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Celebrated in Uttarakhand, especially in the Kumaon and Garhwal regions, the Harela Festival marks the onset of monsoon. Harela refers to the ‘day of green’, thus, highlighting the importance of greenery and nature. It is celebrated as a reminder of the connection between humans and nature. The festival is referred to as Hariyali or Rihyali in regions of Himachal Pradesh.
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This festival is also closely associated with agriculture as monsoon is crucial to farming in the regions. People worship Goddess Parvati and Lord Shiva and seek their blessings for a prosperous harvest and fertility of soil.
Around 10 days before the celebrations, seeds of barley, wheat, and other grains and pulses are sown. On the day of the festival (to be celebrated on July 16, 2024), seedlings are harvested, offered to Gods, and used in other rituals. Community activities on this day are also not just restricted to dancing and singing, families come together to prepare a feast. Here are some regional dishes prepared on this day.
Arsa
Arsa is a sweet dish prepared using jaggery and rice flour. After combining the ingredients with ghee and water, the sweet balls are deep-fried until golden brown and slightly crispy. Arsa is also offered to Gods. This dish is associated with the micro cuisine of the Garhwali region and is considered a sacred food during festive celebrations.
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Dubuk
Dubuk is a savoury dish made from ground lentils. Black grams or bhatt are cooked in ginger, garlic, cumin, turmeric, and mustard oil. One lentils are ground into spices and cooked, the mixture is reduced to a slightly thick consistency. This dish accompanies steamed rice and phulkas so well that you can experience gastronomic heaven in each bite.
Singori
Singori is a traditional sweet of Uttarakhand that originated in the Kumaon region. It is prepared by roasting khoya until it turns brown. It is then topped with dry coconut and raisins. While the rich and nutritious mixture is still warm, it is added to malu cone-shaped cups and left aside to settle overnight.
Baadi
Baadi is also a savoury dish prepared from roasted finger millet flour. Its recipe is also quite simple. After roasting the flour, it is cooked with water until the consistency is reduced to dough-like and served with ghee on top. This is a healthy and nutritious recipe, needless to say, gluten-free as well.
Gulgula
Gulgula is a sweet dish, rather sweet fritters that offer a melt-in-the-mouth experience. First, the batter is made by combining melted jaggery, wheat flour, and fennel seeds. Water is also added to prepare a slightly thick paste. Using a spoon, gulgulas are dropped in hot oil and cooked until they turn deep brown.
Image Credit: Wikimedia Commons
Kafuli
Kafuli is a green curry made from spinach and fenugreek leaves. It is not only delicious but nutritious as well. The greens are cooked with garlic, rice flour, mustard oil, and green chillies. This flavourful curry pairs best with rice or roti made from chickpea or wheat flour. Top it with ghee or butter for a sinful indulgence.
