Navratri recipes for 9 days Nine nights long, Navratri is a Hindu festival honouring the goddess Durga and her incarnations. Usually, there are prayers, fasting, dances, and cultural shows. The celebration concludes in Dussehra, which represents the triumph of good over evil, with each night honouring a different facet of the goddess. Festivals with traditional music, garba dancing, and ornate decorations can differ greatly between locations.
Depending on the lunar calendar, October Navratri typically occurs in late September or early October. In 2024, the festival of Navratri starts on October 3 and concludes on October 11, with Dussehra falling on October 12. Fasting, prayer, and a variety of cultural practices, including dandiya and garba dances, are observed by devotees at this time, particularly in Gujarat. A distinct manifestation of Goddess Durga is honoured every day with unique rites and sacrifices. It’s a colourful period that is devoted to celebration and dedication. Here we are sharing Navratri recipes for 9 days below with detailed instructions and ingredients.
Also Read: Navratri food recipes : 6 Delicious Fasting Food
1. Sabudana khichdi – Navratri recipes for 9 days
Popular Indian delicacy sabudana khichdi, made from tapioca pearls (sabudana), is frequently eaten on fasting holidays like Navratri. Traditionally, to make the dish, sabudana is soaked till fluffy and then sautéed with spices, peanuts, and green chillies.
Full Recipe: Sabudana khichdi recipe for fast | fast friendly
2. Sabudana kheer
Made with tapioca pearls, or sabudana, milk, and sugar, sabudana kheer is a delectable Indian delicacy. Cardamom is frequently used as a flavouring, and raisins and almonds or cashews are added as garnishes for extra sweetness.
Full Recipe: Fast friendly Sabudana Kheer Recipe
3. Kuttu ka dosa
Kuttu ka dosa is a traditional meal made from buckwheat flour (kuttu), usually consumed during fasting days like Navratri. Kuttu flour, water, and spices are combined to make this gluten-free dough, which is then either gently fermented or turned into a batter.
How to make kuttu ka dosa?
Ingredients:
- 1 cup kuttu ka atta (buckwheat flour)
- 2 tbsp. mashed potatoes (optional)
- 1-2 green chillies, chopped
- 1 tsp. cumin seeds
- Salt, to taste
- Water (as needed)
- Ghee/oil (for cooking)
Instructions:
1. Prepare the batter: In a bowl, combine mashed potatoes, cumin seeds, green chillies, and kuttu ka atta. To get a smooth batter, add water.
2. Heat the pan: Grease a pan with oil or ghee and heat it.
3. Make the dosa: pour 1 cup of batter on the heated pan, spreading it thin, and let it cook for 2-3 minutes or till golden brown. Cook the opposite side after flipping.
4. Serve: Remove the dosa from the pan and serve it hot with coriander chutney or yoghurt.
4. Sabudana vada
During fasting days like Navratri, people in India love to munch on sabudana vada, a traditional delicacy made from tapioca pearls. These are delicious little treats with a crunchy outside and a soft inside. Filling and tasty, sabudana vada is great as an appetiser or a main course for a celebration.
How to make Sabudana vada ?
Ingredients:
- 1 cup sabudana (tapioca pearls)
- 2 medium potatoes, boiled and mashed
- 2-3 green chillies, finely chopped
- 1 teaspoon cumin seeds
- 2 tablespoons chopped coriander leaves
- Salt, to taste
- Oil (for frying)
Instructions:
1. Soak the Sabudana: After rinsing, soak the Sabudana in water for four to five hours, or until it becomes softer. Eliminate extra water.
2. Prepare the batter: Soaked sabudana, mashed potatoes, green chillies, cumin seeds, coriander leaves, and salt should all be combined in a mixing dish. Blend thoroughly.
3. Form the Vadas: Scoop out little amounts of the mixture and form them into vadas, or circular patties.
4. Fry and serve: In a pan, heat the oil. Once heated through, carefully add the vadas and fry until both sides are golden brown. Blot with paper towels and serve them with green chutney or yoghurt.
5. Pumpkin curry
A tasty and cosy dish, pumpkin curry is composed with soft pumpkin slices simmered in a spicy sauce. Usually, the base is made by sautéing onions, tomatoes, and a mixture of spices such as coriander, cumin, and turmeric. You can add yoghurt or coconut milk for creaminess, which will increase the richness of the curry. Pumpkin curry is a fantastic option for any dinner because it’s tasty and healthy at the same time.
How to make pumpkin curry?
Ingredients
- 2 cups pumpkin, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2-3 green chillies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- Salt, to taste
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
Instructions:
1. Heat Oil: Heat the oil in a skillet and add cumin seeds and chopped onions, and sauté till golden after they sputter. Now add the red chilli powder, green chillies, turmeric, and ginger-garlic paste and stir. Simmer for one minute.
2. Add Tomatoes: Add diced tomatoes and cook for a few minutes until they become tender. Add cubed pumpkin and salt. Stirring occasionally, cook for ten to fifteen minutes while covered and thoroughly mixed.
3. Finishing: Once the pumpkin is soft, add in the garam masala. Simmer for an additional two minutes.
4. Serve: Serve hot with roti or rice, garnished with fresh coriander leaves. Enjoy the curry made with pumpkin!
6. Samak rice
Samak rice, sometimes referred to as “barnyard millet,” is a wholesome grain that is frequently eaten in India during times of fasting, especially during Navratri. It is a nutritious substitute for ordinary rice because it is gluten-free and high in fibre. Samak rice has a chewy texture and a mildly nutty flavour.
How to make Samak rice ?
Ingredients:
- 1 cup samak rice (barnyard millet)
- 2 cups water
- Salt, to taste
- Ghee or oil (optional)
- Fresh coriander leaves (for garnish)
Instructions:
1. Soak and rinse: Samak rice should be rinsed, soaked for 30 minutes, and then drained.
2. Heat the oil or ghee in a pot, add the rice, and sauté it for a few minutes. Bring the water and salt to a boil. To cook, lower the heat, cover, and simmer for 15 to 20 minutes.
3. Serve: serve warm, topped with whipped cream and freshly chopped coriander leaves.
7. Makhna kheer
The ingredients for the rich and creamy Indian delicacy makhana kheer are milk, sugar, and fox nuts, or makhana. Makhana is made by first gently roasting it and then simmering it in milk till it becomes tender. Cardamom is used to flavour it, while nuts like pistachios and almonds are frequently added as sins.
Due to its deliciousness and nutritional qualities, this delicacy is especially well liked during festivals and fasting seasons. Makhana kheer is a favourite among many because it has a delicious blend of textures and a little sweet flavour.
How to make Makhana kheer ?
Ingredients:
- 1 cup makhana
- 1 litre milk
- ½ cup sugar
- 4-5 cardamom pods (powdered)
- 2 tbsp ghee
- Nuts (cashews, almonds, pistachios) for garnish
Instructions:
1. Roast Makhana: in a pan, heat the ghee and allow the makhana to get golden while heated in ghee. Put aside.
2. Heat milk: Bring to a boil, then reduce heat and let it thicken. Stir in cardamom, sugar, and roasted makhana. Simmer a few minutes longer.
3. Garnish and serve: Add chopped nuts as a garnish, and serve warm or cold.
8. Arbi curry
Arbi curry is a tasty dish cooked from boiled and spiced arbi, sometimes referred to as colocasia or taro root curry. Usually, the arbi is sliced into pieces and sautéed along with tomatoes, onions, and a mixture of spices, including garam masala, cumin, and turmeric.
Depending on personal preference, the consistency of the curry can range from dry to gravy. It’s typically served with flatbreads or rice and topped with fresh coriander. Arbi curry is a popular option in Indian cooking since it is flavourful and nutrient-rich.
How to make Arbi curry ?
Ingredients:
- 500g arbi (taro root), peeled and cut into pieces
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Boil Arbi: Simmer Arbi chunks until they become soft. Empty and place aside. Heat the oil in a pan before adding the cumin seeds. Allow them to sputter. Add chopped onion and sauté until golden brown.
2. Add Spices: Stir in the paste made from ginger and garlic, followed by the pureed tomatoes, turmeric, coriander powder, red chilli powder, and salt. Cooking is necessary for the oil to separate.
3. Add Arbi: Stir in the boiling Arbi pieces thoroughly. Allow it to absorb the flavours for a few minutes. Add some fresh coriander leaves as a garnish and serve hot over roti or rice.
9. Kuttu Paratha
Popular Indian flatbread called kuttu paratha is made with buckwheat flour, or kuttu. It is typically eaten on fasting holidays like Navratri. Kuttu paratha is a tasty and nourishing option for meals during fasting or as a healthy substitute in regular cooking because it is frequently served with yoghurt or green chutney.
How to make kuttu paratha ?
Ingredients:
- 1 cup kuttu (buckwheat) flour
- 1 medium potato, boiled and mashed
- 1 teaspoon cumin seeds
- 1 teaspoon salt (or to taste)
- Water (as needed)
- Ghee or oil for cooking
Instructions:
1. To make the dough: combine the mashed potato, cumin seeds, kuttu flour, and salt in a bowl. Add water gradually to make a smooth dough. Give it fifteen minutes to rest.
2. Roll the parathas: by dividing the dough into little spheres. Between your palms, roll each ball, then flatten and spread out into a circle (dusting with flour if necessary).
3. Cook: Add oil or ghee to a heated tawa (griddle). Add extra grease or oil as needed and cook each paratha till golden brown on both sides over medium heat.
4. Serve: Top with your preferred chutney, yoghurt, or pickle and serve hot.
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