Feasting is an important feature of Dussehra (Vijayadashami) celebrations. Explore some scrumptious and easy Dussehra recipes here.
Dussehra is one of the most important festivals of India. It is celebrated throughout the country. The Dusshera of Mysore is very famous in terms of grandeur and splendor. Each region of the country has its own specialty in the celebrations. There are places which are famous for wonderful Ram-Lila where as there are places which are known for their grandeur in Ravan- Dahan. As Dusshera is the festival of the victory of ‘Good over Evil’, the celebrations represent the belief of the people that truth always triumphs.
As Dusshera is considered to be a festive occasion varieties and special cuisine are made on the day. Since in most of the Hindu communities, people keep fast and eat only one meal a day at sunset, meal is made special and delicious. Also, as it is mandatory to eat vegetarian courses on sacred occasions, the diet is strictly vegetarian. Even onion and garlic are not allowed as they are not considered as a part of ‘Satvik food’ that is eaten on the festive occasion.
Special ingredients and vegetables are used for the dishes, which vary from place to place and family to family. In spices only red chilies, turmeric and cumin seeds and only rock salt are allowed. Dairy products fruits and nuts form the staple diet of this occasion. In these limited options, people in various regions of the country have discovered some extremely scrumptious dishes which are easy to cook also. Here are some of the interesting recipes that you can try during Dusshera.
Recipes for Dusshera
- 1 cup Sabudana (sago)
- 1/2 tsp Sugar
- 2 Green Chillies (finely chopped)
- 1/2 cup Groundnuts (coarsely crushed)
- 1 Potato (boiled & peeled)
- 2 tsp Oil
- 1/4 tsp Mustard Seeds
- 1 Pinch Hing (asafoetida)
- 2 tbsp Coconut (fresh & grated)
- Salt to taste
- Coriander Leaves
- Curry Leaves
- Wash and soak the sabudana (sago) in water for minimum 2 hrs so that it becomes light.
- Cut the potatoes into small cubes and mix crushed groundnuts, sugar and salt to it.
- Heat the oil in a pan and add mustard seeds to it. When the mustard seed start crackling, add cumin seeds, green chillies and curry leaves to the oil.
- Now add the potatoes to the pan stir the mixture and fry well.
- Once the potatoes are fried, mix the sabudana mixture to it and fry gently.
- Mix the grated coconut and garnish with coriander leaves.
- Sprinkle few drops of lemon juice over it and serve hot.
Kuttu Ki Puri
- 1 cup Kuttu Ka Atta (buckwheat flour)
- 1/4 cup Coriander Leaves (chopped)
- 1 Potato (boiled & mashed)
- 2 Green Chilies (chopped)
- 1 tbsp Oil
- Salt to taste
- Water (for kneading)
- Oil (for deep frying)
- Take kuttu, coriander leaves, potato, green chilies, 1tbsp oil and salt in a flat-bottomed vessel.
- Add water and knead a little to make firm dough.
- Make small round balls from the dough and roll out each ball to form a puri.
- Simultaneously, heat oil in a frying pan and fry till the puri turns dark brown.
- Serve with aloo ki sabzi or green chutney.
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