Sumangali Pooja Part 1

So last weekend, I did the Sumangali Prarthanai which is usually done by a married woman in each family or clan when there is a major ceremony happening in a family like weddings or thread ceremonies. Some families (like my mum) also do this on an annual basis.

The Sumangali Pooja is a typical brahmin function, I can’t say I have seen other communities doing this. In our community, this pooja is done to invoke to seeking the blessings of the ancestral women of the family who enjoyed a long and prosperous family life and left this world as sumangalis (those who died before their husbands) and any young unmarried girls in the family. Every family will differ slightly in the way they do this function, but by and large, the procedure should be more or less similar. Unlike most other functions or religious poojas, this function is a 100% ladies function. The men in the family are only for decorative or helpful purposes and have no real role to play. Usually, the oldest woman present will take the mantle of the master of ceremonies and lead the function as she will be the most knowledgeable of all present.

Usually, these days people have around 5 Sumangalis and 2 young girls, though you can have any odd number like 3, 5, 7, 9 or even 11 and 13! You can invite both married women from within your family or outside for the function. The day before the function, all the invited sumangalis are given sesame oil, shikhakai, and turmeric and henna in advance or in the early hours of the day of pooja. The tradition is they have to apply mehendi and take oil bath and also apply turmeric while taking a bath which is considered very auspicious. They will come home the next day by taking oil bath and wear a 9 yards saree which has been made madi (means they have to wash and dry it separately without touching other clothes or even with their hands). These days, especially in places like Singapore, where a saree is getting rarer, people may not be comfortable wearing a nine-yard saree, so sometimes, they wear a normal six-yard saree or even other clothes, come to the host’s house and then change into the nine-yard saree.

Generally, if a daughter is getting married on the girl’s side they will do it compulsorily before the wedding and keep the daughter who is going to get married as one of the pondugal. But in the boy’s house also they do the sumangali prarthanai but they can either do it before the wedding with their family members or they can either do it once the daughter in law comes into the house. This function should also be done only once a year by a family. So in our case, since I just did the function, if S’ cousin gets married anytime in the next one year, his mum (S’ aunt) can’t do it before the wedding, as it’s usually done. The ideal day of the week for this function is a Friday, but these days with people working and children in school during the week, Fridays are not practical so most people do it on a Sunday. The inauspicious time of Rahu Kaal is also to be taken into account when choosing the time. On Sundays the Rahu kaal is in the afternoon, so this function which ends at lunch is perfect to be done on a Sunday.

 

Happy Diwali

Print

The house is clean and sparkling
The lamps are ready to be lit and company charming
The doorway is adorned with beautiful patterns
The house is all lit up with flickering lanterns

Wake up early to throng the temples
Give thanks to the Lord with plates of offerings
It’s time to visit family and friends
Time to treat them to yummy goodies and presents

It’s time to break out the new clothes
Pretty as a picture, you preen and pose
The dazzling array of colours all around you
Portends happiness anew

But in all these moments of happiness and joy
Give a thought to those who are in sadness and misery
Make time for them, give them a reason to smile
Because that’s what makes life good and worthwhile

Diwali is the festival of light and happiness
That’s what makes it so auspicious
Celebrating with friends, relatives and family
Here’s wishing you all a very HAPPY DIWALI!

Recipe: Semiya/Vermicelli Payasam (Dessert)

IMG_6073This sweet is the favourite of everyone at home, especially the children and is my go-to recipe when I need to whip up a sweet for any festival. GG & BB love it so much that I have to hide some for S, otherwise, he won’t get any when he comes home from work! This is a very easy recipe but takes a little bit of time stirring if you want to get the rich taste.

IMG_6072Semiya/Vermicelli Payasam

Ingredients:

  • 1 cup vermicelli
  • 1 cup sugar
  • 1-litre milk (full cream is the best for taste)
  • 10-12 pieces cashew nuts (chopped into half)
  • 2 tbsp raisins
  • ½ tsp cardamom powder
  • 2 tbsp ghee

Method:

  • In a deep bottom pan, heat the ghee and when it warms, fry the raisins till they plump up and keep aside in a kitchen towel.
  • In the same pan, fry the cashew nuts until they turn brown and crisp and remove into the same kitchen towel.
  • With the remaining ghee, fry the vermicelli till it becomes brown and starts to develop an aroma.
  • At this point, pour 1/3 to half a litre of milk and let it come to a rolling boil. Reduce the flame and let the milk and vermicelli boil until the vermicelli is completely cooked. This will take between 15-20 minutes. If at any point, the milk reduces, add some more milk to cover the vermicelli.
  • When the vermicelli is completely cooked, add the remaining milk and let it come to a nice rolling boil.
  • Now add the sugar and let it boil for a while until the sweet has thickened.
  • Add the sugar, cardamom, saffron and the nuts and let it boil for another 5 minutes.
  • Remove from the flame and let it cool before serving.
  • This sweet is very tasty both hot or cold, but we prefer to drink it cold. A few hours in the fridge really improves the taste dramatically.

Tips:

  • If you want to increase the proportions, just remember to put the sugar and vermicelli in a ratio of 1:1.
  • I prefer to use a pestle and mortar to grind my cardamom on an ‘as I need it‘ basis. I feel that grinding a whole bunch of cinnamon at the same time makes the smell of the spice go away after a while. You will need the pods from 5-6 cardamoms to make up ¼ tsp of the powder.

Diwali Recipes: 7 Cup Cake

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This is another traditional tambram recipe and which is one of my go-to recipes when I need to make something quickly. It does take a bit of time to make, but the efforts are super worth it! The ingredients are given as cups which is where the name of the recipe came from, but essentially it’s just a measure. It doesn’t matter how big your cup size is, just use the same amount for all the ingredients and your cake or barfi will come out fab!

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Ingredients:

  • 1 cup chickpea flour or besan
  • 1 cup ghee
  • 1 cup grated coconut (you can fresh or frozen, I’ve used fresh for this recipe)
  • 1 cup Milk
  • 3 cups Sugar

Method:

  • Take a big plate or cake tin and grease it slightly. Or, you could lightly spray it with oil and then put baking paper over to completely cover it, this reduces the amount of ghee used in the recipe slightly.
  • Fry the chickpea flour or besan in a dry pan and do not overfry it. Stop when it starts changing colour. At this point, add the coconut, sugar and milk to the pan and continue stirring.
  • When the sugar starts to dissolve, add the ghee and keep stirring. You will need to keep stirring the pan, so that the mixture does not catch in the bottom.
  • After about 15 minutes (more or less depending on your quantity), the mixture will start leaving the sides of the pan. At this point, take a few drops and put it in your greased plate. If it stays in shape, it is ready, otherwise continue stirring and repeating this step till you get to this point.
  • Switch off the gas and pour it into your prepared greased plate. Using a clean spatula, level the mixture and make it smooth. Let it cool for a while and when still slightly warm, lightly score lines in the mixture with a knife or pizza cutter. You could cut squares or diamonds in any size. Let it cool completely before transferring to an airtight container.

This should be good for a week or so outside and around 2 weeks or so inside the fridge.

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Diwali Recipes: Coconut Barfi

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Another typical recipe, this one also needs a good bit of stirring so a good arms workout with this one!

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Ingredients:

  • 2 cups grated coconut
  • 1.5 cups Sugar
  • ½ tsp Cardamom Powder
  • 1 cup Water

Method:

  • Take a big plate or cake tin and grease it slightly. Or, you could lightly spray it with oil and then put baking paper over to completely cover it, this reduces the amount of ghee used in the recipe slightly.
  • For this recipe, you need only the white part of the grated coconut. If you plan to grate your own, stop at the point when the brown part starts getting grated. Or you could do what I did, which was to buy freshly grated coconut from your local Indian store.
  • In a pan, saute the grated coconut till you get a nice aroma from it. Do not let it brown. Remove it from the pan and add the sugar and water and let it come to a rolling boil. You can also add a couple of teaspoons of milk to the mixture so that any dirt in the sugar comes up and you can remove it. This trick also makes the barfi more white which is aesthetically more pleasing. At this point, reduce the flame and let it boil till it thickens to a single string consistency.
  • This means that when you take a drop of the mixture from the flame and touch it with your thumb and index finger, it will stick to both fingers and form a kind of string.
  • When the sugar mixture reaches this point, add the grated coconut and stir for a couple of minutes. Add the cardamom powder and continue to stir at a low to medium flame. When the coconut completely absorbs the sugar water mixture and starts to leave the sides, it’s time to take it off the flame. You can also test it by putting a couple of drops in the greased tray. If it stays in shape, it’s time to remove it from the flame, otherwise continue stirring and repeating this step till you get to this point.
  • Switch off the gas and pour it into your prepared greased plate. Using a clean spatula, level the mixture and make it smooth. Let it cool for a while and when still slightly warm, lightly score lines in the mixture with a knife or pizza cutter. You could cut squares or diamonds in any size. Let it cool completely before transferring to an airtight container. This should be good for a week or so outside and slightly more inside the fridge.

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