Navarathri Bommi Golu  
Happy Navarathri to all !!!

Navarathri is a nine days festival for Goddess durga which is celebrated all over India. This is celebrated in different ways in each state. In South India especially in Tamilnadu, Andhra and Karnataka, Navarathri is celebrated by keeping golu in houses for nine days and offer neivaedyam (prasadam) on all nine days. Mainly sundal is made to offer Goddess.

 

During my childhood days I used to visit my neighbors house to see golu and I used to love to eat  sundal. 

This year I thought of keeping Golu in my house. Asked one of my friend about this, she said anyone can keep golu if you have faith in god.  My daughter  (Neha 4 yrs old) a big fan of ponies  have a huge collection of ponies.  So we decided to keep golu with the dieties I have and her toys.  She was very excited and helped me to keep the steps and arrange everything.

Here are the pictures of our Golu

                                                                   Kids Play area & Zoo

                                                                  Kids farm

                                                                  Neivedyam

Northern Bean Sundal

Ingredients:
Northern bean - 1 cup
Grated coconut - 1/4 cup
Mustard seeds -1 tsp
Red chilli - 2
Oil - 1tbs
Curry leaves -few
Asafoetida - a pinch
Salt to taste

To  grind:
Red chilli - 3
Urad Dal - tbs
Roast the the above two  ingredients by adding 1 tsp oil and grind into fine powder and keep aside

Preparation: 
Soak the bean overnight  and  drain.  Pressure cook by adding water and  salt for 3 whistles -  till it  is cooked. .Heat oil in a pan, add  mustardseeds, let it splutter then add asafoetida, dry red chillies, curry leaves.  Now add in cooked bean and toss well. Add in ground powder (red chilli and urad dal) and grated coconut and mix well.Remove from stove and serve.

Broccoli Rasam

Ingredients:

Broccoli florets - 1/2 cup

Toor dal  - 1/4 cup
Tomato  - 1 no
Garlic  flakes -  6 nos
Tamarind (I used paste) 1 tsp
Red chilli  - 5 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida powder - 1/4 tsp
Ghee/ Oil - 1tbs
Cilantro  - few
Curry leaves  - 1 twig
Salt to taste

To grind:
Peppercorns - 1tbs
Cumin seeds -1/2 tsp
Channadal - 1/2 tsp

Preparation:

Wash and chop the broccoli florets and keep aside. Dry roast peppercorns, channadal and cumin seeds, and grind to a fine paste. Meanwhile wash the toordal and pressure cook for 2 or 3 whistle. Mash it  well and drain the water and keep. 

Heat ghee/oil, add mustard seeds, let it splutter then add cumin seeds, crushed garlic,  dry red chilly, asafoetida powder and fry for few minutes. Now add chopped tomatoes and broccoli florets and saute for few mins. then add the tamarind paste and grounded paste mixture ( peppercorns, cumin and channa dal). Finally add the drained toordal water, salt and allow it to boil. When it starts bubbling, add cilantro and curry leaves and remove from stove.

Serve with rice.