Navratri Recipes - South Indian Navratri Sweets & Sundal Varieties

Navratri 2023 starts on October 15th and ends on 24th October. Here is the collection of South Indian Navarathri prasadam recipes/Golu special recipes like Sweets, sundal and navratri snacks from my blog. Click on the pictures to see the recipe. Hope you find it useful. I am yet to add more sundal varieties and fasting recipes from this week. I will update this page as & when I add it. Thanks for visiting this page. Have a great Navratri celebration !

NAVRATRI RECIPES

GOLU IDEAS/HOW TO KEEP GOLU

SUNDAL VARIETIES

 

 

   

 

 

 

CLICK THIS LINK FOR ALL SUNDAL VARIETIES

 RICE VARIETIES

  

    
   
  

NAVRATRI SWEETS & SNACKS

   
   

  

  
  

FASTING SNACKS

  
   

Wish you all a very happy Navratri celebration !

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Very good recipes Tags: Navratri recipes, Navratri.Navaratri recipes, Navarathri recipes, Navarathri sundal recipes, Navaratri golu recipes, Golu recipes, golu ideas, How to keep golu at home, Sundal recipes, Sundal varieties

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MOONG DAL SUNDAL / PAASI PARUPPU SUNDAL / PAYATHAM PARUPPU SUNDAL - EASY SUNDAL VARIETIES

Moong dal sundal / Paasi paruppu sundal is one of the easiest sundal recipes that can be made in minutes.This yellow moong dal sundal ( Payatham paruppu in Tamil) can be done without soaking and the dal gets cooked in no time. Only thing is dal should be cooked perfectly.It should not be over cooked. Yesterday we kept golu and we made sweet pongal & this sundal for first day neivedyam..Do try this easy sundal for navratri.U’ll love it for sure

Moong dal sundal recipe

Paasi paruppu sundal/Moong dal sundal recipe for Navratri

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Yellow moong dal / paasi paruppu – 1/2 cup Salt & water – as needed To temper Coconut oil – 1.5 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Red chilli – 1 no Green chillies – 2 nos Curry leaves – few Asafetida/hing – 1/4 tsp

METHOD

In a bowl , take the required quantity of water and add the moong dal , turmeric powder , salt .Let it cook in high flame for8-10 minutes.Stir in between to see the dal is cooked perfectly.Dal should break but not be mushy. It should be just blossomed.Remove and drain the excess water using a colander. In a kadai , heat oil and temper mustard , urad dal , chillies , curry leaves and hing. Saute for a minute till dal turns golden brown.Now add the cooked moong dal and mix it gently. Lastly just before switching off the flame , add the grated coconut.. Stir gently and switch off the flame. Offer to Durga and get her blessings , Enjoy !

Here is the picture of this year's golu at our home :)

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RAJMA SUNDAL RECIPE – NAVRATRI RECIPES

I tried rajma sundal for the first time. I have tried rajma masala for roti very long back. As rajma tastes very bland without any smell, usually i add more spices to add flavor to the dish ..So i tried this sundal adding freshly ground masala..Last year i posted masala sundal with green gram. I tried this sundal almost in the same way with slight variations. It smelt and tasted yum.We enjoyed a lot..Try this healthy sundal for this navratri and mail me ur feedback..

Rajma sundal recipe

How to make rajma sundal with freshly ground masala

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 12Hours

Cook time: 20 Minutes

Total time: 12H20Min

INGREDIENTS

1 cup - 250ml Rajma / Red beans – 1/2 cup Salt and water – as needed To temper Cooking oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves – few Asafetida/hing – 1/4 tsp Lemon juice - few drops To grind Grated coconut – 3 tbsp Green chillies – 2 nos Ginger – 1 inch piece Cumin seeds or fennel seeds – 1/2 tsp Coriander leaves – 1 tbsp ( do not add more) (optional)

METHOD

Soak rajma over night or for 8 hours. ( please check notes for quick soaking of rajma)Pressure cook for two whistles in low flame.Drain the excess water and keep aside. Grind all the ingredients given under “ to grind” without adding water.Set aside. In a pan , heat oil and temper all the ingredients given under “ to temper” in the same order.Add the cooked rajma , saute well for a minute .Lastly add the ground masala and saute for 3-5 minutes in low flame till u get a nice flavor.. Remove ,add few drops of lemon juice and serve !! Enjoy !

Note

For quick soaking , heat water above boiling point (over boil) and pour into a hot pack/casserole.Add a big pinch of cooking soda.Wash and add the rajma to the hot box.Close it tightly with a lid.Leave it for 6 hours. Rajma soaks well.Before pressure cooking rinse the rajma twice to remove the soda. Add required water and salt and pressure cook in low flame for 3 whistle.Rajma will be cooked very well..This method can be followed for white channa and peas as well.

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