How to arrange the "padis" for the golu

The Navratri dolls are arranged in several tiers. Nine is the maximum number of tiers in which these dolls can be arranged, depending on time and space constraints.

Steps 1-3:
These steps are devoted to the Gods. So a number of different idols of various Gods are arranged here. The kumbham or the ceremonial jar for holy water, which is a conical vessel, is filled with fresh water. Covering the mouth of the vessel with a silk cloth, a coconut and mango leaves are placed on top of it. This is kept on the first level.

Steps 4-6:
The next three steps are devoted to demigods and saints, great men like Swami Vivekananda and other national leaders who have sacrificed their lives for the country.

Steps 7:
Various sets such as the marriage set and the pongal set, which signify various human activities, are placed on the seventh step.

Steps 8:
The eighth step is devoted to various businesses and crafts, for eg. the Chettiar dolls (equivalent of Sethji)-a businessman and his wife are placed and their commodities like rice, pulses in cups and other utensils are kept in front of them.

Step 9:
The ninth step is the last step where the traditional wooden dolls called Marapachi are placed. These are male and female dolls that are dressed in colorful and shining clothes. Dolls of animals, birds, reptiles and other forms of evolution are also kept on this step.



On the 10th night after the ceremonial arti and prayers, the dolls are put to 'sleep'. And the next day, the exhibits are packed carefully in cloth or paper and preserved for use for the following year.

Arranging Navratri Kolu is also an event in itself. It means inviting neighbors, friends and other relatives to visit your home and view the Kolu decorated. Pleasantries and small gifts are exchanged amongst women. Women exchange coconuts, clothes and sweets amongst themselves. Sumangali (married) women also exchange bags containing a small mirror, turmeric, a comb and beetle leave with supari.

Tradional Vijayadasami day iyer recipes- Nivedyam

Paal Payasam 

Ingredients
 2 Litres full cream milk
 2 cups sugar
 2 1/2 tbsp rice (small grain)

Method
Clean and wash rice and set aside. Heat milk in a heavy bottomed vessel. When it comes to a boil, add rice. Cook on a low fire stirring from time to time. When rice becomes soft, add sugar. Cook till well blended and serve hot or cold.

Paruppu Vadai 

Ingredients

1 cup tur dal
or
1 cup Channa Dal
Oil for frying
 4 red chilles
 4 sprigs curry leaves
 3/4 tsp asafoetida powder
 Salt to taste
Method
Clean, wash and soak dal  for 3 hours. Drain completely. Grind the dal coarsely with red  chilles, curry leaves, asafoetida and salt. Do not add water.  Take a spoonnful of batter and pat into 5 cm Vadais. Make 4 to 5 Vadais at a time. Heat oil and deep fry Vadais, till crisp.

Sundalo "O" Sundal

Kadalakkai sundal(peanut)
Ingredients

• Groundnut / Peanut - 1 cup
• Grated Coconut - 3 tbsp
• Salt - 1 tsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Dry Red Chilly - 2
• Curry Leaves - some
• Asafetida - a pinch
• Oil - 1 tsp

Procedure
Clean and wash the nuts and pressure cook in water. Strain excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the curry leaves and coconut and stir for a minute. Mix in the cooked peanuts / groundnuts and salt and stir well for a few minutes. Serve hot.
Also try: If interested, you may substitute the dry red chilly with 2 green chilies and a fresh piece of ginger root. Cut these into small pieces and add along with the curry leaves.

Konda kadalai Sundal (Chickpea)

Ingredients

• Chick Peas - 1 1/2 cups Grated
• Coconut - 3 tbsp
• Salt - 1 tsp Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp Dry Red Chilly - 2
• Curry Leaves - some Asafetida - a pinch
• Oil - 1 tsp

Procedure
Soak the chick peas over night to prepare sundal the next day. Wash and clean the soaked chick peas and cook in water or pressure cook. Strain the water. Heat up the oil and fry the mustard seeds, urad dhal, asafetida, chilly and curry leaves in a pan. Add the coconut and salt and remove from heater. Stir to mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed.


Pattani Sundal (Green Peas)
Ingredients

• Green Peas - 1 1/2 cups Grated Coconut - 3 tbsp
• Salt - 1 tsp Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp Dry Red Chilly - 2
• Curry Leaves - some Oil - 1 tsp
• Lemon - 1/2
• (Optional) Mango - a small piece

Procedure
If using dry green peas, soak them over night to prepare sundal the next day. Wash and clean the soaked peas and cook in water or pressure cook. A strain the water and let it stand for a few minutes. If using fresh green peas, clean and cook them in some water. DO NOT OVERCOOK. Strain the excess water completely and set aside. Heat up the oil and fry the mustard seeds, urad dhal, chilly and curry leaves. Add the coconut and salt and remove from heat. Mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed. Switch off the fire and let it cool for a while. Then add the shredded mango and lemon juice. Mix well and serve hot. Do not reheat after adding the lemon, as the sundal may become slightly bitter.


Cherupayar Sundal (Green Gram Dal)

Ingredients

• Green Gram - 1 cup
• Grated Coconut - 3 tbsp
• Salt - 1 tsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Dry Red Chilly - 2
• Oil - 1 tsp
• Asafetida - a pinch

Procedure
Soak the green gram in warm water for over 1 hour. Clean and wash the gram and pressure cook in water. DO NOT OVERCOOK. Decant excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the coconut and stir for a minute. Mix in the cooked gram and salt and stir well for a few minutes. Serve hot.

Kadalai Parippu Sundal (Channa Dal)
Ingredients

• Channa Dhal - 1 cup
• Salt - 3/4 tsp Oil - 1 tsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Dry Red Chilly - 2

Procedure
Clean the channa dhal and cook in water. Try not to over cook. Decant the excess water completely and set aside for a couple of minutes. Heat up the oil and fry the mustard seeds, urad dhal and chilly. Add the cooked dhal and salt and stir for a few minutes. If interested, you may add coconut like in the other types.

Also try: Instead of using dry red chilly, you may use green chilly. You may also garnish with curry leaves as in the other types.

Navarathri 2012 -Bommai Golu starts on Oct15th and ends on Oct25th

The word Navaratri literally means nine nights in Sanskrit, nava means nine and ratri means nights. During this time, nine forms of Shakti/Devi are worshipped.

Navratri represents the celebration of Goddess Durga, the manifestation of the deity in the form of Shakti [Energy or Power]. Dasahara, meaning 'ten days', becomes Dussehra, as it is popularly known. It is celebrated as a doll festival exclusively for and by women.

Our First Golu - 2009

Golu:
During the festival of Navratri in South India, it is customary to display a "Golu", an exhibition of various dolls and figurines in odd (usually 7, 9, or 11) numbered tiers , also known as "Padis". These dolls and figurines comprise of Gods, Goddesses, demigods and more. The Golu's vary in theme from house to house - from the elaborate, extravagant ones to the simple, traditional and artistic ones.

The Navratri Golu commences with the keeping of a Kalasam, a holy brass or silver pot filled with water and topped with  a coconut  on mango leaves. This Kalasam is kept on the first level. In the evenings, a "Kuthuvilakku" is lit, which is a small lamp, in the middle of a decorated "kolam"(Rangoli), before the Golu and devotional hymns and shlokas are chanted. After performing the puja, the food items that have been prepared, are offered to the goddesses.

In the evening of "Vijayadasami", any one doll from the "Golu" is symbolically put to sleep and the Kalasam is moved a bit towards North to mark the end of that year's Navaratri Golu. Prayers are offered to thank God for the successful completion of that year's Golu and with a hope of a successful one the next year! Then the Golu is dismantled and packed up for the next year.