Shrawan upwas marathi recipes | shravan month fasting food |sravan vrat recipe

Shravan Maas is the fifth month in a traditional Marathi calendar followed in Maharashtra and is a highly auspicious month.

Shravan Month 2013 is from August 7 to September 5.

The month is highly auspicious and staunch Hindus do not eat meat products and perform different types of pujas. Mondays is dedicated to Shiva Pooja and on Tuesdays women perform Mangala Gowri Puja. Other important festivals and auspicious days include Nag Panchami, Narli Purnima, Sri Krishna Jayanti and Dahi Handi.

Shrawan Somvar Vrat is observed by married women for happy marital bliss and her family’s wellness. Unmarried women perform Shrawan maas somvar vrat to get good life partner. Men also worship Shrawan Somvar vrat for their academic, professional success.Sawan Somvar Vrat is observed by married women for happy marital bliss and her family’s wellness. Unmarried women perform Shrawan maas somvar vrat to get good life partner. Men also worship Shrawan Somvar vrat for their academic, professional success.
The month of Shravan according to the Hindu calendar has started. Shravan is considered an auspicious month for the Hindus.

 In  India, during this month, most Hindus abstain from eating non vegetarian food. It is the month of vegetarianism and most women observe fast on every Monday during this month.
Heres a collection of few upwas dishes which can be eaten during your shravan fast.

Click on individual recipe name link for detailed recipe

SWEET KACHORI UPWAS                                                       BHAJANI THALIPEETH

UPWAS BATATA WADA                                                           ARVI/ARBI SURAN TIKKI

UPWAS KACCHI KELI VADA                                                             UPWAS ALOO PATTICE

UPWAS KACHI KELI KABAB                                                          RATALA THALIPEETH

FALAHARI SABUDANA CHIWDA                                                  RAJGIRA WADA








SABUDANA BATATA CHAKLI                                            SUN DRIED BATATA KEES

UPWAS BHEL                                                                                 RAJGIRA POORI

UPWAS SABUDANA APPE                                                                UPWAS DOSA

SABUDANA CHIKODI /PAPAD                                               BATATA WAFERS






UPWAS SHENGDANA AMTI                                          UPWAS BHAGAR/VARICHA BHAT

KACCHI KELI SABUDANA CUTLET                                                  SHENGDANA LADOO

SABUDANA WADA                                                                              SABUDANA KHICHDI

KACHI KELI BHAJIA/PAKORA                                 UPWAS BATATA RATALA BHAJI

UPWAS GULABJAMUN                                                                    KELE KE WAFERS

RATALA /SHAKARKAND HALWA                              SURAN (YAM) THALIPEETH






PEANUT COCONUT CHUTNEY                                     DAHI SHENGDANA CHUTNEY

RATALA KEES /GRATED SWEET POTATO                     SABUDANA THALIPEETH

UPWAS KOFTA CURRY                                      RATALA ( SWEET POTATO) LOLLIPOP

UPWAS BHAJANI CHE WADA                                                            MOSAMBI JUICE

RATALA TIKKI CUTLET

UPWAS SURAN (YAM) TIKKI - CUTLET                        SABUDANA BATATA POORI

UPWAS RATALA CHAT                                             APPLE MALPUA

                                                                                 FRUIT CHAAT

KHAMANG KAKDI

RATALA (SWEET POTATO) KACHORI                                   SABUDANA ROLLS


                   

ARBI BHAJI

 

Hyderabadi khatti Dal ,Khatti Dal Hyderabad style

Mention of hyderabad makes me nostalgic , today another recipe from hyderabadi cuisine that is hyderabadi khatti dal

this khatti dal is a popular lentil recipe made from split pigeon peas or arhar dal or toor dal
the word ‘khatti‘ translates to ‘sour’ in english. so the exact translation of ‘khatti dal‘ will be ‘sour lentils’.

Hyderabadi Khatti Dal is kind of like a lentil soup with a slight tangy flavor due to the addition of tamarind concentrate

this khatti dal goes well with basmati rice, jeera rice, chappati or rotis.

Ingredients

1 Cup Tuvar dal (Yellow lentils)/Masoor Dal (Red Lentils)
1 Tomato (finely chopped)
½ inch  Ginger
2 garlic crushed
1 tbsp Red chilli powder
pinch Turmeric powder

other ingredients
1 tsp coriander powder/dhania powder
2-4 green chillies finely chopped
Raw Tamarind juice (imli ka khata)/Lemon juice
1/4 tsp turmeric
Salt – to taste

For seasoning (Baghar)
4 tbsp Oil
1 tsp Cumin seeds
1 tsp Black mustard seeds
6-8 Garlic Cloves smashed
2 Dried Red chilliies 
6-8 Curry Leaves
pinch hing


For Garnish

Coriander leaves (finely chopped )

Method :

1. In a pressure cooker add tuvar dal  tomato,ginger, garlic paste red chilli powder & turmeric powder.Let pressure cook for about 8-9 whistles until the lentil is tender(paste).mash the dal with a madani, wooden spoon or hand blender till smooth.

2.Then in a large saucepan at medium heat ,add the lentil paste,imli ka khata,coriander powder, green chilli,salt to taste, curry leaves along with salt.stir in the ¾ or 1 cup water .

3. keep the dal on a low flame and simmer for 8-10 minutes till the raw aroma of the tamarind goes away and the all the flavors have blended well and the dal has reached a medium consistency.cover and keep the cooked dal aside.

4.heat oil in a small frying pan. crackle the cumin seeds first.then add the garlic and fry for 4-5 seconds. add the dry red chilies, curry leaves and asafoetida.fry till the red chilies change their color and the curry leaves become crisp.pour this tempering and stir.cover and keep aside the khatti dal for 5-6 minutes for the flavors to mingle.

5 Garnish with coriander and serve with basmati rice