On the eighth day of Navaratri, we worship Devi Mahagauri. In her lower right hand, she holds a trident, while her upper right hand is shown in a gesture that dispels fear and reassures her devotees.
Radiant, graceful, and deeply compassionate, Maa Mahagauri is often depicted clad in white and riding a bull. She represents the opposite extreme of Kalaratri, whose form is fierce and devastating. Mahagauri, in contrast, is the most serene manifestation of the Mother Divine and the very embodiment of purity and beauty. She blesses her devotees by fulfilling their wishes and desires and brings a calming, soothing presence into their lives.
Devi Prasadam for Day 8
- Kalkandu Saadam
- Ellu Saadam (Spiced Sesame Rice)
- Bengal Gram / Chana Dal / Kadalai Paruppu Sundal
Recipe for Kalkandu Saadam
Ingredients
- Raw rice – ½ cup
- Moong dal – 1½ tbsp
- Milk – 1½ cups
- Rock sugar candy (Kalkandu) – ¾ cup
- Ghee – 3½ tbsp
- Cashew nuts – 8–10
- Raisins – optional
- Cardamom powder – ¼ tsp
- Saffron – 2–3 strands
Method
Dry-roast the rice and moong dal separately.
Cook the roasted rice and dal with 1 cup milk and enough water for 3 whistles in a pressure cooker.
Once the pressure releases, mash the rice and dal while still hot.
Add the remaining milk and mash well to combine.
Fry the cashews (and raisins, if using) in ghee.
Add the kalkandu and cook on medium heat until the sugar candy dissolves completely.
Finish by adding the remaining ghee, cardamom powder, and saffron. Mix well.
Recipe for Ellu Saadam (Sesame Rice)
Ingredients
- Black sesame seeds – 2½ tbsp
- Basmati rice – 1 cup
- Dry Arbol chilies – 5–6
- Urad dal – 1 tsp
- Salt to taste
- Sesame oil – 1 tbsp
For Tempering
- Oil – 1 tsp
- Mustard seeds – ¾ tsp
- Urad dal – 1 tsp
- Curry leaves – 1 sprig
Method
Cook the rice, allow it to cool slightly, and transfer to a bowl.
Add salt and sesame oil to the rice and mix gently.
In 1 tsp oil, roast the urad dal and dry Arbol chilies. Set aside.
Roast the sesame seeds on low heat, stirring continuously until they pop and stop spluttering.
First, grind the roasted urad dal and red chilies coarsely. Then add the sesame seeds and grind again.
Prepare the tempering separately and add it to the rice.
Add the powdered sesame mixture to the rice and mix well.
Recipe for Kadalai Paruppu Sundal
Ingredients
- Bengal gram dal – 1 cup
For Grinding
- Grated coconut – ½ cup
- Green chilies – 2
For Tempering
- Oil – 2 tsp
- Red chilies – 2–3
- Mustard seeds – 1 tsp
- Curry leaves – a few
- Lemon juice – 2–3 tsp
- Salt to taste
Method
Soak the Bengal gram dal in water for 2–3 hours.
Pressure cook with a little salt for 2 whistles on medium heat.
Heat oil in a pan and temper the listed ingredients.
Add the cooked Bengal gram dal, followed by the ground coconut–green chili mixture.
Mix well and cook briefly until everything is well combined.
