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Maha Shivratri is one of the most celebrated Hindu festivals across India. It is celebrated in honour of Lord Shiva. The term Maha Shivratri literally translates to "the great night of Shiva." The festival falls in the month of Phagun. This year, Maha Shivratri falls on February 18. Prayers and vigils go on throughout the night of Maha Shivratri; however, what makes the festival special is its characteristic fasting, or the Maha Shivratri vrat. People perform vrat to mark their devotion to their beloved deity.
People often get confused as to what to eat during their vrat in Maha Shivratri. They come up with different, innovative recipes. Some are tasty as well as nutritious and healthy. Take a look at some of the exceptional recipes you can opt for during Maha Shivratri:
Shivratri Raita
Riata is one of the most unique dishes prepared during the Shivratri vrat. The dish is full of carbs, protein, and carbohydrates, which help keep the stomach full. Yoghurt, or curd, which serves as the main ingredient in the dish, helps keep the body cool. Raita is considered an accompaniment that is served with thalis and is enjoyed by people all over the country. Raita not only balances the whole meal and adds freshness to it but also helps digest the food.
Take a look at the recipe:
Ingredients:
• 300 g of yoghurt (curd)
• 1 potato
• 2 sprigs of coriander leaves
• 1 green chilli
• ½ teaspoon cumin powder
• Salt to taste
• 1 medium sweet potato
• 1 cucumber
• 1 tablespoon roasted peanuts
• ½ teaspoon cumin seeds
• ¼ cup sugar
Method:
• Cut the potato and sweet potato into small pieces and boil them properly.
• Beat the curd and keep it at rest for 2 minutes.
• Now chop all the vegetables into small chunks and add them to the curd.
• Add salt, red chilli powder, and cumin powder, and mix it well in the curd.
• Garnish it with coriander leaves and serve the raita.
Hurigadale Tambittu
This is a traditional dessert from Karnataka. Tambittu is mainly prepared during festivals and offered as a ‘prasad’ to God. Maha Shivratri is the perfect time to prepare this dessert. Tambittu is made using roasted gram, jaggery, and grounded coconut.
Take a look at the tasty recipe here:
Ingredients:
• 1 cup split chickpeas
• ½ cup grounded coconut
• ½ cup jaggery
• ½ cup butter or ghee
• 1 tablespoon poppy seeds
• 2 large cardamoms
Method:
• Roast the chana dal until it exudes an aroma.
• Grind the roasted dal and cardamom together into a fine powder.
• Roast the poppy seeds until they give off a nice aroma. Do not overheat the seeds.
• Roast the dry, ground coconut until crisp. Let it cool down. Grind the roasted, ground coconut into a coarse powder.
• Next, heat the ghee or butter in a pan.
• Add the jaggery to the pan and stir it well on medium heat until it dissolves, forming bubbles.
• Add the coarsely ground coconut, followed by the poppy seeds. Give it a quick stir.
• Pour the chana dal into the pan and put out the flame. Mix it well. Add extra ghee if the mixture feels too dry.
• Lastly, take small portions in your hands and shape it to make flat round Tambittu laddoo.
Vella Arisi Puttu
Vella Arisi Puttu is a traditional Tamil sweet dish. It is made from rice flour and jaggery. The combination of rice flour and jaggery is mixed to form a sandy and crumbly texture. Though it is mainly made during Navaratri, it can also be eaten during Maha Shivratri. This is offered to God as ‘prasad.’
Get a quick look at how to make Vella Arisi Puttu:
Ingredients:
• 1 cup of high-quality rice
• ¼ cup split chickpeas (chana dal)
• ¼ cup jaggery (grated)
• ½ teaspoon cardamom powder
• 1 tablespoon broken cashew nuts
• 2-3 tablespoons of ghee
• A pinch of salt
• Water as required
Method:
• Soak the rice and chana dal in water for 2 hours.
• Place the soaked rice on a plain sheet of paper for 30 minutes so that the excess water is absorbed.
• Roast the rice until it is a light golden color. Grind it to a coarse powder.
• Drizzle some boiling water on the rice flour to make it a little moist. Make sure it's moist enough to hold its shape when pressed with your hands, but not so wet that it crumbles when pressed harder.
• Grease the idli plate with ghee and spread the rice flour on it. Steam for 10–15 minutes.
• Meanwhile, pressure cook the soaked chana dal to a single whistle. The dal should not get overcooked.
• Now, transfer the steamed rice onto a plate. Spread the rice and let it cool down. Using your fingers, break up the lumps.
• Add the boiled chana dal to the rice flour and give it a mix.
• For the jaggery syrup, put the jaggery into a pan and add enough water to it. Bring it to a boil until the syrup thickens and becomes frothy. Sprinkle a pinch of salt and cardamom powder, and mix well. Remove the syrup from the heat.
• Now, slowly add the syrup to the rice flour mixture little by little and mix well.
• In a pan, add ghee and golden fry the cashew nuts. Transfer them to the rice mixture.
• Sprinkle a little cardamom powder for extra flavour.
