Upanayanam ceremonies started on 30th May with distribution of ‘Vadaka noone’…..
Upanayanam is also called 'Vadugu / Odugu' and the boy is called 'Vatudu' till the ceremony is over...
Morning my aunt’s family came home. By afternoon, sisters-in-law along with their children started coming in. By evening, we had a full fledged gathering reflecting the true spirit of the ceremonies getting started ….
Mom, sisters-in-law, their children distributed 'Vadaka noone' - turmeric powder, kumkum, sunni pindi (green gram powder used for bath instead of soap), kunkudu kaayalu (arishtak – used to wash hair), oil, sweet and savoury - to all the residents in the apartments and all close relatives. They also invited everyone to attend the next evening’s aarti function…
We were a bit nervous also :-) as this is the first Upanayanam for the next gen in the family and had to handle all without anyone to guide into the details… No set benchmarks or standards to follow…
Just left the whole ceremony to Baba!!!
Friday, June 25, 2010
Wednesday, April 21, 2010
Gutti vankaya kura / Stuffed Eggplant
Ingredients
Brinjals - 1/2 kg
Onions - 3 nos. big
tamarind - 1 medium lemon size
Channa Dal (Senagapappu) - 5 tsp
Urad Dal (Minapa pappu) - 3 tsp
Coriander seeds (dhaniyalu) - 3 tsp
Cumin (jeera) - 1 tsp
mustard seeds (aavalu) - 2 tsp
red chilly powder - 2 tsp
Oil - 100 gms
salt to taste
- Heat 2 tsp oil in the frying pan.
- Add channa dal, urad dal, coriander seeds, cumins and mustard seeds.
- Once these are fried, add red chilli powder and a pinch of asafoetida towards the end.
- Grind this along with tamarind into a coarse powder. Add salt and chopped onions and grind again to make paste of all these.
- Slit brinjal on both sides (slit half on one side and similarly on the other side also so that the stuffing fills brinjal completely) or else in + shape with crown intact. Brinjal should be cooked as a whole and not in pieces
- Stuff the brinjal from both the sides or into the + shape. You should take care that the brinjal is not broken into pieces.
- Heat oil in the pan, use oil generously.
- Put the stuffed brinjals carefully into the heated oil in the pan carefully. Cover the pan with a lid for about 10 minutes.
- Cook them on medium flame first. Keep checking and turning the brinjals slowly. Once half cooked, then turn on to slow flame till the raw smell of the onion is completely gone and the oil leaves on the sides.
To make this curry slightly gravy:
Instead of grinding tamarind while making powder, take tamarind pulp (soak tamarind for 15 minutes in water and use its pulp) and add this when the curry is half cooked and complete the cooking.
Serves 6 to 8
Brinjals - 1/2 kg
Onions - 3 nos. big
tamarind - 1 medium lemon size
Channa Dal (Senagapappu) - 5 tsp
Urad Dal (Minapa pappu) - 3 tsp
Coriander seeds (dhaniyalu) - 3 tsp
Cumin (jeera) - 1 tsp
mustard seeds (aavalu) - 2 tsp
red chilly powder - 2 tsp
Oil - 100 gms
salt to taste
- Heat 2 tsp oil in the frying pan.
- Add channa dal, urad dal, coriander seeds, cumins and mustard seeds.
- Once these are fried, add red chilli powder and a pinch of asafoetida towards the end.
- Grind this along with tamarind into a coarse powder. Add salt and chopped onions and grind again to make paste of all these.
- Slit brinjal on both sides (slit half on one side and similarly on the other side also so that the stuffing fills brinjal completely) or else in + shape with crown intact. Brinjal should be cooked as a whole and not in pieces
- Stuff the brinjal from both the sides or into the + shape. You should take care that the brinjal is not broken into pieces.
- Heat oil in the pan, use oil generously.
- Put the stuffed brinjals carefully into the heated oil in the pan carefully. Cover the pan with a lid for about 10 minutes.
- Cook them on medium flame first. Keep checking and turning the brinjals slowly. Once half cooked, then turn on to slow flame till the raw smell of the onion is completely gone and the oil leaves on the sides.
To make this curry slightly gravy:
Instead of grinding tamarind while making powder, take tamarind pulp (soak tamarind for 15 minutes in water and use its pulp) and add this when the curry is half cooked and complete the cooking.
Serves 6 to 8
Tuesday, April 6, 2010
Aditya Bhamidipati Upanayanam 2
Vinayakudiki meedu kattadam (Ganesh puja)
The muhurat has been fixed for Ganesh puja to start off the Upanayanam related activities.
The procedure I was told for 'meedu kattadam' is:
We'll need 1 white towel, 1.25 kgs rice, chennas (brown coloured), pasupu vinayakudu (made of turmeric powder), regular puja items like flowers, fruits, beetle leaves, etc.
We'll have to put the rice on the white towel and place the turmeric ganesha on tamalapaku (beetle leaf), do the puja.
Then take the chennas, if possible, put in tiragali (stone grinder) or grind them lightly.
Put the chenna dal in the rice (remove pasupu vinayakudu from the rice) and tie the rice and chenna dal in the towel and keep the 'meedu' aside.
This rice will be used to make undrallu (modak) after the upanayanam, in the function performed on 16th day (padahaaru rojula panduga).
The muhurat has been fixed for Ganesh puja to start off the Upanayanam related activities.
The procedure I was told for 'meedu kattadam' is:
We'll need 1 white towel, 1.25 kgs rice, chennas (brown coloured), pasupu vinayakudu (made of turmeric powder), regular puja items like flowers, fruits, beetle leaves, etc.
We'll have to put the rice on the white towel and place the turmeric ganesha on tamalapaku (beetle leaf), do the puja.
Then take the chennas, if possible, put in tiragali (stone grinder) or grind them lightly.
Put the chenna dal in the rice (remove pasupu vinayakudu from the rice) and tie the rice and chenna dal in the towel and keep the 'meedu' aside.
This rice will be used to make undrallu (modak) after the upanayanam, in the function performed on 16th day (padahaaru rojula panduga).
Thursday, March 18, 2010
Aditya Bhamidipati Upanayanam 1
Finally, we could convince SP to perform Adi's Upanayanam :-)
SP was not sure, since the Upanayanam of his nephew who is older than Adi, has not been done yet by his brother... Thankfully, my brothers-in-law, gave a go ahead and now it is get set go :-)
I started feeling the heat from my parents side since past four years, Adi being the eldest grandson and ofcourse, pampered one... All the relatives have the same question, when are you performing his vadugu (upanayanam)???
The D-day is now fixed, June 2nd...
Now, I'm a bit nervous... Will we be able to manage the whole affair smoothly? God's great and I leave it to Him...
SP was not sure, since the Upanayanam of his nephew who is older than Adi, has not been done yet by his brother... Thankfully, my brothers-in-law, gave a go ahead and now it is get set go :-)
I started feeling the heat from my parents side since past four years, Adi being the eldest grandson and ofcourse, pampered one... All the relatives have the same question, when are you performing his vadugu (upanayanam)???
The D-day is now fixed, June 2nd...
Now, I'm a bit nervous... Will we be able to manage the whole affair smoothly? God's great and I leave it to Him...
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