Gudi Padwa marks the beginning of the New Year to the Maharashtrians. The advent of a new year heralds new hopes, new dreams and greater chances of prosperity and wish fulfillment and so it is celebrated with a lot of joy and pompousness throughout Maharashtra.
Every year my yearly festival celebrations begin with Gudi Padva 🙂 This year I celebrated it with some Shrikhand Puri 🙂
History of the Gudi Padwa in Maharashtra
According to Hindu mythology, on the day of Gudi Padwa, Brahma created the universe. It is also believed that it was on this day that Lord Rama killed Bali. It is one of the three and a half days in the Hindu calendar when each and every moment of the day is auspicious.
The first month in the Marathi calendar is Chaitra and Gudi Padwa is observed on Chaitra 1 or the first day of Chaitra. The most important event on the day is the hoisting of the Gudi (Victory flags) in front of the homes.
Gudi Padva is one of the most auspicious days in the Marathi Hindu Calendar and is considered ideal for starting new ventures and investment. It is believed that every moment on the Gudhi Padwa day is auspicious. The day also heralds the arrival of the spring season.
Farmers make it a point to plough the field on the Gudhi Padva day and they believe it will help in having a good harvest in the ensuing agricultural season.
The gudi, which is Brahma’s flag (Brahmadhvaj) is hoisted in every house as a symbolic representation of Rama’s victory and happiness on returning to Ayodhya, after slaying Ravan. Since a symbol of victory is always held high, so is the gudi (flag).
A Gudi is prepared by tying a bright green on yellow cloth with brocade to a long bamboo stick,along with sugar crystal(gaathi), Mango twig, neem leaves and a garland of red flowers. Over all this a copper or silver pot is placed in inverted position. A Gudi is normally hoisted outside the house or terrace or from a window for all to see.
Each element/part of Gudi has its own importance or significance.
Pushpar haar=Garland of Flowers=Mangalay=Wellness
Saakhar Gathi=Sugar Garland=Madhurya=Sweetness
Jari Saree=Brocade Indian Attire=Vaibhav=Prosperity
Haldi Kunku= (turmeric) and kumkum (vermilion powder=Saubhagya=Yoyous state of wifehood/fortunateness
Gudi Padwa Offerings
Offering made of neem leaves and neem flowers and jaggery is distributed on the day. The offering consists of neem leaves and neem flowers, soaked dal, cumin seeds, honey or jaggery and asafetida. The offering symbolically indicates that life is filled with joy and sorrow
It is believed that this prasad strengthens your immunity system and you can fight diseases better.
After waking up early in the morning, people clean their homes and decorate the floors with beautifully drawn rangolis. Some even prefer to keep a pot with coconuts, flowers and mango leaves just outside their home. People decorate the lintel of every door with a bunting of mango leaves and flowers. Red flowers are used because red colour indicates auspiciousness.
They clad themselves in new clothes as well. Tasteful sweet dishes like shrikhand and jalebis are savored by the people. The ardor and excitement of the people on the occasion of celebration of Gudi Padwa in Maharashtra is great.
The primary sweet dish for Gudi Padwa is shrikhand, served with hot puris
A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – now, that’s something to yearn for!
1 1/2 cups full-fat curds
5 tbsp powdered sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands dissolved in 1 tbsp warm water
For The Garnish
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers
Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
Add the cardamom powder and saffron mixture and again mix well using the whisk.
Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
Puri is an indian bread made from wheat flour dough. Its generally accompanied with various indian vegetables and desserts.
1 cup whole wheat flour (gehun ka atta)
2 1/2 tbsp oil
a pinch of salt
oil for deep-frying
Combine the whole wheat flour, 2 tbsp of oil and salt all and knead into a stiff dough using enough water.
Knead again with the remaining ½ tbsp of oil and cover and keep aside for 10 to 15 minutes.
Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3″) diameter round.
Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.
Drain on absorbent paper and serve hot.
Batatachya Rassa Bhaji-Potato Gravy Recipe
Spicy Potato vegetable curry made with onions and tomatoes
4 medium sized potatoes,
4 small/2 medium onions/1 big onion,
1/2 cup green peas fresh or frozen,(optional)
4 green chilies or 2 tsp red chili powder,
2 tsp mustard seeds/cumin seeds,
garam masala or black Maharashtrian masala,
cilantro/coriander leaves for garnishing,
2 tbsp oil,
salt to taste,
1/4 tsp asafoetida,
1 tsp crushed ginger,
4/5 crushed garlic cloves,
Wash potatoes and peel them. Chop them into 1/2″ thick pieces.
Chop onion and chilies finely. Chop tomatoes and cilantro.
Heat a wok or a sauce pan. Add oil. When oil is heated, add mustard seeds or cumin seeds. As the seeds sizzle, add asafoetida and turmeric powder. After this, add 1/2 tsp chili powder in the tempering. This gives the gravy a nice deep red color. Also if you add chopped cilantro at this stage, it enhances the flavor of the curry.
Add chilies(if using), then chopped onions and fry until onions become light brown. Add chopped tomatoes and saute` until they soften, blend with the onion and oil separates from the mixture. Then add crushed ginger and garlic. Fry until just aromatic.
In goes peas and diced potatoes. Mix and add 2 cups hot water (hot water helps the vegetable cook faster). Cover and cook for 20 minutes.
Remove the lid and check if potatoes become tender. Add salt, masala and chili powder and mix. Let it simmer uncovered for 5 minutes to thicken the gravy.
Garnish with cilantro and serve with puri and shrikhand
Hope you all enjoyed this post..
A very Happy Gudi Padwa again:)