Navarathri is not only the time of the Bomma kolu, devotion, music, dance and prayer but also the time to feast on simple dishes such as the chundal and the poha.
Chundal
Ingredients
Kabuli channa: two cups
Mustard seeds: half tsp
Turmeric powder: quarter tsp
Asafoetida powder: quarter tsp
Oil: one tbsp
Grated coconut: 3 tbsp
Raw mango pieces: 2 tbsp
Lemon: one
Oil: one tbsp
Curry leaves: a sprig
Salt to taste
Method: Wash and soak the channa overnight. Wash again and cook with just enough water adding a pinch of turmeric. Heat oil in a frying pan, add asafoetida powder, mustard seeds, finely chopped green chilli and curry leaves. When mustard seeds splutter add cooked dal with water. Add salt and cook well till all the water is absorbed. When it becomes dry add coconut gratings and mango pieces. Remove from heat, add lemon juice mix and serve.
Sweet Poha
Ingredients
Poha(pressed rice): 2 cups
Jaggery: one cup
Banana pieces: one cup
Ghee: 2 tbsp
Grated coconut: 2 tbsp
Cardamoms (powdered): 4
Method: Clean and wash the poha. Squeeze out the water immediately and keep on a plate. Boil jaggery with half a cup of water. When it acquires one-string consistency, mix in the poha. Stir well to mix thoroughly. Add ghee and powdered cardamom and mix well. Then add grated coconut. Allow to cool, add the banana pieces and serve.
