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.
These 25 Indian Bread Recipes are the perfect accompaniment to any Diwali table. Parathas, pooris, kulchas and naans – there’s something here for everyone.
Diwali is all about lights, laughter, and of course, food that brings everyone together around the table. And while sweets often steal the spotlight, the Diwali party table feels incomplete without Indian breads. In fact, their soft, fluffy, and endlessly versatile nature makes them the perfect partner for all those rich curries, dals, and party specials you’ll be cooking up for family and friends.
From buttery naan and flaky parathas to festive puris, there’s truly a bread for every mood and menu. Even better, many of these are quick to make, and therefore can easily transform even a simple dish into something celebration-worthy. For example, picture a basket of hot, puffed-up puris alongside chole, or a stack of garlic naan soaking up creamy paneer butter masala — comforting, festive, and absolutely irresistible.
With this collection of Indian breads, you’ll find plenty of options to mix and match with your Diwali spread. So, whether you’re hosting a big dinner or planning a cozy get-together, these breads will effortlessly add warmth, flavor, and a touch of tradition to your festive table. In the end, all that’s left to do is roll up your sleeves, fire up the tawa, and make your Diwali feast even more delicious! ✨
Flaky, layered paratha that's crispy through and through. It's made with just four ingredients and looks gorgeous as you can see multiple layers in each paratha.
Chilli Garlic Cheese Stuffed Kulchas have a garlicky, melted cheesy center thats encased in the softest bread. These Amritsari Kulchas work best with chana masala or matra
Instant No Yeast Naan bread recipe which doesn’t require any yeast or eggs and takes only 30 minutes from start to finish and can be made on the gas stove in a skillet. No oven or tandoor.
Making soft rotis at home only needs two ingredients – atta (wholemeal wheat flour) and water. From kneading the dough to rolling them out and cooking them, the entire process takes approx 10-15 minutes with some resting time in between. Once you master this skill, homemade bread is never far away!
The perfect way to turn leftover parathas into something yummy and nutritious, these chutney dal parathas make for the perfect breakfast for the whole family, kids included!
Ladi Pav is a Mumbai style dinner roll thats really soft, buttery and has a beautiful crumb. Its served traditionally with pav bhaji, misal pav or for vada pav
Mysore Masala is a popular South Indian breakfast where a spicy red chutney is spread on the dosa while it's cooking to give it a spicy twist and it is then stuffed with a yummy potato filling. Legend says it originated in Mysore but now its made all across the country!
This dosa recipe with my easy homemade batter will help you nail the perfect dosa right at home – so you can make dosas just how you like, whenever you want!
Soft, fluffy and lacy is the best way to describe these Tender Coconut Appams. With a little prep and a handful of pantry staples, making appam at home is incredibly easy. Serve it with some Veg Stew for a comforting and wholesome meal!
Neer Dosa is a unique dosa recipe from Karnataka where the batter is only made from 3 ingredients – rice, coconut and water and doesn't need any fermentation. These are like soft, thin, lacy french crepes but gluten-free and can also be made vegan. They are the perfect vehicle to soak up spicy curries.
Soft, fluffy and lacy is the best way to describe these Tender Coconut Appams. With a little prep and a handful of pantry staples, making appam at home is incredibly easy. Serve it with some Veg Stew for a comforting and wholesome meal!
Instant Oats Dosa is a fast, healthy breakfast recipe that's spiced with ginger, cumin, curry leaves, onions and coriander. These have a lacy texture, are golden brown and really crispy!
If you want to include more millets in your diet, this is a perfect recipe. This mysore masala dosa is made with a fermented millet batter that makes beautiful, crispy dosas.
Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.
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.
Diwali is best celebrated with good food and warm memories, and Indian breads bring it all together. From puris to naans and parathas, they add comfort, tradition, and flavor to every festive meal. Serve them with your favorite curries and enjoy a truly delicious Diwali feast! ✨
A collection of 75+ Diwali Snack Recipes that are sure to light up your Diwali Party! These recipes are super easy and can be made ahead. Which means you can spend more time with your guests than in the kitchen.
It’s Diwali time! Yaaaaaaaaaaaaaay!
Diwali is hands down my most favorite festival of the year! I just love the way homes and hearts light up around Diwali and my kitchen is already lit up with all the festive awesomeness that I can’t wait to share with friends and family.
Amongst the most beautiful festivals celebrated across India, Diwali is all about the victory of light over darkness, good over evil and food over mood! While laddoos, halwas and kheers are staples on the Diwali sweets table – samosas, aloo tikkis, kebabs are the kind of diwali snack recipes that get my party started.
So here are over 75+ finger-lickin’ good, traditional as well as fusion diwali snack recipes to get your diwali appetizer menu lit up! Spread the light, love and cheer you guys! Happpppppppppy Diwali! 🪔🎉
Healthy, easy to make, and incredibly delicious, these vibrant beetroot tikkis are crispy on the outside, soft inside, and full of flavour in every bite!
A crunchy and refreshing vegetarian appetizer, this cucumber sushi has got everything – crunch, umami, and texture. Plus, it's really healthy and look good too!
Crispy on the outside, soft and juicy on the inside, this air fryer paneer popcorn recipe makes for on delicious and healthy appetizer or a fun drinking snack!
Crunchy, refreshing, creamy, and insanely delicious, these cucumber rolls are unlike anything you've ever had before. Makes for a gorgeous Diwali appetizer ✨
Quick and easy, this watermelon pizza is the perfect summer staple! Made with juicy watermelon slices and topped with creamy cheese sauce and some fresh fruits, this dish is the perfect 5 pm snack or party appetiser!
A really fun breakfast or snack, the bright pink colour of these beetroot appe makes sure kids are excited to try them! It's the best way to use up leftover idli dosa batter.
Makhana is the new healthy snack! It's wonderfully crispy, irresistibly crunchy, and oh-so-delicious, plus, they're a breeze to whip up. With the air fryer at work, there's no need for excess oil, and in just 20 minutes, you've got a wholesome snack ready to enjoy!
Chinese style Corn Bhel is a sweet, spicy, crunchy recipe which really celebrates corn. Takes only 10 minutes to put together and makes the best 5PM snack on a rainy day.
A super creative way to make chaat by using bread as base and topping it with all the chaat essentials – boiled potatoes, onions, coriander chutney, imli chutney and sev. This is like a cross between sev puri and dahi vada and its so so good.
A healthy snacking option, these Beet and Goat Cheese Quinoa Patties are a great way to use up veggies and make for a delicious addition to breakfast or a salad.
This Masala Vada recipe will give you crispy vadai inside out. The trick is to grind everything coarsely and fry these on a medium flame to allow them to cook properly and crisp up.
Mirchi Bajji is a fantastic monsoon snack and another addition to the pakora series. I'm showing you how to make them two ways – with a potato (aloo) stuffing and an onion coriander stuffing.
Watch recipe video above. It is the season for vegetable pakoras, spicy green chutney and masala chai. And I’m bringing you a recipe that has been tailored specifically for maximum crunch factor. These have a secret ingredient that makes every bite super crunchy and extra crispy.
An easy foolproof recipe for Crunchy Roasted Chickpeas flavored with Indian Masala. This recipe is sure shot way to get super crunchy chickpeas or chanas.
Baked chilli lime sweet potato wedges are the perfect healthy snack. These are oven roasted with crispy edges and soft, creamy centre. Turn these into sweet potato nachos or dip these wedges into a dipping sauce – either way you’ll love these! Gluten free, vegan and super easy to make!
Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!
This no brainer loaded nachos platter is the perfect party food for a crowd. Cheesy, crunchy, loaded with toppings, super easy and great as a game day snack.
Easy to make soya hara bhara kebabs are a healthy twist to restaurant style hara bhara kebabs. These are perfect if you are looking for vegetarian kebabs to serve your guests!
Kachhe Kele (Green Plantain) ke Kebab – Vegan and Gluten Free
Kachhe kele ke kebab are made with raw bananas or green plantains and are a healthy and nutritious snack, particular during Navratri. Check out this easy recipe which is also vegan and gluten free!
With my easy dry batter trick, you'll always have crispest onion pakodas. These make for a fantastic evening or pre-dinner snack and work really with my coriander chutney or just plain ketchup!
The key to making really crispy falafel is using dried chickpeas that have been soaked for at least 12 hours. Stay away from canned chickpeas because they are cooked and won't hold shape. Combined with herbs, garlic, onion, chillies and spices, falafels are a flavour bomb!
Learn how to make super crispy air fryer sweet potato fries. All you need is 4 ingredients and 20 minutes! The air fryer in my opinion produces much better results than the oven which takes longer to cook
This air fryer kurkuri bhindi is perfect for easy cooking and even easier eating! It’s a game changer, made with pantry staples and hardly any oil. And it tastes even better than when you deep fry it in oil. Serve it as an appetiser, snack or even for lunch along with some dal and roti.
These sandwiches make a great after school snack or anytime snack because they are quick and healthy. You get a super creamy filling but without using any mayonnaise – thats the magic of hung curd or greek yogurt! Use crunchy vegetables that can stand up to the yogurt without losing too much water too fast for best results.
Papdis are an addictive snack and are generally deep-fried. But this air-fried version gives the same extra-crispy result without the extra oil. These are sooo good you'll probably finish them in one sitting!
This Hariyali Paneer Tikka brings a refreshing twist to your typical paneer dishes. It's made with straightforward ingredients but delivers bold flavours that'll surprise you!
Mysore Masala is a popular South Indian breakfast where a spicy red chutney is spread on the dosa while it's cooking to give it a spicy twist and it is then stuffed with a yummy potato filling. Legend says it originated in Mysore but now its made all across the country!
Spongy, soft, and slightly tangy, white dhokla is a delicious and insanely healthy evening snack that comes together in just 20 minutes with Idli Dosa Batter
Saucy, crispy, spicy, tangy… Chinese Bhel is a flavor and texture bomb. It's the easiest thing to whip up both for random chat cravings and unexpected guests.
Savoury delicious – these Spinach Corn Puffs are a super easy snack that's also perfect for kids lunch boxes or evening hunger pangs. Store bought puff pastry and a cheesy spinach corn filling makes this a breeze to make and a hit with everybody!
Right off the streets of bombay, a spicy, masaledar aloo masala is sandwiched between two slices of bread along with sliced veggies and green chutney and grilled to perfection!
Nobody can resist these so make extras! The outside is crunchy and inside is creamy, gooey and has melty cheesy center. My fail proof method to double crumb these will ensure you have perfect cheese balls every time
Easy Gobi Manchurian is a popular Indo Chinese recipe where super crispy cauliflower florets are tossed in a sweet and spicy sauce in a way that they remain crispy till the end!
Taking Sabudana Vadas to the next level with these amazing Sabudana Bombs that have a delicious, creamy paneer filling inside. These are hearty, filling cutlets that are perfect for breakfast or as a snack, and can be made for Navratri as a fasting dish.
Veg Cutlets or Veg croquettes are a crispy tea time snack that everyone will love. Made with a potato beetroot filling and a vermicelli coating, these are crispy outside and really flavourful inside.
Always wanted to make crispy, fast food joint style french fries at home? These are better than the french fries you get outside because you know exactly what goes into them. It takes a few steps but the result is gorgeous golden, crispy fries that can be served immediately or frozen for later so you always have a stash in your freezer.
If you love babycorn, this recipe is just for you. Crispy, deep fried baby corn is tossed with aromatics, onions, capsicum and Chinese sauces to create a fantastic Indo Chinese appetizer.
Super cheese jalapeno three cheese samosas are sure to become a favourite because who can resist gooey stringy cheese stuffed in crispy samosa wrappers! These vegetarian samosas have a filling of mozzarella, cream cheese, smoked cheddar and jalapenos and folding them is really easy too.
Dare I say that these Dominos style garlic breadsticks are even better than the original! We are showing you how to make them two ways – plain and stuffed with cheese. They have a beautiful crunchy crust with soft, garlicky bread on the inside.
Called golgappa, or puchkas, I’ve included detailed steps on how to make the puris, the filling, and jaljeera to get that street style Pani Puri flavour!
Watch recipe video above. It is the season for vegetable pakoras, spicy green chutney and masala chai. And I’m bringing you a recipe that has been tailored specifically for maximum crunch factor. These have a secret ingredient that makes every bite super crunchy and extra crispy.
Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!
Mexican Corn Fritters can be made with either fresh or frozen corn. The batter is made with chickpea flour and cornflour which makes these gluten free too. Flavored with jalapenos, paprika and lots of fresh cilantro, these are crispy outside and have a balance of sweet and spicy flavors that are so yum! Watch the recipe video above for step by step directions.
Just as flaky and crisp as the real deal – without all the excess oil – these air fryer aloo samosas is here to become your newest favorite, guilt-free tea time snack!
Veg Spring Roll is an addictive Chinese appetizer that's made with a noodle filling encased in a wheat-based pastry wrapper. Wrapped like mini burritos and deep-fried till crisp, these are the first things to go at a party. I recently discovered that these get just as crispy in the air fryer so I've added instructions below for air fryer spring rolls as well.
This is definitely the best Indian punjabi samosa you’ll every make at home! I’m arming you with step by step directions and a recipe video for you to follow. So you can learn how to make the samosa dough, the aloo stuffing and how to easily wrap them.
Make momos at home with this easy recipe for momo wrappers, veg and chicken filling. The result are momos that have a thin wrapper and are stuffed to the brim with the most amazing fillings
Soya Manchurian is a delicious Asian recipe where soya chunks are tossed in a sweet and spicy Chinese sauce. Goes best with hakka noodles and fried rice.
Vegetarian Gyoza Potstickers with Carrot and Paneer
These vegetarian gyoza potstickers are stuffed with a delicious mixture of carrot, shiitake mushrooms and paneer and are insanely ease to make! Don’t be intimidated because I have step by step instructions for you to make them at home.
Make Thai sweet chili sauce at home easily with this recipe. Just 9 ingredients and 20 minutes. Stores well for up to a month. Called nam chim kai, use this dipping sauce for appetizers, snacks, finger food or stir fries and barbecues.
Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.
Spicy Nacho Cheese Sauce is really easy to make at home. It just needs seven ingredients and ten minutes and in the end you’ll have a silky, smooth, cheesy sauce that you can jar and store for a couple of days or eat immediately.
This quick and easy Egyptian beetroot dip is healthy and looks beautiful on the table, which makes it perfect to serve at holidays, parties and family get togethers. Nobody will be able to resist that vibrant color. Serve it with crackers for a crunchy, creamy combination.
A light, refreshing and super addictive garlicky yogurt party dip to go with chips, wings, cutlets, fries and other finger food. Low calorie and healthy too.
Tamarind Chutney is an Indian condiment or sauce that's sweet, sour, spicy and savoury. Its generally used as an accompaniment to various Indian chaats but also works really well as a dipping sauce or a marinade. A jar will last you over a year in the fridge!
This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that’s pretty different from most other recipes out there, and you’ll believe me when you taste it!
This easy homemade tomato ketchup recipe has 7 real ingredients, isn't sugar-heavy and very kid friendly. As compared to store-bought ketchup which has a lot of sugar, stabilizers and preservatives, this recipe is healthy.
Crazy good homemade guacamole is easier than you think. It’s a simple five minute recipe that starts with choosing ripe avocados which is key. I have tips and tricks listed above to help you choose the right avocados for your guacamole, ways to store guacamole for later and some fun ideas to use any extra guac.
These vegetarian Diwali recipes are quick and easy, and will make the festive season even more fun! A collection of appetizers, mains and desserts for you to choose from.
Diwali is one of my favorite times of the year — the lights, the laughter, and of course, the food! If you’re looking for Diwali recipes that are equal parts easy, flavorful, and totally festive, you’ve come to the right place. I’ve rounded up some of my go-to Indian recipes that always shine on the party table — think crispy paneer tikka, fusion pani puri , rich and creamy dal makhani, or decadent jalebis, kheer, and loads of Indian mithai. These are the kind of dishes that look impressive, taste amazing, and don’t keep you chained to the kitchen.
The best part? So many of these recipes can be cooked or prepped ahead of time, which means less stress for you and more time to actually enjoy the celebrations. From crowd-pleasing snacks and hearty curries to festive sweets, you’ll find plenty of inspiration here to put together a spread that’s delicious and manageable. So light up those diyas, gather your loved ones, and let’s make this Diwali all about good food, good vibes, and stress-free hosting! ✨
Crispy on the outside, soft and juicy on the inside, this air fryer paneer popcorn recipe makes for on delicious and healthy appetizer or a fun drinking snack!
Tangy, spicy, sour, this guava pani puri has the most delicious fruity kick and is perfect for the festive season. Takes your regular pani puri several notches higher
Crunchy, zesty, tangy, this moong sprouts and apple salad makes for a healthy Diwali starter or snack. Served in 3 different ways for a fun twist each time!
Healthy, easy to make, and incredibly delicious, these vibrant beetroot tikkis are crispy on the outside, soft inside, and full of flavour in every bite!
A crunchy and refreshing vegetarian appetizer, this cucumber sushi has got everything – crunch, umami, and texture. Plus, it's really healthy and look good too!
Crunchy, refreshing, creamy, and insanely delicious, these cucumber rolls are unlike anything you've ever had before. Makes for a gorgeous Diwali appetizer ✨
Creamy, spicy, herby, refreshing, and crunchy is the best way to describe this Asian cucumber salad with tofu that's cooling and sooo perfect for the summer!
Just as flaky and crisp as the real deal – without all the excess oil – these air fryer aloo samosas is here to become your newest favorite, guilt-free tea time snack!
Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!
These air fryer potato chips as crispy, light, and crunchy as it's packaged counterparts, but this one's made from scratch in the air fryer which makes it a whole lot cleaner and healthier ❤️
Saucy, crispy, spicy, tangy… Chinese Bhel is a flavor and texture bomb. It's the easiest thing to whip up both for random chat cravings and unexpected guests.
Makhana is the new healthy snack! It's wonderfully crispy, irresistibly crunchy, and oh-so-delicious, plus, they're a breeze to whip up. With the air fryer at work, there's no need for excess oil, and in just 20 minutes, you've got a wholesome snack ready to enjoy!
Try this recipe to make soft & healthy jowar dhokla at home. Dhoklas are a savoury and mildly sweet sponge-like snack which is steamed and incredibly healthy. Serve it with a coconut chutney for a delicious breakfast or snack.
Namak Para is a popular Indian snack that’s usually made during festivals like holi and diwali for an easy, satisfying snack. Generally made with all maida (all purpose flour), I actually prefer this version where all purpose flour and whole wheat flour are used in equal quantities.
Super cheese jalapeno three cheese samosas are sure to become a favourite because who can resist gooey stringy cheese stuffed in crispy samosa wrappers! These vegetarian samosas have a filling of mozzarella, cream cheese, smoked cheddar and jalapenos and folding them is really easy too.
Quick and easy, this watermelon pizza is the perfect summer staple! Made with juicy watermelon slices and topped with creamy cheese sauce and some fresh fruits, this dish is the perfect 5 pm snack or party appetiser!
Watch recipe video above. It is the season for vegetable pakoras, spicy green chutney and masala chai. And I’m bringing you a recipe that has been tailored specifically for maximum crunch factor. These have a secret ingredient that makes every bite super crunchy and extra crispy.
This is definitely the best Indian punjabi samosa you’ll every make at home! I’m arming you with step by step directions and a recipe video for you to follow. So you can learn how to make the samosa dough, the aloo stuffing and how to easily wrap them.
Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!
This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that’s pretty different from most other recipes out there, and you’ll believe me when you taste it!
Crispy Fried Spinach is basically deep fried spinach tossed with ginger, garlic, sesame seeds, salt, sugar and chilli flakes. It's like a party in your mouth!
Easy Gobi Manchurian is a popular Indo Chinese recipe where super crispy cauliflower florets are tossed in a sweet and spicy sauce in a way that they remain crispy till the end!
Veg Cutlets or Veg croquettes are a crispy tea time snack that everyone will love. Made with a potato beetroot filling and a vermicelli coating, these are crispy outside and really flavourful inside.
With my easy dry batter trick, you'll always have crispest onion pakodas. These make for a fantastic evening or pre-dinner snack and work really with my coriander chutney or just plain ketchup!
Simple, easy south Indian mushroom pepper fry is a great way to use mushrooms in sabji. Spicy, peppery, this is best served with malabar parottas and rice
Taking Sabudana Vadas to the next level with these amazing Sabudana Bombs that have a delicious, creamy paneer filling inside. These are hearty, filling cutlets that are perfect for breakfast or as a snack, and can be made for Navratri as a fasting dish.
This Hariyali Paneer Tikka brings a refreshing twist to your typical paneer dishes. It's made with straightforward ingredients but delivers bold flavours that'll surprise you!
If you're looking for a delicious snack to try, consider making Dahi Vada or Dahi Bhalla! This North Indian chaat has a versatile taste and texture thanks to the different ingredients involved. It has all the sweet, sour, salty and spicy elements of a chaat, making it an ideal evening snack!
This air fryer kurkuri bhindi is perfect for easy cooking and even easier eating! It’s a game changer, made with pantry staples and hardly any oil. And it tastes even better than when you deep fry it in oil. Serve it as an appetiser, snack or even for lunch along with some dal and roti.
Tamarind Chutney is an Indian condiment or sauce that's sweet, sour, spicy and savoury. Its generally used as an accompaniment to various Indian chaats but also works really well as a dipping sauce or a marinade. A jar will last you over a year in the fridge!
A super creative way to make chaat by using bread as base and topping it with all the chaat essentials – boiled potatoes, onions, coriander chutney, imli chutney and sev. This is like a cross between sev puri and dahi vada and its so so good.
Chinese style Corn Bhel is a sweet, spicy, crunchy recipe which really celebrates corn. Takes only 10 minutes to put together and makes the best 5PM snack on a rainy day.
Veg Spring Roll is an addictive Chinese appetizer that's made with a noodle filling encased in a wheat-based pastry wrapper. Wrapped like mini burritos and deep-fried till crisp, these are the first things to go at a party. I recently discovered that these get just as crispy in the air fryer so I've added instructions below for air fryer spring rolls as well.
This jackfruit biryani packs a punch with juicy jackfruit and big, comforting flavors – mimicking the texture and flavors of meat, but in a 100% vegetarian biryani.
This Veg Kadai is a celebration of Indian cooking. It's got veggies, masalas, and a creamy red gravy that tastes delicious scooped with some naan or roti ❤️
Ghee roast is traditionally made with Chicken or even seafood but here’s a vegetarian version which is just as good. Dry roasted spices are ground to a smooth paste and as the name suggests, cooked in a lot of ghee. This ghee roast masala coats the paneer cubes and gives it an irresistible flavour and aroma. You can whiff it from a mile away!
Dahi Tadka or Chukauni is a simple recipe takes plain dahi (curd) and levels it up with a spicy, aromatic tempering of spices and oil. A total summer staple!
Punjabi Kadhi Pakoda is punchy, sour and spicy. It's different from other versions of kadhi pakodi because of its use of spices, onions, garlic and tomatoes. Pair it with steamed rice for the ultimate comfort food!
Vrat Wale Aloo (No onion, no garlic) | Dahi Wale Aloo
When you want something quick, filling, and vrat-friendly, nothing beats a bowl of dahi wale aloo. Simple spices, creamy yogurt, and soft potatoes come together in a dish you’ll make on repeat.
Dal Makhani – The Ultimate Recipe! for Stovetop, Pressure Cooker and Instant Pot
This is the ultimate recipe for dal makhani – a buttery, luscious lentil curry. The lentils are cooked in an onion, tomato mixture and finished with a lot of cream. This recipe is a weekend project, but it’ll make you enough that leftovers will last you a few days.
This Kerala Veg Stew is comfort in a bowl. It's a super simple yet delicious recipe that's mildly spiced and the perfect vehicle to dip dosas and appams in. It's usually served as breakfast, but can be eaten for lunch as well as dinner.
Here's an easy recipe for the perfect restaurant style paneer butter masala. It's a luscious onion tomato gravy with creaminess from cashews, khus khus (poppy seeds), butter and cream. Soft paneer simmered in this gravy is a big hit with everyone
This authentic vegetable korma curry has a creamy cashew sauce as a base and is loaded with wholesome vegetables like potatoes, cauliflower florets, peas, french beans and even carrot – it packs in the perfect medley of crunch and vegetable goodness in every spoon. Perfect comfort food which can be served as a soup, or with a side of rice and naan bread.
You are going to love this healthy saag paneer which is an easy, Indian recipe thats full of flavor and uses a combination of mustard greens or arugula and spinach. It’s gluten free, ready in 30 minutes and is perfect with naan or parathas.
This is the easiest recipe you'll find for Palak Paneer. No blanching spinach, no heavy spices and the result is a luxurious, creamy restaurant style dish that takes only 30 minutes to make.
Spicy, smokey and really authentic Indian punjabi Dhaba Style Dal Fry (lentil curry soup). A quick 30 minute recipe which is wholesome and healthy. This recipe has been re-tested and updated.
This restaurant style vegetable jalfrezi may have a long list of ingredients but if you prep ahead, you'll be surprised at how fast it comes together. It's mildly spiced, and packs in a lot of veggies! Just use what you have at hand.
Easy to follow recipe for creamy matar paneer curry which is ready in under 30 minutes. Comforting and home style, this ghar ka khana recipe is a winner!
A really unique take on mashed vegetables, Pav Bhaji is a popular street food where cooked vegetables are tempered with spices and butter and mashed till creamy and buttery
A lush green spinach based gravy thats mildly spiced and extra garlicky with sweet corn in it. This restaurant style Indian curry is creamy, flavourful and has a beautiful texture.
Rajma Masala is comfort food at its best. Kidney beans or rajma is cooked and then simmered in a luscious onion tomato gravy till thick and tasty. Best served with steamed rice and ghee!
Make moong dal even more tasty with this Dhaba Style version which makes this dish spicy and smoky and absolutely perfect for a family lunch or dinner.
This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!
Amritsari Dal is a thick, luxurious dal recipe that is tempered with spices and aromatics to create a dish that only needs some lachha paratha to mop it up.
This is the simplest, easiest potato curry. It has no onion no garlic and uses just one spice. But don't worry, the simplest flavours come together to make a really delicious curry!
Pindi Chole is a very flavourful chickpea curry recipe that has no onion, garlic or tomatoes. It has a typical dark colour that comes from cooking it slowly on a cast iron pan or kadhai. Serve with bhaturas, naan or kulchas, this can double up as breakfast, lunch or dinner!
Shaam Savera or Palak Paneer Kofta Curry is a delicious way to up your kofta game and put something on the table that really stands out. This is a no onion garlic recipe for those who follow the sattvic lifestyle or want something extra special for Navratri
Langar wali Dal is the dal served at Gurdwaras across the world. It's creamy, smokey and has a beautiful finish from the tempering. This dal has a special place because it's prepared by volunteers.
Velvety smooth gravy, soft cubes of paneer and a tonne of flavour makes this dish truly royal. This is a Punjabi version of Shahi Paneer which is why the gravy is orange-ish and not white.
Instant No Yeast Naan bread recipe which doesn’t require any yeast or eggs and takes only 30 minutes from start to finish and can be made on the gas stove in a skillet. No oven or tandoor.
Kabuli Chana Pulao is a one pot recipe where spices, chickpeas and rice are cooked together till the rice is fluffy. It’s a delicious weeknight dinner that doesn’t take long to cook and tastes best when paired with raita.
This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don’t need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you’ll have fluffy, flavorful jeera rice ready in under 10 minutes.
Soft, fluffy and lacy is the best way to describe these Tender Coconut Appams. With a little prep and a handful of pantry staples, making appam at home is incredibly easy. Serve it with some Veg Stew for a comforting and wholesome meal!
Tahari, a beloved rice dish in Uttar Pradesh, is a go-to for vegetarians. This one-pot wonder combines rice with winter veggies like potatoes, green peas, and cauliflower. It's a delightful, comforting dish, ideal for those days when you crave something easy yet satisfying!
This three bean salad makes for a super healthy and delicious meal. it's crunchy and creamy with a refreshing salad dressing that takes the whole dish a notch a higher!
This pressure cooker veg pulao recipe is fragrant, fluffy and perfect every single time! Making this in an instant pot or any other pressure cooker ensures that everything cooks fast. Cooked with whole spices and lots of vegetables, this is the perfect side dish. Watch Video ABOVE.
Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.
Make the most of mango season with raw mango and turmeric rice. Use brown rice for a healthier alternative to Maavinakayi Chitranna/ Mangai sadham as it is locally called.
Making soft rotis at home only needs two ingredients – atta (wholemeal wheat flour) and water. From kneading the dough to rolling them out and cooking them, the entire process takes approx 10-15 minutes with some resting time in between. Once you master this skill, homemade bread is never far away!
A really simple lemon rice recipe – it’s flavored with lime juice and zest so that the rice really packs a punch and is full of flavor. Made all in one pot from start to finish, this yellow rice is easy to put together and is excellent with raita on the side.
The perfect way to turn leftover parathas into something yummy and nutritious, these chutney dal parathas make for the perfect breakfast for the whole family, kids included!
Ghee Rice is a simple recipe that takes less than twenty minutes to make. Its flavorful, aromatic and a great way to elevate steamed rice if you want something extra on the table!
Ladi Pav is a Mumbai style dinner roll thats really soft, buttery and has a beautiful crumb. Its served traditionally with pav bhaji, misal pav or for vada pav
Indian Raita – How to make it and its many variations!
Raita is a delicious Indian side that has a cooling effect. It’s made with whisked plain yogurt and is really versatile – so you can add your favorite mix ins to it. Its similar to tzatziki but not as thick and can be made sweet or savory.
This Asian Slaw salad that's made with crunchy veggies and a sweet and spicy sauce. It's the perfect refreshing summer salad that's filling yet super light on the stomach.
Flaky, layered paratha that's crispy through and through. It's made with just four ingredients and looks gorgeous as you can see multiple layers in each paratha.
Onion Raita or Pyaaz ka Raita is an easy vegetarian raita recipe where onions and mint are mixed with curd or yoghurt. Its cooling, refreshing and goes really well with biryanis, pulaos and spicy curries.
Super refreshing, this pudina chaas is extremely cooling in nature and has a herby, fresh flavour from mint. Takes minutes to put together and can be enjoyed every day in the summer
Masala Chaas is lightly spiced with ginger, green chillies with a tempering on top. It's also called majjige, and is a super refreshing summer drink made from yogurt.
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 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 ✨
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 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 ✨
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!
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.
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!
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 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!
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.
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!
Baileys Chocolate Ice Cream is an easy no churn recipe that only requires a blender. With an intense chocolate flavor and a nice hit from the Baileys, this ice cream will become a firm favorite when you want to cool off during hot summers. Top this with seal salt if you are feeling extra fancy! Takes exactly five minutes to make and then freeze.
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.
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!
These Diwali recipes are sure to make this festive season even more special! Pick your favorites and build your own menu – something that’ll work for you. And have a happy and safe diwali!
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...
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