On Day 3 of Navaratri, we worship Chandraghanta, the goddess known as “one who bears a half-moon shaped like a bell.” Her third eye is always open, symbolizing vigilance, and she embodies grace, bravery, and courage—qualities we seek to invoke during this sacred time.

We honor Devi not only through prayer but also through intention and presence. One beautiful way to engage more deeply is through daily meditative practices—such as coloring a Yantra. A dear friend and fellow blogger has started the #21ShaktiYantra Project, where a new Yantra coloring page is posted daily on her blog. It’s a thoughtful way to reflect and reconnect—do check it out.

Day 3 navratri

Devi Prasadam for Day 3:

  • Sweet Potato Kheer
  • Kothamalli Saadam (Cilantro Spiced Rice)
  • Sprouts Sundal

Each of these dishes is nourishing, sattvic, and aligns beautifully with the spirit of the celebration.

Sweet Potato Kheer

A creamy, fragrant dessert made with grated sweet potatoes simmered in milk—this kheer is comforting, festive, and rich with cardamom and saffron notes.

Ingredients:

  • 2 cups whole milk (or almond/coconut milk as alternatives)
  • 1 cup sweet potatoes, peeled and grated thin
  • ¾ cup sugar
  • ½ tsp cardamom powder
  • Sliced almonds and pistachios for garnish
  • A few strands of saffron

Method:

  1. Heat milk in a saucepan (or microwave for 10 minutes if preferred).
  2. Add the grated sweet potatoes and cook for another 10 minutes, stirring gently.
  3. Add the sugar and continue stirring on low heat until fully dissolved.
  4. Simmer and add cardamom powder and saffron.
  5. Garnish with sliced almonds and pistachios before serving.

Kothamalli Saadam (Cilantro Spiced Rice)

A refreshing and earthy rice dish flavored with fresh cilantro and mild spices. It’s quick to make and ideal as an offering or lunch.

Ingredients:

  • 1 cup cooked basmati rice
  • Salt to taste

To Grind:

  • 2 cups cilantro leaves
  • 4–5 green chilies
  • 1 tsp tamarind paste

For Tempering:

  • 1 tsp mustard seeds
  • 1 tbsp urad dal
  • 2 tbsp oil
  • 3 tbsp roasted peanuts
  • 2 tbsp grated coconut (optional)

Method:

  1. Grind the cilantro leaves, green chilies, and tamarind paste into a smooth paste.
  2. Heat oil in a pan, add mustard seeds and let them splutter. Add urad dal and fry until golden.
  3. Stir in the ground paste and cook until the raw smell disappears.
  4. Mix the paste into cooked rice, season with salt.
  5. Garnish with roasted peanuts and coconut.

Sprouts Sundal

A light, tangy, protein-rich sundal made with sprouted moong and simple spices. It’s wholesome, quick, and deeply satisfying.

Ingredients:

  • 1 cup moong sprouts
  • 2 tomatoes, chopped
  • 2–3 green chilies
  • 1 tsp jeera (cumin) powder
  • 1 tsp amchur (dry mango) powder
  • Salt to taste
  • Chopped cilantro for garnish

Method:

  1. Cook moong sprouts in a pressure cooker for 1 whistle on medium heat. Let pressure release naturally.
  2. Transfer to a bowl and mix in chopped tomatoes, chilies, spices, and salt.

Garnish with fresh cilantro.