Navratri Special Dishes: To determine, the holy festival with celebrations has begun finally with colorful decorations at road streets and temples. In general, Navratri festival is celebrated twice a year. In order to, one falls in March or April and the other one in autumn seasons by September or October. Usually, the latter one is celebrated grandly all over India.
As a matter of fact, about this festival celebration is the ceremony goes for nine days with different varieties of dishes on each days offering to the lord. At the end of the nine days, Dussehra function is celebrated all over the Indian subcontinent. Therefore, this celebration differs from state to state. In order to, describe its history in simple words, the Navratri fiesta considered as Durga Puja honors the divine Durga Devi’s victory over the battle to restore the peace and Dharma.
Golu and its Offerings
To celebrate this occasion more interestingly, many people make arrangements with dolls and figurines named Golu at their home. Commonly, everyone adores lords with offerings but especially during Golu period, various cuisines prepared and offers to the Golu viewers. In that case, nine days Navratri Special Dishes that are unique. Also nutritive are discussed here with its preparation ideas.
Navratri Special Dishes – For 9 Days
To begin with, to make the traditional worship unique and remind by others all over the year. Therefore, here by nine different types of rice’s are explained with its cooking style. So, try out the following different Navratri special dishes for this upcoming Navratri and magnificent your Golu visitors.
- Dates Pongal
- Mango Rice
- Gooseberry Rice
- Curry Leaves Rice
- Lentils Powder Rice
- Tender Coconut Rice
- Basil Rice
- Peanut Rice
- Kalkandu Pongal
First, let us start with a sweet recipe. In fact, this home-made sweet recipe rich in iron. In order to, make all the sweet lovers spur to eat once more.
Raw Rice, Moong dhal, Milk, Water, Seedless Dates, Honey, Jaggery, Saffron, Dry ginger powder, Elachi Powder, Cashew, Badham, Raisins, Ghee.
Soak the raw rice with Moong dhal for 30 minutes. In a pressure cooker, add ghee and saute the dates for a few minutes. Afterwards, add milk with water and add soaked rice and dhal with sufficient water. On the other hand, add Elachi powder and saffron and cook it for 10 minutes. After cooked, add Jaggery water and honey. Stir the mixture till it blends well and gets the thick consistency. Finally, add the roasted mixed nuts. Now, the Dates Pongal is ready to serve.
Boiled Rice, Finely Grated Raw Mango, Grated Coconut, Ginger paste, Peanut, Mustard, Curry leaves, Urad Dal, Channa Dal, Red Chilies, Turmeric Powder, Salt, and Oil.
In a hot pan, add oil, mustard, Urad dhal, Channa dal, peanut, and red chilies. Wait till all splutters. Then add ginger paste, turmeric powder and grated raw mango with required salt. Leave it to cook for 2 minutes till the mango cooks well and tender. Then add the grated coconut and wait till it gets roasted. At last, add the boiled spare rice with the mixture. Mix the rice well till it gets incorporated with the mixture and cook it for 3 minutes. Turn off the stove and serve it hot.
Boiled Rice, Grated Goose Berry, Peanut, Mustard, Curry leaves, Urad Dal, Bengal Gram, Red Chilies, Turmeric Powder, Salt, and Oil.
In fact, this gooseberry rice procedure resembles as like mango rice. Likewise, follow the cooking process. Saute the grated gooseberry. Also, with all the condiment items mustard, Bengal gram, peanut, curry leaves, Urad dal, red chilies, turmeric powder, and salt. Once the gooseberry gets cooked, then add the boiled rice and mix it well. Thus, the tasty special gooseberry rice is ready.
Boiled Rice, Curry leaves, Coconut, Garlic, Mustard, Urad Dal, Peppercorns, Bengal Gram, Dry Red Chilies, Green Chilies, Cashew, Asafoetida, Salt, and Oil.
As a matter of fact, dry roast the Urad dal, Channa dal, garlic, peppercorns, dry red chilies, coconut in a low flame till it turns to golden brown. Then add curry leaves and fry till it becomes crisp. Now, cool the mixture and ground it as a coarse powder with salt. At the same time, heat a pan and add all the condiments like mustard, Channa dal, cashew, curry leaves, asafoetida. Also, green chilies. Then add the cooked rice and mix well with the ground curry leaves powder. Toss well till everything gets mixed. Check for seasonings and serve.
Boiled Rice, Mustard, Urad Dal, Channa dal, Toor dal, Moong dal, Peanut, Curry leaves, Red Chilies, Salt, Oil.
Roast and Grind Items
Dry roast the Urad dal, Channa dal, Toor dal, Moong dal and Peanut individually with simmer. Leave it to cool and grind into a coarse powder texture.
Heat a pan and pour the oil. Add mustard, urad dal, channa dal, curry leaves, red chilies. After it all gets splutter, add salt and boiled rice. Then mix the ground coarse powder in to the rice. Stir well and now tasty aromatic paruppu podi rice is ready.
Raw Rice, Tender Coconut, Coconut Water, Peanut, Mustard, Curry leaves, Urad Dal, Bengal Gram, Red Chilies, Salt, and Oil.
In that case, prepare the rice with regular water as well as add two cups of tender coconut water and cook the white rice. Make cool the boiled rice and keep aside. Afterwards, dry the pan and add all the flavored ingredients starting from oil, mustard, peanut, Channa dal, Urad dal, red chilies, curry leaves. In order to, Check for salt and add boiled rice. Further, mix everything till it blends well. In the end, sprinkle the finely chopped tender coconut and stir all together. Now, the sweet tender coconut rice is ready.
Boiled Rice, Basil leaves, Sliced Onion, Roasted Cashew, Mustard, Curry leaves, Urad Dal, Bengal Gram, Red Chilies, Green Chilies, Salt, and Oil.
In a hot pan, saute the tulsi leaves in oil and grind into a coarse texture. In order to, keep it aside. In that case, the same pan, add oil, mustard. As well as, Urad dal, Bengal gram, red chilies, curry leaves. Afterwards, all the ingredients turned into golden brown, add sliced onion, roasted cashew, ground tulsi paste. On the other hand, fry for few minutes. Then finally add boiled rice into the mixture containing pan and stir well. Thus, Tulsi Rice is now ready to deliver.
Boiled Rice, Peanut, Mustard, Curry leaves, Grated Coconut, Garlic, Urad Dal, Channa Dal, Cumin seeds, Red Chilies, Salt, and Oil.
To begin with, dry roast the peanuts, garlic. Once you get a nice aroma, add Urad dal, Channa dal. As well as, curry leaves, red chilies, cumin seeds, and grated coconut. Afterwards, it fried well, add salt and grind into a powder with a coarse texture. Thus, the peanut powder to add in rice is ready. Now, pour oil in a hot pan and add mustard, red chilies, curry leaves. Then add boiled rice and mix the peanut powder . On the other hand, stir well to mix up well with the rice. Now, Garnish with roasted peanuts and serve.
Raw Rice, Moong dal, Kalkandu, Milk, Cashew, Raisins, Ghee.
It is one of the Navratri Special Dishes. First, Fry the rice and Moong dal separately and keep it aside. In a hot pressure cooker, pour ghee and add cashew. Afterwards, pour milk and add fried rice and moong dal. In that case, pressure it for 3 whistles. Once the pressure subsides, mash the rice and dal. Then add boiled milk with the kalkandu powder. At last, pour ghee and add the roasted cashew and raisins to get nice odor. Finally, Kalkandu pongal is ready to serve.