Chaitra Navratri is a widely celebrated festival in India that is observed by people of the Hindu religion. The festival which is celebrated over a period of nine days during the months of March or April is observed by devotees in India. They worship Goddess Durga, who is known for her unshakable strength as well as power and seek blessings from her. Devotees pray for inner strength and the ability to fight against the wrong without compromising their morale. Chaitra Navratri also marks the beginning of a Hindu New Year. According to the scriptures, this world came into existence on this date. Thus, the first day of Navratri is dedicated to Goddess Shailputri, also known as Shailputri who is described in the scriptures as the daughter of The ‘Shila’ (which means rock or the mountain).
It is believed that Goddess Shilaputri rules over the Moon and provides all kinds of fortune to her devotees. The colour of the first day is Royal Blue. Therefore, devotees are often seen in royal blue-coloured clothes and offer ghee as bhog to the goddess. On the first day of the Chaitra Navratri, one can prepare a wide variety of dishes such as shakarkandi ka halwa, rajgire ki barfi or sabudana khichdi.
Here, we bring to you an interesting recipe prepared from beetroot as well as sweet potato and is popularly called the sabudana khichdi.
This is my healthy twist to the regular sabudana khichdi. Since we all know that beetroot is full of essential nutrients and serve as a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin. On the other hand, Sweet potatoes are nutritious, high in fiber and delicious as well as rich in antioxidants. Below, find the full recipe:
- 1 cup soaked sabudana
- 1 small size boiled sweet potato
- 1 small size beetroot (grated)
- 1 tsp ginger chilli fresh paste
- 1/4 cup peanuts roasted
- 1/2 teaspoon jeera
- 4 – 5 curry leaves
- 2 table spoon finely chopped coriander leaves
- 1/2 tsp lime juice
- 2tbs ghee
- Sedha salt according to taste
- Heat ghee or in a pan on medium flame
- Then add cumin, ginger green chillies paste and curry leaves.
- Saute for minute and then add grated beetroot.
- Now add roughly mashed or small cubed sweet potato.
- Add salt along with it, mix it well
- Now add roasted peanuts and sabudana in pan
- Regulate the flame on high, Stir and saute for 2 to 3 minutes or until transparent.
- Switch off the flame and add lemon juice, Garnish with coriander leaves, Serve with masala yogurt
By Chhaya Raghuvanshi