Navarathri, a nine-day festival celebrated by the Hindu community, is just around the corner. And what better way to celebrate this festive season than with delicious and flavorful recipes that bring people together? In this article, we’ll take you on a culinary journey through 17 mouth-watering Navarathri recipes that are sure to delight your taste buds. From traditional dishes like Sundal with Mixed Lentils and Coconut to sweet treats like Sweet Pongal with Jaggery and Ghee, we’ve got you covered.
Whether you’re looking for vegetarian or non-vegetarian options, these recipes are perfect for any Navarathri celebration. So, get ready to spice up your cooking game with our collection of tried-and-tested recipes that are sure to become instant family favorites.
Sundal with Mixed Lentils and Coconut
A flavorful and nutritious sundal recipe that combines the goodness of mixed lentils and coconut. This dish is perfect for a quick snack or as a side accompaniment to your favorite Indian meals.
Ingredients:
– 1 cup mixed lentils (moong, chana, and masoor)
– 1/2 cup grated coconut
– 2 tablespoons oil
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain the lentils and blend with 1 cup of water until smooth.
3. Heat oil in a pan over medium heat. Add the chopped onion and green chili. Saute until the onion is translucent.
4. Add the blended lentil mixture, grated coconut, and salt to the pan. Stir well.
5. Cook for about 10-12 minutes or until the mixture thickens slightly.
6. Garnish with fresh cilantro and serve warm.
Cooking Time: 20-25 minutes
Sweet Pongal with Jaggery and Ghee
A traditional South Indian sweet dish, Sweet Pongal is a perfect blend of jaggery, ghee, and moong dal. This simple yet flavorful recipe is ideal for special occasions or everyday treats.
Ingredients:
– 1 cup split green gram (moong dal)
– 1/2 cup jaggery powder
– 1/4 cup ghee
– 1 cup water
– A pinch of cardamom powder (optional)
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 dal with 3 cups of fresh water until mushy.
3. In a separate pan, melt the jaggery powder over low heat, stirring occasionally.
4. Once melted, add the ghee and stir well.
5. Add the cooked moong dal to the jaggery-ghee mixture and mix until combined.
6. Add cardamom powder, if using.
7. Simmer for 10-15 minutes or until the mixture thickens slightly.
8. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Nei Appam with Cardamom Infusion
Nei Appam, a popular South Indian sweet dish, gets an aromatic twist with the addition of cardamom infusion. This recipe combines the traditional fermented rice and coconut milk mixture with the warm, spicy flavor of green cardamoms.
Ingredients:
– 2 cups fermented rice ( Nei Appam batter)
– 1 cup grated coconut
– 1/4 teaspoon salt
– 1/2 teaspoon ground cardamom
– 2 tablespoons ghee or oil
Instructions:
1. Heat the ghee or oil in a non-stick pan over medium heat.
2. Pour in the Nei Appam batter and spread it evenly to form a thin layer.
3. Cook for 2-3 minutes, until the edges start to curl.
4. Sprinkle grated coconut and ground cardamom evenly over the appam.
5. Fold the appam into a triangle or a square shape and cook for another minute.
6. Flip the appam and cook for an additional 30 seconds to a minute, until lightly browned.
7. Serve warm with a dollop of butter or ghee, if desired.
Cooking Time: 5-7 minutes
Ven Pongal with Peppery Tempering
Ven Pongal, a popular South Indian dish, is a flavorful rice and lentil porridge. This recipe adds a punchy twist with a peppery tempering that elevates the flavor to new heights.
Ingredients:
– 1 cup split red gram (masoor dal)
– 1 cup uncooked white rice
– 4 cups water
– 2 tablespoons ghee or oil
– Salt, to taste
– For tempering:
+ 1 small onion, finely chopped
+ 2-3 dried red chilies, broken into pieces
+ 1 teaspoon black pepper, freshly ground
+ 1/4 teaspoon asafoetida (optional)
Instructions:
1. Rinse the dal and rice separately, then soak them in water for at least 30 minutes. Drain and pressure cook with 4 cups of water until the mixture is mushy.
2. Heat ghee or oil in a pan over medium heat. Add chopped onion and sauté until translucent.
3. Add broken red chilies and freshly ground black pepper, stirring well.
4. Pour the cooked dal-rice mixture into the pan, stirring to combine with the tempering mixture.
5. Season with salt to taste.
6. Serve hot, garnished with chopped cilantro or a dollop of ghee (optional).
Cooking Time: 15-20 minutes
Coconut Rice with Cashew Garnish
Coconut Rice with Cashew Garnish: A flavorful and aromatic side dish that pairs perfectly with grilled meats or as a base for curries.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon grated ginger
– Salt, to taste
– Fresh cashews, for garnish
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent.
3. Add the grated ginger and cook for 1 minute.
4. Add the coconut, water, and salt to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is fluffy.
5. Fluff the cooked rice with a fork and garnish with toasted cashews.
Cooking Time: 20 minutes
Payasam with Vermicelli and Almonds
This traditional Indian dessert is a perfect blend of creamy milk, sweet vermicelli noodles, and crunchy almonds. This easy-to-make payasam is ideal for special occasions or as a comforting treat any time of the year.
Ingredients:
– 1 cup vermicelli noodles
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon cardamom powder
– 1/2 cup chopped almonds
– 1 tablespoon ghee (clarified butter)
– Pinch of salt
Instructions:
1. Cook the vermicelli noodles according to package instructions and set aside.
2. In a large saucepan, combine milk, sugar, cardamom powder, and salt. Heat over medium heat until the sugar dissolves.
3. Add the cooked vermicelli noodles to the milk mixture and stir well.
4. Stir in the chopped almonds and ghee (clarified butter).
5. Reduce heat to low and simmer for 10-15 minutes or until the payasam thickens slightly.
6. Remove from heat and let cool before serving.
Cooking Time: 20-25 minutes
Kozhukattai Stuffed with Coconut and Jaggery
Kozhukattai is a popular South Indian dish that can be enjoyed as a snack or dessert. This recipe adds a twist to the traditional version by stuffing it with a sweet and flavorful mixture of coconut and jaggery.
Ingredients:
– 2 cups of rice flour
– 1/4 cup of water
– 1/2 cup of grated coconut
– 1/4 cup of jaggery powder
– 1/4 teaspoon of cardamom powder
– Ghee or oil for frying
Instructions:
1. Mix together the rice flour and water to form a dough. Knead well until smooth.
2. Divide the dough into small portions and shape each portion into a ball.
3. Flatten each ball slightly and place a spoonful of the coconut-jaggery mixture in the center.
4. Fold the dough over the filling, making sure it is sealed tightly.
5. Heat some ghee or oil in a deep frying pan and fry the kozhukattai until golden brown.
6. Remove from heat and serve warm or at room temperature.
Cooking Time: 15-20 minutes
Medu Vada with Coconut Chutney
Medu Vada is a popular South Indian street food that consists of a crispy fried doughnut made from lentil batter, served with a flavorful chutney. This recipe combines the classic Medu Vada with the creamy and tangy taste of coconut chutney.
Ingredients:
For the Medu Vada:
– 1 cup split black gram (urad dal)
– 1/2 cup rice flour
– 1/4 teaspoon baking soda
– Salt, to taste
– Vegetable oil, for frying
For the Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup green chilies
– 1 small onion, finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon asafoetida (optional)
– 2 tablespoons lemon juice
– Water, as needed
Instructions:
1. Mix the lentil batter with rice flour, baking soda, and salt.
2. Shape into small balls and flatten slightly.
3. Fry in hot oil until golden brown.
4. Drain excess oil and serve warm.
5. For the chutney, grind the coconut, green chilies, onion, salt, and asafoetida (if using) into a smooth paste.
6. Add lemon juice and water as needed to achieve desired consistency.
Cooking Time: 30-40 minutes
Sweet Aval Kesari with Raisins
This classic South Indian dessert is a perfect blend of sweet and spicy, made with aval (flattened rice flakes), raisins, and aromatic spices. Sweet Aval Kesari with Raisins is a simple yet satisfying treat that’s sure to please.
Ingredients:
– 1 cup aval
– 1/2 cup sugar
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup raisins
– 1 tablespoon ghee or unsalted butter
– Pinch of salt
Instructions:
1. Rinse the aval flakes and soak them in water for at least 30 minutes.
2. Drain the water and blend the aval into a smooth paste.
3. Heat the sugar, cardamom, saffron, and salt in a saucepan over medium heat until the sugar dissolves.
4. Add the raisins and ghee to the saucepan and stir well.
5. Cook for 2-3 minutes or until the mixture thickens slightly.
6. Add the aval paste to the saucepan and cook for another minute, stirring constantly.
7. Remove from heat and let cool.
Cooking Time: 10-12 minutes
Puliyodarai with Tamarind and Peanuts
Puliyodarai is a flavorful and aromatic South Indian dish that combines the tanginess of tamarind with the crunch of peanuts. This recipe is a twist on the classic version, adding a satisfying nutty flavor to the traditional mix.
Ingredients:
– 2 cups cooked rice
– 1 cup tamarind paste
– 1/2 cup peanuts
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt, to taste
– Optional: 1/4 teaspoon asafoetida (hing)
Instructions:
1. Heat oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for another minute.
4. Mix in the tamarind paste, peanuts, salt, and asafoetida (if using).
5. Add the cooked rice to the mixture and stir well.
6. Cook for 2-3 minutes, stirring frequently, until the rice is well coated with the tamarind mixture.
7. Serve hot.
Cooking Time: 10-12 minutes
Rava Kesari with Saffron Strands
Rava Kesari is a popular South Indian dessert that combines the warmth of saffron with the nutty flavor of rava (semolina). This recipe adds an extra layer of depth with the addition of saffron strands, making it perfect for special occasions or as a comforting treat any time.
Ingredients:
– 1 cup rava (semolina)
– 1 cup sugar
– 1/2 cup water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon ghee or oil
– Cardamom powder for garnish
Instructions:
1. Heat the ghee or oil in a deep pan over medium heat.
2. Add the rava and roast until lightly browned, stirring frequently.
3. Add the sugar, water, and soaked saffron threads to the pan. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes or until the Kesari thickens slightly.
5. Remove from heat and let cool slightly. Garnish with cardamom powder.
6. Serve warm or at room temperature.
Cooking Time: 15-18 minutes
Masala Vada with Crunchy Texture
Elevate your snack game with this addictive Indian-inspired treat that combines the perfect balance of crunch and flavor. Masala Vadas are crispy fried dough fritters flavored with aromatic spices, making them irresistible to anyone who tries one.
Ingredients:
– 2 cups gram flour (chickpea flour)
– 1/4 cup chopped fresh cilantro
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon garam masala powder
– 1/4 teaspoon cumin seeds
– 1 tablespoon lemon juice
– Vegetable oil for frying
– Water, as needed
Instructions:
1. In a large bowl, combine gram flour, cilantro, baking powder, salt, garam masala powder, and cumin seeds.
2. Gradually add water to form a smooth dough. Cover and rest for 30 minutes.
3. Divide the dough into small portions. Shape each portion into a round patty.
4. Heat oil in a deep frying pan over medium-high heat. Fry the patties until golden brown, about 3-4 minutes per side.
5. Drain on paper towels and serve hot.
Cooking Time: Approximately 15-20 minutes
Semiya Upma with Carrot and Beans
A popular South Indian dish, Semiya Upma is a savory porridge made with semolina (wheat flour) and vegetables. This recipe adds a nutritious twist by incorporating carrots and beans for added fiber and vitamins.
Ingredients:
– 1 cup semiya (fine wheat flour)
– 2 cups water
– 1 medium carrot, grated
– 1/2 cup cooked kidney beans
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– Salt, to taste
– Ghee or oil, for serving
Instructions:
1. Heat 1 tablespoon of ghee or oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the grated carrot and cooked beans; stir well.
4. Mix in the semolina with 1 cup of water, stirring constantly to prevent lumps.
5. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the porridge thickens.
6. Season with salt to taste.
7. Serve hot, garnished with chopped cilantro or coriander leaves if desired.
Cooking Time: 20-25 minutes
Mixed Fruit Kesari for a Sweet Twist
Sweet Twist: Mixed Fruit Kesari Recipe
Mixed Fruit Kesari is a delightful twist on the classic Kesari Bath, adding a burst of flavors and colors with mixed fruits. This sweet treat is perfect for a quick dessert or snack.
Ingredients:
– 1 cup semolina (rava)
– 1/2 cup sugar
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup milk
– 1/2 cup mixed fruit juice (orange, grapefruit, and pineapple)
– 1/4 teaspoon lemon juice
– 2 tablespoons butter or ghee
– Chopped nuts and dried fruits for garnish (optional)
Instructions:
1. Heat the sugar and semolina in a deep pan over medium heat, stirring constantly.
2. Add the cardamom powder, saffron mixture, and milk. Mix well.
3. Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes or until the Kesari thickens.
4. Remove from heat and stir in mixed fruit juice and lemon juice.
5. Grease a plate with butter or ghee and pour the Kesari mixture onto it.
6. Garnish with chopped nuts and dried fruits, if desired.
Cooking Time: 10-12 minutes
Tamarind Rice with Roasted Sesame
This recipe combines the tanginess of tamarind with the nutty goodness of roasted sesame, creating a unique and delicious side dish.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 cup tamarind paste
– 2 tablespoons vegetable oil
– 1 tablespoon sesame seeds
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add tamarind paste and stir until dissolved.
3. Drain and add the soaked rice to the pan, stirring to combine with the tamarind mixture.
4. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
5. Preheat oven to 350°F (180°C). Spread sesame seeds on a baking sheet and toast for 5-7 minutes or until fragrant.
6. Fluff the cooked rice with a fork and stir in toasted sesame seeds. Season with salt to taste.
Cooking Time: 25-30 minutes
Paruppu Payasam with Fragrant Ghee
This creamy payasam is a classic Indian dessert made with split red lentils, milk, and fragrant ghee. It’s an ideal treat for special occasions or as a sweet indulgence any time of the year.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon ghee, melted
– Chopped nuts or dried fruits for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. In a large saucepan, combine milk, sugar, and ground cardamom. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
3. Add the soaked lentils to the milk mixture and stir well. Cook for an additional 5-7 minutes or until the lentils are fully broken down and the mixture thickens slightly.
4. Stir in the melted ghee until fully incorporated.
5. Serve warm or at room temperature, garnished with chopped nuts or dried fruits if desired.
Cooking Time: 20-25 minutes
Ellu Podi with Flaxseed Twist
This recipe is a creative twist on the traditional Ellu Podi, adding the nutritional benefits of flaxseeds to this popular South Indian snack. Perfect for a quick breakfast or as an accompaniment to your favorite meals.
Ingredients:
– 1 cup roasted gram (chickpea flour)
– 1/2 cup flaxseed
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– Salt, to taste
– 1 tablespoon ghee or oil
Instructions:
1. Dry roast the flaxseeds in a pan over medium heat for 2-3 minutes or until fragrant.
2. In a bowl, mix together roasted gram, cumin seeds, coriander powder, and salt.
3. Add the dry-roasted flaxseeds to the mixture and stir well.
4. Heat the ghee or oil in a pan over low heat.
5. Add the Ellu Podi mixture to the pan and roast for 2-3 minutes or until fragrant, stirring frequently.
6. Remove from heat and let cool.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in the flavors of Navarathiri with these 17 delightful recipes! From sweet treats like Sundal with Mixed Lentils and Coconut, Sweet Pongal with Jaggery and Ghee, and Payasam with Vermicelli and Almonds, to savory dishes like Ven Pongal with Peppery Tempering and Puliyodarai with Tamarind and Peanuts, there’s something for everyone. Treat your taste buds with innovative recipes like Nei Appam with Cardamom Infusion, Coconut Rice with Cashew Garnish, and Medu Vada with Coconut Chutney. Experience the festive spirit of Navarathiri with these mouth-watering dishes!
