Kothimera rice and senagapappu payasam


Wishing all the readers a very happy navratri.

Durga Devi  - colored by me and my daughter.

Durga Devi – colored by me and my daughter.

Navratri is a big indian festival. It lasts for nine days and during this festival nine forms of Shakti/Devi are worshiped. The tenth day is called “Dushera”.

The celebrations include – setting up a display of dolls known as Bommala Kolu, drawing colorful designs on the floor known as rangoli, lighting lamps etc. These nine days are considered very auspicious. Family and friends exchange gifts,  clothes and sweets on this occasion.

The goddess worshipped on the first day of navrati festival is “Annapurna devi” (goddess of food).

This is the recipe for naivedyam (offering to goddess) I made today – Kothimera rice and senagapappu payasam (coriander rice, chana daal kheer or lentil pudding).

Kothimera rice and sanagapappu payasam

Kothimera rice and sanagapappu payasam

Kothimera rice (coriander rice)

Kothimera rice

Kothimera rice

Ingredients

  1. Corinader leaves  –  one and one – half cup
  2. Cooked rice  –  four cups
  3. Jeera powder cumin powder  –  half tsp
  4. Dhaniya powder / coriander powder  –  one-fourth tsp
  5. Dry coconut shredded  –  two tblsp
  6. Green chilli  –  three
  7. Oil  –  four tblsp
  8. Peanuts  –  four tblsp
  9. Cashew  –  two tblsp
  10. Jeera , cumin seeds  –  on-fourth tsp
  11. Urad daal  –  half tsp
  12. Mustard seeds  –  one-fourth tsp
  13. Salt  –  to taste
  14. Lime juice  –  two tblsp
  15. Turmeric powder  –  one-fourth tsp

Procedure

Crush coriander leaves, dry coconut, salt, jeera powder, coriander powder and green chili together . In a hot pan add oil, mustard seeds, jeera seeds, urad daal, peanuts and cashew. Fry them until they are light brown. Add crushed coriander mixture and turmeric powder. Fry until you see oil on the sides (it takes around 5 mins). Add rice and lime juice. Mix well. Turn off the heat.

It’s ready for nivedyam.

Quantity

Serves two

Time

 25 mins

Expiry

One day

Senagapappu payasam / chana daal kheer / lentil pudding

Sanagapappu payasam

Sanagapappu payasam

Ingredients

  1. Senaga pappu / chana daal  –  half cup
  2. Shredded jaggery – half cup
  3. Milk  –  one-fourth cup
  4. Wheat flour  –  half tsp
  5. Ghee  –  two tsp
  6. Kus kus  –  half tsp
  7. Chopped cashew  –  one tsp
  8. Shredded dry coconut  –  one tsp

Procedure

Boil chana daal or senagapappu in a pressure cooker. Daal should be soft but not over cooked. In a small bowl, add milk and wheat flour. Mix without lumps. Remove the daal from pressure cooker and add to a heavy bottom pan along with jaggery. Cook until jaggery melts, then add milk and boil.  Keep stirring. In another small pan,add ghee, kus kus, dry coconut, cashew. Fry until they are brown. Add to the boiled  mixture.

Ready for nivedyam.

Quantity

Serves two to three

Time

 25 mins

Expiry

One day

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