Navratri Special
Navratri is one of the most celebrated festivals across India. These nine days are filled with devotion, prayer, music, dance, and, of course, food. For many, fasting during Navratri is not just a ritual, but also a way to connect spiritually and purify the body. The meals we eat during this time are different—simple yet full of flavor, made without grains, onions, or garlic, but rich in tradition and nourishment.
For me, Navratri food has always carried a special charm. It reminds me of family, rituals, and the comfort that comes from sitting together to share fasting meals. But more than anything, it reminds me of my own journey with fasting.
My Navratri Journey: From Two Days to Nine
As a child, Navratri always brought a certain kind of excitement into our home. The atmosphere would shift as soon as the festival began—sacred chants playing in the background, the smell of incense, and my mother preparing dishes meant for fasting.
Back then, I would only fast for two days. I must have been around 10 or 12 years old when I first tried it. On that day, I tasted sabudana khichdi for the first time in my life. Before then, I never felt like trying it, even though everyone else in my family enjoyed it.
But one spoonful changed everything. The softness of the pearls, the crunch of peanuts, the warmth of the spices—it wasn’t plain at all. It was light, soothing, and delicious in a way I had never expected. That dish not only broke my hesitation but also created a memory I hold on to even today.
Now, years later, I fast for all nine days of Navratri. What started as a childhood experiment has become a ritual of devotion and inner peace. And still, food remains the most comforting part of it all.
The Role of Food in Navratri
Fasting food during Navratri isn’t just about avoiding grains or certain spices—it’s about creating meals that are pure, simple, and nourishing for both the body and soul. The ingredients used are chosen with care:
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Sabudana (tapioca pearls) – A staple during fasting, light yet filling.
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Kuttu ka atta (buckwheat flour) – Used to make puris, parathas, or pakoras.
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Singhare ka atta (water chestnut flour) – Another gluten-free flour for snacks and rotis.
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Makhana (fox nuts) – Roasted or cooked into kheer.
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Aloo (potatoes) – A versatile base for many vrat dishes.
These foods not only keep you energized but also bring families together, as cooking and eating become shared acts of celebration.
A Little History: Navratri Fasting Traditions Across India
The fasting traditions of Navratri vary across regions in India, each carrying its own symbolism and flavors.
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In North India, especially in states like Uttar Pradesh, Haryana, and Punjab, people avoid grains, lentils, onion, and garlic during Navratri. Instead, they prepare dishes with kuttu ka atta, singhare ka atta, aloo, and sabudana. Popular delicacies include sabudana khichdi, aloo tikki, and kuttu puri.
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In Maharashtra, sabudana khichdi and sabudana vada dominate the vrat menu, often paired with curd or peanut chutney. Many households prepare sweets like shrikhand or amaranth laddoos as offerings.
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In South India, fasting is often lighter. Many devotees prefer fruits, milk, and simple vegetarian meals without onion or garlic. Dishes like sundal (made with legumes and coconut) are prepared as offerings to the Goddess and shared as prasadam.
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In Gujarat, the evenings come alive with Garba and Dandiya, and food plays a central role. While fasting during the day, people enjoy dishes like sabudana khichdi, singhare ke pakode, and sweet treats like shrikhand.
This variety across regions shows that while the essence of Navratri fasting remains devotion and simplicity, food customs adapt beautifully to local traditions and ingredients.
Health Benefits of Vrat-Friendly Foods
Navratri fasting food is designed not only to be sattvic (pure) but also nourishing. Here are some health benefits of the staples we enjoy during these nine days:
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Sabudana: Rich in carbohydrates, sabudana provides instant energy, making it perfect for long fasting hours. It is also easy to digest.
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Makhana: Low in calories but high in protein and fiber, makhana helps in weight management and supports heart health.
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Kuttu (buckwheat flour): A gluten-free alternative, buckwheat is packed with protein, fiber, and minerals like magnesium and iron. It supports digestion and stabilizes blood sugar levels.
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Singhara (water chestnut flour): Cooling in nature, singhara is great for digestion and also helps detoxify the body during fasting.
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Peanuts: A common addition to vrat dishes, peanuts are rich in protein and healthy fats, keeping you fuller for longer.
It’s fascinating how these fasting ingredients are not only rooted in tradition but also contribute to health and balance.
Why Navratri Food Feels Special
What makes Navratri food unique is not just the recipes, but the emotion behind them. These meals remind us of devotion, family, and tradition. Every bite feels like a connection to something bigger—whether it’s faith, memory, or culture.
For me, fasting is no longer just about restraint; it is about balance, learning, and the joy of returning to foods that are simple yet full of meaning. And with every plate of sabudana khichdi or every crispy vada, I feel connected to the child in me who first discovered the magic of Navratri food.
Navratri Special Recipes
While the fasting days bring discipline and devotion, they also give us comforting meals to cherish. Here are two of my favorite vrat-friendly recipes that have stayed with me since childhood:
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Sabudana Khichdi – Light, wholesome, and full of flavor, perfect for breakfast or dinner during Navratri.
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Sabudana Vada – Crispy on the outside, soft on the inside—an indulgent snack to pair with tea.
(You can expand these here with detailed steps, or link them separately as “Read Recipe →”)
Final Thoughts
Navratri is about celebrating the divine feminine, but it is also about celebrating simplicity. Food plays a central role in this journey—not just as sustenance, but as a reminder of love, tradition, and faith.
As I share these memories and reflections, my hope is that they bring comfort and joy to your Navratri, just as they do to mine. Because food, at its heart, is never just food—it’s culture, connection, and devotion on a plate.
Sabudana Khichdi — Navratri Special
Ingredients
- 1 cup sabudana (tapioca pearls), soaked 5–6 hrs
- 1 medium potato, boiled & diced
- 2 tbsp peanuts, roasted & crushed
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1–2 green chilies, chopped
- Sendha namak (rock salt), to taste
- Juice of ½ lemon
- Fresh coriander, chopped (to garnish)
Method
- Drain the soaked sabudana well so the pearls are loose and separate.
- Heat ghee in a pan. Add cumin seeds and let them crackle. Add chopped green chilies.
- Add boiled diced potatoes and roasted crushed peanuts. Sauté for 1–2 minutes.
- Mix in the drained sabudana and season with sendha namak. Cook on low, stirring gently, until pearls turn translucent (about 6–8 minutes).
- Turn off the heat. Squeeze lemon juice and garnish with chopped coriander. Serve hot.
Serving idea: Add a spoonful of shredded coconut or sev on top for texture. Perfect for Navratri or light meals.
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