Nattai is one of the boldest and most auspicious ragas in Carnatic music — a powerful, energetic melody-scape whose grand phrases have made it the classic choice to open a concert. It is one of the five revered Ghana ragas (Nattai, Gowla, Arabhi, Varali and Sri), a group prized for their weighty, majestic character and their suitability for tanam, the rhythmic, pulsating style of improvisation. Nattai is a janya (derived) raga of the 36th melakarta, Chalanata.
Nattai has a striking, angular structure. Its notes are Sa, chatushruti rishabha, sadharana gandhara, shuddha madhyama, Panchama, shuddha dhaivata... more precisely it uses the bold combination of chatushruti rishabha, sadharana gandhara, shuddha madhyama, shuddha dhaivata and kakali nishada, and it moves in characteristic vakra (zig-zag) leaps that give it a commanding, heroic quality. These angular phrases, full of bright energy, are exactly why Nattai sounds so majestic and awakening.
The raga's auspicious, powerful character makes it the traditional opener of concerts, and it is closely associated with Lord Ganesha and with invocatory music. Its most famous composition — Muthuswami Dikshitar's "Mahaganapatim Manasa Smarami," an invocation to Ganesha — is sung at the start of countless concerts, setting a tone of grandeur and blessing for all that follows.
Students love Nattai because it is bold, exciting and rewarding to sing. Its angular phrases are memorable and its energetic character is invigorating, while its firm structure teaches command and confidence. Because it is so often used to begin a performance, students learn it early and hear it constantly. It is a wonderful raga for developing power and clarity in the voice.
The repertoire is grand and beloved. Beyond Dikshitar's "Mahaganapatim," Tyagaraja's "Jagadanandakaraka" — the first of his sacred Pancharatna kritis — is set in Nattai, a mark of the raga's exalted status. The raga also anchors many varnams and invocatory pieces. Its majestic, auspicious power keeps it central to the Carnatic tradition.