Godumai Pittu is a traditional dish of Tamil Nadu prepared as the evening prasaadam during Navaraatri.
Fridays which fall within the nine days of Navaraatri are very auspicious days. Elaborate poojaas are performed in the mornings.Women are invited for the pooja and they are considered as the Goddess personified and worshipped accordingly.They are treated with a grand traditional feast and are gifted with sarees and cosmetics. Sakkarai Pongal and aama vadais are traditional offerings made to the Goddess and served during lunch.
It is customary to prepare Pittu on Fridays as the evening prasaadam.
THESE DOLLS ARE FROM TIRUPATI AND THEY ARE CALLED MARAPAACHIS. THE AUTHENTIC MARAPAACHIS ARE MADE OF RED SANDAL WOOD KNOWN AS RAKTA CHANDANA IN SANSKRIT. THE WOOD HAS GREAT MEDICINAL VALUE .THE RED SANDAL WOOD PASTE IS GOOD FOR SKIN AND IT HEALS PIMPLES, RASHES AND BOILS. EVERY BRIDE IS PRESENTED WITH A PAIR OF MARAPAACHIS BY HER PARENTS DURING THE WEDDING.
MARAPAACHIS COMMAND A PROMINENT POSITION AS THE RAAJA AND RAANI IN THE NAVARAATRI KOLU.
THE SCULPTURE BESIDE THE MARAPAACHIS IS THAT OF GODDESS ANNAPOORNESWARI. SHE IS DECKED UP IN FINERY FOR THE NAVARAATRI OCCASSION.
Broken wheat - 2 cups
Salt - 1 pinch
Turmeric powder - 1 pinch
Sugar - 1 1/2 cups
Cardamom powder - 1/4 tsp
Ghee - 3 tbsps
Cashew nuts - a few
Fresh coconut gratings - 4 tbsps
1. Dry roast broken wheat till the colour turns red.
2. Cool the roasted broken wheat and dry grind until the texture resembles fine sand,and spread it out in a deep plate ( taambaalam ).
3. Add salt and turmeric powder to one cup of boiling water.
4. Sprinkle the water table spoon by table spoon and moisten the flour evenly using your palms.
5. A fistful of moist flour when pressed between your palm and your fingers should acquire and hold the same shape and crumble as soon as you release your hold. Stop adding water at this stage.
6. Bundle up the moist flour in a cloth, and steam it using any steaming unit for ten minutes covering the bundle with a lid.
7. Transfer the steamed flour to the plate and spread it out so that it cools down. Crumble the lumps if any.
8. Heat half a tbsp of ghee and roast the cashew nuts and keep aside.
9. In the same pan roast the fresh coconut gratings to a golden brown colour and keep aside.
10. Add one cup of water to the sugar and boil it till you get a syrup of two thread consistency.
11. When the sugar syrup starts frothing add one table spoon of ghee and switch off flame.
14. Add the roasted cashew nuts, roasted coconut gratings, cardamom powder and the remaining ghee and blend well.