Thirukarthigai, also known as Karthigai Deepam, is one of the oldest and most sacred Tamil festivals, celebrated in the Tamil month of Karthigai on the auspicious Pournami (Full Moon) day. It is a festival of light, devotion, and divine protection, where homes are adorned with rows of glowing oil lamps symbolizing prosperity and spiritual awakening.
Throughout the entire month of Karthigai, families light lamps at the entrance of their homes. On the day of Thirukarthigai/Karthigai Deepam, the whole house is beautifully illuminated, creating a divine and uplifting atmosphere.
One of the most iconic places associated with this festival is Thiruvannamalai, world-renowned for its spectacular Karthigai Deepam celebrations.
Rows of glowing oil lamps lit for the auspicious Thirukarthigai / Karthigai Deepam festival.
The Legend Behind Thirukarthigai / Karthigai Deepam
According to Hindu scriptures, Lord Brahma and Lord Vishnu once fell into an ego-driven argument, each claiming superiority. To humble them and restore harmony, Lord Shiva appeared as an infinite pillar of fire (Jyothi Sthambam) and challenged them:
“Whoever finds the beginning or end of this fire is the greatest.”
Brahma transformed into a swan (Annam) and flew upward.
Vishnu took the form of Varaha (boar) and dug deep into the earth.
Despite their divine powers, neither could find the beginning nor end of Shiva’s fiery form. Realizing their mistake, they surrendered their ego and prayed with devotion. Lord Shiva then revealed himself to them.
This divine appearance as a pillar of endless fire is commemorated as Thirukarthigai / Karthigai Deepam.
Thiruvannamalai Deepam – The Holy Fire Hill
Thiruvannamalai in Tamil Nadu is the spiritual epicenter of Karthigai Deepam. Lord Shiva is believed to have manifested as Arunachala Hill, a form of Agni (fire).
Tiruvannamalai and Arunachala both mean “holy fire hill.”
The Shiva Linga here is the Agni Linga, representing the fire element.
Devotees light tiny oil lamps at home which symbolize miniature Jyothi Lingas.
Every year, lakhs of devotees gather to witness the Mahadeepam, lit atop the sacred hill—a mesmerizing sight symbolizing divine brilliance and protection.
Spiritual Significance of Thirukarthigai
Karthigai Deepam represents
The victory of light over darkness
Removal of ignorance and ego
Infinite nature of God (Ananta Jyothi)
Protection, prosperity & spiritual growth
Homes are decorated with rows of lamps to invoke Lord Shiva’s Jyothi Swarupam—the form of divine light.
Festival Days
Day 1:Appa Karthigai
Day 2:Vadai Karthigai
Devotees prepare and offer traditional neivedhyam such as Pori, Adhirasam, Vella Seedai, Vetrilai-Pakku, and fruits.
In South Tamil Nadu and Kerala, sisters light the sacred Gajalakshmi Vilakku (Elephant Lamp) to pray for the well-being and longevity of their brothers.
Why Do We Light the Elephant Lamp (Gajalakshmi Vilakku) on Karthigai?
A touching traditional story explains this practice:
A king once had a single daughter who grew up with a beloved elephant. She treated the elephant as her own brother. After marriage, she deeply missed him. Every Karthigai Deepam, she lit an elephant-shaped lamp, prayed for her brother, and offered:
Tender coconut
Milagu Adai (elephant-leg sized)
Pori
Adhirasam
Vella Seedai
This devotional practice later became part of the traditional Karthigai rituals. Today, lighting the Gajalakshmi Vilakku symbolizes:
These Falooda Paan Shots are everything you love about Indian desserts– fun, colourful, and bursting with flavour 💚
Some desserts make people smile the moment they lay their eyes on them and these Paan Falooda Shots do exactly that. They look colourful, festive, and are bursting with that nostalgic paan flavour we all love after a big Indian meal.
If you’re putting together a festive spread soon, these pair beautifully with our Masala Chai Panna Cotta for a modern twist, or Rasmalai Cake, if you want something rich and indulgent alongside. This recipe is simple to make, easy to serve, and 100% guaranteed to impress.
Paan Leaves: The heart of the recipe that’s responsible for the vibrant green color, and fresh, minty, slightly bitter flavours
Gulkand and Saunf: Give the drink its signature sweetness and a floral, paan-shop-style aroma.
Vanilla Ice Cream: Makes the paan milk smooth, creamy, and perfectly balanced.
Sabja Seeds: Also known as basil seeds.Soaked until they puff up for a fun, chewy falooda texture.
Vermicelli: For added texture
Cardamom Powder: For warmth, fragrance, and to lift the flavour.
Rose Petals and Crushed Pistachios: For garnish
Richa’s Top Tips
Blend smooth: Make sure the paan milk is blended really well so you don’t get bits of leaf while sipping.
Don’t skip soaking: Let the sabja seeds sit in water for at least 10 minutes to an hour till they puff up properly.
Layer neatly: Spoon each layer carefully so the shots look pretty and don’t mix too soon.
Chill before serving: Keep the paan milk in the fridge for a bit, it tastes way better cold.
Frequently Asked Questions
Can I replace sabja seeds with chia seeds?
Yes, you can. Chia seeds have a similar texture once soaked, though they’re slightly less chewy than sabja.
What if I don’t have paan leaves?
You can skip them and still make a tasty falooda using gulkand, saunf, and cardamom for a similar flavour.
Can I make this without ice cream?
Yes, use chilled milk and a spoon of condensed milk for sweetness. It’ll be a little lighter but still creamy and delicious.
Storage Tips
Fridge: Store paan milk in an airtight glass bottle for up to 2 days. Keep it chilled and shake well before using.
Freezer: You can freeze the paan milk for up to a week in small airtight containers. Thaw in the fridge and blend again before using.
Room temperature: Avoid leaving assembled shots out for more than 30 minutes. The ice cream will melt and the layers will lose their texture.
Serving Ideas
Paan Falooda Shots are a total showstopper on any dessert table, bright, festive, and fun to serve. Here are a few ways to make them shine even more:
After Paneer Tikka Skewers – A refreshing, sweet bite to end a spicy, savory meal.
With Savoury Snacks – A classic combination for your indulgent festive parties
For more such recipes check out some more Unique Diwali Sweets Recipes, perfect for planning your next celebration spread!
Did You Know?
Paan leaves have been part of Indian tradition for centuries not just as a mouth freshener but as a symbol of hospitality and celebration. They’re packed with antioxidants and are said to help with digestion, which is why you’ll often find paan served after a big meal.
ConclusionThese paan falooda shots are all about fun, flavor, and celebration, a little desi, a little fancy, and a lot of delicious. They’re easy to put together yet feel festive enough for any celebration. If you make them, share your version on Instagram@my_foodstory, I’d love to see how you serve yours!
Add 2 teaspoons of sabja seeds to a shot glass, add 1 teaspoon of vermicelli as the second layer, fill ¾ of the glass with paan milk. Add a teaspoon of vanilla icecream, garnish with a few rose petals & crushed pista. Repeat the same for all the shot glasses and serve immediately.
½ cup soaked sabja, ½ cup cooked vermicelli, ¼ cup vanilla icecream, 1 tablespoon dried rose petals, 1 tablespoon crushed pista, 8 shot glasses
Firecracker Crispy Potato is the most PERFECT snack to serve if you’re hosting this festive season! It’s a fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time.
Meet my ultimate party trick: Firecracker Crispy Potatoes! These crunchy, golden bites are bursting with Indo-Chinese flavours and wrapped to look like little firecrackers 🎉
The filling combines a spicy, aromatic potato, paneer, and Schezwan sauce filling, rolled in thin samosa sheets, and fried (or air-fried!) till crisp and irresistible. Perfect for Diwali, house parties, or even along with your evening chai, these crispy potatoes are fun to make, look super impressive, and taste even better.
Filling Base – Potatoes and paneer Aromatics – Garlic, ginger, onions, green chillies, and capsicum for a fragrant, spicy punch. Sauces – Homemade Schezwan sauce, and soy sauce bring the signature Indo-Chinese heat and umami. Binders – Oats powder or cornflour to make the coating batter and hold everything together. Wrappers – Thin samosa sheets rolled around the filling for that firecracker look + crunch. Oil – For deep frying or brushing if air-frying.
Richa’s Top Tips
Don’t overfill, make sure to make a lemon-sized ball for easy wrapping.
Make sure to cut the samosa sheets in 2 for the perfect bite-size firecrackers.
Work in batches for even frying and perfect crispness.
Want to prep ahead? Shape and freeze the rolls and fry straight from frozen when ready.
Frequently Asked Questions
Can I air-fry instead of deep frying?
Yes! Air-frying still gives you that crisp texture but with less oil. Just make sure to brush lightly with oil for an even golden crust.
What can I use instead of samosa sheets?
Spring roll wrappers could alternatively work well here, just cut them into thin strips.
Can I make these ahead of time?
Absolutely! Shape and store them in the fridge for up to a day, or freeze for longer. Fry or air-fry just before serving for best results.
Crispy, spicy, and full of fun, these Firecracker Potatoes are guaranteed to light up your snack table. Quick to make, endlessly addictive, and bursting with flavour – they’re the perfect bite for your next festive get-together!
Recreate this and send me pictures of your festive spread over on my IG @my_foodstory!
A fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time, this Firecracker Crispy Potato is the ultimate Diwali party snack of this season!!
10samosa sheetscut into 3mm wide x 6-7 cm long, strips
Instructions
Potato-paneer filling
Heat 3 tablespoons of oil in a pan or kadai, add garlic, ginger and saute for a few seconds on high until fragrant. Add green chillies, onions, capsicum & saute for 2-3 minutes till onions turn translucent. Add mashed potatoes, paneer, schezwan sauce, soy sauce, salt, pepper, oats powder and saute for a few seconds till the sauces get absorbed well. Set aside to cool.
Samosa sheet strips
Cut each samosa sheet into 2 & cut out 3mm wide x 6-7 cm long strips. Transfer the strips to a plate.
Making firecracker potatoes
Mix cornflour in water to make the coating batter. Take approx. 2 tablespoons of the potato mix and make lemon sized balls. (You may grease your hands with oil if needed) set aside. Dip each ball in the coating batter, roll on the samosa sheet strips, dip again into the coating batter and roll again on the samosa sheet strips to form a fire cracker (watch video for more details) and set aside. Coating & rolling ensures that the strips stick well & firecrackers hold shape, so do not skip it. Repeat the same process for rest of the balls.
Deep frying method
Heat ⅓ cup of oil in a deep kadai or pot and deep fry the firecracker potatoes on medium heat till they turn crisp & golden. Do not overcrowd the kadai so they get fried well. Fry in batches and set aside.
Airfrying method
Preheat the airfryer at 140C and brush the basket/tray with oil. place the firecracker potatoes, gently brush or drizzle oil on them. Air fry at 140C for 12-15 minutes & at 190C for 3 minutes till they turn golden brown and crisp.
Crispy, sticky, and the perfect amount of spicy, this Korean-style crispy lotus stem has an addictive crunch & comes covered in glossy gochujang glaze that makes every bite impossible to stop at one.
Lotus stem, also known as lotus root, might not be something you cook often, but this dish might just change that. Every bite is a mix of crunch, spice, and a glossy red glaze that makes it oh-so-special. There’s a little heat, a touch of sweetness, and a whole lot of flavor that sneaks up on you in the best way.
If you want to bring a surprise element to your Diwali party table with familiar flavours in new textures, then crispy lotus stem recipe is it. Make it a part of your charcuterie board, or serve it as is with some mayo or my garlicky yogurt dip for an appetiser that truly feels like the star of the evening!
Lotus Stem: The hero of the dish. Thinly sliced for even cooking. You can find it fresh or frozen in most Indian or Asian stores, both online and offline (I get mine from BlinkIt).
Oil: A neutral one like sunflower or canola oil.
Aromatics: Finely chopped ginger and garlic for flavor and aroma.
Sauce Base: Seasame seeds, gochujang (Korean chilli paste), gochugaru (Korean chilli flakes), soy sauce, and oyster sauce bring in that signature Korean heat and umami depth.
Sweetness & Balance: A drizzle of honey rounds out the spice, while a splash of water helps create that glossy, sticky coating.
Garnish: Spring onion greens for crunch, freshness, and a little visual pop right before serving.
Richa’s Top Tips
Slice lotus stem evenly: Thin, uniform slices make all the difference. Thicker ones stay chewy instead of crisping up.
Dry well: After soaking, pat the lotus stems completely dry so they don’t steam in the air fryer. This is an important to step to achieve crispy results.
Don’t overcrowd: Give the slices space in the basket so hot air can move around freely.
Balance the sauce: Taste before adding all the gochujang and gochugaru. Adjust spice and sweetness to your liking.
Toss just before serving: Add the sauce only when you’re ready to eat, so the stems stay crisp and don’t go soggy.
Frequently Asked Questions
What is a lotus stem?
Lotus stem or lotus root is the edible root of the lotus plant. It has a mild flavor and a crisp, slightly starchy texture that stays crunchy even after cooking.
What does lotus stem taste like?
It’s mildly sweet, with a crunch similar to water chestnuts or bamboo shoots. When fried or stir-fried, it develops a lovely nutty bite.
My lotus stem turned chewy. What went wrong?
They were likely sliced too thick or not air-fried long enough. Keep the slices thin and dry them well before cooking for maximum crispiness.
Can I make this without gochujang?
Yes! Mix red chilli paste with a little soy sauce, vinegar, and sugar for a quick substitute. It won’t taste exactly the same but will still give you a bold, flavorful glaze.
Storage Tips
Fridge: Store leftovers in an airtight container for up to 2 days. The lotus stem will soften slightly but still taste great.
Freezer: Not recommended, as the sauce and texture of lotus stem don’t hold well once thawed.
Reheating: Reheat in an air fryer or a hot pan for a few minutes to bring back some crispness. Avoid microwaving, as it makes the stems soggy.
Make ahead: You can air fry the lotus stem slices in advance and store them separately. Toss them in the sauce just before serving to keep them crunchy.
Serving Ideas
These crispy lotus stems are great on their own, but even better when you pair them with the right dishes. Try one of these easy combos:
With Vegetable Hakka Noodles – The sticky, spicy glaze on the lotus stems is perfect with these wok-tossed noodles.
With Veg Fried Rice – The mild, savoury flavours of fried rice balance the bold spice of the lotus stem.
With Jeera Rice – A mild, aromatic side that complements the bold Korean flavours.
With Bibim Guksu – For a full-on Korean-inspired meal with layers of flavour.
With Mango Sago – End on a sweet note with this creamy, tropical dessert that cools the palate.
With Indian Breads – Explore a mix of festive flatbreads that pair beautifully with spicy starters like this.
Customisation Ideas
Add crunch with peanuts – Toss in roasted peanuts at the end for extra texture and a nutty twist.
Make it milder – Use fewer green chillies or replace gochugaru with Kashmiri chilli powder for a gentler heat that still keeps the colour.
Add sesame oil – A small drizzle at the end deepens the nutty flavour and adds a beautiful gloss to the sauce.
Try a fusion twist – Replace gochujang with schezwan sauce for an Indo-Chinese version that’s just as bold.
Use different veggies – If lotus stem isn’t easily available, try the same recipe with baby corn, mushrooms, or cauliflower florets for a similar crisp bite.
Did You Know?
Lotus stems are nature’s own little engineering marvels. Each slice has a honeycomb of air channels that help the plant breathe underwater, and those same pockets give it that irresistible crunch when cooked. The stem stays crisp even after frying or simmering, which is why chefs across Asia love using it for texture. Plus, lotus stems have been part of traditional medicine for centuries, said to cool the body and boost digestion.
So go ahead and make this crispy Korean-style lotus stem at home. And if you try it, don’t forget to tag me on Instagram @my_foodstory so I can see your beautiful plates!
Crispy, crunchy, sweet, sticky, and spicy, this Korean Crispy Lotus Stem is a medley of flavors and textures that come together quickly and alleviate a boring meal in minutes!
If you are looking for unique Diwali Sweets Recipes this season, here are 45 dishes for you to choose from! From traditional Diwali mithais to fusion Indian desserts, this list has something for every mood and vibe 🪔
A special Diwali party means super special desserts. In fact, I’m thinking of a fabulous dessert table where you have a variety of desserts for guests to choose from – panna cotta, Indian mithais, cakes, cheesecakes etc.
And that’s exactly why I’ve put together this list. Most of these desserts are really easy to make, have flavours that aren’t common but still familiar and they look stunning on the table. Diwali sweets don’t have to be the same old anymore. Give them a unique twist this year for a more fun Diwali!
Masala Chai Panna Cotta will be the perfect finish to a holiday dinner. Flavored with chai tea, whole spices like cinnamon, cloves, nutmeg and vanilla, its rich, creamy and really elegant. Make it for thanksgiving, Christmas, or even Diwali – this dessert leave your guests asking for seconds.
Super easy recipe for a festive chocolate rice kheer pudding made without condensed milk but still really creamy. Perfect for your Diwali dessert table or any other Indian festival. Actually you won’t need a reason to make this one!
Healthy quinoa apple kheer is a low calorie Indian festival dessert, full of fiber and nutrition and a perfect way to celebrate Diwali or Dussehra with your family!
An Indian fusion dessert that combines the gooey textures of tres leches cake and our favorite Indian mithai rasmalai – this is a dessert you need to try at least once!
This Rasmalai Sandwich is the crunchy, crispy, and healthy version of the Bengali rasmalai. This is a really simple recipe that comes together with just pantry staples and tastes like a party in your mouth ✨
Fresh and zesty meets the sweetness of milky pudding in this Orange Makhana Pudding. A super simple Diwali dessert that's sweet, creamy and citrus-y and looks gorgeous on the table!
This Saffron Milk Pudding Bites has a fun creamy, jelly-like texture and a warm, cosy flavor. It's an easy-peasy mithai that smells and tastes of Diwali 🪔
This rose kacha golla is a super moist and delicious variant of the popular Bengali sweet, sandesh. It's floral notes and melt-in-mouth texture will make this your favorite Diwali mithai ✨
A delicious winter dessert where seasonal red carrots are simmered in milk and sugar till they turn into a fudgy consistency. Also called carrot pudding, it’s even more amazing when served with vanilla ice cream.
Here's the short and sweet way to make delicious Instant Rabdi! I’m showing you how to cut the time to make rabri in half with some paneer and condensed milk.
Thin and crispy jalebis are everyone’s undoing. Make them at home now with easy step by step instructions that’ll give you the best homemade jalebis every single time. Perfect for festivals like Diwali and Holi when you want a feast that doesn’t take ages to make.
Coconut Barfi is one of the easiest Indian desserts that only need 5 ingredients and 30 minutes. Who would've thought making mithai at home would be so easy!
This easy rice kheer or chawal ki kheer is probably the most popular Indian dessert there is. Made with long grained basmati rice and sweetened with condensed milk, it’s simple enough that you can make it often, and elegant enough to serve to guests!
Puran Poli is a sweet, stuffed flatbread thats popular all over India. The key is to make a very soft dough so that the final parathas are really soft and pliable.
Creamy, fruity, tropical, and loaded with texture, this mango sago is THE ultimate summer dessert. The best part? It's insanely easy to make and calls for minimal ingredients!
A sweet treat that's actually good for you – this healthy chocobar ice cream is creamy, nutty, chocolate-y, and made with the most clean, wholesome ingredients!
This classic vanilla panna cotta recipe is an elegant and easy dessert. Most people think panna cotta will have a lengthy process because the results are so amazing, but this needs five simple ingredients and twenty minutes to put together. Make sure to use the best quality gelatin for great results.
Cassata is so easy to make at home. I'm showing you to make it, customize it and add a layer of cheesecake because cheesecake makes everything better! This is better than store bought cassata ice cream and you won't believe how easy it is.
Easy eggless pineapple mousse is a delicious, make ahead dessert that will be a crowd pleaser! With minimum prep, these pineapple mousse cups are ready in minutes and have a gorgeous creamy texture.
5 Ingredient White and Dark Chocolate Rose Pistachio Bark
White and Dark Chocolate Rose Pistachio Bark looks beautiful and complicated but takes a total of 5 ingredients, 20 minutes and 5 steps to make. Also perfect for homemade gifting!
Self saucing eggless chocolate pudding cake has a crinkly top, a moist cakey texture and a pool of chocolate sauce. Made very quickly in the microwave, truly decadent, we love serving this with vanilla ice cream on top!
Light and Airy this eggless chocolate mousse just needs five ingredients and fifteen minutes from start to finish. Its a quick dessert that'll satisfy all those cravings!
Lavender white chocolate truffles are fragrant, creamy white chocolate bites that are perfect for the festive season and holidays! Use them to serve as mini desserts, or for gifting.
No Bake Strawberry Cheesecake Jars are creamy, made with fresh strawberries and have a creamy, mousse like texture that’s absolutely delicious! Make these for valentines day or take them to a picnic because these are so easily transportable, or just serve these individual cheesecake jars at a party.
This is a simple recipe for eggless, whole wheat carrot cake which is soft, moist and fluffy! Easy to make at home, and perfect as a dessert or tea time snack!
Mango Panna Cotta is a gorgeous two-layered dessert that'll wow everybody. It's the perfect cold, summer dessert. This dessert is so versatile because the mango layer can be replaced with berries, kiwis and many other fruits
Extremely easy recipe for Passion Fruit flavored single serving cheesecake in a jar which uses only 8 ingredients, are portable and look beautiful at parties.
These eggless churros are a total flavor and texture delight! Made from simple ingredients in under 30 minutes, this is a delicious and fun dessert you just need to try!
I promise you, all these Diwali dessert recipes will surely take your festivities a notch higher. But be sure to make extras because it all disappears really fast!
I would love to see your Diwali party tables so don’t forget to share pictures over on my IG @my_foodstory.
Dates paan recipe – Must try paan recipe for this festival season. No cook dates paan recipe using betal leaves | Vethalai, gulkand, and other easily available ingredients.
Usually, I make one paan dish for all my guests when I host any big gatherings at home. This year, when we had Maha Periyava Paduka Pooja at home, I made this Dates paan for my guests. It was a huge hit among all. Our friend who runs a restaurant here got so impressed, asked me to make dates paan for a big event hosted at their restaurant. Yet another huge hit.
I also made this for Varalakshmi Pooja and everyone loved it. As Navaratri is approaching, I thought of sharing this recipe with you all. So that you can make this for the guests. All you need is good-quality dates, tutti frutti, gulkand, and store-bought Mukhwas. You can make this in advance and store it in the refrigerator.
No cook paan leaves stuffed dates paan, perfect for the festival season
Course Dessert
Cuisine Indian
Keyword Festival recipes, Navratri recipes, paan leaves,
Prep Time 20 minutesminutes
Cook Time 0 minutesminutes
Total Time 20 minutesminutes
Servings 18pieces
Author Jeyashri suresh
Ingredients
3paan leaves | vethalai| betel leaves
18Pitted dates
2tbspgulkand | rose petal jam
2tbsptutti fruiti
2tbspmukhwas | mouth freshner
Instructions
I used this mixed mukhwas for this
In a bowl add the mukhwas, you can add sweetened fennel seeds, jeera mittai, supari
I used 4 varieties
Add 2 tbsp tutti fruiti
Add 2 tbsp Gulkand | Rose petal jam
Wash the paan leaves well and pat dry them. Take out the stem part and finely chop it. I used 3 medium sized paan leaves, do not add more
Mix well
Filling is ready
Take one pitted dates
Stuff little filling into it
Close it
Repeat for the rest
Dates paan is ready
Video
Notes
1. You can add finely chopped or pulsed nuts and seeds to this dates paan filling. 2. This can be stored in the refrigerator for 5-7 days.3. I have once added slightly crushed M & M and skipped the mukhawas. Kids enjoyed this version.4. Use firm dates for making this dates paan recipe.
I used this mixed mukhwas for this.
In a bowl, add the mukhwas
I used 4 varieties
Add 2 tbsp tutti frutti
Add 2 tbsp Gulkand | Rose petal jam
Add 3 finely chopped paan leaves.
Mix well
Filling is ready.
Take one pitted date
Stuff a little filling into it
Close it
Repeat for the rest
Dates paan is ready.
Notes:
You can add finely chopped or pulsed nuts and seeds to this dates paan filling
This can be stored in the refrigerator for 5-7 days.
I have once added slightly crushed M&M and skipped the mukhawas. Kids enjoyed this version.
Navratri, also known as Dasara, is one of the most vibrant and devotional festivals celebrated across India. Over nine days (culminating in Vijayadashami), devotees worship Goddess Durga in her various forms with prayers, rituals, and special food offerings (neivedhyam). In the southern states, especially Tamil Nadu, Andhra Pradesh, and Karnataka, the festival is marked by the tradition of Golu—beautifully arranged steps adorned with dolls and idols, where families welcome relatives, friends, and neighbors to celebrate together.
Festive Navratri Golu setup with dolls and idols beautifully arranged on decorated steps.
Food plays a central role in Navratri, with each day featuring special dishes prepared for offering to the Goddess and then shared with guests. This collection brings together a wide variety of traditional Navratri recipes across different categories:
Sundal Recipes – A signature dish of Navratri, sundals are made with legumes, pulses, and lentils. A new variety is prepared each day for offering and then distributed as prasadam to guests visiting the Golu.
Sweet Recipes – Festive favorites like kheer (payasam), appam, kesari, puttu, and more are prepared to add sweetness and joy to the celebrations.
Snack & Tiffin Recipes – Crispy vada, festive poori, wholesome sabudana thalipeeth, and other special snacks are also made during Navratri to offer and enjoy with family.
Variety Rice Recipes – Traditional rice dishes such as lemon rice, coconut rice, puliyodharai, and other flavorful varieties are prepared without onion or garlic, keeping them pure for offering.
Each of these dishes carries the spirit of devotion, tradition, and togetherness. Explore the recipes below and celebrate this Navratri with authentic flavors and heartfelt offerings.
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Navratri Sundal Recipes for Golu
Sundal is one of the most popular offerings during Navratri and Golu celebrations. Different varieties of sundal are prepared each day as neivedhyam (offering) to the Goddess, and then shared with friends, relatives, and neighbors who come to view the Golu display.
This special collection is dedicated to Navratri recipes, with a focus on sundals. Below, you will find a variety of traditional sundal recipes to prepare and enjoy during the festival.
Sweets hold a special place in Navratri celebrations, adding joy and festivity to the occasion. Along with sundals, families prepare a variety of delicious sweets as neivedhyam for the Goddess and to share with guests. Traditional favorites include creamy kheer (payasam), soft and fluffy appam, melt-in-the-mouth kesari, festive puttu, and many more delightful treats.
This collection brings together popular Navratri sweet recipes that are simple to make and perfect for offering to the Goddess, as well as sharing with friends and family. Explore the recipes below and add sweetness to your Navratri celebrations
Apart from sundals and sweets, a variety of traditional snack and tiffin-style dishes are also prepared during Navratri. Crispy and flavorful vada, festive poori, wholesome sabudana thalipeeth, and many such recipes are commonly made as offerings to the Goddess and enjoyed with family and friends.
This collection brings together some of the most popular Navratri snack recipes that are both satisfying and festive, perfect for adding variety to your celebrations
Variety rice dishes are another important part of Navratri offerings. Traditional favorites like lemon rice, coconut rice, puliyodharai (tamarind rice), and other classic rice varieties are prepared with devotion and offered to the Goddess. As these are meant for neivedhyam, they are made without onion or garlic, keeping them pure and satvik.
This collection brings together delicious and authentic Navratri rice recipes that are simple to prepare, flavorful, and perfect for sharing with family and friends during the festive season.
Navaratri is a time of devotion, celebration, and of course, delicious prasadam offerings! One of the most loved traditions is preparing a variety of Sundal recipes each day as an offering to the Goddess. In this collection of Navaratri Sundal Recipes, you’ll find a delightful assortment of healthy, protein-rich, and flavor-packed sundals made with different legumes and lentils. Each recipe is simple to follow, nourishing, and perfect not just for festivals but also as wholesome snacks for any day. Keep reading—you’re about to discover sundal varieties that are fan-freaking-fantastic and guaranteed to make your Navaratri even more special!
Wholesome and protein-rich Sundal varieties prepared for Navaratri prasadam and festive offerings.
Sundal & Navaratri
Navratri and Sundal are truly inseparable. The moment we think of Navratri, Sundal instantly comes to mind—and vice versa! Sundal, made with cooked pulses, is an essential prasadam during this festival and is offered on all the Golu days. Traditional sundal varieties include chickpeas, chana dal, peanuts, moong dal, green gram dal, karamani (cowpeas), mochai (field beans), dry green peas (pattani), sweet corn, and the colorful Navratna sundal. There are also delicious sweet versions made with cowpeas, moong dal, or a mix of dals.
Each day of Navratri, we prepare Sundal along with sweet puttu, rice varieties, or payasam as neivedhyam, which is then shared with our guests who visit our Golu and receive thamboolam. Offering neivedhyam first to the Goddess and then distributing it to family and friends not only fills our homes with joy but also brings the divine blessings of all three Goddesses, along with the goodwill of our elders.
Sundal Preparation
Making Sundal is simple and fuss-free. Legumes are usually soaked overnight, then cooked until soft yet not mushy, and finally tempered with mustard seeds, curry leaves, red or green chilies, and a touch of asafoetida. If red chilies are used for tempering, hing enhances the flavor beautifully, while with green chilies, ginger can be added instead for a fresh kick. A generous garnish of freshly grated coconut completes the dish.
Though Sundal is traditionally prepared as prasadam during festivals, it is not limited to those occasions. Sundal can be enjoyed any day as a wholesome salad, and you can even enrich it with fresh vegetables. For festivals, onions are usually avoided, but when preparing Sundal as a salad, chopped onions make a tasty addition too.
Sundal Powder
Many of us have the custom of preparing Sundal Powder (or Curry Powder) at home, especially during Navratri, so that a spoonful can be added to cooked lentils or beans to enhance their flavor. Typically, Sundal is tempered with red or green chilies, which gives a mild spiciness. However, for those who love bolder flavors and find plain Sundal a little bland, this special masala podi is the perfect way to add an extra punch of spice and aroma.
Sweet Rice Jaggery Puttu (Arisi Vella Puttu) is a classic Navratri delicacy that’s as divine as it is delicious. Soft, fluffy rice flour blends with rich jaggery and a hint of ghee to create a sweet that melts in your mouth and fills the home with festive aromas. In my hometown, this dish is a must for Navratri Fridays, a celebration I treasure deeply for its devotion to the Goddesses, the joy of arranging Golu, and the endless sharing of sundals and sweets with friends and family. If you’re looking for a traditional recipe that’s both authentic and irresistible, you’ve found it right here!
Authentic South Indian Arisi Vella Puttu – a sweet rice and jaggery delicacy prepared during Navratri Fridays.
This is my Periamma’s signature recipe. My mother-in-law makes Sweet Rice Jaggery Puttu (Arisi Vella Puttu) in a slightly different way—she soaks the rice, dries it, grinds it into a fine powder, then roasts the flour until golden brown. The flour is then steam-cooked, crumbled, and finally mixed into the jaggery syrup until it forms soft crumbles. This method works well, but I personally find the recipe I’ve shared below to be more authentic and perfectly consistent.
Ingredients
Each ingredient plays a specific, essential role in creating the authentic flavor and texture of Sweet Rice Jaggery Puttu / Arisi Vella Puttu:
Raw Rice gives the base—once lightly fried then steam‐cooked, it’s ground or crumbled to the perfect “beach sand” texture that makes puttu distinct.
Jaggery provides natural sweetness with rich caramel and molasses undertones, much more flavorful than refined sugar for this dish.
Grated Coconut adds moisture, texture, and a mild sweetness that balances the jaggery. It also gives that traditional South Indian touch.
Cashews bring crunch and richness. Fried in ghee, they offer contrast to the soft crumbled rice.
Cardamom adds aromatic warmth and a hint of spice that complements both jaggery and coconut beautifully.
Ghee enhances all the flavors, adding its signature buttery richness and carrying the aroma of the other ingredients.
Water, Turmeric Powder, Salt are trickier but no less important—even in small amounts. The water is used to help steam-cook the rice flour to the right consistency. Turmeric adds a gentle golden hue (plus subtle warmth), and a pinch of salt intensifies the sweetness without making it overt.
See recipe card for quantities.
Instructions
Wash the raw rice 2–3 times to remove excess starch, then soak it in water for 30 minutes.
After soaking, drain the rice completely using a strainer.
Heat a pan, add about ¼ of the soaked rice, and roast it over medium flame. .
Stir continuously with a spatula to ensure even roasting. After 5 minutes, the rice will begin to sputter and turn slightly golden brown. Remove and set aside
Again add the next ¼th quantity and repeat the process till all the rice are fried nicely and we get a nice aroma. In the same way complete the rest of the rice also in two batches. The reason why we are doing in batches is to make sure that the rice is being fried uniformly without getting over burn.
Allow the rice to cool off and grind it along with cardamom to a nice and smooth powder.
Heat ¾ cup of water with turmeric and a pinch of salt until just warm.Place the rice flour in a wide plate or bowl. Sprinkle the warm water little by little, mixing as you go.
The right consistency is called “Pidicha Pidikamudiyanum, vita udhiranum”—when pressed tightly in your palm, the flour should hold its shape, but when dropped, it should crumble apart. Do not add too much water.
Grease idli plates with a little oil. Place a fistful of the moistened rice flour in each mold and steam for 12 minutes.
Once cooked, allow the rice flour dumplings to cool. Using a sieve with a rawa plate, gently press the steamed flour through with your hands. The texture should resemble fine beach sand.
Heat a teaspoon of ghee in a pan, add cashews, and fry until golden. Remove and set aside.
In the same pan, add grated coconut and roast until golden. Set aside.
Add grated jaggery with 1 tablespoon of water to the pan. Once it melts completely, strain to remove impurities. Return the strained jaggery syrup to the pan and boil until it reaches “stone consistency.” To test: drop a little syrup into water. If it doesn’t dissolve and can be rolled into a soft ball between your fingers, it’s ready.
Add the sieved, steamed rice flour to the jaggery syrup and mix well.
Stir in the ghee, fried coconut, and cashews.
Your soft, flavorful Sweet Rice Jaggery Puttu (Arisi Vella Puttu) is now ready—perfect as a Navratri neivedhyam or a festive sweet to enjoy with your family.
Hint : For best results, always focus on the texture of the puttu—it should feel like soft, moist beach sand. If the flour is too dry, it won’t bind, and if too wet, it will turn lumpy. Steam in small batches for even cooking, and use freshly grated coconut for authentic flavor.
Storage
Store the prepared puttu in an airtight container at room temperature for up to 1 day.
For longer storage, refrigerate in a covered container. It will stay fresh for 2–3 days. Before serving, gently reheat by steaming for a few minutes or warming in a microwave to restore softness.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
The key to perfect puttu is texture—it should resemble soft, crumbly beach sand. Do not over-steam the rice flour, and add water gradually when mixing to achieve the right consistency. Also, test the jaggery syrup carefully—reaching the right “stone consistency” ensures the puttu holds together without becoming sticky. Following these steps guarantees a melt-in-the-mouth, authentic traditional sweet every time.
Sweet Rice Jaggery Puttu, also known as Arisi Vella Puttu, is a traditional South Indian sweet made with roasted rice flour, jaggery, coconut, and cardamom. Steamed to a soft, crumbly “beach sand” texture, this melt-in-the-mouth delicacy is a festive favorite for Navratri Fridays and makes a perfect neivedhyam or dessert.
Course Sweet
Cuisine Indian, South Indian
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 208kcal
Author Sowmya Venkatachalam
Ingredients
1cupRaw Rice
¾cupJaggery
2tablespoonGrated Coconut
10nosCashews
2nosCardamom
2tablespoonGhee (Clarified butter)
¾cupWater
½teaspoonTurmeric Powder
1pinchSalta pinch
Instructions
Prepare the Rice Flour
Wash the raw rice 2–3 times to remove excess starch. Soak for 30 minutes.
1 cup Raw Rice
Drain completely using a strainer.
Heat a pan, add ¼ of the rice, and roast over medium flame. Stir continuously until it sputters and turns slightly golden. Remove and set aside.
Repeat with the remaining rice in 3 more batches to ensure even roasting. In the same way complete the rest of the rice also in two batches. The reason why we are doing in batches is to make sure that the rice is being fried uniformly without getting over burn.
Allow to cool, then grind with cardamom to a fine powder.
Steam Cook the Rice Flour
Heat ¾ cup of water with turmeric and salt until warm.
½ teaspoon Turmeric Powder, 1 pinch Salt, ¾ cup Water
Place the rice flour in a bowl and sprinkle warm water little by little, mixing well. The consistency should be “Pidicha Pidikamudiyanum, vita udhiranum”—firm when pressed, crumbly when released.
Grease idli plates with oil. Place a fistful of moistened rice flour in each mold and steam for approximately 12 minutes.
Once the rice flour is steam-cooked, remove it and allow it to cool slightly. Place a rawa sieve over a bowl and add the steamed rice flour dumplings. Using your hands, gently spread and press the flour through the sieve, breaking it down into fine, crumbly pieces. The cooked rice flour should have a soft, beach-sand-like texture.
Prepare the Jaggery Syrup
Heat 1 teaspoon ghee in a pan. Fry cashews until golden and set aside.
2 tablespoon Ghee (Clarified butter)
In the same pan, roast grated coconut until golden. Set aside.
2 tablespoon Grated Coconut
In the same pan, add the grated jaggery with 1 tablespoon of water and bring it to a boil. Once the jaggery has completely dissolved, strain it to remove any impurities or sand.
¾ cup Jaggery
Return the strained syrup to the pan, add cardamom powder and continue boiling until it thickens and reaches a stone consistency. To test, drop 2–3 drops of the syrup into a cup of water—if it doesn’t dissolve and can be rolled into a soft ball between your fingers, the syrup is ready.
2 nos Cardamom
Combine Everything
Add the steamed rice flour to the jaggery syrup and mix well.
Stir in ghee, fried coconut, and cashews.
10 nos Cashews
Serve warm as Sweet Rice Jaggery Puttu (Arisi Vella Puttu)—a perfect Navratri neivedhyam or festive sweet.
Video
Notes
Tips for Perfect Sweet Rice Jaggery Puttu
Roast Rice in Batches: Always roast the soaked rice in small portions to ensure even cooking and avoid burning.
Check Rice Flour Texture: After steaming, sieve the rice flour carefully. The final texture should resemble soft, crumbly beach sand for the authentic puttu feel.
Add Water Gradually: When mixing water into the rice flour, add it slowly to reach the perfect consistency—firm enough to hold in a fist but crumbly when released.
Test Jaggery Syrup: Achieving the right “stone consistency” in jaggery syrup is key. Test by dropping a little in water; it should form a soft ball without dissolving.
Use Fresh Coconut: Freshly grated coconut gives the best flavor and aroma. Lightly roasting it adds a subtle nutty taste.
Don’t Oversteam: Overcooked rice flour will become mushy and lose the signature crumbly texture. Steam just until cooked through.
Serve Immediately: Puttu tastes best fresh and warm. If storing, reheat by steaming briefly to restore softness.
Customize Nuts and Flavor: Add cashews, almonds, or raisins for extra crunch, and cardamom or a pinch of saffron for aroma.
There’s something truly magical about the aroma of ghee, jaggery, and cardamom wafting through the kitchen — it instantly feels like a celebration. Sakkarai Pongal, a traditional South Indian sweet dish made with rice, moong dal, and jaggery, is not just food, but an offering of love and devotion during festivals like Pongal and Navratri. Soft, melt-in-your-mouth, and rich with the flavor of ghee-roasted cashews and raisins, this recipe is a heartwarming treat you’ll want to enjoy well beyond festive days.
Creamy and aromatic Sakkarai Pongal, a festive sweet made with rice, moong dal, jaggery, and ghee.
Sakkarai Pongal is deeply tied to special occasions and festivals in South India, especially Tamil Nadu. Here’s the cultural and seasonal background you can use as content:
Harvest Festival (Thai PongalThai Pongal Festival and Recipes): Sakkarai Pongal is the star dish of the Pongal festival, celebrated in January to thank the Sun God for a bountiful harvest. It’s cooked in new clay pots, often outdoors, and allowed to boil over — symbolizing abundance and prosperity.
Temple Prasadam: It’s also a very popular prasadam (offering) in temples, especially in Vaishnavite temples like Srirangam, where it is served to devotees.
Other Festivals & Occasions: Apart from Thai Pongal, it is also prepared during Navratri,Aadi Perukku, Vaikunta Ekadashi, and other auspicious days. Families make it at home as an offering to deities and then enjoy it together.
So while it can be made any time of year, it is most beloved during festivals, temple offerings, and auspicious beginnings.
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Ingredients
Every ingredient in Sakkarai Pongal plays a purpose that contributes to its signature taste and texture:
Rice and moong dal form the creamy, porridge-like base—when cooked and mashed together, they offer both body and smooth consistency, essential for the dish's comforting character.
Jaggery, the unrefined cane sugar, imparts a deep, molasses-like sweetness unique to traditional South Indian sweets—a flavor profile that refined sugars simply can’t replicate.
Ghee envelopes the dish in richness and aroma, making the texture luxuriously silky and elevating every bite.
Cardamom, along with optional edible camphor, clove, and nutmeg, lend fragrant warmth and a touch of divine, almost ritualistic flavor—especially when the dish is made as prasadam (offering).
Cashews and raisins introduce a delightful contrast in texture—nutty and slightly chewy—rounding out the dish with pops of buttery crunch and sweet bursts.
Each component has been carefully chosen not just for flavor, but for tradition, mouthfeel, and the harmonious balance that makes this humble sweet dish feel like a festive celebration in every spoonful.
See recipe card for quantities.
Instructions
Heat a pan and dry roast the moong dal until it turns slightly golden and releases a nutty aroma. Set it aside.
In a strainer, add the roasted moong dal and rice. Rinse them well two to three times.
Transfer the washed rice and dal to a pressure cooker, add water, and mix well.
Pressure cook for 5–6 whistles, until the mixture becomes soft and mushy. Traditionally, in temples and during festive occasions, the rice and dal are slow-cooked in open pots, giving a smoky flavor. For everyday cooking at home, pressure cooking is quicker and convenient. Once cooked, mash the mixture well and set aside.
In a saucepan, add jaggery with a little water. Heat until the jaggery melts completely. Set this aside.
Heat ghee in a heavy-bottomed pan, strain the jaggery syrup, and add it to the pan.
Allow the jaggery syrup to come to rolling boil.
When the syrup begins to boil, add the mashed rice and dal mixture.
Reduce the flame to low and stir in milk (optional). Milk adds richness but shortens the shelf life to about a day. If preparing in advance, skip the milk. Important: never add milk directly to the jaggery syrup, as it will curdle—always add it after mixing in the rice-dal mixture.
Stir continuously until the rice-dal mixture absorbs the jaggery syrup and reaches a slightly thick consistency.
Add the remaining ghee and cardamom powder, mixing well. Keep on low flame for a few more minutes.
In a separate small pan, heat ghee and roast cashews and raisins until golden. Add them to the pongal and mix gently. Your delicious Sakkarai Pongal is ready to be offered as neivedhyam or enjoyed warm with family!
???? Hint: When melting jaggery, always strain the syrup before adding it to the rice-dal mixture. This helps remove any impurities and ensures your pongal stays smooth, clean, and glossy.
Variations
Gluten-Free: Since it’s made with rice, dal, and jaggery, Sakkarai Pongal is naturally gluten-free. Just make sure your jaggery is pure and not processed with additives.
Vegan Option: Traditionally, this recipe uses ghee and sometimes milk. To make it vegan, replace ghee with coconut oil or vegan butter, and skip the milk (or use almond/coconut milk for richness).
Storage
Pongal made without milk can be kept at room temperature for up to 12–18 hours in a cool place. Pongal made with milk should be consumed within 6–8 hours, as it spoils quickly.
Store in an airtight container to maintain freshness and aroma.
Keep at room temperature for up to 1 day.
Refrigerate for up to 2–3 days.
Reheat gently on low flame before serving.
Avoid prolonged storage to preserve the soft, creamy texture and flavor.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
Jaggery Ratio: Use a rice + dal to jaggery ratio of 1.25:2.5. For 1 cup rice and ¼ cup moong dal, add 2.5 cups grated jaggery. This ensures the sweetness is balanced — not too bland, not too overpowering.
Jaggery Quality Matters: The color and aroma of your pongal depends on the type of jaggery. Paagu vellam gives a darker, richer brown consistency than regular jaggery.
Cooking Rice & Dal: Add an extra ½ cup of water and allow additional whistles in the pressure cooker to ensure the rice and dal are completely soft and mushy.
Milk is Optional: Adding milk while cooking makes the pongal creamier and richer in flavor, but it’s not necessary.
Strain Jaggery Syrup: Jaggery can contain impurities like sand. Always dissolve and strain the jaggery syrup before adding it to the rice-dal mixture.
Ghee in Syrup: Adding a bit of ghee to the jaggery syrup is optional, but it enhances the richness and aroma of the pongal.
Consistency Tips: Milk can be used to adjust consistency. Once milk is added, keep the flame low to avoid curdling or breaking the pudding.
Sakkarai Pongal is a traditional South Indian sweet dish made with rice, moong dal, jaggery, ghee, and cardamom. Creamy, aromatic, and lightly sweet, this festive dessert is perfect for Pongal, Navratri, or temple offerings. Enhanced with roasted cashews and raisins, it’s soft, melt-in-your-mouth, and easy to make at home with this foolproof recipe.
Course Festival Recipes, Sweet
Cuisine India, South Indian, Tamil Brahmin, Tamil Nadu
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 220kcal
Author Sowmya Venkatachalam
Equipment
Pressure Cooker
Heavy Bottomed Pan
Ingredients
1cupRaw Rice1 cup = 250 ml
¼cupMoong dal
2½cupsGrated Jaggery
¼teaspoonCardamom Powder
1tablespoonCashews
1pinchPachai KarpooramOptional
1tablespoonRaisinsOptional
3teaspoonGhee (Clarified butter)
2teaspoonGhee (Clarified butter)for tempering
4½cupsWater
½cupMilk(optional)
Instructions
Roasting and Cooking the Dal + Rice
Heat a pan and dry roast ¼ cup of moong dal until it turns golden and releases a fragrant aroma. Set aside.
¼ cup Moong dal
In a strainer, take 1 cup of rice and the roasted moong dal. Rinse 2–3 times until the water runs clear.
1 cup Raw Rice
Add 4.5 cups of water and mix well.
4½ cups Water
Pressure cook the rice and dal mixture for 5–6 whistles until soft and mashable. Traditionally, in temples and at weddings, this mixture is slow-cooked on the stove to impart a smoky aroma, but for home cooking, a pressure cooker works perfectly. Once cooked, mash the rice and dal thoroughly and set aside.
Preparing the Jaggery Syrup
In a saucepan, combine 2.5 cups of grated jaggery with ¼ cup of water. Heat gently until the jaggery melts completely and dissolves. Set aside.
2½ cups Grated Jaggery
Heat 3 teaspoon of ghee in a heavy-bottomed pan. Strain the melted jaggery and add it to the pan.
3 teaspoon Ghee (Clarified butter)
When the jaggery syrup comes to a rolling boil, add the mashed rice and dal mixture.
Keep the flame very low and stir in ½ cup of milk (optional). Milk adds richness, but if used, the shelf life of the dish is limited to 1 day. Never add milk directly to the jaggery syrup, as it may curdle — always add it after the rice-dal mixture. Also add the Pacha Karpooram and mix well.
½ cup Milk, 1 pinch Pachai Karpooram
Finishing Pongal
Stir the mixture well to incorporate the rice and dal with the jaggery syrup. Add the remaining ghee and ¼ teaspoon of cardamom powder, and continue stirring on low flame until the pongal thickens slightly.
¼ teaspoon Cardamom Powder
In a separate pan, heat 2 teaspoon of ghee and roast cashews and raisins until golden brown. Add them to the pongal and give a final gentle stir.
The scrumptious Sakarai Pongal is ready for neivedhyam or to serve!
Video
Notes
???? Tips for Perfect Sakkarai Pongal
Jaggery Ratio: Use a rice + dal to jaggery ratio of 1.25:2.5. For 1 cup rice and ¼ cup moong dal, add 2.5 cups grated jaggery. This ensures the sweetness is balanced — not too bland, not too overpowering.
Jaggery Quality Matters: The color and aroma of your pongal depends on the type of jaggery. Paagu vellamgives a darker, richer brown consistency than regular jaggery.
Cooking Rice & Dal: Add an extra ½ cup of water and allow additional whistles in the pressure cooker to ensure the rice and dal are completely soft and mushy.
Milk is Optional: Adding milk while cooking makes the pongal creamier and richer in flavor, but it’s not necessary.
Strain Jaggery Syrup: Jaggery can contain impurities like sand. Always dissolve and strain the jaggery syrupbefore adding it to the rice-dal mixture.
Ghee in Syrup: Adding a bit of ghee to the jaggery syrup is optional, but it enhances the richness and aroma of the pongal.
Consistency Tips: Milk can be used to adjust consistency. Once milk is added, keep the flame low to avoid curdling or breaking the pudding.
Madapalli Puliyodharai | Temple Style Tamarind Rice is not just food – it’s a divine experience. This humble yet soul-satisfying rice dish is one of the most cherished prasads offered in Vishnu and Hanuman temples across the world. While many of us prepare tamarind rice at home, nothing truly compares to the unique flavor, aroma, and spiritual essence of temple-style puliyodharai. I was fortunate to learn this authentic recipe from a friend whose family is closely associated with the Divyadesams around Sirkazhi, where the madapalli (temple kitchen) recipes are preserved with utmost devotion. The result is a tangy, aromatic, and utterly addictive dish that tastes just like the puliyodharai served in Tirumala Madapalli—an offering so divine, it lingers in your memory long after the last bite.
Madapalli Puliyodharai is a temple staple and is served as prasad year-round, but it gains extra significance during Vaikunta Ekadasi, Purattasi Saturdays (dedicated to Lord Venkateswara), Hanuman Jayanthi, and other major temple festivals. In many homes, it’s also a go-to offering for Navaratri, Aadi Perukku, and special pujas, since it keeps well without refrigeration and is perfect for distributing as prasadam to devotees. The long shelf life of tamarind rice makes it a traditional favorite for festivals, temple gatherings, and travel food too.
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What’s Special about Temple Puliyodharai?
We’ve all wondered why temple prasad tastes so irresistibly delicious. In most large temples, there is a dedicated madapalli (temple kitchen) where prasadam is prepared fresh in large quantities every single day. I truly believe that the divine blessings infused in the cooking make the prasadam extra special. Beyond that, the process itself adds to the magic—cooking in traditional uruli (large bronze vessels) over an open flame imparts a subtle smoky flavor, elevating the taste of rice, pongal, or any other prasadam served in temples. It’s this unique combination of devotion, tradition, and technique that makes temple-style puliyodharai so unforgettable.
Ingredients
Every component of Madapalli Puliyodharai is thoughtfully chosen to craft that revered, temple-style flavor:
Tamarind brings the essential tang that makes this rice both soul-soothing and vibrant.
A balanced mix of dal, spices, and asafoetida in the spice powder adds depth, aroma, and a savory complexity that’s far more nuanced than basic seasonings.
The first tempering, with sesame oil, legumes, peanuts, and chilies, contributes rich texture, gentle heat, and an inviting nuttiness that gives the dish its crunchy, golden charm.
The second tempering—mustard seeds, turmeric, and curry leaves in aromatic oil—adds layers of fragrance, warmth, and a final burst of flavor.
Sesame oil isn’t just any cooking medium; its distinctive nutty aroma is critical to that authentic temple fragrance.
Cooked rice, ideally soft yet firm (Ponni or Sona Masoori), acts as the canvas for these bold flavors.
Together, this ensemble of ingredients produces a temple-style puliyodharai that's savory, tangy, aromatic, and textured—perfect for prasadam, festivals, or a soul-hugging meal.
See recipe card for quantities.
Instructions
Soak the tamarind in warm water for about 10 minutes and extract a thick juice. Alternatively, you can dissolve 2 tablespoons of tamarind paste in 1 cup of water and set it aside.
Heat a pan and dry roast all the ingredients—urad dal, channa dal, fenugreek seeds, peppercorns, red chilies, asafoetida, and curry leaves—until the dals turn golden brown and release a fragrant aroma..
Allow the roasted mixture to cool completely, then transfer it to a mixer jar and grind into a fine powder. Set this spice powder aside for later use.
Heat oil in a pan. Once hot, add split urad dal, channa dal, peanuts, curry leaves, asafoetida, and red chilies. Sauté until the dals turn golden brown and aromatic.
Add the tamarind juice along with salt and let it boil for about 10 minutes.
After it has reduced slightly, add the prepared spice powder and mix well. Stir continuously to ensure the powder blends smoothly with the tamarind base—otherwise, lumps may form.
Keep stirring and allow the mixture to simmer on a low flame until it thickens into a paste. Once the Puliyodharai mix reaches a thick consistency, switch off the flame.
Step 2: Form into ball shape with your hands
Heat oil in another pan and add mustard seeds. Allow them to crackle. Next, add turmeric powder and curry leaves, mix briefly, and switch off the flame.
Pour this tempering over the Puliyodharai mixture. Your delicious Madapalli Puliyodharai is now ready to serve!
Spread the cooked rice in a wide plate or bowl. Add a little salt and sesame oil—keep in mind that the Puliyodharai mix already contains salt, so just about ¼ teaspoon is enough—and mix gently. Spoon in 3–4 tablespoons of the Puliyodharai mixture and fold it into the rice carefully.
Your Temple Style Tamarind Rice is now ready to serve!”
Hint: When preparing the spice powder, ensure you roast the dals and spices evenly on medium heat. This brings out the aroma and prevents any bitterness. Also, always stir continuously when mixing the Puliyodharai paste with the spice powder to avoid lumps.
A spicier variant from Andhra Pradesh, this version incorporates green chilies and ginger, offering a zesty kick. It's quick to prepare and perfect for lunchboxes.
In this Karnataka-style tamarind rice, dry coconut (kopra) and mustard seeds are added to the spice mix, creating a distinct flavor profile. It's a delightful twist on the traditional recipe.
For a quick fix, this recipe uses raw tamarind and red chili paste mixed directly with hot rice, eliminating the need for boiling tamarind. It's ideal for busy days or travel.
Storage
Store the Puliyodharai paste in an airtight container in the refrigerator. It will stay fresh for up to 5–6 days.
Keep the cooked rice separate from the paste if storing longer, and combine just before serving to maintain the best texture and flavor.
This dish does not freeze well, as the texture and taste of tamarind rice may change upon thawing.
For best results, always reheat gently on a low flame or in a microwave before serving.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
The secret to a perfect temple-style Puliyodharai lies in roasting the spice ingredients evenly and stirring continuously when mixing the spice powder with the tamarind juice. This prevents lumps, brings out the full aroma of the spices, and ensures a smooth, flavorful paste. Also, simmer gently on low heat—overcooking can make the paste too thick or bitter.
Experience the authentic taste of Madapalli Puliyodharai | Temple Style Tamarind Rice, a tangy, aromatic dish served as prasadam in Vishnu and Hanuman temples. This temple-style tamarind rice is made with a unique blend of roasted spices, tempering, and freshly cooked rice, delivering the exact flavor and aroma you would find in temple kitchens. Perfect for festive occasions, special pujas, or a soul-satisfying meal, this recipe brings the divine taste of temple prasadam right to your home.
Course Festival, Rice Varieties
Cuisine Indian, South Indian, Tamil Nadu
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Calories 270kcal
Author Sowmya Venkatachalam
Equipment
1 Heavy Bottomed Pan
1 Mixer Grinder
Ingredients
1Lemon SizeTamarindor 2 Tablespoon Tamarind Paste
1½teaspoonSaltAdjust to your taste
For Spice Powder
1teaspoonUrad Dal
1teaspoonSplit Bengal Gram (Channa Dal / Kadalaparuppu)
½teaspoonFenugreek seeds
1teaspoonPeppercorns
10Red Chili
1PinchAsafoetida (Asafetida / Hing)
1sprigCurry leaves
First Tempering
3tablespoonSesame Oil
2teaspoonSplit Urad Dal
2teaspoonSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1tablespoonPeanuts
6nosRed Chili
1pinchAsafoetida (Asafetida / Hing)
Second Tempering
1tablespoonSesame Oil
1teaspoonMustard Seeds
½teaspoonTurmeric Powder
1sprigCurry Leaves
Tamarind Rice
2Cups Cooked Rice
½teaspoonSaltadjust to your taste
1teaspoonSesame Oil
1sprigCurry Leaves
Instructions
Prepare Tamarind Juice
Soak the tamarind in warm water for about 10 minutes and extract thick juice. Alternatively, dissolve 2 tablespoons of tamarind paste in 1 cup of water and set aside.
1 Lemon Size Tamarind
Make the Spice Powder
Heat a pan and dry roast urad dal, channa dal, fenugreek seeds, peppercorns, red chilies, asafoetida, and curry leaves until the dals turn golden brown and aromatic.
Sauté until the dals turn golden brown and aromatic.
Cook Tamarind Base
Add the tamarind juice and salt to the pan and bring it to a boil for about 10 minutes.
1½ teaspoon Salt
Stir in the prepared spice powder gradually, mixing continuously to avoid lumps.
Simmer on very low flame until the mixture thickens into a paste. Switch off the flame once thick.
Second Tempering
In another small pan, heat sesame oil and add mustard seeds. Allow them to crackle.
1 tablespoon Sesame Oil, 1 teaspoon Mustard Seeds
Add turmeric powder and curry leaves, mix briefly, and switch off the flame.
½ teaspoon Turmeric Powder, 1 sprig Curry Leaves
Pour this tempering over the Puliyodharai mixture
Assemble with Rice
Spread the cooked rice in a wide plate or bowl.
2 Cups Cooked Rice
Add ¼ teaspoon of salt and a little sesame oil, mixing gently.
½ teaspoon Salt, 1 teaspoon Sesame Oil
Add 3–4 tablespoons of Puliyodharai mixture and fold gently into the rice. Add more if desired, mixing carefully to coat the rice evenly.
Temple Style Tamarind Rice is now ready to serve!
Video
Notes
Tips for Perfect Madapalli Puliyodharai
Use fresh tamarind – Fresh tamarind or good-quality paste gives the best tangy flavor. Avoid overly processed tamarind pastes as they can be too sweet or diluted.
Roast the spices properly – Dry roast the dals and spices until golden and aromatic; under-roasting can make the spice powder bland.
Mix spice powder slowly – Always stir continuously when adding the spice powder to tamarind juice to avoid lumps.
Simmer on low heat – Allow the Puliyodharai paste to thicken gently; high heat may make it bitter.
Use freshly cooked rice – Slightly firm, warm rice absorbs the flavors better. Avoid rice that’s too soft or overcooked.
Tempering makes a difference – Don’t skip the second tempering with mustard, turmeric, and curry leaves—it adds authentic temple aroma.
Adjust tanginess and spice – Taste and tweak tamarind or red chili according to preference.
Storage tip – Store paste and rice separately for best results if making ahead; recombine before serving.
Lemon Rice is a vibrant and comforting South Indian dish, loved for its refreshing citrus flavor and aromatic tempering of spices. Cooked rice is infused with freshly squeezed lemon juice, curry leaves, green chilies, and a touch of turmeric, creating a dish that is both simple and irresistibly flavorful. It’s a staple in many households, often prepared for festivals, special occasions, or as a wholesome everyday meal that can be enjoyed on its own or paired with accompaniments like papad, pickle, or any poriyal like Potato fry.
Tangy, refreshing, and packed with flavor – this South Indian Lemon Rice is a perfect comfort meal for any day!
Lemon Rice is a beloved part of South Indian cuisine and is often prepared as a quick, refreshing meal year-round. It holds a special place during festivals and religious occasions, particularly in Tamil Nadu and Karnataka, where it is commonly made for Aadi Perukku(a festival dedicated to rivers and water bodies). It is also one of the most popular prasadam (temple offerings), as its tangy, non-perishable nature makes it ideal for distribution. Beyond festivals, Lemon Rice is a go-to dish for travel, picnics, and packed lunches because it stays fresh for hours and tastes even better as the flavors meld over time.
Perfect Pairings for Lemon Rice
If you're packing this for a lunch box, Lemon Rice with lady’s finger fry (okra) as an ideal accompaniment that brings texture and flavor contrast
For a flavorful twist, try Masala Lemon Rice, which elevates the classic with freshly ground masala spices. It plays beautifully with any stir-fry vegetables or papad—especially if you’re craving something crunchy
Want to swap the base entirely? The Lemon Sevai(lemon-seasoned rice noodles) uses the same vibrant tempering as Lemon Rice but delivers a different mouthfeel—perfect if you're in the mood for something lighter or a little change in texture
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Ingredients
These carefully chosen ingredients make Lemon Rice irresistibly flavorful. Tangy lemon brightens the dish, turmericadds color and subtle earthiness, while mustard seeds, dals, peanuts, and asafoetida create a crunchy, aromatic tempering. Curry leaves and chilies add freshness and mild heat, and a touch of sesame oil ties all the flavors together for a vibrant, comforting South Indian classic.
Lemon
Cooked rice
Turmeric powder
Salt
Fenugreek powder
Sesame oil
Mustard seeds
Split urad dal
Split Bengal gram (channa dal)
Peanuts
Asafoetida (hing)
Curry leaves
Green chili
Red chili
See recipe card for quantities.
Instructions
Cut the lemons in half and squeeze out the juice. Add salt to the lemon juice and set it aside. Spread the cooked rice on a broad plate and allow it to cool slightly.
In a heavy-bottomed pan, heat the gingelly (sesame) oil. Add the mustard seeds and let them sputter. Then add the split urad dal, channa dal, peanuts, red chili and curry leaves. Add a pinch of hing (asafoetida). Fry until the dals turn golden brown.
Add the chopped green chilies and turmeric powder, then remove the pan from heat
Gently fold in the cooked rice, salt, and fenugreek powder, taking care not to mash the grains.
Finally, pour in the lemon juice, adjust salt to taste, and mix gently until everything is well combined.
Serve with Papad, fryums or stir-fry vegetables.
Spice-up the Lemon Rice
Roasted Fenugreek & Red Chili Paste: Dry roast ¼ teaspoon of fenugreek seeds with 2 red chilies, grind them, and mix into the rice. This adds a rich, aromatic flavor that elevates the dish.
Fresh Masala for Masala Lemon Rice: Add freshly prepared masala to transform your Lemon Rice into a flavorful Masala Lemon Rice. Follow our recipe here for step-by-step instructions.
Crunchy Peanuts: Toss in fried peanuts to give the rice a satisfying crunch and nutty depth.
Chilies for Flavor & Spice: Use a combination of red and green chilies to enhance both the heat and aroma.
Ginger Twist: Finely chopped ginger can be added in place of asafoetida (hing) for a unique flavor and refreshing taste.
Top Tip
Here are expert tips to make your Lemon Rice truly shine:
Use cooled or day-old rice: Prevents clumping and keeps grains fluffy.
Temper spices in hot oil: Mustard seeds, dals, and chilies release maximum aroma and flavor.
Add lemon juice last: Preserves the bright, tangy flavor without overpowering the dish.
Optional crunch: Toss in fried peanuts for added texture.
Ginger twist: Finely chopped ginger can replace hing for a fresh, zesty note.
Tangy & Flavorful Lemon Rice | Easy South Indian Recipe
Lemon Rice is a classic South Indian dish bursting with tangy, zesty flavors and aromatic spices. Made with fluffy cooked rice, fresh lemon juice, turmeric, and a flavorful tempering of mustard seeds, dals, peanuts, curry leaves, and chilies, it’s quick to prepare and perfect for everyday meals, lunch boxes, or festive occasions. Add a few fried peanuts or a touch of fresh ginger to elevate the taste and texture. Light, refreshing, and utterly satisfying, this Lemon Rice is a must-try comfort food that everyone will love.
Course Rice Varieties
Cuisine Indian, South Indian, Tamil Nadu
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 2people
Calories 300kcal
Author Sowmya Venkatachalam
Equipment
1 Heavy Bottomed Pan
Ingredients
1nos Lemon
1CupCooked Rice1 Cup - 250ml
¼teaspoonTurmeric Powder
1teaspoonSaltadjust to your taste
¼teaspoonFenugreek Powder
For Tempering
2tablespoonSesame Oil
1teaspoonMustard seeds
½teaspoonSplit Urad Dal
2teaspoonSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1tablespoonPeanuts
¼teaspoonAsafoetida (Asafetida / Hing)
1sprigCurry Leaves
2nosGreen Chili
1nosRed Chili
Instructions
Cut the lemons in half and squeeze out the juice. Add salt to the lemon juice and set it aside.
1 nos Lemon, 1 teaspoon Salt
Spread the cooked rice on a broad plate and allow it to cool slightly.
1 Cup Cooked Rice
In a heavy-bottomed pan, heat the gingelly (sesame) oil. Add the mustard seeds and let them sputter. Then add the split urad dal, channa dal, peanuts, red chili and curry leaves. Add a pinch of hing (asafoetida). Fry until the dals turn golden brown.
2 tablespoon Sesame Oil, 1 teaspoon Mustard seeds, ½ teaspoon Split Urad Dal, 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu), 1 tablespoon Peanuts, ¼ teaspoon Asafoetida (Asafetida / Hing), 1 nos Red Chili, 1 sprig Curry Leaves
Add the chopped green chilies and turmeric powder, then remove the pan from heat. Gently fold in the cooked rice, salt, and fenugreek powder, taking care not to mash the grains.
¼ teaspoon Turmeric Powder, 2 nos Green Chili, ¼ teaspoon Fenugreek Powder
Finally, pour in the lemon juice, adjust salt to taste, and mix gently until everything is well combined.
Your delicious Lemon Rice is ready to serve! Pair it with appalam/papad or vadam for the perfect meal.
Video
Notes
Tips for the Perfect Lemon Rice
You can use any type of rice—Sona Masoori, Ponni Arisi, or even Basmati—to make Lemon Rice.
Add finely chopped ginger for a fresh, zesty twist.
Leftover rice works perfectly for this recipe, making it a great way to use up rice from previous meals.
For a pop of color and extra nutrition, optionally add grated carrot.
The amount of lemon juice depends on the tanginess of your lemons. Taste the rice and adjust accordingly. The flavor may be strong initially, but it mellows as it sits.
For an extra layer of spice, dry roast ¼ teaspoon fenugreek seeds with 2 red chilies, grind, and add to the rice.
You can also add masala during tempering to make a more aromatic, masala-style Lemon Rice.
Looking for a protein-packed South Indian snack that’s wholesome, flavorful, and incredibly easy to whip up? Say hello to karamani sundal, a festival favorite made with black-eyed peas, coconut, and a gentle tempering of spices. It’s the perfect balance of hearty and light, with just the right kick to keep you coming back for more. Whether you’re preparing it for Navratri or simply craving a healthy bite, this fan-freaking-fantastic recipe will win you over in minutes!
Karamani sundal is especially popular during Navratri, when different varieties of sundal are prepared as offerings (prasadam) for the goddess and shared with friends and family. Each day of Navratri is often celebrated with a unique type of sundal, making karamani (black-eyed peas) one of the cherished variations. Beyond festivals, it’s also enjoyed as a healthy snack or light evening tiffin in South Indian households. Packed with protein and flavored with coconut and spices, it’s both nourishing and comforting—perfect for fasting days, festive gatherings, or simply as a guilt-free bite anytime of year.
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Ingredients
Each ingredient in karamani sundal has a purpose. Black-eyed peas (karamani) form the protein-rich base, making it hearty and wholesome. Freshly grated coconut adds natural sweetness and texture, balancing the earthiness of the legumes. Curry leaves, mustard seeds, green chili, and hing bring that unmistakable South Indian flavor profile, while a drizzle of coconut oil ties everything together with a rich, traditional aroma. Together, they create a dish that’s simple yet deeply flavorful, perfect for both festive offerings and everyday snacking.
Karamani (black-eyed peas)
Fresh grated coconut
Red chili
Curry leaves
Mustard seeds
Hing (asafoetida)
Coconut oil
Salt
See recipe card for quantities.
Instructions
Wash and Soak the karamani (black-eyed peas) overnight.
The next day, drain the water and add fresh water to the peas. Pressure cook the karamani with a teaspoon of salt until they are soft, allowing only 2–3 whistles to ensure they remain firm and not mushy.
Once the pressure has fully released, open the cooker and drain the excess water from the cooked karamani using a strainer.
Heat coconut oil in a pan. Add mustard seeds, and once they begin to splutter, toss in the broken red chili, curry leaves, and a pinch of hing. Sauté for a few seconds until fragrant.
Add the cooked karamani (black-eyed peas) to the pan and mix well so the tempering coats the legumes evenly.
(Optional) - Add 2 teaspoon of Sundal Powder and give it a good mix. This will give good aroma and spice.
Stir in the freshly grated coconut and give everything a gentle mix.
Your delicious Karamani (Perum Payiru) Sundal is now ready! Serve it warm as a healthy snack or offer it as Neivedhyam during the Navratri festival.
Substitutions
Legumes: If you don’t have karamani (black-eyed peas), you can easily swap them with other legumes such as white chana (chickpeas), green gram (moong beans), or rajma (kidney beans). Each will give a slightly different texture but still taste delicious.
Coconut: Fresh grated coconut is traditional, but if it’s not available, you can use frozen grated coconut (thawed) or even a small spoon of unsweetened desiccated coconut in a pinch.
Oil: Coconut oil adds authentic South Indian flavor, but you can substitute with sesame oil or sunflower oil if you prefer a milder taste.
Spice: If you like more heat, add a slit green chili along with the tempering. For a kid-friendly version, skip the red chili altogether.
Hing (Asafoetida): If you don’t have hing, you can leave it out or use a pinch of garlic powder for a different but still flavorful aroma.
Variations
Masala Sundal: Add a spoon of freshly ground sundal podi or rasam powder along with the tempering for a spicier, more robust flavor.
Tangy Twist: Squeeze in a few drops of fresh lemon juice just before serving to give the sundal a refreshing brightness.
Vegetable Boost: Mix in finely chopped cucumber, carrots, or raw mango for a salad-style sundal that’s colorful, crunchy, and extra nutritious.
Sweet Sundal: For a festive twist, replace the tempering with a light jaggery syrup and grated coconut to make a mildly sweet version, often enjoyed during Navratri.
Sprouted Sundal: Use sprouted karamani instead of boiled for an even healthier, protein-packed option.
Storage
Room Temperature: Karamani sundal stays fresh for up to 6–8 hours at room temperature, making it perfect for serving during festivals or as a prasadam.
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently warm it on the stovetop or in the microwave before serving. If it feels a bit dry, sprinkle a teaspoon of water or coconut oil to freshen it up.
Freezing: Not recommended, as the texture of the beans and coconut changes after thawing.
Top Tip
For perfectly textured karamani sundal, make sure the black-eyed peas are cooked but still firm—they should hold their shape and not turn mushy. Also, toast the coconut lightly before mixing it in to enhance its aroma and give the sundal an extra layer of flavor.
Karamani Sundal Recipe | Easy South Indian Black Eyed Peas Sundal
Karamani Sundal is a classic South Indian snack made with black-eyed peas, lightly tempered with mustard seeds, curry leaves, and hing, then finished with freshly grated coconut. Protein-rich, flavorful, and mildly spiced, it’s a favorite during Navratri festivals and also makes a wholesome everyday snack.
Course Healthy Recipes, Salad
Cuisine Indian, South Indian, Tamilnadu
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Soaking Time 8 hourshours
Total Time 20 minutesminutes
Servings 4people
Calories 108kcal
Author Sowmya Venkatachalam
Equipment
1 Pressure Cooker
Ingredients
1CupKaramani (Black-eyed pea)
1nosRed Chili
1teaspoonSaltAs Needed
1PinchAsafoetida (Asafetida / Hing)
1tablespoonGrated Coconut
2teaspoonSundal Powder (Optional)
For Tempering
1teaspoonOil
1teaspoonMustard Seeds
1sprigCurry Leaves
Instructions
Soak the karamani (black-eyed peas) overnight. The next day, drain the water and add fresh water to the peas. Pressure cook the karamani with a teaspoon of salt until they are soft, allowing only 2–3 whistles to ensure they remain firm and not mushy.
1 Cup Karamani (Black-eyed pea), 1 teaspoon Salt
Heat coconut oil in a pan. Add mustard seeds, and once they begin to splutter, toss in the broken red chili, curry leaves, and a pinch of hing. Sauté for a few seconds until fragrant.
Moru Curry (Moru Kachiyathu) is a comforting and traditional Kerala-style seasoned buttermilk made with yogurt, spices, ginger, shallots and curry leaves. This refreshing, tangy, and delicious moru kachiyathu is a must-have in every Onam Sadya. What is Moru Curry? Moru Curry is also known as Moru Kachiyathu is one of the simplest and refreshing dishes...
Palada Payasam also known as Palada Pradhaman, is a classic Kerala dessert made with rice ada, milk and sugar. This payasam is slow-cooked until creamy and flavored with fresh homemade caramel. A must-have dessert in every Onam Sadya! What is Palada Payasam? Palada Payasam, also known as Palada Pradhaman, is a classic and traditional Kerala...
Kavuni arisi Sakkarai Pongal – Karuppu kavuni arisi sakkarai pongal – Traditional South Indian sakkarai pongal made using black rice with step by step pictures and short video
Karuppu kavuni arisi is known for its health benefits. It has a unique purplish hue and is very rich in nutrition. We usually make sakkarai pongal using raw rice or sometimes with millet, samba wheat, or aval. I have posted Kavuni Arisi Curd Rice recipe on my Instagram page and YouTube channel.
Kavuni arisi is usually soaked overnight before cooking, as it has a hard texture. But in this recipe we are pulsing the rice into kurunai and cooking it immediately. The rice gets cooked in this way, without soaking. This recipe is similar to the popular Chettinad Kavuni arisi sweet.
I have posted a recipe for kavuni arisi payasam, and I even made it for a big group of guests a few months back. It was a huge hit among the guests. It is long overdue to post karuppu kavuni arisi dosai and appam on jeyashris kitchen. Do try this Karuppu kavuni arisi sakkarai pongal for neivedyam and let me know how it turned out.
Add 2 tbsp yellow moong dal and add add 2 cups of water
Pressure cook for 6-7 whistles in medium flame.
Once done mash this well
In a pan add ¾ cup jaggery and add ½ cup water
Let the jaggery dissolve, filter the impurities.
Add the cooked and mashed black rice to the pan
Mix well
Add ¼ tsp cardamom powder and add 1-2 tbsp ghee
Mix well.
Let this boil for a minute
Add a tiny pinch of edible camphor
Add ghee roasted cashew nuts
Mix well
Switch off the flame
Kavuni arisi sakkarai Pongal is ready
Video
Notes
• No need to soak the rice, since we are pulsing the rice, it gets cooked fast.• The jaggery quantity was perfect, you can add 1-2 tbsp extra if you want it sweeter.• Karuppu kavuni arisi sakkarai Pongal can be offered as neivedyam for any festival
In a bowl, add ½ cup black rice
Add water and wash well 3-4 times.
Drain the water and pulse this 3-4 times
Transfer it to a bowl.
Add 2 tbsp yellow moong dal and add 2 cups of water.
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