Pooja is made very early in the morning. The offering is balls made of leftover rice and sarkarai pongal from the previous day. These are placed neatly on turmeric leafs and offered to the crows, to bless us with the same unity they have with their clan.
meaning, here i touch/offer these colorful rice balls to you crows, i wish my family always stay united, just like yours. After the pooja, we need to bath and eat the leftover rice, not the one offered to crows, there will be some leftover rice kept separately for breakfast. We usually have it along with curd.
When i discussed this tradition with +sangeeta khanna sometime back, she enlightened me that seasonal changes causes good gut bacteria in these leftover food, so traditions like these prepare our body well for the oncoming change in the air.
But many don’t value these traditions much these days, we simply shut them off and it ends abruptly. Our grandparents are definitely wiser than the docs now, so let us continue the old eating habits and free ourselves a bit from trouble.
The menu on this day is simple mixed/variety rice like lemon rice, coconut rice, Ellorai, puliyodharai and aviyal. I usually make lemon rice and coconut rice, but this year, i tried to do ellorai/sesame seeds rice. It is a pretty easy rice to make, you can make the spice powder ahead and store in the fridge.
- Dry roast each and every ingredient separately except hing and salt. Let them cool well. Grind them along with hing and salt into a fine powder using a mixer.
- Spread rice on a flat plate and fluff it up with a fork.
- In a tadka pan, heat oil, splutter mustard seeds, add chili, curry leaves, urad dal and cashewnuts. Let the dal and nut brown a bit. Take it off the stove. Add it to rice, mix well. Add ellorai powder and mix well.
- Check the taste and adjust salt, if needed. Serve or pack with your favorite curry for a delicious meal.