Two to three weeks before Ganesh Chaturthi, artistic clay models of Lord Ganesha are made for sale by specially skilled artisans. They are beautifully decorated and depict Lord Ganesh in vivid poses. The size of these statues may vary from 3/4 of an inch to over 70 feet. The tallest Ganesha Idol made which stood 117 feet tall was situated in the city of Visakhapatnam in 2012. Ganesh Chaturthi starts with the installation of these Ganesh statues in colorfully decorated homes and specially erected temporary structures mandapas (pandals) in every locality. The pandals are erected by the people or a specific society or locality or group by collecting monetary contributions. The pandals are decorated specially for the festival, either by using decorative items like flower garlands, lights, etc. or are theme based decorations, which depict religious themes or current events. The priest, usually clad in red or white dhoti and uttariyam (Shawl), then with the chanting of mantras invokes the presence of Ganesha using the statue as a channel, or body for his energy. This ritual is the Pranapratishhtha. After this the ritual called as Shhodashopachara (16 ways of paying tribute) follows. Coconut, jaggery, 21 modaks, 21 durva (trefoil) blades of grass and red flowers are offered. The statue is anointed with red unguent, typically made of kumkum and sandalwood paste. Throughout the ceremony, Vedic hymns from the Rig Veda, the Ganapati Atharva Shirsha Upanishad, and the Ganesha stotra from the Narada Purana are chanted. Some homes buy their own small clay statue, and after 1,3,5,7 or 11 days immerse it in a bucket or tub at home, so as not to pollute public lakes or rivers. After a few days the clay is used in the home garden. The main sweet dish during the festival is the modak (modak in Marathi, modakam/kudumu in Telugu, modaka/kadubu in Kannada and modagam in Tamil). A modakis a dumpling made from rice flour/wheat flour with a stuffing of fresh or dry-grated coconut, jaggery, dry fruits and some other condiments. It is either steam-cooked or fried. Another popular sweet dish is the karanji (karjikai in Kannada) which is similar to the modak in composition and taste but has a semicircular shape.
Posted on: Sat, 28 Sep 2013 15:58:21 +0000
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