Naivedya or Naivedyam of course means offerings of cooked food made to the gods. It is one of the five preliminary oblations during the worship of Ganpati, Durga, Shiva and Vishnu.
In Maharashtrian households, the Naivedya Thali includes a mix of popular and some lesser known dishes. The dishes are often prepared according to satvik guidelines: that is, without onion and garlic.
Modaks (stuffed with coconut, jaggery, poppy seeds, dry fruits and steamed on turmeric leaves) occupy pride of place among the Naivedya dishes, but there are also staples such as ‘Aluche Fatfat’ — “arbi” or colocasia cooked in plenty of tamarind (to reduce the risk of an itchy palate or throat). “Fatfat” refers to the sound the colocasia leaf makes once it begins to cook.
Colocasia leaves make a second appearance in the Naivedya Thali, in the form of the fried snack known as ‘Alu Vadi’ (also called ‘patra’ by some). Dry potato sabzi (Batatechi Bhaji) forms another element of the thali, followed by Puran Poli or Tel Poli (fried in oil on a tawa), Besan Laddoos, Koshimbir (prepared with cucumber), Chutney (prepared with coriander) and Vaalacha Bhirde (lima beans in a curry). Chapatis and steamed rice with toop (ghee) complete the meal.
The Naivedya Thali is presented to the Ganesh idol first, and once the puja is completed, devotees sit down to the same meal, served in a specific order on plantain leaves.
While these are the most common items seen in a Naivedya Thali, certain dishes (such as fresh, homemade shrikhand or deep-fried vegetable fritters) may be included or excluded depending on family or community customs.
For more Ganesh Chaturthi recipes, visit the Slurrp website or download the app.
