NAVARATRI / DUSSARA
GREETINGS TO ALL

GREEN GRAM / MUNG BEAN - SPROUTS SUNDAL

To make Green grams Sprouts - washed, soaked then drained & covered in a clean cloth. Left it for 1-2 days to make sprouts at home.

To make Sundal - sprouts are pressure cooked, then seasoned with - Hing, mustard & cumin seeds, curry & coriander leaves, green chili, salt & freshly grated coconut. Mixed and served.

ನವರಾತ್ರಿ ಹಬ್ಬದ ಶುಭಾಶಯಗಳು.

ಯಾದೇವಿ ಸರ್ವಭೂತೇಷು ಶಕ್ತಿ ರೂಪೇಣೆ ಸಂಸ್ಥಿತಾ| ನಮಸ್ತಸ್ಯೈ ನಮಸ್ತಸ್ಯೈ ನಮಸ್ತಸ್…ಯೈ ನಮೋ ನಮಃ||

ತಾಯಿ ಚಾಮುಂಡೇಶ್ವರಿ ಸರ್ವರಿಗೂ ಸನ್ಮಂಗಳವನ್ನು ಉಂಟುಮಾಡಲಿ

LEMON & COCONUT RICE

Cooked rice - seasoned with hing, mustard seeds, urud & chana dal, roasted peanuts, curry & coriander leaves, salt & freshly grated coconut & freshly squeezed lemon juice - mixed well and served.

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Mysore Dasara is the state festival in the state of Karnataka in India. It is a 10-day festival, starting with nine nights called Navaratri and the last day being Vijayadashami. The festival is observed on the tenth day in the Hindu calendar month of Ashvina, which typically falls in the Gregorian months of September and October.
The Hindu festival of Navaratri and its occasion of Vijayadashami celebrates the victory of good over evil. According to Hindu mythology, it commemorates the day the goddess Chamundeshwari (Durga) slew the demon Mahishasura.

ADZUKI BEANS SUNDAL / ಹಲಸಂದಿ ಕಾಳು ಉಸ್ಲಿ

Washed & soaked Adzuki beans are cooked to soft texture then seasoned with mustard seeds, chana & urud dal, green chilli, curry & coriander leaves, mixed with salt and freshly grated coconut.

WHEAT VERMICELLI PAYASAM / ಶಾವಿಗೆ ಪಾಯಸ

Vermicelli roasted in ghee then cooked in milk by adding other ingredients - cardamom, sugar and garnished with cashews & raisins roasted in ghee.

CAPSICUM RICE

Stir-fried capsicums are mixed with cooked rice, salt, herbs & spices, served hot.

GUDANNA / JAGGARY RICE / ಬೆಲ್ಲದ ಅನ್ನ

Sweet rice dish prepared during Hindu festivals such as Navaratri, Lakshmi & Gowri Pooja. Cooked & mashed rice added with other ingredients - cardamom, freshly grated coconut, jaggary powder, ghee and garnished with cashews & raisins. THIS IS A POPULAR DISH SERVED AT HINDU TEMPLES IN KARNATAKA.

HINDU PEOPLE FAST ON CERTAIN DAYS & ON HINDU FESTIVAL DAYS and only certain foods are allowed to consume during fasting period such as - milk, curd / yogurt, fruits, vegetables, peanuts, potatoes, fruit juices, sabudana khichadi. NO ONION OR GARLIC ARE CONSUMED DURING THIS PERIOD.