Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time ( we call it as maavu javvarisi in Tamil). Its an yummy Indian dessert recipe.

 Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core.

For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow for Thursday Guru pooja.

Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time. So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.

Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.

Sabudana Kheer Recipe / Javvarisi payasam recipe

How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.

Cuisine: North Indian

Category: Payasam recipe

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones) Water - 1.5 cups Boiled milk - 2 cups Sugar - 1/4 cup Saffron threads - Few Cardamom powder - 1/2 tsp Cashews and dry grapes - Few Ghee - 1 tsp ( to roast the nuts)

HOW  TO MAKE SABUDANA KHEER 

1. Wash the sabudana twice in enough water. Drain it.
2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
4. Cook in medium flame till sabudana turns translucent. Stir constantly.
5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
7. Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.

METHOD - STEP BY STEP PICTURES

Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking. Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge. When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron. When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame. Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed. Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch. !

Note

Quantity of milk should be adjusted as per your taste and desired consistency. For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it. If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly. Bigger sized sabudana needs to be soaked for more time.

Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.

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Iyengar Sakkarai Pongal – Iyengar Style Sweet Pongal Recipe In Pressure Cooker

Iyengar style sweet pongal / Sakkarai pongal recipe was in my try list for long time. Recently I bought a cookbook named “Iyengar Pandigai Samayal “ from Kumbakonam. All the Iyengar specialty recipes are discussed in that book according to the festival. I found a traditional Sakkarai Pongal recipe prepared using a pot ( bronze pot/ Venkala paanai). 

When I saw that recipe, I immediately called my school friend Sumi who is the only source for my Tamil Iyengar Recipes in my website to confirm the recipe and ingredients. She shared all the most important tips to get perfect Perumal temple style Sakkarai Pongal. Thank you so much Sumi.  I became very happy and tried it for my Thursday Guru Pooja Neivedyam yesterday. It came out finger licking good. But for your help, this post would not have come up today :). 

My friend told me to prepare this pongal in a bronze pot to get the authentic flavor and taste. But my pot is too big to make small quantity. So I used a pressure cooker to ease my job. My job was done in less than 30 minutes.

Friends, I have shared all the tips shared by my friend Sumi if you like to try the authentic version like temples. If you wish, you can prepare in a bronze pot like temples or use your cooker to make it quickly. Choice is yours ! But taste wise pot pongal is the best. 

Next year during pongal festival,  I will try to buy a small pot and make a separate & detailed post. Now lets see how to make Iyengar style sakkarai pongal recipe / Sweet pongal recipe with step by step pictures and video.

POINTS TO NOTE

1. To make temple style pongal, you should cook the rice & dal in an open pot, preferably in a bronze pot as it helps to retain the heat longer & maintain the consistency of pongal.
2. Addition of Pachai karpooram/ edible camphor is a must in Iyengar Pongal.
3. They also use freshly made ghee from butter to roast the cashews and add to pongal for neivedyam. They do not use the ghee used for regular cooking. So the taste & flavor of fresh ghee matters a lot.
4. Never use boiled rice. Always use good quality Sona masoori rice for best taste.
5. Do not use basmati rice as well.
6. Roasting moong dal is an optional step. Some people add it as such.
7. My friend told me to soak rice & moong dal in milk & water for 15 to 30 minutes to cook quickly.  But I din’t soak it as I used pressure cooker.
8. Milk should be used in Iyengar pongal. Some people cook the rice only with milk. But I have used a combination of water & milk as suggested by my friend.
9. The quantity of milk may vary based on the consistency of pongal. So reserve some boiled milk and add it while serving if needed.
10. I have used rice & jaggery in the ratio of 1: 2. Some people use 1:1.5 for mild sweet taste. It all depends on your taste buds.

Iyengar Sakkarai Pongal - Sweet Pongal recipe

How to make Iyengar style sweet pongal recipe / sakkarai pongal with milk & jaggery.

Cuisine: South Indian

Category: Iyengar recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice - 1/2 cup ( Good quality Sona Masoori rice) Yellow moong dal - 2 tbsp  Boiled milk - 1 cup Water - 1.5 cups Powdered Jaggery - 1 cup ( Use 3/4 cup if using paagu vellam) Water- 1/2 cup ( to melt jaggery) Ghee - 2 to 3 tbsp ( I used 2 tbsp butter to roast nuts) Cashew nuts - Few Cardamom powder - 1/2 tsp Edible camphor / Pachai karpooram - A pinch

HOW TO MAKE IYENGAR SAKKARAI PONGAL

1. In a pressure cooker base, heat 1 tsp ghee. Roast moong dal for a minute.
2. Add raw rice to it and roast for another minute. Wash them.
3. Add water + milk to the cooker along with a pinch of salt.
4. Pressure cook in very low flame for 2 whistles.
5. Mash the cooked rice & dal. Boil and melt jaggery adding water and strain the syrup.
6. Add jaggery syrup, 1 tbsp ghee to the mashed rice. Mix well and boil till semi solid in consistency. Switch off flame.
7. Add cardamom powder, a pinch of edible camphor and cashews roasted in ghee.
8. Mix well and remove from flame. Garnish with more cashews if you like and serve hot !

METHOD - STEP BY STEP PICTURES

In a pressure cooker base, heat 1 tsp of ghee. Roast yellow moong dal for a minute. To this, add rice and roast for one more minute. Remove the cooker and wash the rice + dal. Drain the water and keep it back in flame. Add milk + water to the washed rice, dal mixture. Add a pinch of salt as well. Mix well. Pressure cook in very low flame for 2 whistles.Open the cooker after steam is released. Mash the rice and dal very well with a ladle or masher. Make sure rice + dal is mashed properly. Add more boiled milk or water if needed. Mix well. Keep the cooker aside. In a kadai, boil and melt jaggery adding water. Strain the syrup in a wire mesh. (If the jaggery tastes too sweet, you can reduce to 3/4 cup) Add the syrup to the mashed rice and mix well. Add little more hot water or milk if the pongal is too thick at this stage. Add 1 tbsp ghee to avoid sticking of rice to the bottom of cooker. Mix well and boil till pongal comes to semi solid in consistency. Do not cook till too thick. It will harden as it cools down. So make it semi thick.  Remove from the flame. Roast cashews in the remaining 1 tbsp ghee and add to pongal. (  I used fresh butter, melted to make ghee and roasted the cashews as suggested by my friend.) Add cardamom powder, a pinch of edible camphor and mix well. Add 1 tbsp more ghee and few more roasted cashews for garnishing. Serve hot ! Enjoy !

Note

The ratio of rice & water depends on the quality of rice. Old rice takes more water. For pongal festival, we buy new rice ( pudhu arisi).So it takes less water. I used 1:5 ratio of rice and water. You can also use 1:4 or 1:6 based on the rice. Similarly the quantity of jaggery depends on the type of jaggery. If you use paagu vellam, you can add 1:1.5 ratio of rice & jaggery else use 1:2 as I did to get nice color and taste. If you feel the sweetness is more, you can add more boiled milk or hot water to reduce the sweetness. Edible camphor is the most important to get temple flavor. You can also add powdered nutmeg and roasted cloves if you like. Do not reduce ghee than the mentioned quantity. You must add more ghee to get ghee dripping pongal else pongal looks dry.

Try this easy, yummy Iyengar style Sakkarai pongal for this Pongal festival at home and enjoy !

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Pattani Sundal Recipe – Green Peas Sundal – Sundal Varieties

I had to post this Green Peas Sundal Recipe (Pattani sundal in Tamil) last week during Navaratri. But I couldn’t do it due to some personal work. I am yet to start Diwali recipes. So today I am posting this recipe from my draft. From tomorrow, you can expect some yummy Diwali sweets and snacks from here : )). Pattani sundal is one of the easy and yummy sundal varieties we make during Navaratri for neivedyam. Last week I prepared this sundal recipe for Golu. I used dried green peas, soaked it overnight and prepared this sundal. If you have frozen or fresh green peas (pachai pattani) in hand, your job becomes easier. Cooking green peas perfectly is a bit tricky. Most of us face the problem of peas becoming mushy after pressure cooking. 

Proper soaking and addition of salt while pressure cooking helps to retain its shape and cooks soft as well. Recently my neighbor shared this sundal by adding masala. It was tasting great and truly flavorful. But I made it in the usual way as we need to avoid onion & garlic for neivedyam. Soon I will share my neighbor’s masala sundal recipe. For variations, you can make this sundal with white peas or yellow peas as well. Today lets see how to make green peas sundal recipe with step by step pictures.

Green Peas Sundal Recipe / Pattani Sundal

How to make Green Peas Sundal Recipe

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Sundal Recipes
Serves: 4
Prep time: 8 Hours
Cook time: 15 Minutes

Ingredients (1 cup - 250ml)

• Dried Green Peas - 1 cup
• Water - as needed (to soak & cook the peas)
• Salt - as needed

  To Grind

• Grated coconut - 1/4 cup
• Green chilli - 1 to 2 nos
• Cumin seeds - 1/2 tsp

  To temper

• Coconut oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Curry leaves - Few
• Red chilli - 1 no (pinched)
• Hing - 1/8 tsp

How to make the recipe

1. Wash and soak the dried green peas for 8 hours.
2. Pressure cook the green peas adding soaked water and salt in low flame for 2 whistles.
3. Drain the excess water if any and keep the cooked peas aside.
4. Grind coconut, chilli and cumin seeds to a coarse paste without water.
5. Temper mustard seeds, curry leaves, hing and add cooked peas, ground paste.
6. Mix till raw smell goes off. Sprinkle some lemon juice if you like.

Green Peas Sundal Recipe - Step by step photos

• Wash and soak dried green peas for 8 hours or overnight.Pressure cook it adding enough water and salt in low flame ofr 2 whistles.

  

• Adding salt helps to prevent peas becoming mushy.So don't forget to add salt.Remove after the steam is released.
• Drain in a colander. Grind coconut, chilli and cumin seeds to a coarse paste without adding water.
• Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves, hing and pinched red chilli.

  

• Add cooked peas, ground coconut paste and saute till raw smell goes off.You can sprinkle some lemon juice if you like. Serve warm !

  

Notes

• Dried green peas should be soaked at least for 6 to 8 hours.If using fresh peas, no need to soak it.
• Addition of salt while cooking peas helps to prevent it becoming mushy.
• For variations, you can add grated coconut instead of grinding it.

Try this easy, kids friendly Green peas sundal recipe at home and share your feedback with me .

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Pachai Payaru Sundal Without Soaking – Green Gram Sundal Recipe( Sweet & Spicy)

Easy Green gram sweet sundal and kara sundal recipe without soaking with step by step and Video – We call it as Pachai payaru sundal / Pasi payaru sundal in Tamil. Generally We South Indians make sundal recipes for neivedyam without fail during navaratri festival. So I thought of sharing some sundal varieties this week. To begin with, I have come up with an easy green gram sundal recipe without soaking . Usually people make green moong dal sundal by soaking it for hours together. But my MIL always make it instantly by roasting the dal. This year I followed her method as it is so easy and quick to make.

If you forget to soak the legumes or when you want to make sundal instantly, you can go ahead with this recipe. I prepared green gram sweet sundal and spicy sundal varieties. Both came out very well and tasty. But the color of this sundal won’t be green. Hope you will try this easy sundal recipe and share your feedback with me. Ok, Lets see how to make pachai payaru sundal recipe with step by step pictures and video.
You can also check out my green gram sundal with soaking and my other sundal varieties.

Pachai Payaru Sundal Without Soaking - Instant Green Gram Sundal - Sweet & Spicy

How to make Green gram sundal without soaking

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Festival recipes
Serves: 4
Prep time: 5 minutes
Cook time: 20 Minutes

Ingredients (1 cup - 250ml)

• Green gram / Pachai payaru - 1 cup
• Cooking oil - 1 tbsp (to roast dal)
• Water - 2.5 to 3 cups (For pressure cooking dal)
• Salt - 1/4 tsp

  Green Gram Sweet Sundal recipe

• Cooked green gram - 1 cup(Heaped)
• Grated jaggery - 1/3 cup
• Water - 1/4 cup
• Cardamom powder - 1/4 tsp
• Grated coconut - 1/4 cup

  Green Gram Spicy Sundal recipe

• Cooked green gram - 1.5 cups
• Coconut oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Red chilli - 1-2 no(pinched)
• Curry leaves - few
• Salt - as needed
• Hing/asafetida - 1/4 tsp
• Grated coconut - 1/4 cup

How to make the recipe

1. Heat oil in a cooker base. Roast green gram for 5 minutes.
2. Nice aroma arises. Add water & cook in high flame for 7 whistles.
3. Remove & drain excess water.
4. For sweet sundal,melt jaggery adding water.Strain & boil for a minute.
5. Add cooked green gram, cardamom powder, coconut.Mix & boil till slightly moist.Serve!
6. For spicy sundal, temper mustard,urad,curry leaves and hing in oil.Add cooked green gram,salt and grated coconut.Mix well and serve.

Green Gram Sundal Recipe / Pachai Payaru Sundal - Step by step photos

• Heat oil in a cooker base and roast green gram till it gets roasted smell and turns slightly golden brown in color.

  

• Add 2.5 to 3 cups of water and pressure cook in low flame for 2 whistles or in high flame for 7 whistles.

  

• Remove after the steam is released.Drain the excess water using a colander.Let it become warm.
  

  

• For green gram sweet sundal : Heat and melt jaggery adding little water in a pan.Strain the syrup.
  

  

• Wash the pan.Add the syrup in the same pan. Let it roll boil. Put 1 cup of cooked green gram. Mix well.

  

• Add cardamom powder, grated coconut and mix well. Make sure this sundal is slightly moist in texture. Do not mix till its dry. Dal will become hard.
• So switch off the flame when there is slight wetness. It will become normal when sundal cools down.Serve & enjoy !
• For green gram spicy sundal: Heat coconut oil in a pan. Temper mustard seeds, urad dal, curry leaves, hing and pinched red chillies.
• Saute for a minute and then add cooked green gram, salt and grated coconut. Mix well & serve.
  

  

• Green gram sweet sundal and spicy sundal are ready !

  

 

Notes

• This sundal won't be bright green in color as we are roasting the green gram.
• To get green color sundal, you need to soak the dal for 6 to 8 hours without roasting.
• For sweet sundal: if the jaggery is pure, you can add grated jaggery directly to the cooked green gram. Mix till it melts.
• You can add some lemon juice to spicy sundal if you like. But add it after switching off the flame.

Try this easy, no soaking, Instant green gram sundal recipe and enjoy !

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Rice Kheer Recipe Without Condensed Milk – Chawal Ki Kheer With Video

When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.

As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk.  Now Lets see how to make rice kheer recipe with step by step pictures and video !

Do refer my  18 payasam  / kheer varieties & Bengali Chaler Payesh recipes.

Rice kheer recipe / Chawal ki kheer

How to make Rice kheer recipe

Author: Chitra Ganapathy

Cuisine:North Indian
Category: Dessert
Serves: 4
Prep time: 30 minutes
Cook time: 25 Minutes

Ingredients (1 cup - 250ml)

• Basmati rice / long grain rice - 1.5 tbsp
• Full fat milk - 1/2 liter(2 cups)
• Sugar - 1/4 cup (1/3 cup for more sweetness)
• Cardamom powder - 1/4 tsp
• Chopped cashews, badam & pista - handful
• Saffron threads - Few to garnish
• Rose petals - to garnish (optional)

How to make the recipe

1. Wash and soak rice in water for 30 mins to 1 hour.
2. Roll boil milk in a pan.
3. Add soaked rice, boil in medium flame.
4. Stir at regular intervals and boil till rice is cooked soft.
5. Add sugar, cardamom powder and boil till slightly thick.
6. Garnish with chopped nuts and serve warm or chilled.

Rice Kheer Recipe / Chawal Ki Kheer - Step by step photos

• Wash and soak rice in water for 30 minutes to 1 hour.
• Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.

  

• Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.

  

• After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.

  

• Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.

  

Notes

• Soaking helps the rice to cook quick & soft. If you don't have time, you can wash and cook the rice without soaking too.
• Add more sugar if you have sweet teeth, but not more than 1/3 cup.
• I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
• To make a quick version, you can cook rice & milk in a pressure cooker.
• You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
• If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.

Easy to cook, delicious, festival special rice kheer is ready to enjoy !

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Navratri Recipes For 9 Days– South Indian & North Indian Prasadam Recipes

Here is the picture of our last year’s Golu!

South Indian, North Indian Navratri Recipes for 9 days golu at home . In this post, I have framed a list of Navarathri prasadam recipes of Tamil nadu, Andhra and North India for nine days as per my readers request. Last year I made a detailed post on how to keep golu at home. At that time, many of my readers asked me to make a post on Navratri naivedyam recipes list. So today I have come up with the list of prasad recipes like rice varieties, sweets, sundal recipes/snacks based on South Indian and North Indian Navratri festival. Hope this post will be helpful to you all.

Do refer my Navaratri recipes collection for more ideas.

TAMIL NADU RECIPES FOR NAVARATHRI

In Tamil nadu, during Navarathri people worship Goddess Durga for the first three days, Goddess Lakshmi for the second three days and Goddess Saraswathi for the last 3 days. People used to offer some sweets and sundal recipes for God in front of Golu. Even though navarathri is a 9 days festival, the day that comes before Navarathri i.e Amavasya and the day after Navratri where we celebrate the victory of good over evil as Vijayadasami, comes to 11 days. 

Married ladies & young girls are invited to home and we give thaamboolam along with a sundal variety or sweet as Golu prasadham. We usually keep the golu on Pradhamai day evening. So we offer sweet pongal/sakkarai pongal and chana sundal/kondakadalai sundal for neivedyam and we offer some fruits, rock candy on Vijayadasami day.

I have shared this table of naivedyam recipes by referring Nataraja Deekshithar’s blog post. He had given a clear explanation about Navaratri celebration in temples and its importance. He has also mentioned the list of flowers, leaves, kolam, fruits, Neivedyam and Raga to be used for Navratri 9 days. I took the neivedyam recipes, added 2 more recipes for each day morning & evening neivedyam and framed this table. 

I have given different sweet recipes, rice variety and sundal recipes for 9 days. You can alter the sweets and sundal varieties based on your liking. But the rice variety given here is as per the tradition according to Deekshithar’s post. So you can follow the same. I have linked all the recipes to my post. You can click on that to view the respective ones. I am yet to post few sundal recipes in this list. I will do it this week.  

I hope this table would be useful for people who wants to get some ideas for Navratri recipes. Ok, lets check the table below.

GOLU DAY EVENING (If you keep on Amavasya day)	SWEET PONGAL , CHANA SUNDAL
DAY 1	VEN PONGAL , RICE - MOONG DAL, GREEN GRAM SUNDAL(SWEET & SPICE)
DAY 2	RAVA KESARI , TAMARIND RICE ,  KARAMANI SWEET SUNDAL , SPICY SUNDAL
DAY 3	SAKKARAI PONGAL , PEPPER RICE / PARUPPU VADAI , PEANUT SUNDAL
DAY 4	WHEAT FLOUR APPAM , KADAMBA SADAM, PEAS SUNDAL
DAY 5	RICE PAYASAM , CURD RICE, RAJMA SUNDAL OR DOUBLE BEANS SUNDAL
DAY 6	RAVA LADOO , COCONUT RICE , FIELD BEANS SUNDAL OR MOONG DAL SUNDAL
DAY 7	RAW RICE IDLI , LEMON RICE , KADALA PARUPPU SUNDAL
DAY 8	COCONUT BURFI , PAAL SADAM , MULTI GRAIN SUNDAL
DAY 9(SARASWATHI POOJA)	AKKARA ADISAL , 5 RICE VARIETIES OR LUNCH MENU, VADA, BROWN CHANA SUNDAL Or CHANA DAL SUNDAL
DAY 10 (For Vijayadasami)	BETEL LEAVES & NUTS, FRUITS, ROCK CANDY OR DRY GRAPES

SOURCE: http://natarajadeekshidhar.blogspot.com/2010/10/08102010-16102010.html

  Apart from this list, you can refer more recipes in my collection of Navratri recipes post. Do check it !

ANDHRA RECIPES FOR NAVRATRI

In Andhra Pradesh, Navadurga  ( Nine aspects of Goddess Durga) is worshipped during Navratri. Varieties of  prasadam is offered to God on these nine days.

DAY 1	CHALIMIDI, VADA PAPPU, PARAMANNAM
DAY 2	SWEET BOONDI, CHICKPEAS
DAY 3	RAVA KESARI , PULIHORA
DAY 4	PONGALI
DAY 5	PULIHORA , PESARA BOORELU
DAY 6	ATUKULU, BELLAM, SENAGA PAPPU, COCONUT
DAY 7	KSHEERANNAM, BELLAM, SUGAR
DAY 8	GARELU, LEMON JUICE
DAY 9	CHAKKARA PONGALI
DAY 10	PULIHORA , GARELU

SOURCE: http://annapoorna-akshayam.blogspot.in/2011/10/dasara-navaratri-naivedyam-for-9-days.html

NORTH INDIAN NAVRATRI BHOG FOR 9 DAYS

In North India, People worship nine different forms of Maa Durga.

Day 1 – Maa Shailaputri to bless disease free life
Day 2 - Mata Brahmacharini to increase longevity of family members
Day 3 - Mata Chandraghanta to fulfill all the wishes and provides relief from worldly pains
Day 4 - Maa Kushmanda to improve the intellect and decision making ability
Day 5 - Mata Skandmata to keep the physique healthy
Day 6 - Maa Katyayani for health and happiness
Day 7 - Maa Kaalratri to remove Evil powers
Day 8 - Maa Mahagauri to provide success in life(Kanya puja is performed)
Day 9 - Maa Siddhidatri for all sidhi

People perform fasting, pooja and pray the Goddess by offering nine different bhog on these 9 days. Lets see them below. Sorry, I have not shared Vrat ka recipes ideas. I have just mentioned the sweet recipes and the ingredients you can offer on these 9 days.

DAY 1	PURE GHEE OR RECIPES WITH GHEE
DAY 2	SUGAR, FRUITS
DAY 3	MILK, SWEETS, KHEER
DAY 4	MALPUA
DAY 5	BANANA
DAY 6	HONEY
DAY 7	JAGGERY OR SWEETS WITH JAGGERY
DAY 8	COCONUT,  RICE KHEER FOR KANYA PUJA
DAY 9	TIL or SESAME SEEDS

SOURCE: http://blog.onlineprasad.com/navratri-recipes-bhog-for-nine-days/


DISCLAIMER : I have made this list based on the inputs from various sources. Please alter them according to your tradition by consulting your family elders.

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