Sri Varalakshmi Devi

VARALAKSHMI VRATHA SUBHAKANKSHALU

Matha Lakshmi Devi is the Hindu Goddess who governs all form of  Wealth and Success. Goddess Lakshmi is the household Goddess of most Hindu families and favorite of women. Although she is worshipped daily. Mother Lakshmi is often depicted in several colors, Pink, Gold, White. When Lakshmi,s skin color is Pink she is divine mother. When her skin is Gold, she is the Universal Shakti and when her skin is White, she is the mother Earth. Lakshmi Devi is the Goddess of Health and Beauty. The festive month of October is Lakshmi,s special month. Lakshmi puja is celebrated on the full moon night of Sharad Purnima. Fridays are considered auspicious for Lakshmi puja. The friday before the full moon in the Hindu month of Sravana is considered specially sacred and Varalakshmi puja is performed on that day by ladies in the temples and in the homes.

Varalakshmi puja is an important pooja performed by many women in the States of Andhra and Tamilnadu. This year Varalakshmi Vratham is on July 27th. Varalakshmi pooja is celebrated on the friday before the full moon in the Hindu Month of Sravana ( Sravana Masam). During this auspicious day married women gets up early in the morning and decorate their front yards with rangoli. Later they take oil bath and wear new clothes. They start preparing naivedyam for the pooja and decorate the Kalasam. After that they read stotrams for Goddess Lakshmi. Finally once the pooja is about to complete, keep all the food which we have prepared for the naivedyam.

Somebody prepare nine verities of sweets as well as savories for Goddess Varalakshmi. Women tie yellow thread on their hands. Yellow thread is prepared nine knots and flower is places in the center, it is tied on the right hand. The Vratham is undertaking by the sumangalis for good health and wish a long life for their husbands. That evening the neighbours are invited to the home and offered tamboolam with soaked senagalu (chick peas) and fruits. Goddess Lakshmi Devi likes purnalu, pongali, Pulihora and soaked chick peas. 

"Om Mahalakshmi Cha Vidmahe

Vishupatnyai Cha Dhimahi

Tanno Lakshmih Prachodayath"

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Macaroni Carrot Delight

                                      

Ingredients :

• 1 Cup Macaroni
• 1 Tomato chopped
• 1 Onion chopped
• 2 Green Chillies chopped
• 1 Small Carrot grated
• 1 pinch Turmeric powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Few Curry Leaves
• 3 sp Oil

Method : 

• Boil 4 cups of water and add 1sp oil.
• Add macaroni cook for few mins in medium flame & drain.
• Heat oil in a pan add popu ingredients and fry for 2 min.
• Add green chilli, onion pieces, curry leaves & fry.
• Next add grated carrot & stir well, cover & cook for few mins.
• Add chopped tomatoes, turmeric and stir well, fry till tomatoes are pulpy.
• Now add cooked macaroni, salt and mix well.
• Let it cook for few mins on low flame & remove from fire.
• Transfer into a serving bowl, then macaroni carrot delight is ready to serve.
• Serve hot, this is a different snack item.

                    

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Allam Chutney With Green Chillies

                                         

Ingredients :

• 8 Green Chillies
• 2" inches Ginger piece chopped
• 1/2 Lime Size Tamarind
• 1 pinch Turmeric Powder
• 1/ sp Mustard Seeds
• 1/4 sp Methi Seeds
• 1 sp Urad Dal
• 1 pinch Hinghu
• 2 sp Jaggery
• Salt to taste
• 2 sp Oil

For Popu :

• 1/4 sp Mustard Seeds
• 1/4 sp Urad Dal
• 1 sp Oil

Preparation :

• Clean, wash tamarind and soak in little water & keep aside.
• Heat oil in a pan add chana, urad dal, mustard seeds, hinghu and fry.
• Then remove from fire & add green chillies, 1/2 sp oil in the same pan & fry with lid.
• When it done remove from the pan & let it cool for some time.
• Grind tamarind, salt, turmeric, allam & green chillies into a coarse paste.
• Then add fried popu and grind, if u want sweet add jaggery.
• Heat oil in a pan add mustard seeds, urad dal & fry for 1min.
• Then add this popu to ground chutney & mix well.
• Pachi mirapakaya allam pachadi is ready to serve
• Serve with any tiffin item or rice. It goes very well. 

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Chikkudukaya Allam Pachi Mirchi Curry

                                     

Ingredients :

• 1/4 kg Chikkudukayalu
• 1 pinch Turmeric Powder
• 3 Green Chillies
• 2" Allam Piece
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash allam, green chillies & grind into a coarse paste & keep aside.
• Wash and tare chikkudukayalu each into 4 or 5 pieces.
• Cook the pieces in little water along with salt & turmeric powder.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add curry leaves, cooked chikkudukayalau & stir well.
• Then add ground allam chilli paste & stir well, cover and cook on low flame.
• After 2mins remove the lid and transfer into a serving bowl.
• Chikkudukaya allam pachi mirchi curry is ready to serve.
• Serve with steamed white rice.

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Borugula / Puffed Rice Tomato Bath

                                   

Ingredients :

• 2 Cups Borugulu
• 2 Green Chillies chopped
• 2 Tomatoes chopped
• 1 Onion chopped
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Coriander Leaves
• Curry Leaves
• 2 sp Oil

Preparation :

• Take a wide bowl with water and add the puffed rice.
• Soak for a while and then squeeze out the water & keep aside.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add onion, green chilli pieces, curry leaves, saute onions.
• Add chopped tomatoes, turmeric powder & stir, cover with lid & cook on low flame.
• Fry till the tomatoes are soft, then add puffed rice and mix well.
• Add salt and stir well, cook on low flame with cover.
• Finally tansfer into a serving bowl & granish with coriander leaves.
• Borugula tomato bath is ready to serve, serve hot.

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Brinjal Spinach Curry / Vankaya Palak Kura

                                     

Ingredients :

• 4 nos Brinjal chopped
• 1 cup chopped Spinach
• 2 Green Chillies chopped
• 1 Tomato chopped
• 1 Onion chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Heat oil in a pan add popu ingredients & fry for 2mins.
• When done add onion, green chillies, curry leaves & fry.
• When it done add tomato, brinjal pieces, curry leaves and stir.
• Add turmeric powder, salt & stir well.
• Sprinkle little water & stir, cover and cook until the pieces are soft.
• Add chopped palakura and stir,cover and cook on low flame for couple of mins.
• Add red chilli powder and mix well.
• When it done remove from flame and transfer into a serving bowl.
• Vankaya palak curry is ready to serve. Serve with rice or roties.

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Aloo Bhaji

                                      

Ingredients :

• 4 nos Potatoes
• 2 Onion chopped
• 1 Tomato chopped
• 2 Green Chillies chopped
• 1" Ginger piece chopped
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Cumin Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Coriander Leaves
• Curry Leaves
• 2 sp Oil

Method :

• Wash, peel bangaladumpa and cut into cubes.
• Cook potato, 1/2 onion pieces, tomato, green chillies, ginger, turmeric & salt with 1/2 cup water in pressure cooker.
• When it done remove the lid and mash it.
• Heat oil in a pan add popu and fry for about 2 mins.
• Next add remaining onion pieces, curry leaves and stir.
• Fry until the onions is transparent, add to the mashed potatoes.
• Garnish with coriander leaves and serve with rice or roties.                        

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