This is my fourth year celebrating Navaratri with Bomma Golu or “Court of Dolls” where display dolls, figurines, court life, everyday scenes are displayed in the divine presence of the Goddesses. In South India, a set of dolls called ‘Marapacchi Bommai’ are are presented to a newly wed bride by her parents as part of wedding trousseau which also initiates the yearly tradition of ‘Navaratri Golu’ in her new home. The dolls come as couples dressed in their wedding attire, depicting husband and wife symbolizing prosperity and fertility and the start of the bride’s Golu collection. The Golu Bommais or dolls are typically passed on from one generation to another as heirloom. During Navaratri evenings, women get together in each other’s homes to exchange gifts and sweets, specifically hadli and kumkum or vermilion, and sundal or the protein packed stir frys (made with either chickpea, peanut, white beans, white peas, etc.).
Here is a picture of our Golu this year.
On the 4th day of Navaratri we worship Devi Kushmanda, the cosmic egg or the Creator of the Universe. A friend shared this with me that I loved:
Remember to check out @madetolovemagic on Instagram for more details on worshipping Goddess Kushmanda and her qualities. Also don’t forget to print out the relevant Yantra to color from @miradiwanikrishnan’s blog, Loving Kali.
Now for Day 4’s DeviPrasadam:
- Badam Kheer
- Bisi Bele Bhath
- Kala Chana Sundal
Recipe for Badam Kheer: (from Chitra Viswanathan app)
- Milk or Almond Milk – 1/2 litre
- Almonds – 30
- Sugar – 1/2 cup
- Water – 1 1/2 cups
- Cardamom powder – 1/2 tsp
- Saffron – 1 few strands
- Chopped almond slivers and cashews if needed; roasted in ghee
- Soak the almonds overnight; if not soak in hot water for an hour.
- Peel and grind with 1/2 cup water to a smooth paste.
- Boil the milk on the stove or in the microwave on high for 5 minutes.
- Add the ground paste and simmer on a low flame on the stove for 10 minutes; or heat on high in the microwave for 5 minutes.
- Add the sugar and simmer again for 5 minutes.
- Add the cardamom and saffron; and the chopped nuts for garnish.
- Leave in the refrigerator to cool; this also gives the kheer the right consistency.
- Rice – 1/2 cup
- Tuvar Dal – 1/2 cup
- Roasted dry coconut – 3 tbsp
- Sambar powder – 1tsp
- Salt – 1tsp
- Jaggery – optional, a pinch
- Turmeric – 1/4 tsp
- Asafetida – 1/4 tsp
- Tamarind pulp – 1tbsp
- Ghee – 1tbsp
- Water – 3 cups
- Take a 2 L stainless steel pressure cooker.
- Layer the ingredients in order; you can add the ghee at the bottom before adding them in order
- Cook on high heat for 8 whistles or 10 minutes
- Let the pressure settle; open the lid and add 1 cup cold water.
- Mix well. Garnish with ghee and chopped cashews.
Recipe for Kala Chana Sundal:
- Black chana or Kala Chana – 1 cup
- Salt to taste
- A pinch baking soda
- Tamarind paste – 1tsp
To be roasted and ground:
- Coriander seeds -2 tsp
- Dry red chilies – 3-4
- Hing – 1/4 tsp
- Oil – 2tsp
- Mustard seeds – 1 tsp
- Curry leaves – a few
- Soak the chana in cold water with 1/4 tsp baking soda overnight. Make sure to add enough water to cover the chana.
- The next day, cook the chana in a pressure cooker with salt for 3 whistles on medium heat.
- Drain and set aside.
- Roast the grind the ingredients for the powder and mix the tamarind paste.
- Heat oil in a pan and add in the ingredients for tempering.
- Add the powder and then the chana. Mix well.
- Garnish with cilantro.