Vinayagar chathurthi is one of the most popular of Hindu festivals. It is celebrated as the birthday of Lord Ganesha who is considered to be the God of good luck, prosperity, wisdom and wealth. The name Vinayaka! Indicates the remover of all obstacles. He is worshipped first in all prayers and before any auspicious work is begun. The festival is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 20 August and 15 September. The festival lasts for 10 days, ending on Anant Chaturdashi (fourteenth day of the waxing moon period).
- Courtesy Wiki.
- Courtesy Wiki.
In our family we celebrate in grand festive manner. Actually we start chathurthi celebrations one day prior to the actual day by performing pooja to Parvathi devi , the mother of Vinayaka, the goddess face which is made with turmeric powder and decorated with flowers.
On this day in India you get to see Vinayagar idol of various sizes and forms. My father use to buy one for this day too. It has become a customary for me and my sister to open eyes seeing this Vinayagar Idol. On this day my grandfather will decorate lord vinayagar by arukampul, arukalam malai and flowers to the clay idol.
My mom and grandmom would perform pooja to vinayagar by chanting ashtotiram 108 names of lord vinayagar. Now comes the best part. The dishes prepared on this lovely day to celebrate the birth of Vinayagar. The special dishes are actually the neivedhyam such as Idly (kudumulu), steamed dhal balls (Udhu untallu), Rice flour payasam (Thalikallu paravanam), Rice balls sundal (undrallu sundal) and finely two types of Kollukattai with coconut and white sesame filling/ sweet dumplings (Jillidikayalu).
Note: the bracketed names are names of the dish in telugu. As soon as the pooja is over we start enjoying the Neivedhyam hahaha….
Ok.Let’s get back to business. “Cooking”. Starting with Kolukattai. I am gonna brief you with two variety of kolukattai namely WhiteSesame kolukattai and Coconut kolukattai….
Below is the method for outer layer of kolukattai dough preparation.
The same dough is used to do other dishes for Rice flour payasam and Rice balls sundal.
Rice flour / Idiyapam flour - 1 cup
All purpose flour / Maida – 1 tbsp
Water - 1 1/4 cup
Salt - a Pinch
- Mix rice flour and Maida and keep it aside.
- In a bowl add water and salt a pinch, when it starts boil simmer the stove and add the rice flour mixture and leave for ten minutes.
- After ten minutes switch off the stove and knead the dough by adding 1 tbsp of oil and sprinkle some water to it.
- Now the outer layer dough is ready to make Kolukattai/ Rice flour payasam/ Rice balls sundal.
- Apply some oil in your hand and take out small size dough and make a ball. Using thumb slightly press the ball in the middle and hold with your fingers and make a cup. (To make cups simple can use mould or chapatti press too).
- Now add the filling in the centre of cup and press the edges and seal well.
- Finish all the dough by filling the mixture inside as above. Arrange in a greased plate and steam it for ten minutes. You will see the color change and shiny.
Filling for Coconut kolukattai:
Coconut scrapings- 1 cup
Sugar – 3/4 cup
Cashews – few
Ghee – 1 tsp
Cardamom powder a pinch (optional)
- In a pan add a tsp of ghee and roast the cashews and keep it aside.
- In a same pan add the coconut scrapings and sugar and mix well let cook on low flame until the sugar melts and get thicken.
- At this stage add cardamom powder and roasted cashews to it and mix well.
Now the coconut filling is ready.
Filling for Sesame kolukattai:
Sesame - 1 cup
Jaggery - 3/4 cup
- Powder the jaggery and keep it aside.
- In a heavy bottom pan add sesame and sprinkle some water to it. Once the sesame crackles and roast till nice aroma comes and turns to brown.
- Switch off the flame and let it cool for a while.
- Now grind the sesame to powder and the powdered jaggery to it and run again for once and mix well and use it for filling.
Rice flour payasam / Thaligalu paravannam:
Ingredients for Paravannam/Payasam:
Jaggery - 1 cup
Coconut scrapings - 2 tbsp
Rice - 1 tbsp
Cashews - few
Cardamom -1 no
The recipe for preparing thaligalu dough is same dough used for kolukattai.
- Place this dough in murukku pressure (there is a option for whole) and then squeeze the dough on a well greased plate. Now steam it for 10 to 12 minutes when open you will see the color change and shiny.
- Now grind coconut, cashew, rice and cardamom together into a smooth paste and keep it aside. In a bowl add the jaggery and some water just to immerse it and heat till the jaggery dissolves completely.
- Once done strain it and transfer to another bowl and add the ground paste to it and boil for few minutes.
- When it starts boiling add the steamed rice noodles to it (you can break it into small pieces). Stir well for 3 min and your Rice flour payasam is ready to eat. :).
Rice balls Sundal /Undrallu Sundal:
White channa – 2 tbsp
Field Bean (Mochai) – 2 tbsp
Ground nuts – 2 tbsp
Horse gram (Kollu) – 2tbsp
Rice Balls – 1/4 cup
Green Chilly -4
Coconut – 1 tbsp
Asafoetida – a pinch
Mustard – 1/4 tsp
Lemon extract – 1 tbsp
Salt for taste
Oil – 2 tsp
- Soak all beans for 5 to 6 hrs and pressure cook for 3 whistles and keep it aside.
- The dough to make Rice balls for sundal is same dough used for kolukattai.
- Apply some oil in your hand and take out small size dough and make small balls and place them in greased plate and steam it for ten minutes.
- You will see the color change and shiny.
- Now the Rice balls are ready to add in sundal.
- In a pan add 2 tsp oil and crackle mustard and add the curry leaves, green chili and cooked beans and sauté for a while.
- Now add the steamed Rice balls to it and add salt for taste and sauté for 2 more minutes.
- Now switch off the flame and add lemon extract and coriander leaves to it.
Yummy Rice balls Sundal is ready for Neivedhyam…
Wish you all a very happy Vinayagar Chaturthi.