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Ayudha puja - also known as shastra puja or astra puja - was a traditional day of observance considered to be an important ritual during the Navratri period in Tamil Nadu. Essentially involving the worship of weapons during ancient times when warriors offered prayers before battle, contemporary settings have since evolved to accommodate books, gadgets, vehicles, equipments, utensils as well as other household objects that bring a livelihood. As a way of reverence and gratitude, the day is observed as a celebration of knowledge and the prosperity that individuals wish to invite into their lives. Marked by worship in homes as well as places of work, one of the customs involve decorating a white pumpkin with turmeric and vermillion before smashing, to signify the banishment of negative energies. Like most other Indian festivals where food preparations are key to celebrations, ayudha puja also involves preparing a host of dishes to commemorate the day.
Seeyam
A specialty of the Chettinad cuisine, seeyam or suzhiyam as it is popularly known, is a sweet version of the bonda comprising of a chana dal-jaggery stuffing coated with a lentil and rice based batter. The deep-fried snack utilises cooked chana dal sauteed with grated coconut before being cooked down in jaggery syrup, after which it is rolled into morsels and batter fried until golden-brown. Best served hot, home-style preparations also opt to use idli batter as the coating, to give it a fluffy-crisp texture or simply opt to use crushed rice flour instead of soaked rice and urad dal. Eaten for breakfast or as a snack, the suzhiyam version includes the addition of refined flour for added body.
Poom Paruppu
With chana dal as the key ingredient, the poom paruppu is a sundal variation that utilises soft-cooked lentils tossed with the usual suspects of grated coconut, red chillies, curry leaves and mustard seeds. Seasoned lightly, the kadalai paruppu sundal is also prepared with the intent of offering to goddess Durga, before it is relished alongside a full spread or simply as a snack. The preparation derives its name from the texture of the chana dal being compared to being tender and delicate like a flower, due to being cooked to the point where it is soft and yet retains its structure.
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Semiya Kesari
Image Credits: Thattukada
An underrated sweet preparation that is based on sweetening strands of roasted vermicelli in ghee, the kesari is another version of the classic semolina preparation. While some preparations prefer to cook the vermicelli in sugar syrup or jaggery syrup, other versions also include milk to enrich the dish. Texturally different than the grainy rava kesari, the semiya has a slight chew similar to that of cooked pasta. Authentic flavours include adding cardamom and saffron, as well as a pinch of orange food colouring to give it a vibrant appearance.
Pori Kadalai
What is the equivalent to a trail mix of sorts - the pori kadalai is a sweet and savoury mix of puffed rice, horsegram or peanuts and jaggery. Although the minimal ingredient mixture does not exactly constitute a recipe or preparation, the delicacy is placed as a traditional offering during rituals and later distributed amongst attendees, to honour. Served alongside a sundal preparation, the pori kadalai also includes variations where puffed rice and horsegram are tossed in a jaggery syrup instead of dry chunks being tossed with the two ingredients.
