Naivedyam - Undrallu, Garelu, Payasam

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|| Vighneshwaraya Vardaya Surpriyaya ||
|| Lambodaraya Sakalaya Jagsuddhitaya ||
|| Nagannaya Shrutiyagyavibhushitaya ||
|| Gaurisutaya Gannanath Namo Namaste ||



Oh I miss the way we used to celebrate Vinayaka Chavithi back at home in Hyderabad. My mom used to wake up early and would start making the neivedyam and other delicacies. Meanwhile, me and my dad used to go to the nearby market and get an idol of Lord Ganesha ( usually we used to get a clay one as they are environment-friendly) and start decorating the pooja place. It would generally take about an hour for the pooja and then comes the most awaited time of the day - to eat the luscious meal mom made. Oh I miss all that especially my mom. :(

So, I have decided that this time around, we would celebrate the festival close to the way we used to back at home. :D .. though I am not as good a cook as mom.. but would try... My Neivedyam - offering to Lord Ganesha were Undrallu, Garelu (Vada) and Payasam.

Undrallu is a must offering for Lord Ganesha, :D and he loves them.. me too..I used to gobble up the entire lot of Kudumulu at one go...:D



Ingredients:

Rice/ Rice Rava (Biyyapu Rava) - 2 cups
Chana Dal - 1/4 cup
Salt - to taste
Jeera - 1/2 tbsp
Ghee - 1 tbsp
Chillies - 2
Water - 4 cups

How to make:

1. Usually we get Rice Rava (Biyyapu Rava) in Indian stores. Orelse, wash the rice and dry it on a cloth. Grind to coarse mixture.
2. Soak the chana dal for atleast 20 minutes.
3. In a pan, take ghee; let the jeera splutter, add chopped chillies, chana dal - Fry these for a minute or two. Then add water & salt. Once it comes to a boil, add Rice Rava by stirring continuously to make sure that there are no lumps.
4. Just like upma, let it cook for a while.
5. Once cool, make lemon size balls out of the mixture and offer as Neivedyam to our dear Lord Vinayaka.

Garelu (Vada):



Ingredients:

Urad Dal - 2 cups
Chillies - 2
Salt - to taste
Ginger - 1/4 tbsp
Oil - to fry

How to make:

1. Wash, Rinse and Soak Urad dal for atleast 2 - 2.5 hours.
2. Grind the soaked urad dal with salt, ginger and chillies to a fine paste. Use as little water as possible
3. Heat oil in pan, flatten a small ball of batter on your palm and make a small hole in it. Fry these until golden brown in color.

You can add onions, coriander, coconut, chilli powder to the above vadai paste to make Masala Vadai..:).. It tastes yum with sambhar, coconut chutney or allam (ginger) chutney.

Payasam:

I made Vermicelli (Semiya) Payasam as Neivedyam.



Ingredients:

1. Semiya/Vermicelli - 100gms
2. Milk - 3 cups
3. Water - 1 cup
4. Sugar
5. Cardamom powder - 1/4 tbsp
6. Cashewnuts / Raisins - 1tbsp (optional)
7. Ghee - 1 tbsp
8. Rava - 1 tbsp

How to make:

1. Take ghee in a pan and roast the vermicelli and rava. Keep Aside
2. In a flat pan, pour milk and water - Bring it to boil on a medium - low heat. Add sugar and stir well.
3. Add the roasted vermicelli + rava mixture to the milk and keep stirring for few minutes untill the mixture is properly cooked. Add milk if necessary.
4. Garnish with cardamom powder and other raisins...:D..

May Lord Ganesha shower his blessings on all us always.

This is my second entry to "Festive Cooking Series: Ganesh Chaturthi" hosted by our dear Latha of "The Yum Blog".


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