Navaratri starts from 19th September 2009

The nine day festival of Navaratri, season of rejoicing and celebration, starts from 19th September this year.

It is believed that Goddess Durga on her 10 day journey around the earth removes all evil.

Navaratri is a combination of many concepts, but the most common theme is the victory of good over evil.

The most significant part of Navaratri is the setting up of "Kolu" or "Golu". Dolls (mostly of various gods and goddesses in Hindu pantheon) are arranged in wooden steps (now available in steel also) in a prescribed order. The number of steps depends on the availability of the dolls and space available. The maximum number is nine – representing the nine days of Navratri. Usually, the steps erected are in even numbers – 3, 5, 7 or 9. Now it is more creative than religious and people arrange "Theme Kolu", "Modern Kolu" etc., where eletronic items also find a place. Whatever way we celebrate "Kolu", it is time for enjoyment and get-to-gethers.

Navarathiri is never complete without the different kinds of sundal made every evening.


Sundal can be prepared from any gram/dhal. Basic method is same for all except soaking/cooking the dhal.

Wholegram (Kondai kadalai), dried peas, mochai kottai, bengal gram dhal, green gram, green gram dhal, peanut, cow gram, corn are normally used to prepare Sundal.

Ingredients:

Any desired gram / dhal - 1 cup
Red Chillies - 2 Nos
Curry leaves - few
Coconut gratings - 1 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Urad dhal - 1 teaspoon
Asafotida - a pinch
Salt - 1 teaspoon

Method:

Soak the gram in water for atleast 8 hours. Pressure cook along with a pinch of salt for two to three whistles. Drain the excess water and keep aside.

If you use green gram dhal, then soak only for 1 to 2 hours and cook in open vessel.

If it is bengal gram dhal (Kadalai Paruppu), soak for 2 to three hours and cook for one whistle in pressure cooker or in open vessel.

In a kadai put the oil and when it is hot add mustard. When it pops up, add Urad dhal, red chillies broken into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut gratings. Mix once again and remove.

Instead of single grain, you can mix all the gram/dhal and make Mixed Grain Sundal also.

Note: There are two varieties of wholegram, white and black. The black coloured gram is tastier. You can add in the sundal few drops of lemon juice or a small piece of mango grated finely.

To get spicy taste, grind one tablespoon coconut gratings, a small piece of ginger and a small size green chilli to a fine paste and add to the seasoning.

On Navaratri Fridays, there will be a sweet prasadam apart from the sundal, like Sweet Puttu or Sweet sundal.