Article: Little Rituals: Navratri's Neivedhyam - Days 4-6
Little Rituals: Navratri's Neivedhyam - Days 4-6
In South India, Navratri is a celebration of the senses – the beauty of intricate kolams drawn on the doorstep at the crack of dawn, the aromas of crackling spices that waft out of the kitchen each evening, the sweet and savoury flavours of family recipes, the sounds of music, laughter and chatter amid it all.
Join us as we continue to travel through each night of Navratri, honouring the special traditions, treasured objects and items of ritual associated with the festival in South India.
In South India, Navratri is synonymous with the Golu display of idols and dolls and each evening, the doors of the home are thrown open to welcome friends and neighbours. While families prepare a variety of sweets and savouries, one holds a special place: Sundal. Sundal is an iconic street food, familiar on the beaches of Chennai, enjoyed in paper cones under the blazing sun. But during Navratri, it becomes something more: an offering of gratitude for the sustenance that Goddess gives us, and for her protection as she keeps harm at bay.
The next three nights of the festival, from the fourth to the sixth, are dedicated to the worship of the Goddess Lakshmi. Durga’s strength clears the path of obstacles and negativity, paving the way for the flourishing that Lakshmi brings, showering her worshippers with prosperity – both material and spiritual.
Day 4 - Sathurthi
Recipe for Pattani Sundal (Green Peas)
Ingredients:
- Green peas – 200 grams
- Oil – 1 ½ tsp
- Mustard seeds – 1 tsp
- Red chillies – 2
- Sundal Podi – 2 tsp (recipe in Day 2’s post)
- Grated coconut – 4 tsp
- Grated carrot – 3 tsp
- Asafoetida – ½ tsp
- Salt – as per taste
- Curry leaves – few
- Coriander leaves – few
- Water - as required
- Wash and soak the green peas in water overnight.
- Pressure cook the green peas with a little salt for 3 whistles.
- Once the pressure subsides, drain the water and keep aside. Add salt to taste.
- Heat oil in a pan. Splutter mustard seeds then add asafoetida, red chillies & a few curry leaves. Sauté for a minute and add in the boiled peas, stirring for a few seconds. Add 2 tsp of Sundal Podi and stir. Finally, add grated carrot & grated coconut and mix well. Garnish with coriander leaves.
Day 5 - Panchami
A quintessentially South Indian Navratri is as much about hospitality and sharing as it is about the spiritual significance of the festival. Evenings are defined by visiting and playing host to family, friends and neighbours, enjoying each other’s Golus and sharing recipes for favourite sweets and snacks. Women spend evenings in laughter and storytelling; in the loving exchange of thamboolam plates or bags as ceremonial gifts. The thamboolam traditionally includes auspicious items like haldi and kumkum, betel leaves and betel nuts, honouring women as the manifestation of the goddess and sealing bonds between friends.
On the fifth night, Panchami, the home is filled with the soft gold of shenbaga poo, the fragrant blossom of the magnolia champaca tree. Today's fruit is the pomegranate, with its dazzling ruby pearls, symbolising a home full of blessings.
Our recipe for today is Kadalai Paruppu Sundal, made with split Bengal gram or channa dal. High in protein and slow to digest, this Sundal keeps you satiated through long evenings of celebrations. It goes well with other items of the festive spread such as vadai and pongal, and is best enjoyed with a hot cup of filter coffee.
Recipe for Kadalai Paruppu Sundal (Bengal gram)
- Kadalai paruppu – 200 grams
- Oil – 1 ½ tsp
- Mustard seeds – 1 tsp
- Red chillies – 2
- Grated coconut – 4 tsp
- Asafoetida – ½ tsp
- Salt – as per taste
- Curry leaves – few
- Coriander leaves – few
- Water - as required
- Wash and soak the kadalai paruppu in water for 3 hours.
- Pressure cook with a little salt for 2-3 whistles.
- Once the pressure subsides, drain the water, keep aside and add salt to taste.
- Heat oil in a pan. Add mustard seeds and let them splutter; add asafoetida, red chillies & a few curry leaves. Add in the boiled kadalai paruppu and sauté for a few seconds. Finally, add grated coconut, a few coriander leaves and mix well.
Day 6 - Shashti
Recipe Pachai Payaru Sundal (Green Gram)
- Pachai payaru – 200 grams
- Oil – 1 ½tsp
- Mustard seeds – 1 tsp
- Red chillies – 3
- Grated coconut – 4 tsp
- Salt – ½ tsp
- Sugar– 100 gms
- Cardamom powder – ½ tsp
- Curry leaves - few
- Water - as required
- Wash and soak the pachaipayaru overnight. Drain & keep aside.
- Heat a pan & add water to cook the pachaipayaru; add a little salt.
- Once the water is boiling, add the drained pachaipayaru and cook for 20 minutes until soft. Do not cover the pan. Mash a few pieces between your fingers to check that it has been cooked well.
- Once completely cooked, remove from the flame, drain & keep aside. It should be soft but retain its shape & texture.
- Heat oil in a pan. Add mustard seeds and let them splutter; then add asafoetida, red chillies & curry leaves. Cook for a few seconds.
- Add the boiled pachaipayaru, sprinkle grated coconut and sauté for a few more seconds. Once the moisture is completely absorbed, add the sugar and cardamom powder and stir. Serve warm.
