Navaratri is the autumn festival of India. This colorful festival is celebrated across the length and breath of  the Indian sub-continent  with each region having it’s own flavor and style. Its a time of feasting and fasting, caring and sharing.
Here are some of the recipes from the southernmost part of India, where each day a new dish is prepared as prasad for the Divine Mother. The prasad is mostly made from Dals and sprouted lentils.
Karaamani (lobia ) Sundal ( Sweet and Spicy Versions)
1 1/2 cups lobia or karaamani ,washed and soaked overnight in water
Spicy Sundal : 
1 tsp oil
1 tsp mustard seeds
1 tsp jeers
1 red chiili( add more if you like it spicy)
1 sprig curry leaf
1 pinch hing
1tsp urad dal
1/4 tsp turmericpowder
2 tb spoon grated coconut
Salt to taste
Sweet Sundal
2 tsp ghee
1/2 cup powdered jaggery
1/4 tsp elaichi powder
2 tb spoon grated coconut
4 tb spoon water
Drain the water. rinse the lobia (karaamani) again and pressure cook with water. Lobia should be soaked completely
while cooking. Pressure cook for 2 whistles. Lobia gets cooked fast, if more pressure is used, it will become mushy.
Drain excess water and divide into 2 portions, one for spicy Sundal and other for sweet Sundal.
Method for Spicy Sundal
-Add required salt to lobia and mix well.
-In a Kadai, add oil, once it is hot add mustard seeds. Let it splutter.
-Next add urad dal, fry tIll it turns golden brown.
-Next add jeera, hing, turmeric powder, curry leaves, and red chili. Fry all for 2 minutes.
-Add 1 portion of the lobia, mix well, lower the heat and cook for 2-3 minutes.
-Switch off the flame.
-Add the grated coconut. Mix well.
-Transfer to a bowl.
Method for Sweet Sundal 
-In a thick bottomed vessel or kadai, add water and jaggery powder.
-Heat it till the jaggery is completely dissolved. Now strain the water to remove any dirt from jaggery.
-Place the kadai on stove till jaggery water gets a little thicker consistency.
-Add the other portion of lobia, and mix well. Stir for 2-3 minutes.
-Make sure lobia is not too watery. It should be free from water.
-Add ghee, and elaichi powder.
-Turn off the fire.
-Add grated coconut. Mix well.
-Transfer to a bowl.
Your Spicy, and Sweet Sundal versions are ready !
Vasudha Ashok



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