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Post Holi comes Sheetala Ashtami, a Hindu festival that honours Goddess Sheetala (or Shitala) who is believed to keep heat-borne diseases away. Celebrated on the eighth day after the festival of colours, the rituals involve worshipping the goddess and offering her foods and dishes that keep the body cool.
Another interesting aspect is that the meal is prepared a day or two in advance. In many parts of India, this day is also celebrated as Basoda. People make food the previous night, refrigerate it, and consume it the next day. It marks the end of consuming dishes prepared a day or two before as the rising temperature reduces the shelf life and foods start getting stale making them unfit for eating.
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Sheetala Ashtami 2025: Date, Time, Significance
Sheetala Ashtami will be celebrated on March 22, 2025. The celebrations will begin at 4:23 am and culminate on March 23, 2025, at 5:23 am. If you celebrate the festival, you should not cook within this time frame but prepare dishes on March 21, 2025.
A few traditional dishes across India are cooked and stored in the refrigerator. While one might think that the meal would not taste as good as a hot meal served on the table, they could not be more wrong. The dishes picked for Basoda meals are the ones that taste delicious even the day after.
As mentioned above, Sheetala Ashtami marks the end of winter and the start of summer. Hence, ingredients like curd, pulpy fruits, non-fried snacks, and more are picked for festive meals. Dry snacks and desserts complete the thali that looks luscious to a foodie.
Also Read: 6 Summer Diet Mistakes That You Must Avoid
Sheetala Ashtami Recipes
Curd-Based Dishes
Since curd is hydrating and boasts cooling properties, it is the main ingredient in preparing savoury side dishes and desserts. In Rajasthan and Maharashtra, a dish called karba is prepared by mixing curd with dry fruits. You can top it with saffron for the colour and refrigerate it. You can also prepare raita but make sure to not add water or any vegetables a day before. You have the liberty to grate cucumber or slice a few fruits the next day before plating.
Dry Snacks
Across India, dry snacks are served on Sheetala Ashtami. They have a longer shelf life and can be prepared according to the seasonal produce available. You can consider preparing mathri, mango chips, dal puri, dal papdi, murmura mix, etc. These crunchy foods can be stored in an airtight jar and served when you are hungry.
Dry Vegetables
Any Indian thali is incomplete without a lavish blend of dry vegetables or sukhi sabzi, as referred to popularly. Depending on the region you belong to, you can consider multiple options like pyaaz ki sabzi, gatte methi, aloo gobi, gajar matar aloo, kathal ki sabzi, etc. The best part about these is you don’t have to spend hours preparing them. You can cut the veggies, prepare the tempering, and cook the ingredients in a single pot.
Gravies
Since gravies have onions, many people avoid making them for Basoda because they tend to ruin fast. However, if you replace the vegetable with dry fruits or curd, you can prepare delicacies like paneer gravies, gatte ki sabzi, kathal ki sabzi, and whatnot. You can also prepare kadhi which can stay in your refrigerator for at least two days, and you can enjoy it with steamed rice.
Desserts
You can already find raw mangoes in the market. This is the best time to use them to create desserts like aamras, custard, or parfait. You can also consider making fruit chaat which is actually a starter but can go with the Basoda thali. Many people also prepare kheer which can be refrigerated for a couple of days and enjoyed even after Sheetala Ashtami.
Flatbread And Side Dishes
Without side dishes and flatbreads, Indian meals are incomplete. For Sheetala Ashtami, you can have parathas, masala parathas, lachha parathas, puri, and a few other regional bites that have a longer shelf life. For side dishes, pick your favourite pickle and chutneys to complete the meals.
