2nd & 3rd DayDevi Navaratri Alamkaram & Naivedyams



BalaTripurasundariDevi.



Picture source: Vijayawada Kanaka Durga temple&Hindupad

Bala Tripura Sundari is the second day Goddess of Durga Navratri 2010 in South Indian temple, especially in Vijayawada Kanakadurga temple. In 2010, Balatripura sundari is worshipped on 9th October, Saturday. Kanakadurga is worshipped in Bala Tripura sundari alankaram on this day.

Bala means small child.On this day small kids under 2to 10 age  girls will be given new clothes and gifts and they are feeded with food items and prepare especially Paayasam and offer to kids by inviting to home.,also called as ''Baalala Pooja".Even I remember that when I was child under the age 6years ,I used to go nearby houses and had a gift and feast from the invitee.Goddess Balatripura blesses her devotees with her pleasant smile in her face and Abhaya and Varada mudras of her palms. Balatripura sundari devi is a manifestation or Tejam of Goddess Lalitha Tripura Sundari, who is considered as the Goddess of Universe.

So for the second day prasadams are :Semiya Saggubiyyam Paayasam & Nalla Senagalu (Blackgram)

 Semiya/Saggubiyyam Paayasam ~ Semiya/Sago Porridge:

Ingredients:

• Sabhudana/Saggubiyyam-1/4 cup (size may be small or large chosen of your choice)
• Cashewnuts-6
• Raisins-6
• Almonds6-
• Ghee-1tsp
• Milk-2cups
• Water-1/2cup
• Sugar-1/2cup
• Elachi powder-1/2tsp

Preparation:

• Wash Sago /Saggubiyyam with water .
• Boil Sago in  water in a vessel or Cooker for 2whistles till it turns soft and transparent.
• Take a hard bottomed vessel and roast the nuts with ghee.
• Take a hard bottomed vessel,boil the milk and when starts boiling add sugar and keep the flame in medium,so that Sago do not stick the bottom
• Turn with spoon or with laddle to melt.
• When sugar starts melting ,add the boiled sago and mix well.
• Add the Elachi powder .
• Garnish with roasted nuts.
• Offer to Goddess and serve it either hot or cold.

Nalla Senagalu / Blackgram:

Ingredients:

• Blackgram/Kaalachana-1cup
• Water-2cups
• Salt -1/2tbsp
• Greenchillies-3no chopped
• Oil-1tbsp
• Cuminseeds-1/2tsp
• Mustardseeds-1/2tsp
• Mustard seeds-1/2tsp
• Gratedcoconut-2tbsp
• Redchillies-2no breaked.

Procedure:

• Soak the chana in water for whole night or for 3hours.
• Boil in the cooker for 3whistles by adjusting with salt.
• Take a pan and add oil,add the cumin & mustard seeds,when they crackles add the curryleaf and redchillies.
• Turnoff the gas.
• Take the boiled chana in to a bowl by draining all the water.
• Add these seasoning and offer it as Prasadam.
• Serve it hot.

Here is the Third day Alankaram of Devi & Prasadam Variety.





GaayatriDevi.



Goddess Gayatri devi is the alankaram (Goddess) to worship on the third day of Durga Navaratri 2010. In Kanakadurga temple of Vijayawada, Durga is decorated in Gayathri devi alankaram and offered special pujas. In 2010, Gayathri devi puja (Maha Thadiya) date during Dasara Navaratri is October 10th, Sunday.

Goddess Gayatri mata is one of the manifestations of Goddess Saraswati Devi, consort of Lord Brahma. She represents the energy, wisdom and virtue. Saraswati Devi is the Supreme Goddess of learning and knowledge. In the incarnation of Gayatri mata, Saraswati devi presented the Chaturvedas (four Vedas) to the mankind.Gayatri mata has ten hands hence also called as Dashabhuji. She carries Shankh (conch), chakra (discus), kamala (lotus), goad, noose and Rudrakshmala. Remaining two hands of the Goddess are depicted in abhaya and varada mudras.

Naivedyam is Ravva kesari and the way of making the recipe is as follows:

Ingredients:

• Sooji course/Bombay ravva-1cup
• Boiled water-2cups
• Foodcolor/Rosewater- apinch
• Cashews & Raisins & Almonds- few
• Ghee-2tbsp
• Elachipowder-a pinch

Procedure:

• Take a pan ,add 1tbsp of ghee and roast all the nuts and keep it aside.
• Now in the same pan,add the remaining 1tbsp of ghee and roast the sooji till,the ravva turns in golden color and releases the aroma.
• Keep the gas in to simmer,add the boiling water & add elachi powder,foodcolor.
• Stir with the spatula continuously while pouring the ravva.
• When the mixture comes closer ,add the nuts and switch off the flame.
• Serve with hot.