Varalakshmi Vratam is a festival dedicated to Goddess Mahalakshmi and is widely celebrated in Andhra Pradesh, Telangana, Tamilnadu, Karnataka and few parts of Northern India.
On this day, it is believed that the Goddess Lakshmi takes eight different avatars to grant us with prosperity, wealth, health and bless children in the family. This festival is celebrated on a Friday that comes before full moon day in the Hindu month of Sraavana. This year, it falls on August 24.
Here are traditional recipes that are cooked as an offering for Goddess Mahalakshmi on the auspicious day.
1. Curd Vada/Thayir Vada
For The Vada
1 cup urad dal
1 green chilli, finely chopped
2 tbsp of curry leaves, chopped
1-inch ginger, crushed
Oil for deep Frying
Salt as required
For Curd Mixture:
2 cups fresh, thick curd
1 tsp green chilli, finely chopped
1 small carrot, grated
Salt as required
For Tempering:
1 tsp mustard seeds
1 tsp oil
1 red chilli
Fistful of chopped coriander leaves
Method:
Soak urad dal in water overnight. Grind it into a thick batter.
Add salt, green chillies, ginger, curry leaves.
Heat oil for deep frying. Grease your palm with water or oil.
Shape the batter into the shape of a circle and make a hole in the center with thumb, like a donut.
Slid it gently into hot oil, fry till turns golden brown.
Whisk curd into thick consistency. Add green chillies, carrot and salt.
Gently soak vadas in the batter.
Temper with mustard, red chilli.
Garnish with finely chopped coriander leaves and grated carrot.
Nutritional Values: Curd is an amazing probiotic and helps in soothing an upset stomach. Urad dal is loaded with protein while carrot is a powerhouse of Vitamins A and C.
2. Poornam Boorelu/Suyyam
125 gms black gram
250 gms bengal gram
200 gms grated jaggery or sugar
250 gms rice flour
12 cardamom, powdered
100 gms of melted ghee
Method:
Soak black gram in water for 4 hours. Drain water and grind it to fine batter, adding very little water.
Add a pinch of salt and the rice flour and mix it well. Leave it covered for a minimum of three hours.
Pressure cook bengal gram for 3 whistles. Don’t make it mushy, it should hold shape.
Add jaggery or sugar to cooked bengal gram and keep stirring.
It will turn into a thick paste, add cardamom powder, ghee mix well.
Make the mixture into lemon size balls. Dip it in the batter.
Deep fry these balls till they turn golden brown.
Before serving, make a hole with a thumb. Fill it with fresh, melted ghee.
Enjoy!
Nutritional Values: Black Gram, Bengal Gram are high in protein. Jaggery is an important source of iron and ghee provides with your daily dose of omega fatty acids and fat-soluble vitamins.
Netmeds.com wishes good health and prosperity for all on this auspicious occasion.
