrigerate. This should keep for a week (if it lasts that long that is)

NOTE: Refrigerating the chutney will cut down the spiciness a bit, so if you like it a bit spicy, adjust the green chillies accordingly.

IMG_4553[1]