Sri Rama Navami

"Sri Rama Rama Ramethi - Rame Raame Manorame

Sahasra Nama Tat Tulyam - Rama Nama Varanane"

Sri Rama Navami is the birth aniversery of Sree Rama celebrated by devotees all over the World. Sri Rama is the seventh incarnation of Lord Vishnu. Sri Rama Navami, the most auspicious festival after the Telugu New Year Ugadi. Sri Rama Navami usually falls on Chaitra Sudda Navami. According to ancient texts, Sri Rama was born to King Dasarada and Kowsalya on the Chaitra Sudda Navami in Karkataka lagna with Punarvasu fourth part. This day is being celebrated as Sri Rama Navami. It is the most auspicious day for every one. According to Valmiki, Sri Rama was born well before B.C. 2055. He was born at the fourth part of Treta Yuga. Some people say that Lord Rama is born in the early part of the Treta Yuga.

The Lord incarnated as Rama and lead a human life just to show all of humankind how we should lead our lives. He under went many problems in his life just to show us how we should handle difficulties without getting frustrated. Through all the hardles in his life, he remained the perfect son, the perfect student, the perfect brother, the perfect husband, the perfect friend, the perfect warrior and the perfect king. Each and everyone of his actions is a lesson to us. He is the perfect teacher of humankind to this day.

This festival is celebrated for nine days starting from Chaitra Sudda Padyami and ends with Navami, the jayanti of Lord Sri Rama. Sree Rama was born on this day and years later on the same day Rama married Sita. "Sri Sita Rama Kalyan Mahotsav" is performed in the abode Sita Rama Temple, Bhadrachalam, Khammam (dt), Andhra Pradesh with great tradition and bhakti. The Government of Andhra Pradesh will present pearls (Mutyalu) and wedding dress (Pattu Vastralu) to Lord Rama and Sita. The Kalyanam performed in the Bhadrachalam temple in Andhra Pradesh very famous.

The important celebrations on this day takes place at Ayodhya (Uttara Pradesh), Bhadrachalam (Andhra Pradesh) and Rameswaram (Tamilnadu).  Panakam, Vadapappu (Soaked moong dal) is a main naivedyam at all temples and houses on this day in India.

Sri Rama Jayam

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Raw Mango Chutney / Pachi Mamidikaya Roti Pachadi

Ingredients :

• 1  Medium Size Raw Mango
• 3 Red Chillies
• 3 Green Chillies
• 1/2 sp Coriander Seeds
• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Menthlu
• 1 pinch Inguva
• 1 pinch Turmeric Powder
• Salt to taste
• 3 sp Oil

Preparation :

• Wash mango and cut into small pieces with skin & keep aside
• Heat oil in pan add popu and red chillies fry.
• Next add green chillies & remove from the flame, let it cool.
• Grind the above popu, green & red chillies, salt, turmeric powder.
• Add little water if required, lastly add mango pieces and grind slightly.
• Remove from the jar and transfer into a serving bowl.
• Pachi mamidikaya pachadi is ready to serve.
• Serve with hot rice and ghee

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Sweet Potato Dal / Chilagadadumpa Pappu

                                       

Ingredients :

• 1 Cup Toor Dal
• 2 nos Sweet Potatoes
• 2 Green Chillies Chopped
• 1 pinch Turmeric Powder
• 1 pinch Hinghu
• Salt to taste

For Popu :

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

Method :

• Wash, peel and cut sweet potato into small cubes.
• Wash toor dal and cook along with green chillies & sweet potato pieces.
• When it cool remove the lid and mix well.
• Heat oil in a pan add popu and fry for 2 mins.
• When they splutter add curry leaves, cooked dal & stir.
• Add salt, turmeric powder and cook on low flame for couple of mins.
• Turn off the flame & transfer into a serving bowl.
• Chilagadadumpa pappu is ready to serve.
• Serve with hot rice and mango pickle.

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Dondakaya - Pesara Pappu Kura / Ivy Gourd - Moong Dal Curry

                                      

Ingredients :

• 1/4 kg Ivy Gourd / Dondakayalu
• 1/4 Cup Moong Dal
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

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

Procedure :

• Wash and soak moong dal for 10mins and drain.
• Wash and cut dondakayalu into small pieces.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• When they splutter add curry leaves, soaked moong dal and stir well.
• Add ivy gourd pieces, turmeric powder and mix well.
• Sprinkle 1/4 cup water, cover and cook on medium flame.
• Keep stirring in between, next add salt, red chilli powder & stir well.
• Cover and cook on low flame for couple of mins.
• When it done turn off the flame & transfer into a serving bowl.
• Dondakaya pesara pappu kura is ready to serve.
• Serve with hot rice and ghee.

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Yellow Cucumber - Raw Tamarind Chutney / Dosakaya - Chintakaya Tokku Pachadi

                         

Ingredients :

• 1 Small Cup Dosakaya Pieces
• 2 Sp Raw Tamarind Pachadi / Chintakaya Tokku
• 3 Red Chillies
• 2 Green Chillies
• Yery Little Salt if necessary
• 1/2 sp Coriander Seeds
• 1/2 sp Mustard Seeds
• 1/2 sp Menthi Seeds
• 1 pinch Hinguva
• 2 sp Oil

Method :

• Heat oil in pan add popu and red chillies fry.
• Next add green chillies & remove from the flame, let it cool.
• Grind the above popu, green & red chillies.
• Next add raw tamarind and add little water.
• Lastly add yellow cucumber pieces and grind slightly & remove from the jar.
• Dosakaya-Chintakaya tokku pachadi is ready to serve.
• Serve this with hot rice and ghee.

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Chilagadadumpa - Vankaya Kura / Sweet Potato - Brinjal Curry

                                        

Ingredients :

• 1 no Sweet Potato
• 3 nos Brinjals Chopped
• 1 Onion Chopped
• 2 Green Chillies Chopped
• 1 Tomato Chopped
• 1/2 sp Red Chilli Powder
• 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
• 3 sp Oil
• Curry Leaves

Preparation :

• Wash, peel sweet potato and cut into small cubes.
• Heat oil in a pan add popu ingredients and fry.
• When they splutter add curry leaves, green chilli, onion pieces and fry for 2mins.
• Add tomato pieces and stir, fry for some time.
• Add sweet potato pieces and stir well.
• Sprinkle little water & mix well, cover and cook on low flame.
• When it 3/4 done add brinjal pieces and stir well.
• Add salt, turmeric powder, red chilli powder and mix well.
• Close the lid again and cook on low flame for 5 to 10 mins.
• When the curry is done, remove from the heat & transfer into a serving bowl.
• Sweet potato & brinjal curry is ready to serve. Serve with rice or roties.

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Bombai Ravva / Suji & Rice Flour Murukulu

                                      

Ingredients :

• 1 cup Semolina / Suji
• 4 cups Rice Flour
• 2 sp Sesame Seeds
• 1 sp Cumin Seeds
• Salt to taste
• Oil for deep fry
• enough Water

Procedure :

• Cook suji with three cups of water like halwa and add 2 sp of oil & keep aside.
• When it cool add rice flour, salt, cumin, sesame seeds and mix well.
• Add 2 sp hot oil into the flour mixture and mix well.
• Now add enough water and make a soft dough.
• Heat oil in a wide pan in medium flame.
• Place a fistful of dough in muruku maker & press it into oil.
• Fry them till they turn light golden brown in color.
• Fry a few murukus at a time.
• Remove from oil and place on a paper towel to drain excess oil.
• Allow them to cool,  now bombai ravva muruku is ready to eat.
• Store in an air tight container.

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Raw Mango Raita / Pachi Mamidikaya Perugu Pachadi

                               

Ingredients :

• 1/2 Small Raw Mango
• 1 Cup Fresh Curd
• 1 Onion Chopped
• 2 Green Chillies Chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• Few Curry Leaves
• Coriander Leaves
• 2 sp Oil

Preparation :

• Wash, peel mango and cut into small pieces & keep aside.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• When it done add green chilli, onion pieces, curry leaves and fry.
• Saute until the onions turn soft, then add mango pieces and stir.
• Next add salt, turmeric, red chilli powder and mix well.
• Sprinkle little water & stir, cook on low flame with cover. 
• When it done remove from flame & let it cool.
• Once it cool add it to curd and mix well & sprinkle chopped coriander.
• Raw mango curd chutney is ready to serve.
• This is very good to eat with rice.                             

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Bottle Gourd Dal With Yellow Moong Dal

                                           

Ingredients :

• 1 Cup Chopped Bottle Gourd Pieces
• 1/2 Cup Yellow Moong Dal
• 1 pinch Turmeric Powder
• 2 Green Chillies chopped
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• 1 pinch Hingh
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash the moong dal and cook along with bottle gourd & green chilli pieces. 
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• Once it done add curry leaves, cooked dal & stir well.
• Add turmeric powder, enough salt and stir well.
• Cook on low flame for 2 or 3mins & turn off the flame.
• Sorakaya pesara pappu is ready to serve.
• Serve with steamed white rice or roties.

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Nandana Nama Samvatsara Ugadi Subhakankshalu

Happy Ugadi. May God Bless Everyone

   "U" thsavam       -      Uthsavam

     "G" owravam      -     Gowravam

   "A" anadam        -     Aanadam

  "D" hanam          -     Dhanam

       "I"  shwaryam     -     Ishwaryam

"UGADI" 

Nandana Nama Samvatsara Ugadi Subhakankshalu ! Happy & Prosperous Year

                                             Ugadi Lakshmi Nivedyam

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Ugadi Festival 2012

Noothana Samvatsara Subhakankshalu

                                                 Ugadi Subhakankshalu

Ugadi is the new year's day for the people of Andhra Pradesh and also for the Telugu people all over the World. Ugadi marks the beginning of the Telugu New Year.  It also brings happiness with the onset of 'Vasanth Ruthu'. Ugadi makes the first day of the Telugu New Year. Chaitram is the first month in Panchagam which is the Indian calender. This day comes in March or April as English calender. Lunar calender house a sixty year cycle and starts the new year on Ugadi i.e. on "Chaitra Suddha Padyami". After completion of sixty years the calender starts a new with the first year.

Ugadi is the most important festival for Hindus. According chandramana Ugadi is celebrated on the bright fortnight (Shukla Paksha) of the month. Chaitramasa in the first month and first season of the year. It signifies the onset of spring and the end of the winter season. All these important elements are present, this day has special significance marking the commencement of a new year. It is believed that Lord Brahma, the creator of the Universe starts creation on this day. This means that Uagadi is the new year, new month and new day. Lord Brahma created days, nights, months, years and seasons.

Member of the houses take oil bath before praying after that they take ugadi prasadam. The eating of a specific mixture of six tastes called Ugadi Pachadi. Ugadi Pachadi made with raw mango, neem flowers, jaggery, tamarind pulp, green chilli and mixed with salt. The eating of specific mixture of six tastes called Ugadi Pachadi. The significance of these food is as follows neem - bitter ness, raw mango - tang, jaggery - sweet ness, green chilli - spice, tamarind pulp - sour ness, salt - uppu. It is symobolizes the fact that life is a mixture of different experiences (happiness, sadness, anger, fear, disgust, surprise) which should be accepted together and with equanimity.

On the festival day the entrance of the houses and pooja rooms are decorated with flowers and mango leaves. They worship the God and eat special recipes of Ugadi, in the evening they go to the temple and listen 'Panchaga Shravanam' by priests or pandits. Priests tell how will be that year goes on . The special recipes of Ugadi festival are 'Mango Pulihora or Tamarind Pulihora', 'Bobbatlu' or 'Purnalu', Sweet Pongali, Garelu. The festival lunch would almost be same every year with few alterations or addings. 

Wishing all the viewers a Happy Ugadi in advance. May this Ugadi brings happiness and joy to you and your family.   

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Ivy Gourd / Dondakaya Kura with Green Chilli Karam

                                

Ingredients :

• 1/4 kg Dondakayalu / Ivy Gourd
• 2 Green chillies
• 1 pinch Turmeric Powder
• Salt

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 :

• Grind green chillies into a coarse paste & keep aside.
• Wash and cut dondakayalu into thin and lengthwise pieces.
• Cook dondakaya pieces along with salt & turmeric powder.
• Heat oil in a pan add popu ingredients & fry for 2mins.
• When they splutter add curry leaves, cooked ivy gourd pieces & stir
• Add ground chilli paste & stir well, cook on low flame with cover.
• After 2mins turn off the flame & trasfer into a serving bowl.
• Dondakaya curry with green chilli karam is ready to serve.
• Serve with hot rice.

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Lemon Poha / Nimmakaya Atukulu

                                     

Ingredients :

• 1 Cup Thick Poha / Aval
• 1 Green Chilli Chopped
• 1 pinch Turmeric Powder
• Fistful Peanuts
• 2 sp lemon juice
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Method :

• Wash poha and drain well & keep aside for 10mins.
• Heat oil in a pan add mustard, cumin seeds, red chilli & peanuts for fry.
• Once done add green chillies, curry leaves and fry for 1min.
• Next add soaked poha, turmeric powder, salt & stir well.
• Sprinkle little water on top and saute for 4 or 5mins on low flame.
• Remove from flame and add lemon juice & mix well.
• Transfer into a serving bowl. Lemon poha is ready to serve. Serve hot.

                                                       

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Bitter Gourd Curry With Ginger Garlic Paste

                                 

Ingredients :

• 1/4 kg Kakarakayalu / Karelas
• 1 Onion Chopped
• 1 pinch Turmeric Powder
• 1/2 sp Coriander Powder
• 1/2 sp Red Chilli Powder
• 1 sp Ginger Garlic Paste
• 1 sp Sugar
• Salt to taste

For Popu :

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

Method :

• Wash peel karelas and cut into round pieces.
• Boil bitter gourd pieces along with salt & turmeric powder.
• Don't boil too much and then drain.
• Heat oil in a pan add popu ingredients and fry.
• When they splutter add curry leaves, onions and fry.
• Once the onions are tender add ginger garlic paste and fry for some time.
• Add kakarakaya pieces, red chilli, coriander powder and fry on low flame.
• Lastly add sugar & fry for some more time & turn off the flame.
• Bitter gourd allam vellulli curry is ready to serve. Serve with white rice. 

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Dal With Raw Chintakaya Thokku / Raw Tamarind Dal

                                

Ingredients :

• 1 Small Cup Toor Dal
• 1 sp Chintakaya Thokku (Uppu Chintakaya)
• 2 Green Chillies Chopped
• 1 Onion Chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Cumin Seeds
• 1 Red Chilli Crocked
• Curry Leaves
• Coriander Leaves
• 2 sp Oil

Preparation :

• Wash and pressure cook toor dal, raw tamarind pachadi in separate bowls.
• Let it cool for some time, remove the lid & squeeze the chintakaya thokku.
• And add to this juice to cooked dal and mash it.
• Heat oil in a pan add popu ingredients and fry.
• When they splutter add curry leaves,green chillies, onions and fry.
• Add cooked dal, turmeric powder, red chilli powder and stir well.
• Cook for few mins and turn off the flame & transfer into a serving bowl.
• Garnish with coriander leaves and serve. Serve with hot rice or roties.

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