Navaratri Recipes from Across India: 9 Regional Dishes to Cook This Festival

Every part of India celebrates Navaratri in its own way. In Gujarat it is Garba, in Bengal it is Durga Puja, and in the South it is Golu, but one thing is common everywhere: food. Some households fast and avoid grains, onion and garlic, while others, especially in Bengal, celebrate with a full festive feast.

The same dish also travels under different names. Rice kheer is Akki Payasa in Karnataka and Payesh in Bengal, and coconut rice is Thengai Sadam in Tamil Nadu and Narali Bhat in Maharashtra. Here are nine dishes from across the country, with the regions where each one is most popular.

Where each dish is popular

Dish	Popular in
Sabudana Khichdi	Maharashtra and Gujarat
Kuttu Puri with Aloo Sabzi	Uttar Pradesh and North India
Makhane Ki Kheer	Punjab
Bhogar Khichuri	West Bengal
Ghugni	Odisha
Chana Sundal	Tamil Nadu and Andhra Pradesh
Coconut Rice	Tamil Nadu, Andhra Pradesh, Telangana and Maharashtra
Payasam	Karnataka, Andhra Pradesh, Telangana, Kerala and West Bengal

Sabudana Khichdi

Popular in: Maharashtra and Gujarat

Sabudana (tapioca pearls) is one of the most loved festival ingredients, and khichdi and vada are staples on Gujarati and Maharashtrian tables. Soaked pearls are cooked with peanuts and potatoes for a filling, energy-rich dish.

Time: About 20 minutes (plus soaking)

Ingredients: 1 cup sabudana (soaked 4 to 6 hours), 2 tbsp ghee, 1 tsp cumin, 2 green chillies, ½ cup roasted crushed peanuts, 1 boiled potato (cubed), rock salt, 1 tsp lemon juice, chopped coriander.

Method

1.       Drain the soaked sabudana fully so the pearls stay separate.

2.       Heat ghee in a pan and add cumin and green chillies.

3.       Add the potato and peanuts and sauté for 2 minutes.

4.       Add the sabudana and rock salt, and stir gently on low heat for 4 to 5 minutes until the pearls turn translucent.

5.       Finish with lemon juice and coriander.

Tip: Do not add water. Soaked sabudana already holds enough moisture, and extra water makes it gummy.

Kuttu Puri with Aloo Sabzi

Popular in: Uttar Pradesh and North India

Buckwheat (kuttu) and water chestnut (singhara) flours replace regular wheat flour in many North Indian homes during Navaratri. The crisp puris are usually served with a simple, lightly spiced potato curry.

Time: About 40 minutes

Ingredients: For the puri: 1 cup kuttu flour, 2 boiled and mashed potatoes, rock salt, ½ tsp cumin, oil for frying. For the sabzi: 3 boiled potatoes (cubed), 1 tbsp ghee, 1 tsp cumin, 1 tsp grated ginger, 1 green chilli, rock salt, ½ tsp amchur, coriander.

Method

1.       Knead the kuttu flour, mashed potato, rock salt and cumin into a firm dough, adding a little water only if needed.

2.       Roll into small rounds and deep fry in hot oil until puffed and golden.

3.       For the sabzi, heat ghee, add cumin, ginger and green chilli.

4.       Add the potatoes, rock salt and about ½ cup water, and simmer for 5 minutes, lightly mashing a few pieces to thicken the gravy.

5.       Finish with amchur and coriander and serve hot with the puris.

Tip: Mashed potato in the dough stops kuttu puris from cracking and tearing while rolling.

Makhane Ki Kheer

Popular in: Punjab

Roasted fox nuts (makhane) are a Punjabi festive favourite, served in curd and raita and also cooked into a creamy kheer that is light yet rich.

Time: About 35 minutes

Ingredients: 1 cup makhana, 1 tbsp ghee, 1 litre full-fat milk, 3 tbsp sugar, ½ tsp cardamom powder, a few saffron strands, chopped almonds and pistachios.

Method

1.       Roast the makhana in ghee on low heat until crisp, then set aside half whole and coarsely crush the rest.

2.       Bring the milk to a boil, then simmer on low heat for 10 to 12 minutes.

3.       Add the crushed makhana and simmer for 8 to 10 minutes until the kheer thickens.

4.       Add sugar, cardamom, saffron and the whole makhana, and cook for 3 more minutes.

5.       Garnish with nuts and serve warm or chilled.

Tip: Add the whole makhana at the end so it keeps a little bite.

Bhogar Khichuri

Popular in: West Bengal

In Bengal, Navaratri is celebrated as Durga Puja, and bhog khichuri, a fragrant rice and lentil dish, is a highlight of the festive offering. It is served soft and porridge-like, often with fried vegetables and chutney.

Time: About 35 minutes

Ingredients: ¾ cup gobindobhog or short-grain rice, ½ cup roasted moong dal, 1 cup mixed vegetables (cauliflower, peas, potato), 1 tbsp ghee, 1 bay leaf, 1 tsp cumin, 1 tsp grated ginger, ½ tsp turmeric, a pinch of sugar, salt, about 4 cups water.

Method

1.       Rinse the rice and dal together and drain.

2.       Heat ghee in a pot and add the bay leaf, cumin and ginger.

3.       Add the vegetables and turmeric and sauté for 2 minutes.

4.       Add the rice, dal, salt, sugar and water and bring to a boil.

5.       Cover and cook on low heat for 20 to 25 minutes until soft and porridge-like, then finish with a spoon of ghee.

Tip: Roasting the moong dal first gives bhog khichuri its signature nutty aroma.

Ghugni

Popular in: Odisha

Dried white peas are a popular festive dish in Odisha. Ghugni is a warm, lightly spiced curry of peas and potato that is often topped with chopped onion, coconut and coriander.

Time: About 45 minutes (plus soaking)

Ingredients: 1 cup dried white peas (soaked overnight), 1 potato (cubed), 1 tbsp oil, 1 tsp cumin, 1 bay leaf, 1 tsp ginger paste, 1 tomato (chopped), ½ tsp turmeric, 1 tsp coriander powder, 1 tsp garam masala, salt, coriander.

Method

1.       Boil the soaked peas with salt until soft, about 25 to 30 minutes.

2.       Heat oil, and add cumin and bay leaf, then ginger paste.

3.       Add the tomato, turmeric and coriander powder and cook until soft.

4.       Add the peas, potato and about 1½ cups of the cooking water, and simmer for 10 to 12 minutes.

5.       Finish with garam masala and coriander.

Tip: Mash a few peas into the gravy to thicken it naturally.

Chana Sundal

Popular in: Tamil Nadu and Andhra Pradesh

Sundal, a tempered legume snack, is served on all nine days of Navaratri in Tamil Nadu and Andhra Pradesh. Chickpeas are the classic choice, and moong, cow peas and sweet corn are popular too.

Time: About 30 minutes (plus soaking)

Ingredients: 1 cup dried white chickpeas (soaked overnight), 1 tsp oil, 1 tsp mustard seeds, 1 tsp urad dal, 1 dried red chilli, a pinch of asafoetida, curry leaves, ¼ cup grated coconut, salt.

Method

1.       Boil the soaked chickpeas with salt until just soft but not mushy, and drain well.

2.       Heat oil and add mustard seeds, urad dal, red chilli, asafoetida and curry leaves.

3.       Add the chickpeas and toss for 2 minutes.

4.       Stir in the coconut and serve warm.

Tip: Save the cooking water and use it in soups or dal.

Coconut Rice

Popular in: Tamil Nadu, Andhra Pradesh, Telangana and Maharashtra

The same dish goes by several names: Thengai Sadam in Tamil Nadu, Kobbari Annam in Andhra Pradesh and Telangana, and Narali Bhat in Maharashtra. It is a fragrant, mildly spiced rice that is a common festive offering.

Time: About 25 minutes

Ingredients: 1 cup cooked rice (cooled), ½ cup fresh grated coconut, 1 tbsp ghee or coconut oil, 1 tsp mustard seeds, 1 tsp chana dal, 2 tbsp cashews, 1 dried red chilli, curry leaves, salt.

Method

1.       Heat ghee and add the mustard seeds, chana dal, cashews and red chilli.

2.       Add the curry leaves and grated coconut and sauté for 2 minutes.

3.       Add the cooked rice and salt, and toss gently to combine.

4.       Serve warm.

Tip: Use rice that has cooled slightly so the grains stay separate.

Payasam

Popular in: Karnataka, Andhra Pradesh, Telangana, Kerala and West Bengal

Rice kheer is loved across the country under different names: Akki Payasa in Karnataka, Bellam Paramannam or Annam Payasam in Andhra Pradesh and Telangana, and Payesh in West Bengal. Made with milk, rice and jaggery or sugar, it is a classic festive offering.

Time: About 45 minutes

Ingredients: ¼ cup rice, 1 litre full-fat milk, ½ cup jaggery or sugar, ½ tsp cardamom powder, 1 tbsp ghee, chopped cashews and raisins.

Method

1.       Rinse the rice and cook it in the milk on low heat, stirring often, for 30 to 35 minutes until creamy.

2.       Fry the cashews and raisins in ghee until golden.

3.       If using jaggery, turn off the heat and let the kheer cool slightly before stirring it in, to prevent curdling.

4.       Add cardamom and the fried nuts and serve warm.

Tip: Stir often and keep the heat low so the milk does not stick or scorch.

Final thoughts

Navaratri food is a reminder of how varied and connected India's kitchens are. Pick one dish from your own region and try one from somewhere new this festive season. Happy Navaratri!