When you truly pause to understand why we follow certain traditions and how our customs originated, you begin to see the incredible logic behind how our ancestors celebrated festivals and approached worship. We may only be scratching the surface of the deeper significance, but even that glimpse reveals thoughtful intent and meaning.
At the heart of Navaratri is the idea of honoring the feminine within us—the qualities of compassion, benevolence, patience, tolerance, and grace—while also acknowledging and working through our inner conflicts of arrogance, ego, jealousy, and similar tendencies that surface from time to time.
The stories of the Divine Goddess vanquishing demons of arrogance and ego are, in many ways, symbolic of these internal battles we face. They remind us to remain mindful, confront these traits, and eventually emerge with balance and equanimity. Navaratri is the time set aside to honor and worship these qualities, which is also why we celebrate the different forms of the Goddess over nine nights—to recognize and celebrate the Goddess within.
This perspective was shared with me by a friend, and I felt it beautifully captured my own understanding of the festival.
On Day Two, we worship Goddess Brahmacharini, the embodiment of austerity and devotion. She is depicted wearing a white sari, walking barefoot, holding a kamandalu (water pot) in her left hand and a rosary in her right. She represents extreme tolerance, discipline, and unwavering determination, blessing her devotees with inner strength, resilience, and motivation.
Prasadams for Day 2
- Sakkarai Pongal
(Recipe links available for both OPOS and non-OPOS methods) - Puliyodharai (Tamarind Rice)
- Thengai Mangai Pattani Sundal
(White Chana Sundal with Coconut and Raw Mango)
Recipe for Puliyodharai
OPOS Pulikachal
(One Pot One Shot recipe using a pressure cooker, adapted from the Chitra Viswanathan app. You may also try the traditional non-OPOS version by my dear friend and blogger Mythili Rajesh—both methods yield excellent results.)
Ingredients
- Raw tamarind – ½ cup
- Water – 1 cup
- Fenugreek (methi) powder – ¼ tsp
- Asafetida (hing) – ¼ tsp
- Turmeric (haldi) – ¼ tsp
- Dry red chilies – 6–8, broken
- Coriander (dhaniya) powder – 1 tsp
- Jaggery – 1 tsp
- Salt to taste
- Lentil/dal powder (fried gram dal or pottukadalai) – 4 tsp
- Gingelly oil – 4 tsp
For Tempering
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Bengal gram dal – 1 tsp
- Roasted peanuts – ¼ cup
Additional
- Cooked rice – 1 to 1½ cups
Method
Combine all the ingredients except those for tempering in a 2–3 liter stainless steel pressure cooker. Cook on medium flame for 12 minutes or 4 whistles. Allow the pressure to settle completely before opening.
Mix the cooked pulikachal paste with the cooked rice.
Heat oil in a pan and prepare the tempering. Once the mustard seeds crackle and the urad dal turns golden, add the tempering to the rice and mix well. Garnish with additional roasted peanuts if desired.
Recipe for Thengai Mangai Pattani Sundal
Ingredients
- White peas – ½ cup
- Raw mango – ¼ cup, grated
- Grated coconut – 2 tbsp
- Green chilies – 1–2
- Ginger – ½ inch piece
- Asafetida (hing) – ¼ tsp
- Red chili – 1
- Salt to taste
- Oil – 1 tbsp
- Lemon juice – ½ tsp
- Cilantro – for garnish (optional)
For Tempering
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Curry leaves – 1 sprig
Method
Soak the white peas overnight. The next day, pressure cook them with enough water and salt for 2–3 whistles on medium flame. Drain and set aside.
Grind the coconut, ginger, and green chilies into a slightly coarse paste without adding water.
Heat oil in a pan, add the tempering ingredients, and then add the cooked peas.
Add the ground paste and adjust salt. Mix well and cook for a few minutes. Turn off the heat and drizzle lemon juice.
Add the grated raw mango, mix gently, and garnish with chopped cilantro if desired.
Don’t forget to check @madetolovemagic on Instagram for a day-by-day recount of the Devis. You can also follow me on Instagram and Facebook for daily prasadam pictures and step-by-step updates via Instagram Stories. Join me here: @themindfulveggie.
