9 years ago Shobana Rama SubramanianKeymaster
Hi friends, can anybody tellme about the navagraha prasadhams i.e. variety rice for every navagraha and sundal for navagrahas. thanks in advance…
9 years ago AkhilaKeymaster
Extracted from a link sometime back to check which sundal is more appropriate for which day.
On each day of the Navarathri festival, ‘sundal’ or spiced pulses, lentils and legumes (a different variety on each day) are offered to the Gods and Goddesses as neividhyam and then to the guests as prasadam. These sundals are as much a part of Navarathri as the golu itself. In fact, when we were children we used to guess and bet about which sundal would be served at each house we visited!
Again, it is difficult to arrive at a consensus about the reason or significance of offering sundal during Navarathri. One theory believes it’s purely for the nutritional value, that during the dull days of September-October, when the weather’s really not too peppy, people get easily tired and that the wise saints therefore prescribed that protein- and vitamin- rich sundals be served during Navarathri to rejuvenate people.
Another theory states that sundal is offered to appease the nava-grahaas or nine planets (some attribute the practice to the nava-shakthis). According to this theory, traditionally they cooked and offered only the nava-dhaanyas or lentils associated with the nine planets, namely wheat, rice, tuvar dal, moong (green gram) dal, chana dal, white field beans, sesame seeds, horse gram and urad dal.
The moong (green gram) dal, chana dal, white field beans and horse gram dal were made into sundals, the wheat was either made into appams or sprouted and made into sundal, the urad dal was made into vadas, tuvar dal was used in kheer or payasam, rice was made into a dish called puttu and the sesame seeds were made into chikki or seasoned and mixed with rice.
As people became busier they lost the patience to make sprouts from wheat. They also lost the taste for substances like horse gram etc. Keeping up with tradition, people still make puttu (usually on the Friday that falls during Navarathri), sesame chikki (on Saturday), kheer, vada, appam etc, but the sundal repertoire is no longer restricted to the pulses/ lentils/ legumes in the nava-dhaanyas. To cater to the tastes of the current generation, sundals are now made with channa, peas, rajma and such a variety of ingredients.
One practice that everybody still follows is the making of black channa sundal on Saraswathi Puja day (9th day of Navarathri), as it is known to be very special for the Goddess. (The practice of offering Puri, halwa and black channa to the Goddess is followed in North India too.)
What matters ultimately is that of all the dishes that are made from the nava-dhaanyas during Navarathri, it’s the sundal that has become so popular and inseparably associated with the festival. Good for us, because sundal is extremely healthy, being so rich in proteins and vitamins. Now, we don’t need to wait for Navarathri to make sundal, but it somehow just gels with the occasion.
Extracted from a link sometime back to check which sundal is more appropriate for which day
9 years ago sgsKeymaster
Navagrahas are the nine planet deities who are said to have a significant impact on the lives of human beings.So, during Navarathri sundal is offered each day
for these deities.
1. Sunday – Sooriyan – Sun: Godumai (Wheat) It is not difficult to make wheat sundal, though the process is labourious. Soak whole wheat the previous evening itself.
In the morning tie it in a cloth and allow it to stand till the evening. Pressure-cook the wheat with tumeric powder and salt. Proceed, as you would make any other sundal. If you find this task time consuming, you can try making broken wheat (godambu ravai or daliya ) payasam or broken wheat puttu.
2. Monday – Chandran – Moon: It is Arisi (Rice) You can use rice or rice with the husk (Nel). You can make rice puttu or rice payasam. Since it is impossible to make sundal with rice, you will have to pacify Chandran with some mixed rice or sweet meat made of rice!
3. Tuesday – Angarakan – Sevaai – Mars: Thuvarai (Thoovar Dhal) You can make sundal with broken thuvaram parrupu or the whole variety. Soak the thuvarai the
previous day and allow it to sprout. Pressure cook till it is done and proceed to make sundal. Add green chillies and raw mangoes to give tang and flavour to the dish.
4. Wednesday – Budhan – Mercury: Payar (Moong Dhal) is what interests Budhan, the diety who makes every wish come true. Thus Wednesday is
considered auspicious to begin all good things. Payar comes with and without husk, both broken and whole. Whatever variety you may use, be careful
not to overcook this lentil since it cooks very fast. If you are using the whole variety with husk, you can soak it over night and allow it to
sprout before making sundal. Just before you serve the sundal try squeezing a dash of lime for a novel taste. You can attempt making payar
sweet sundal also using jaggery and coconut.
5. Thursday – Guru – Jupiter: Black kadalai (channa dhal). Both the black and white varieties of kadalai can be used. Soak kadalai the previous day as it
takes quite sometime for it to cook. Try adding green mango and ground chilli powder to add to the taste of this popular sundal.
6. Friday – Sukran – Venus: Mochai parrupu (white beans) Shukran is the Guru of the Asuras. White mochai parrupu comes both as dry beans
and fresh beans, If fresh bean seeds are available use them. If you are planning to use the dry lentil, make sure you soak them well before cooking.
Add a dash of green chillies, curry leaves, grated carrots and coconut to add colour and flavour to the dish.
7. Saturday – Sani – Saturn: The tiny black Ellu seeds (Sesame seeds) Sani, the most portent of the nine grahas. Make sure you please this one the most !
Try making ellu urundai! You could alternatively make ellu powder that can be mixed with rice. You can make sweet ellu powder if you are short of time. Dry roast ellu and make a coarse powder of it. Mix it with jaggery, to make sweet ellu podi.
8. Eighth day of Navarathri – Rahu Kollu or horse gram also known in marathi as Kulith Try making Kollu sundal. Add masala powder (made of dry
roasted dhania seeds, red chillies and coconut) and lots of red chillies to add punch to this dish. You can also make sweet Appam to please Rahu.
9. Ninth day of Navarathri – Ketu: Ullunthu ( Urad dhal ) Use whole ullunthu to make sundal. Add ginger, green chillies and ground masala powder
to make this sundal tastier. You could also make ullunthu vadai! Instead of eating sundal every day you can have vadai for a change.
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