Chandra Mandal – Raisin Chutney

 Navaratri Series – Day 3 

Chandraghanta Devi — the third form of Goddess Durga, known for her bravery, courage, and calm nature.

She rides a tiger and wears a half-moon (chandra) shaped like a bell (ghanta) on her forehead. Worshipping her removes fears and brings peace. 🙏

Today’s naivedyam is Chandra Mandal – Temple Special Raisin Chutney 💛

A rare Navaratri delicacy from Sree Venkatramana Temple, Thayyil, Kannur, made with soaked raisins to balance sweetness, tang, and spice. 😋❤️

This special recipe was lovingly passed down from my mother-in-law and adds a personal, festive touch to the offering. 🙏❤️

Ingredients

Grated coconut – 1 tbsp

Red chillies – 2-3

Green chillies. – 4-5

Tamarind. – 1 lime-sized ball

Jaggery – 2tbsp 

Coriander leaves -1bunch 

Salt – to taste

Raisins (kismiss) – 15 to 20

Oil – for tempering

Mustard seeds – ½ tsp

Curry leaves – few

Method

Soak raisins and tamarind in hot water for 15 minutes. In a mixie jar, crush green chillies and red chillies first.

Add coriander leaves and pulse for a few seconds. Add grated coconut and grind again.

Finally, add the soaked raisins, tamarind, and little water, grind into smooth paste.

Heat oil in a kadai, splutter mustard seeds, add curry leaves and a few raisins, fry for a few seconds. Add the ground paste, mix well, and let it boil.

Add salt and jaggery powder, mix well and boil Simmer the mixture for 2–3 minutes, just until the raw taste goes and the flavours blend well.

Batate Gojju/Potato Raita

 Navaratri Series – Day 2 🌸

Maa Brahmacharini  — the second form of Goddess Durga, symbolizing penance, devotion, and wisdom. 🌿🙏

On this auspicious day, I’ve prepared Batate Gojju / Potato Raita for bhog — a dish I first tasted at Kannur Sree Venkatramana Mahamaya Temple during Navratri 💛

I was blessed to learn this recipe directly from the temple cook, and trust me, it’s simply divine😋👌

🌼 Offering this humble naivedyam to Maa Brahmacharini with gratitude and devotion. 

Ingredients

Boiled potatoes        -  2

Green chillies.           -  5 to 6

Curd.                           - 1/2 cup

Mustard Seeds.         - 1 tsp

Hing powder.              - 1/4 tsp

Red chilli.                    -  1

Curry leaves few

Coriander leaves

Oil for cooking

Salt to taste.

Method : 

Peel the skin of Boiled potatoes and smash them nicely. Finely chop coriander leaves and green chillies (or crush green chillies), add this to smashed potatoes, then add curd, salt mix it nicely and keep aside. 

Give tadka of mustard seeds, curry leaves, hing and broken red chilli. Mix well and enjoy ur Batate Gojju 😋😋😋

Dhavi thori gashi/white pigeon pea curry

 Navaratri Series – Day 1 🌸

Shailaputri Devi ✨ — Daughter of the mountains and the first form of Goddess Durga.

She represents energy, strength, and new beginnings, blessing devotees with determination and devotion. 🌼🙏

Today’s naivedyam is Konkani-style White Thori Gashi — a simple, soulful dish made with white pigeon peas and coconut, offered with love and gratitude. 💛🥥

Davi thori gashi/white pigeon pea curry 

Ingredients 

White Pigeon pea/Dhavi thori   -- 1cup

Grated coconut.                           -- 1cup

Yam                                                -- 200gm 

Red chilli.                                       -- 8-10

Mustard seeds                              -- 1/2 tsp 

Salt to taste.

Oil for cooking 

Curry leaves few 

Method 

Soak pigeon pea in water for 3-4 hours. 

Then pressure cook for 3-4 whistles. Let it cool for sometime, then add yam pieces, salt and cook for 1-2 whistles. 

Roast red chilli in a few drops of oil for a few seconds. 

Grind grated coconut, roasted red chilli and tamarind into fine paste.  Add this paste to cooked pigeon peas and yam, then mix nicely.

Give tadka of mustard seeds and curry leaves.