31 July, 2022

Nagara chouti hasi chigali tambittu & Nagara panchami bisi chigali tambittu |

ನಾಗರ ಚೌತಿ & ಪಂಚಮಿ ಯ ಹಸಿ ಮತ್ತು ಬಿಸಿ ಚಿಗಳಿ & ತಂಬಿಟ್ಟು

Our warm greetings to you All on nagara chouti & nagara Panchami festivals

The word hasi translates to raw and chigali translates to black sesame seeds and bisi translates to hot/cooked. The tambittu (laddu) is made using rice & rice flour.

During Shravana masa/sawan ka mahina, ie shravana shuddha chaturthi is being celebrated as Nagara Chouti festival and shravana shuddha Panchami is being celebrated as Nagara Panchami/Garuda Panchami (they both are siblings) in the state of Karnataka.

Naga/Nagara means shesha devaru (snake). So on this day we worship the Nagantargata sankarshana roopi Paramatma. It is believed that the shesha devaru is the one who brings affection between siblings and Parents and children. Not only that, but shesha devaru is considered as Chanda Purusha – the one who controls the mind-speech coordination of/in People (children).

This Pooja is mainly performed by the main/elder lady of the family on Chouti day and, by all the family members on Panchami day. So every year, on these days ie.. both Chouti and Panchami, the pooja is being done to show our gratitude in the form of mano vaak chalana (thought, word & deed) and thereby believing that he protects the worshipper, her siblings and children with wisdom and long life.

Though this festival is being celebrated all over the Karnataka, different parts of Karnataka celebrates this festival in its unique way. But one common thing is, everyone offers this chigali & tambittu to the shesha devaru.

The practice is , we offer hasi chigali and tambittu on Chouti day and the ladies in the family do not eat rice and dal etc like what they eat everyday, but they can eat different kinds of dishes made using rice flakes/avalakki, sooji, fruits, sweets etc which we call as phalahara

And bisi chigali and tambittu on Panchami day. It is believed that we should not make any kind of roasted, deep fried dishes on Panchami. So only steamed dishes are made on this day and the ladies can eat rice dal etc on this day.

On nagara Panchami we make one more kind of tambittu which is made using lentils, whole wheat, dry coconut, sesame seeds etc which is sweetened with jaggery and offer to God along with bisi chigali & tambittu. You can check the recipe of that here – Nagara Panchami tambittu

Ingredients :

For hasi chigali & tambittu :

For making hasi chigali :

Black sesame seeds – 5 tbsp
Grated dry coconut – 2 tbsp
Powdered jaggery – 2 tbsp
Cardamom powder – 1/8 tsp

Wash and rinse well the black sesame seeds for few times, add enough water and let it soak for 1 to 2 hours
Drain all the water, spread it on a clean white cotton clothe for 15 minutes
Transfer it to a mixie jar, also add grated coconut, powdered jaggery and cardamom powder and grind into coarse paste, remove from the jar and bind into equal sized 5 laddus

For making hasi tambittu :

Raw rice – 5 tbsp
Powdered jaggery – 2 tbsp
Grated dry coconut – 2 tbsp
Cardamom powder – 1/8 tsp

Wash and rinse well the rice, add enough water and let it soak for 1 to 2 hours
Drain all the water, spread it on a clean white cotton clothe for 15 minutes
Transfer it to a mixie jar, also add powdered jaggery , grated dry coconut and cardamom powder and grind into a paste, remove from the jar and bind into equal sized 5 laddus

For bisi chigali & tambittu :

For making bisi chigali :

Black sesame seeds – 5 tbsp
Grated dry coconut – 2 tbsp
Powdered jaggery – 2 tbsp
Ghee – 1/2 tbsp
Cardamom powder – 1/8 tsp

Clean and roast the sesame seeds well until aromatic in a pan
Now add ghee, grated coconut and roast for a minute more
Transfer to a mixie jar, also add jaggery and cardamom powder and grind into a paste, remove onto a plate, and bind into five equal sized laddus

For making bisi tambittu :

Rice flour – 5 tbsp
Powdered jaggery – 3 tbsp
Water – 6 tbsp
Grated dry coconut – 2 tbsp
Cardamom powder – 1/8 tsp

Dissolve jaggery in water, pass it through the strainer, heat and bring to boil
Add grated coconut, cardamom powder, reduce the heat to low and add all the rice flour at once in the centre and let it cook further for a minute
Take a ladle and stir continuously until it leaves the edges and comes out as a whole, remove from the heat
Transfer to a plate, let it cool a bit, then make 5 equal sized laddus