Navaratri Recipes

7/28/2019 Navaratri Recipes

1/17

Moong Dal Usli

Ingredients

2 tablespoons coconut oilor any oil

1 teaspoon(s) mustard seeds

1 dry red chilli(es) broken into bits

1 teaspoon(s) gingerfinely chopped or grated

2 green chilli(es) slit

teaspoon(s) asafoetida powder

1 sprig(s) curry leaves

2 cup(s) split husked green gram (dhulimoong dal) washed well.

2 cup(s) hot wateror as required

teaspoon(s) Sugar

salt to taste

tablespoon(s) grated coconut

Directions

1. Heat the coconut oil in a pan. Toss in themustard seedsand the dry redchillibits.

2. Fry till the mustard seedssplutter fully. Add the ginger, greenchilli(es) and stir

fry on medium / low level for about 2 minute(s).

3. Drop in the asafoetida powderand the curry leaves. Fry briefly.

4. Stir in the green gram and mix well. Add the hot watersuch that it is about and

inch above the level of the green gram. Stir in theSugarand salt to taste.

5. Bring to a boil, cover and simmer for about 5 minutes or till the waterhas been

absorbed and the grams are cooked but the grainsare separate. If they are not

cooked, then add some more hot waterand cook.

6. Stir in the grated coconutand remove from the flame. keep covered for 5 minutes

for the flavors to blend well.

TIP:Split husked green gram is yellow in color.

Chillies can be increased or decreased as per taste.

Traditionally the grams are cooked soft and mushy.
http://wiki/Coconut_oilhttp://wiki/Coconut_oilhttp://wiki/Oilhttp://wiki/Oilhttp://wiki/Mustard_seedshttp://wiki/Chillihttp://wiki/Gingerhttp://wiki/Chillihttp://wiki/Asafoetida_powderhttp://wiki/Curry_leaveshttp://wiki/Green_gramhttp://wiki/Moong_dalhttp://wiki/Moong_dalhttp://wiki/Waterhttp://wiki/Sugarhttp://wiki/Sugarhttp://wiki/Salthttp://wiki/Grated_coconuthttp://wiki/Coconut_oilhttp://wiki/Mustard_seedshttp://wiki/Mustard_seedshttp://wiki/Mustard_seedshttp://wiki/Chillihttp://wiki/Chillihttp://wiki/Chillihttp://wiki/Mustard_seedshttp://wiki/Mustard_seedshttp://wiki/Gingerhttp://wiki/Chillihttp://wiki/Chillihttp://wiki/Asafoetida_powderhttp://wiki/Asafoetida_powderhttp://wiki/Curry_leaveshttp://wiki/Green_gramhttp://wiki/Waterhttp://wiki/Green_gramhttp://wiki/Green_gramhttp://wiki/Sugarhttp://wiki/Sugarhttp://wiki/Salthttp://wiki/Waterhttp://wiki/Grainshttp://wiki/Grainshttp://wiki/Waterhttp://wiki/Grated_coconuthttp://wiki/Grated_coconuthttp://wiki/Green_gramhttp://wiki/Oilhttp://wiki/Mustard_seedshttp://wiki/Chillihttp://wiki/Gingerhttp://wiki/Chillihttp://wiki/Asafoetida_powderhttp://wiki/Curry_leaveshttp://wiki/Green_gramhttp://wiki/Moong_dalhttp://wiki/Waterhttp://wiki/Sugarhttp://wiki/Salthttp://wiki/Grated_coconuthttp://wiki/Coconut_oilhttp://wiki/Mustard_seedshttp://wiki/Chillihttp://wiki/Mustard_seedshttp://wiki/Gingerhttp://wiki/Chillihttp://wiki/Asafoetida_powderhttp://wiki/Curry_leaveshttp://wiki/Green_gramhttp://wiki/Waterhttp://wiki/Green_gramhttp://wiki/Sugarhttp://wiki/Salthttp://wiki/Waterhttp://wiki/Grainshttp://wiki/Waterhttp://wiki/Grated_coconuthttp://wiki/Green_gramhttp://wiki/Coconut_oil


2/17

Green Beans Patoli/Usli

For the Usli:

1 cup - Channa dal or Toor dal ( I used equal portions of both)

3 or 4 nos - Red Chillis

1 sprig - Curry Leaves

Salt to taste

For popu/tadka 1 Tsp - Mustard seeds

1 Tsp - Cumin seeds

1 Tsp - Urad Dal

4 Tsp - Oil

Procedure

1. Soak the Channa dal/Toor dal along with the red chillies & Curry leaves

for about 30-40 mins.2. Wash and de-string the beans if necessary. Chop them into tiny half cm

pieces. In a wide pan, heat the oil and add mustard seeds. Once u hear

them popping add the cumin seeds and Urad dal.3. Once the dals start to turn red add the beans. Mix well and cover the pan

with a lid and let the beans cook on a low flame till they turn soft. You

might not have to add water separately as the beans have enough moisture

stored in them, but do check. If you feel they are burning, sprinkle a littlewater.

4. Now grind the soaked Usli ingredients with enough salt and add water to

form a coarse paste. Do not add too much water as the next step is to steamcook them.
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5. You can make idli-like patties of the dal paste and use a idli stand to steamthem or you can just layer the paste on a shallow vessel that fits in you

cooker. Steam cook for abt 10-15 mins. (To check if the dal mixture is

cooked, dig a knife into it. If it comes clean without any of the grainssticking onto it, the mixture is cooked else steam cook it for some more

time )

6. Once the steamed dal idlies cool down crumble them. Heat some oil in apan and add this crumble, saute till all the moisture is lost. This might take

4-5 tablespoons of oil. An alternative method is to use the oven. Take the

mixture in a baking dish and cook it in a oven at 300 deg C for about 8-10

mins or till you feel all the moisture has left. This step adds crunch to theUsli.

7. By now your beans should be ready, dont forget to check on them at

regular intervals. Once the beans are soft add the Usli mixture and mixwell. Check to see

if there is enough

salt.8. Garnish with

coriander leaves.


4/17

Mung Usli Recipe

1 cup of just barely sprouted mung beans

1/4 tsp whole mustard seeds

1/4 tsp whole fenugreek seeds

1 inch ginger grated2 small green chillies, chopped

1/2 tsp turmeric powder

salt to taste2 ripe tomato chopped

Add spices to hot pan in order listed, letting mustard seeds burst before

turning heat down slightly and adding other seasoning.Add washed mung sprouts, salt and tomatoes, Cook until tender. (Maybe 15

minutes?) Garnish with coriander leaves. This is really good with

cucumber raita (cucumber, yogurt, onion, mint and red pepper) and curriedbaked potato.


5/17

Spinach Paruppu usli

Ingredients:-

1. Spinach - 1 cup (1/2 box of frozen spinach)

2. Channa dhall - 1/2 cup (small cup)

3. Toor dhall - 1/4 cup (small)

4. Urad dhall - 1 tbsp

5. Red chillies - 2 (acc to taste)

6. Salt to taste

7. Turmeric powder

For seasoning:-

1. Oil - 3 tsp

2. mustard seeds - 1/4 tsp

3. Urad dhall - 1/2 tsp

4. Asafoetida powder - a pinch

5. Curry leaves

First soak channa dhall, urad dhall, toor dhall and redchillies in water for half an hour.

Thaw the spinach (if you are using frozen box) and cook it for 5 to 6 mts. Drain the water

and keep it aside. When the dhall is ready after soaking for 30 mts. grind it coarsely. Add

a little more water to the dhall, add turmeric powder and steam cook it for 15 mts. It may

take 15 mts for the dhall to cook. When it is fully cook, scramble it and keep it aside.

Take a pan, pre heat oil, splutter mustard seeds, add urad dhall, asafoetida powder and

curry leaves and fry it till golden brown. Now add the scrambled dhall to it and fry it for a

minute or two. Add the cooked spinach to it and mix it well. Add salt now and mix every

thing well and let it on top of the stove for another 3 minutes. Serve it hot.


6/17

Sweet Pepper Paruppu Usli Recipes

Ingredients

4 fresh green peppers1/4 cup bengalgram dal

1/2 cup thur dal

3 red dry chillies1/2 teaspoon of asafoetida

2 tablespoon oil

salt to taste

1/2 teaspoon of mustard seeds1 teaspoon of urad dal

Method

Soak the bengalgram dal and thur dal in water for an hour.

Grind it well with chillies, salt and asafoetida. Grind it to a smooth paste.

Add 2 teaspoon ofoil and pour the paste onto a microwave dish.Cook on high for four minutes.

Now chop the green peppersfine.

Cook the green peppers in a kadai with one teaspoon of oil for about 8--to 10 minutes.

Heat the rest of the oil in a non stick pan.Add the mustard seed and the urad dal.

Now add the cooked dal paste and the green peppers. Mix well. Cook it in a low flame.

Remove it when you feel it is done well.
http://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtmhttp://www.recipes.keralaz.info/capsicum-recipes/Sweet-Pepper-Paruppu-Usli.shtm


7/17

Peas (vatane) usli

Ingredients:

Green peas (vatana) (do not use fresh ones) 1 cupCoconut 1 tbl spn

Mustard seeds 1/2 tea spn

Asafoetida a pinch

Turmeric a pinchGreen chilies 2-3

Sugar 1/2 tea spn

Poha masala1/2 tea spnOil

Curry leaves 4-5

Salt

Method:

Soak the green peas in water overnight. Pressure cook them with enough water (3-4whistles in the cooker, use the lowest vessel for peas when cooking with other things).

Heat oil and add mustard seeds. When they start popping, add green chilies, curry leaves,

asafoetida. Fry for sometime, add turmeric and fry. Now add cooked peas, coconut and

cook for around 7-8mins. Add sugar, salt and poha masala. Cook for 2-3mins.

Serves : 2-3

Preparation time : 30mins

Poha masala powder(Phova pitto/Kumta masala)

Ingredients:

Corianderseeds 1 cup

Fennel seeds (Soamp) 1/2 cup

Cumin seeds (jeera) 1/4 cup
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8/17


9/17

Moong dal usal (Muga dali usli)

Ingredients:

1/2 cup moong dal

1 tbl spn fresh/frozen coconut

3-4 green chilies1/2 tea spn mustard seeds

A pinch asafoetida

1/2 tea spn sugar4-5 curry leaves

Oil

Salt

Method:

Heat oil and add mustard seeds. Add curry leaves, green chilies, asafoetida and fry for

little time. Now add moong dal, fry for about 5mins and about 2 cups water, salt. Close

the lid and cook till dalis cooked but not mushy. Add sugar and mix well. Garnish withcoconut.

Serves : 2-3

Preparation time : 15mins
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10/17

Kabuli Chana Chundal

Sundal or Chundal is an item usually made during Navratri for neivedyam (offering toGod) as well as other other occasions like Varalakshmi puja. In fact during Navratri,

different kinds of chundals are made on the 9 days some sweet and some savory.

Chundal is a simple dish with soaked beans with seasoning of coconut, green chillies etc.

Here, at home we like to make chundal even without an occasion as it is so easy to makeand delicious.

This one I made with kabuli chana or chickpeas. You can make different chundals with

Whole Bengal gram (kala chana), peas, split Bengal gram (chana dal), or peanuts. The

procedure remains more or less the same.

Ingredients:

Chickpeas (kabuli chana) dry: 1 cup (or you can use the canned ones after draining and

rinsing)Coconut: 2 teaspoons

Curry leaves 2-3

Green chillies: 2

Dry red chilly: 1

Mustard seeds: teaspoonBlack gram split (Udad dal) teaspoon

Asafoetida (hing) powder: a pinchOil: 1 teaspoon

Salt to taste

Method:

1. Soak the chickpeas overnight in sufficient water. Drain the water and cook withabout 3 cups of water in a pressure cooker for about 5-6 whistles (or till well
http://foodwithapinchoflove.wordpress.com/kabuli-chana-chundal/337/


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cooked). Add a dry red chilly so that the chickpeas cook faster and they have anice flavor.

2. When the cookers steam is released, drain the excess water from the cooked

chana. I use that water for rasam/sambar.3. Grind the coconut, green chillies, curry leaves, and red chilly to a coarse powder

(dont add water to grind).

4. Heat the oil in a frying pan (kadhai) and temper the mustard seeds and udad dal.When the mustard seeds begin to pop and the udad dal starts turning brown, add

the hing.

5. Stir in the chana and coconut mixture. Also, add salt to taste. Stir everything

thoroughly to blend the ingredients well but gently so that the chana dontbecome a mushy mass. Cook for a few minutes till the mixture is well-heated.

6. Turn off the heat and serve. You may reduce/omit the chillies if preparing for

children or elders at home.
http://foodwithapinchoflove.wordpress.com/kabuli-chana-chundal/336/


12/17

Kottu Ke Pakore

Kottu Ke Pakore

Ingredients:

3 Medium sized Potatoes (boiled till half cooked)

1/2 Tsp Salt

1/2 Tbsp Black Pepper Powder

1 cup Buckwheat flour (kotu ka atta)

th Tsp Baking Powder

Ghee or Vegetable oil for frying

1/4th Cup finely chopped Coriander leaves

Method: Mix the flour, salt, pepper and coriander in a bowl

Add water to the mixture and beat it into a smooth batter. Keep beating the

batter till it is of cream consistency

Cover it and keep aside for about 20 minutes

When the Potatoes become cool enough, peel and slice each one of them into

diagonal slices

Heat enough Ghee/Oil for deep-frying in a Pan/kadhai over moderate flame

Place few slices of potato into the batter and cover them totally

One by one, put each slice of batter-coated potato into the hot oil. Fry as many

slices as the frying pan can hold easily. Fry till reddish gray and crisp Serve hot as the fitters soften after cooling


13/17

Sabudana Vada Recipe

Ingredients:

1 Potato (boiled, peeled and mashed)

8-10 Green Chillies (crushed)

1 Cup Sago

1/2 cup peanuts roasted (crushed crudely)

Rock salt to taste

Oil to deep fry

Method:

Wash Sago carefully and drain the surplus water

Soak it for 2-3 hrs.

Then add all ingredients to Sago except oil Mix whole matter well into a paste.

Heat the oil in a deep frying pan

Moist your hands and make small ball shapes

Slip the rounds in the heated oil on medium flame

Keep frying till they become crisp and light brown

Drain the balls well, using a sieve ladle

Makes about 10 Vadas


14/17


15/17

Fruit Raitahttp://www.awesomecuisine.com/recipes/1249/1/Fruit-Raita/Page1.html

Sweet and sour raita of fruits and walnuts.

Ingredients:

* 1 tsp Sugar* 2 firm Bananas

* Rock Salt to taste

* 1 tsp Ground Cumin

* 350 ml Plain Curd* 50 gms Shelled Walnuts

* 75 gms Seedless Grapes

* tsp Roasted Cumin Seeds, Chilli powder

Method:

1. Place the curd in a chilled bowl and add the grapes and walnuts.

2. Slice the bananas directly into the bowl and fold in gently before the bananas turn

brown.3. Add the sugar, salt and ground cumin, and gently mix together.

4. Chill and sprinkle the cumin seeds, chilli powder just before serving.


16/17

Khire ke Pakorehttp://www.awesomecuisine.com/recipes/1254/1/Khire-ke-Pakore/Page1.html

Deep-fried cucumbers covered in a batter

Ingredients:

* 2 tsp Kala Namak* Oil for deep frying

* tsp Chilli powder

* 1 cup Chestnut flour

* tsp Coriander powder* 2 large Cucumber, sliced thin

* 1 tbsp green Chillies, chopped

Method:

1. Mix all ingredients except the cucumber and oil and add enough water to make a thick

pouring consistency.

2. Heat oil in a deep frying pan.

3. Dip the cucumber slices into the batter and drop into the hot oil.4. Deep fry till golden brown and crisp. Remove from oil and drain to serve.


17/17

Navratri Raitahttp://www.awesomecuisine.com/recipes/1250/1/Navratri-Raita/Page1.html

A popular navratri recipe

Ingredients:

1 sweet potato, boiled, chopped

1 potato, boiled, chopped1 cucumber, chopped

4-5 waterchestnuts, boiled, peeled & chopped

1 cup fresh thick curds

1 tbsp. coriander finely chopped1 small green chilli finely chopped

1 tbsp. whole roasted peanuts

1/2 tsp. cumin seed powder1/2 tsp. cumin seeds whole

salt to taste

sugar to taste1 tsp. oil

Method:

1. Beat curds in a deep salad bowl.

2. Add cumin powder, salt, sugar, chilli, mix well.

3. Add all prepared vegetables, peanuts, mix to blend well.4. Chill well till required.

5. Heat oil in a small crucible, or tempering spoon.

6. Add cumin seeds, allow to splutter.7. Pour sizzling tempering over raitha.

8. Garnish with chopped coriander.

Navaratri Recipes

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