Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Chaitra Gauri Haldi Kumkum Ceremony

Chaitra Gauri Haldi Kumkum

Chaitra is a first month of the Hindu calender. The first day of Chitra month is 'Gudhi Padwa' which is the Marathi new year. From the third day, Chaitra Gauri goddess (wife of Lord Shiva) is woshipped for one month. It is believed that the goddess Parvati visits her maternal home and stays there for a month. The haldi kumkum ceremony is performed during this one month. The raw mango drink and raw mango dal, or chutney, is the main menu for this ceremony. It is a perfect occassion for ladies and kids to get together and dress up in traditional attire.

Recipe for raw mango dal or Kairichi dal

Recipe for raw mango drink:

Preparations in progress...

Preparations in progress...

Haldi Kumkum

Decorations

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Misal-Pav with Kat

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Misal-Pav with Kat

Serves: 2-3 persons

Ingredients:

For Matki Usal:

  • 1 cup sprouted matki or sprouted moth beans
  • 1 boiled potato chopped into pieces
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds or jeera
  • Pinch of asafoetida
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1½ teaspoon kolhapuri masala or Maharashtrian goda masala
  • Salt to taste
  • 1 tablespoon chopped cilantro
  • 2 cups water

For the Kat or Rassa:

  • 1 cup dry grated coconut
  • 1 cup chopped onion
  • 3-4 garlic cloves
  • 4 tablespoon oil
  • ¼ teaspoon red chili powder
  • 2-2½ cup hot water
  • 2 chopped tomatoes
  • ¼ teaspoon clove powder
  • ¼ teaspoon cinnamon powder
  • 1 teaspoon garam masala
  • ½ teaspoon coriander powder
  • 1 teaspoon kolhapuri masala
  • Salt to taste

To assemble:

  • 2-3 cups farsan/spicy sev mixture
  • 1 onion chopped finely
  • 2-3 tablespoon chopped cilantro
  • White bread slices or dinner rolls

Method:

Matki Usal:

  1. Heat oil in a pan. Add cumin seeds and asafoetida. Add sprouted moth beans or matki and potato. Stir continiously for 5 minutes.
  2. Add red chili powder, turmeric powder, kolhapuri masala and salt. Mix well. Add 2 cups water and let the mixture boil. Cook on medium-high flame until beans are fully cooked.
  3. Switch off the flame. Add chopped cilantro and keep it aside.

Misal Kat:

  1. Heat 2 tablespoon oil in a pan. Add grated coconut and chopped onion. Chop garlic cloves and add it to the pan. Cook on a low-medium flame until the raw smell goes away. Do not burn the mixture. Turn off the flame and keep the mixture aside. Let it cool down completely.
  2. Add the cooled mixture to the grinder and make a smooth paste by adding little water.
  3. In the same pan, heat 2 tablespoon oil and add red chilli powder. Add chopped tomatoes. Cook it for 5 minutes. Add the grounded paste into the pan. Mix well and cook for 10 minutes on a medium flame. Make sure the mixture is not burning.
  4. Add clove powder, cinnamon powder, garam masala, kolhapuri masala, coriander powder, and salt. Mix everything and cook for another 10 minutes.
  5. Add hot water into the pan and mix carefully. Let the mixture boil and then turn off the gas.

How to assemble:

  1. Get a bowl and add farsan. Then add matki usal or bean curry. Add hot kat or rassa on top. (you can add kat according to your spice level)
  2. Garnish with some more farsan, chopped onion and chopped cilantro on top.
  3. Serve hot with bread slices or dinner rolls.