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Showing posts with label Navratri Sundals. Show all posts
Showing posts with label Navratri Sundals. Show all posts

Oct 3, 2013

Navratri Festival/Navratri Sundal Variety




The word Navaratri literally means nine nights in Sanskrit, Nava meaning nine and ratri meaning nights. During these nine nights and ten days, Eight forms of Lakshmi are worshiped in vaishnava community. The tenth day is commonly referred to as Vijayadashami or "Dussehra.

Though, every region in India celebrates this festival in its own way. In Tamil culture, Navarathri Festival is dedicated to the 3 avatars of Goddess Shakti - Durga (the warrior Goddess), Lakshmi (the Goddess of wealth), and Saraswati (the Goddess of knowledge). Navarathri is observed in the Tamil month Puratassi in Tamilnadu.

In Tamilnadu,the   Navarathri festival is dedicated to Golu doll arrangements. The golu dolls which are collected over a period of years and some which are traditionally passed from one generation to another forms part of the golu dolls. But today Navarathri Golu is more famous for arrangement of dolls by themes.  Ayudha Puja is performed on the ninth day of Navarathri.

Golu


I  wanted to share few easy and quick to make sundals recipes here for the occasion. Please see the link

Sundal Varieties







Sprouted Moong Dhal sundal



Chitrannam- Variety of Rices



Rajma Sundal/Kidney Beans Sundal

Kidney beans are rich in soluble fiber and help in reducing cholesterol and blood pressure. Since kidney beans have low glycemic index and fat content, those who are on diet and diabetic patients can include kidney beans in their menu often.

Ingredients
Rajma                              1 cup
Curry leaves                      1 string
 Coconut Oil                      1 tbsp.
Chopped green chilies         2 no.
Salt                                  to taste
Chopped coriander leaves     few

To be coarsely Powdered

Coriander                           1 tsp.
Red chilies                         2no
Hing                                  ¼ tsp.

Method
  •  Wash and soak the rajma overnight.
  • Pressure cook with just enough water with a little salt. Drain out the water.
  • Powder the coriander, red chili with asafetida. Keep aside.
  • In a frying pan, heat the oil , add mustard seed, green chilies and curry leaves and let it splutter.
  • Add cooked rajma , powdered masala and fry for a minute.
  • Garnish with chopped coriander leaves and serve hot.
Tip:

  You can add grated sundal and chopped english cucumber  and make more healthy.






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