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Showing posts with label VARALAKSHMI VRATHAM. Show all posts
Showing posts with label VARALAKSHMI VRATHAM. Show all posts

August 6, 2019

Varalakshmi Vratham Recipes – Varamahalakshmi Festival Prasadam Recipes

varalakshmi vratham recipes
 In this post, you can find the list of naivedyam / varalakshmi pooja prasadam recipes of Tamil nadu, Andhra pradesh and Karnataka for Varalakshmi viratham. Varalakshmi Vratham/Varamahalakshmi festival (Varalakshmi poojai in Tamil) is the most auspicious festival celebrated by married woman (Hindu) to commemorate Goddess Mahalakshmi. "Vara" means "boon" and Goddess Lakshmi grants all boons to those who performs pooja with utmost devotion on this day. People of South Indian states like Tamil nadu, Andhra and Karnataka and North Indian states like Maharashtra and Orissa celebrate this festival in a grand manner. This festival usually falls on the second Friday of August/ Sravana masam (Avani in Tamil). In 2023, its on August 25, Friday.

Goddess Lakshmi loves special dishes prepared with milk, jaggery, rice, coconut, dal and ghee. So people offer 3, 5, 7 or 9 dishes for Varalakshmi pooja naivedyam / prasadam with these ingredients as major ones. Sweet pongal, Payasam, tamarind rice, lemon rice, curd rice, kesari, vada, panakam, sundal, nombu kozhukattai, sundal are the major neivedyam recipes prepared in Tamil nadu for varalakshmi nombu. Apart from this, people also offer white rice (cooked raw rice), cooked dal (paruppu) and little ghee for Mahanaivedyam. Some people also make raw rice idli.

 In Andhra, people offer boorelu, bellam paramannam, pulihora, garelu, chakkara pongali, guggillu, panakam, pappu unta, daddojanam, perugu vada and sundal. In Karnataka Chitranna, bele holige, vada, kosambari, shavige payasa, panaka, sihi pongal, chakli, kodubele are offered to Goddess. In all these states people make similar naivedyam recipes but the preparation method and ingredients are slightly different. I have listed all the possible Varalakshmi festival special dishes for each state. Hope you will find this list useful to choose and prepare naivedyam.

Wish you all a very happy Varalakshmi pooja. May the Goddess bless us with all the goodness of life !

Before going to the recipes list, check out my detailed post on Varalakshmi vratham pooja procedure / puja vidhanam with slokhas. 


varalakshmi pooja recipes

  • Cooked rice / Raw rice ( rice & water ratio is 1:2.5)


varamahalakshmi recipes


varalakshmi vratham recipes

Check out other recipes below

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May 13, 2016

Potato Bajji | Aloo Pakora - Urulaikilangu Bajji Recipe

Potato bajji 
I make Potato bonda and onion bajji very often as both are Raksha’s favorite. But I have seen my mom making Potato bajji, Brinjal bajji and many more varieties of bajji before my marriage. So recently I too tried Potato bajji and Karpooravalli leaves bajji for the first time in my kitchen.Its preparation is very easy. If you make the basic bajji batter, you can prepare any number of bajji varieties with it. Both came out very well and we all loved it a lot. Raksha enjoyed potato bajji( Aloo pakora in Hindi, Urulaikizhangu bajji in Tamil) with tomato ketchup.Try this easy, yummy bajji recipe for your kids as evening snacks during this holidays. They will love it for sure. Lets see how to make this crispy, puffy Potato bajji at home.

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March 22, 2015

Ugadi Lunch Menu-Karnataka Style

Karnataka lunch menu
Friends, this week I have shared a Karnataka style Ugadi lunch menu instead of Sunday biryani recipe.  Yesterday I made this simple yet delicious lunch menu for Ugadi celebration. So I thought of sharing that platter here. Its been my long time wish to post a Karnataka style lunch menu in my blog. So I took Ugadi festival as an opportunity and made a simple lunch menu.

After I prepared Holige successfully, I asked my friends to suggest me an easy lunch menu idea for Ugadi festival. Based on their suggestions, I made Obbattu, Obbattu saaru, Mavinakayi chitranna, Mysore Bonda, Beans palya, Shavige payasa, dal, plain rice and the most popular Kosambari recipe. Also Megha suggested me a very easy recipe for Obbattu saaru.

As I had made Obbattu in the previous day, making this menu was easy for me. In this post, I have shared the recipes of Kosambari( using moong dal ) and beans palya. I have made a separate post for Obbattu saaru and Mavinakayi chitranna. I have given links for all these recipes below. Please check it. Ok, Now lets see this yummy Karnataka lunch menu recipes for Ugadi festival.

Check out my other lunch menu posts here . 

Wish you all a very happy Ugadi !!

 Ugadi lunch menu

Ugadi Lunch Menu

Ugadi Lunch Menu Ugadi Lunch Menu Recipes-Karnataka style
Cuisine: Indian
Category: Lunch menu
Serves: 2
Prep time: 30 Minutes
Cook time: 1 Hour
Total time: 1H30M

Kosambari recipe
  • Yellow moong dal - 2 tbsp
  • Carrot - 1 no small
  • Green chilli - 1 no
  • Cucumber- a small piece
  • Coriander leaves - 2 tbsp
  • Grated coconut - 3 tbsp
  • Salt - as needed
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Curry leaves - few
  • hing/asafetida - a pinch ( optional)
Beans palya recipe
  • Beans - 20 nos
  • Grated coconut - 1/4 cup
  • Green chillies - 2 -3 nos
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves – few
Click these links for other recipes

  • I assumed that you have made obbattu/Holige the previous day and shared the procedure of making other dishes below.
  • Wash and soak moong dal for 30 minutes to make kosambari. Wash and soak urad dal for mysore bonda for 45 minutes in enough water.  You can also make vada instead of bonda. 
  • To make this menu, pressure cook one cup of rice along with moong dal in a small closed container. Soak tamarind in water for 20 minutes. Pressure cooking rice and dal will be done in 15 minutes.
  • In another burner, boil the vermicelli and let it cook. In the mean time, wash and peel the skin of raw mango. Grate it and finely chop the green chillies. Heat a pan and do the tempering, add green chillies and grated mango.
  • Saute well adding salt and turmeric powder. Mix well till mangoes get cooked. Lastly add the grated coconut, saute for a minute and switch off the flame. After the pressure is released, spread the rice in a plate and let it cool. Add this maavinakayi paste and mix well adding sesame oil. Adjust salt and garnish with coriander leaves. Please refer my mavinakayi chitranna recipe post for another method.
  • Now vermicelli will be cooked well, add milk, sugar and roasted nuts and remove from the flame. Set aside.
  • To make kosambari, take the soaked moong dal, drain the water completely and add grated coconut, grated carrot, finely chopped cucumber, green chillies and coriander leaves. Mix well. Add salt just before serving otherwise this mixture will leave more water while serving. So add salt only before serving. Lastly do the tempering and Kosambari is ready.
  • For beans palya,wash and chop the beans into small circles. Heat oil in a kadai and temper mustard seeds, urad dal and curry leaves. Add finely chopped green chillies and beans. Add the required salt and saute well for few minutes. Sprinkle some water and cover cook the beans till its done. Mix it once or twice in the middle. Add the grated coconut in the end, give a stir and switch off the flame. Beans palya is ready.
  • Lastly you can do the obbattu saaru by using the reserved holige pooran dal water. Please check the link for obbattu saaru recipe above. By now, urad dal would have been soaked well. Grind the batter and make bonda. Serve saaru and bonda really hot to enjoy its best taste. So I made it at the end.
You can finish the entire process within an hour if  you plan it right. Serve everything hot and enjoy !

Try this easy yet yummy lunch menu and enjoy Habbada Oota on this auspicious day !

 Ugadi lunch menu
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