Mahalaya Shraddha: A Heartfelt Tribute to Ancestors Through Traditional Recipes

Mahalaya, a deeply significant day in the Hindu calendar, marks the end of the Pitru Paksha, a sacred fortnight dedicated to paying homage to our ancestors. This day symbolises a spiritual bridge between generations, where families come together to offer their heartfelt prayers through the rituals of Tarpan and Shraddha. By offering food, water, and prayers to their departed forefathers, people express their gratitude and seek blessings for peace, prosperity, and protection.

The Significance of Mahalaya

Mahalaya also heralds the beginning of the festive season, serving as the prelude to the much-anticipated Durga Puja celebrations. While Durga’s arrival brings joy and hope, Mahalaya reminds us of the significance of remembering our roots, honouring those who came before us, and connecting spiritually with the past.

Traditional Dishes for Mahalaya Shraddha

In many households, food plays a vital role in the Mahalaya rituals. The offerings (naivedya) are traditionally made without onion or garlic, focusing on dishes that are believed to have been cherished by our ancestors. Each region has its own specific set of recipes passed down through generations. Today, I’m excited to share some of the traditional dishes we prepare in our family during Mahalaya Shraddha. These recipes are simple, filled with nostalgia, and cooked with love.

1.Rice Kheer (Pudding)

A delicious, creamy rice pudding, rice kheer is a beloved dish often served as part of the naivedya. The warmth of cardamom and the richness of condensed milk make it comforting and divine.

Ingredients:

• 1/2 cup rice
• 1 litre full-fat milk
• 200 gm condensed milk
• 1 tbsp ghee
• 4-5 cardamom pods, powdered
• 5-6 cashews
• 4-5 strands of saffron
• 5-6 raisins

(Note: Since condensed milk already contains sugar, there’s no need to add extra sugar. However, if you prefer a sweeter kheer, you can add additional sugar.)

Method:

1. In a pan, heat 1/2 tbsp of ghee and lightly roast the rice for about 2 minutes. Once roasted, transfer the rice to a plate to cool. After the rice has cooled, cook it in a pressure cooker or pot like regular rice, adding 1/2 cup of milk to ensure it becomes soft. Once the rice is cooked, spread it on a plate to cool.
2. Once the cooked rice has cooled, blend it in a mixer until smooth. While blending, add 1/2 cup of milk and 1/2 cup of water to help create a fine consistency.
3. In a pan, heat 1 cup of water and 1 cup of milk together. When it is slightly warm, add the blended rice mixture. Stir everything well and bring it to a boil. Once it starts boiling, add the condensed milk and mix thoroughly. Let it simmer, then add cardamom powder, saffron strands, and cashews and raisins (you can either fry the cashews and raisins in ghee or add them directly).
4. Adjust the consistency of the kheer according to your preference. Do not add all the milk at once because the kheer thickens as it cools. Before serving, you can add more milk if needed to reach the desired consistency. Finally, drizzle 1 tsp of ghee on top and turn off the heat.

Your rice kheer is ready to serve!

2. Puri

Crispy, golden puris pair perfectly with kheer or any of the savory dishes. Simple yet irresistible, they symbolize the fulfillment and satisfaction of a meal.

Ingredients:

• 4-5 cups wheat flour
• 2 tbsp fine semolina (rava)
• 1 tbsp hot oil
• A pinch of salt
• Water for kneading
• Oil for frying the puris

Method:

1. Mix the wheat flour, semolina, salt, and 1 tbsp hot oil together thoroughly. Gradually add water and knead the dough to a firm consistency. Let the dough rest for 15-20 minutes.
2. Divide the dough into small portions and roll them into small puris. Fry the rolled puris in hot oil until they are golden and puffed.

Your puris are ready!

3.Sesame Seed Chutney

A flavourful chutney with roasted sesame seeds that adds an earthy and slightly nutty taste to the meal.

Ingredients:

• 1 cup roasted white sesame seeds
• 1/4 cup roasted peanuts
• 2 tbsp red chilli powder
• Salt to taste
• 1 tsp cumin seeds

Method:

Put all the ingredients into a mixer jar and grind them into a fine powder. If the chutney feels too dry, add 1 tbsp oil and blend again in the mixer.
Sesame chutney is ready!

4.Urad Dal Chutney

This savoury chutney made from urad dal adds a delicious, nutty flavour to your meal. It’s a unique accompaniment, adding richness to the spread.

Ingredients:

• 1 cup polished urad dal
• 2 green chilies
• A small bunch of coriander leaves
• 1/2 tsp cumin seeds
• Salt to taste
• 2 tsp lemon juice

For tempering

• 1 tbsp oil
• Asafoetida (hing)
• Curry leaves

Method:

1. Combine all the chutney ingredients (urad dal, green chilies, coriander leaves, cumin seeds, salt, and lemon juice) in a blender. Grind to your desired consistency—either smooth or slightly coarse, as per your preference.
2. For the tempering, heat oil in a small pan. Add asafoetida and curry leaves, and let them sizzle. Pour this tempering over the chutney.

Your urad dal chutney is now ready!

5.Kokum and Fresh Coconut Chutney

This tangy-sweet chutney is made with dried kokum and fresh coconut. The pinkish hue of the chutney makes it visually appealing and the flavours complement any dish beautifully.

Ingredients:

• 5-6 pieces of dried kokum
• 1/2 cup freshly grated coconut
• 2 green chilies, chopped
• 1 tsp sugar
• Salt to taste
• 1/2 tsp cumin seeds
  For tempering:
• 1 tbsp oil
• Cumin seeds and mustard seeds
• Curry leaves

Method:

1. Combine all the ingredients (kokum, grated coconut, green chilies, sugar, salt, and cumin seeds) in a blender. Add about 1/2 cup of water and blend until smooth. You may need to add more water to achieve the desired consistency. The chutney is now ready.
2. For the tempering, heat oil in a small pan. Add cumin seeds, mustard seeds, and curry leaves. Let them splutter, then pour this tempering over the chutney.

The kokum chutney is ready! The chutney will have a lovely pinkish hue from the kokum and a delicious sweet-sour taste.

6.Cucumber Salad (Kakdi Chi Koshimbir)

Ingredients:

• 2 medium-sized cucumbers, finely chopped
• Salt to taste
• 2 pinches of sugar
• 2 tbsp roasted peanut powder
  For Tempering:
• 2 tbsp oil
• Cumin seeds and mustard seeds
• Curry leaves
• Coriander leaves
• 3 green chilies, finely chopped
• A pinch of asafoetida (hing)

Method:

Mix the chopped cucumber, salt, sugar, and peanut powder together. Prepare the tempering by heating oil and adding cumin seeds, mustard seeds, curry leaves, green chilies, asafoetida, and coriander. Pour the hot tempering over the cucumber salad and mix well.

7.Red Pumpkin Sabzi (Curry)

Red pumpkin, when cooked with jaggery and spices, becomes a delightful sweet-sour dish, symbolising abundance.

Ingredients:

• 1/2 kg red pumpkin, peeled and cut into cubes
• 2 tsp red chilli powder
• 1/2 tsp turmeric powder
• Salt to taste
• Oil
• Cumin seeds
• Mustard seeds
• 1 sprig of curry leaves
• 2 dried red chilies
• 1/2 tsp fenugreek seeds
• 2 tsp jaggery
• Coriander leaves

Method:

1. Heat oil in a pan for tempering. Add cumin and mustard seeds. Once they start to splutter, add fenugreek seeds. When the fenugreek seeds turn slightly reddish, add the dried red chilies and curry leaves. Since red chilies burn quickly, immediately add the pumpkin cubes after adding the chilies.
2. Stir the pumpkin pieces well, then add red chilli powder, salt, turmeric, and a bit of jaggery. Mix everything together.
3. Cover the pan and let the pumpkin cook in its own steam. If the pumpkin pieces are fresh, they will soften quickly. Otherwise, add 1/2 cup of hot water, cover, and let it cook until the pieces become slightly soft. Garnish with finely chopped coriander leaves. The pumpkin sabzi is ready!

8.Cluster Beans (Gawar) Sabzi

Tender cluster beans sautéed with spices and peanut powder make for a simple yet flavorful dish, highlighting the natural taste of the beans with a crunchy finish.

Ingredients:

• 1/2 kg tender cluster beans (medium-sized, chopped)
• 2 tbsp oil
• Salt to taste
• 3 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp cumin-mustard seed mix
• 2 tbsp roasted peanut powder
• 4 curry leaves
• Coriander leaves for garnish

Method:

1. First, heat 2 tablespoons of oil in a pan. Once the oil is hot, add the cumin-mustard seeds for tempering. When they start to splutter, add the curry leaves. Once the curry leaves turn crispy, add the chopped cluster beans. Sauté the beans for about a minute. Then, add red chilli powder, salt, and turmeric. Mix everything well and cover the pan, allowing it to cook in steam.
2. After a few minutes, remove the lid and add the roasted peanut powder. Cover again and let it steam for a bit longer. If the beans are not fully cooked, add 1/2 cup of hot water, stir, and cover the pan. Let the sabzi cook for another 5-10 minutes.
3. When the oil starts to separate from the sides of the pan, the sabzi is ready. This indicates that the cluster beans are fully cooked.

9.Palak-Chuka Curry

A light, soupy curry made with spinach (palak) and sorrel leaves (chuka), this dish is both nourishing and comforting.

Ingredients:

• 1/2 bunch spinach (palak), cleaned
• 1/2 bunch sorrel leaves (chuka), cleaned
• 1/2 cup pigeon peas (toor dal)
• 2 tbsp gram flour (besan)
• 1 tbsp tamarind pulp
• 1 tsp jaggery
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• Salt to taste
  For tempering:
• 4 tbsp oil
• Cumin seeds and mustard seeds
• Curry leaves
• 3 dried red chilies
• 1/2 tsp asafoetida (hing)
• 1/2 cup raw peanuts
• 2 green chilies, cut into large pieces
• 1 tsp red chilli powder

Method:

1. First, wash the spinach and sorrel leaves thoroughly and chop them finely. In a small pressure cooker, add 1/2 cup washed toor dal, the chopped spinach, and sorrel leaves. Add 1/2 cup water, a pinch of asafoetida, 1 tsp oil, and 1/2 tsp turmeric. Stir the mixture well. Close the pressure cooker and cook for 5-6 whistles or until the dal is soft and fully cooked.
2. Once the cooker cools down, mash the cooked dal and greens together using a ladle. In a separate bowl, mix gram flour with water to form a smooth paste, then add it to the mixture. Stir well and add tamarind pulp, jaggery, red chilli powder, salt, and turmeric. Cook the curry until it begins to boil and the flavours combine.
3. As the curry thickens, turn off the heat. For the tempering, heat oil in a pan. Add cumin seeds, mustard seeds, curry leaves, green chilies, and asafoetida. Then, add peanuts and sauté until they turn slightly reddish. Turn off the heat and add dried red chilies, a little red chilli powder, and turmeric. Pour this tempering over the curry and gently mix it in. The spinach-sorrel thin curry is now ready!

10. Chana Dal Vadas (Fritters)

These crispy golden fritters made from spiced chana dal offer a delightful crunch and make for a perfect snack or appetiser.

Ingredients:

• 1 cup chana dal (Bengal gram), soaked for 4-5 hours
• 2 green chilies, chopped
• 1/2 tsp cumin seeds
• Salt to taste
• 2 tbsp chopped coriander leaves
• 2-3 tbsp black sesame seeds

Method:

1. In a mixer, coarsely grind the soaked chana dal along with green chilies, cumin seeds, and salt. While grinding, add about
2. Two tablespoons of water to help blend the mixture smoothly.
3. Take small portions of the ground mixture in your hands and shape them into vadas (fritters).
4. Press black sesame seeds on the top of each vada.
5. Heat oil in a pan and deep fry the vadas until they are golden brown and crispy.

Your chana dal vadas are ready to serve!

11.Plain Rice and Dal

A humble combination of soft, fluffy rice paired with smooth, comforting dal, bringing warmth and simplicity to every meal.

Ingredients For plain rice

• 2 cups rice
• 4 cups water

Method for Rice:

Rinse the rice 3 times, then cook it by combining rice and water in a pressure cooker or a pot until it’s done.

Simple Dal:

• 1 flat cup split pigeon peas (toor dal)
• 1/2 tsp turmeric
• A pinch of asafoetida (hing)
• 1 tsp oil
• 1 cup water

Method for Dal:

Cook the toor dal with turmeric, asafoetida, 1 tap oil and water until it becomes soft and mushy.Once the dal is cooked, add turmeric and salt, and mash the dal until smooth. Add 2 cups of water and bring the dal to a boil. Add one spoon of ghee to the dal and turn off the heat.

Your simple dal-rice is ready

12. Buttermilk Kadhi

A light and tangy buttermilk-based curry, gently spiced and flavoured with a hint of ginger and fenugreek, perfect for pairing with rice.

Ingredients:

• 5-6 cups buttermilk (should be slightly sour, neither too sour nor too bland)
• 1 tbsp chickpea lentils (soaked for an hour)
• 2 tbsp chickpea flour (besan)
• Asafoetida (hing)
• 2 dried red chilies
• 2 tbsp good quality ghee
• 1 tsp cumin seeds
• Curry leaves
• 1 tsp ginger paste
• 1 tsp sugar
• 1/2 tsp fenugreek seeds (methi seeds)
• Coriander leaves for garnish

Method:

1. Blend 2 cups of buttermilk and 2 tbsp of chickpea flour (besan) in a mixer until smooth. Combine this besan mixture with the remaining buttermilk.
2. In a pan (preferably non-stick or stainless steel; avoid iron pans for sour dishes), heat the ghee. Once hot, add cumin seeds. When the cumin starts to splutter, add curry leaves and fenugreek seeds. Once the fenugreek seeds turn reddish, add asafoetida and finally, the dried red chilies. Pour the besan-mixed buttermilk into the pan and stir well.
3. Add ginger paste and sugar, and let it come to a boil. Once it boils, add salt to taste. Garnish with coriander leaves and turn off the heat.

Honouring Our Roots Through Food

Mahalaya is more than just a day of rituals; it’s a celebration of lineage, heritage, and love passed down through generations. The offering of food made with such devotion and care becomes a means to honour those who have shaped our lives, even from beyond. As you prepare these recipes, remember that it’s the love and intention behind the cooking that truly counts.

May these dishes bring blessings, happiness, and prosperity to your family, and may they forge a stronger bond between you and your ancestors.

Wishing everyone a blessed Mahalaya!