Navarathri lunch menu does not mean skipping tasty dishes , but a choice of good menu from available ingredients and from vegetables and grains that are allowed to be consumed for the nine days . It is not a full fast in the real sense but a way of eating totally saathvik food .


The Navarathri Thaali has the following dishes ..

1.Samvat chawal upma
2.Millet coconut milk kheer
3.Sago papad . ( home made )
4. Vrat pumpkin sambar
5. chana
6. Sabudaana aaloo khichdi .
7.Dahi aaloo
8.Pumpkin coconut curry
9. Millet halwa
10 . Rajgira pakoda
11. Samvat chawal and sago idlis .


1. Samvat chawal upma


1 cup samvat chawal ( barnyard millets ) washed and soaked for 10 minutes .
2. ½ tsp cumin seeds
3. 1 tbsp chopped green chillies
4. Salt as needed
5. 1 tbsp chopped coriander leaves
6. 1 tbsp ghee and oil mixed
7. 2 cups boiling water
8. 1 tbsp grated coconut
9. 1 small potato finely chopped ( optional )


Boil water in a pan and in another pan heat the ghee/oil , add cumin seeds, chopped chillies, curry leaves . add boiling water , finely chopped potatoes , required salt , grated coconut , add the soaked chawal by draining water , lower flame and allow the millets to cook on a slow flame .
Cover and cook for a lump free upma.
This millet upma is very simple and tastes great as the flavors of green chillies , coriander leaves and grated coconut adds a good aroma , if ghee is added , it tastes better .

2. Millet coconut milk kheer


1 litre thick milk , boiled and cooled.
¼ cup cooked millets , mashed lightly
A pinch of cardamom powder
1 tbsp fried cashewnuts and raisins.
1 tbsp saffron milk
½ cup coconut mmilk
Sugar as needed , can use organic jiggery powder too .

Method .

First wash millets , cook to a very soft texture in a pan with water, or can cook with milk too .
Add organic jaggery powder or sugar and keep flame on low , gently mash the millets to give a thick creamy texture to the kheer. Add the boiled milk , Add a pinch of cardamom powder, fried nuts and raisins. Add saffron milk .
Lower flame and add coconut milk .

After adding coconut milk , don’t heat it up on a high flame , remove and allow to cool , this kheer tastes great when served chilled .

3. Sabudana aaloo khichdi


1 cup soaked washed sabudana . add just enough water to soak the sabudana .upto 3 hours of soaking time .
½ tsp cumin seeds
1 tbsp peanuts
1tbsp crushed peanut green chilly mixture .
1 tbsp oil
Salt as needed
1 small potato boiled and chopped .
Some coriander leaves for garnishing
1tbsp grated coconut for garnishing.
1 tbsp lime juice .
Pinch of sugar ( optional )


In a pan , add oil , add cumin , green chillies and some curry leaves ,

add peanuts , toast well, add the soaked fully swollen sago pearls, , toss well ,add chopped cooked potatoes, salt , grated coconut ,

add the crushed peanut chilly mixture , pinch of sugar ,

Remove when the sabudana appears translucent and shiny . when cooled a tbsp of lime juice may be added .

4. Vrat pumpkin sambar


5 tsp coriander seeds
4 round red dry chillies ( boriya)
2 tbsp roasted peanuts
2 tbsp kopra / dry coconut
1 inch stick cinnamon
1 1/2 cups mixed vegetables like bottle gourd/ lauki cubed, pumpkin cubes
1 1/2 cup peeled chopped yam ( suran ), cubed peeled potatoes (optional veggies for vrat ) we can make sambar with only pumpkins too .
Rock salt to taste ( sendha namak)


2 tsp oil/ ghee
1 tsp cumin seeds
1 tsp lime juice.
Dhaniya leaves to garnish


Take a pan , dry roast the spices like coriander seeds, kopra, cinnamon, red chillies.

Keep aside to cool.When cooled grind to a paste in the mixie adding little water. Keep aside to be added last when the sambar is 3/4 th ready.
Next boil 2 cups of mixed vegetables like lauki and pumpkin., more of pumpkin to get a nice colour to the sambar..

When they are cooked to soft. Drain well, cool and blend to puree.
Take the puree to another pan, add some water,around 2 cups or a little more if you feel it is too thick.

Next boil and cook remaining vegetables like yam cubes, 1/2 cup bottle gourd, and some yellow pumpkin pieces with very little water, add, rock salt. When the whole mixture seems to be thickening, add the ground paste , adjust salt.
To temper, add some ghee or oil in pan, ad cumin seeds, add remaining red chillies and pour over the prepared sambar.

Add lemon juice , mix well.
Your yummy vrat recipe of sambar is ready to be enjoyed with vrat sama idlis.

If you are taking three cups of mixed vegetables from a choice of pumpkins, suran, lauki, potatoes, divide in half…
1/2 of mixed vegetables can be cooked to soft and blended to puree which will be the base of the sambar as we do not add cooked dal for this vrat sambr.
The remaining vegetables can be cooked and added to the blended puree of vegetables.

5. Chana ( may not be allowed in vrat )


1 cup black chana soaked overnight
Pinch of salt or as needed
1 tbsp grated coconut and green chilly mixture .
½ tsp cumin seeds
1 tsp oil
Some curry leaves .
1 tsp red chilli powder


Pressure cook the chana with enough water to make it very soft .
In a pan add some oil , add the cumin , curry leaves , add the cooked chana after draining excess water,

add salt , toss well , ad d the grated coconut, green chilly mixture, add a tsp of red chilly powder , mix well . chana is ready to be served .


Dahi aaloo


1 cup fresh curds whisked.
A tsp of arrowroot flour
1 tbsp ghee
1/2 tsp cumin seeds
1 bayleaf
2 cloves
A small piece of cinnamon ( dalchini)
1 tsp round red chillies powder made fresh
1 tsp coriander cumin seeds powder.
Rock salt ( sendha namak ) as needed.
1 cup chopped cubed cooked potatoes. ( baby potatoes can be used)
2 tbsp finely chopped coriander leaves for garnish.


Mix the curds with arrow root flour and keep aside.
Heat a pan, add the ghee and add the spices one by one, toasting lightly.
Add the curds and arrow root mixture, keep the flame on low.
Add the cubed cooked potatoes and salt.
Add the coriander cumin seeds powder.
Add the powdered fresh red round chillies powder.( optional if adding green chilies )
Add 1/2 cup water if gravy seems to be thick.
Let it cook blended with spice and curd mixture for 5 minutes on a very low flame.
Remove and garnish with coriander leaves.
Serve with Rajgira rotis, parathas or Rajgira puris.


Pumpkin coconut curry .


1 cup yellow pumpkin , peeled and cubed to small pieces.
½ tsp cumin seeds
2 tbsp coconut green chillies mixture ( coarsely ground in mixer )
Some curry leaves
1 tsp oil
Salt as needed


In a pan add the oil , ad cumin seeds, curry leaves , add the yellow pumpkin pieces, sprinkle some water, add salt , cover and cook till pumpkin pieces aretender but not mushy .

Add the ground chilly coconut mixture when the pumpkin pieces, appear soft , toss gently , pumpkin curry is ready to be served .


Millets halwa

1 cup millets flour/ I used fox tail millets flour
¼ cup ghee
1/2 cup sugar or palm jaggery ( I used 1/4 palm jaggery and 1/4 of mentioned quantity of sugar.)
1 cup boiling water or milk
some slivered almonds, nuts and raisins , any of them
A pinch of green cardamom powder


Take a deep pan , add the ghee, first roast the cashewnuts and raisins, remove and keep aside.
In the same pan with ghee add the flour and keep roasting on a very low flame till a bit browned and becomes aromatic., at the same time keep boiling water or milk ready, add the water or milk slowly without a splash and keep stirring till it comes thick.Add the palm jaggery and sugar,
Add the flavors , almonds, cashewnuts, raisins, cardamom powder.
Keep mixture till it thickens to halva consistency.
Remove and serve


Rajgira pakodas

1/2 cup rajgira flour ( amaranth flour )
½ cup singhara flour ( water chestnut flour )
2 tbsp sabudana/ sago / tapioca flour or soaked mashed sabudana pearls .

Pinch of sendha namak ( rock salt)
Pinch of chili powder
Slices of potatoes dipped in water ( to prevent discolouration ).

oil for frying

Make a slightly thick batter with above ingredients. ( Except potato slices ) )
heat oil, dip slices of potatoes after wiping off water into the batter, drop into oil.
Proceed with same method for all slices and avoid crowding the pan with too many batter coated slices.

Remove and enjoy.


Samvat chawal sago idlis


1 cup Samo/samvat chaval/barnyarad millets
3/4 cup sabudana
Rock salt ( Sendha namak)
1/2 cup yogurt


Soak the samvat chawal and sabudana after washing well together or soak seperately,it doesnt matter.
After 4 hours of soaking you will notice the sabudana become swollen, drain water and grind both samvat chawal and sabudana to a slightly coarse paste in a blender or grinder.
Keep for fermenting for 7-8 hours or over night after adding little yogurt to the batter, dont make it watery.
Cover and keep .
The next day or after 8 hours the batter would have risen slightly , not like the regular idli batter .
Add salt, mix gently from bottom to top of batter in vessel
Grease idli moulds, steam for 12 minutes or till idlis appear done .


The texture of these idlis will not be light and fluffy , but heavy and little sweet as we add sabudana and after fermentation it acquires a mild sweetness.
How ever for fasting purposes these idlis are great and can be served with Vrat ka sambar , peanut curd chutny or green chutney.

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