Trithiya…. Day 3 of Navarathri… The day of goddess chandraghanta. A goddess full of grace, bravery and courage. Our pranams to this dasabhuja Shakthi, the eradicator of all our physical and mental sufferings who holds a bell shaped moon.
The day dawned with the sun peeping out of the cloudy skies in an attempt to welcome the goddess into our homes. Golden hued and riding a tiger she is compassionate and showers immense blessings on her devotees. Her warring posture is indicative of her nature as a destroyer of all evils.
Neivedhyam today comprised Kovil Kadamba saadam (a tangy and spicy vegetable loaded rice with typical south Indian flavours) and Creamy curd rice. The days special was a refined sugar-free jaggery coated peanut chikki another Sundal substitute. A traditional snack that an energy booster and a favourite with kids.
Happy navarathri.
KOVIL KADAMBA SAADAM:
Ingredients for Kadamba Saadam:
- Raw rice 1 c
- Tuvar dal/red gram dal ½ c
- Tamarind 1 lemon sized ball
- Cubed vegetables 2 cups(pumpkin, ash gourd, broad beans, cluster beans, brinjal, sweet potato, raw banana, banana stem)
- Turmeric powder 1 tsp
- Manathakali vathal (dried black nightshade) 1 tbsp optional
- Sesame oil 1tbsp
- Sambhar Powder 3 tbsp
For Dry Roast And Grinding To a Paste:
- Coconut grated 2 tbsp
- Pepper 1 tsp
- Coriander seeds 1 tsp
- Methi 1/4 tsp
For Tempering:
- Sesame oil 2 tsp
- Mustard seeds 1 Tsp
- Asafoetida 1 tsp
- Methi/fenugreek seeds ½ tsp
- Black gram dal/urad dal 1 tsp
- Curry leaves few
- Salt as needed
Preparation Method:
- Wash and pressure cook rice and dal along with turmeric, required salt with 6 cups of water for 3 whistles.
- Take a heavy-bottomed pan. Add oil and sauté the vegetables. Cover and cook on low flame with a sprinkle of water till half done.
- Extract tamarind in 2 cups of water.
- Take a heavy-bottomed pan. Add sesame oil for tempering. Add mustard and when it splutters, add rest of the tempering. Fry on low flame till the dal turns golden brown.
- Pour the tamarind extract and add the half-cooked vegetables. Add the required salt and the sambhar powder. Allow to simmer on low flame till vegetables are cooked.
- Dry roast and grind the given ingredients to a smooth paste. Pour the paste into the simmering tamarind extract.
- Add the cooked rice and dal and simmer till thick. Finally, if needed fry the vathal and add to the Kadamba Saadam .
- As a final finish, you can drizzle some fresh sesame oil on the rice before serving.
PEANUT CHIKKI:
Ingredients for Peanut Chikki:
- Peanuts 1 cup (roasted and peeled)
- Jaggery powdered ¾ cup
- Cardamom powder ½ tsp
- (Or) Rose essence ½ tsp
Preparation Method:
- Slightly crush the peanuts and set aside.
- Take a heavy-bottomed pan. Add 2 tbsp of water and the powdered jaggery.
- On a low flame cook the syrup till it reached the “brittle” stage. To identify the stage follow the steps given below-
- Allow the jaggery to melt in the water. Do not stir.
- Once the jaggery has melted gently stir with a spoon. Switch off the flame, cool, and filter the syrup.
- Pour the syrup into the pan and cook on low flame with intermittent stirring. When the syrup starts to thicken check for the stage using a bowl of cold water – drop a little of the syrup in cold water.
- The jaggery syrup should harden immediately.
- Take the hard jaggery and knock against the kitchen platform or a pan .it should have a metallic sound.
- Then the stage is ready.
- Now switch off the flame.
- Add a teaspoon of ghee and cardamom powder /essence.
- Add the peanuts .mix till all is coated well with jaggery.
- Remove and pat on a greased tray.
- Cut into squares or break into brittles.
NOTE
- THE JAGGERY SELECTION IS VERY IMPORTANT.
- DO NOT USE READYMADE POWDERED OR ORGANIC JAGGERY
- USE JAGGERY GENERALLY KNOWN AS PAGU VELLAM
- THE CHIKKI CAN BE POURED ON A CLEAN AND GREASED KITCHEN PLATFORM FOR EASY CUTTING
- THE SAME CAN BE DONE USING REFINED SUGAR
- YOU CAN USE ANY NUTS – CASHEW/ALMOND/FRIED GRAM/SESAME SEEDS/COMBINATION OF THESE TOO.
Happy Navaratri 🙂
