Today marks the first day of the Navaratri or Dasara. So our Best Wishes to one and all. I was a little confused about the name of this festival. Some refer to it as Navratri and some others as Dasara. So I dug up some interesting info on the background of this festival and wanted to share some details here.

Navratri and Vijayadasami are associated with two symbolic traditions; the ancient worship of Goddess Durga and the much later mythology of Lord Rama victory over Ravana on VijayaDasami Day. Each region of India celebrate Dasara differently based on these traditions. The mythological background that forms the context of this festival are related in 'Markandeya Purana' and 'Devi Bhagavatha Purana' respectively. So whatever name we use, this festival essentially symbolizes Good winning over Evil. 

So each household follows a certain tradition according to what their forefathers deemed good for the family. We celebrate these 9 days with lots of prayers and naivedyam (offerings to God) to The Goddess and VijayaDasami (the 10th day) as the victory of Lord Rama. Also we seek blessings from all the elders in the family. Another tradition is arranging a 'Bommala Koluvu' (Arrangement of dolls/idols) and exchanging the auspicious 'Haldi and kumkum'.

Coming today's recipe.. I prepared Annam Paramaannam or Rice pudding as an offering to the Goddess. Elders at home always say that this is the most important payasam liked by The Goddess. To this day, the same payasam is prepared on every Friday (fav day of The Goddess') at my in-laws place. Here is how I prepared.

Ingredients -

Rice 1/2 cup
Milk 4 cups
Brown Sugar 1 cup
Almond-Cashew Powder 1/4 cup
Cardamom Powder 1/4 tsp
MTR Badam Feast 1 tsp (Optional)

Method Of Preparation -

Pressure cook rice with 1 cup of milk . (This can be done on the stove top also but I prefer the pressure cooking)

In a heavy bottomed saucepan, boil the remaining milk and add the boiled rice, almond-cashew powder, brown sugar (white sugar also would do) and let the whole mixture boil for about 4-5 min (The more it boils, the better the taste). But make sure it is being constantly stirred else there is always a chance it might get burnt.

Also add the cardamom powder and the MTR Badam Feast. This a very nice flavorful powder which I use in many sweets and a nice addition to the pantry! (This is totally optional).

Let the Kheer/Payasam/Pudding simmer for 2-3 min and transfer into a bowl. I then offered it to 'The Goddess'.

Makes Approx 5 cups
Preparation Time 45 min (incl the pressure cooking time)

Posted by Harini on Friday, October 8, 2010


  1. Anonymous Says:
  2. Waaahv....beatiful Bommala Koluvu... first time knowing this tradition for Navaratri...!!! Keep it up !!

  3. Suma Gandlur Says:
  4. Happy dasara to you and your family, Harinigaru.
    'Bommala Koluvu' now has become like a nostalgic memory.
    Like the twist of adding nut powder to the paramannam. I always add pacha karpooram to it.
    BTW, mee India trip ela jarigindhi. I thought of asking now since I wasn't bloghopping recently. :)

  5. Umm Mymoonah Says:
  6. Thank you so much for sending this delicious kheer to the event.

  7. The Kheer look wonderfully made. Happy Dasara to you & your family.

    Hamaree Rasoi

  8. Priya Suresh Says:
  9. Woww wat a beautiful post, happy navarathiri to u and ur family...delectable kheer..

  10. Khaugiri Says:
  11. Lovely Decoration dear... wish u a very happy navratri and dasara!!!!
    Thaks for the entry dear:)

  12. Padmajha Says:
  13. Happy Dusserha :).The kheer looks delish..

  14. Unknown Says:
  15. Happy Dusserha :-))))))))))Shruti

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