Beatific Butterfly from Backyard
(Of all the transplanted, showy flowers in the backyard, the butterflies are drawn to the wild ones which are known in this part of the world as weeds. Butterflies are precious! So now weeds have become part of the landscape.)
Today is Vara Lakshmi Vratham, an auspicious day on which Goddess Lakshmi Devi is celebrated with fasting, Pooja and neivedyam. It’s customary to share the Lakshmi Devi amma blessings with family and friends, and I am glad to share this day with you Net friends.
Neivedyam for the Pooja:
Chintapandu Pulihora (Tamarind Rice)
Sona Masuri Annam
Biyyam and saggubiyyam vadiyaalu
My Meal Menu:
Fasting in the morning.
Has ended the day with an early meal -small helping of each item from the Pooja neivedyam.
Cooking. Pooja and meditation
Great day! Calming cooking, peaceful Pooja in the morning hours.
Met good friends and had pleasant time in the evening.
Gongura From Backyard
Gongura Pappu from Amma
The gongura seeds I had planted in March are now thriving healthy plants. The generous gongura didn’t mind when I plucked some mature leaves for the Pooja neivedyam menu today. There are several ways to prepare gongura pappu, and the following recipe is from my amma. I thought it’s a great way to pay homage to her on this auspicious day through this favorite vantakam.
Ingredients and Preparation:
Preparation happens in two steps.
Toor dal: 3/4 cup
Fresh gongura leaves – 6 cups, tightly packed
Indian or Thai variety green chilli – 8, chopped to tiny pieces
Red onion or shallots – chopped to chunks, 1 cup
Turmeric – 1/4 teaspoon
Take the above ingredients in a pressure cooker. Add two cups of water.
In a mortar, add a garlic clove and 2 teaspoons of coriander seeds. Pound to coarse paste. Add this paste to the ingredients in pressure cooker. Mix. Close the lid and cook until everything has become soft, particularly the toor dal.
Salt – 1/2 teaspoon or to taste
Peanut oil or ghee – 1 tablespoon
From masala dabba: Following ingredients for inguva(asafetida) Tadka:
a sprig of curry leaves
4 pieces of one-inch, majjiga mirapa(dahi mirchi)
1/4 teaspoon of urad dal
a pinch each – cumin, mustard seeds and hing (asafetida)
Add salt to the cooked dal in pressure cooker. With a pappu gutti (wooden whisk), mash the cooked ingredients to fairly coarse paste like. Remove the dal to a bowl or vessel.
In a small pan, heat the peanut oil or ghee. Add the tadka ingredients in this order, from big to small: curry leaves, dahi mirchi pieces, urad dal, cumin, and mustard seeds. Continuously stirring, toast the ingredients to golden. When mustard seeds make pop sounds, sprinkle the hing. Stir for couple of seconds. Immediately add this fragrant tadka to the cooked dal. Mix well and cover with a lid so that the flavors and aroma of hing tadka are thoroughly absorbed by the pappu (dal).
Serve the gongura pappu with rice or roti. The blissful combination is the old classic: gongura pappu and freshly cooked, hot Sona Masuri rice with some ghee and vadiyaalu on the side. Heaven!
Gongura Pappu in Vadiyam Vadi on Muruku Peetam ~ For Meal Today