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Naivedya Dishes

On this page I'll include the dishes that are traditionally offered to God (Niveda in sanskrit is for offering hence Naivedya items). As a matter of fact, God will accept any food offered with sincerity and purity of heart. The scriptures recommend consumption of saatvik (pure, rejuvenating, nourishing) food items only. Hence the practice is to offer the same to God. The offered food is considered holy and spiritually nourishing as well

In traditional naivedyas there is no usage of onion and garlic. According to shastras onions and garlic are not considered to be "saatvic".

The following are naivedya items:
  • 1.Tamarind Rice
  • 2.Hayagreeva
  • 3.Gugri(Chana usuli)
  • 4.Shavige Paayasa
  • 5.Shira
  • 6.Kosambari
  • 7.Hoorna

    Tamarind Rice(Huli Chitranna)
    Ingredients:
    • Tamarind water-1/2 cup
    • Chana dal-1 tbsp
    • Peanuts - 2 tbsp
    • Curry leaves- 20
    • red chillies - 3

    Preparation:


    Make mustard or jeera vaggarini(vagar) and add peanuts, chanadal, turmeric, a pinch of hing. As the dal and peanuts turns brown add tamarind water, curry leaves, red chillies, salt and allow it to boil until it thickens into a paste. To this paste mix the cooked rice(2 cups) .

    Other version of chitranna: Everything is same except that you add Saaru pudi and jaggery and add only one red chilli(if needed).

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    Hayagreeva
    Ingredients and method:
    • 1 cup of cooked chana dal
    • 1 tbsp of poppy seeds(gas gasi)(roasted in a tsp of ghee)
    • 1/4 cup of grated coconut(fresh or dry)
    • 3/4 cup of jaggery
    • 1 tsp of cardamom powder
    • 1/2 tsp of ground saffron
    • roasted cashews and raisins(roasted in 1 tbsp of ghee)

      Mix all the above ingredients in a non-stick pan and allow it to boil. Finally add 1 tbsp of ghee.


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      Chana usuli
      Ingredients and Method:
      • Overnight soaked chana-2cups
      • Fresh grated coconut-1/4 cup

      Heat the oil in a vessel. Add mustard seeds. After they stop popping, add turmeric, hing, 2 to 3 red chillies, and add soaked chana. Add 1/2 cup of water allow it to cook.Add salt ot taste. Then add a tbsp of lime juice and garnish with coconut.

      If you do not want red chillies, take 2 to 3 green chillies(ground), 2 tsp of dhania power and 1 and 1/2 tsp of jeera powder.Add this to the cooked chana and allow it to cook for some more time.


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      Shavigi Paayasa
      Ingredients and Method:

      Please refer to vermicelli paayasa.The only difference is for naivedyas, we use home made shaavigi and not the commercial one's. If you do not have home made shaavigi, you still can use commercial ones that are available, as your aim is to please loving god.


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      Shira
      Ingredients and Method:

      Pleae refer to Rava Kesari. The only differences are as follows: 1. Do with pure and happy heart. 2.Do not add food colors(saffron will do) 3.Finally add one finely cut banana and mix well.


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      Kosambri
      Ingredients and Method:
      • 1 cup of soaked moong dal/chana dal
      • 1/4 cup of fresh grated coconut and grated cucumber
      • green chillies(finely chopped) - 1 to 2
      • 1 tbsp of lime juice
      • 2 tbsps of finely chopped cilantro
      • salt to taste

      Mix all the above ingredients in a salad bowl and pour vagar(saasvi vaggarini) onto it.


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      Hoorna(pooran) Ingredients and Method:

      Please refer to hoorna holige. The method is simple. To 1 cup of cooked chana dal add 3/4 cup of jaggery. Add roasted cashews and raisin(roasted in ghee). Add Dry coconut and mix it well .Add a tsp of cardamom powder.


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