On the sixth day of Navaratri, Goddess Katyayini is worshipped. A powerful warrior Goddess, she represents the fierce form of Shakti or Durga. She is often depicted holding a shining Chandrahasa (sword) and accompanied by a majestic lion, destroying demons with skill and the force of her third eye.
These demons symbolize the negative traits within us. The essence of Goddess Katyayini is the destruction of inner conflicts and negativities that hold us back, allowing us to grow, evolve, and move closer to understanding our true self.
Devi Prasadam for Day 6
- Lemon Rice
- Wheat Rava or Daliya Payasam
- Kabuli Chana (Garbanzo Beans) Sundal
Recipe for Lemon Rice
Ingredients
- Basmati rice – 1 cup
(You may also use Sawa millet or Barnyard millet) - Lemon juice – 4 tsp
- Salt to taste
- Asafetida – ½ tsp
Tempering
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Red chilies – 2–3
- Chana dal (Bengal gram dal) – 2 tbsp
- Curry leaves – 1 sprig
Garnishing
- Oil – 1 tsp
- Cashews and peanuts – 1 tbsp
Method
Cook the rice first, ensuring the grains remain separate by using minimal water.
Add lemon juice, turmeric, green chilies, salt, and asafetida to the cooked rice.
Heat oil in a pan, add the tempering ingredients, and cook until the dals turn light brown. Pour this over the rice and mix well.
Recipe for Wheat Rava Payasam
(One Pot One Shot)
Ingredients
- Wheat rava or dalia – ¼ cup
- Jaggery – ½ cup
(Update: Coconut sugar does not yield the same authentic taste as jaggery) - Coconut milk – 1 cup
(Use canned or freshly extracted thick coconut milk; carton versions are too thin) - Ghee – 1 tsp
- Cashew nuts – 6
- Cardamom – 1
- Salt – a pinch
Method
Smear ghee at the bottom of a 3-liter pressure cooker.
Add the dry-roasted wheat rava.
Carefully add 1 cup water and a pinch of salt.
Place a small vessel inside the cooker and add the jaggery with about ¼ cup water to it.
Close the lid and pressure cook for 3–4 whistles on medium heat.
Once the pressure settles, open the cooker and transfer the jaggery mixture into the main vessel.
If you prefer a thicker consistency, simmer on low heat for another 5 minutes.
On low flame, add the thick coconut milk and stir well. Finish by adding powdered cardamom and roasted cashew nuts.
Recipe for Kabuli Chana Sundal
Ingredients
- Boiled Kabuli chana / garbanzo beans / chickpeas – ½ cup
- Grated coconut – 2 tbsp
- Coconut oil – 1 tsp
- Salt to taste
To Grind into a Powder
- Coriander seeds – ½ tbsp
- Chana dal – ½ tbsp
- Red chilies – 2
Tempering
- Mustard seeds
- Curry leaves
- Asafetida – a pinch
Method
Soak the chickpeas overnight in enough water.
Pressure cook the next day for about 3 whistles on medium heat.
Dry-roast and grind the ingredients listed into a coarse powder.
Heat coconut oil in a pan and add the tempering ingredients.
Once the mustard seeds splutter, add the boiled chana followed by the ground spice powder.
Stir on medium heat for a few minutes until well combined. Add salt to taste.
Finish by adding grated coconut and chopped cilantro, if desired.
