Panja Dhwaja at Sri Panchalingeshwara temple, Sullia

Sullia is a taluk in the Dakshina Kannada district of the state of Karnataka, India. It is a small town, surrounded by evergreen-wooded mountains, in the Western Ghats range. Panja is a village in the Sullia Taluk.

Dhwaja literally means a flag or a banner. A Dhwaja, in the Brahmanic cults, is placed on a high column (dhwaja-stambha) erected in front of temples.

The Panja Dhwaja is an event held by the Panja family at the Sampaje Sri Parivaara Panchalingeshwara temple. The temple was renovated last year and a grand Brahma Kalashotsava (Festival of Resurgence) was held on January 24, 2012.

The Chappara Muhurta (pandal erection) and a special Sarpa Sanskara (the religious rites of Snake worship) were conducted, under the leadership of Priest Hengavally Shankar Adiga, as a part of the opening ceremony. The Raja Gopura (literally meaning a tall tower) was readied for the Dday.

The temple has  historic importance - the shrines of Panchalingeshwara (God of five Lingas) and Sadashiva are made completely out of rock-stones. Several Panchalingeshwara temples exist across Karnataka. The significance of these temple is that - these temples are dedicated to the 5 aspects or faces of Lord Shiva, which are, Sadyojata (for the western direction), Vamadeva (for the northern direction), Aghora (for the southern direction), Tatpurusha (for the eastern direction), and Ishana (for the skywards direction).

During the Panja Dhwaja, a traditional pandal is arranged in a large area in the courtyard. Several doors are erected for devotees to enter the temple. The town is colorfully decorated and the tailoring shops get busy with the stitching of the flag. Devotees from 59 villages in Vittla-Puttur and Sullia taluks congregate in the holy temple. Several processions are held as a part of the celebrations and exquisite offerings are made to the Gods.

Source: http://www.megamedianews.in

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Scientific Importance of observing a fast on Ekadashi

From time immemorial, devotees have been observing fasts twice a month on the Ekadashi days. This fasting is, in general, for everyone. Ekadashi ('Eka' is 1, 'Dasha' is 10) is the 11th day in the lunar calendar, i.e. counting from the new moon day and also from the full moon day.

According to research, the air pressure in the earth’s atmosphere rapidly changes on both the new moon (Amavasya) and the full moon (Poornima) days. This is because of the orbital paths - combination of the sun, moon and the earth and their varying distances at particular intervals (i.e. every 24 hours for one entire rotation of the Earth). Accordingly the pressure in the atmosphere too changes drastically and varies from day to day.

This can be observed by the change in the nature of the tidal waves on the new moon and full moon days. On an Amavasya, the waves are very high and rough due to the increase in atmospheric pressure in the oceans. But from the next day onwards, the waves become calm - an indication that the pressure has also receded. Particularly on the 11th day from new moon or full moon days, the pressure is  very light or nil.

Now, based on this fact, the significance of Ekadashi fasting can be explained in this way -

1.    Compared to any other day of the moon cycle, atmospheric pressure is lowest on Ekadashi days. Thus, this is the best time to fast and cleanse our bodies. If we fast on any other day, the high pressure/strain may damage our system. On this day, the body never experiences the pain while we cleanse our systems, thus refreshing the entire body mechanism - specifically the liver/stomach/bowel.

As the atmospheric pressure builds up faster and doubles on the 12th day from Amavasya / Poornima days (called as Dwadashi), to avoid any complications in the body, people fasting are advised to consume food as early in the morning as possible, the next day.

2.    It is noted that fasting on this day is also very conducive to concentrate on meditation and prayers. According to science, it takes about 3-4 days for the brain to understand our food intake after we have eaten. It is said that if we eat light/fast on Ekadashi days, that intake will reach the brain correspondingly on the new moon/full moon day.

Health Benefits

Nowadays, people also fast for health reasons; fasting helps in the detoxification of the body. Everyone wants to look good by staying fit in the current times. As such, you may find many youngsters across India fasting. In the medical context, fasting refers to the state achieved after digestion of a meal. A number of metabolic adjustments occur during fasting and many medical diagnostic tests for blood sugar, cholesterol levels are standardized to fasting conditions. Thus fasting has medical reasons coated with religious significance in India.

1.    Cleansing of the bowels - Those who observe Fasting on Ekadashi days stay in good health, cleanse their bowel systems and are mostly free from frequent ailments. Also, it is said that for those on the spiritual/religious path, observing a fast on Ekadashi days, provides a mental peace, by way of self-realization. This sort of penance is believed to aid them in their spiritual path, thus making them pure in body and mind.

2.    Enforcing a better way of life - Fasting improves blood flow or circulation and the body's capacity to eliminate toxins, resulting in a better overall health. One feels more energetic and alert and is more resistant to all forms of disease or illness. It even slows down the aging process, which is a little more due to the accumulated effects of our bad habits or wrong ways of living. A day of fasting teaches one, self-control and discipline. It greatly helps to break those addictions that are destroying us and helps us start to acquire new and positive habits.

Now, let us look at the other scientific facts concerning the 11th day from the full moon & new Moon.

In the Indian Vedic system, there are different methods to calculate a month. One such is counting from the new moon day (Amavasya). From the new moon day till the full moon day it is called as Shukla Paksha (waxing/growing moon). From the full moon day till the next Amavasya, it is known as Krishna Paksha (waning/shrinking moon).

In the celestial phenomena, the Earth as well as moon rise and settle at the same time on Amavasya. From the next day up till Amavasya, the moon moves about a distance of 12 degrees from the solar path. On the Ekadashi day (11th day from full moon) the Moon stays at a distance of about 135 degrees in the solar path – this causes lesser gravitation force and thus resulting in lesser atmospheric pressure. Therefore fasting on an Ekadashi day will not affect the body system as also hunger is said to be minimum at this time.

ನ ಗಾಯಾತ್ರ್ಯಾ ಪರ ಮಂತ್ರಃ ನ ಮಾತೃ ಪರದೇವತಾ |

ನ ಗಂಗಾನ್ಯಃ ಪರಮಂ ತೀರ್ಥಂ ನ ಏಕಾದಶ್ಯಾಃ ಸಮಂ ವ್ರತಂ ||

lÉ aÉÉrɧrÉÉ mÉU qÉǧÉÈ lÉ qÉÉiÉ× mÉU SæuÉiÉÉqÉ |

lÉ aÉ…¡ûÉlrÉÈ mÉUqÉqÉç iÉÏjÉïqÉç lÉ LãMüÉSzrÉÉÈ xÉqÉqÉç uÉëiÉqÉç ||

 

Na GaayatryA para mantrah Na MAthru para dEvatA

Na GangAnyAh paramam theertham Na EkAdashyAh samam vratam

 
The rough translation: There is no mantra superior to the Gayatri mantra, There is no god superior to the Mother, There is no water more purifying or superior than River Ganges. And finally, there is no fast/ austerities (Vratha) more sacred or superior than the Ekadashi.

 

What can be consumed during Ekadashi?

 

Since the very purpose of the fast is to minimize bodily activities and to increase activities of devotion, prayer and peace, observers either abstain from completely or, at least, minimize the intake of food. Light meals of comprising of fruits, milk, milk products, vegetables, nuts, water and various non-cereal flours, fruits like banana, are eaten by those not undertaking a total fast. Grains and beans are avoided generally on the day of Ekadashi. These meals usually do not deliver the heavy bog-down feeling experienced after eating the same size meals cooked with grains and pulses. In general, onion and garlic are not consumed. In addition, cream, and heavy fat items are avoided on Ekadashi.

Apart from cleansing one's body bi-monthly, Ekadashi is also an excellent time to purify one’s mind and thoughts! Learning the scientific perspective of why Ekadashi is observed, can be an enriching experience. It is amazing how the ancient Vedic Indians devised this method to keep ourselves fit and free from any negative influences! 

Reference:

http://scienceofhinduism.blogspot.in/2008/08/why-do-we-fast-on-ekadesi-days.html
https://www.trsiyengar.com/id18.shtml
http://ekadasifast.blogspot.in/2009/02/benefits-of-ekadasi.html
http://www.hindu-blog.com/2009/05/how-to-observe-ekadasi-ekadashi-vrat.html
http://www.dipika.org.za/index.php?option=com_content&view=article&id=318:eating-rules-for-ekadashi-what-to-eat-or-not-to-eat-on-ekadashi&catid=26:ekadashi-the-day-for-lord-hari&Itemid=30
http://harmonist.us/2009/06/the-inner-meaning-of-ekadasi/

Pushya Putrada Ekadashi

What is it? 

 

Ekadashi is observed as a spiritual discipline on the 11th day of each Paksha (half month), by Upavasa (fasting) either as repentance for sins committed or for gaining self-control. The time of observance of this ritual sometimes varies between the followers of Smarta, Vaishnava and Srivaishnava traditions, based on whether they follow the Siddhanta or Aryamana method of calculations. The Ekadashi during the month of Pushya is called Putrada Ekadashi.

Putrada Ekadashi (literally meaning ‘Ekadashi that is the giver of sons’) falls on the 11th lunar day of the fortnight of the waxing moon (growing) in the Hindu month of Pushya (December-January). This day is also known as Pushya Putrada Ekadashi, to differentiate it from the other Putrada Ekadashi in Shravana (July-August), which is also called Shravana Putrada Ekadashi.
Couples fast on this day and worship Lord Vishnu for a good son. This day is especially observed by Vaishnavas, followers of Vishnu.

A son is considered important in Hindu society as he takes care of his parents in their old age and by offering shraddha (ancestor rites), ensures the well-being of his parents in their after-life. While each Ekadashi is prescribed for a certain goal, the goal of having sons was considered so great that two Putrada (‘giver of sons’) Ekadashis are devoted to it.

The Legend

 

The Bhavishya Purana reveals the tale of Putrada Ekadashi as told by Lord Krishna to King Yudhishtira. King Suketuman ruled the city of Bhadravati. He had a wife called Shailya. They did not have a child of their own and were grieved by the absence of progeny for many years. They were worried, not only about the lack of a successor to the throne, but also as to who would offer Tarpana (oblations to ancestors) after their death.

Once, after many years of frustration, on the eleventh day of the month of Pushya, the King, without letting anyone know, rode off on his horse to the forest. He spent the day wandering amidst the heavy jungle and wild animals. Time, taking its lead, clocked afternoon and he felt thirsty and very hungry. In his search for food and water, he came across a small lake at a distance. On the banks of the Lake Manasarovar, he noticed an ashram residence of great Rishis. The King alighted from his horse and drank water from the lake. His left eye started fluttering. The King thought of this as a good omen. He bowed to each Rishi one after the other. On greeting, the King asked, “O Rishis, why have you all assembled here in this dense jungle?” The Rishis replied, “O King, we have come here for a holy dip in this lake. Today is Putrada Ekadashi. One who observes a fast (Vratha) on this day with complete faith to the Almighty achieves the fulfillment of any wishes one might have - people who will observe this fast will conceive a child”. On listening carefully to the discourses of the Rishis, the King felt very relieved and at ease. He had found the answers to his problems.

The King stayed the night with the Rishis and performed the Vratha of Putrada Ekadashi by fasting. He focused all his senses and thoughts to the devotion to God. The Rishis blessed him by saying, O King, “By performing the Vratha like you did, the Almighty will bless you with a child and fulfill all your desires”.

The King arrived back at the palace, next morning. As time passed, a beautiful son was born to the King and the Queen. The King was very happy and the palace rejoiced with the arrival of an heir, who grew up to become a heroic king.

According to the Purana, Krishna says to Yudhishtira - “One who performs the Vratha, reads and listens to the above episode, will achieve and be gifted with equal rewards as performing millions of Yajnya. It is believed that performing a Vratha on Ekadashi gives both spiritual rewards and resolves various social issues of devotees.”

In our next post, we will learn about the scientific significance of celebrating Ekadashi, and the Ekadashi recipes for a well rounded body, mind and soul.

Sankranthi Delicacies - Food and the Festive Spirit

Come Sankranthi, and the one thing that we all eagerly look forward to are the tasty delicacies! A festival in Karnataka (or anywhere in India for that matter) is never complete without some ‘Bombaat Bhojana’. 

Food, they say, can put any Scrooge into a festive spirit.

In this post, we’ll explore some tasty specialties from all over Karnataka.

Yellu Bella Mixture / ಎಳ್ಳು ಬೆಲ್ಲ

WHAT: Yellu Bella mixture.

On Makara Sankranthi, young ladies (kids & teenagers) wear new clothes to visit friends, family and relatives with a Sankranthi offering in a plate, and exchange the same with other families. This ritual is called ‘Yellu Beerodu’. Here the plate would normally contain ‘Yellu’ (white sesame seeds) mixed with roasted groundnuts, neatly cut dry coconut & fine cut bella (Jaggery). The mixture is called ‘Yellu-Bella’. The plate also contains Sakkare Achchu with a piece of sugarcane. There is a saying in Kannada “Yellu bella thindu olle maathadi" which translates to 'eat the mixture of sesame seeds and jaggery, and speak only well.'

WHERE: Predominantly in the Mysore / Bangalore regions.

WHY: The science behind this tradition - Sesame seeds are a good antioxidants. The dry kernel of coconut (copra) is an anti-bacterial and an anti-viral agent. Also it has saturated fatty acids which prevent infections.  Oil in the nut helps to rejuvenate the muscles, enhances hair growth and premature aging of the skin. Eating coconut and sesame mixture helps to prevent viral attacks. As Sankranthi is celebrated in mid-winter, the Yellu Bella mixture prepared for this festival is such that it keeps the body warm and gives high energy.

Exchanging ‘Yellu Bella’ between families also signifies strengthening of the bonds between them. This day is used to ‘patch up’ our differences with dear ones and reunite in the festive joy. This includes forgetting all ill-feelings and filling in its place with sweet memories. The occasion also demands getting together as one, living in harmony and peace, for a bright future.

Yellu Bella is thus considered as goodies and is a must-prepare in the Mysore, Bangalore regions.

It is a fairly simple procedure to prepare it. Five ingredients - jaggery, sesame seeds, ground nut, dried coconut and fried gram -go into Yellu Bella, signifying the season of harvest.

HOW: 

You Will Need:

1 cup Jaggery - chopped into really small cubes1 cup Dry Coconut/copra/Kobbari - chopped into small cubes
1 cup Hurigadale/Dalia/Fried Gram
1 cup Peanuts
1/2 cup white Sesame seeds

How To:

1. In a heavy bottomed pan, roast the peanuts. Once cool, remove the skin & halve them.
2. In the same pan, roast sesame seeds in a low flame until they slightly change color, and set aside. Be careful while roasting sesame seeds as they tend to get burnt very quickly & turn bitter. Allow to cool.
3. Grate the brown part of the dry coconut & chop uniformly into small cubes. Make sure the jaggery & dry coconut pieces are all more or less of the same size.
4. Mix all the ingredients together on Makara Sankranthi and store in air-tight jars.

NOTE: 

• Peanuts, Coconut (Kobbari) can also be roasted in the sun about 10 days before the festival. This ensures that the benefits of sunlight – mainly Vitamin D – are well absorbed in the ingredients. 
• Jaggery can also be kept in the sun in the same way. This prevents ants.
• The white portion of the groundnut (called ‘mukku’) is to be removed as this has the ‘Piththa’ component in it.

Sakkre Pongal / ಸಕ್ಕರೆ ಪೊಂಗಲ್ 

WHAT: Sakkre Pongal

Sakkare Pongal or Sweet Pongal is a favourite among many and is an importantdish in south India. Rice and dal cooked with the ingredients like cashews, raisins, edible camphor and elaichi make it smell and taste divine. This is surely everybody’s mother’s staple recipe.

Pongal is prepared for most festivals and poojas. A notable tradition is when a person’s wish is fulfilled, Pongal is prepared and distributed to devotees in temples. It is also prepared as a prasada - an offering made to a deity, as a thanksgiving. You can prepare it in a mud pot to make it more traditional or in a pressure cook. But Pongal made in an open pan, they say, is tastier than the pressure cooked Pongal.

WHERE: Predominantly in Tamil Nadu, Tamilians in Karnataka.

WHY:  Pongal in Tamil generally refers to festivity; more specifically Pongal means ‘boiling over’ or ‘spill over’. The boiling over of milk in the clay pot symbolizes material abundance for the household.

The rice is traditionally cooked at sun rise. The moment the milk boils over and bubbles out of the vessel, the tradition is to shout of "Pongalo Pongal!", pour freshly harvested rice grains into the pot and blow a conch. Tamilians consider it a good sign to watch the milk boil over as it connotes good luck and prosperity. The newly cooked rice is traditionally offered to the Sun God at sunrise to demonstrate gratitude towards the harvest. It is later served to the people present in the house for the festival.

HOW:

You Will Need:

• 1 cup Raw Rice
• 1/2 cup Green Gram/ Moong Dal
• 1 cup Milk
• 3 cups Jaggery (powdered)
• 4 tbsp Ghee
• 2 tbsp Cashewnuts
• 2 tbsp Raisins
• 5 no Cardamoms (powdered)/Elaichi
• 2 no Cloves (powdered)
• 1 small piece Nutmeg (grated or powdered)
• A pinch of Saffron
• 2 1/2 cups Water
• A pinch of Salt
• A tiny pinch Edible camphor

How To:

1. In a pressure cooker/ pan, add 1 tsp ghee. Roast dry the green gram dal for a couple of minutes. 
2. Cook the rice and green gram dal with 2 1/2 cups of water and 1 cup milk and set aside. Mash it once done. (Cook until 4 whistles)
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 
4. Strain the jaggery to filter the dirt. 
5. Heat the jaggery syrup once more on the heat and stir till it becomes slightly sticky. 
6. Add the jaggery syrup to the cooked rice and dal. 
7. Heat the remaining tbsp ghee and roast cashews to golden and add raisins to it. Once it fluffs up, transfer it and keep aside.
8. In the same pan, add cloves, powdered cardomom and turn the stove off. Add nutmeg powder, give a quick stir. Add edible camphor and saffron to the Pongal.
9. Mix well and cook in medium flame for 5 minutes. Add 1/4 cup water or milk if it gets dry while cooking. Add ghee little by little while cooking. Lastly, add the fried cashews and raisins.
10. Serve hot.

Huggi Gojju / ಹುಗ್ಗಿ ಗೊಜ್ಜು 

WHAT: Huggi and Gojju

Huggi/Khara Pongal is similar to Khichdi. In Huggi no vegetables are used, just moong dal, jeera and pepper corns. This is served as Prasada during Dhanurmasa in temples.

In the South, especially Karnataka, huggi is a regular item on the menu, trotted out at festivals or parties as much as for a daily meal. Accompanied by a richly flavoured, thick tamarind sauce (Gojju), it makes for a simple yet ambrosial meal.

The best - and the traditional - way to eat huggi-gojju is like this: Serve a mound of huggi onto your plate. Add a dollop of ghee to it and mix well. Make it into a circle with a hole/ well at the centre. Ladle the gojju into the well. Mingle the two handful by handful or spoonful by spoonful as you eat - do not mix the whole thing at one go! Add more Gojju when required. Wash down the meal with salted buttermilk.

WHERE: Predominantly in Mysore – Bangalore regions and North Karnataka (accompanied by Badnekayi Bajji).

WHY: During the winter season (Sankranthi), human skin often becomes dry because of the humidity in the air is substantially low. Sodium along with potassium equalises alkaline factors in the blood and regulates the water balance within the body which is important in maintaining the skin in good health. Rheumatic afflictions are also common in this season. Moong dal in huggi contains carbohydrates, fats, proteins, vitamin c, calcium, magnesium, phosphorous, potassium and sodium. Potassium and sodium are rich in moong dal. Moong Dal is also free from the heaviness and tendency to flatulence, which is associated with other pulses.

HOW:

Preparation of Huggi 

You Will Need:

• 1 cup rice ( Any rice which softens and mingles with the moong dal easily)
• 2 cups dehulled moong dal
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp cloves
• 1 tsp turmeric
• 2 tbsp ghee (homemade only!)
• 1 handful grated dessicated coconut
• 1.5 litres water approx.
• Salt to taste

How To:

1. Clean and wash the rice and drain.
2. Clean and wash the moong dal and soak it in water for 10 minutes, while you prepare the other ingredients.
3. Put the pressure cooker onto medium heat, and add the ghee.
4. Toss in the cumin seeds when the ghee is hot. Wait for them to turn toasty, and then add the turmeric, cloves and pepper. The cloves typically start splitting - wait for them to split completely.
5. Add the coconut and stir, and then roast the coconut until it turns a light brown colour.
6. Add the moong dal and cook for a few minutes, stirring occasionally.
7. Add the rice and stir to mix.
8. Add water and stir, then add salt to taste.
9. Put the lid on and cook until 2 whistles of the cooker (about 15-20 minutes).
10. Once the cooker has cooled down, open the lid and check to see if everything has cooked properly - the moong dal should turn mushy when you stir the dish. In case the dish has turned thick and solid-ey, add a bit of hot water. Suit yourself the consistency.
11. You can top the dish with roast cashews and fried slivers of desiccated coconut if you wish. Some people also add a bit of chopped ginger to it. Huggi is usually made with equal proportions of rice and moong dal. The more coconut you add, the more scrumptious it tastes - so rejoice if you don't have any cholesterol worries!

Preparation of Gojju

You Will Need:

• 1 lemon sized ball of tamarind
• 2 tsp sesame seeds
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp turmeric
• 1 lime sized ball of jaggery, or failing that 2 tbsp brown sugar
• 2-3 green chillies
• 1 fistful fresh grated coconut 
• Salt

Tempering

• 2 tsp oil
• 1 tsp mustard seeds
• 10 curry leaves
• Pinch asafoetida (heeng)

How To:

1. Soak the tamarind in a large cup of hot water for 10 minutes.
2. Dry roast the sesame, mustard and fenugreek seeds and grind them into a fine powder.
3. Add the turmeric, chillies and coconut and wet grind the mixture till it is finely ground.
4. Squeeze the tamarind into the water until you have extracted all the flavour.
5. Strain this liquid into a pan and put it on medium heat.
6. Let the tamarind liquid simmer for a few minutes so it loses the sharp smell of tamarind.
7. Add the masala mix to this and add salt and the jaggery. Stir to mix and turn up the heat to max.
8. Let it boil for some time (7-8 minutes) until the liquid thickens to a maple syrup consistency.
9. Take off the heat and prepare the tempering:  
10. Heat the 2 tsp oil and pop in the black mustard seeds. When they are done popping, add the curry leaves and asafoetida and take off the heat. pour this over the tamarind sauce and stir.
11. Taste the tamarind sauce to check for the right balance of flavours - it should be spicy, salty, sour and sweet all at once - quite heavenly.
12. If you want, you can add vegetables to the gojju at the stage when it begins to boiling. Typical additions are green or small purple eggplant, cut into 2 inch segments, lady's fingers cut the same way or pumpkin segments. The eggplant or lady's fingers are cooked in oil before being added while the pumpkin is boiled. You can also add green bell peppers cut into 1 inch pieces and cooked in oil, or julienned onions.

Shenga Holige / ಶೇಂಗ ಹೋಳಿಗೆ

WHAT: Shenga Holige

Shenga Holige/Peanut-Jaggery stuffed flat bread. This is a tasty North Karnataka recipe where groundnuts are grown.

WHERE: North Karnataka

WHY: Peanuts in English is Kadlekayi in kannada and Shenga in Marathi. Peanuts are about as popular in North Indian dishes as coconut is in South Indian dishes. Peanuts are used in several fried teatime snacks like the Chivda, mixture, Peanut laddoos, chikkis and fried masala peanuts. We also use it in almost as seasoning in many of the rice items like the Bisibele bhath, Vangi bhath and Puliyogare.

Peanuts and Til are widely grown in North Karnataka and their usage during the festival signifies the season of harvest.

The nutritional composition of peanuts is extremely good, with most of the peanut’s fat being mono-unsaturated. They also provide an excellent source of protein, vitamin E, and fiber.

In fact, research confirms that eating a portion of peanuts every day, may help reduce the risk of heart disease, type II diabetes and gallbladder disease, without the risk of weight gain.

HOW:

You Will Need:

• 1 cup Shenga/Peanuts 
• 1 tbsp Sesame seeds/til 
• 3/4 cup  Bella/Jaggery(for optimal sweet version, add equal measure of peanut and jaggery for a sweeter version)
• 2cups Godhi Hittu/Wheat Flour : Alternative - Use Maida/Plain Flour or Chiroti rava for making holige as shown here step by step
• Tuppa/Ghee for brushing on holige
• Cardamom powder (if it suits your taste)

How To:

1. Dry roast the groundnut in a pan or in the microwave for 4 to 5 minutes, stirring after every minute for even cooking. Allow them to cool. Cooling makes them crunchy.
2. Dry roast the til for 2 minutes in a pan (In the microwave, til will crackle and spread all over). Grind the roasted til to a fine powder.
3. Skin the groundnut and grind coarsely. You can grind with skin also. Powder the jaggery well.
4. Mix the powdered Til, Groundnut, jaggery and cardamom.
5. Sprinkle a table spoon of water, mix well and keep aside. This is used as the filling.
6. Make a soft dough with whole wheat or maida, adding ghee and required amount of water - little at a time to make a stiff, yet soft dough. 
7. Pinch a lemon sized ball of the dough and roll it down with a rolling pin. Place peanut jaggery mixture in the centre. Stuff as much as the dough can hold! It can vary between 1 spoon to 2 spoons. fold the edges of the circle to lock the dough in. Make a ball and press it down gently. Roll it again to make 5" diameter circle. Heat a tawa on a medium flame and cook both sides of the holige, till they turn lightly brown.
8. Take it out on a plate and brush the flat bread with ghee generously.

That’s all for this time folks! We hope you enjoy the preparation of these tasty delicacies. Don’t forget to post pictures of your preparations and share with us the specialties you prepared for Sankranthi.

Write to: bangalorepressblog@gmail.com

And most importantly, don’t forget to invite us home when you prepare them :-) We can smell the aroma!

Gearing up for Sankranthi ...a guide to what you can do for the festival

Makara Sankranthi is the first festival after the New Year dawns, which most of us in Karnataka look forward to. It truly is 'Habbada Sadagara' at home and surely, we all have fond memories of the festival from our childhood days!

Many of us would recall preparations starting off weeks in advance. These days life has become so simple. Everything is available for the festival in the nick of time. Jaggery and coconut, cut into small squares, are available in stores and can be mixed at home. Even better (or worse?), we get ready made ‘Yellu bella’ mix at the neighbourhood grocery stores in India. Just buy them, pack and distribute it.

Yet, there is something beautiful about putting the ingredients together, ourselves. And that truly reflects our festive spirit in many ways.

Many of us would remember growing up watching our mothers (or grandmothers) 'passionately' cutting bella/jaggery and kobbari/coconut in front of 'eeligemane' (a knife jutting out of a wooden plank). This is a job which needs utmost patience. Hours would go by while you wait for these bella and kobbari to become crisp in the December sun! First week of January would go by making Sakkare achchu/sugar figurines. Closer to the day we neatly packed the Yellu bella mixture with sakkare achchu packets. Keeping these packets away from ants was another task!

On the day of Sankranthi we eagerly waited for the exchanged Yellu bella to taste them. We carefully opened each packet so that the sugar figurines were intact and beamed with joy if we got any special designs – animals, temples, trees, etc. Everyone in school had sakkare achchu in their lunch boxes, the entire month! 

This post is especially for those who live away from home, and reminisce about family and festivities. And of course, those for whom the homemade items always hold a special place. We will aid you with the preparations for this Makara Sankranthi!

Note that the below procedures are merely a guide towards what you can do to celebrate the spirit of the festival and in no way is a MUST for you to practice or follow.

In Karnataka, Makara Sankranthi is celebrated for 3 days. 

Bhogi habba

The first day is Bhogi habba (falls on 14th January this year) celebrated by the Tamilians and the Madhwa Brahmins. 

Thithi - Dvitiya
Nakshatra - Sravana

Things to be arranged prior to the festival

The houses are cleaned up and painted. Rangolis are drawn in the front yard. On this day, people decorate their homes. Old and unwanted things are burnt. Oil is applied to the hair, followed by a hair wash. Preparation of a special dish.

The grand feast comprises of delicious Huggi and Gojju. This is a dish prepared using Rice and split Green Gram with spices.

The Tamilians in Karnataka (and Tamil Nadu) prepare Pongal – a sweet dish made of milk and rice. Cooking is done in sunlight, usually in a porch or courtyard, as the dish is dedicated to the Sun god, Surya. The cooking is done in a clay pot which is decorated with colorful patterns. The prepared dish is served on banana leaves.

A huge bonfire of useless things in home is lit that is kept burning throughout the night.

In North Karnataka, on this day women begin the day by head bathing with ಎಳ್ಳು- ಅಕ್ಕಿ- ಅರಿಶಿನ mixture (which is considered beneficial for the skin during winter). ಅಕ್ಕಿ acts as scrub and the other two items have excellent antiseptic properties.Women also apply kajal to the eyes. Delicious food such as Sajji/Bhajra Roti is prepared on Bhogi.

‘Kari Yeriyodu’ is a special ritual to be performed on the evening of Bhogi day. Children aged 5 and below in the house are dressed up in ornaments made of Kusuri Kalu and are made to sit on a mat. A mixture of puffed rice, berries (Yelachi hannu), Silver/Gold items, sugarcane pieces (kabbu), coins – and the latest additions - chocolates, sugar candy, coins are mixed and poured over their head to their delight (this mixture is also called ‘Bhogi Pandlu’). An aarathi is also performed for the little ones. The neighbours are invited to participate in this it. The significance of this ritual is to protect young kids from the evil forces.

Makara Sankranthi

 

The second day is Makara Sankranthi (falls on 15th January this year) for most folks in Karnataka.

Thithi – Tritiya

Nakshatra - Dhanishta

Things to be arranged prior to the festival

• Cleaning of your house
• Decoration of the house with mango leaves, flowers and rangoli
• Sun roasting and fire roasting of sesame seeds, groundnuts, fried gram and coconut a week prior to the festival.
• Preparation of the Yellu bella mixture, buying of sugar cane cut pieces, Yelachi hannu, bananas and Kusuri Kalu, making of Sakkare Achchu and a special dish (sweet Pongal, Huggi-Gojju, various rice items, etc).
• Arrange the Puja Room – (if possible get an image or picture of God Surya) and the Neivedhya to offer to the God.

Process of Sankranti Puja

• The puja is performed when the Sun enters Makara Rashi. Usually it is performed after sunrise - anytime until noon.
• A special pooja is performed to the gods and an offering is made (Neivedhya).
• Light the lamp. Usually a lamp with two wicks is lit on Makar Sankranti or two lamps can also be lit.
• Start your prayers by remembering Lord Ganesha and next pray to Lord Surya.
• For Puja you can break a coconut and place it on a tray along with betel leaves and betel nuts.
• Place some flowers and rice mixed with turmeric powder before the idol of the deity in your puja room.
• Place ‘Pongal’, a dish prepared from the recent rice harvest and distribute the Neivedhya.

The following items can be kept for the offering:

• A mixture of Yellu bella (Sesame Seeds, Jaggery, Groundnuts, Fried Gram and Coconut)
• Sakkare Achchu/Sugar candy moulds of various shapes
• Sugarcane
• Banana
• Yelachi hannu/Jujube
• Kusuri Kalu/Sesame Seeds coated with sugar
• Sakkare Pongal/Sweet rice

In the evenings, young ladies (kids & teenagers) wear new clothes to visit friends, family and relatives with a Sankranthi offering in a plate, and exchange the same with other families. This ritual is called ‘Yellu Beerodu’. Here the plate would normally contain ‘Yellu’ (white sesame seeds) mixed with roasted groundnuts, neatly cut dry coconut & fine cut bella (Jaggery). The mixture is called ‘Yellu-Bella’. The plate also contains Sakkare Achchu with a piece of sugarcane. There is a saying in Kannada “Yellu bella thindu olle maathadi" which translates to 'eat the mixture of sesame seeds and jaggery, and speak only well.' This festival marks the harvest of the season, since sugarcane is grown predominantly in these parts.

In some parts of Karnataka, it is a practice that a newly married woman gives away bananas for a period of 5 years to other married women (‘muthaidhe’) from the first year of her marriage, with an increase in the number of bananas in multiples of five, every year. There is also a tradition of some households giving away red berries ‘Yelchi Kai’ along with the above. 

In some communities, if there is a new-born male child, then silver cups filled with fried savories are gifted to five women. It is also known that some communities gift silver idols of Krishna (if a male child) or of Aandal (if a female one).

In North Karnataka, people exchange Kusuri Kalu/Sesame seeds coated with sugar and greet one another with “Yellu bella thindu, Olle Maathu Aadu”. Popular dishes prepared here are ಹುಗ್ಗಿ  , ground nut holige , bajra rotti - all are sprinkled with  ಎಳ್ಳು. Bajji palya (mixture of all grains and vegetables), ಬದನಿಕಾಯಿ  ಭರ್ತಾ are also prepared. People check the local calenders to see which special dish to prepare for  bhogi every year.

If you are in the Karwar region you have an extraordinary celebration to plan for. Special poojas and colourful fireworks at Sri Krishna Mutt and other temples across the district create a traditional environment around the town of Udupi on the eve of  Makara Sankranthi festival on Friday January 14.  The festival is celebrated for seven days and so is called 'Saptotsava'. The temple street is filled with thousands of devotees to witness the beautiful celebration and take the blessings of the Lord.

During this festival Teppotsava is performed. After the night puja, Brahmaratha (of Lord Sri Krishna), Garudaratha (of Lord Hanuman), and Mahapuja ratha (with utsava murtis of Lord Ananteshwara and Lord Chandramouleshwara) chariots are pulled. This is followed by ‘Muru Teru Utsav’ programme. The most awaited ‘Teppotsava’ and the religious rites in Madhwa Sarovar in Sri Krishna Mutt and the colourful display of fireworks add to the specialty of the celebrations on this occasion.

Kanu Habba 

Also called 'Kari' in North Karnataka.

Thithi – Chaturthi

Nakshatra - Satabhisha

Things to be arranged prior to the festival -

• A Rangoli in your front yard / in front of the main door.
• A piece of fresh turmeric
• Prepare red rice and yellow rice, using turmeric and kumkum
• A Rangoli on the terrace
• Turmeric leaves
• Tamboola
• Sugarcane bits
• Arathi with turmeric powder and chunam (plaster made of shell-lime and sand)

Kanu Habba is celebrated mostly by the Tamilians. It is the third day of Sankranthi (falls on 15^th January this year).  In the morning, a ritual takes place wherein turmeric is marked on the forehead of ladies and unmarried girls, by the gents and elders. The ladies seek their blessings for ‘sowmangalya’ and ‘to get a good husband’ respectively.

Red rice and yellow rice are prepared using turmeric and kumkuma. The turmeric leaves are arranged on the rangoli on the terrace and small balls made out of the pongal, red rice and yellow rice are arranged on the leaves. This is offered along with the tamboola and sugarcane to the Sun God. Finally, an aarathi is performed for the brothers with turmeric water & limestone and this water is poured on the rangoli in front of the house.

In North Karnataka, this festival is called 'Kari' - literally means black. This day is observed by a few and is believed to be inauspicious by some. Dishes fried in oil are prepared on this day. New born babies are showered with fruits/churmuri/sugarcane, in this region.

It is also a festival dedicated to cattle. People offer prayers to the bulls, cows and other farm animals as they are not only sacred, but also useful in daily life. On this day, which is Maattu Pongal for Tamilians, animals are decorated with colorful paper, bells and strings, their horns and hooves are painted with bright colours. They are raced on fire to mark the festival of Sankranthi and Kanu Habba.

Religious Procedures

From a religious viewpoint there are other things that one can do as a part of Makara Sankranthi:

1.  Observe Uttarayana Parva Kala: The Vedic meaning of Parva is said to be a Knot, a Confluence, and a Celebration. Based on the meanings, the time of confluence of two periods is called as Parvakala. Since the time of confluence of two seasons Dakshinayana and Uttarayana is considered to be very holy, auspicious and celestial and is called as Parva Kala.

It is said that during any Parvakala one has to take sacred bath, perform prayer, Japa, penance, and give Charity (Daana). Those who have lost their parents should also give Tarpana (libation) to their forefathers. This day one should desist from sensual pleasures, should not apply oil to the body/head, and should take only vegetarian food.

2.  Shat Tila karma: Scientifically, during winters one needs to consume food that generates heat in the body. Sesame seeds have oil in them that generates heat in the body. Even consuming jaggery during winters is considered good as it generates heat in the body. These items provide enough heat to the body needed during the winters. Sesame seeds are high in protein, fibre, vitamin B-complex, magnesium, calcium, iron and copper. They have one of the highest oil contents of any seed and are rich in vitamins and minerals.

It is said that on this day one should use Til (Sesame) seeds in six ways –

Tila Snana (application of sesame oil before a bath)
Tila Deepa (lighting of the lamp with sesame oil)
Tila Homa (or havan is a ritual in which making offerings into a consecrated fire is the primary action)
Tila tarpana ( a sacred ritual where the closest relatives make a sacred offering to the Gods so that the departed soul may enter heaven)
Tila Dana and bhakshana (charity of sesame)
Til used in food

Worshipping the Gods Narayana and the Sun is highly meritorious during this time. Paarayana of Vishnu Sahasranama sthothra, Aaditya Hridaya, Purusha Sooktha, Sri Rama Raksha Sthothra and Gayathri Japa, are useful prayers suggested at this time.

3.  Tila Dana: Donating Til seeds on this day with dakshina (any offering – clothes, fruits, money) is considered as very sacred and meritorious.

4.   Vasthra Dana: As per Masa dharma, being Pushya Masa donating clothes to a Brahmin is sacred and meritorious.

5.   Kushmanda Dana: Donating of Pumpkin on this day is also meritorious.

Note that the above procedures are merely a guide towards what you can do to celebrate the spirit of the festival and in no way is a MUST for you to practice or follow.

If you know of any ritual practice that has been missed out above – mail us with the details to the email ID below. We would love to hear what you have to say!

Write to: bangalorepress.blogspot.com

Our next post will provide you with mouth-watering recipes to prepare the most popular Makara Sankranthi dishes! 

Stay Tuned!