Navarathri, a nine-day Hindu festival dedicated to Goddess Durga, is a time for celebration, feasting, and merriment. One of the most important aspects of this festive season is the preparation of delicious and traditional recipes that are offered as prasadam (offering) to the gods and shared with family and friends.
In this article, we bring you 18 delectable Navarathri recipes that will make your celebrations even more special. From sweet treats like Sundal with Mixed Lentils and Coconut and Sweet Pongal with Jaggery and Ghee, to savory delights like Kozhukattai with Coconut and Jaggery Filling and Puliyodarai Rice with Tamarind and Spices, we have got you covered. Whether you’re looking for a special dish to offer at the temple or something to serve at your own Navarathri celebration, these recipes are sure to impress.
In this article, we’ll take you on a culinary journey through South India’s rich culinary heritage, exploring the flavors and ingredients that define Navarathri cuisine. So, without further ado, let’s dive into the world of Navarathri recipes!
Sundal with Mixed Lentils and Coconut
This recipe combines the nutritional benefits of mixed lentils with the creamy richness of coconut, making it a perfect snack for any time of day.
Ingredients:
– 1 cup mixed lentils (red, yellow, green)
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic, cumin, and salt. Cook for another minute.
4. Add the soaked lentils, grated coconut, and 1 cup of water to the pan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the lentils are tender.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Sweet Pongal with Jaggery and Ghee
Pongal, a popular South Indian dish, is a flavorful and comforting sweet dish made with moong dal (split green gram) and jaggery. This recipe adds an extra layer of richness with the use of ghee, making it a perfect treat for special occasions.
Ingredients:
– 1 cup split green gram (moong dal)
– 1 cup jaggery, grated
– 1/2 cup milk
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee
– Pinch of salt
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Drain the water and pressure cook the moong dal until it’s soft and mushy.
3. In a pan, combine the grated jaggery and 1/2 cup of water. Heat over medium flame until the jaggery dissolves.
4. Add the cooked moong dal, milk, cardamom powder, and salt to the jaggery mixture. Stir well.
5. Reduce heat to low and simmer for 10-15 minutes or until the mixture thickens slightly.
6. Remove from heat and stir in the ghee until it’s fully incorporated.
7. Serve warm or at room temperature.
Cooking Time: Approximately 30-40 minutes
Kozhukattai with Coconut and Jaggery Filling
Kozhukattai is a popular sweet dish from Tamil Nadu, consisting of steamed dumplings filled with a rich coconut and jaggery mixture. This recipe offers a delicious twist on the classic version, perfect for special occasions or as a snack.
Ingredients:
For the dough:
– 2 cups rice flour
– 1/4 cup water
– 1/4 teaspoon salt
– Ghee or oil for greasing
For the filling:
– 1 cup grated coconut
– 1/2 cup jaggery powder
– 1 tablespoon ghee
– 1/4 teaspoon cardamom powder
– Pinch of salt
Instructions:
1. Mix flour, water, and salt to form a dough. Knead for 5 minutes and rest for 30 minutes.
2. Divide the dough into small portions and shape each into a ball.
3. Heat a steamer or a large pot with a tight-fitting lid over boiling water.
4. Place the dough balls in a single layer, leaving some space between them.
5. Steam the kozhukattai for 10-12 minutes or until they are cooked and fluffy.
6. For the filling, heat ghee in a pan over medium heat. Add grated coconut, jaggery powder, cardamom powder, and salt. Stir until the jaggery dissolves.
7. Serve the steamed kozhukattai with the warm coconut-jaggery mixture drizzled on top.
Cooking Time: 20-25 minutes
Medhu Vadai for Navarathiri Prasadam
A traditional South Indian snack, Medhu Vadai (Sweet Lentil Fritters) is a popular offering during Navarathri celebrations. These crispy and sweet treats are sure to delight your family and friends.
Ingredients:
– 1 cup split red gram lentils (masoor dal)
– 1/2 cup grated coconut
– 1/4 cup jaggery powder
– 1/4 teaspoon asafoetida (hing)
– Salt, to taste
– Vegetable oil, for frying
– Water, as needed
Instructions:
1. Soak the lentils in water for at least 4 hours or overnight.
2. Drain and grind the lentils with grated coconut, jaggery powder, asafoetida, and salt into a coarse paste using a blender or grinder.
3. Heat oil in a deep frying pan over medium heat.
4. Using a spoon, drop small portions of the batter into the hot oil, shaping them into circles.
5. Fry until golden brown (about 3-4 minutes per side).
6. Remove and drain excess oil on paper towels.
Cooking Time: About 15-20 minutes
Kalkandu Pongal with Cardamom and Cashews
Kalkandu Pongal is a popular South Indian sweet dish that’s perfect for special occasions or everyday treats. This recipe adds the warmth of cardamom and crunch of cashews to give it an extra layer of flavor.
Ingredients:
– 1 cup moong dal
– 1 cup jaggery powder
– 1/2 cup ghee
– 1/4 teaspoon ground cardamom
– 1/4 cup chopped cashews
– 1/4 cup milk
– Water, as needed
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Drain the water and cook the dal with 3 cups of fresh water until mushy.
3. Add jaggery powder, ghee, cardamom powder, and cashews to the cooked dal. Mix well.
4. Gradually add milk to achieve the desired consistency.
5. Cook for an additional 10-15 minutes or until the mixture thickens slightly.
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Ellu Urundai with Sesame and Jaggery
Ellu Urundai is a traditional South Indian sweet dish made with sesame seeds, jaggery, and ghee. This recipe adds a delightful twist by incorporating the nutty flavor of sesame and the sweetness of jaggery. Perfect for any time of the year!
Ingredients:
– 1 cup sesame seeds
– 1/2 cup jaggery powder
– 1/4 cup ghee
– 1 tablespoon cardamom powder (optional)
Instructions:
1. Dry roast the sesame seeds in a pan over medium heat until fragrant and lightly browned.
2. In a separate pan, melt the jaggery powder with 2 tablespoons of water over low heat, stirring constantly, to form a smooth paste.
3. Add the melted jaggery mixture to the roasted sesame seeds and mix well.
4. Add the ghee and cardamom powder (if using) to the mixture and combine until a dough forms.
5. Shape into small balls or desired shapes and serve.
Cooking Time: 20-25 minutes
Puliyodarai Rice with Tamarind and Spices
Puliyodarai rice is a popular South Indian dish that combines the flavors of tamarind, spices, and herbs with flavorful rice. This recipe brings together the tanginess of tamarind and the warmth of spices to create a delicious and aromatic side dish.
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1 cup tamarind water
– 1/4 cup oil or ghee
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander seeds
– 1/2 teaspoon turmeric powder
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil or ghee in a large pan over medium heat.
2. Add chopped onion, minced garlic, cumin seeds, and coriander seeds. Saute until the onions are translucent.
3. Add tamarind water and turmeric powder. Mix well to combine.
4. Add cooked rice to the pan, stirring gently to combine with the spice mixture.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves.
7. Serve hot.
Cooking Time: 10-12 minutes
Panakam with Jaggery and Ginger
Panakam is a traditional Ayurvedic drink that helps to balance the body’s three doshas – Vata, Pitta, and Kapha. This recipe adds the warmth of jaggery and the digestive benefits of ginger to create a delicious and rejuvenating beverage.
Ingredients:
– 1 cup water
– 1/2 cup jaggery powder (or grated jaggery)
– 1-inch piece of fresh ginger, peeled and chopped
– A pinch of cardamom powder (optional)
Instructions:
1. In a saucepan, combine the water and jaggery powder. Heat over medium heat, stirring until the jaggery dissolves.
2. Add the chopped ginger to the pan and stir well.
3. Reduce heat to low and simmer for 5-7 minutes or until the mixture thickens slightly.
4. Strain the Panakam into a cup or mug.
5. If desired, add a pinch of cardamom powder for an extra boost of flavor.
6. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Nei Appam with Ghee and Banana
Nei Appam is a popular South Indian dish that’s typically served during special occasions and festivals. This recipe combines the savory goodness of nei appam with the sweetness of bananas and the richness of ghee.
Ingredients:
– 2 cups fermented rice batter (available at most Indian grocery stores or online)
– 1/4 cup grated coconut
– 1/4 teaspoon baking soda
– Salt to taste
– 1 large ripe banana, sliced
– 1 tablespoon ghee
– 1 tablespoon oil
Instructions:
1. Preheat the appam pan or a non-stick skillet over medium heat.
2. In a bowl, mix together the rice batter, grated coconut, baking soda, and salt.
3. Add water to the mixture if needed, to achieve a thick but pourable consistency.
4. Pour a small ladle of the batter onto the preheated pan or skillet.
5. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
6. Brush with ghee and place a slice of banana on top.
7. Fold the appam in half to enclose the banana.
8. Cook for an additional minute, then serve hot.
Cooking Time: 10-12 minutes
Kara Boondi for Navarathiri Offerings
This sweet and crunchy traditional Tamilian snack is a popular offering during Navaratri celebrations. Kara Boondi’s crispy texture and flavorful taste make it an ideal treat for the gods.
Ingredients:
– 1 cup Gram flour (besan)
– 1/4 cup water
– 1 tablespoon ghee or oil
– 1/2 teaspoon baking soda
– Pinch of salt
– Chopped cashews or almonds for garnish (optional)
Instructions:
1. Mix gram flour, water, and ghee/oil in a bowl to form a thick batter.
2. Add baking soda and salt; mix well.
3. Heat oil in a deep frying pan over medium heat.
4. Using a spoon, drop small portions of the batter into the hot oil.
5. Fry until golden brown (about 3-4 minutes).
6. Drain excess oil on paper towels.
7. Garnish with chopped nuts, if desired.
Cooking Time: About 15-20 minutes
Sweet Aval Kesari with Nuts and Raisins
A traditional South Indian dessert made with semiya (vermicelli) and flavored with saffron, this sweet dish is a perfect treat for any occasion. Sweet Aval Kesari with Nuts and Raisins is an easy-to-make recipe that combines the crunch of nuts and the sweetness of raisins to create a delightful dessert.
Ingredients:
– 1 cup semiya (vermicelli)
– 2 cups milk
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 cup ghee or unsalted butter
– 1/2 cup granulated sugar
– 1/4 cup chopped almonds and cashews
– 1/4 cup raisins
– A pinch of cardamom powder
Instructions:
1. Cook semiya according to package instructions. Drain and set aside.
2. In a large pan, combine milk, soaked saffron, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Add cooked semiya, ghee or butter, almonds, cashews, raisins, and cardamom powder to the pan. Stir until well combined.
4. Simmer for an additional 2-3 minutes or until the mixture thickens slightly.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Vella Seedai with Crunchy Texture
A classic South Indian snack gets a crunchy twist! This recipe is perfect for a quick bite or as an accompaniment to your favorite cup of chai.
Ingredients:
– 1 cup urad dal (split black gram)
– 1/2 cup rice flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– Chopped cashews and sesame seeds for garnish
Instructions:
1. Rinse the urad dal and soak it in water for at least 4 hours.
2. Drain the water and blend the dal into a smooth paste using a mixer or blender.
3. Heat the ghee or oil in a pan over medium heat. Add the rice flour, baking soda, and salt. Roast until fragrant and lightly browned.
4. Gradually add the urad dal paste to the pan, stirring continuously. The mixture should come together into a dough.
5. Divide the dough into small portions and shape each into a ball.
6. Flatten each ball slightly and fry in hot oil (about 1-2 inches deep) until golden brown and crispy.
7. Drain excess oil on paper towels and garnish with chopped cashews and sesame seeds.
Cooking Time: 20-25 minutes
Thinai Payasam with Foxtail Millet
A traditional South Indian dessert, Thinai Payasam is a sweet and creamy concoction made with foxtail millet, milk, and nuts. This recipe offers a delicious twist on the classic, using minimal ingredients and simple steps.
Ingredients:
– 1 cup foxtail millet (thinai)
– 2 cups milk
– 1/4 cup sugar
– 1 tablespoon ghee or unsalted butter
– 1/4 teaspoon cardamom powder
– Chopped nuts (optional)
Instructions:
1. Rinse the foxtail millet and soak it in water for at least 4 hours.
2. Drain the water and blend the millet with 1 cup of milk until smooth.
3. Heat the remaining milk in a saucepan over medium heat.
4. Add the sugar, ghee or butter, and cardamom powder to the milk. Stir until the sugar dissolves.
5. Gradually add the blended millet mixture to the saucepan, stirring continuously.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes or until the payasam thickens slightly.
7. Garnish with chopped nuts, if desired.
Cooking Time: 15-20 minutes
Murukku with Rice Flour and Cumin
Murukku with Rice Flour and Cumin Recipe Summary:
This traditional Indian snack is a flavorful and crunchy delight made with rice flour, cumin, and water. With this simple recipe, you can easily create crispy murukkus at home.
Ingredients:
• 2 cups rice flour
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon salt
• Water (as needed)
• Ghee or oil for frying
Instructions:
1. In a large mixing bowl, combine rice flour and cumin seeds.
2. Gradually add water to the mixture until it forms a dough-like consistency. Knead well for about 5 minutes.
3. Divide the dough into small portions and shape each portion into a rope-like strand.
4. Heat ghee or oil in a deep frying pan over medium heat.
5. Add murukku strands to the hot oil, making sure they don’t touch each other.
6. Fry until golden brown (about 2-3 minutes).
7. Remove from oil and drain excess oil on paper towels.
8. Serve warm with your favorite tea or as a snack.
Cooking Time: About 15-20 minutes for frying all the murukkus.
Kothamalli Thogayal with Coriander and Coconut
Thogayal is a popular chutney from the Indian state of Tamil Nadu, made with a blend of spices and herbs. This recipe combines the freshness of coriander leaves with the richness of coconut to create a delicious and aromatic condiment.
Ingredients:
– 1 cup fresh coriander leaves
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 2-3 green chilies, finely chopped
– 1/2 teaspoon salt
– 1 tablespoon lemon juice
Instructions:
1. In a blender or grinder, combine coriander leaves, coconut, onion, and green chilies.
2. Blend until the mixture is smooth and slightly thickened.
3. Add salt and lemon juice, and blend again to combine.
4. Taste and adjust seasoning as needed.
5. Serve with rice, idlis, or dosas.
Cooking Time: 10-15 minutes
Paruppu Poli with Lentil and Jaggery Filling
Paruppu poli is a popular South Indian flatbread filled with a sweet and savory lentil mixture. This recipe combines the comforting flavors of red lentils, jaggery, and spices to create a delicious and satisfying snack.
Ingredients:
– 1 cup red split lentils (masoor dal)
– 1/2 cup jaggery powder
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
– 2 tablespoons ghee or oil
– For the dough:
+ 2 cups all-purpose flour
+ 1/4 teaspoon salt
+ 1/4 cup lukewarm water
Instructions:
1. Cook the lentils until mushy, then mix with jaggery powder, onion, green chili, and cumin.
2. Divide the dough into 6-8 portions. Roll each portion into a ball and flatten slightly.
3. Place a tablespoon of the lentil mixture in the center of each dough circle. Fold and seal the edges to form a half-moon shape.
4. Heat ghee or oil in a non-stick skillet over medium heat. Cook the paruppu poli for 2-3 minutes on each side, until golden brown.
5. Serve warm with your favorite tea or coffee.
Cooking Time: 15-20 minutes
Rava Kesari with Saffron and Ghee
This classic South Indian dessert is a staple at many celebrations and gatherings. This recipe adds an extra layer of luxury with the addition of saffron and ghee.
Ingredients:
– 1 cup semolina (rava)
– 1/2 cup sugar
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 cup ghee
– 1/2 cup milk
– Cardamom powder, for garnish
Instructions:
1. In a large pan, heat the ghee over medium heat.
2. Add the semolina and roast for 5-7 minutes, stirring frequently, until fragrant and lightly browned.
3. Add the sugar, saffron mixture, and milk. Stir until the sugar dissolves.
4. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until the mixture thickens.
5. Remove from heat and let cool slightly.
6. Garnish with cardamom powder and serve warm.
Cooking Time: 20-22 minutes
Kobbari Lauzu with Coconut and Sugar
This traditional Indian recipe is a popular dessert from the southern region of Andhra Pradesh. Kobbari Lauzu, which translates to “coconut bar” in Telugu, is a delicious combination of sweet and tangy flavors that will tantalize your taste buds.
Ingredients:
– 1 cup grated coconut
– 1/2 cup sugar
– 1/4 cup water
– 1/4 teaspoon salt
– 1 tablespoon ghee (clarified butter)
– Cardamom powder, for garnish
Instructions:
1. In a pan, combine the grated coconut, sugar, and water. Heat over medium flame until the sugar dissolves.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes or until it thickens slightly.
3. Remove from heat and stir in the salt and ghee.
4. Pour the mixture into a greased plate or mold and let it cool to room temperature.
5. Garnish with cardamom powder and serve.
Cooking Time: 15-20 minutes
Summary
Navarathiri, a significant festival in Hinduism, calls for delicious and traditional recipes to make it a memorable celebration. This article presents 18 mouth-watering Navarathiri recipes that are sure to delight your taste buds. From sweet treats like Sundal with Mixed Lentils and Coconut, Sweet Pongal with Jaggery and Ghee, and Kozhukattai with Coconut and Jaggery Filling, to savory dishes like Puliyodarai Rice with Tamarind and Spices, these recipes are a perfect blend of flavors and textures. Perfect for Navarathiri prasadam, offerings, or simply as a treat for your family and friends.
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