Wednesday, September 30, 2015

SABUDANA KHICHDI MEAL |Navratri Special Recipe #2 | Navratri Fasting Menu | How to cook for Navratri Vrat | Stepwise Pictures

Hi Supermoms,

'Nava-ratri 'or 'Navratra' Festival is here and it is celebrated with so much of enthusiam in India. Goddess Durga-Laksmi- Saraswati are worshipped in different  ways in different parts of the India. It is celebrated with great festivities in West Bengal as 'Durga pooja'. 

The Navratri festival is celebrated for nine days twice a year. The Chaitra Navratri or Vasantha Navratri during the months of March-April and the Sharad Navratri during September-October. Though fasts/vrat is observed during both the Navratras, the latter is more popular.

As a South Indian, I have always celebrated Navratri by keeping 'Golu' at home . Every day one 'Sundal' and 'Payasam' are offered as Naivedyam/Bhog during these nine days. 

In North India, during all the nine days, Fasting or VRAT is observed and No-Grain Diet is strictly followed. 

Actually, the VRAT is very healthy and acts as a 'De-tox' to the body.
All fruits and vegetables can be had though some do not add a few vegetables. 

People taking the fast are on fruits and liquid diet during the day and after their evening pooja and VRAT BHOG, have it as their dinner.

Through my 'NAVRATRI SPECIAL' Bhog Ideas, I have tried to make a balanced, healthy, low calorie, Glutenfree menu for you. I have also taken special effort to create a menu that requires less cooking  time and effort.

Jai Mata Di !



Total Preparation time : 6 hours ( includes the soaking time)
Cooking time : 30 minutes
Serves : 2
1 Cup= 250 ml
Vessels required : Medium size Pan/Wok/Karahi , Small Pressure cooker



1 Cup Soaked and drained Sabudana/Tapioca pearls
1 Medium sized Potato, Boiled and chopped
2 small green chillies
1/2 teaspoon Cumin Seeds
1 to 2 teaspoon finely chopped/grated fresh coconut
1 teaspoon powdered roasted Peanut powder
1 teaspoon oil 
Rock salt to taste


1. Heat oil in a small pan and add the Cumin seeds. When they change colour, add the Chillies and chopped potatoes. Add salt and stir to mix.

2. Add the Sabudana and mix . Keep the gas in low flame.

3. Add the powdered roasted peanut and let it cook for 2 to 3 minutes.Keep stirring the khichdi.

4. You will see the Sabudana changing colour, add the grated/chopped coconut and stir for another 2 to 3 minutes or till the time the sabudana has completely become translucent. It will not take much time, just another minute or two.

It will look like this. 

Your Khichdi is ready. You can also make Sabudana Vadas using the same ingredients.


Special Equipment required : A Mixer/Food processor


1/4 cup Coconut pieces
1 Green Chilli(adjust to taste)
1/2 teaspoon cumin seeds
1 teaspoon Oil
Rock salt to taste


1. Grind the coconut with the green chilli to a fine paste using water. If you want a watery chutney, dilute with more water. Add salt and mix well.

2. Heat oil in a pan add jeera to temper.

3.Pour the tempering over the coconut chutney. 

This Chutney is a great accompaniment to the  Khichdi and Kuttu dosa .


Ingredients :

1/2 cup Sama Rice
1 Cup water
2 Cups Milk 
1/4 teaspoon Cardamom powder
3 tablespoon sugar ( adjust according to your taste)
1 teaspoon Ghee/Clarified Butter
5 to 10 Cashewnuts for garnish


1. Soak the Sama rice in water for 30 minutes.

2. Close the vessel and pressure the same for 3 to 4 whistles. The Sama rice will look like this. 

3. Add milk little by little and mix well to get a porridge like consistency. Now, keep it in low flame . Add the cardamom,sugar and let the mixture simmer for 5 to 7 minutes. Switch off.

4. Heat ghee in a small pan or ladle and toast the cashewnuts. Garnish the kheer. Your delicious SAMVAT KHEER is ready!

Your SABUDANA KHICHDI MEAL is now completely ready! Serve with fresh well whisked curd.

Have a blessed Navratri!

Happy  Cooking!

With love,


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