Thursday, June 7, 2012

Of Puran Arathi and Thambit Diva

As mentioned before we, TMDs brought in a fair share of festivals and customs and traditions from our land of origin. Along with these festivals came the peculiar traditions and one such is the Puran Arathi and Thambit Diva.

Puranach Arathi.: 

Puran is made with Chanach Dal and Gul (Chana Dal and Jaggery).( Probably this was made for festival to make puran poli). A little of this  puran was taken to form five tiny diyas. Five cotton wicks soaked in ghee is placed on these diyas.
During the puja, these were lit and arathi was done. This was the puran arathi. In most houses paramount importance was given to this Puranach Arathi and its importance was reiterated to all members. (Most of our customs imported from our place of origin was given special importance . Probably our ancestors feared losing these traditions over generations!

Thambitach Diva:

Unlike arathi, this was 2 diyas lit in front of the Kuldevata.
Thambit was made by mixing rice flour(I think) fresh grated coconut, jaggery and vela(cardamom) . This was made into 2 diyas with the help of a little milk or like in my Mom's house all this was mixed and kept in a plate. Two depressions made to hold the ghee soaked cotton wicks and this diya was lit.


Both Puran and thambit had to be consumed afterward.

3 comments:

  1. mangesh sirdeshpandeJuly 7, 2012 at 11:05 PM

    Dear Pratibha, I am sorry,but must correct you....tambit as we make in Maharashtra...is made of not rice flour ..but splitted chana/harbharaa/chick peas...we call this footaanne...or harbharyachee daall...after crushing ,the lady adds hot ghee + jaggery,gull...also velchee,and cooks on heat until it is ready for making ladoos or vadyaas of tambit...pl ask your eldest ajjee...

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  2. mangesh sirdeshpandeJuly 7, 2012 at 11:08 PM

    footanees are made not of raw daal but after roasting chanas/harbharas...after roasting they are spilt in two patrts like daal...and only the roasted ones are called footanee...

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  3. Thank You SirDeshpande. It is possible that the rice flour version was done in just my house( maybe started by someone for convenience and remained for the generations.) Thank you for the correct version.

    Are these then made into diyas and arathi done with it?

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