Navratri is a nine-day festival that is celebrated to worship the nine forms of Goddess Durga. It is believed that fasting during Navratri can help you connect with the goddess and receive her blessings. Some people fast for the entire nine days, while others may choose to fast on specific days like the first day or Ashtami.
Importance of fasting during Navratri
Observing the nine-day fast and worshiping the goddess during Navratri is considered very important. It is a time for self-reflection and spiritual growth. By fasting and following the rituals, you can develop qualities like purity, holiness, courage, humanity, spirituality, and strength.
Fasting can help balance your diet, especially during the changing seasons when you are more susceptible to illness. It can also improve your digestive system and relieve problems like constipation, gas, and indigestion.
Sabudana During Navratri
Sabudana is a popular food eaten during Navratri fasting. It is made from the pulp of the cassava plant and is a good source of carbohydrates, calcium, and vitamin C. Sabudana is often used to make kheer and khichdi.
Sabudana Khichdi: A Fasting Favourite
Sabudana khichdi is a popular Maharashtrian dish enjoyed especially during fasting periods. The key to a delicious khichdi is to soak the sabudana properly. This simple yet flavorful snack is quick to prepare and can be enjoyed with curd and fruits.
Ingredients:
- 1 cup Sabudana
- ½ cup Groundnuts
- 1 medium-sized boiled potato, peeled and cubed
- 1 teaspoon Cumin Seeds
- 1 tablespoon finely chopped Green Chillies
- 1 teaspoon Sugar
- ½ teaspoon Lemon juice
- 2 teaspoons desi cow ghee
- 1 tablespoon Milk
- Finely chopped coriander leaves
- Salt to taste (rock salt for fasting)
Instructions:
- Soak the Sabudana: Wash and soak the sabudana under running water for at least 4-5 times. Drain the water and add enough water for soaking. Cover and let it soak overnight (or for 7-8 hours) until it becomes soft and fluffy. Note that the sabudana will double in quantity after soaking.
- Prepare the Groundnuts: Dry roast the groundnuts in a pan, let them cool, and grind them coarsely in a mixer grinder. Set aside a tablespoon of roasted groundnuts for tempering.
- Sauté the Aromatics: Heat desi cow ghee in a non-stick kadhai, add cumin seeds, green chilies, curry leaves, boiled potatoes, and roasted groundnuts. Sauté on low heat.
- Combine the Ingredients: Add the soaked sabudana and ground peanuts to the sautéed mixture.
- Season and Cook: Season with rock salt and sugar. Add milk and mix well. Cover the kadhai and cook on low heat for at least 5 minutes.
- Finish and Serve: Switch off the flame, open the lid, add chopped coriander leaves and lemon juice. Serve the piping hot khichdi with curd and fruits for a complete fasting meal.
Enjoy this delicious and satisfying sabudana khichdi !