Ayudha Pooja Celebration 2010

Ayudha pooja is the festival to worship the Implements that we use everyday. It is to thank all the instruments that helps us accomplish our tasks.

It falls on the last day of Navarathri and is celebrated in a grand way by South Indians.

The three goddesses, Saraswathi (the Goddess of wisdom, arts and literature), Lakshmi (the goddess of wealth) and Parvathi (the divine mother) are worshiped on this day.

Apart from worship to god, we also perform pooja to the vehicles that we use.

You can see the comical Kolam that I did depicting the pooja at home ;)

This year we made a traditional sweet called Suzhiyan / Suvunta along with masala vada as prasadam to God.

You can see last year's celebration by clicking here.

Ingredients:

For the filling:

Bengal gram dhall(Kadala paruppu) - 1 cup
Jaggery - 1 1/4 cup
Cardamom - 2
Ghee - 1 tbsp

For the batter:

Par boiled rice - 1 cup
Urad dhall - 1/4 cup
Salt - a pinch

Method:

To make the filling:

Pressure cook bengal gram dhall with adequate water. Grind it along with jaggery and cardamom into a smooth paste by adding just a little water.

Take a pan, put in some ghee and the ground paste and fry till it becomes thick and rolls into a ball.

Now make small balls of the filling and keep them aside.

To make the batter:

Soak par boiled rice and urad dhall separately in water for around 2 hours. Grind them one by one into a smooth paste and finally mix them together in a bowl. Add a pinch of salt and mix well.

Now dip the filling balls in the batter and deep fry in oil till it turns golden color.

The suzhiyan is ready :)

Serve it hot.

Enjoy eating :)

Note:

The batter should be thicker than dosa batter.

Do not ferment the batter. Use it immediately.

Ingredients:

Bengal gram dhall - 3/4 cup
Thoor dhal l(Thuvaram paruppu) - 1/4 cup
Big onions - 2
Green chillies - 2
Ginger - 1 inch piece
Curry leaves
Pudina leaves
Coriander leaves
Salt

Method:

Soak the dhalls together for one hour. Grind the dhalls into a thick and coarse batter.

Now grind chillies and ginger and add them to the batter.

Chop onions, curry leaves, coriander and mint leaves finely and add them to the batter.

Add some salt and mix it all together.

Make small balls and pat them flat with your fingers and deep fry in hot oil until it gets roasted on both the sides.

Keep the flame in medium to maintain even cooking of the vada.

Hot and crispy masala vada is ready to eat :)

Goes well with hot chai :) Enjoy making :)

Written by: Nithya
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