Varichi Bhagar,Chutney ani Dahi
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 515.2
- Total Fat: 28.4 g
- Cholesterol: 47.4 mg
- Sodium: 167.8 mg
- Total Carbs: 78.2 g
- Dietary Fiber: 8.2 g
- Protein: 22.9 g
View full nutritional breakdown of Varichi Bhagar,Chutney ani Dahi calories by ingredient
Introduction
The Ashaadhi or Devashayani Ekadashi is the beginning of the Chatur Maas or the next 4 months according to the Lunar Cycle which begins with the New Moon and ends with the Moonless Night.The months are divided into 2 parts---the Waxing Fortnight or Shukla Paksha and the Waning Fortnight or the Krishna Paksha.The major Fasts and festivals fall mostly during this period.Ekadashi is the eleventh day of the each Fortnight and the this day of both fortnights is dedicated to Lord Vishnu the Sustainer.This Ashadhi Ekadashi is a very holy day and a huge pilgrimage takes place at Pandharpur the home town of Lord Vitthala as He is known in Maharashtra. People walk to Pandharpur from far and wide and these are called Vaarkaris---people who regularly repeat this Pilgrimage every year on foot. The Ashaadhi or Devashayani Ekadashi is the beginning of the Chatur Maas or the next 4 months according to the Lunar Cycle which begins with the New Moon and ends with the Moonless Night.The months are divided into 2 parts---the Waxing Fortnight or Shukla Paksha and the Waning Fortnight or the Krishna Paksha.The major Fasts and festivals fall mostly during this period.
Ekadashi is the eleventh day of the each Fortnight and the this day of both fortnights is dedicated to Lord Vishnu the Sustainer.This Ashadhi Ekadashi is a very holy day and a huge pilgrimage takes place at Pandharpur the home town of Lord Vitthala as He is known in Maharashtra. People walk to Pandharpur from far and wide and these are called Vaarkaris---people who regularly repeat this Pilgrimage every year on foot.
Number of Servings: 4
Ingredients
-
1cup Varicha Taandul( hulled Grass Seeds)
2tbsps.Clarified Butter
1.5tsps.Cumin Seeds
5 hot Green Chillies
0.25cup shredded Raw Coconut
Salt to taste
2-3 cups Water
CHUTNEY
0.5 cup shredded Raw Coconut
2-3 hot Green chillies
1tsp.Cumin Seeds
2tbsps.Lemon Juice
1tsp.Sugar
Salt to taste
OPTIONAL
1 bunch fresh Coriander (Cilantro)Leaves
AND
1 cup Plain Yoghurt
Directions
Pick and clean the Rice.slice the Green Chillies lengthwise and coarsely powder the unsalted roasted Peanuts.Finly mince the Coriander Leaves if using.
Wash Rice and drain out as much Water as possible.Set aside to dry for 15 minutes.Heat Water and keep ready.
Heat Ghee in a wok and add the Cumin seeds and slit Green Chillies.When these sputter lower flame and add the Rice.Saute the Rice till golden.Add the Coarse Peanut Powder and saute.Pour in the hot Water and add the shredded Raw Coconut and Salt to taste.Cook covered till Water is absorbed.Serve hot with Chutney and plain Yoghurt.
CHUTNEY
Grind together the shredded Raw Coconut,Green Chillies,Cumin seeds,sugar,Lemon Juice and salt to taste to a paste.Add Coriander Leaves if using to this and grind along with the rest of the Ingredients.
Number of Servings: 4
Recipe submitted by SparkPeople user KOMAL53.
Wash Rice and drain out as much Water as possible.Set aside to dry for 15 minutes.Heat Water and keep ready.
Heat Ghee in a wok and add the Cumin seeds and slit Green Chillies.When these sputter lower flame and add the Rice.Saute the Rice till golden.Add the Coarse Peanut Powder and saute.Pour in the hot Water and add the shredded Raw Coconut and Salt to taste.Cook covered till Water is absorbed.Serve hot with Chutney and plain Yoghurt.
CHUTNEY
Grind together the shredded Raw Coconut,Green Chillies,Cumin seeds,sugar,Lemon Juice and salt to taste to a paste.Add Coriander Leaves if using to this and grind along with the rest of the Ingredients.
Number of Servings: 4
Recipe submitted by SparkPeople user KOMAL53.