The Devi Prasadam for the 6th day is:
- Lemon Rice
- Wheat Rava Or Daliya Payasam
- Kabuli Chana or Garbanzo Beans Sundal
Recipe for Lemon Rice:
- Basmati Rice – 1 cup (You may also try this with Sawa Millet or Barnyard Millet)
- Lemon Juice – 4 tsp
- Salt to taste
- Asafetida – 1/2 tsp
Tempering
- Oil – 2tbsp
- Mustard Seeds – 1 tsp
- Red chilies – 2-3
- Chana Dal or Bengal gram dal – 2 tbsp
- Curry leaves – a sprig
Garnishing:
- Oil – 1tsp
- Cashews and peanuts – 1 tbsp
Method:
- Cook the rice first; ensure that you don’t use too much water as the grains should be separate.
- Add the lemon juice, turmeric, green chilies, salt and asafetida.
- Heat oil, temper the ingredients till the dals turns light brown. Add to the rice.
- Mix well.
Recipe for Wheat Rava Payasam (One Pot One Shot)
Ingredients:
- Wheat rava or Dalia – 1/4 cup
- Jaggery  – 1/2 cup (Update: I tried making this with coconut sugar but the taste is not as authentic as it is when you use jaggery)
- Coconut milk – 1 cup (Use the canned milk or extract coconut milk from grated coconut; the carton ones are too light to be used in this recipe)
- Ghee – 1 tsp
- Cashew nuts – 6
- Cardamom – 1
- Salt – a pinch
Method:
- Smear ghee at the bottom of a 3L pressure cooker.
- Next add dry roasted wheat rava to it.
- Carefully add 1 cup water, pinch of salt.
- In the middle of this, place a smaller vessel and in this, keep the jaggery with about 1/4 cup of water.
- Close the lid of the pressure cooker and pressure cook for 3-4 whistles in medium flame.
- Let the pressure settle, open the cooker and add the contents of the small vessel to the larger vessel.
- You can continue to boil in low flame for 5 minutes if you prefer a thicker consistency.
- While on a  low flame, add thick coconut milk and stir well. Add powdered cardamom, roasted cashew nuts.
Recipe for Kabuli Chana Sundal:
- Boiled Kabuli Chana or Garbanzo beans or Chickpeas – 1/2 cup
- Coconut grated – 2 tbsp
- Coconut oil – 1 tsp
- Salt to taste
To be ground into powder:
- Coriander seeds – 1/2 tbsp
- Chana Dal – 1/2 tbsp
- Red chilies – 2
Tempering:
- Mustard seeds
- Curry leaves
- Asafetida – a pinch
Method:
- Soak the chickpeas overnight in enough water
- Boil the next day in a pressure cooker and cook for about 3 whistles on medium heat.
- Dry Roast and grind the ingredients listed to a powder.
- Heat coconut oil in a pan and add the ingredients for tempering.
- When the mustard seeds splutter add the boiled chana and then add the ground powder
- Stir for a few minutes on medium heat till the ingredients are well mixed. Add salt to taste
- Add the grated coconut and chopped cilantro if needed.