Gokulashtami celebrations at home

Since childhood, I knew very little about Gokulastami celebrations. I knew , it was the day when Lord Krishna was born , that I would enjoy a holiday the next day because of “Govinda “celebrations throughout the city. Gokulashtami would mean a lazy morning and feasting on one of my favourite snacks beatened rice or  “pohe” of all types (with curds, jaggery, seasoned and many other types). Yet another snack prepared specially on this day was a kind of puffed rice bits which in konkani was called  “Lhaya Pitto.” These snacks were really the reason why I would look forward to this day and I would feast on them with great relish.

After marriage, Gokulashtami was exciting as along with these snacks it was an occasion when my parents came to meet me and take part in the worship that took place in my home.

In many of Indian ethnic households of North India the celebrations have a cradle with an idol of Lord Krishna in his childhood. When the time nears midnight , the idol is worshipped and the family members recite bhajans all night. For us, the worship has a different form with “Kalash Pujan” and a bow to Lord Ganesh. Then Lord Krishna is worshipped and “Vishnu Sahasranaam”(thousand names of Lord Vishnu) is recited. A tulsi leaf clover is offered with the recital of each name of Lord Vishnu. Thus a small hill of tulsi leaves is formed which is then decorated with flowers of various colors.

Among the many dishes that my Mother-in-law lists out are Pohe, Lhaya pitto, A salad made of cucumber and gram lentils called “Huller” in Konkani, sheera which are offered to Lord Krishna as “Naivedya”(offering made to the diety). We would also prepare a main course dish which would be served alongside the above items. This time I prepared my own recipe which I named “Shavige Sambar”. It is a simple Pulao made from wheat vermicelli that is available at the local grocery store. I tried to incorporate various vegetables in it to give my own special nutritious touch to it. It turned out tasty, delicious and wholesome food that complimented well with the other dishes. It gives me great happiness to share with all my readers the recipe along with some photos of the worship.

Above picture shows Shavige sambar at the top,clockwise, cucumber salad, sheera, pohe, puffed rice(Lhaya pitto)

                                 The picture shows the Kalash being worshipped and decoration                                                                        

The picture of Lord Krishna and below the Kalash Pujan with the hill of Tulsi leaves.

Ingredients

Wheat Semolina vermicelli -200 gms

Carrots-chooped-1 cup

Capsicum chopped-1 cup

Tomatoes-chopped-1 cup

Green peas shelled-1 cup

Cauliflower-chopped-1cup

Coriander leaves-chopped-1 few sprigs

Mustard seeds-1 tsp

Asafoetida-1 pinch

Curry leaves-7-8

Dry red chillies-2 broken

Sambar powder or curry powder-2 tsp

Turmeric powder-1/2 tsp

Salt to taste

sugar-1 tsp

grated coconut-2 tbsp

Water-10-12 cups

Oil -2 tbsp

Method

In a large vessel boil about 10-12 cups of water, add about ½ tsp of salt and a tsp of oil. Add the vermicelli and cook till they soft but not mushy. Keep stiring. Drain all the water  and spread the vermicelli on the plate which would prevent them from sticking.

In a deep bottomed pan heat oil, prepare the tempering -add mustard seeds. When they crackle add the asafetida curry leaves dry red chilli and stir for a while. Add all the vegetables except the tomatoes , salt, turmeric powder and cook under cover till the vegetables are cooked. Next add the tomatoes and the sambar powder and saute for a while.

Now add the cooked vermicelli and mix. Adjust salt , add coconut, sugar and cook for about 2 minutes covered. Garnish with coriander leaves and serve hot accompanied with fried Shev or Farsan.

I prepared this dish on the day of worship when we are not supposed to eat onion or garlic. On other days I prepare it with onions. Two chopped onions can be added just after the tempering, sauté till the onions are pink and follow the rest of the method.

The dish can be made rich by adding two tablespoons of ghee at the end just before serving.
The protein content of the dish can be increased by adding some sprouted green gram to it.