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Navaratri Day 10 – Vijayadasami – #DeviPrasadam

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Karya Siddhi Hanuman Temple Frisco TX

Devi Alangaaram with fruits and veggies at Karya Siddhi Hanuman Temple, Frisco, TX

And here we are – at the end of the Nine Nights or Navaratri – we celebrate Dasani or the 10th day also known as VijayaDasami. The victory of good over evil, of the Self over duality, of the Balancing of the Gunas or Traits. This has been an incredibly fulfilling nine days – of discovering and honoring the qualities of the feminine within us and an attempt at looking inward.

I also realized that while it has not been easy to stay committed to a post every day – which was the original intent of my advent into blogging years ago – it has helped me stay focused and disciplined – traits that I needed to work on – and the best part – I have thoroughly enjoyed every minute of documenting the daily Prasadams and cooking with Amma every day.
On this day we worship and celebrate Devi Lalitha Maha Tripura Sundari. She is also known as Shodashi.
The final DeviPrasadam for VijayaDasami is :
  1. Nei Payasam (Ghee Payasam)
  2. Karuvepallai Saadam (Curry Leaf Spiced Rice)

Recipe for Nei Payasam: (adapted from Chitra Viswanathan app)

Ingredients:

  • Rice – 1cup
  • Grated or powdered jaggery – 1 /2 cup dissolved in 2 cups water
  • Grated coconut – 1  1/2 cups
  • Ghee – 1 /2 cup
  • Cardamom powder – 1 /2 tsp
  • Dry Ginger powder – 1/4 tsp
  • Dry fruits – 1/2 cup

Method:

Add all above ingredients to a 3L stainless steel pressure cooker. Cook on medium heat for 15 minutes and then turn the heat to low and cook for another 10 minutes.

Recipe for Karuvepallai Saadam: (adapted from Chitra Viswanathan app)

Ingredients:

  • Basmati Rice – 1 cup
  • Curry Leaves – 1 1/2 cups
  • Salt to taste

To roast and powder:

  • Mustard seeds – 1tsp
  • Urad dal – 1 tbsp
  • Red Chilies – 6
  • Pepper – 1 tsp
  • Sesame Seeds – 2 tsp
  • Khus Khus – 2 tsp

Tempering:

  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Bengal gram dal – 2 tsp
  • For garnishing – Powdered roasted peanuts

Method:

  1. Cook the rice.
  2. Roast the curry leaves dry, and powder (or microwave on high for 4-5 minutes, cool and powder)
  3. Add the powder to the rice and then add the tempering.