Vinayaka chaturthi or Ganesh chaturthi is an occasion of the birthday of Lord Ganesh,who has elephant head and human body."Vinayakan ",as the name indicates,is the Lord of beginning and Lord of obstacles,he's the "destroyer of sorrows and remover of obstacles" ,honoured with affection at the start of any ritual or ceremony and invoked as the "Patron of Letters" at the beginning of any writing.Ganesha has two Siddhis ,Siddhi (success) and Riddhi (prosperity). Wherever there is Vinayakan, there is Success and Prosperity.On the day of chaturthi,we decorate our house by drawing "kolams" with riceflour,flowers,mavela thoram at door step, make a clay idol of lord and decorate it with sandal , kumkum and a very special aurgampul malai( a type of grass,which is very special to lord) and a beautiful umbrella is placed behind the idol.Then idol is placed in plantain leaf or mandap.Then at the evening puja is performed by chanting "Ganesha Sahasranamam". Ganesha is very fond of sweets,therefore payasam,modhakam or kozhukattai ,sundal ,fruits and other sweets are offered.After 2 days,the idol is immersed in sea.we usually immersed the idol in river near our house.
Kozhukattai and sundal was my "naivedhyam".Grandma is my greatest inspiration in cooking.Most of my recipes are her contribution.Same in the case of "kozhukattai" also.Those who had no steam cooker or iddli set like me,can try this... forgot to bring from india...I'm searching for one, for last few months..hmmm couldt find....... search is still goin on ... when i was wondering 'how to cook modhakam',grandma gave me this simple version of kozhukattai,cooking in boiling water......i'd like to share with u...
Jaggery or sugar 1/2cup (change to ur need)
water less than 1/4cup
Mix riceflour,grated jaggery,cococnut together.sprinkle some water if nesscery to mix the ingredients.Make small balls or rice dumplings and keep aside.In a saucepan,boil 2 cups of water.when water started boiling,put rice balls in it.cook for 10-15min.
Chickpeas 1 1/2cup
Grated coconut 3tsp
Urad dal 1/4 tsp
Red chillies 4 -5
curry leaves 5 -6
Asafoetida 1 pinch
Soak chickpeas overnight or atleast 8 hours before making sundal.Wash n pressure cook peas with salt for one whistle.Decant the water and let it stand for few mintutes.In a kadai,heat up the oil,musturd seeds,urad dal.redchillies,curryleaves and asafoetida.Remove from heat,now add cooked peas and coconut .stir to mix well.
Instead of grated coconut,dry coconut or copra chopped can also be used.