Rava Pongal, Broken Wheat Payasam | Navaratri Recipes | Step By Step Recipes

For the Day 6 of Navaratri Pooja, I made a pongal with Rava - Rava Pongal and Broken wheat Payasam.

Rava Pongal Recipe was the most simplest one you can get to make when you are pressed for time. Mondays are always pressed for time, we have few other things happening, plus the fact that you are still lazy with the aftereffects of Sunday. Kids have their school off this whole week. So they were so busy with their games, running around crazy.

Coming to the recipes for today, here's another interesting Pongal Recipe, made with Rava / Semolina. This is exactly the same way I made the Ven Pongal with crushed peppercorns. This version of pongal also turns out delicious, on top of being very quick to get done. The total cooking time is  as it only takes about 15 - 20 mins of cooking time. You don't have to soak anything here. 

Step by Step Picture Recipe

Rava Pongal | Ven Pongal with Rava

Ingredients

Rava / Semolina  - 1 cup
Split Yellow Moong Dal / Payatham paruppu - 1/2 cup

For Seasoning:

Cumin : 1/2 tsp
Peppercorn whole, crushed : 1/2 tsp
Salt to taste
Cashew few
Ghee - 2 tsp
Curry leaves few

How to make Rava Pongal:

Wash and microwave Yellow moong dal with 1 - 1 & 1/2 cup water for 15 mins. End of this, the dal should be really mushy.

In a non stick pan, add 1 tsp ghee, roast the rawa till it starts turning brown. Remove to a bow. Add 3 cups water to the same pan along with salt. Bring to boil. Simmer and slowly add the roasted rava and cook in simmer for 5 - 7 mins.

When the rava is cooked well, add the cooked moong dal, combine everything. Cook with a lid covered.

In another pan, heat ghee add crushed peppercorn, cashew, cumin and curry leaves. Pour this over the cooked pongal. Combine everything and serve with chutney.

The sweet prasadam for the day was made with broken wheat along with Jaggery and coconut milk. Since I was short of time, I used the coconut paste I had on hand. Else this can be made with extracted coconut milk.

Broken Wheat Payasam

Step by Step Picture Recipe for the Payasam

 

  

Ingredients Needed:

Broken Wheat - 3/4 cups
Jaggery - 3/4 cups
Ghee - 3 tsp
Coconut paste - 4 -5 tbsp / Milk from Half of a medium size coconut.
Cashew Nuts -  handful
Cardamom powder a pinch
Water - 2 -3 cups

Method

Wash and pressure cook the broken wheat for 3 -4 whistles. Allow the pressure to fall down.

Meanwhile melt the Jaggery and sieve it to remove impurities if any.

Once the pressure falls off, pour the Jaggery into the cooked wheat. Simmer and bring to boil.

Once it becomes thick, add the coconut paste. If you are using the extracted coconut milk, add the 2nd and 3rd milk. Bring to boil, finally add the 1st coconut milk that will be thick.

Heat a pan with ghee, roast the cashew nuts.

When the payasam is of the thick smooth consistency, add the roasted cashews along with ghee.

Remove from fire and serve hot.

Samba Godumai Kesari, Navadhanya Sundal | Navaratri Sundal Recipes | Navaratri Recipes

For Navaratri Pooja's Day 5 neivedyam was Kesari made with Samba Godumai Rava and a savory Sundal dish made with Navadhanyas.

Being a sunday we were bound to get carried away with the usual Sunday activities. We have relatives visiting us, Amma's younger sister, her daughter in law and kids. They were much taken in by the celebrations and they visited the local temples that were really decked up because of Navaratri poojas. We have two Amman temples new by and they have kept golu and have special poojas everyday.

I settled for a simple two neivedyams as I wasn't able to plan anything else. As I had said, I have got three different ravas, now my task is to identify them properly. I find that these two terms, Bansi Rava and Samba Godumai are loosely interchanged and used. I wish someone could clarify this doubt as I find that both the grains are different in their looks. Will put up the pictures soon.

Meanwhile let's enjoy this kesari made with Samba Godumai and a Navadhanya Sundal. I got a ready mixed Navadhanyas and packed. It had channa, both kabuli, brown channa, green chickpea, red rajma, green and white peas, soya, black eyed pea, mochi etc.

Coming to Kesari, anything that's made with the rava or the fine grains along with either water / milk and cooked to a thick sweet texture is called as Kesari in my books.

Whereas Halwa is always cooked with milk, fruits, nuts, vegetables can be purred and made into Halwa. Mostly it's loose in flowing consistency, while some versions can be formed into pieces, yet they are soft to eat.

And burfis are mostly brittle (when made with nuts/ flour), holds it's shape naturally and can be handled without making a mess.

Ok that's for what I know, do let me know if you have any other explanation.

Samba Godumai Kesari

Samba Godumai - 1 cup
Sugar - 2 cups
Water - 2 cups
Cardamon a pinch
Ghee - 2 tsp

Cashew nuts few

How to make Samba Godumai Kesari:

Heat a non stick pan, add 1 tsp ghee, saute the rava till it starts getting roasted. takes about 4 -5 mins.

Remove and keep side. In the same pan, add water, bring to boil. When the water starts rolling, add cardamon, add the roasted rava slowly and mix well. 

When you are done with all the rava, add the sugar slowly, mix everything and simmer with lid covered. Cook for 10 mins. Towards the end the the kesari starts to come together, add another tsp of ghee, roasted cashew nuts.

Serve hot

Navadhanya Sundal

I used a ready mixed pack of Navadhanya, you can easily make it yourself.

Ingredients Needed:

Navadhanaya lentils - 1 cup
Water - 1 & 1/2 cups
Salt to taste

Seasoning:

Oil - 1 tsp
Curry leaves few
Mustard Seeds, Urad dal - 1/4 tsp
Green Chillies - 2 medium
Red Chilies - 2 medium
Fresh Coconut, grated - 2 tsp

How to make Navadhanaya Chundal:

Wash and soak the lentils overnight. Change water two times before pressure cooking. 

Take enough water to cover the lentils, pressure cook for 3 whistles. Allow the pressure to fall. check if the lentils are cooked. Water will still be there, add salt and cook in open till all the water evaporates.

Then heat a non stick pan with oil, add the seasoning ingredients, saute well. Add the cooked lentils. 

Finally garnish with grated coconut.

Hope you had a wonderful day at home. Looking forward for the week to come.

Ellu Sadam / Sesame Rice, Okra Raitha, Pattani Sundal, Apple Masoor Dal Payasam | Navaratri Sundal Recipes | Navaratri Recipes | Step by Step Recipes

For Navaratri Pooja's Day 4 neivedyam were Ellu Sadam / Sesame Rice, Pattani Sundal and Apple Masoor Dal Payasam.

Being a Saturday and 4th day of the Navaratri, the next three days are for worshipping Lakshmi. For the next three days, the rice offered has to be shades of white, and I was suggested to make Ellu Sadam and Payasam. Apart from making a neivedyam with rice, it's also mandatory to offer sweet, mostly made with jaggary and lentil. These two conditions made me choose Masoor dal and Toor dal.

Though I have heard much about Ellu Sadam / Sesame Rice, it's something I am yet to make at home. I referred couple of cookbooks and online to see the different ways one can make this mixed rice. This is one of those quick ones that can get done in a jiffy. I read Kamala's and Nags and saw that it's mostly done as you would do with mixed rice dishes. Since this rice was going to be served for the lunch as well, plus to make sure I include those lentils, I tweaked it a bit to arrive at this flovoursome Rice dish.

If you are not used to eating roasted sesame, this might be little strong in flavour but surely something that will reach out to you soon.

Knowing that I ought to make a Payasam with Jaggary, including lentil, I decided to make a new one with Apple. So came into existence a new dish altogether. I must say it turned out very well. As with most new dishes I always want to share anything new that I make, so packed my lunch for office and got my cook taste it. She was pleasantly surprised knowing that apple went into the payasam. There is nothing that makes me more happy, than seeing the facial expression changing when tasting a new dish and I love doing that!

For the Ellu Sadam, I make Okra Raitha, a raitha I read long ago and had bookmarked to make ever since. I still remember the surprise I got when I read that one can make such a simple raitha, especially with Lady's finger! By luck, it looked as if I arrived at the most perfect combination. Sesame Rice with Vendaikai Thayir Pachadi / Bhindi Raitha rocked!

Step By Step pictures Recipe

Ellu Sadam / Sesame Rice

Rice, cooked - 1 & 1/2 cup
Oil - 1 tsp
Salt to taste

For the Seasoning:

Mustard Seeds, Urad dal - 1/2 tsp
Cashew nuts - few
Curry leaves few
Bengal Gram - 1 tsp
Peanuts - 2 tsp
Dry Red chilies - 2 long

For the Spice powder:

White Sesame seeds - 2 tsp
Toor Dal - 1 tsp
Copra, grated - 1 & 1/2 tsp
Dry Red Chillies - 2 long

How to make Ellu Sadam:

Wash and soak the rice for 15 - 20 mins. Pressure cook for 3 whistles. Remove 1 & 1/2 cups rice and allow to cook. Mix in oil for the grains to separate.

For the Spice powder, dry roast all the ingredients separately, grind to a smooth powder once it is cooled. Keep it aside.

In a pan, heat oil, season with mustard, urad dal, curry leaves, chillies, peanuts. Saute well. When it is done, add this mix to the cooked rice and mix well. Then add the spice powder and combine everything.

Serve after offering to God!

Okra Raitha:

Ingredients Needed

Lady's Finger - 6 -7 long
Red chili powder
Salt to taste
Oil - 1 - 2 tsp
Mustard seeds, Urad dal - 1/4 tsp

Curds/ Yogurt as required

How to make Okra Raitha:

Wash and wipe the okra clean of water, this will not make it sticky. Chop into fine pieces. Allow it to dry.

Heat a pan with oil, add mustard, urad dal and saute. Then add the okra and saute well. Sprinkle the salt and chili powder. Mix and cook in sim till it turns crispy.

Once done, allow to to cool, mix into curds and serve with Ellu Sadam.

Pattani Sundal / Dried Green Peas Chundal

Ingredients Needed:

Dried Green Peas - 50 gms
Oil - 1 tsp
Mustard Seeds, Urad dal - 1/4 tsp
Curry leaves
Hing a pinch
Spice powder - 2 tsp
Dry Red chilies, split. - 2 medium,
Fresh Coconut, grated - 2 tsp

How to make the Pattani Sundal:

Wash and soak the peas overnight. Pressure cook for 2 -3 whistles till done.

Once the pressure falls, cook in open after adding salt.

Heat a non stick pan with oil, season with mustard, Urad dal, curry leaves, red chilies, When the mustard pops, add the cooked peas, simmer for 5 mins. When it coated well with the seasoning, add the spice powder and mix well.

Just before switching off the flame, add the grated coconut to the peas and mix well.

Apple Masoor Dal Payasam.

Step by Step Picture recipe

Ingredients Needed:

Apple - 1 big, puree comes to 1 cup
Masoor Dal - 1/4 cup
Milk - 3/4 cups
Jaggary  - 1/2 cup
Cardomon a pinch
Ghee - 2 tsp
Cashew nuts few

How to make Apple Masoor Dal Payasam:

Wash and soak masoor dal for 10 mins. Microwave for 10 mins in a micro safe bowl. The dal should still retain it's shape and not be mushy.

Melt jaggary and remove impurities if any. In a bowl, add the cooked dal along with jaggary, cardamom. Bring to boil. Add boiled milk and simmer.

Meanwhile, peel the apple skin and puree it. In a non stick pan, add ghee, roast the cashew nuts, once they turn colour, add the apple puree. Cook till the oil comes out, which takes about 7 - 8 mins on high. Make sure you keep stirring it.

Then pour this puree over the simmering dal, Bring to boil once and switch off.

Notes: You may have noticed that the sweet was not much in the payasam, so increase if you want it more sweet. I was apprehensive on the fact that apple might have it's own sweetness. Rather in the end, the apple flavour was not predominant when this payasam settled over hours. When I tasted in morning, the apple showed itself, whereas by afternoon, it got mellowed down.

I know the days are becoming short with hardly any time for me to do much. But just as I love those days I do Blogging Marathon, I am loving this period, when one has to be more pious. Well this turns me into a religious person or not, I am surely very pious. Everyday is a learning experience.Life becomes more beautiful and with each day, brings you more awareness!

Jai Maa Durga!

Have a blessed day.

Easy Sambar Sadam, Bansi Rava Sakkarai Pongal | Navaratri Recipes | Step by Step Recipe

Today's Navaratri Pooja's Special Dishes on Day 3 were - Simple Sambar Sadam & Bansi Rava Sakkarai Pongal.

For the third day of the Navaratri Pooja, the neivedyam was decided as Sakkarai Pongal and Sambar Sadam. Since today happens to be Friday, it was also told making Sakkarai Pongal is important. So I decided to make Sambar Sadam and Sakkarai Pongal using new recipes and ingredients

I went shopping yesterday and found Bansi Rava, Sambar Goduma Rava and Broken Wheat. I know the names are so confusing and I have myself used it interchanging. Will put up the pictures and find out about them. Meanwhile I took the rava that was called Bansi Rava and made Sakkara Pongal with it. Since I was looking at a simpler Sambar Sadam, this was the simplest one can get at. Sambar Sadam I made today can't exactly be called Bisi Bele Bath as it didn't have all the spices added to it, but can be called a version of it..:)

Konda's exams got over today and she has been so happy. For all the hue and cry she was making about not having holidays, we came to know that the school closes for a week and she has been so trilled over it. Well I can imagine how the next week is going to be.

Sambar Sadam / Sambar Rice | Easy Bisi Bele Bath

Rice - 1 cup

Toor Dal - 1/2 cup

Vegetables - Carrot, Beans, Drumstick - 2 cups

Tomatoes - 2 big

Sambar powder - 1 & 1/2 tsp (the powder is not very spicy)

Turmeric powder

Salt to taste

Tamarind pulp - 1 tsp

Hing/ Asafetida -  a ping

For Seasoning

Oil - 1 tsp

Ghee - 2 tsp

Onions - 1/2 medium

Garlic - 2 cloves

Mustard seeds, Urad dal, Jeera, Methi Mix - 1/4 tsp

Curry leaves few

Dry Red Chilies - 2

Cashew nuts

Spice Powder - 2 tsp (See the recipe below)

For Spice Powder:

Bengal Gram - 2 tsp

Coriander seeds - 1 tsp

Methi - few

Dry Red Chilies - 3

Copra - 1 tsp (opt)

Dry roast the above and grind to a semi smooth powder. This can be stored for couple of days and used in different recipes.

How to make the Sambar Sadam:

Wash and soak the rice for 15 - 20 mins.

Wash and pressure cook the toor dal with 1 & 1/2 cups along with few drops of oil, hing and turmeric for 3 -4 whistles till it is well cooked. Wait for the pressure to fall.

Then add the drained rice, 3 cups water. tamarind pulp, chopped tomatoes and pressure cook for 3 whistles.

Wash and chop the vegetables. Microwave for 10 mins or else cook separately.

Once the pressure is off, add the vegetables along with the water, spice powder. If required pressure cook for 1 whistle. Else add simmer for 5 mins.

Heat another pan with oil, ghee, add the seasoning ingredients, when mustard pops, add the onions, saute till brown.

Pour this tempering over the cooked rice and garnish with coriander leaves.

Bansi Rava Sakkarai Pongal | Chakkara Pongal with Bansi Rava

Step by Step Picture Recipe

Ingredients Needed:

Bansi Rava - 1/2 cup

Yellow moong dal - fistful

Bengal Gram 2 tsp

Jaggary - 3/4 cup (can decrease the amount if you feel it will be more sweet)

Ghee - 2 tsp

Cashew nuts and Raisins

How to make Bansi Rava Sakkarai Pongal:

Wash and soak the Rava along with Yellow Moong dal, Bengal Gram for 10 mins.

Then pressure cook with 1 cup water. Add more if you want it loose. Pressure cook for 2 -3 whistles.

In a pan, melt jaggary with little water, remove impurities if required. Pour this on the cooked rava and mix well.

Heat ghee and roast the nuts and add to the pongal.

The amount of water you add depends on the consistency of the cooked rava, if required add more so that it tends to be loose and easy to eat.

Bansi Rava Sakkarai Pongal was delicious. Amma told me that she liked it a lot and wanted to know how I made, well that surely made my day.

Hope you all had a wonderful day.

Nellikai Sadam, Rajma Sundal | Navaratri Sundal Recipes | Navaratri Recipes

For the Navaratri Special Dishes on day 2,  I decided to make Nelikai Sadam and Rajma Sundal (South Indian Style). The Neivedyam to be made today was to be sour. Normally lemon Rice is prepared, so seeing that I had Amla at home, I decided to make that instead.

Not only is amla very healthy, this version gets done very quickly. I have already blogged another version of Usirikai Annam. Today's method is much simpler to make for a quick neivedyam.

Coming to the sundal part, I got couple of varieties in Rajma for making the sundals. Today's Sundal is made with Spotted White Rajma.

It's been pretty hot the past couple of days, and without a warning it poured literally this morning. So much downpour that the roads got blocked and so much traffic everywhere. Konda had her exams today and her father had to drop her, wading through the rain. Seeing that it was raining so heavily, Peddu and Chinnu were so happy. Before I could even think about it, they got drenched and had to be warned. But then I know how much fun it is.

I really had to get the neivedyam ready much faster as I didn't have enough time. I was happy that I soaked the rajma overnight.

For making sundal, it is pretty much the same with most lentils. We do have couple of varieties that you can make to add flavor. Though the simplest form of making sundal will involve seasoning with Mustard, curry leaves, coconut gratings.

Nellikai Sadam | Amla Rice | Gooseberry Rice

Rice, cooked - 1 cup

For Seasoning:

Amla / Gooseberry - 1 big
Mustard Seeds, Urad dal - 1/4 tsp
Curry leaves  few
Cashew nuts few
Ground nuts handful
Bengal Gram - 3/4 tsp
Green chilies - 2 medium
Red chilies - 2 medium
Salt to taste
Turmeric powder a pinch
Oil - 1 -2 tsp

How to make Nellikai Sadam

Wash and soak Rice for 15 mins. Pressure cook till done. Take 1 cup cooked rice and allow to cool.

For Seasoning:

Grate the Amla and keep it aside.

In a non stick pan, heat oil add mustard seeds, Urad dal. curry leaves, cashew nuts, ground nuts, 1 inch chopped green chilies, dry red chilies. Saute well. Add turmeric powder and salt. Combine everything together.

Then add the grated Amla, mix well and simmer for couple of minutes.

Finally add the cooked rice and toss everything together.

Usirikai Pulihora ready!

White Rajma Sundal, South Indian Style

White Rajma / Kidney beans - 1 cup
Salt to taste
Oil - 1 tsp

For Seasonings:

Mustard Seeds, Urad dal - 1/4 tsp
Curry leaves
Fresh Coconut, grated - 2 -3 tsp
Hing a pinch
Green chilies - 2 medium

Wash and soak the Rajma overnight. Change water couple of times before pressure cooking.

Take the drained Rajma in a pressure cooker, add enough water to cover the lentil. Cover with lid and pressure cook till done. Make sure you don't overcook the lentil as it tends to get mushy. It should get done in 3 whistles.

If water is still there, you can cook it open, add salt. Cook till water is all evaporated.

For seasoning:

Heat a non stick pan with oil. add mustard seeds, Urad dal and hing. Saute well. then add the curry leaves, green chilies and add in the cooked Rajma. Combine everything well.

Simmer for few minutes, finally garnish with grated coconut.

Both the prasadams were delicious. I know Amla rice is going to be regular one from now on.

Hope you enjoyed today's post, come back tomorrow for Day 3 celebrations!

Puli Aval / Atukula Pulihora, Chana Dal Khus Khus Payasam / Senaga Pappu Gasagasala Payasam | Navratri Recipes

Happy Navarathri to all my dear readers!

Thank you for joining me in this Navaratri Celebrations.

We had been planning on making elaborate preparation for these 9 day long Navaratri Pooja. With the 10th day being Vijayadasami or Dussehra, it is celebrated in different ways in different parts of India.

In the south of India, those who follow the tradition of keeping Golu, will celebrate Navaratri by observing the different deity each day personifies. This is also an occasion when they invite womenfolks to home and offer prasadams. New dolls are added every year and kept on display. Kids who attend the golu are given gifts to make it more interesting.

We lived in a colony all my childhood, and have fond memories of visiting the neighbors and meeting friends. The prasadam made will usually be sundals made with different lentils, sometimes payasam etc. But we get back home with different sundals which makes it so very interesting as you get to compare the taste and enjoy.

As a custom, we normally have grand celebrations on Ayayuda pooja and Vijayadasami. So in 2009, We decided to celebrate these pooja all through the nine days. Since I was in town last year, I missed doing it at home. So I am very happy doing this again this year.

Pooja holidays normally coincides with the quarterly exams for kids here. But this year with so much confusion prevailing for the other boards, Konda's exams are going on now. Boys have their holidays and you can imagine how much of a masti they are having.

Coming back to the Navaratri pooja, Navratri is divided into sets of three days to adore three different aspects of the supreme goddess or goddesses.

The first three days are for Durga, also known as Kali in order to destroy all our impurities. Neivedyam made on this day will have to be sour and spicy. So for the next three days it will be Tamarind, Lemon and Sambar Rices along with Sundals, Payasam. We can also make Ellu Sadam and Payasam on Saturday.

Second three days, the Mother is adored as a giver of spiritual wealth, Lakshmi, who is considered to have the power of bestowing on her devotees inexhaustible wealth, as she is the goddess of wealth. So on these days the prasadam will be Sakkara Pongal, Ven Pongal and Thengai Sadam.

The final three days is for worshiping the goddess of wisdom, Saraswati. Neivedyam for these three days can be Sundal, Payasam.

So based on what I made last time when I had a reference which said what should be made on each day of the pooja I made those neivedyam. Since I had a list, it was easy for me to just make. So this year I discussed it with couple of elders who are well versed in this and came to this conclusion. Based on what I am told, I decided to make different dishes accordingly.

For today's prasadam, hubby dear had already told me what to make and it was just as what I was told. So it was very nice that it related. He asked me to make Senega badallu Payasam / Bengal Gram Payasam and Pulihora. Amma usually makes Pesara pappu Payasam. When I asked her to tell me a new way to make, she said Athamma is the one who makes this frequently and that I should ask her. Anyway to make the story short, I decided that I should add copra and Gasa Gasa to lend a new taste.

Coming to Pulihora, I have already tried all the versions that I know of. So wanted to make with Poha / Beaten Rice for a long time. Puli Aval / Aval Puliyodharai or Atukula Pulihora as we might say in Telugu, is a famous version of Poha in Tamil Nadu. I wanted to make it the regular way but had a quick look at the first search that came up and decided that it is indeed made the same way.

So for the Navaratri Special Dishes Day 1 Prasadam, I made Atukula Pulihora, Senaga Pappu Gasagasala Payasam.

Senaga Pappu Gasagasala Payasam is a special flavoured payasam in which you add copra/ dried coconut powdered with Poppy seeds. Both these ingredients are so rich, and takes your payasam to the next level!

Though I was hoping on making different Sundals, I had to be content with these two neivedyams.

Hoping to make one sundal for prasadam for rest of the Navarati pooja, along with another special Neivedyam.

Puli Aval / Aval Puliyodharai or Atukula Pulihora

Poha / Avul - 1 cup
Tamarind - 1 lemon size
Sambar powder - 3/4 tsp
Salt to taste
Turmeric powder a pinch

For masala powder

Bengal gram - 3/4 tsp
Coriander seeds - 1/4 tsp
Methi - few seeds
Dry Red chili - 3

For Seasoning

Oil - 2 tsp
Curry leaves few
Mustard seeds, Urad dal - 1/4 tsp
Cashew Nuts
Ground nuts

How to make Puli Avul

Dry roast the ingredients for the masala, and keep it to cool.

Soak the tamarind in water and extract pulp. Add sambar powder, turmeric powder and mix well.

Wash the poha couple of times, then add the tamarind water the poha and let it sit for 10 mins. It will bloat well by absorbing the tamarind water.

Heat a non stick pan with oil, season with mustard, Urad dal, ground nut, cashew nuts. Fry well. Then add the poha, mix well.

mins.

Chana Dal Khus Khus Payasam / Senaga Pappu Gasagasala Payasam

Ingredients Needed:

Bengal Gram (Senega Pappu) - 1/2 cup
Jaggary - 1/2 cup
Milk - 1/2 cup
Cardamom powder

Powder to be added
Copra and Poppy Seeds, powdered - 2 tbsp

Garnishing

Cashew Nuts
Ghee

How to make Chana Dal Khus Khus Payasam

Wash and soak Bengal Gram for 10 mins. Then pressure cook with enough water to soft texture.

Melt jaggary and remove if any dirt. Add the jaggary, cardamon powder to the bengal gram and pressure cook again

Once the pressure falls down, add the boiled milk.

Powder the dried coconut and poppy seeds to a semi smooth powder. Heat the cooked dal and when it starts boiling add the powder.

In an separate pan, heat ghee, and roast the cashew nuts. Finally add to the boiling payasam

Other Festival Food

An Invitation to a virtual celebration of Navaratri Pooja

With Navaratri Pooja going to begin on the 26th of September, I would like to invite you all for a virtual celebrations. I was able to share my daily pooja and neivedyam that I made during 2009 pooja. I was not able to make it last year. I am planning to celebrate this year with you all. 

In Tamil Nadu, Golu is very famous and I remember from my childhood how festive the whole colony used to be. Every year when we visit our friends, we will be eager to see what new dolls they added to their Golu. It's even more fun when each of us are asked to sing divine songs.

Picture Source: Courtesy

Though we don't keep Golu at home, we celebrate the pooja with special poojas and visiting our friends who keep the golus. Ayudha Pooja and Vijayadashami are celebrated with so much enthusiasm at home.

Do join me in this celebration and check out some of the special dishes that you can make. These dishes are done as per what is supposed to be done on each day of the Navaratri Pooja.

Navratri Special Dishes

Navratri Special Day 1 ~ Brown Karamani Sundal, Ven Pongal
Navratri Special Day 2 ~ Konda Kadalai Sundal, Puliyodarai
Navratri Special Day 3 ~ Mochai Sundal, Sakkari Pongal
Navratri Special Day 4 ~ Pattani Sundal, Kadambam Rice
Navratri Special Day 5 ~ Kadambam Sundal, Thayir Sadam
Navratri Special Day 6 ~ Verkadalai Sundal, Elumichai Sadam
Navratri Special Day 7 ~ Sunnundalu, Thengai Sadam
Navratri Special Day 8 ~ Channa Dal Sundal, Pal Sadam (Kheer)
Navratri Special Day 9 ~ Moong Dal Sundal, Kalkandu Sadam


Other Festival Food