Today I am presenting the recipe for Shakhannam, which is offered as naivedyam to the Devi on the 7th day of Navratri (Aaswayuja Suddha Saptami – October 16, 2018) at the Kanaka Duraga temple at Vijayawada.
Shakhannam is essentially a simple dish that can be viewed as a rice with a lot of vegetables (aka Satvik Vegetable Pulav or Vegetable Pulav without Onion, Garlic or Garam Masala).
I absolutely love this rice because it is mild and is replete with the aroma or ghee and ginger.
You may also be interested in this post that details the alankaarams for Kanaka Durgamma Devi, associated naivedyam and colours.
Here is also a list of sundal recipes for navratri.
Recipe for Shakhannam | Satvik Vegetable Pulav for Navratri
This is the recipe for Shakhannam, a Satvik Vegetable Pulav offered to the Devi on the 7th day of Navratri.
- 2 Cups Diced Mixed Vegetables such as Carrots, Cauliflower, Potato, and French Beans (~200 gms; No onion)
- 1 Cup Rice (~100 gms)
- 1 tbsp Grated Ginger
- 1 tbsp Finely Chopped Green Chillies
- 1 tbsp Ghee
- Salt to Taste
Wash the rice well and pressure cook it in 1.75 cups of water till done.
Let the pressure cooker cool and take the rice out. Let the rice cool and dry a bit.
In a kadai, melt the ghee.
Add cumin seeds and let them crackle a bit.
Add green chillies and grated ginger.
Add the potatoes and stir-fry for 1-2 minutes.
Add all the other vegetables and mix well.
Add salt and about 1/3 cup water.
Mix well and cook covered for 10 minutes or till the potato is cooked.
Ensure all water has evaporated.
Turn off the heat and mix in the rice.
Garnish with fresh coriander of required.
Serve with Cucumber Raita.
How to Make Shakhannam | Satvik Vegetable Pulav for Navratri
- Cooking the Rice
- Wash the rice till the water runs clear.
- Add 1.75 cups of water and pressure cook rice till done. Use a little less water than you usually use to cook the rice.
- After the pressure cooker has cooled, take the rice out and leave it out. This will help the moisture in the rice dry out. You can also spread the rice on a plate or a cotton cloth.
- Making the Shakhannam
- In a kadai or wok, over medium heat, melt the ghee.
- Add the cumin seeds.
- When the cumin seeds crackle and start to change colour, add the chopped green chillies and grated ginger.
- Mix well.
- Immediately, add the potatoes and stir-fry for a couple of minutes.
- Add all the other vegetables, salt and 1/3 cup water.
- Mix well and cover.
- Cook covered till the potato is cooked. You should be able to cut the potato with a spoon.
- Cook without covering till all water has evaporated.
- Remove from heat and add the rice.
- Mix well with a gentle hand.
- Cover and let the Shakhannam rest for about 10 minutes.
- Garnish with fresh coriander, if you wish.
- Serve with Cucumber Raita.