In Tamil Nadu, Navratri is a festival woven with threads of devotion, music, and tradition. Homes are adorned with vibrant kolams and beautiful golu displays, and guests are welcomed with soulful offerings of food prepared with care and reverence. Each dish, though simple in ingredients, reflects the state’s deep-rooted values of sharing and community. This festive season, we are delighted to share recipes from Mrs. Shyamala Ravi, whose kitchen brings alive the authentic flavours of Tamil Nadu’s Navratri table.
1. Sabudana Vada with Red Chutney
Ingredients
- ½ cup sabudana (soaked 3–4 hours)
- 2 large potatoes, boiled & mashed
- ½ cup roasted peanuts, coarsely ground
- 4 green chillies, finely chopped
- ½ tsp cumin seeds
- 1 tsp lemon juice
- Small bunch of coriander leaves, chopped
- Salt to taste
- Oil for frying
Preparation Method
Prepare the mixture:
➢ Mash boiled potatoes.
➢ Add soaked sabudana, ground peanuts, chillies, cumin, coriander, lemon juice, and salt. Mix well.
Shape and fry:
➢ Form into small patties.
➢ Deep fry until crisp and golden brown.
Serve:
➢ Serve hot with red chutney (onion, red chilli, tomato, garlic, and salt ground together).
2. Peanut Sundal
Ingredients
- 1 cup raw peanuts
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 3 dry red chillies
- 2 sprigs of curry leaves
- ½ tsp asafoetida powder
- 2 tbsp grated coconut
- Salt to taste
Preparation Method
Prepare the makhana:
➢ Roast half the makhana in 1 tsp ghee and set aside.
➢ Grind roasted makhana with cashews, cardamom, and saffron into a fine powder.
Cook the kheer:
➢ Boil milk and add the remaining makhana. Cook until soft.
➢ Stir in ground powder and mix well.
➢ Add sugar and boil once more until slightly thickened.
Finish and serve:
➢ Fry cashews and raisins in ghee, and add to kheer.
➢ Serve hot or chilled.
3. Lemon Poha
Ingredients
- 1 cup poha (washed & drained)
- 3 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- ½ tsp cumin seeds
- 2 green chillies, chopped
- ½ tsp ginger, chopped
- 2 sprigs of curry leaves
- 2 tbsp peanuts
- ¼ tsp turmeric powder
- ½ tsp asafoetida powder
-
½ tsp lemon juice
-
¼ cup grated coconut
-
Salt to taste
-
1 tbsp water
Preparation Method
Prepare tempering:
➢ Heat oil and add mustard, urad dal, chana dal, cumin, peanuts, chillies, ginger, and curry leaves.
➢ Sauté until golden.
Cook the poha:
➢ Add poha, turmeric, asafoetida, lemon juice, and salt.
➢ Sprinkle water, cover, and cook until soft.
Finish and serve:
➢ Mix in grated coconut.
➢ Serve hot with lemon wedges.
4. Urulakkizhangu Cutlet (Aloo Tikki)
Ingredients (Cutlet)
- 3 potatoes, boiled & mashed
- 3 green chillies, finely chopped
- Small bunch of coriander leaves, chopped
- ½ tsp red chilli powder
- ½ tsp garam masala
- 2 tbsp rice flour
- 1 tsp lemon juice
- Salt to taste
- Oil for shallow frying
Ingredients (Chutney)
- Small bunch of coriander leaves
- 2 green chillies
- 1 piece of ginger
- 1 clove garlic
- 2 tbsp grated coconut
- Salt to taste
Preparation Method
Prepare the mixture:
➢ Mash potatoes and mix with chillies, coriander, spices, rice flour, lemon juice, and salt.
Shape and cook:
➢ Form into patties.
➢ Shallow fry until golden and crisp.
Prepare chutney:
➢ Grind coriander, chillies, ginger, garlic, coconut, and salt into a smooth paste.
Serve:
➢ Serve hot aloo tikkis with fresh green chutney.
5. Makhana Kheer
Ingredients
- 2 cups makhana (lotus seeds)
- 2 tsp ghee
- 6 cashew nuts
- 3 cardamom seeds
- A pinch of saffron
- ¼ cup sugar
- 500 ml milk
- Cashews & raisins (for garnish)
Preparation Method
Prepare the makhana:
➢ Roast half the makhana in 1 tsp ghee and set aside.
➢ Grind roasted makhana with cashews, cardamom, and saffron into a fine powder.
Cook the kheer:
➢ Boil milk and add the remaining makhana. Cook until soft.
➢ Stir in ground powder and mix well.
➢ Add sugar and boil once more until slightly thickened.
Finish and serve:
➢ Fry cashews and raisins in ghee, and add to kheer.
➢ Serve hot or chilled.
The Navratri table in Tamil Nadu is as much a celebration of devotion as it is of flavour. From simple, wholesome chundal to festive sweets like makhana kheer, each recipe carries with it a sense of heritage, purity, and sharing. These dishes are more than offerings—they are moments of togetherness, made to be enjoyed with loved ones while honouring tradition. As the lamps glow and music fills the air, these humble yet soulful foods remind us that Navratri is a festival of both spirit and heart.
Recipes courtesy:
Mrs Shyamala Ravi
