Aadi Pirappu #Aadimasam #Bhagawatiseva #Neipayasam

Aadi Pirappu, the beginning of Aadi Masam is the day when we invite the Goddess Adi Parashakti into our homes to stay and bless us with happiness, while we pray to her with complete devotion.  This year, it is to be celebrated on 17th July 2025.

During the Aadi masam, it is common for people to perform Bhagawati Sevai puja at their homes to worship the Goddess mother. Tuesdays (Aadi Chevvai) and Fridays (Aadi Velli) are extremely auspicious, though it is to be noted that the puja can be performed on any day during the month as the entire month is considered auspicious for worshipping the divine Mother. 

The priest (Vadhyar) draws the Padmam himself and decorates it with yellow turmeric powder and red Kumkumam. The vilakkus (either two or three as per the tradition of each house) are then decorated with flower garlands, chandanam(sandal paste) and kumkumam. They are filled with ghee and lit. The puja starts with the invocation of Lord Ganesh. This is followed by invocation of Goddess Parashakthi. Lalitha Sahasranamam, Lalitha Thrisithi Mantram, Durga Sooktham, and some chapters from the Devi Mahatmyam (Durga Sapta Shathi) are chanted, while offering various types of flowers to the Goddess.  The atmosphere is divine and one can actually feel the presence of the Devi when the puja is performed with sincerity and devotion. 

There are two neivedyams offered during this puja, the delicious Nei Payasam and Ulundu Vadai. The neivedhyam is then offered as prasadam to all those who are attending the puja.

Here is the recipe for the Nei Payasam

Ingredients

Raw Rice – 250 gms.

Jaggery - 1 Kg.

Ghee – ½ Kg

Cardamom – 6-8 crushed to powder

Fresh coconut – finely sliced ½ cup

Method of Preparation

First sauté the thinly sliced coconut pieces in ghee till they turn slightly brown. Keep aside.

Wash the rice well and cook.

Powder the jaggery/vellam/gud (you can use powdered vellam available in grocery stores). Take the jaggery in water just enough to dissolve in a thick bottomed vessel or Kadhai.

Boil it till all the jaggery melts and dissolves into syrup. Strain for impurities.

Add the cooked rice to the jaggery syrup and stir continuously while adding ghee little by little. You have to ensure that no lumps are formed. The mixture will thicken as you keep stirring. It will slowly start leaving the sides of the vessel. Add the powdered cardamom and the coconut slices.

The delicious Nei payasam for neivedyam is ready.

(For a variation you can sauté some cashew and raisins in ghee along with the coconut slices. It tastes really good.)