Chaitra Navratri Day 1 : Prasad for Maa Shailputri!!!

S Venkateshwari
Chaitra navratri Day 1 : prasad for Maa Shailputri!!!

It's officially party season again this year. All around the nation, Chaitra navratri is celebrated with great fanfare each year. The Hindu community celebrates Chaitra navratri, a nine-day celebration honoring Goddess Durga. navratri means "nine nights," as each day is devoted to a different Maa Durga form. Maa Shailputri, Maa Brahmacharini, Maa Chandraghanta, Maa Kushmanda, Maa Skandamata, Maa Katyayani, Maa Kaalratri, Maa Mahagauri, and Maa Siddhidatri are the nine incarnations of Maa Durga. Chaitra navratri will take place this year from april 9 to april 17.

Devotees adore Maa Durga in her various manifestations and observe a full day of fasting during Chaitra Navratri. Maa Shailputri has the first day of Chaitra navratri devoted to her. Maa Shailputri, literally "daughter of the putri," is regarded as one of the most sublime incarnations of Goddess Durga. Shail signifies mountains. The devotees prepare Maa Shailputri's bhog with great care and devotion. Maa Shailputri is offered Sabudana Khichdi as bhog.

To celebrate the first day of Chaitra navratri, we have prepared a simple recipe for Sabudana Khichdi bhog for Maa Shailputri.

Ingredients: 1 cup water, 1 cup soaking sabudana (sago), 1 cup salt, and a large pinch of salt

For the skinless Khichdi Peanuts: ½ cup ghee, 2 tablespoons cumin seeds, 1 teaspoon green chili Chopped: 1 no; chopped ginger: 2 tsp

Diced tomato: ½ cup

Boil and chop one cup of potatoes; add one sprig of curry leaves; salt to taste

Powdered black pepper, to taste

Handful of lemon, ½ no chopped coriander

Technique: Rinse the sabudana and let it soak in salted water for four to five hours. Next, dry roast the peanuts and use a blender to roughly crush them. Heat up some ghee in a skillet, then add the chopped potatoes, tomatoes, ginger, green chilies, and jeera and sauté everything. Stir in the crushed peanuts and curry leaves. Sabudana that has been soaked should be added along with pepper, salt, and lemon juice. Cook until the sabudana becomes transparent. Serve hot, garnished with freshly chopped coriander leaves.

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