Hi Friends ,
I am sure you all must have enjoyed Makara Sankranti with family and friends, feasting on delicious Pongal (sweet and khara), Ellu Bella, and variety of dishes prepared from Avarekalu (Papdiliva beans).
The festival that follows Sankranti is SHIVARATRI . This year(2014) it falls on 27th of February . Shivaratri is the birth day of Lord Shiva. -- who is known by many other names Such as Rudra, Neelakantha, Mahadeva, Chandra Shekara, Nagabhooshana, Dakshinamurty, Shankara, Gangadhara, Manjunatha, and many more.......a long list.
The Lord shiva is supposed to be born in the middle of the night. So in all Shiva Temples throughout India and other places, He is worshipped all night which is known as Jama Kala Pooja.
Shiva is abhisheka priya meaning He loves Abhisheka with water (obviously as he dwells in Kailas which is in Himalayas). That is why we find the brass pot with a tiny aperture in the bottom of the pot hanging over all Shiva Linga, dripping water.
The Pooja is done chanting Rudra ( praising The Lord) 11, 21,or 121 times as they wish.
The Abhisheka with Panchamrita (milk, curd, sugar, ghee, honey, and bananas) is done while chanting the same. Vibhuti (the sacred ash) Abhisheka is also done. Finally with plenty of Water .
The sacred BILVA PATRE is offered to the God by chanting Bilvashtakam. By offering one twig of three leaved bilvapatre, the sins done in three Janmas (Births) will vanish.
The sloka in Sanskrit is
" tridalam trigunakaram trinetramcha Triyayudham, tri Janma papa samharam eka BILVA m Shivarpanam ".
Shiva Ashtottara and lingashtakam are also recited while doing the Pooja. There is a saying popular among Hindus that "if we do not visit shiva temple On shivaratri day we will be born as a donkey in our next Janma (rebirth) . True or not it is better we pay him a visit on this day.
On this day normally elders remain upavasa(fast till next day) taking only theertha (holy water) but for the children and ailing, or anyone unable to fast that day, these are the following items we are allowed to eat -- Green gram Usali (Sundal ), Gojjavalakki (Tamarind Poha), Avalakki payasa (Poha Kheer), Banana Fruit Rasayana and Rava Kesari Bhath. The recipes are as follows.
GOJJU AVALAKKI(Tamarind Poha)
INGREDIENTS
Thick beaten rice
(Gatti Avalakki/Thick Poha): 2 cup.
Thin tamarind juice
from lemon sized tamarind: 2 cup.
Jaggery powder: 1 tsp
Turmeric powder: a pinch.
Salt: to taste
Rasam powder: 1 tsp
Asafetida: a pinch
Cooking oil: 2 tbsp
Mustard seeds: 2 tsp
Kadale bele(split chana dal): 1 tsp
Uddina bele(split urad dal): 1 tsp
Raw peanuts: 2 tbsp
Karibevu soppu/Black neem leaves: few
Roasted and coarsely powdered
white Ellu/Sesame seeds: 2 tsp
Dry Red chilly: 2 - 4
Method of preparation (GOJJU AVALAKKI/Tamarind Poha)
In a dry mixer jar grind Avalakki coarsely. To the tamarind juice add Rasam powder (recipe available in, jaggary haldi powder, salt and asaphetida . Mix well. Soak Avalakki in that till it becomes soft. In a bandli(pan) heat the oil, add mustard seeds, chana dal, urad dal, ground nut seeds, Kari bevu. Mix the soaked Avalakki in that and cook on low flame for few minutes. You can add fresh coconut to this (optional) with out coconut this remains fresh for two days.
KESARI BHATH/RAVA KESARI
Ingredients
Chiroti Rava (fine Sooji) :1 cup/measure
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| KESARI BHATH/SEMOLINA DESSERT |
Ghee: 1/2 cup/measure.
Cashew nuts pieces: 10-12
Raisins(Indian golden) : 6-8
Kesari/Saffron: 4-6 petals
(optional but recommended)
Hot water:2 cup/measure
Method of preparation(KESARI BHATH/RAVA KESARI)
Heat ghee in a non stick Kadai and fry cashew nuts and raisins in it. After they are golden brown, add rava and roast till it gives a sweet aroma. Meanwhile boil water in a pan. Add hot water to the roasted rava and mix well. Close the lid and cook on a low flame. After few min when all the water has disappeared, add sugar and mix well till it assimilates well. First it becomes watery and later forms a lump. Leave it for few more minutes.To this add saffron soaked in one spoon water. Again mix well. Serve hot . No need to add extra ghee .
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HESARU KALU USALI (Whole green gram Sundal)
Ingredients
Hesarukalu
(Whole Green Gram Dal): 1 cup
 |
| HESARU KALU USLI(GREEN GRAM DAL) |
Green chilly: 2 - 4(more for spicy)
Asafetida: a pinch.
Karibevu soppu
(Black neem leaves): few
Mustard seeds: 1 tsp
Grated fresh coconut:
2 tbsp
Lemon juice: 1 tbsp
Salt: to taste
Cooking oil: 2 tbsp
Method of preparation (HESARU KALU USALI /Whole green gram Sundal)
Soak hesarukalu in water for an hour. Pressure cook the same. See to it that it is not overcooked. If so it becomes a paste. Heat oil in a Kadai, add mustard seeds, asafetida, split chillies, and Karibevu. Add salt and cooked Kalu(green gram) to this. Mix well and cook on a low flame for a few minutes.
Add coconut and lemon juice in the end. Healthy and spicy usali is ready to consume.
BANANA RASAYANA
Ingredients
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| BANANA RASAYANA |
(elakki banana: 8-10),
(Paccha bale: 6)
(Paccha bale: 6)
Jaggery powder: 2 tbsp
Fresh coconut(Grated): 1/4 cup
Elakki/Cardamom powder: 1 tsp
Fresh cream: 2 tbsp
Method of preparation(BANANA RASAYANA)
Cut banana into horizontal round pieces. If the fruit is very thick first slit the whole banana vertically and then cut into semi circles. Then add all the above ingredients and mix well. It oxidizes quickly. So mix it just before serving.
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My next post will be about the Habba(festival) following ShivaRatri................................................................"UGADI"
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