Varalakshmi Vratam falls on August 9, 2019. This Pooja is performed by married women in Andhra Pradesh, Karnataka, and Tamil Nadu to pray for the well-being of their families.
As with all Indian festivals, food plays a very big role. Here is a collection of Varalakshmi Vratam Naivedyam Recipes.
Kandi Podi is the traditional recipe from Andhra Pradesh made with roasted tuvar and chana dal.
Akin to Paruppu Podi of Tamil Nadu, this high-protein mixed dal powder is eaten with rice and ghee/sesame oil.
Palakayalu are deep-fried rice flour dough balls made for Krishna Janmashtami or Gokulashtami in Andhra Pradesh and Telangana.
They are Andhra’s version of Tamil Nadu’s Uppu Seedai.
Devonshire Honey Cake is a simple cake that celebrates the flavour of honey in the best possible way.
The recipe for this delicious tea cake is easy to follow and I hope you do try it.
Dahi Bhindi (also called Dahiwale Bhindi) is a mellow dish that is a great accompaniment to both rice and roti.
And it is super easy to make too. 🙂
This is a Spicy Milagai Podi (Molaga Podi or Idli Chutney Powder) made with tuvar dal, udad dal, tamarind and two types of chillies.
I learnt this recipe from my dear friend Anupama, after she first gifted me a bottle of this spicy Idli Chutney Powder and I fell in love with it.
Telaga Pindi Kura is a dry curry made in Andhra Pradesh and Telangana with the residue of sesame seeds from which oil has been extracted,
The residue is called Telaga Pindi and is very rich in protein, folic acid, iron and calcium. It is very beneficial in increasing lactation in new mothers and in helping the healing process after an injury/surgery.
Lal Bhoplyacha Bharit is a traditional Maharashtrian dish that can be best described as Kaddu Raita or Pumpkin Raita.
This mildly sweet raita pairs well with rotis and is made often in my home.
In India, some version of Dahi Poha/Chuda Dahi is offered as prasad on Gokulashtami (Krishna Janmashtami).
Maharashtra’s version is called Gopalkala, and is made with poha, dahi, cucumber, and coconut.
Gopalkala is also an excellent one-dish meal on a sweltering summer day.
Sumac Hummus is the traditional Hummus in which I used the tangy Sumac instead of lemon juice.
Sumac powder is widely used in middle-eastern cuisine as a flavouring agent and I have quite got addicted to its flavour.
This recipe for Lasooni Palak has many things going for it: it is easy-to-make (~30 minutes), needs a few common ingredients, and is just delicious.
This garlicky spinach gravy is also multi-functional, serve it by itself or use as a base for Lasooni Palak Paneer or mixed vegetables.
This Bhindi Shengdanyachi Bhaji is a traditional Maharashtrian recipe.
Essentially, it is a simple Bhindi Fry spiced with roasted peanut powder.
