Kalle phovu or Kalle undo is a traditional preparation made during Krishna Janmashtami. It is seasoned or unseasoned depending on the tradition followed by the family. Lord Krishna was fond of both Poha/ beaten rice and curds. So a combination of the two is offered to him by spicing it up with ginger and green chillies.
2 fistfuls of Poha/ thin variety.
2 green chillies
1 inch piece of ginger
5 tbsps of grated coconut
2 tbsps coriander leaves finely chopped
Curd as required.
Wash and drain the poha thoroughly. Grind the grated coconut, green chillies and ginger to a coarse paste and tip it into the drained poha. Add salt, chopped coriander leaves and as much curds required which can bind the poha together to form balls. You can also add more curd and make a slightly loose preparation out of it.
Hayagreeva Maddi is a rich classic dessert from the Udupi cuisine. Usually offered as Naivedya and then served as Prasadam. The first time I tasted this was at the Krishna Matha in Udupi. Cooked Bengal gram comes together with jaggery, dry fruits, dry coconut and roasted poppy seeds. This dessert is ready in exactly half an hour.
125 gms or half cup Chana Dal/ Bengal gram
150 gms / a little more than half cup of jaggery or jaggery syrup
125 gms/ half cup of grated copra/ ( dried coconut)
3 tbsps of cashewnuts halved
3 tbsps of almonds broken into bits
3 tbsps of kishmish/ raisins
1 tsp cardamom powder
3 tsps khuskhus/ poppy seeds
5 tbsps Ghee/ clarified butter
Wash and pressure cook the chana dal in two glasses of water to five whistles. Allow to cool naturally. The texture of the Chana dal should be firm but should break easily.
In the mean time heat a pan. Drop in the poppy seeds and dry roast them till they turn a golden brown. Keep aside. Pour in the Ghee into the same pan. Drop in the cloves and as they are spluttering drop in the cashewnuts and almonds. As soon as the cashewnuts turn a golden yellow, add the raisins and toss till they fluff up. Add the copra, jaggery syrup, roasted poppy seeds and the cardamom powder. Mix thoroughly and then add the cooked Chana dal along with the little water which is left behind. Bring to a boil and simmer gently for a couple of minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse.
Sundal is a preparation of lentils which could be either sweet or savoury. It is made as an offering to the deity, especially during Navratri. This recipe of sweet Moong Sundal was shared by my friend Asha Sathish Philar who is a chef par excellence and has authored a recipe book herself.
1/2 cup/ 125 gms Moong/ green gram
16 slivers of Copra/ dry coconut
9 Cashewnuts halved
2 tbsps Kishmish
5 tbsps Jaggery syrup
1 tsp Cardamom powder
2 tbsps Ghee
7 tbsps dessicated coconut or fresh coconut
Wash the moong and pressure cook to two whistles. Some prefer soaking it for an hour or so, but I prefer to cook it directly. This prevents the Moong turning mushy.
Heat the Ghee in a pan. Add the copra and cashews. Roast to a golden yellow. Drop in the kishmish and switch off the flame. Toss. The kishmish immediately puffs up. Tip it into the cooked Moong along with the jaggery syrup, dessicated coconut and cardamom powder. Mix well. Heat for a couple of minutes. Serve hot or cold.
Note: If you do not have jaggery syrup on hand you can make it by dissolving five tablespoons of jaggery in half a glass of water. Bring it to a boil on a gentle flame. The syrup is ready. I prefer to make a large batch and stock it as it comes in handy while cooking.
Chal Makha is a traditional offering or what we call Naivedya by the Bengalis. A variety of fruits are chopped up, rice is soaked, drained and mashed up along with the fruits, some Sondesh, Batasha and Mishti Dhoi. I was intrigued when I heard from my friend Sumana Ganguly of raw rice being offered or for that matter consumed, but then realised that down South we have soaked raw lentils offered as Naivedya. Each community in India have their own traditions and customs, one more beautiful than the other. Proud to be an Indian.
Sondesh, Batasha and Mishti Dhoi are readily available and one just needs to mix them with the chopped fruits and soaked rice.
I was left with exactly six balls of the filling or Puran of the Puranpoli that I had made the other day. Was reminded of the Sukrundo that we relished as kids. So, lost no time in making a batter and making them.
The recipe link to making the Puran is shared below.
Sharing the recipe of the batter in which the balls of Puran are dipped and deep fried.
1/2 cup Besan/Chickpea flour
2 tbsps rice flour
A pinch of salt and Turmeric powder.
Ghee to fry the Sukrundo
Drop the Besan, rice flour, salt and Turmeric into a bowl. Add enough water to make a thick batter. Mix well and keep aside. Heat the Ghee in a pan. Dip the balls of Puran into the batter and gently slide them into the hot Ghee. Deep fry to a golden brown. Remove and drain. Serve hot.
Cheppi in Konkani means that preparation which is bland or without the addition of sugar or salt. This is one preparation which is made during Gauri Pooja and also on Dussehra by the Konkani community. . Fresh husked paddy is cooked in Coconut milk and towards the end a turmeric leaf is added which imparts the fragrance to this dish.
100 gms rice
1 coconut grated
1 Turmeric leaf
Grind the coconut to a fine paste with water. Strain it through a sieve or a muslin cloth. Keep the first extract of the coconut milk aside. Take out the second and third extract similarly and cook the rice in this milk. Once the rice is cooked drop in the Turmeric leaf and the first extract. Bring to a boil. Simmer for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve hot.
Sundal is a preparation made of a variety of lentils or even pulses. Traditionally offered as Naivedya during Navratri or any auspicious occasion such as Gauri Pooja or Varamahalakshmi Vrat. As it is an offering no onion or garlic is used and it is garnished liberally with grated coconut and coriander leaves.
250 gms Kabuli Chana
8 green chillies finely chopped
1 dry red chilly broken into two
2 sprigs curry leaves
2 tbsps oil
1 tsp mustard
1/4 tsp Hing/Asafoetida
5 tbsps grated coconut
4 tbsps finely chopped coriander leaves
Juice of one small lemon
Wash and soak the Chickpeas for eight hours. Add salt as required and pressure cook till done. After the first whistle lower flame and cook for eight minutes. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard and after it splutters add the green chillies, dry red chilly, Hing and curry leaves. Toss. Drop in the cooked Chickpeas along with the water in which it was cooked . Cover and cook over a gentle flame for five minutes to allow the Chickpeas to absorb the flavours of the seasoning. Add the coconut, mix and heat thoroughly. Finally add the lemon juice and coriander leaves. Give one stir, switch off and serve.
Ashadi Ekadashi is a special day for the Hindus. Lord Vithala is worshipped and His devotees throng to His shrine at Pandharpur a small town in Maharashtra. Some fast and some celebrate! The Konkani community celebrates this festival by preparing Gajbaje, a dish which has a variety of vegetables that are available only during the monsoon months. Gharayi or roasted Jackfruit in coconut milk is another preparation that is offered to the Lord along with Urad and Rava Idli. I usually make a Madgane as jackfruit is not enjoyed at home. The recipe links to all have been posted below.
Krishna Janmashtami is the birth anniversary of Lord Krishna. It is celebrated throughout India by observing a fast and welcoming His birth when the star Rohini ascends the sky. Each region in India celebrates it according to their own traditions and customs. Posting today the Naivedya/ Offerings to the Lord that have been prepared. Recipe Links to all are shared below.
This is traditionally prepared in South India on auspicious ocassions. No onion or garlic is used as it is not considered Sattvik, hence cannot be offered to the Lord. Seasoned in coconut oil with a simple seasoning, it has its own unique taste.
250 gms Chana/Chickpeas
6 green chillies
1 dry red chilly
3 sprigs curry leaves
1 tbsp oil
1 tsp mustard
1/4 tsp Hing/asafoetida
4 tbsps grated coconut
Soak the chickpeas for 8 hours. Pressure cook them with salt. Chop the green chillies and the dry red chilly. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, red chilly, curry leaves and hing. Toss. Drop in the cooked chickpeas. Boil well till all the water is evaporated. Garnish with grated coconut.