Wishing all my readers a blessed Navaratri!
As with previous couple of years
, I wanted to celebrate Navaratri virtual this year as well. As per calender, Navratri started from 16th Oct and ends on 23rd Oct. This time again we have two tithis coming on the same day. However we started the pooja on the 15th as per Tirumala Devasthanam started the Navarathri Brahmotsavam schedule.
The first three days are dedicated to Devi Durga, and the prasadam offered has to be spicy, tangy and sour. During these three days, we make Lemon Rice
, Tamarind Rice
and Sambar Rice along with some Sundal. Last year I was able to make a sweet dish as well on each day. We made Lemon Rice for the first day, Pulihora for the second day. So today’s prasadam I made Bisibelebath with Poha.
We have made all varieties of sundals with different lenthils, so deciding to make something new, I took Athamma for shopping and she was so excited as a kid, planning different payasam and kesaris with all the ingredients we got.
Planning on making the sambar rice, I thought I should make the sambar rice differently. Thinking what the change should be, I remembered Poha, and decided to make the Bisibelebath with Poha. Everytime I make Bisibelebath or Sambar Rice I keep changing the spice powder. This time, changing the main ingredient made all the difference.
Though the process is almost the same as your regular Bisibelebath, you got to be cautious in making sure the poha is not mashed up.
For the Bath
Poha/ Aval – 1 & 1/2 cup
Toor Dal – 3/4 cup
Vegetables (Beans, Carrot, Potato, Drum Stick) – 1 & 1/2 cup
Tomatoes – 2 medium
Tamarind extract – 2 tsp
Salt to taste
For the Masala / Spice Powder:
Dry Red chili – 2 long
Coriander Seeds – 1 tbsp
Channa Dal – 1 tbsp
Urad Dal – 1 tbsp
Whole Peppercorn – 1 tsp
Cumin Seeds – 1/2 tsp
Mogga – 2
Clove – 2
Cinnamon stick – 1″
Oil – 2 tsp
Pearl Onions/ Sambar Onions – 1/2 cup
Cashew nuts handful
Ghee – 1 tsp
How to make the Poha Bisibelebath
Wash and pressure cook the toor dal till done along with turmeric powder.
Wash and chop all the vegetables.
Meanwhile dry roast the ingredients for the spice powder, allow to cool and grind to a smooth powder. Keep it aside.
Once the pressure falls, churn the dal well, add the chopped vegetables along with tomatoes except drumstick. Cook for couple of whistles, let the pressure fall, add the drumstick pieces. Cook for a whistle. Allow for the pressure to fall down.
Make sure the water is not too much. I ended up adding little more than required, so cooked till the excess water evaporated. Add the ground spice powder along with tamarind extract and continue cooking.
Wash and soak the poha for 5 -7 mins. Make sure you don’t soak for long. Drain and keep it ready.
With the dal thickens, add the drained poha and simmer for 5 mins. Remember when this turns cold, it will absorb all liquid.
In a pan, heat oil and saute the onions, curry leaves and cashews. Pour this on the simmering bath and add the ghee.
Vellai Karamani Sundal
This sundal is made with spicy masala and makes a great snack.
Vellai Karamani – 1 cup
Salt to taste
Curry leaves few
Mustard Seeds, Urad dal for seasoning.
Oil – 1 tsp
Dry Red chilis – 1 long
Whole Coriander -1 tsp
Cumin seeds – 1/2 tsp
How to make the sundal
Wash and soak the karamani overnight. Pressure cook for couple of whistles till done. Drain and keep it aside.
Dry roast the ingredients for the spice powder. Allow to cool and grind to a fine powder.
Heat a pan with oil, add mustard seeds, Urad dal, curry leaves. Then add in the boiled karamani, saute for couple of mins, then sprinkle the spice powder along with salt.
Simmer for a min and remove from flame.
Navaratri Special Dishes prepared during 2009 and 2011
Bisi Bele Huli Anna as Amma makes
Indian Festival Foods