25+ Easy Navarathiri Recipes | 2013 | A Compilation

Since navarathiri starts tomorrow, I thought of compiling all the sundal, snack and payasam varieties that are apt for the festival and present it to you. Last year, I made one sundal variety for every day for neivedhiyam, this year I am planning to include a sweet too. I will post the recipes soon.

Wishes to all our readers. Have a great day.

                 Peanut Sundal                                          Channadhal Sundal                                Masala Kadalai Sundal
  

              Kabuli Channa Sundal                                Moongdhal Sundal                        Pachapayaru Vella Sundal

 

        Kaaramani Inippu Sundal                        Sweet Corn Sundal                        Pachapayaru Inji Sundal

 

  Kaaramani Idlipodi Sundal        Kondakadalai Sundal                Sabudana Vada

         

            Coconut Rava Laddoos                             Nei Rava Laddoos                             Pineapple Rava Kesari

  

            Sarkarai Pongal                                     Semiya Kesari                                    Rava Kesari

  

            Kalkandu Saadam

            Moongdhal Payasam                 Semiya Payasam with Jaggery           Simple Semiya Payasam

  

Beetroot Sago Payasam               Aval Payasam                SagoVermicelli Payasam                Sago Payasam

   

So thats it Folks...
With Love,

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Sabudana / Sago / Javvarisi Vadai ~ A guest post for Sumanarthy's Kitchen | Navrathiri Vrat Recipes

When Sumanarthy of Sumanarthy's kitchen asked me to do a guest blog at her space, I did not have any reason to tell no. And when she said that the theme was navratri special, I was super excited since I had wanted to try the sabudana vada that is traditionally made for navrathri vrat / fasting season and what better time than this. The recipe is simple to put together but be sure to use good and fresh sago pearls or else the vada tends to burst when put in hot oil. So why wait, head over to her space for the recipe of this crispy snack.

With this the navarathiri special recipes here @ MCTR for the year 2012 comes to an end.

Updated on 12/10/2012
Re-posting here at MCTR

This makes a super crunchy snack for your tea-time. Crispy outside and soft inside, you can never say no to this. I would suggest eating this fresh out off the kadai as they tend to lose their crunchiness after some time.

~*What U Need*~ Sabudana / Javvarisi / Sago / Tapioca pearls - 1/2 cup Potato - 1, medium Roasted peanuts - 1/4 cup Rice flour - 1 tbsp Green chillies - 2 nos, finely chopped Chopped coriander leaves - 1 tbsp Curry leaves - 1 sprig Cumin seeds - 1/4 teaspoon Salt - to taste Oil - to deep fry

How I Made it:
Wash sago pearls and soak in water for 4 to 6 hours. Drain and set aside. Pressure cook the potato for 2 whistles. Cool, peel the skin and mash well. Peel the skin off the peanuts and blend to a coarse powder.
Take the soaked sago pearls in a mixing bowl along with mashed potato and peanuts. Add rice flour, green chillies, curry leaves, coriander leaves, cumin seeds and salt. Mix well. Make small round patties from the mixture and arrange them in a plate.

Heat oil in a kadai and fry the vadas till golden brown. Drain the excess oil using paper towel.

Serve hot with tea / coffee.

** My Notes:
If the mixture is not binding together, add extra rice flour and mix.

So thats it Folks...
With Love,

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Day 10#: Kaaramani Idli Podi Sundal / Vijayadashami & Dussehra Wishes

Happy Vijaydashami and Dussehra wishes to all my dear readers. I know I am late in wishing but I wanted to, never mind the time. So again hearty wishes.
Today ends the maha~navratri festival and with due respect and prayers we pray to Durga maatha to bring us prosperity and happiness. Wanted to end the vrat with a sweet note and so made this delicious pineapple rava kesari and black-eyed peas sundal for neivedhiyam. I had some pineapple essence in my pantry so used that to flavor the kesari but you can use crushed pineapple pieces too. Also I was out of sugar and cashews, so used what I had in hand ~ only half cup of sugar while the recipe called for 1 cup but the sweetness was okay for us. Feel free to use one cup if you are a sweet-tooth. Also I replaced the cashews with almond and pistas since that was what I found in my pantry.

~*What U Need*~ Sooji / Semolina / Rava – ½ cup Sugar – 1/2 cup Water – 1 ½ cups Food color – a pinch Ghee – 3 tsps Chopped almonds, pista - 5 each Pineapple essence - 1/4 tsp Dried grapes - 5

How I Made it:
Dry roast the semolina till golden brown and u get a nice aroma. Boil 1 ½ cups of water till you see bubbles coming up. Add in the semolina and keep stirring till the water is absorbed, say 3-4 mins.

Add the sugar and mix well. When the sugar has melted and combined well, add the food color, pineapple essence and the ghee. Stir well till the mixture comes off the pan. Remove from flame.

Fry the almonds, pista and dry grapes in ghee, add this to the kesari and combine well. Grease a plate with ghee, drop the mixture onto this and smooth out. Once cooled, cut into slices. Serve!!!

Kaaramani idlipodi sundal ~ After adding ginger to my previous sundal, I wanted to add flavor to my next try and hence tipped in some idli podi which I had in hand and bang, the sundal was yummy and different from the regular ones.

Adapted from Priyasfeast ~*What U Need*~ Kaaramani/Cow gram - 1/2 cup Grated Fresh Coconut - 2 tbsp Idli podi - 2 tsp Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Dried Red Chillies - 1-2 Curry Leaves - 1 sprig Hing - a small pinch Salt, Oil

How I Made it:
Soak kaaramani for 4 hours. Rinse and drain. Pressure cook for 2 whistles till soft. Drain and set aside. Heat 1 tsp oil in pan. Add the mustard seeds, urad dal and let them splutter. Add the broken red chillies, curry leaves and hing and fry for a few seconds.

Now add the cooked cow gram and saute for a couple of minutes. Add the idli podi and mix well. Next goes in the grated fresh coconut and salt. Mix well. Remove from flame. Serve hot!!!

So thats it Folks...
With Love,

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Day 9#: Pachaipayaru Inji Sundal | Navarathiri Recipes & Saraswathi Pooja Wishes

Happy Saraswathi pooja and Ayudha pooja wishes to all my dear readers. Hope you had a great day today. Its been a long and hectic day for me with all the cleaning and wiping. And when done with that I had to prep up for the evening pooja... Whew... I actually wanted to postpone this post to tomorrow but then the lil one started his night early and I had some 'me'-time and the huss was away from the PC and so I sat to frame the post.

I made Sarkarai Pongal and Pachaipayaru sundal for neivedhiyam today. Both easy to make recipes and that is what I wanted after all the work done today. Some easy-peesy dishes that will not take too much time in the kitchen. I already have a sarkarai pongal recipe in my space but that uses a pongal pot. So I decided to put up one which can be made in 30 mins and which uses a pressure cooker. Off to the recipes.

~*What U Need*~ Raw rice / Pacharisi - 1 cup Moong dhal - 3 tbsp Thinly sliced and cut Coconut - 2 tbsp Jaggery - 3/4 cup Water - 2 tbsp + 1/4 cup Broken Cashews & Raisins - a handful Ghee - 3 tbsp Cardamom powder - a generous pinch

How I made it:
Soak rice and moong dhal in water for 1 hour. Add 2 tbsp water to jaggery and boil till the jaggery melts. Strain to remove impurities.

Pressure cook rice and moong dhal with 1/4 cup of water for 3 whistles till soft and mushy. Add jaggery syrup and mix well. If required add some more water and bring it to porridge consistency.

Meanwhile, heat ghee, fry the cashews and raisins till golden brown and puffy. Also fry the coconut till light brown.

When the mixture starts to boils again, add the ghee, cashews, raisins, coconut, elaichi powder and give it a stir. Serve hot!

~*What U Need*~ Green gram - 1/2 cup Grated Fresh Coconut - 2 tbsp Grated ginger - 1 tsp Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Dried Red Chillies - 1-2 Curry Leaves - 1 sprig Turmeric powder - a pinch Hing - a small pinch Salt, Oil

How I Made it:
Soak the green gram for 2 to 3 hours. Rinse and drain. Pressure cook for 2 whistles. till soft. Drain and set aside.Heat 1 tsp oil in pan. Add the mustard seeds, urad dal and let them splutter. Add the broken red chillies, curry leaves, ginger and hing and fry for a few seconds.

Now add the cooked green gram and saute for a couple of minutes. Add the grated fresh coconut and salt to it and mix well. Remove from flame. Serve hot!!!

So thats it Folks...
With Love,

Signs off!!!

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