Wish you all a very happy Ganesh chaturthi.

Read about how Gauri tadige/Vayna pooja and Ganesh chaturthi is celebrated in Konkani homes(I am very specific to how it is celebrated at my home, every one has their own method of celebrating it, which is going on from generations). This festival is one of the very popular festivals of Hindu calendar year. From the day we came to US, we terribly miss all the festivities here. So I try to celebrate few of the important festivals in a small way here.

The Ganesha idols are kept in only few homes who are following the traditions for generations now. At my parents’ home, we don’t have this tradition, but we follow Vayna pooja. At my in-laws’ home, we bring home the Ganesha idol, but we don’t follow Vayna pooja.

The Ganesha festival would start with the loud speakers playing all Ganesha songs on these days. Every place we could see the festivities going on. The songs, the procession in which idol was brought home, the pooja bells, the fire crackers going on would make these days very special. We all kids would enjoy going to see the idols and always had a competition going on to see who saw more idols :).

Anyway, this year, I made a simple spread, where I picked up few very important dishes that are cooked at my in-laws’ place. I wanted to create a small festival environment at home. I picked these because for my husband, these dishes are a part of the festival. Then we did a small pooja, we played sukhakarta dukhaharta song in the background.

The above picture shows, rice(with the tulsi/holy basil leaves), mooga mole randayi, rice-chana dal paays, dali thoy, modak, nevri, idlis. Traditionally, khotte or hittuidlis cooked in jackfruit leaves are served on this day. Along with these idlis, fresh scraped coconut mixed with asafoetida water, coconut oil, ginger, green chilies, salt is served. While eating, these tasty coconut scrapings are mixed with powdered idli and savored by dipping it in the mooga mole randayi.

I am sending this to Lakshmi’s Ganesh festival event.

1 cup maida
Oil for deep frying

3/4 cup coconut
1/2 cup jaggery
1/2 tea spn cardamom powder
1 tea spn sesame seeds(til)

Heat 2 tbl spns of oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it a very stiff dough. Keep aside the dough for around 1/2 an hour.
Roast the sesame seeds lightly. Heat jaggery and coconut together till jaggery melts and forms a uniform mixture with coconut. Mix sesame seeds. Remove from fire and add cardamom powder. Mix well.
Take small balls of the dough, roll it into rounds (do not make the covering too thick). On the left side, keep the stuffing as shown.

Fold the right side, and press down the edges.

Heat oil and deep fry the nevris.

———- * ———-

For those who are interested to listen to the aarti songs and bring back those memories,

Sukhakarta dukhaharta(Jai dev Jai dev) aarti

Get this widget | Share | Track details

Sukhakarta dukhaharta song(Jai dev Jai dev)

Get this widget | Share | Track details

Following are links to Ganesha chaturthi songs which I remember vividly from childhood. They are closely associated with this festival.

A website on Ganesh Chaturthi, related information and eCards

29 thoughts on “Nevri/Karjikayi/Karanji”

  1. Happy Ganesha Chaturthi to you and your family Shilpa. Is that Ganesha Ji idol at your home here ?

    Shilpa: Sandeepa, it is an old picture from our collection. This picture was taken at my in laws’ place few years ago during Ganesh chaturthi.

  2. Happy Chaturthi to you and your family.
    Me too miss screaming “Govindan Govinda; Goooovinda” ๐Ÿ™‚
    Nice array of dishes you cooked there, served nicely on the banana leaf.
    Very well written articles on Vayna Puja and Chauti.

  3. Beautiful spread Shilpa. Yr idli mold looks different than mine ๐Ÿ™‚

    Shilpa: Suganya, those are basically small steel bowls that my mom got for me. So the idlis become thicker than the idli stand versions. I love these ๐Ÿ™‚

  4. Hi Shilpa…Happy Ganesh Chaturthi…I am missing all the fun at home…That is a great picture of Ganpati Bappa…May the celebrations bring all the properity and good health to you and your family…Take care

  5. Hi,

    I saw your lovely Karchikai and i have a question for you. My Karchikai did not come out cripy the looked and tasted great but they were soggy and not crisp like they are meant to be. Can you tell me what i may have done wrong with the covering??


    Shilpa: To make them crunchy, you need to add hot oil to the dough. Next time, increase the amount of oil in the dough a bit.

  6. Hi! hope all of you have enjoyed full meals of chavati[ ganesh chaturthi]I think we konkanis really over eat on these days . We too had full meals of modak, appe, bhaje valval etc.
    wish you and your family happy ganeshchaturthi and let us hope that we will be enlightened with more more good recipes.

  7. Great neivedyam for Lord Ganesha! This year due to heavy rains there has been not much celebrations in Bangalore! May be they will start today!
    Thanks for your lovely entry for our Ganesha event!

  8. I made nevryo too… but no khotte ๐Ÿ™‚ Madgane, batata sukke, dali saar, chakli…

    and I played Gajanana he ganaraya aadi vandu tujha moraya all day ๐Ÿ™‚

  9. Hi! Shilpa,
    I think you can send typical amchi menu for nopi or anantchaturdashi and for mhaalpaksh.As many want to pay respect to their departed souls [ specially on mhala amasa day] by making typical food , feeding brahmin n savasheen on that day and remembering them .
    Happy ganesh chaturthi once again.

  10. This time I also made all the traditional dishes- madgane and all the other goodies! My MIL made the nevri and laddoos. It certainly is nice to celebrate festivals here- to feel closer to home!

  11. I found this site just today. I was so happy to see this posting. We celebrated Ganesh chaturthi in same way as you have mentioned, with Vayana puja. This year even I made the same menu as yours except nevri. I also made Panchkadai ( panch kajjayya).

    Are you from Honnavar/Kumta?

    Thank you so much for the Arathi รขโ‚ฌล“Sukhakarta dukhahartaรขโ‚ฌย.


    Shilpa: Seema I am from Kumta. Thanks for your kind words.

  12. Hi,
    Congratulation and thank you for the recepie of Nevri. This is amazing. I am a Konkani too and infact this is the first time I have come across a Konkani website/blog!! I had a craving for Navri today so I was looking for the recepie and I found your websit. I will regularly visit your website for more recepie. I can Kokum Kadi there! yummy!!
    Keep up the good work!

  13. Such burnt karanjis ,it looks aweful ,you served that to God and Guest ????????
    Karanji ahs to be fried carefully also it tastes greatif we put the layers (even for the coconut fillings)

  14. HI AAYIS

    Happy Diwali
    Wow these looks great.. it looks so simple in pics but effort is needed
    shilpa can u tell me how much water i need to add to maida.?
    something went wrong with dough.. but i am happy they tasted good.

    Thanks a lot.

  15. I tried four times to make karanji. But it wasn’t crispy. Finally I followed ur idea of adding hot oil to the dough. Even without adding milk to dough, the karanji’s were crisp.. Thanks so much

  16. Hi

    My nevris taste great but covering is not crispy. when you say stiff dough – should the dough show some white flour – like it is need of more water. Is there someway to check it eg when you poke the dough with your fingers it should leave a hole there

    suggestions much appreciated


    1. Did you mix hot oil the flour while making the dough? That makes a huge difference and makes the nevri crispy. Not, not that stiff. Just make sure you can roll it easily.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top