For Navaratri Pooja’s Day 5 neivedyam was Kesari made with Samba Godumai Rava and a savory Sundal dish made with Navadhanyas.
Being a sunday we were bound to get carried away with the usual Sunday activities. We have relatives visiting us, Amma’s younger sister, her daughter in law and kids. They were much taken in by the celebrations and they visited the local temples that were really decked up because of Navaratri poojas. We have two Amman temples new by and they have kept golu and have special poojas everyday.
I settled for a simple two neivedyams as I wasn’t able to plan anything else. As I had said, I have got three different ravas, now my task is to identify them properly. I find that these two terms, Bansi Rava and Samba Godumai are loosely interchanged and used. I wish someone could clarify this doubt as I find that both the grains are different in their looks. Will put up the pictures soon.
Meanwhile let’s enjoy this kesari made with Samba Godumai and a Navadhanya Sundal. I got a ready mixed Navadhanyas and packed. It had channa, both kabuli, brown channa, green chickpea, red rajma, green and white peas, soya, black eyed pea, mochi etc.
Coming to Kesari, anything that’s made with the rava or the fine grains along with either water / milk and cooked to a thick sweet texture is called as Kesari in my books.
Whereas Halwa is always cooked with milk, fruits, nuts, vegetables can be purred and made into Halwa. Mostly it’s loose in flowing consistency, while some versions can be formed into pieces, yet they are soft to eat.
And burfis are mostly brittle (when made with nuts/ flour), holds it’s shape naturally and can be handled without making a mess.
Ok that’s for what I know, do let me know if you have any other explanation.
Samba Godumai Kesari
Samba Godumai – 1 cup
Sugar – 2 cups
Water – 2 cups
Cardamon a pinch
Ghee – 2 tsp
Cashew nuts few
How to make Samba Godumai Kesari:
Heat a non stick pan, add 1 tsp ghee, saute the rava till it starts getting roasted. takes about 4 -5 mins.
Remove and keep side. In the same pan, add water, bring to boil. When the water starts rolling, add cardamon, add the roasted rava slowly and mix well.
When you are done with all the rava, add the sugar slowly, mix everything and simmer with lid covered. Cook for 10 mins. Towards the end the the kesari starts to come together, add another tsp of ghee, roasted cashew nuts.
I used a ready mixed pack of Navadhanya, you can easily make it yourself.
Navadhanaya lentils – 1 cup
Water – 1 & 1/2 cups
Salt to taste
Oil – 1 tsp
Curry leaves few
Mustard Seeds, Urad dal – 1/4 tsp
Green Chillies – 2 medium
Red Chilies – 2 medium
Fresh Coconut, grated – 2 tsp
How to make Navadhanaya Chundal:
Wash and soak the lentils overnight. Change water two times before pressure cooking.
Take enough water to cover the lentils, pressure cook for 3 whistles. Allow the pressure to fall. check if the lentils are cooked. Water will still be there, add salt and cook in open till all the water evaporates.
Then heat a non stick pan with oil, add the seasoning ingredients, saute well. Add the cooked lentils.
Finally garnish with grated coconut.
Hope you had a wonderful day at home. Looking forward for the week to come.