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During Navratri, many delicious dishes are made in North India - such as Malpua, Lapsi, Poori, Aloo Sabzi, Halwa and Chana. I remember in my childhood days I used to fast only to eat all these tasty dishes later. But do you know what dishes are eaten in South India during Navratri? If not, keep reading this article as we tell you more about what makes Navratri unique in the country's southern parts.
- Idli And Coconut Chutney: It is customary to make idli during Navratri in South India. Do you know why? Because it is made without onion and garlic and can also be eaten during fasting. Can you imagine a South Indian dish without coconut chutney? No, it is impossible. However, coconut chutney is made during Navratri too. It is served with every dish, and due to the absence of onion and garlic, you can quickly eat it during fasting.
- Lemon Rice: This is a traditional South Indian dish similar to khatta bhaat commonly eaten in North India. In the south, though, this tasty dish is specially made during Navratri. To make lemon rice, the rice is first boiled and then tempered. So, you can quickly eat this type of rice even during fasting.
- Besan Laddoo: Besan laddoos are commonly made in North India during festivals and occasions, while in South India, it is made only during Navratri. It does not require many ingredients for preparation or storage. However, in the south, these laddoos are made to offer to the goddess.
- Medu Vada: This is a vada type of dish made without onion-garlic, which has to be eaten with sambar. Medu Vada is dipped in sambar, tasting utterly delicious. Most South Indians include it in their food during fasting.
- Rice Payasam: This is also a traditional dish of South India. Rice payasam is made from milk, jaggery, sugar and rice, especially during festivals.
- Kala Chana Sundal: Kala chana sundal is specially made in South India during Navratri, as it is effortless to prepare without garlic and onion.
