Sunday, March 17, 2019

HOLI- THE FESTIVAL OF COLOURS


The colourful festival of Holi falls on 20th and 21st March this year. And it signifies the victory of good over evil, as do most of our Hindu festivals, advent of spring, love and joy. The celebrations will begin on 20th  evening on Purnima (full Moon day), with everyone gathering around the bonfire for Holika Dahan, also called Chhoti Holi. The celebration will extend on 21st  morning with people sprinkling colour on each other in absolute merriment, without any distinction between caste, creed or gender. This is called Rangwali Holi, Dhuleti, Dhulandi or Phagwah.

The celebration of the Holi festival finds mention is ancient scriptures as well as the seventh century play Ratnavali and draws on two legends from Hindu Mythology.

The bonfire is lit during Chhota Holi to symbolise the vanquishing of the demoness Holika by Lord Vishnu. Hiranyakashipu wanted to become immortal and all powerful. He performed severe penance to invoke Lord Brahma. It is said that Lord Brahma granted him five boons in lieu of the boon of immortality which he wanted, that he would not be killed by man or animal, during day or night, inside the house or outside the house, on the ground or in the air, by any weapon. These boons made him almost invincible and he became a tyrant. His hatred for Lord Vishnu was due to Vishnu being the cause of his brother’s death. He even went to the extent of banning the worship of Lord Vishnu in his realm. But as fate would have it, his son Prahlad was a sincere devotee of Lord Vishnu. Hiranyakashipu tried to make Prahlad give up his devotion to Vishnu.  Angered by his failure, he wanted to kill his own son and tried various means to do so, but each time, Lord Vishnu saved his devotee. Hiranyakashipu then called on his sister, Holika to help him. Holika had a boon in the form of a shawl that would protect her from being burnt in a fire.  According to the plan, Holika would sit covered with her magical shawl on a pyre of wood and the child, Prahlad, on her lap. The pyre would be lit and Prahlad would be burnt to death while Holika would be saved because of her divine shawl.  But when the pyre was lit, Lord Vishnu caused a sharp breeze to remove the shawl from Holika’s shoulders and cover Prahlad instead. Prahlad was thus left untouched while the demonness, Holika, was burnt to death.
Even today, it is a common practise in some places to offer cereals to the bonfire and sacred hymns are chanted to destroy the evil in our minds. The ash from the bonfire is collected and smeared on the forehead to ward off evil forces.
The morning of the next day is celebrated as Rangwali Holi. This celebration with smearing of colours and splashing coloured water on each other draws its origin apparently from the tales of Krishna and Radha. It is believed that the dark skinned Krishna was worried that the fair Radha and other girls like her would not like him and mentioned this to his mother Yashoda. Yashoda maiyya at once asked him to colour Radha’s face with whatever colour he wanted to, and thus began the tradition of Holi and the splash of colours.

 Holi celebrations in Braj, Mathura, Gokul, Nandgaon and Vrindavan, places where Krishna spent his childhood, are wonderful to experience. They start a week earlier itself (this year they have started on 14th itself) and last for some more days after Holi.  Another place where Holi is played with abandon is Barsana, the birthplace of Radha. Here, there is a difference in the way the festival is celebrated. The men of Nandgaon drench the women of Barsana with colours and want to enter the temple of Radhikaji, but the women resist by beating them with sticks, all played with fun and in the right spirit. This is called Latmaar Holi. It is said that Krishna too faced the same fate in the hands of Radha and the other Gopis.
Colours are the essence of holi celebrations. Traditionally natural colours were sourced from plants, herbs, leaves and flowers like yellow from turmeric, green from mehendi and other leaves, violet and blue from indigo and berries, red from flowers like hibiscus and flame of the forest and brown from tea leaves. But in recent times, these have given way to chemical induced synthetic colours which sometimes harm the skin and eyes of people. It is high time we go back to our natural colours and play a safe and wonderful Holi.


Wishing everyone a very happy and safe Holi

Sunday, January 13, 2019

Pongal - Festival and Recipes


We, South Indians, await our main festival Pongal with great glee as this is the time we get to interact with family, cousins and extended family members. Spread over four days, between 14th to 17th January this year, it is the time we reverently worship the forces of nature like the Sun and the rain and thank them for giving us a plentiful harvest.
On the first day, we pray to Lord Indra for giving us adequate rain. Bhogi pongal, as this tradition is called, is full of joy and merriment. It is fascinating to watch young girls dance around a bonfire kept burning with mud, wood and cowdung. Prayers are offered to the Sun God on the second day marking the main festival of Pongal. On this day we create beautiful rangolis with rice flour in front of the house and wear new traditional clothes. We wait for the auspicious time, to tie a turmeric plant around a curved pot and decorate it with haldi kumkum. Milk is allowed to boil and overflow in this vessel symbolically for prosperity and well being to overflow in the family.

 A delicious sweet porridge of milk, rice, dhal and sugar is prepared as offering for the Sun God along with sugarcane, and the mandatory betel leaves, betel nuts, coconut and yellow bananas.  Mattu Pongal follows on the third day when prayers are offered to the cows which help the farmers in so many ways. Everywhere in Tamil Nadu, we can see colorful sights of cows decorated with garlands and tilak wearing a string of colourful beads and bells around the cow’s neck. Puja and arati is performed. The famous Jalli kattu or bull fight is also organized in villages. Kannum Pongal is a traditional feature on the final day, when a turmeric leaf is washed and kept in the open courtyard on which rice, betel leaves, nuts, turmeric, coconut etc. are placed. In some places, arati is performed for the brothers by the sisters, who pray for the prosperity of their families.
As we all know no festival is complete without food delicacies and Pongal is no exception. The Sakkarai Pongal and the Venn Pongal are symbolic of the festival, simple and delicious, yet highly nutritious too.
Here are the recipes for you to prepare and enjoy.
Sakkarai Pongal
Ingredients:
Raw Rice – 1 cup
Yellow Moong Dhal – 1/4 cup
Milk – 1 litre
Jaggery – 2 cups (grated)
Cashews – 3 tablespoons
Raisins – 3 tablespoons
Powdered Cardamom – ½ teaspoon
Ghee – 3 tablespoons


Method:
Roast the moong dhal in a teaspoon of ghee till it slightly changes color. Remove on to a bowl and soak it along with raw rice in water for 10 minutes. Strain it to remove water.
Take a vessel and boil milk. Add  the soaked and strained rice and dhal to the milk and cook on low flame till the rice is cooked. Mash it up with a spoon and keep aside.
Add the jaggery to water and bring to a boil. Strain to remove impurities. Add this jaggery water to the milk, rice and dhal mixture. Stir well on a low flame till they are completely mixed.
Take a pan and pour the rest of the ghee in it. Fry Cashews and raisins in the ghee to a golden brown and add the pongal mixture. Stir  on low flame till they blend well. Add cardomom powder and mix.
Your Sakkarai Pongal is ready to serve.
Venn Pongal
Ingredients


Yellow Moong Dhal – 1/2  cup
Raw Rice -  3/4 cup
Ghee – ¼ cup
Cashewnuts – 2 tablespoons
Ginger sliced or minced – ½ teaspoon
Green chilly chopped -1 (optional)
Cumin seeds – 1 teaspoon
Black pepper – 1 teaspoon
Curry leaves - 1 sprig
Salt to taste
Method
Roast the moong dhal in a teaspoon of ghee till it slightly changes color and gives off a lovely smell. Remove on to a bowl and soak it along with raw rice in water for 10 minutes. Cook the dhal and rice together in a pressure cooker with 3 ½ cups of water for 6 to 7 whistles. Grind the pepper and cumin to a coarse powder after dry roasting.
 Heat the ghee in a pan. Fry the broken cashew nuts to a golden brown. Add ginger, curry leaves and green chilly (optional). Roast on a low flame. Add in the pepper-cumin mixture and roast for a few seconds. Pour the cooked rice-dhal mixture and add salt to taste. Stir till the entire mixture blends well.
Your Venn Pongal is ready to serve.



HOLI- THE FESTIVAL OF COLOURS

The colourful festival of Holi falls on 20 th and 21 st March this year. And it signifies the victory of good over evil, as do most...