Thiruvananthapuram: The Pongala festival, celebrated on the 25th of this month, marks the main celebration at the Attukal Bhagavathy Temple, referred to as the Sabarimala of Women. Devotees from various parts of the state gather to partake in the Pongala Mahotsavam, a significant event where prayers are offered to Goddess Attukalamma through the preparation of Pongala and Nivedyam, believed to fulfill the desires of the mind.
One of the key offerings during Pongala is ‘Therali Appam’, a special dish dedicated to Goddess Attukalamma. It is believed that offering ‘Therali Appam’ can lead to the fulfilment of prayers. Alongside Therali Appam, devotees also offer ‘Sharkara Payasam’, ‘Kadum Payasam’, ‘Vellachoru’ (white porridge), white payasam, and ‘Mandaputtu’ to the goddess.
Here’s a simple recipe for preparing Therali Appam:
Ingredients:
- 2 cups fried rice flour
- 1 cup grated coconut
- 1 tablespoon cardamom powder
- 6 Bananas
- 1 tablespoon ghee
- 1 cup of jaggery
- Indian bay leaves (as required)
- Coconut leaf sticks (as required)
Preparation:
- Soak the rice in water for an hour, then drain and rewash it with water two to three times. Dry it for about 12 to 13 minutes and grind it into coarse flour.
- Roast the rice flour in a pan until fragrant. Remove it from the heat and let it cool.
- Heat water in a steamer and place the idli mould.
- In a pan, combine roasted rice flour, grated jaggery, grated coconut, and peeled bananas (mashed well). Mix thoroughly to ensure no lumps.
- Take an Indian bay leaf, place a lemon-sized piece of dough in the centre, and flatten it. Roll the edges of the bay leaf with the dough mix, pin it with a coconut leaf stick, and set aside. Repeat for the remaining dough.
- Steam the Therali Appams in the steamer for 12 to 13 minutes.
- Once cooked, remove the lid and set the Therali Appams aside.
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