Lesser-known food to feast on during Ganesh Chaturthi
Modaks might be synonymous with food prepared to celebrate Lord Ganesha’s birthday, but there are other specialties made across the country as well.
The sesame laddus from Andhra Pradesh are a tasty and nutritious offering. Traditionally made with black sesame seeds and dark jaggery, these sweet treats are easy to prepare and require minimal ingredients.
This traditional Konkani dish is made up of rice flour dumplings or rolls stuffed with a fudgy-like mixture of coconut and jaggery. What sets this dish apart is that the dumplings are steamed in fresh turmeric or haldi leaves, which gives them a distinct flavour. Pattoli is best enjoyed served hot and with a generous dollop of ghee.
Panchakhadya or khirapat is a powdery mixture that is popularly prepared as prasad. It is made from five ingredients whose names begin with ‘k’: dry coconut (kopra), dry dates (kharik), rai-sins (kishmish), rock sugar (khadisakar) and poppy seeds (khus khus). Though simple, the dish has to be prepared with the ingredients in specific ratios.
Legend has it that Lord Ganesha is fond of laddus and undulka or undlka are a variant commonly prepared in the Udupi-Mangalore region. Marble-sized balls of rice flour are steamed and mixed in a coconut-jaggery mixture. This festive sweet is simple to prepare, yet tastes divine.
This unique dish is a popular festive recipe in the Saraswat community. ‘Cheppi’ means bland in Konkani, so as the name suggests, this rice kheer has no salt or sugar. What makes it unique is that it is flavoured with turmeric leaves. Rice is cooked with fresh turmeric leaves and coconut milk, which makes the dish flavourful, fragrant and creamy in texture. Popular combinations include spicy raw mango pickle, mixed vegetable curries and even pattoli!
Are there any other lesser-known festive recipes prepared during Ganesh Chaturthi that you would like to share with us? Tell us in the comments section below.