Cheti Chand
The birthday of Water god (Varun Devta) Sai Uderolal or Jhulelal is called Cheti Chand and this day also corresponds to Guru Nanak’s birthday. Varun Dev as Sai Uderolal or Jhulelal has incarnated to protect Sindhis.
Cheti Chand is observed on the first day of the Sindhi Chet month (March – April) or Chaitra month in Hindu calendar; hence called CHET-I-CHAND. Cheti Chand is the beginning of Sindhi New Year. Businessmen take the day to start new account books.
This most popular Sindhi festival is celebrated on a day during the waxing phase of moon of Chet month.
The day holds importance that on this day Varun Dev appeared as Uderolal on the first day of Chet month to save Sindhis from the dictatorship of a ruler who wanted to destroy the Sindhi culture and Hinduism.
The main festival starts with the worships of Jhulelal and Bahrano. Men perform the folk dance, Chej on sindhi music before Jhulelal.
All the organizations or institutions dedicated to Sindhis celebrate this festival with gaiety and pomp. Aarti of the Sea God of the Sindhis, Jhoolelal Sain is done. The day offers the advantage of worshipping water – the elixir of life.
Baharana Sahib Consists of Jyot, Sugar Candy, Phota, Fruits, Akha. Behind is a Bronze Pot and a Coconut in it, covered with Cloth, Flowers, Leaves and Idol of God Jhulelal. On this day Baharana Sahib is taken to nearby River or Lake.
Several rituals are practiced during the festival of Cheti Chand which keeps the traditional spirit of the festival high.
An earthen wheat lamp (akshaoil) with five wicks is lit on a bronze plate which is filled with rice grains, pure ghee and vermillion; called Jyot Jagan is performed. Wheat Modaks decorated with vermillion, cardamom, almonds and cloves, topped with a large piece of refined sugar (Misri) and sprinkled with little water and unboiled milk surrounded with garland are also kept near it.
Five different types of fruits and some flowers are kept in a separate plate along with a copper jar of water which bore a coconut covered in a red cloth on it. The lamps and incense sticks are lighted.
Guji Deg (Tahiree) is a kind of sweet rice prepared to offer it to Jhulelal. This rice is prepared with pure ghee, cardamom, saffron, sugar, milk, water and rice. Channa (gram) and sweet rice are distributed as Prasad.
Lord Ganesha, also called the Vignaharta, the remover of obstacles is installed and worshipped. The Stutis in praise of Jhulelaal Devta are sung which are known as Panjras. The Panjras paint paint the beautiful pictures of word to worship Jhulelaal Devtaa. These are then followed by Bhajans, sung in the praise of lord Jhulelaal.
The vigor, enthusiasm, abundance and rhythm of Chhejj dance takes the worshipper into dream. The dancers make a circle with Dounjaas (sticks) in their hands and clap their sticks with the rhythm of the Dhol and to the tune of the Shehnai. It is performed by men only. More than seven dancers take part in it.
After the much enjoyment in dance Aaarti is performed, where songs are sung, in the praise of Jhulelal. People seek the blessings of good and welfare of all by spreading the lower part of the shirt or Kurta. This is called Pallav ceremony.
Holy water is sprinkled on the parishioners, which is called Chhando. The Guji Deg, Modaks and other Pooja material together are called Bahrano Sahab.
The young and old all performing "Chhej" in the procession march to the river front or sea shore. Bahrano Saheb is immersed in the water along with rice and sugar prasad called "Akho" among the singing of Lal Sain's Panjras and Palav to seek his grace.
There was a dictator named Mirkhshah who used to force Hindus to embrace Islam. The exploited Hindus prayed and underwent many rituals and vigil on the bank of Sindhu. In the evening, they worshipped God Varun, sang songs in his praise and prayed for their solace and salvation.
No new clothes or shoe were used. Men did not shave. On the 40th and final day, the River god appeared and spoke to them.
Then Varun devta took the form of Jhulelal as a son to Devaki and Rattanchand of Nasarpur on Cheti Chand, two tithis from new moon of CHET.
The astrologer called the child Uderolal. In Sanskrit ‘Udero’ means who has sprung from the waters.
The cradle of Uderolal would swing on its own; hence the child got the name “Jhulelal”.
The child Uderolal performed many miracles for Ratanchand and the inhabitants of Nassarpur.
Mirkhshah heard of this and became very anxious to know more about the mysterious child. Godly involvement always led to the defeat of Mirkshah.
Finally when Uderolal came face to face with Mirkhshah, he said,"Whatever you see around yourself is the creation of one and only God, whom you call 'Allah' and Hindus call 'Ishwar'. Hindus, Muslims and other human beings are all His creation". Jhulelal was known as the Asht Dev of Sindhis.
Cheti Chand is observed on the first day of the Sindhi Chet month (March – April) or Chaitra month in Hindu calendar. Cheti Chand is the beginning of Sindhi New Year. This most popular Sindhi festival is celebrated on a day during the waxing phase of moon of Chet month. In 2010, Cheti Chand will be observed on 17th March and is declared a gazetted holiday.
Some of the delicacies specially prepared on the occasion of Cheti Chand are enlisted here.
Juwar Jo Dodho
Aloo Tuk
Kanao
Kuti
Ingredients:
Wheat flour ------ 2 Cups
Onion, finely chopped ------ 1 No.
Ginger, grated ------ 1 Tsp
Green Chillies, finely chopped ------ 3-4 Nos. (According to taste)
Coriander leaves, finely chopped ------- 1 Tsp
Ghee or Oil ------- 2 Tbsp
Cumin seeds -------- ½ Tsp
Salt to taste
Method
Sieve flour and salt together. Add onion, ginger, green chillies, coriander leaves and cumin seeds to it. Mix them well and knead it into dough with the help of water. Make a ball by taking a small lump of the dough. Roll it in dry flour, pat with palm to flatter. Then make circular chapattis of it. Make thin or thick as desired. Place it on warm griddle (tawa). Shallow fry on each side till golden.
Serve hot with green chutney and ketchup.
Ingredients:
Large Oblong Potatoes ------- 5 to 6 Nos.
Pomegranate seeds ------- 1/2 cup
Chilli powder or Pepper powder ------- 1/2 tsp
Cumin powder ------- 1/2 tsp
powdered Kasuri methi ------- 1 tsp
Salt to taste
Oil to deep fry
Method
Wash the potatoes well and slice them into 6-7 wedges with skin intact. Heat oil in a pan for deep frying. Add wedges, cook till golden and crisp all over. Drain the oil and take out onto an absorbent kitchen paper. Transfer to a serving dish. Sprinkle Chilli powder or Pepper powder, Cumin powder and salt over it. Toss till flavours are well blended.
Serve with chapatti or rice.
Ingredients:
Wheat flour ------- 3 tbsp
Ghee ------- 4 tbsp
Sugar ------- 3/4 cup
Elaichi powder ------- 1/4 tsp
Water ------- 3 cups
chopped Almonds ------- 3 tbsp
Method
Heat ghee in a pan. Add flour and roast on slow fire, stirring continuously. Side by side add sugar to water and boil to make syrup. When the flour becomes golden brown, add the boiling syrup to it. Stir gently and continuously till excess water evaporates and the ghee separates. Add elaichi powder. Garnish it with chopped almonds.
Serve hot.
Ingredients:
Wheat flour ------- 250 gms
Rock sugar (misri) ground ------- 200 gms
Ghee ------- 200 gms
Flakes of Almonds ------- 1 tbsp
Cardamom powder ------- 1/2 tsp
Method
Sieve the wheat flour through a fine mesh. Heat ghee in a pan, add flour. Fry till flour is pinkish in colour. Cool it to room temperature. Mix together roasted flour, sugar, cardamom powder and almonds and cool very well. Store in an airtight container.
Serve cooled.
This most popular Sindhi festival is celebrated on a day during the waxing phase of moon of Chet month.
The day holds importance that on this day Varun Dev appeared as Uderolal on the first day of Chet month to save Sindhis from the dictatorship of a ruler who wanted to destroy the Sindhi culture and Hinduism.
The main festival starts with the worships of Jhulelal and Bahrano. Men perform the folk dance, Chej on sindhi music before Jhulelal.
All the organizations or institutions dedicated to Sindhis celebrate this festival with gaiety and pomp. Aarti of the Sea God of the Sindhis, Jhoolelal Sain is done. The day offers the advantage of worshipping water – the elixir of life.
Baharana Sahib
Baharana Sahib Consists of Jyot, Sugar Candy, Phota, Fruits, Akha. Behind is a Bronze Pot and a Coconut in it, covered with Cloth, Flowers, Leaves and Idol of God Jhulelal. On this day Baharana Sahib is taken to nearby River or Lake.
Rituals
Several rituals are practiced during the festival of Cheti Chand which keeps the traditional spirit of the festival high.
An earthen wheat lamp (akshaoil) with five wicks is lit on a bronze plate which is filled with rice grains, pure ghee and vermillion; called Jyot Jagan is performed. Wheat Modaks decorated with vermillion, cardamom, almonds and cloves, topped with a large piece of refined sugar (Misri) and sprinkled with little water and unboiled milk surrounded with garland are also kept near it.
Guji Deg (Tahiree) is a kind of sweet rice prepared to offer it to Jhulelal. This rice is prepared with pure ghee, cardamom, saffron, sugar, milk, water and rice. Channa (gram) and sweet rice are distributed as Prasad.
Lord Ganesha, also called the Vignaharta, the remover of obstacles is installed and worshipped. The Stutis in praise of Jhulelaal Devta are sung which are known as Panjras. The Panjras paint paint the beautiful pictures of word to worship Jhulelaal Devtaa. These are then followed by Bhajans, sung in the praise of lord Jhulelaal.
The vigor, enthusiasm, abundance and rhythm of Chhejj dance takes the worshipper into dream. The dancers make a circle with Dounjaas (sticks) in their hands and clap their sticks with the rhythm of the Dhol and to the tune of the Shehnai. It is performed by men only. More than seven dancers take part in it.
After the much enjoyment in dance Aaarti is performed, where songs are sung, in the praise of Jhulelal. People seek the blessings of good and welfare of all by spreading the lower part of the shirt or Kurta. This is called Pallav ceremony.
Holy water is sprinkled on the parishioners, which is called Chhando. The Guji Deg, Modaks and other Pooja material together are called Bahrano Sahab.
The young and old all performing "Chhej" in the procession march to the river front or sea shore. Bahrano Saheb is immersed in the water along with rice and sugar prasad called "Akho" among the singing of Lal Sain's Panjras and Palav to seek his grace.
Legend
There was a dictator named Mirkhshah who used to force Hindus to embrace Islam. The exploited Hindus prayed and underwent many rituals and vigil on the bank of Sindhu. In the evening, they worshipped God Varun, sang songs in his praise and prayed for their solace and salvation.
No new clothes or shoe were used. Men did not shave. On the 40th and final day, the River god appeared and spoke to them.
The astrologer called the child Uderolal. In Sanskrit ‘Udero’ means who has sprung from the waters.
The cradle of Uderolal would swing on its own; hence the child got the name “Jhulelal”.
The child Uderolal performed many miracles for Ratanchand and the inhabitants of Nassarpur.
Mirkhshah heard of this and became very anxious to know more about the mysterious child. Godly involvement always led to the defeat of Mirkshah.
Finally when Uderolal came face to face with Mirkhshah, he said,"Whatever you see around yourself is the creation of one and only God, whom you call 'Allah' and Hindus call 'Ishwar'. Hindus, Muslims and other human beings are all His creation". Jhulelal was known as the Asht Dev of Sindhis.
Time to celebrate
Cheti Chand is observed on the first day of the Sindhi Chet month (March – April) or Chaitra month in Hindu calendar. Cheti Chand is the beginning of Sindhi New Year. This most popular Sindhi festival is celebrated on a day during the waxing phase of moon of Chet month. In 2010, Cheti Chand will be observed on 17th March and is declared a gazetted holiday.
Recipe
Some of the delicacies specially prepared on the occasion of Cheti Chand are enlisted here.
Juwar Jo Dodho
Aloo Tuk
Kanao
Kuti
Recipe : Juwar Jo Dodho
Ingredients:
Wheat flour ------ 2 Cups
Onion, finely chopped ------ 1 No.
Ginger, grated ------ 1 Tsp
Green Chillies, finely chopped ------ 3-4 Nos. (According to taste)
Coriander leaves, finely chopped ------- 1 Tsp
Ghee or Oil ------- 2 Tbsp
Cumin seeds -------- ½ Tsp
Salt to taste
Method
Sieve flour and salt together. Add onion, ginger, green chillies, coriander leaves and cumin seeds to it. Mix them well and knead it into dough with the help of water. Make a ball by taking a small lump of the dough. Roll it in dry flour, pat with palm to flatter. Then make circular chapattis of it. Make thin or thick as desired. Place it on warm griddle (tawa). Shallow fry on each side till golden.
Serve hot with green chutney and ketchup.
Recipe: Aloo Tuk
Ingredients:
Large Oblong Potatoes ------- 5 to 6 Nos.
Pomegranate seeds ------- 1/2 cup
Chilli powder or Pepper powder ------- 1/2 tsp
Cumin powder ------- 1/2 tsp
powdered Kasuri methi ------- 1 tsp
Salt to taste
Oil to deep fry
Method
Wash the potatoes well and slice them into 6-7 wedges with skin intact. Heat oil in a pan for deep frying. Add wedges, cook till golden and crisp all over. Drain the oil and take out onto an absorbent kitchen paper. Transfer to a serving dish. Sprinkle Chilli powder or Pepper powder, Cumin powder and salt over it. Toss till flavours are well blended.
Serve with chapatti or rice.
Recipe: Kanao
Ingredients:
Wheat flour ------- 3 tbsp
Ghee ------- 4 tbsp
Sugar ------- 3/4 cup
Elaichi powder ------- 1/4 tsp
Water ------- 3 cups
chopped Almonds ------- 3 tbsp
Method
Heat ghee in a pan. Add flour and roast on slow fire, stirring continuously. Side by side add sugar to water and boil to make syrup. When the flour becomes golden brown, add the boiling syrup to it. Stir gently and continuously till excess water evaporates and the ghee separates. Add elaichi powder. Garnish it with chopped almonds.
Serve hot.
Recipe: Kuti
Ingredients:
Wheat flour ------- 250 gms
Rock sugar (misri) ground ------- 200 gms
Ghee ------- 200 gms
Flakes of Almonds ------- 1 tbsp
Cardamom powder ------- 1/2 tsp
Method
Sieve the wheat flour through a fine mesh. Heat ghee in a pan, add flour. Fry till flour is pinkish in colour. Cool it to room temperature. Mix together roasted flour, sugar, cardamom powder and almonds and cool very well. Store in an airtight container.
Serve cooled.
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