The last three days of Navratri are dedicated to Goddess Saraswati. The naivedyam offered has to be of white colour. It can be dishes with coconut, curds, and payasam. I decided to make Poha with coconut. Though I had already posted this recipe, I decided to make it again. The sundal offered was made with brown karamai with lentils and nuts added.
Our family friends invited us to the Gollu at their home. I took the kids along to show them the Gollu is arranged. They were so excited and even practiced what to sing when they go there. They have surely grown up from the last time they saw. I remembered my childhood when we lived in a colony. It used to be such a grand time during Navrati season. We get to visit so many homes on daily basis and it was really so much fun. I was feeling sad that it's just about one or two occasions for us to visit these days.
Coconut Poha, Karamani Sundal, and Appam ~ Navratri Neivedyam
The Gollu was so beautifully done and the kids were so taken in by the whole arrangement. Aunty had really done a wonderful job and was going on encouraging the boys to sit and check them out in detail. They were so silent and everybody assumed that they were very quiet. If only they knew!
Anyway, they were so excited about the toys and chips aunty gave them. She surely knew how to get them interested. I am sure next time they won't say no.
The Coconut Poha surely makes a quick snack or tiffin item.
Thick Poha / Aval - 1 cup
Fresh Coconut, grated - 1/2 cup
Oil - 1 tsp
Roasted groundnuts - 1 tsp
Cashew nuts - 5
Chana dal -1 tsp
Mustard Seeds, Urad dal - 1/2 tsp
Hing a pinch
Salt to taste
Green Chilies - 4 long
How to make the Coconut Poha
Wash and soak the poha for 5 -7 mins. Drain and keep it aside.
Grate the coconut and keep it ready
Heat a nonstick pan with oil, splutter mustard, urad dal, curry leaves, chopped green chilies, roasted nuts. Saute for a couple of minutes. Add hing
Then add the grated coconut and salt. Saute well.
Finally add the drained poha and combine everything well.