This festival is dedicated to Goddess Durga and during the 9 days of Navratri, devotees worship 9 forms of Goddess Durga and pray for their well being and prosperity in life. These 9 days many prasadam recipes can be made.
In this post i'm sharing 12 prasadam recipes to make very quick and easy process. Now lets checkout each recipe with perfect measurements. The recipes I will show now are Ravva kesari, senagalu, katte pongal, chalimidi, vadapappu, panakam, vada, paramannam, rice kheer, poornalu, tamarind rice, daddojanam, chekkara pongali, poha milk sweet.
I'm sharing my Youtube Video Below, For complete measurements you can follow the post.
Now lets checkout 1st prasadam recipe.
1. Temple Style Pulihora
It is offered as prasadam or nivedyam and then served to devotees. It is also prepared during special occasions and festival seasons and served during celebration feast.
It is one of the easiest and simplest south indian rice recipe. Basically temple style pulihora can be prepared by simply mixing the spice mix with tamarind and cooked rice. You can check more Prasadam Recipes.
Now lets checkout the recipe. I am sharing my Youtube video here so it would be easy for you to follow.
Ingredients Required
- Boiled rice – 1cup
- Tamarind – small lemon size
- Salt – 2tsp or based on your taste
- Turmeric – 1/2tsp
- Jaggery – 1tbsp
- Coriander seeds – 1/2tsp
- Mustard seeds – 1/4tsp
- Pepper – 1/4tsp
- Sesame seeds – 1/2tsp
- Oil – 2tbsp
- Chanadal – 2tsp
- Uraddal – 2tsp
- Curry leaves
- Peanuts – 2tbsp
- Green chillies – 3 sliced
Preparation
- Soak tamarind for 20mins
- Cook rice and keep aside
- 20mins later squeeze juice from soaked tamarind
- Add it into a bowl and cook, add turmeric, salt, jaggery and cook till it gets thick consistency and keep aside
- Add coriander seeds, mustard seeds, pepper, sesame seeds and fry for 2 to 3mins in low heat
- Grind them to fine powder
- Now add cooked tamarind paste, grounded powder and mix all together with rice
- For tampering add peanuts, chanadal, uraddal, mustard seeds, curry leaves, sliced green chillies and fry
- Now cool the tampering for 5mins and mix with rice
- Temple style pulihora is ready now
2. Rice Kheer
What is Kheer
Kheer is Indian rice pudding made with only three basic ingredients- rice, milk and sugar. And I think that’s the reason it is so commonly made in India because the basic ingredients are so readily available everywhere.
In India when we use the word kheer, we are usually referring to the kheer made with rice. In South Indian cuisine rice pudding is called as rice payasam. Rice payasam can be made both with milk and coconut milk.
Now let us start kheer preparation. I am sharing my Youtube video here so it would be easy for you to follow
Ingredients Required
- Rice – 1/2 cup
- Milk – 1/2 litre milk
- Dry Fruits
- Ghee – 2tbsp
- Jaggery – 3/4th cup
- Elachi – 2
Preparation
1. Soak rice for 30mins2. Add half litre milk, 1 n 1/2 cup water into a pan and boil
3. Add 2tbsp ghee to a small pan and fry dry fruits of your choice and keep aside
4. Add soaked rice into boiling milk and cook till rice is cooked perfectly
5. Meanwhile add 3/4th cup jaggery, little water into a bowl and let jaggery dissolve completely
6. Drain jaggery water by adding into strainer and keep aside
7. Once the rice is cooked perfectly add jaggery water and mix
8. Add elachi powder, fried dry fruits and mix
9. Rice kheer is ready to serve
3. Vadapappu, Chalimidi,Panakam
Panakam, Chalimidi , vada pappu are 3 most popular and quick prasadam recipes which can be prepared as naivedhyam recipes in Andhra. It is usually prepared for srirama navami, Varalakshmi vratham, ganesh chaturdi and on the first day of Navratri.
All the 3 prasdams can be prepared very quickly under 10 minutes. Chalimidi is of two types. One is pachi chalimidi and it is an uncooked version which is made with rice flour and powdered jaggery. Second one is Pakkam chalimidi in which rice flour is cooked in jaggery syrup. In Telugu, it is called as Chalimidi. Today I shared Pachi chalimidi recipe. Along with this vadapappu and panakam.
Traditionally chalimidi is prepared using homemade processed rice flour. But today I shared a quick version of chalimidi using store bought rice flour/biyyam pindi. Vadapappu is also an easy, one ingredient naivedayam recipe prepared by soaking moong dal. Panakam is a sweet drink and a summer coolant that is prepared by mixing jaggery, pepper powder in water.
All the prasadams are made according to the season too. According to the particular season all the 3 vadapappu, panakam, chalimidi have very good benefits to our health. And we dont need fire to make all these 3.
Do try these 3 easy Andhra special naivedayam recipes for festivals and offer to God. As ganesh chaturdi is coming soon. Lets get into the recipe. lets check out the ingredients and preparation of this bottle gourd vada/Sorakaya garelu. I am sharing my Youtube Video Recipe here so it would be easy for you to follow.
Ingredients Required
For vadapappu
- Moong Dal - 1 cup
Preparation
1. Wash moongdal,add water and let soak for 1hr or more.
2. 1hr later remove water and vadapappu will be ready.
2. 1hr later remove water and vadapappu will be ready.
For Pachi Chalimidi
Ingredients Required:
- Rice flour - 1cup
- Jaggery - 1/4th cup
- Ghee - 1 1/2 tsp
Preparation:
1. Add rice flour, jaggery, ghee into a mixing bowl and mix all together by adding water.
2. Make soft ball and pachi chalimidi is ready for prasadam.
2. Make soft ball and pachi chalimidi is ready for prasadam.
For Panakam
Ingredients Required:
- Black pepper - 1/2tsp
- Elachi - 4
- Water - 1/2litre
- Jaggery - 100gm
Preparation
1. Grind black pepper into coarse powder and keep aside.
2. Grind elachi and keep aside.
3. Now add 1/2 litre water into a mixing bowl and add jaggery into it.
4. Stir it continuously till jaggery melts.
5. Now strain the jaggery water so that impurities will be separated.
6. Now add grounded black pepper and elachi powders and mix all together.
7. Finally strain them and panakam is ready to serve as prasadam.
2. Grind elachi and keep aside.
3. Now add 1/2 litre water into a mixing bowl and add jaggery into it.
4. Stir it continuously till jaggery melts.
5. Now strain the jaggery water so that impurities will be separated.
6. Now add grounded black pepper and elachi powders and mix all together.
7. Finally strain them and panakam is ready to serve as prasadam.
Chickpea Fry Recipe is a dish that is often served as a prasadam or offering in the temples of Southern India. This is also served in every home that celebrates the festival of dolls during the Navaratri Season.
Lets get into the recipe. I am sharing my Youtube video here so it would be easy for you to follow
Ingredients Required
- Bengal Gram – 1cup
- Oil – 2tsp
- Salt – 1tsp
- Red chilli powder – 1tsp
- red chillies – 2
- Chanadal – 1tsp
- Uraddal – 1tsp
- Mustard seeds – 1tsp
- Curry leaves
Preparation
1. Soak bengal gram for 6 to 8hrs
2, 8hrs later add them into cooker and cook for 4 whistles in high heat, 5mins in low heat
3. 4whistles later, add them to strainer and keep aside
4. For tampering add oil to heated pan
5. Add red chillies, chanadal, Uraddal, mustard seeds, curry leaves and let fry
6. Add boiled chickpeas and mix
7. Add salt, red chilli powder and fry for 2mins
8. Chickpeas ready to serve
5. Pongal
Ven pongal is a very easy and comfort food. A famous South Indian breakfast
It is a delicious South Indian porridge made with rice and yellow moong lentils. It can be made sweet or savory. Here I share the savory version of pongal recipe known as Ven Pongal or Khara Pongal laced with the wonderful flavors of cumin, asafetida, curry leaves, ginger and black pepper.
Nutritional benefits of Pongal
The food that is served during the festival is highly nutritious and good for health. This is because great care is taken to serve foods that are good for your well-being and will sustain you through the year.
I am sharing my Youtube video here so it would be easy for you to follow
Ingredients Required
- Rice – 1cup
- Moongdal – 1/2cup
- Ghee- 2tbsp
- Ginger – small piece chopped
- Cumin seeds – 1/2tsp
- Green chillies – 1 chopped
- Pepper – 1/4tsp
- Cashews – 5 or 6
- Curry leaves
- Red chillies
Preparation
1. Add 1 cup rice, 1/2cup moongdal into a bowl and clean once2. Add water and let soak for 20mins
3. 20mins later add ghee to cooker
4. Add chopped ginger, cumin seeds, green chillies, pepper, cashews, curry leaves, red chillies and fry
5. Add soaked rice, moongdal and mix
6. Add 6cups water (4times for the quantity of rice) and mix
7. Close lid and cook for 3whistles
8. 3whistles later pongal is ready to serve
6. Sweet Pongal / Paramannam / Ksheerannam / Navrathri Recipes
Ksheerannam or milk pongal is a milk delicacy made with rice, Which is offered to god and distributed in many temples as prasad in Danurmasam. Ksheera anna is simple and easy to make recipe prepared by cooking rice with milk and added to rock sugar candy/sugar, seasoned with ghee cardamom powder and nuts, which tastes rich and yummy in taste. Try and enjoy this traditional recipe as a nievedyam/prasad on special occasions.
Lets check out the recipe. I am sharing my Youtube video here so it would be easy for you to follow.
Ingredients Required
- Rice – 1cup
- Milk – 4cups, water – 2cups
- Ghee – 2tbsp
- Jaggery – 3/4th cup
- Cashews – 10 to 15
- Kismis – 10
Preparation
1. Add rice into bowl, clean once2. Add water and let rest for 20mins
3. Add 4cups milk, 2cups water and boil them
4. Meanwhile add jaggery into a bowl, turn on the stove and let it melt completely
5. Strain jaggery water and keep them aside
6. Fry dry fruits of your choice and keep aside
7. Milk is boiled now
8. Add soaked rice into milk and cook well
9. Turn off the stove and add strained jaggery water and mix
10. Finally add fried dry fruits and mix
11. Sweet pongal is ready to serve
7. Temple Style Daddojanam
It is a traditional temple style curd rice recipe made with mashed rice and whisked yogurt. it is typically made in south indian temple and served as prasadam and hence made with minimal and particular ingredients. having said that the dish can also be served as a lunch box meal or even for morning breakfast with leftover rice.
Naturally, there have been many variations to this basic recipe which varies with the demography and also the purpose it is made. one such traditional variation is the andhra style daddojanam recipe which is specifically made in the temple and served as prasadam. You can check more Prasadam Recipes.
Lets get Started the recipe. I am sharing my Youtube video here so it would be easy for you to follow.
Ingredients Required
- Rice – 1cup
- Curd – 1cup
- Milk – 1cup
- Salt – 2tsp
- Oil – 1tbsp
- Red chillies – 1
- Chopped ginger – small piece
- Green chillies – 1
- Chanadal – 1tsp
- Uraddal – 1tsp
- Mustard seeds – 1tsp
- Cumin seeds – 1tsp
- Curry leaves
Preparation
1. Add 1cup milk to boiled rice and mix and let rest for 10mins2. 10mins later add curd, salt and mix
3. For tampering add oil, red chillies, chanadal, uraddal, mustard seeds, cumin seeds, chopped ginger, green chillies,curry leaves and fry
4. Let it cool for 5mins
5. 5mins later add it to curd rice and mix
6. Temple style daddojanam is ready to serve
8. Chekkara Pongali
Chakkara pongali or Sakkra pongali (Sakkra meaning-sugar or sweet) as it is commonly known as is a sweet porridge of rice & yellow moong dal. There are different ways of preparing this dish & is generally offered to God as "Naivedyam" in many South Indian houses during pooja. It is served as a prasadam in many temples of the South.
The sweet pongal or chakkara pongal is especially prepared during the celebration of sankranti festival and served as prasadam in many south indian temples.
Lets start the preparation of chekkara pongali in easy way which everyone can prepare easily. I am sharing my Youtube video here so it would be easy for you to follow
Ingredients Required
- Rice – 1cup
- Moong dal – 1/2cup
- Sugar – 1 n 1/2 cup
- Cashews – 10 to 15
- Dry coconut pieces – 10
- Kishmis – 10
- Ghee – 2tbsp
Preparation
1. Add rice and moongdal into a cooker and fry for 3 to 4mins2. Turn off the stove and clean them once
3. Add 3cups(double quantity of grains) water and cook for 3whistles
4. Meanwhile add 1 n 1/2 cup sugar and 1/2 cup water and let sugar dissolve completely
5. Cook for 3 to 4mins and turn off the stove
6. 3 whistles later add sugar syrup into cooked rice and mix
7. Add fried dry coconut pieces, cashews, kismis and mix
8. Finally add a pinch of elachi powder and mix
9. Poha Instant Sweet
Sweet Milk Poha is a unique and a sweet twist to the regular poha recipes. This breakfast recipe is extremely delicious and satisfies those early morning sugar cravings. Made from poha cooked in milk along with jaggery syrup, this easy recipe doesn't need much effort from your end and is extremely filling for the stomach.
Lets check out the recipe. I am sharing my Youtube video here so it would be easy for you to follow.
Ingredients Required
- Poha – 3/4th cup
- Jaggery – 3/4th cup
- Milk – 1/2 litre
Preparation
1. Add poha, jaggery, boiled milk into a bowl and let rest for 30min2. 30min later jaggery will melt completely and sweet will be ready
10. Poornalu
Poornam boorelu recipe – one of the most popular sweet snack from Andhra cuisine is poornam boorelu.
These are deep fried snacks made with a stuffing of chana dal+jaggery and coated with rice+urad dal batter (similar to dosa batter).
During festival occasions in Andhra Pradesh and Telangana boorelu is prepared and offered as naivedyam to the deities.
Lets check out the recipe. I am sharing my Youtube video here so it would be easy for you to follow.
Ingredients Required
For Batter preparation
- Uraddal – 2cups
- Rice – 4cups
- Salt – 2tbsp
For sweet preparation
- Chanadal – 1cup
- Jaggery – 1cup
Preparation
For batter preparation
1. Add 2cups uraddal into a bowl2. Add 4cups rice
3. Add water and soak for about 8hrs
4. 8hrs later add uraddal and rice into mixer grinder and grind to fine and thick batter and let rest for half an hour to 1hr
5. 1hr later add salt and mix, if required you can add water and mix to get perfect consistency and keep aside
For sweet preparation
1. Add 1 cup chanadal into a bowl , add water and soak for 20mins to half an hour2. 20mins later add it to cooker and cook for 7 to 8 whistles
3. Now open lid and mash cooked chanadal completely
4. Add it into a pan,add jaggery and mix
5. Cook till the consistency for making balls
6. Turn off the stove and start making round balls
7. Add oil for deep fry
8. Dip sweet balls into batter and drop them into hot oil
9. Fry till colour changes
10. Poornalu ready to serve as prasadam
11. Ravva Kesari
Ravva kesari special prasadam for dussehra.
It is a popular and delicious South Indian sweet made from rava. Rava kesari is made during festivals as well as during poojas or auspicious occasions. It is also made for breakfast.
The main ingredients in a rava kesari are ghee, rava, sugar, water and saffron or orange food color. Lets get into the video. I am sharing my Youtube video here so it would be easy for you to follow.
Ingredients Required
- Bombay Ravva (sooji)- 1cup
- Sugar – 1 n 1/2 cup
- Water – 3 cups
- Ghee – 1/2cup
- Cashews – 10 to 15
- Food colour – a pinch (optional)
Preparation
1. Add ghee to heated pan, fry cashews and keep aside2. To the same pan add sooji and fry for 2 to 3mins in medium heat
3. Now add sugar and add water, turn on the stove and let sugar dissolve completely
4. Now add fried sooji and mix
5. Add 1/2 cup ghee and mix
6. Add a pinch of food colour with water and add into it
7. Finally mix everything till sooji is cooked perfectly
8. Finally add fried cashews and mix
9. Ravva kesari is ready to serve
12. Medu Vada
Vada is one of the easiest breakfasts to make. Now lets get started the process. I am sharing my Youtube video here so it would be easy for you to follow
Ingredients Required
- Uraddal – 1cup
- Green Chillies – 5 or 6
- Salt – 2tsp
- Oil for deep fry
Preparation
1. Soak chanadal for 6 to 8hrs (overnight)2. 8hrs later add green chillies and soaked uraddal into a mixer grinder and grind to thick batter
3. Add oil for deep fry into a pan
4. Prepare vada and drop into hot oil
5. Vada is ready to serve,tastes good with coconut chutney