Navratri, a significant festival in India, celebrates the divine feminine through nine nights of devotion, dance, and delicious food. For those observing fasts, Andhra cuisine offers a delightful array of dishes that not only respect dietary restrictions but also tantalize the taste buds. Here at Jagavi’s Kritunga- best veg food restaurant in Hyderabad we provide futuristic fine dining experience curated for you with our customer-friendly robots. Here’s a compilation of nine flavourful recipes that are perfect for Navratri fasting:
1. Pulihora (Tamarind Rice)
To make Pulihora, start by cooking 1 cup of rice and let it cool. In a pan, heat 1 tablespoon of oil and add 1 tablespoon of mustard seeds, 1 tablespoon of urad dal, 2 slit green chilies, and a handful of curry leaves. Saute all this, then stir in 2 tablespoons of tamarind pulp and salt to taste. Finally, mix this tamarind mixture with the cooled rice, ensuring it’s well combined. This’s a perfect staple food for breaking fast.
2. Chakkara Pongali-
In order to prepare delicious Chakkara Pongali, first dry roast 1/4 cup of moong dal until golden brown. In a pot, combine the roasted dal with 1 cup of rice and 2 cups of water, and cook until soft. Once cooked, add 1/2 cup of grated jaggery and stir until it dissolves completely. Add 1/4 teaspoon of cardamom powder and 2 tablespoons of ghee. Mix well and garnish with cashews and raisins sautéed in ghee for a sweet, festive treat.
3. Katte Pongali (Kara Pongal)-
Katte Pongali is a traditional Andhra style rice and moong dal recipe that is often served in temples as Prasadam (Prashad). Katte Pongali is a hearty dish made by first dry roasting 1/4 cup of moong dal until golden. In a separate pan, heat 2 tablespoons of ghee, add 1 tablespoon of cumin seeds and 1-2 slit green chilies, and saute briefly. Pour this tempering over the cooked rice and mix well with salt to taste. Serve hot, garnished with fresh coriander if desired.
4. Semya Payasam-
This payasam / kheer is very easy to make and is a very popular dish made during Navratri in Andhra. In order to make this mouthwatering sweet, heat 2 tablespoons of ghee in a pan and roast 1 cup of semiya (vermicelli) until golden brown. Pour in 4 cups of milk and bring to a boil, cooking until the semya is soft. Stir in 1/2 cup of sugar and 1/4 teaspoon of cardamom powder. Cook for a few more minutes until it thickens slightly, then garnish with fried cashews and raisins. Serve warm or chilled for a delightful dessert.
5. Gaarelu-
For Gaarelu, soak 1 cup of urad dal overnight, then drain and grind it to a smooth batter with 2 green chilies and salt to taste. Heat oil in a deep pan and drop spoonfuls of the batter into the hot oil, frying until golden brown and crispy on both sides. This festival recipe is perfect for your Navratri feast.
6. Boorelu-
Purnum Boorelu is a traditional Andhra sweet dish widely made during festivals and other special occasions. Take a small portion of the urad dal batter, flatten it in your palm, place some of the jaggery filling in the center, and fold it into a ball. Coat the ball with rice flour dough, then deep fry until golden brown. Serve these sweet treats warm.
7. Daddyojanam-
During Navratri, Daddojanam is prepared as a festival food and offered to Goddess Durga. To prepare this traditional dish, mix 1 cup of cooked rice with 1/2 cup of curd and salt to taste in a bowl. In a small pan, heat 1 tablespoon of oil and add 1/2 teaspoon of mustard seeds, 1-2 chopped green chilies, and a few curry leaves. Mix well and serve chilled or at room temperature for a refreshing dish, especially after spicy meals.
8. Rava Kesari-
Rava Kesari, a sweet treat made using rava, is always present in festivals like Navratri. To preparing this recipe, heat 1/4 cup of ghee in a pan and roast 1 cup of semolina (rava) until golden brown.. Once the mixture thickens, add 1/2 cup of sugar and 1/4 teaspoon of cardamom powder, stirring well. Cook for a few more minutes until the sugar dissolves, and finish with fried cashews and raisins.
9. Kobbari annam (Coconut rice)-
In order to prepare, start with 1 cup of cooked rice. In a pan, heat 1 tablespoon of oil and add 1 tablespoon of mustard seeds, 2 chopped green chilies, and a handful of curry leaves. Sauté until fragrant, then add 1/2 cup of grated coconut and sauté for a few more minutes. Combine the coconut mixture with the cooked rice, adding salt to taste, and mix well. Serve warm for a fragrant and flavorful rice dish.To conclude, if you’re craving a taste of authentic Andhra cuisine, remember that Jagavi’s Kritunga is not just a restaurant, it’s an experience. Come and discover why we’re celebrated as the best restaurant in Hyderabad.