Coconut rice & Chickpeas sundal- Navarathiri-Day 8 Prasadham | Gayathiri's Cookbook

Navrathiri is a nine days festival dedicated to goddess Durga.During these 9 nights and 10 days, goddess Durga is worshipped in 9 different forms.Numerous rituals are followed during Navratri. These rituals vary from state to state and within a state region to region.During Navratri, various dolls are collected and displayed in multiple steps for public viewing. The displaying of dolls during "Golu festival" is so popular that it is also known as doll festival.

In South India, apart from public display of dolls, 9 days of Navratri are divided into three equal numbers of days. Goddess Durga as Kali is worshipped during the first 3 days of Navratri. After Goddess Durga, for next 3 days Goddess Lakshmi, the goddess of wealth and prosperity is worshipped. During the last 3 day of Navratri Goddess Saraswati, the goddess of learning and knowledge is worshipped.
Each day of the festival stands for an auspicious colour, which is dedicated to all the avatars of the Goddess.

Day 8 - Prasadham

Coconut rice ingredients:
Rice- 1 cup
Salt- 1/2 tsp
Oil- 2 tsp
Mustard seeds- 1 tsp
Uraddal- 1 tsp
Channadal- 1 tsp
Green chillies-4
Curry leaves- for garnishing
Shredded coconut- 1 cup
Ghee- 2 tsp
Directions:
1.. Heat 2 tsp oil. Add 1tsp mustard seeds, 1 tsp uraddal, 1 tsp channadal and 4 green chillies. Fry until dal turn golden brown.
2.Add curry leaves,2 tsp ghee and 1 cup shredded coconut. Saute for 2 minutes.
3.Add 1 cup cooked rice and 1/2 tsp salt. Mix it well.
Coconut rice is ready!!!

Ingredients for Kothukadalai sundal:
Kondaikadalai(chickpeas)- 1 cup
Salt- 1 tsp
oil- 2 tsp
Mustard seeds-1/2 tsp
Uraddal- 1/2 tsp
Red chillies- 2
Curry leaves- for garnishing
Shredded coconut- 1/4 cup

Directions:
1.Soak 1 cup chickpeas in water for 4-6 hours.Pressure cook chickpeas with 1 tsp salt for upto 4 whistles. Strain the water and keep it aside.
2.Heat 2 tsp oil. Add 1/2 tsp mustard seeds, 1/2 tsp uraddal and 2 red chillies. Fry until dal turn golden brown.Add curry leaves and 1/4 cup shredded coconut. Saute for 2 minutes.
3. Add cooked chickpeas and mix well.

Kondaikadalai sundal is ready!!