Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

 

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

Food and Memories Intertwined

    Food and memories are deeply intertwined for me. I fondly recall the Biriyani for Id, Fruit Cakes for Christmas, Murukku & Sweets for Diwali, and Sundal for Navratri. Now, living in a culturally diverse community, I’ve embraced new culinary delights, like Dates, Nasi Briyani, Ketupat and Rendang for Hari Raya, Mandarins during the Lunar New Year, and eagerly await moon cakes during the Autumn festival. Each festival brings a wave of cultural indulgence and food-related memories.

Nostalgia Through Cinema

    Recently, my brother Siva Prasad from Realworks Studios shared a trailer for the latest Tamil movie, "Sabapathy," which beautifully depicted Golu and Navratri celebrations. The trailer sparked nostalgic memories of Pattu Pavadai, Golu hopping, singing bhajans, and enjoying sundal and pongal.

Celebrating Saraswati Pooja

    During Saraswati Pooja, we performed pujas at our tailoring shop, marking a joyful day when we could set aside our books and studies. The day would start with my parents and me cleaning, adorning our home with sandhanam and kunkumam on everything special — from doors and televisions to my dad's bicycle and even our pens and pencils, all in hopes of securing good marks in our exams. Those were innocent days, and I often chuckle at the antics we pulled.

Delicious Naivedyam Delights

    Every family has its own unique offerings when it comes to naivedyam, deeply rooted in tradition and regional practices. These cherished recipes are often passed down through generations, reflecting the cultural diversity and personal touch that each household brings to the sacred act of offering food to the divine.

    My mother always prepared Sarkkarai Pongal and Pachai Pattani Sundal as her default naivedyam for Saraswati Pooja, accompanied by puffed rice (pori), orange mittai 😋, and seasonal fruits. The delightful aroma of chrysanthemums, the flower synonymous with Navratri, still lingers in my mind.

Navratri: Celebrating the Goddess with Devotion and Delicacies

    Navratri, meaning "nine nights," is a sacred festival observed across India to honour Goddess Durga. Each day of the festival is dedicated to one of her nine cosmic forms, celebrated with fasting, prayers, and the offering of naivedyam or prasadhams.

Navratri in South India:

    In the southern parts of India, Lalitasahasranama is often recited during Navratri, and rice-based dishes, without onion or garlic, are offered as prasadam to Goddess Lakshmi. In Karnataka, the festival culminates in grand Dussehra celebrations, especially in Mysore, where the iconic Mysore Palace is lit up, and a royal procession known as the Jumbo Savari takes place. Elephants, decorated with rich finery, carry the idol of Goddess Chamundeshwari through the streets, accompanied by music, dance, and colourful tableaux, making it a spectacular event that draws visitors from all over the world.

 

 

Durga Puja in West Bengal:    

     In contrast, Bengali Durga Puja, celebrated primarily in West Bengal, is a vibrant and artistic festival honouring Goddess Durga’s victory over the buffalo demon, Mahishasura. For five days, elaborately crafted idols of the Goddess are worshipped, and the city streets come alive with stunning pandals (temporary structures), cultural performances, and traditional feasts. The festivities end with Sindoor Khela (vermillion play) and the immersion of the idols in rivers, symbolising Durga's return to her heavenly abode.

 

Navratri Recipes!

    In honour of Navratri, I’m excited to share a collection of delightful sundals, snacks, and sweets that can be offered as naivedyam and prasadhams throughout the nine days of Navratri celebrations, culminating in Vijay Dasami.

*Click on the individual pictures below for detailed recipes!

This year, Navratri will begin on Thursday, 3 October 2024, and ends on Saturday, 12 October 2024.

Additionally, I’ve included two essential items that hold a special place in the naivedyam list:

Panagam & Panchamirtham: Essential Naivedyam Delights    

    These two dishes are integral to the festive offerings during Navratri, embodying tradition and divine flavours. Panagam is a refreshing drink, while Panchamirtham is a sweet mix that symbolizes prosperity and health.

Sundal Varieties

Significance of Sundal Varieties

    Sundal, made from various legumes, holds a special place during festivals. Each variety not only satisfies hunger but also embodies the spirit of sharing and community. These wholesome dishes are often infused with spices and coconut, enhancing their flavour while symbolising the joy of coming together in celebration.

    Sundal is the star of the show during Navratri celebrations! This simple stir-fry made with beans, lentils, or legumes not only tantalises the taste buds but also fits beautifully into the festive spirit. Many families enhance their sundal with Sundal Podi, a convenient spice mix that elevates the flavour profile, especially on the busy days of Golu and Navratri.

Nine Varieties of Sundal for Nine Days

    Each day of Navratri can be celebrated with a different type of sundal, showcasing the diversity and richness of Indian culinary traditions. Here are nine delightful varieties to try:

 

Sundal Podi - An Essential Spice Mix for Navratri Sundals

Snacks for Naivedyam/Prasadham

Navratri celebrations are incomplete without a variety of traditional snacks offered as naivedyam or prasadham. Whether it’s a savoury treat or a sweet indulgence, these snacks bring a festive touch to the celebrations and are enjoyed by all.

Savoury Snacks

These crunchy and flavourful savoury snacks are perfect offerings during Navratri and are sure to please the palate of both devotees and guests alike:

Sweet Snacks

Navratri’s sweet prasadham is a symbol of love and devotion. These sweets are traditional favourites that enhance the festive spirit:

Sweet Offerings for Naivedyam

    When it comes to sweets, the options are plentiful. Any sweet can be served for naivedyam, whether it's pongal, kesari, kheer, payasam, or other Indian sweets. Each sweet has its own significance, often representing purity, devotion, and gratitude. Moreover, you can choose a suitable sweet for each day of Navratri as naivedyam, aligning with the themes of the respective goddess worshipped:

Significance of the Nine Days:

• Day 1: Goddess Shailputri – Offering ghee brings blessings of good health (Sarkkarai Pongal).
• Day 2: Goddess Brahmacharini – Naivedyam prepared with white sugar ensures longevity (Rava Kesari).
• Day 3: Goddess Chandraghanta – Milk-based naivedyam absolves sins and grants courage(Paal Payasam).
• Day 4: Goddess Kushmanda – Malpua is offered for health, wealth, and strength(Malpua).
• Day 5: Goddess Skandmata – Banana-based dishes bring prosperity (Banana Halwa).
• Day 6: Goddess Katyayani – Honey is offered for beauty and charm (Panchamirtham).
• Day 7: Goddess Kaalratri – Jaggery-based offerings ward off negative energies (Thengai Paal Payasam).
• Day 8: Goddess Mahagauri – Coconut offerings ensure health and prosperity (Coconut Barfi).
• Day 9: Goddess Siddhidatri – Dishes with sesame seeds grant divine powers (Sesame Ladoo).

 

Pongal Varieties for Naivedyam/Prasadham

    Sweet Pongal is a classic dish offered as naivedyam during Navratri, symbolizing prosperity and gratitude. Each day of Navratri, a unique Pongal variety is made, filled with the richness of jaggery, ghee, and nuts, making it a divine offering to the gods and a delicious treat for all.

 

Kesari Varieties for Naivedyam/Prasadham

    Kesari, a rich and delightful semolina dessert, is one of the most cherished offerings during Navratri. With its golden hue and sweet aroma, it brings a divine touch to naivedyam, making each day of celebration sweeter and more special.

 

Payasam Varieties for Naivedyam/Prasadam

Enjoy these delightful Payasam varieties offered during festivals and celebrations!

Explore More Payasam Varieties.  Click here for more delightful Payasam varieties!

 

Kheer for Naivedyam/Prasadam

Offering to the Goddess:

    In North India, especially during Durga Puja, kheer is often prepared as a naivedyam (offering) to Goddess Durga. It symbolizes purity and devotion, serving as a way to express gratitude and seek blessings.  

Festive Spirit:

    In Gujarat, kheer is often made with rice or vermicelli and is flavored with cardamom. It is commonly offered during Navratri as a symbol of auspiciousness and devotion. The locals might also prepare variations like Basundi, a thicker version of kheer made with condensed milk, especially during festive occasions.

    Rajasthani households often prepare Ghevar (a disc-shaped sweet) alongside kheer during Durga Puja. Kheer serves as a staple offering in many households, showcasing the rich culinary traditions of the region.

Explore these delightful Kheer varieties perfect for your Naivedyam offerings. Check out more Kheer Recipes on my blog!

Sweets for Naivedyam/Prasadam

    Celebrate the divine occasion with these traditional Indian sweets, perfect for Naivedyam or Prasadam. Each sweet holds a unique place in our cultural celebrations and is sure to add sweetness to your festivities. 

Boondi Ladoo

Coconut Barfi

Palkova

Badam Halwa

Apple Halwa

Pear Halwa

Explore more traditional Indian Sweet Recipes here.

Bengali Sweets for Durga Puja Naivedyam

    During Durga Puja, sweets hold a special place in every Bengali household. These naivedyam offerings are not only a symbol of devotion but also a delicious way to celebrate the festive spirit.

Sweet Offerings for the Goddess

Explore More Bengali Sweets

For more delightful sweets perfect for the festival, check out these recipes:

• Rose Mishti Doi - A floral twist to the classic sweetened yogurt.
• Kala Jamun - A rich dark version of the traditional sweet.
• Gulab Jamun - Soft and spongy sweets soaked in sugar syrup.
• Cham Cham - A Bengali delicacy perfect for festive celebrations.
• Rabdi - Creamy and rich dessert made from thickened milk.

Explore these delicious sweets, all perfect for Durga Puja, and make your celebrations even sweeter

Festivals: A Feast for the Senses     In India, whether it is South or North or to the East or West, festivals are all about good food and fun. For the people of North India, nine days of Navratri means fasting. For people in Gujarat, it is all about playing Garba and Dandiya to Rajasthan. I relate Navratri to Bengal, Durga Puja, or the Pujo for the people in Bengal. Durga Ma's picture with huge eyes and red tilak and huge idols of goddess Durga captures the essence of devotion. If you want to dive deeper into the flavours of these festivals, explore our Traditional Recipes that celebrate this rich culture. When it comes to the South, in Tamil Nadu, I relate Navratri with Golu. In Kerala, it is celebrated as Saraswati Puja with a special Vidhyarambham ceremony. Join me as I uncover more fascinating traditions! The Rich Tapestry of Indian Traditions     Diversity is what thrives in India. With varied customs and rituals, each festival is given a distinctive regional flavor. Traditions and practices are closely etched to each festival, creating a vibrant tapestry of celebration. The style of celebration is unique in each state, but the moral of the story remains the same: "victory of good over evil." Navratri is a season to FAST & FEAST and to celebrate the power of femininity.   Don’t miss out on finely curated list of Indian Sweets and Festive Recipes! Be sure to check them out and bring the festive spirit to your kitchen!

HOW TO BOIL PEANUTS/GROUNDNUTS

      Simple & foolproof techniques, to boil Peanuts/Groundnuts. I have given 2 different ways to Cook the Peanuts - Boiling & Pressure Cooking. Few tried & tested methods to transform the Whole Peanuts with Shells into Sweet, Succulent and Tender bites. Fresh Groundnuts flock the market during the season, but it peaks during the warm summer months in some countries.

    When the season hits during the Summer months, my mom used to buy that from the street vendor who sells summer produces like Corn, Groundnuts, Sweet Potatoes, Palm Shoots etc., & etc., She pressure cooks these and usually, it turns out to be an evening snack during our Summer Holidays. Slightly salted & boiled Peanuts were a treat.  You should know the knack to crack open the Shell and there the salted liquid squirts out, gently remove the boiled groundnuts, collect them until you have enough to fill your mouth or enjoy each legume of groundnut.

HOW TO BOIL PEANUTS/GROUNDNUTS

HOW TO BOIL PEANUTS/GROUNDNUTS

    Here, I am going to talk about boiling Groundnuts with Shells.  You can see these boiled Groundnuts sold by street vendors, may be in a park or in a beach... in an exhibition ground, carnival, temple or church festival grounds... steaming out in their carts. They sell these boiled peanuts here in our locality during the International Kite Festival an annual event which happens in our neighbourhood (Pasir Gudang, Johor) in Layang-Layang alias the Kite Hills.  Though, personally I have never bought these boiled Peanuts from Street Vendors, the memories & the lingering smell of steamed Peanuts linger reminds me of the events.  The vendor would scoop out a couple of ladles into a newspaper cone like packet.  Gradually the water from the Groundnuts wetting the paper.  Some sell it as Thenga Manga Pattani Sundal and some even cater Verkadalai/Nilakadalai Sundal.  But these versions are prepared with de-shelled ones.

PEANUTS/GROUNDNUTS

     Choose a convenient method to boil the Peanuts.  Can use a saucepan or can boil the peanuts in a Pressure Cooker.  These are the methods I use while boiling Ground Nuts.  Preferably I use a Pressure Cooker for the Process.  Easier, quicker and takes very less time to cook compared to other methods.

CLEANING:

    But before the cooking process, make sure to clean the Groundnuts as we are going to boil the Peanuts with the shells.  Wash the groundnuts thoroughly in water. The shells can be dirty and would have some mud or grit sticking on it.  After all, it grows underground, so preferably rinse them off     under lukewarm water. Make sure to clean off as much debris as you can before attempting to cook the groundnuts.  

    Alternatively you can leave the Groundnuts in a big bowl of water for a few hours.  Soaking helps to loosen up the debris.  Later rinse them off thoroughly in water.

SOAKING:

    Ground Nuts with Shells take a long time to cook.  So usually I soak it up in a big bowl overnight or at least for 6-8 hours before cooking.  This way, the Peanuts tend to cook sooner and also yields you with a tender, juicy legume.

In a Saucepan (Boiling Method):

HOW TO BOIL PEANUTS/GROUNDNUTS

 

• Clean & wash the shell-on Peanuts for a couple of times.
• Fill a large pot with enough water to cover the Peanuts.
• Bring it to a boil and add a Dash of Salt.
• Cover and reduce the flame to medium.
• Cook Corn until the Ground Nuts turn tender, soft & cooked.
• Soaked Peanuts take lesser time to cook.
• It may take about 1-11/2 Hours. 
• Otherwise, cook for about 21/2 Hours to 3 Hours. 
• Cook the Peanuts until it reaches the desired level of softness. 
  

 

In a Pressure Cooker:

HOW TO BOIL PEANUTS/GROUNDNUTS

 

• Clean & wash the shell-on Peanuts for a couple of times.
• Place the Peanuts directly into the Pressure Cooker and pour in enough water to cover the Peanuts.
• Cover the Lid of the Pressure Cooker and place the Vent cap.
• Pressure-cook on a high flame for about 4-5 whistle, lower the flame and cook for another 10 or 12 whistles. 
• Cook Corn until the Ground Nuts turn tender, soft & cooked.
• Soaked Peanuts take lesser time to cook.
• Cook the Peanuts until it reaches the desired level of softness.  
• Let the Pressure cooker be big enough to hold both the Peanuts and the Water.
   

ADD-ONS:

    Boiled Peanuts taste great just with Salt.  But I have seen braised Peanuts served in Chinese Restaurants as an appetizer which are cooked with add-ons like Chinese Five Spice Powder, Cinnamon, Garlic Cloves. Star Anise, Palm Sugar, Oyster Sauce, Soy Sauce etc.,  Some recipes use all the above add-ons.  Mostly, braised Peanuts are made with de-shelled Peanuts.

 

HOW TO EAT BOILED PEANUTS/GROUND NUTS

PEANUTS/GROUNDNUTS

• Drain the groundnuts & allow them to  cool for about an hour before eating.
  
• Once cooked, it's advisable to pour out the water.
• This way, we can avoid Peanuts absorbing extra water & Salt.
• Once the groundnuts cool, you can crack open the shells to remove the nuts.

    *NOTE:

 

HOW TO STORE BOILED GROUNDNUTS

• Store the boiled groundnuts in the refrigerator for up to 7 days. 
• The groundnuts are best when they are fresh and don’t last very long in storage. 
• They will soften or begin to spoil after about a week.
• You could also store the groundnuts in a well-sealed container in the freezer. 
• If stored in the freezer, it can last for several months.
• To thaw frozen groundnuts, leave them in the refrigerator overnight. 
• You could also defrost them in the microwave for 5 to 10 minutes or put them in hot water until they soften.

CHICKEN SALNA

  

       Parotta and Salna is an ultimate match made in heaven!!! Though it can sound too enthusiastic, at the least it is a Match made in Madurai, as for people of Tamil Nadu.  But Parotta and Salna knotted their combination in Ceylon alias Sri Lanka. The traces of Sri Lankan Origin is clearly visible when it comes to Madurai Parotta.  But the culinary specialists of Madurai have gone to the next level of innovating Parotta varieties like Poricha Parotta, Coin Parotta, Madakku Parotta, Veechu Parotta and Bun Parotta etc., & etc.,  

    This Parotta all the way travelled to Malaysia(not sure whether it is from Sri Lankan or Tamilnadu influence) and it is called in the name of Roti Canai.   Least to mention the local Mamak shops serve it along with Salna.  And the renditions of Roti/Parotta you could see in Malaysia will surely override the numbers available in Madurai.  While talking about one particular Roti - Roti Banjir or the flooded Roti, where shreds of Parotta is served with copious serving of Salna.  Literally, Salna would be flooded over the Parotta.

    Parotta without Salna is totally an incomplete meal or a feel.  I was in a quest for a perfect Salna which needed to suit our taste buds.  And after a long search and quite a number of trial & errors(not literally errors, it didn't appease our senses as a True Salna), I finally found one which perfectly tasted as we wanted, and it is this recipe.

    The beauty of this recipe is that it tastes great even without any meat or vegetable in it, as a Plain Salna or Empty Salna.  Or if you are in a literal mood for a treat go ahead add Chicken or Mutton or for a vegetarian version add Mushrooms. If Keralites are addicted to Parotta and Beef, then Tamilians are an ardent fan of this inseparable pair - Parotta & Salna.  In my opinion, this Salna is one gravy taken for granted or considered "not so special", but at the same time cannot forgo it too.  Maybe the reason behind it, is that it comes along with Parotta, and we still do order a variety of Side Dishes to wash off the Parottas.  Leaving aside this unsophisticated Salna.  Salna is a Gravy or a Curry of slight thin consistency, brightly hued and spicy too.  The cornucopia of flavours from the spices in Salna makes this humble Salna a delicacy on its own.

    I have heard a few anecdotes saying that there are Coimbatoreans who love to gulp down a few cups of Shree Annapoorna Gowrishankar Sambar(My husband's maternal Grandfather was one person), for the love of it.  Then there is nothing exaggerated if die-hard fans of Madurai gobble up jugs of Salna.  So is the love for certain food items.  பாசக்கார புள்ளைங்க!!!

For more Recipes from MADURAI CUISINE, Click here...

HOW TO  COOK CHICKEN SALNA

CHICKEN SALNA

 INGREDIENTS:

To Sauté:

Oil - 2 Tablespoon
Fennel Seeds - 11/2 Teaspoons
Cinnamon 1" Stick - 1 No.
Star Anise - 1 Flower
Cloves - 2 Nos.
Shallots - 10-12 Nos.
Poppy Seeds(Khus Khus) - 1 Teaspoon
Coconut - 1/2 Cup

Add-ons to Grind: 

Green Chillies - 1 No.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Roasted Gram/Pottukadalai - 1 Tablespoon

For Chicken Salna:

Oil - 3 Tablespoons
Cinnamon - a small piece
Fennel Seeds - 1 Teaspoon
Curry Leaves - 2 Sprigs
Chicken - 500 Gms
Onion - 1 No.
Tomato - 2 Nos.
Salt - To Taste
Mint Leaves - a handful
Coriander Leaves - a handful
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 11/4 Teaspoon
Coriander Powder - 1 Teaspoon
Cumin Powder - 1/4 Teaspoon
Garam Masala Powder - 1 Teaspoon
Mutton Masala/Curry Masala - 1 Teaspoon

 

METHOD:

To Sauté & Grind:

• Heat Oil in a pan, reduce the flame to low and add the spices mentioned under "To Sauté" as mentioned in the order.
• Followed by Shallots & Poppy Seeds.  Sauté until shallots turn translucent.
• Then add grated coconut and fry on a low flame until coconuts turn slightly dry.  
• The colour shouldn't change.
• Now switch off the flame and allow the ingredients to cool down.
• Once cooled, add the ingredients mentioned under "Add-ons to Grind"  along with the sautéed ingredients.  
• Can substitute Roasted Gram Dhal with Cashew Nuts (Use about 8-10 Cashews).
• Grind it into a fine paste and keep it aside.

 

For Chicken Salna:

• Clean, wash & cut Chicken into medium-sized pieces.
• Allow it to drain in a colander.
• Dry Roast the Cumin Seeds and grind it into a fine powder and keep it aside.
• Heat Oil in a pan, splutter Cinnamon, Fennel Seeds & Curry Leaves.
• Immediately add Chicken Pieces and sear it until it turns into white and the water is totally absorbed.
• Then add finely chopped Onions and sauté it on a low flame until translucent.
• Next, add finely chopped Tomatoes and sauté it until it turns soft and cooked. 
• Now sprinkle a dash of salt and give a quick stir.
• Add finely chopped Mint and Coriander Leaves.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Mutton Masala Powder.
• Fry this on a low flame until the raw flavour goes.
• Sprinkle some water and cook this on a low flame until oil separates from the mix.
• Cover and cook until the Chicken pieces turn soft and tender.
• Adjust the amount of water as required.
• Now pour in the ground Salna Masla Paste and mix well.
• Pour in some water and adjust the consistency.
• Boil the Salna on a very low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame and garnish it with finely chopped Coriander Leaves.
• Serve this Chicken Salna with Parotta, Chapati, Dosa, Idli,  Idiyappam etc.,
• It is one best combination with Parotta and Kari Dosai.

CHICKEN SALNA

NOTES:

• Skip adding Chicken Pieces and follow the same recipe for Empty Salna or Plain Salna.
• For Mutton Salna slightly increase the amount of spices.
• For a vegetarian version, prepare the same recipe with Mushrooms.
• Can substitute Roasted Gram dhal with Cashew nuts.
• Mint Leaves & Coriander Leaves gives a wonder flavour and aroma to Salna.  So add as you desire.