Chaitra Navratri, the nine-day festival, holds great significance for Hindus. During the nine days of Navratri, many devotees refrain from eating anything but modest vegetarian and sattvic fare as part of a tradition. According to the regulations, one might choose between fasting for the entire nine days or doing it as jodas. Fasting on only two of the nine festival days is what the second option means. Yet, the guidelines for making the specialised vrat ka khana or meal for this sacred fasting are extensive and clearly outlined. It's more than just avoiding non-vegetarian grubs. Kuttu, or buckwheat flour, singhara atta, or water chestnut flour, are used instead of regular wheat. The list of spices is also clearly specified, allowing for a select few while ruling out an extensive range of other options. These are the eight spices that can be used in your Chaitra Navratri vrat dishes.
Sendha Namak
During Navratris, regular table salt is forbidden to be used. The proper ingredient is sendha namak, often known as rock salt. The purity of this salt makes it the best option. There is no processing involved with sendha namak.
Rock salt, Image Source: Pexels
Cumin Seeds
In Chaitra Navratri vrat or fasting food, cumin or jeera powder is permitted to be used. It's great for adding flavour to rice and fruit dishes but also works well in savoury dishes like curries and vegetable fries. For tempering, you can use whole cumin seeds. Many people dry roast the whole cumin seeds, pound them into powder and use them as seasoning.
Cloves
Clove is a highly prized spice in India and has been since at least 800 AD when it was hailed as the country's "divine blossom." you can use laung or cloves during Chaitra Navratri in your cooking. It's a common ingredient in sattvic (sweet and savoury) cuisine. Clove is revered in Hinduism, and its use as a protective charm against evil is mentioned in religious writings and astrology.
Green Cardamom
For centuries, Choti elaichi, or green cardamom, has been used in Hindu vrat ka khana. Both sweet and savoury sattvic dishes can benefit from the addition of this spice.
Black Peppercorn
Black peppercorn, or kali mirch, is another spice that can be used in Chaitra Navratri's sattvic fare. According to Ayurveda, kali mirch has laghu, or easy-to-digest, qualities. It improves food taste, stimulates appetite, aids digestion, and soothes abdominal discomfort. Black pepper can be used as a spice or seasoning.
Carom Seeds
Indian cuisine relies heavily on carom seeds, also known as ajwain. It's one of the purest condiments out there. In addition, carom seeds are commonly used to aid digestion and relieve indigestion symptoms. To make kuttu ke atte ke puri, many devotees incorporate it into the dough. In addition, it is employed for balancing the savoury dishes permitted on the sattvic diet.
Nutmeg
During the fast of Chaitra Navratri, you can also utilise the spice nutmeg or jaiphal. A variety of dishes benefit from this herb's flavour. As an added bonus, nutmeg can help with everything from indigestion to sleeplessness to boosting your immune system. So, including it in your fasting diet can help your body prepare for optimal health.
Cinnamon
Dalchini or cinnamon is another pure spice that is allowed to be used in Chaitra Navratri sattvic food. It is employed for tempering and adding a flavouring spice which enhances the aroma of the food. Meanwhile, cinnamon also regulates blood sugar levels. The essential oils in cinnamon improve digestion by controlling the production of digestive juices. In addition to relieving the pain and discomfort associated with gastrointestinal conditions like irritable bowel syndrome and ulcers, this property also aids in the digestion and absorption of food.