The 10
–day long festival of Lord Ganesh called Ganesh Chatturthi is awaited by all
members of our family. It brings an opportunity for most members of our family
to come together in our house, an excitement in me and my husband to
arrange all necessities so that the festival is celebrated without any
inconvenience. To visit the market to see new and innovative products that
could suit us. My in-laws always remain as our guide to make this journey smooth.
To begin, I would like to specify that we belong to the GSB
(Gowd Saraswat Brahmin)community and hail from the region of north Karnataka. The rituals
and the food offered to Dieties are therefore influenced by the community
tradition.
The day previous to
Ganesh Chatturthi is known as “ Tay ” or Gouri puja. A picture of the Goddess
is kept amongst “patri” or assorted leaves and flowers and worshipped. A set of
coconuts are decorated and then given to elderly married women.
The naivedyam offered to the goddess include Rice, Dal –that
is simple and tempered with cumin and is called ‘varan’, a leafy vegetable
using green and red amaranthas leaves, A sprouted moong vegetable in coconut
gravy- a signature dish of our community, and a traditional sweet called
“patoli.” It is prepared by
speading a tick slurry of rice flour of turmeric leaves, stuffed with a mixture
of coconut and jaggery and steamed.
The next day, we eagerly wait for the moment when Lord Ganesh
arrives home. The entrance of the house is decorated with rangoli and flowers.
We usually prepare a quick breakfast like upma , so that we can proceed towards
the preparation of Naivedya . The traditional offering include modak and Panchkajaya-a mixture of five things
like roasted gram, sugar, cardamom powder, seasame seeds and grated dry coconut
mixed together.
Lord Ganesha with all his glory
Naivedya in the form of a complete meal is also offered which includes Rice , Sambar,
dried peas ghushi- a gravy dish that is prepared by soaking dried peas
overnight, pressure cooked, and cooked in a coconut gravy. A traditional dish
called “Gajbaje” is prepared which is commonly offered in most parts of Konkani
community. It typically contains 21 ingredients which include a variety of
vegetables that are usually available during that time and five types of
pulses. All these ingredients are boiled and a coconut masala is prepared. This
dish is seasoned with “tepal”- a known spice that imparts a strong flavor to
the dish. A special type of idli is prepared commonly called Khotte. A mould of Jackfruit leaves are prepared and idli batter is poured in them and steamed . The idli thus prepared turn out softer and fluffier. These khotte is served with sweetened coconut milk.
The naivedyam to Lord Ganesha.
The preparation of "khotte". These look like this after they are steamed.
The third day we perform the “Satyanarayan Pooja” and the naivedyam
is prepared accordingly. The meal that is offered includes Rice and Dalitoy- a
simple seasoned dal, a broad bean vegetable known as “bendi randayi”,
Bhendi sukka, raita, pakoras or Baje and
Payasam or kheer. As evening advances we prepare to bid adieu to Lord Ganesha
and among cries “Ganapati Bappa Morya , Pudchya Varshi Lavkar Ya” we pay our
last prostrations to the Lord.
The Satyanarayan Puja mandal being prepared and decorated
The Naivedya offered to Lord Ganesha and Lord Satyanarayan.
I end this post with a faith, trust and prayer to Lord Ganesh to protect all in the Universe and bring in Happiness and Prosperity.
