Ganesha Habba
Raghuram G Murtugudde
I feel like I missed a lot of fun associated with the Ganesha Habba.
Our family never really celebrated the elaborate Ganesha Habba and neither
did any of our relatives. It seems like the people from South Canara and
Mangalore area don't celebrate this particular festival. I grew up feeling
somehow that this was more of a Marathi festival. May be I remember my days
in Bombay. Can anyone say anything about who celebrates Ganesha Habba in
Karnataka? Do most kannadigas celebrate what we used to call Ganesha
Chaturthi? We did it in our high school where we used to go in a procession
with the school band and everything to bring Ganesha's idol and so on.
Just curious.
Raghu
PS: Sudhi, I was just being picky about your comment on what
other mothers would have done. No offense intended.
Swamy Bale
I don't know about north part of Karnataka, but in Hale Mysooru area(I mean
southern Karnataka, Ganesha festival is celebrated grandly. Basically I am
from a taluk called K.R.Nagar(yadathore), where the big Ganesha idol
(about 8ft) would be installed near bus stand. They used to get sponsors
for events lasting upto a month. Various types of events like Harikathe,
chitrageete, bhaavageete and dances would take place. In fact, there were
competetion among different parts of the town. "Alli P.B Srinivas chitrageete
ide kano,", "illi Sound of Music, Mohan Kumar party barthaaranthe".
Whenever there is a major event, no studies or no dinner. We used to spend
our times near Ganesha pendal.(This was during my middle and high school
times).
In every home, they keep Ganesha and immerse them in well or pond after
7 or 14 days. In our home we used get new Ganesha and immerse old one in
Kaveri river or irrigation channel which was closed to the town. We used
to have fireworks on Ganesha festival(since we don't celebrate diwaali)
Offcourse we used to eat lot of modak(kadubu)
Later we moved to Mysore. In Saraswathipuram, "thengina thota Rama Mandira",
they used to have week long of different events during Ganesha festival.
I feel like those days will never return.
Swamy
--
-------------------------------------------------------------------------------
SWAMY S. BALE
1265, N. Capitol Ave, #111 sb...@netcom.com
San Jose, CA 95132 s...@gogo.Sun.Com
-------------------------------------------------------------------------------
Sudhi
>
>I don't know about north part of Karnataka, but in Hale Mysooru area(I mean
>southern Karnataka, Ganesha festival is celebrated grandly. Basically I am
>from a taluk called K.R.Nagar(yadathore), where the big Ganesha idol
>
>I feel like those days will never return.
If it is any consolation (!), those days will never return no matter
where you are. Even for those who stay back home, life has changed
a great deal. Gone are the days when one could take a nice, quiet
walk on Sunday evenings, and (this would make sense to people who are
in the Basavanagudi area in Bangalore) sit in the M.N. Krishna Rao
Park munching boiled salted groundnuts and listening to the
orchestra singing film-songs.
The advent of TV has changed things for ever. Plus the congestion
caused by packing too many people in too small an area, and the
increased vehicular traffic which makes walks a less pleasant and
possibly even a hazardous experience.
Interestingly enough, there has not been a big increase in the
crime-rates on our streets. I mean that at least the crime-rate
has not been a factor in this changed lifestyle where people
prefer to stay home watching TV rather than go out for a walk.
In contrast, in US, I find that this factor is always on
people's minds. I have always wondered why it is so. But then,
I appear to be digressing...
>
>Swamy
Regards,
--Sudhi.
--
email : su...@ucs.usl.edu.
"Is he one of us or is he one of them ?" ---- so ask small-minded people.
Those of noble mind think the entire world as their family. [Hitopadesha]
Aravind Shenai
Raghuram G Murtugudde <rg...@konichiwa.cc.columbia.edu> wrote:
>
> I feel like I missed a lot of fun associated with the Ganesha Habba.
> Our family never really celebrated the elaborate Ganesha Habba and neither
> did any of our relatives. It seems like the people from South Canara and
> Mangalore area don't celebrate this particular festival. I grew up feeling
We do. In fact Ganesha Habba is a big festival for us. In fact, our annual
visit to Katapadi (a village near Udupi) is for Ganesha. We call it 'Chawati'
( a marathi derivative i think, like many other words in Konkani). But I am
not sure how widespread it is in the entire district.
-Aravind
--
ARAVIND SHENAI | Internet : she...@atax.eng.uab.edu
University of Alabama at Birmingham |
Vishwamber Yelsangikar
rg...@konichiwa.cc.columbia.edu (Raghuram G Murtugudde) wrote:
>
>
> I feel like I missed a lot of fun associated with the Ganesha Habba.
> Our family never really celebrated the elaborate Ganesha Habba and neither
> did any of our relatives. It seems like the people from South Canara and
> Mangalore area don't celebrate this particular festival. I grew up feeling
> somehow that this was more of a Marathi festival. May be I remember my days
> in Bombay. Can anyone say anything about who celebrates Ganesha Habba in
> Karnataka? Do most kannadigas celebrate what we used to call Ganesha
> Chaturthi? We did it in our high school where we used to go in a procession
> with the school band and everything to bring Ganesha's idol and so on.
>
I am from the North Karnataka(Gulbarga) where Ganesh Habba( Ganesh
Chathurthi)is one of the major festivals. There are functions in each
'galli' lasting for many days. To some extent this might be the influence
of Maharashtra which is about 100 miles from Gulbarga.
Vishwamber Yelsangikar
Network Engineer.
Notre Dame.
Dinesh Nettar
>In article <27j4br$n...@apakabar.cc.columbia.edu>,
>Raghuram G Murtugudde <rg...@konichiwa.cc.columbia.edu> wrote:
>>
>> I feel like I missed a lot of fun associated with the Ganesha Habba.
>> Our family never really celebrated the elaborate Ganesha Habba and neither
>> did any of our relatives. It seems like the people from South Canara and
>> Mangalore area don't celebrate this particular festival. I grew up feeling
>^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>
>We do. In fact Ganesha Habba is a big festival for us. In fact, our annual
>visit to Katapadi (a village near Udupi) is for Ganesha. We call it 'Chawati'
>( a marathi derivative i think, like many other words in Konkani). But I am
>not sure how widespread it is in the entire district.
>
>-Aravind
>
I thoroughly enjoyed Ahamad's description of Ganesha Habba.
OK, I am from Mangalore.
Ganesha Habba is called 'Chowthi' or 'Vinayaka Chathurthi'
and is celebrated. However, as Aravind says, it is more
common with Konkanis and other brahmins. My father's boss's
company used to make a big Ganapathi Moorthi (just like
the ones found in Bombay), paint it, and finally submerge
it in the river. For us, it was 'panchakajjaaya' and
'modaka' time. There is no 'Gowri' festival.
The more popular festival is Gokulashtami. Everyone
makes 'moode' (idli made in leaves). Laborers get
bonus, time off, etc. In the evening, 'mosaru kudike'
is a big event. However, it is not as big as Deepavali.
While we are at it, (Chandramana) Yugaadi and Rajyotsava Day
are not big items either. 'Vishu' (Suryamaana yugadi) is a big
event (probably because of the proximity to Kerala).
Sankramana (makara sankranti) is a big festival.
Christmas and Bakrid are also quite widely celebrated.
Dinesh Nettar
--
I can't sign, so here is my Thumb print:
--
I can't sign, so here is my Thumb print:
Raghuram G Murtugudde
>The more popular festival is Gokulashtami. Everyone
>makes 'moode' (idli made in leaves). Laborers get
Yes, I clearly remember these from my visit to various relatives in and
around Udupi. I also remember they had some other name like 'Kotte Kadabu'
or something like that. A nice pocket (a pyramid shape?) is made out of
these leaves (what leaves are they?) and the dough is the same as idli
dough, I guess. They also used to have a large variety of snacks made out
of Halasina Hannu (Jack Fruit?) and even the seeds used to be dried and
roasted or just steamed. There was that mango thing that was rolled up
like a mat ( called what?) and of course, various sandige and happalas.
There is also something called ' Paddu' that was like a small muffin
but made from a dough like that of the dosai. Jesus, I guess I do miss
home. As we walked for miles to the remote village near Mulki (Moolki?)
we used to pass thru groves of cashew trees. It is such a delight to eat
those fruits. The night sky is full of the fire flies. We used to catch
those and put them in a cotton bowl and watch it in the dark. It looks
truly amazing when white cotton is lit by these fire flies. And I remember
how people could hear the falling coconuts in the middle of the night
and run to collect the in the morning. Well, I guess I should stop
reminiscing now.
Raghu
Dinesh Nettar
>
>>The more popular festival is Gokulashtami. Everyone
>>makes 'moode' (idli made in leaves). Laborers get
>^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>
>
> Yes, I clearly remember these from my visit to various relatives in and
> around Udupi. I also remember they had some other name like 'Kotte Kadabu'
> or something like that. A nice pocket (a pyramid shape?) is made out of
> these leaves (what leaves are they?) and the dough is the same as idli
The leaves are palm leaves for cylindrical moode, and for pyramids,
these are usually leaves of jackfruit tree, stitched with very
thin needles made of coconut leaf ribs ('sinkri kaddi')
> dough, I guess. They also used to have a large variety of snacks made out
> of Halasina Hannu (Jack Fruit?) and even the seeds used to be dried and
There are many dishes made with halasina hannu.
Kadubu is one. It is made of finely chopped jackfruit (if it
is the 'barike' variety but not the 'tuLuve' variety),
finely ground rice and a bit of jaggery, wrapped in
plantain leaf or teak leaves and steamed.
> roasted or just steamed. There was that mango thing that was rolled up
The jackfruit seed ('pelathari' in Tulu) is sun-dried,
cooked in huli (it becomes mildly sweet), or roasted ('santhani')
> like a mat ( called what?) and of course, various sandige and happalas.
Mango juice is extracted, spread in a layer on a chaape,
and dried in the sun. Every day, you add another layer,
for about 7 days. Then you dry another 5 days or so, till
it is dry. You have 'mambaLa', which can be eaten raw,
or if sour mangos were used, made into a gojju or in huli.
Jackfruit juice is boiled and cooked until very thick
and rolled into a black ball. It keeps for months.
You can eat it raw or make 'payasa'.
>
> There is also something called ' Paddu' that was like a small muffin
I don't know about 'paddu' unless you are talking about
'puttu' which is a Malayali dish, and is made from
rice and coconut and steamed. There is also 'mudde' which
is also made of rice and coconut and steamed and eaten with
hot coconut chutney.
> but made from a dough like that of the dosai. Jesus, I guess I do miss
> home. As we walked for miles to the remote village near Mulki (Moolki?)
> we used to pass thru groves of cashew trees. It is such a delight to eat
> those fruits. The night sky is full of the fire flies. We used to catch
Cashew fruit is not that great in taste, and besides,
the juice stains your dress. Cashew nuts can be roasted
in the shell (which catches fire because of high oil),
and taste absolutely fantastic when fresh - nothing like
the drab white thing you get in plastic bags.
Tender cashew ('gosale' in Konkani) seeds are even more
tasty and a delicacy. They are expensive, but absolutely
worth it. They have a uniquely delicate texture and taste.
> those and put them in a cotton bowl and watch it in the dark. It looks
> truly amazing when white cotton is lit by these fire flies. And I remember
> how people could hear the falling coconuts in the middle of the night
> and run to collect the in the morning. Well, I guess I should stop
When we went to my grandmother's house, we rose before day break
and ran to collect the hundreds (no exaggeration) of small mangos
that fell from a giant tree, into the rice field. Then, my
grandmother and aunts would make 'mambaLa' or 'uppukari'
with each kid getting 10-15 mangos each. And we sucked on
the 'goratu' endlessly.
Dinesh Nettar
> reminiscing now.
>
> Raghu
Raghuram G Murtugudde
Dinesh mentioned 'mudde' made out of rice. I also remember 'mudde' made
out of ground 'raagi' if you know what I mean. That also tastes absloutely
amazing. Does anybody know what I am talking about?
We also used to have saute'ed core of the Banana Tree called 'dindu'
I think. Anyone else tried that? In NY, I can get those green plantains
except I don't have any recipes for them. Isn't there a way to make a
'pallya' out of it?
Raghu
Geetha Anandraj
In article <27qs3j$p...@apakabar.cc.columbia.edu>, rg...@merhaba.cc.columbia.edu (Raghuram G Murtugudde) writes...
Raghu,
Moodae and muddhe are totally two different things.
Moodae is different from 'muddhe'. We use use the same batter that is used
for iddli to make moodae but it is poured into a cup made of banana leaf and
eaten with mango pickle, coconut chutney etc.
Muddhe is made of ragi flour and we use to eat with "kudu saaru" or garlic
chutney.
This is how I make palya out of Green Plantain.
Green plantain (cut in 1" cubes) - 1
Onion (chopped) - 1/2
Green chillies(chopped) - 3 or 4
Lemon Juice - 1tbs. (this stops plantain from turning
black)
For seasoning:
Oil - 1tbs.
Mustard - 1 tsp.
Urad dhal - 1 tsp.
Asafoetida - 1/4 tsp.
Turmeric - 1/4 tsp.
Heat the baanali, pour the oil and heat it for about 1 minute or so. Add
mustard,urad dhal and asafoetida and fry till mustard pops. Add onion to this
and cook till onion is fairly brown. Add turmeric, chillies and plantain.
Add lemon juice and mix well. Reduce the heat to medium low cover and cook
till plantain is cooked. Keep checking and mixing couple of times. Plaintain
dosen't taste good if it is too smushy. About 10 to 15 minutes will do.
Hope this helps.
Regards,
Geetha
Geetha Anandraj
Hello Dinesh,
>> roasted or just steamed. There was that mango thing that was rolled up
>The jackfruit seed ('pelathari' in Tulu) is sun-dried,
>cooked in huli (it becomes mildly sweet), or roasted ('santhani')
After some 18 years I ate 'pelathari' roasted when I went back home couple
of months ago and sneaked in some with me so we can make some huli here.
>> like a mat ( called what?) and of course, various sandige and happalas.
My mother makes all these various sendige & happalas in winter time. She
dries them on her radiators which are pretty hot during winter here.
>Mango juice is extracted, spread in a layer on a chaape,
>and dried in the sun. Every day, you add another layer,
>for about 7 days. Then you dry another 5 days or so, till
>it is dry. You have 'mambaLa', which can be eaten raw,
Mambalas can be made using mango pulp you get in the stores.
>or if sour mangos were used, made into a gojju or in huli.
I guess you are talking about mango 'rasaayana'.
I am not very good at making the above said dishes. As long as my mother is
here I get every one of them.
>grandmother and aunts would make 'mambaLa' or 'uppukari'
Can anyone post the recipe for 'uppukari'? I miss that very much.
I have been trying very hard not to be homesick since we returned back from
India couple of months ago, please don't make it any worse than what it is. ;-)
Thanks for all the mouth watering information Dinesh.
Inthe
Geetha
krishnamurthy.raghunandan
Mudde, yes, why not - Ragi mudde (oh, lovely). Is it available here,
I am not sure, but it is possible to get. I will tell you guys one of
my great discoveries.
In London, one of the Indian shops on Tooting Main Streets had an item
called "KURUKAN FLOUR". With my little background of Malayalam I figured
out that this may have something to do with Raagi since it is called
KUVARAG in Malayalam. Skeptical though I was (since it came from Sri Lanka
in this case) I bought a packet and went home to find that it was indeed
our good old Ragi Hittu. Soon the news spread and the Kannada balaga members
were back to their Ragi mudde discussions.
Why not in USA, it is pretty much likely. Our Gujju shops can probably get
it if we insist on KURUKAN FLOUR , and our dear friend Raghuram would be
all in smiles :-))
Yes,Balekaayi pallya is widely known in karnataka/Kerala. Just that it needs
someone more experienced, who must give the recipe. If readers are interested I
can ask my mother, try it out myself later and post the recipe as usual.Cooking
is fun, you know, the desire to eat nice things can drive people to great
heights in cooking.
Namaskara
Raghunandana
Sudhendar H
culinary ignorance :-)
Can anybody send me a reliable recipe for BBB (Bisi Bele Bath)? By
reliable I mean a recipe that can handle inconsistencies in my skills?
Nothing fancy, just the basic stuff. I do have what my sis claims to be
the BBB powder which she sent me and I am running out of creative
excuses as to why I still haven't tried it.
E-mail should do fine but others on the net may appreciate its useful-
ness too.
Thanks,
-sudhendar h...@rpi.edu
Harish Amble
Yellarigu Namaskaara,
North Carolinadalli gaNeshana habba illiya hindu mandiradalli
neraverisidaru. Illiya gaNeshana habba prathi varusha marathi
mandaLadavare arrange maaDuththare. Illi kannaDadavaru bahaLa
kaDime. Aadaru kannDadalli logo maaDi haakuththeve.
Ibbaru marathi poojarru bandu manthra heLi pooje maaDisidaru.
Aamele marathi, kannada haagu telugu kooTagaLinda kaaryakrama
iththu. Iddella aadamele ooTa.
Illiya gaNeshana habba noDidaagella namma ooru chickkamagaLurina
gnyapaka aaguththe. Alli naavugaLella beLigge bega eddu, snaana
maaDi baTTaranna huDukakke hoguthidevu. Awaththina divasa baTTarugalu
siguvudu kasTa. baTTaru bandu pooje maaDisidamele thinDi ( Idli
kaDabu, modhaka, chakli ithyadi) thinnuththa iddevu. Alliya thanaka
yenu thinno haage iruththiralilla. gaNeshana vigrahavannu kumbaara
haTTinda thandu, Table mele koorisi, alankaara maaDi, competitionnige
iLithiddevu. Eega adella gnyapakisi konDare aLu baruthe. Yenu maaDodu
halliddare kaDale yilla, hallella hodamele kaDale thinnakke sikkitu.
Anda haage, Carolina KannaDa kaaTa October 9tharandu illiya hindu
mandiradalli seralide. Neevu yaaradaru North Carolinadalliddare
banni. ooTa channagiruthe. Naanu haaDuu heLathaiddini. Bere
kannaDadavarannu beTi maaDa bahudu. KanDitha banni.
Inthi nimma
Harisha.
Swamy Bale
Swamy Bale
>
>Mudde, yes, why not - Ragi mudde (oh, lovely). Is it available here,
>I am not sure, but it is possible to get. I will tell you guys one of
>my great discoveries.
>
>In London, one of the Indian shops on Tooting Main Streets had an item
>called "KURUKAN FLOUR". With my little background of Malayalam I figured
>out that this may have something to do with Raagi since it is called
>KUVARAG in Malayalam. Skeptical though I was (since it came from Sri Lanka
>in this case) I bought a packet and went home to find that it was indeed
>our good old Ragi Hittu. Soon the news spread and the Kannada balaga members
>were back to their Ragi mudde discussions.
>
>Why not in USA, it is pretty much likely. Our Gujju shops can probably get
>it if we insist on KURUKAN FLOUR , and our dear friend Raghuram would be
>all in smiles :-))
You can go to any grocery stores and ask for "buckwheat", which has
closest resemblence to raagi. That is what my uncle use to prepare mudde in
U.S.A
>Namaskara
>
>Raghunandana
>
Swamy
Raghuram G Murtugudde
of food, can I ask for another recipe? I love stuffed badnekai (egg plant)
but am not able to figure out what to use for the stuffing. I can find
really tender baby egg plants here in NY and I tried stuffing them with
breadcrumbs. It turned out pretty good but it's not the same. Does anybody
have if there is anything available in Indian stores that can be used
for the stuffing or how to make the powder?
Thanks a lot.
Raghu
Geetha Anandraj
> of food, can I ask for another recipe? I love stuffed badnekai (egg plant)
> but am not able to figure out what to use for the stuffing. I can find
> really tender baby egg plants here in NY and I tried stuffing them with
> breadcrumbs. It turned out pretty good but it's not the same. Does anybody
> have if there is anything available in Indian stores that can be used
> for the stuffing or how to make the powder?
>
Yes, I do have a recipe for stuffed badnekai but it may not be Karnataka
style. This recipe is called 'ennai kathrikai' in Madras and badnekai is
stuffed with spices & coconut and pan fried.
I'll post it on Monday.
Geetha
krishnamurthy.raghunandan
===========================================
PLACE: Intermediate School 74
61-15, Oceania Street, Bayside, New York
Date : Saturday, September 25, 1993.
We request you, your relatives and friends to come and prticipate in Pooja,
Lunch and Bhajan.
PROGRAM
-------
Assembly : 9-30 am
Swarna Gowri Pooja : 10-00 am. Followed by Varasiddi Vinayaka Pooja,
Vedaghosha and Maha Mangalarati
Lunch : 1-00 to 2-30 pm
Bhajan : 3-00pm. by Mrs.Prashantha Shashi and party
Aarati and immersion : 4-30 pm Flushing Meadow Park
Direction - By car
==================
L.I.E Going East: Exit 26 to Francis Lewis Blvd. pass first traffic light,
continue on winding service raod. Make right at second light, school is on
immediate left.
L.I.E Going West : Exit 28 to Oceania Street, Left at first light,
school is 100 Yds. on left side.
By Bus
======
Q-30 from 169th street and Hill side avenue.
Jamaica to Oceania Street
----------------------------------------------------------
For information call
718-423-8839 516-938-6104 718-631-0725
908-363-0998 718-848-6720 516-796-3509
212-725-7277 908-431-2201
APPEAL
======
Koota gratefully appreciates your generous donation for Gowri and Ganapathi
Pooja. Please make your tax deductable checks payable to Kannada Koota, N.Y Inc.If you are unable to attend the festival but still would like to contribute,
kindly make your check payable to Kannada Koota New York Inc., and mail to
64-59 228th Street, Bayside NY 11364.
krishnamurthy.raghunandan
who want to be satisfied with something that looks black, may be it is OK.
Buckwheat pancake for that matter has its own taste. But Raagi mudde lovers
seem to be unanimous in rejecting buckwheat mudde. Well, it is only a matter
of taste you see. "Mudde lovers" on the net will co-opt this view.
In more traditional terms, Raagi is Thampu (cool) while Godhi is Ushna (heat
producing). Probably the unique part of ragi is its husk and the sweetish-white
center, which combine to give a sweetish, yet coarse feel. For this reason
Raagi Ambali (like soup) has been popular for break-fast for generations now.
It is also recommended for diabetic patients due to its lower carbohydrate
value and thereby lower sugar content. The husk keeps the stomach filled and
prevents constipation. So, ragi malt has stayed on for generations as a popular
drink for the old and young.
For children, Odeda (broken) ragi hittu (odda-ragi-hittu coloquially), is
an excellent breakfast cereal. This is done by soaking the ragi for a day,
drying it partially for a few hours in shade and powdering it quickly in beesuva
kallu (grinding stone). The wet husk remains, while only the white center
comes out powdered.This powder is dried and stored.A spoon or two of this powder
is mixed in cold milk, poured into boiling milk and stirred to make a fine
paste. Jaggery (bella) is added to taste. Children (why, the not-so-young
like me too) love it. yummy is the word :-)
Ragi gives strength to the body without adding weight, so is the favorite
of Raita (farmer). In school we were taught a song, "Raagi mudde, thindu
thindu gattiyaadevu, eegaleega sappe akki thindu thindu ksheenavaadevu,
kaadige-hogi kasarathu maadi, rustum, bhale, bhale, bhale". :-)
Raagi-hurittu is perhaps the closest equivalent of the cereal-breakfast in
the west. Most of us as children would have known this, eaten with sugar+ghee or
salt+majige. For some inexplicable reason, Raagi hurittu gets bad within
a month or two in western countries (even in the fridge) whereas ragi-hittu
itself stores well for a year or more. For Ragi lovers, Raagi hittu gives
that variety to make rotti, dose' or mudde as the mood pleases.
Banni SWAMY mudde thinnona
Raghunandana
Balu Nadig
Ganeshana habbaku,
Ethanadinda etha
Sambhandavayya ?
Raagi mudde andaga
Raagi Huriyittina
Bagge heladiruvudu
Elliya nyayavayya ?
Namaskara
Balu