Saraswati pooja is celebrated on the 9th day of navaratri. Goddess saraswati is the presiding deity of the spoken word. Mounting on her swan, she plays on Kachchapi, her veena and is worshipped as the presiding deity of knowledge… To know a little more visit here …
This Saraswati pooja i made Suhiyan for neivedyam / prasadam
This is my entry for Vcuisine’s RCI-Tamil Festivals …
Suhiyan for Saraswati Pooja
Soak the urad dal for 3-4 hours in water.
Grind the urad dal in a processor or mixie with salt. The consistency should be a little thinner than what we grind for ulundu vadai (urad dal vadai)
Powder the jaggery and set aside...
Heat a kadai, add little water (1-3 tsp) and add the jaggery to it. Dissolve the jaggery in the water.
Once the jaggery starts frothing add the coconut and keep stirring on slow flame...
Cook till all the water is absorbed and the mixture thickens (if the mixture is rolled in the palm of the hands, one should be able to make small balls out of it). Add cardamom powder and keep aside...
Make small balls of the coconut mixture.
Dip the coconut balls in the urad dal mixture and fry them in oil
Another of D’s speciality…round and nicely made aloo paratha..eaten with some dahi (curd) and pickle..ahh what a combination
For the aloo balls, mash the boiled potatoes (aloo) with salt and turmeric.
Heat oil in a kadai, add jeera to it and let it crackele.
To this add finely chopped onion and saute till the onions are pink in colour
Add the ginger and garlic paste, also add all the masala powders and saute for a couple of seconds.
Add the mashed potatoes to the kadai and mix well.
Add jaggery according to taste. Also add the corriander leaves and mix well.
Cook for 2 minutes and then set aside and let it cool
Make aloo balls out of this mixture
Make chappatis with the dough, keep the aloo balls in the middle, fold and make parathas ....
Take a flat pan, heat it and cook the paratha on one side till it turns brown. Turn on the other side and cook it is also brown...add ghee on both sides and flip till the parathas gets nicely cooked and brown in colour...
Serve hot with curd and lemon/mango pickle...