Fasting delicacies

Navratri is round the corner and this is the time when many go on a fast. Make this festive season extra special with these traditional Sattvik recipes

Published: 02nd October 2021 09:05 AM  |   Last Updated: 02nd October 2021 09:05 AM   |  A+A-

For representational purposes

By Express News Service

Navratri is round the corner and this is the time when many go on a fast. Make this festive season extra special with these traditional Sattvik recipes

This is a digestive drink to be had along with food
Serves 4
Prep Time: 20mins


  • 200gm jaggery shavings 
  • 3 glasses drinking water        
  • 2tbsp dry ginger powder (saunth)
  • A pinch of salt (optional)

● Dissolve jaggery in water
● Strain it to remove impurities
● Stir in ginger powder and salt
● Garnish with a mint leaf
● Serve chilled


  • 2 cups of your choice of lentil (chick peas, green moong dal, rajma,  black chana)
  • ½ cup finely chopped tomato, capsicum  
  • Grated coconut and coriander leaves for garnish
  • Salt

Pressure cook/boil the lentils with salt
Drain the water
Temper and garnish with mustard seeds

Pidi Kozhakattai 
These are rice-coconut steamed dumplings
Serves 4
Prep time: Boiled rice to be washed and soaked overnight or for 8 hours. The process takes 45 mins then after


  • 2 cups boiled rice  
  • 1 ½ cup grated coconut  
  • 4tbsp oil for tempering 
  • 4 whole red chilies  
  • Urad dal, chana dal and mustard seeds for tempering
  • 6tbsp cooking oil   
  • Salt to taste | Curry leaves

● Grind the boiled rice coarsely
● Add freshly grated coconut for the last spin
● Add salt and 3 cups of water to dilute the batter
● Heat oil in a deep-bottomed pan
Temper with dals, mustard seeds, red chilies and curry leaves
● Pour in the diluted batter and on medium flame, keep stirring till it leaves the sides of the pan
● Let it cool a little and make large lemon-sized balls

Steam them for 20 mins or till done

Serve hot with coconut chutney

Arbi Mashiyal 

  • 4 cups tamarind water 
  • 10 arbi boiled, skinned and mashed  
  • 1tsp Sambar powder
  • Turmeric powder
  • Salt

For tempering: Mustard seeds and chopped green chilies

● First do the tempering in a kadai
● Add in the mashed arbi, tamarind water, salt and the powders. Keep stirring
● Let it cook for 5 mins 

(— Chef Kailash Gundupalli, Director Culinary, Novotel Hyderabad Convention)


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on are those of the comment writers alone. They do not represent the views or opinions of or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp