Try these easy Shivratri special dishes

Try these easy Shivratri special dishes

Shivratri is the time when people observe fasts or follow special diet to please Lord Siva or as an offering. Here are four special dishes that are usually cooked for Shivratri. These dishes are extremely healthy and light as they are prepared using incredibly nutritious ingredients.

Muthira puzhukku


250 gms finger millet

Salt as required

Turmeric powder as required

4 green chillies

12 shallots

4 cloves garlic

1 tsp chilli powder

5 tsp coconut oil

Some curry leaves

1 tsp mustard seeds

150 gms grated coconut

½ tsp pepper powder


Soak the finger millets for at least 10 hours or over night

Cook the soaked millets with salt and turmeric powder

Crush the green chilies, shallots and garlic cloves on a traditional grinder

Heat coconut oil in a pan and splutter the mustard seeds

Add the crushed green chilies, shallots and garlic

Sauté well

Now add the cooked millet

Mix well

Into it add the grated coconut, pepper powder and curry leaves

Stir and cook well.

Madhuracherupayar kanji


250 gms green grams (dry roasted )

200 gms jaggery

150 gms grated coconut

A pinch of salt


Pressure cook the roasted green gram

Into it add the jaggery and salt

Allow it to boil for 10 more minutes

Add grated coconut just before serving the dish.



100 gms yam

100 gms kaachil or greater yam

100 gms colocasia

100 gms Chinese potato

100 gms nanakizhangu or lesser yam

100 gms plantain

1 coconut

½ tsp cumin

8 green chilies

2 tbsp tamarind water

10 ml coconut oil

1 tsp mustard seeds

Some curry leaves

1 tsp turmeric powder

100 ml yoghurt


Peel the yam, greater yam, colocasia, Chinese potato, lesser yam and the plantains as well

Cut these into large chunks

Cook the vegetables in water enough to immerse them

When the vegetable pieces begin to boil add salt, tamarind water and turmeric powder

Grind the grated coconut, cumin and green chilies

Add the coconut paste into the cooked vegetables

Allow it to boil for few more minutes

Take it off the flame

Prepare a simple mustard tempering and add it into the yoghurt

Now add this tempered yoghurt into the astram

Mix well.



200 gms Bengal gram

200 gms greater yam

150 gms plantains

150 gms cheeva kizhangu

200 gms colocasia

½ tsp turmeric powder

200 gms grated coconut

5 tsp coconut oil

2 bunches curry leaves

Salt as required

6 green chilies

½ tsp cumin


Soak the Bengal gram for at least 10 hours or over night

Peel the greater yam, plantains, cheeva kizhangu and colocasia

Cook it with salt and turmeric powder

Crush the grated coconut, green chilies and cumin

Add this paste into the cooked vegetables

Now add curry leaves

Mix everything well together

Sprinkle the fresh coconut oil over the dish and take it off the flame.

The comments posted here/below/in the given space are not on behalf of Onmanorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.