It’s Navaratri—the vibrant Festival of Nine Nights. During this auspicious time, the menu at home takes a sattvik turn: light, wholesome meals and daily offerings of jaggery-laced sweets and protein-packed sundals (legume-based savory dishes) to the Goddess. The essence of Navaratri food lies in its purity—it’s meant to promote clarity, calm, and balance of mind, aligning with the sattwa guna.
While the roots of this approach trace back to Ayurvedic traditions and the diets of ancient yogis, the logic still invites reflection. The prescribed sattvik foods include fresh greens, fruits, grains, nuts, legumes, ghee, raw honey, and even dairy (from “happy cows,” of course!). On the flip side, tamasik items like meat, and pungent vegetables such as onions and garlic, are excluded, believed to induce heaviness or dullness of mind—counterproductive to spiritual clarity.
I’ll admit, I’ve often questioned why scientifically recognized health foods like onion and garlic are left out. I do understand the meat rationale—it aligns with the doctrine of “you are what you eat,” highlighting the food-mind connection. By that logic, perhaps the same holds true for other items as well?
Regardless, I now treat these nine days as a much-needed mind and body detox. Scientifically, Navaratri arrives at the seasonal juncture of fall and winter—nature slows down, harvests wrap up, and the body too needs a pause. Fasting or eating lighter helps reset our systems in preparation for the colder, demanding months ahead.
Ironically, while modern “detoxes” have become trendy, they echo what Ayurveda and Yogic wisdom preached centuries ago. Today’s juice cleanses and intermittent fasts are, in essence, spiritual practices repackaged as lifestyle solutions. Full circle, indeed.
A Saatvik Offering: Venn Pongal with Tomato Gothsu
Today’s prasadam (offering) was Venn Pongal—a comforting South Indian porridge made with rice and yellow mung dal. It’s both hearty and nourishing, thanks to the fiber, protein, and ghee—a nutrient-rich fat loaded with vitamins A, D, and K.
To complement the pongal, I made a Thakkali Gothsu (Tomato Stew), following a traditional recipe I learned from Amma. While this dish is often made with onions, I omitted them today to keep it Navaratri-compliant.
Ingredients
- 4 medium ripe tomatoes (on the vine), finely chopped
- 4–5 green chilies, slit
- A sprig of curry leaves
- 1 tsp cumin seeds (jeera)
- A pinch of asafetida (hing)
- 1 tsp mustard seeds
- 2–3 tsp sambar powder (adjust to spice preference)
- ½ tsp turmeric powder
- 1 small bunch of fresh cilantro, chopped
- 1 tsp oil
- Salt to taste
Method
1. Tempering the Spices
Heat oil in a pan. Once hot, add mustard seeds. When they begin to splutter, add cumin seeds and a pinch of asafetida.
2. Adding Heat and Aroma
Toss in the slit green chilies and curry leaves.
3. Tomatoes Go In
Add the chopped tomatoes along with salt and turmeric powder. Sauté for about 2 minutes until softened.
4. Flavor Boost
Add sambar powder. Mix well and let it cook for another 2–3 minutes.
5. Simmer to Stew
Add ¼ cup of warm water. Let the mixture simmer for 5–7 minutes, until it forms a chutney-like consistency.
6. Finish and Serve
Garnish with freshly chopped cilantro and serve hot alongside Venn Pongal or even plain rice.
