Happy Navratri to All: Worship Goddess Kooshmanda on Navaratri Tithi:Chaturthi, Day–4 . Made Buta Dali Kakharu Tarkari


The fourth among Shakti Roopas is goddess Kushmanda. Kushmanda (Ku+Usma+Anda) has been originated from the world 'Ku' means 'a little'; 'Usma' is warmth, heat or energy and 'Anda' means the cosmic egg or universe. She resides in the universe, in the inner portion of Surya loka and she emanates a solar aura. It is believed than when there was only darkness prevalent all around, Goddess Kusmanda created the universe with her Sankalpa as a mental projection. Religious scriptures state that Primodial Shakti created this universe as an ‘Anda’ i.e. egg when she just emitted a splendid laughter. The abode of Kushmanda is Bhimaparvat

Also called as Ashta-bhujadhari, Goddess Kushmanda has eight arms. In her seven hands, she holds Kamandalu, bow, arrow, lotus, a jar of nectar, discus and mace, respectively. In her eighth hand there is rosary capable of giving eight Siddhis and nine Nidhis. She rides on a lion. Kusmanda in Sanskrit stands for pumpkin, which she likes most as a sacrificial offer.

On the fourth day of Navratra, the mind of the worshiper enters and stays in Anahata Chakra. As a result of her worship, the devotees get rid of all ailments and sorrows and are blessed with a long life span, fame, strength and health.

Mantra to be recited on this day: Om Kooshmandaaye Namah

Offerings to be made on this day must include traditional Sugar & Malpua.

“Sree Durga Saptashati” Patha to be recited: Adhyay – 5, 6, 7 and 8.

Color for the day is Orange.



Since Pumpkin represents Orange Color and is Kusmanda represents Pumpkin, why not make this awesome curry from Odissa. Channa Dal cooked with Pumpkin also known as Buta Dali Kakharu Tarkari.

This will make curry for 2 to 3 people.

Channa Daal (Lentil) : 1/2 cup soaked for 30 minutes in water2 cups pumpkin cut into medium size chunks

1 tbsp mustard oil


1 tsp panch photan ( equal portions of cumin seeds, mustard seeds, aniseeds, carrom seeds, fenugreek seeds)
2 dry red chilies broken
1 bay leaf
salt to taste

Heat oil in pressure cooker till smoking point.
Reduce flame and add panch photan.
Add bay leaf and dry red chilies
Add pumpkin, channa daal and salt to taste
Add 1 and half cups of water. Close the lid and cook on high till you hear 1 whistle.
Lower the flame and cook for another 2 minutes.
Switch off flame and allow pressure to drop.
Garnish with chopped coriander leaves and roasted and ground cumin seeds.
Serve with hot parathas or puris


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