Navratri is undeniably one of the biggest Hindu festivals, celebrated across the nation with great fervour and enthusiasm. It is believed that the divine mother, or shakti, has three major forms: Durga, the goddess of defence; Lakshmi, the goddess of wealth; and Saraswati, the goddess of education. During Navratri, these three forms are invoked. Fasting, meditation, prayers, and other spiritual practises are performed during this period of nine nights and 10 days.
Navratri With Kolu (Golu) And Sundal Traditions
Golu is a South Indian tradition, particularly prominent in Tamil Nadu and Karnataka during Navaratri. It involves arranging dolls and figurines on multiple steps within the house, usually in odd numbers, ranging from one to eleven. These dolls, passed down through generations, hold sentimental value.
The Golu display symbolises the stages of life: divine beings occupy the top three tiers, followed by revered figures like sages and ascetics in the next three. The last three steps portray everyday life, featuring figures representing various roles in society like the postman, policeman, chettiyar, chettichi, miniature wedding sets, parks, etc. While setting up Golu, women invite others and offer gifts such as betel leaves, coconuts, fruits, flowers, bangles, turmeric, vermilion powder (kumkum), and prasadam (devotional food offerings that include sundals). This tradition is known to foster a sense of community and respect among women.
The dolls arranged during Navaratri were called kolu (golu). Here, the dolls are decorated and set on a number of tiers that convey stories, and people go to each other’s house to see the ‘kolu (golu)’. During Navratri, various dishes such as sundal, sweet puttu, rice dishes, and payasam are prepared daily as neivedhyam (offerings). These offerings, which mostly included sundal, are shared with guests visiting the Golu display, and they receive thamboolam (return gifts).
This tradition of first offering neivedhyam to the goddesses' deities and then the guests is believed to bring joy and blessings, reflecting the core essence of Navratri celebrations, honouring the three goddesses, and receiving the blessings of elders. Sundal is a stir-fried dish made from boiled legumes or lentils like hyacinth beans, chickpeas, Bengal gram, green gram, groundnuts, chana dal, and more, with coconut and spice tempering. Typically, legumes are soaked overnight and then cooked until they are soft but firm.
Afterward, they are tempered with ingredients like mustard seeds, curry leaves, and either red or green chillies, with the option to add asafoetida for extra flavour when using red chillies. Alternatively, ginger can be used instead of asafoetida if green chillies are preferred. The dish is garnished with fresh grated coconut. While sundal is traditionally made as prasadam during festivals, it can also be enjoyed as a salad enriched with vegetables on any regular day.
On festive occasions, it is customary to exclude onions from the preparation, but on other days, chopped onions can be added as well. As the years have passed, the households that arranged golu might have reduced, and people may not visit their friends and relatives as much as before. But different kinds of sundals are prepared every year during these nine days.
Here are nine varieties of sundals that make for a perfect naivedyam and prasadam, even if you are fasting:
Navadhyana Sundal
A unique dish that means nine-bean salad, navadhanya sundal is a nutritious South Indian snack popular during Navratri. The nine beans include chickpeas, horse gram, peanut, green gram, kidney beans, black kidney beans, black-eyed peas, and green peas. It fortifies bones, aids digestion, and supports heart health, making it an ideal low-calorie delight. This unique dish, comprising nine legumes like chickpeas, mung beans, kidney beans, groundnuts, and lentils, is a sacred culinary art that demonstrates devotion to these nine manifestations of the goddess.
This nutritious South Indian snack offers an array of health benefits and is packed with essential nutrients. It fortifies bones, aids digestion, and supports heart health. Notably, it's a low-calorie delight suitable for those looking to maintain or shed some weight. Navadhanya sundal serves as a bonding snack for families and is perfect for gatherings, picnics, and road trips. It transcends mere nutrition, encapsulating tradition, spirituality, and love, making it an essential facet of Navratri celebrations.
Chana Sundal
Chana sundal is a delightful snack enjoyed during the evenings and festivals, especially in Tamil Nadu, and is often served as prasadam in temples. A tasty and protein-rich snack enjoyed in Tamil Nadu during festivals like Navratri, Vinayaka Chaturthi, and Janmashtami. It combines white split peas, spices, herbs, and fresh coconut.
It is not only delicious but also a rich source of proteins and calcium. It is quick and easy to make, provided you soak the chickpeas overnight and then pressure-cook them. It's flavoured with mustard seeds, urad dal, asafoetida, dried red chillies, and curry leaves, finally garnished with fresh grated coconut. Plus, its no-onion, no-garlic nature makes it an ideal naivedyam or prasadam.
Kondakadalai Sundal
Black chana sundal is a dish made from Bengal grams or kala chana, and enjoyed with rice, pooris, or chapathis. Also known as black chana sundal, this protein-rich delicacy with brown chickpeas is a favourite during festivals, including Navratri. It's a vegan delight with spices, chilies, curry leaves, and grated coconut. This protein-rich gem, containing 360 calories and zero grams of fat per 100 g, is particularly popular during festivals like Navratri due to its no onion, no garlic, and vegan preparation. The Tamil word "kondakadalai" translates to brown chickpeas and "chana" in Hindi.
Thenga Manga Pattani Sundal
Thenga manga pattani sundal is a delectable snack with a delightful blend of sourness and sweetness, commonly savoured in Tamil Nadu and a favourite dish during South Indian festivals that specifically features green peas (pachai pattani) as its star ingredient. This snack balances sourness and sweetness is rich in proteins, vitamins, and nutrients. While green peas are typically used, white peas or chana can also be included.
It's renowned as a "beach sundal," often available along coastal areas. However, many elders prefer not to consume it outside due to concerns about spoilage and hygiene. This cherished dish carries both tradition and regional flavour and serves as a popular South Indian festival snack, offering a healthy dose of essential nutrients and a delightful taste.
Green Gram Dal Sundal
This is also known as pachai payaru sundal, a protein- and vitamin-rich delicacy widely cherished in South India. It is prepared during festive seasons, a popular treat in Tamil Nadu, and often offered in temples as prasadam. Pachai payaru, known as mung bean in Tamil, is highly versatile and easy to cook compared to other legumes.
Sprouted pachai payaru can also be used, with a shorter cooking time. With Navaratri approaching, this straightforward sundal recipe is perfect for the occasion and is popular for its sweet version that is made with jaggery. These sweet sundals, often made with various legumes and pulses, are a delightful and healthy choice during the Navaratri festival.
Peanut Sundal
Similar to a boiled peanut chaat, it offers an additional burst of coconut and fresh herbs. Sundals are common during festivals and fasting seasons in South Indian cuisine and are often served as prasadam. Verkadalai, or peanut sundal, is one of the many varieties of prasadam prepared during the nine-day festivities of Navratri.
Boiled peanuts are an excellent choice, as they strike a balance between South Indian and North Indian tastes. This sundal can be enjoyed during festival celebrations as prasadam, as a side dish, or as an evening snack with tea or coffee. It is a very healthy dish that is rich in proteins and ideal for children.
Kollu Sundal
Made from horse gram, this nutritious dish is rich in protein, fibre, iron, and calcium. It's ideal for those with cold, cough, or phlegm-related problems and a healthy addition to your menu. Huruli sundal, also known as Kollu sundal or horse gram sundal, is a very nutritious dish that is packed with flavour and taste. In addition, horse gram is low in fat and high in carbohydrate, and its slow-digestible starch makes it ideal for diabetic and obese patients. Try making the kollu sundal recipe and getting it on your weekly menu. This will ensure that your family gets the wholesome benefits of the horse gram.
Kabuli Chana Sundal
The chickpea sandal recipe is a dish that is often served as a prasad or offering in the temples of southern India. The sundal is also served in every home that celebrates the festival of dolls (Gollu) during the Navaratri season. The green chillies, finely chopped ginger, and freshly grated coconut bring out the delicious flavours of this classic South Indian festive tea time snack.
This is a snack that may be served in the evenings and has high nutritional values. It is also rich in proteins. This kala channa sundal is awesome with the aroma and flavour of the ingredients that go into its tempering, and the freshness of coconut adds a touch of earthiness to the cooked chickpeas. Because of this, you can even have this preparation on its own, without any accompaniments.
Karamani Sundal
It is a nutritious and satisfying snack, brimming with protein, perfect for filling the stomach. This sundalk is made like other sundals by tossing boiled black-eyed beans with freshly grated coconut and a tempering of mustard seeds, curry leaves, and dry red chilies, adding a delightful touch to this healthy snack.
On the other hand, Karamani sweet sundal is a sweet variation of karamani sundal, adored by children for its sugary taste. This traditional South Indian treat masterfully balances sweetness and savoury flavours. Featuring white karamani or black-eyed peas, jaggery, ghee, aromatic cardamom, and luscious grated coconut