adige · chathur maasa · MADHWA · shaka vrata

Shaka Vrata Recipes

In my childhood, one of my wish is to visit Rayar mutt on all dwadashis and important thithi’s to have shaka vrata food during every chathurmasya. Trust me it is so delicious and unique!

I admire our ancient traditional system. When we look at the scientific reason behind this vrata, We are speechless. What a wonderful way of healthy living, our traditions has shown us!

During Dakshinayana punyakaala  the heat from the sun will be reduced when compared to Uttarayana punyakaala( the moon will have more power)    

As the power of Sun is getting reduced and Moon’s power is getting  increased, the heat some restrictions in our food.  This vratha is called as “Shaka vratha”. 

Shaka means vegetables.   The vegetables, tamarind, green chilies, pickles, fruits  would have high heat, and the way in which Vegetables are grown with high heat is not good for health.  As such, during this period vegetables are not allowed as per ayurveda too.  The energy which we require for functioning our body can be easily received through the permitted items in this shaka vrata

From Ashada Shudda Ekadashi to Shravana Shudda Dashami

Permitted Food items: 

Toor dal, Moong dal, Urad dal, Whole green moong, Sesame seeds, Black pepper, cumin seeds, Jaggery, Rava, wheat flour, Rice flour, Amchur powder, Milk, Yougurt(Curd), butter, Sugar, Mango fruit, Ghee .

Not Permitted:

All vegetables, all leaves(Curry leaves, coriander leaves, spinach), Mustard, Tamarind, Chana dal, Besan, Ginger, Green chillies, lemon, coconut, Red chillies. Oil, chilly powder, Turmeric powder

I have listed few of the recipes which would benefit our visitors.  When it comes to spice level, Green or red chillies are not allowed, replace it with pepper. when it comes to tempering, mustard seeds are not allowed , replace it with cumin seeds. And there is no Tamarind. You can use Amla powder or Amchur powder


  • Soak Moong dal in water. Drain the water and add salt to the Dal.
  • Temper with Cumin seeds(Jeera)


Toor dal palya:

  • Soak required Toor dal in water.
  • Grind it with Pepper and salt coarsely
  • In a pan, Add some oil. Temper with Cumin seeds, Urad dal and Add the grinded mixture and saute till it becomes separate

Whole Green moong gram palya:

  • soak green moong gram for 3 to 4 hours. Then Steam it in cooker
  • add some salt and temper with Cumin seeds
  • If you need some spicy flavor, add some pepper powder


  • Temper Jeera and Urad dhal in Ghee and Add Some Urad dhal powder and salt as required with the cooked rice

Instead of Urad dhal powder, You can also add Til/Sesame seeds powder

Powder/Pudi varieties

Dal pudi:

  • Dry roast 1 cup of toor dal
  • slightly roast 1 tbl spoon pepper and add required salt
  • Grind it nicely

Urad dhal pudi:

  • Dry roast 1 cup of Urad dal
  • slightly roast 1 tbl spoon pepper
  • Grind it nicely

You can use this powder for preparing kootu, chithranna, palidya or as a side dish to Idli/Dosa

Sesame powder:

  • Dry roast 1 cup of Urad dal separately
  • Dry roast 1/2 cup of sesame seeds/til separately
  • Dry roast 1 ladle of pepper separately
  • Mix together and grind it

You can use this powder for preparing  chithranna, or as a side dish to Idli/Dosa

Fried items


  • soak toor dal for 1 to 2 hours
  • grind it with pepper and salt
  • make the mixture into even round patties. Fry it in deep oil

Urad dhal vada:

  • soak Urad dal for 1 to 2 hours
  • grind it with pepper and salt
  • mould mixture into even shaped round vadas by applying some oil in banana leaf/or on a ziplock cover . Fry it in deep oil

Dahi vada

  • Add tempered jeera seeds and required salt to the thick curd.
  • Now add the fried urad dhal vada listed above in this curd mixture

pepper vada:

  • soak Urad dal for just 15 mins
  • grind it with pepper and salt
  • add hot oil to the grinded mixture and add little bit of baking soda(Optional – Just for getting crispy vadas)
  • mould mixture into even shaped round vadas by applying some oil in banana leaf/or on a ziplock cover . Fry it in deep oil

Maida bonda:

  • for 3 portions of Maida, Take one portion of rice flour.
  • add pepper powder, salt
  • Use thick sour curd to bind this mixture
  • fry it in deep hot oil


Milk kheer:

  • Take required cups of Milk and start boiling it
  • Add some ghee roasted and coarsely grinded rice to this boiling milk
  • cook the rice in Milk itself
  • Add sugar as per the taste level

approximately for 1 cup of rice, minimum 4 to 5 cups of milk is required and same or double the amount of sugar to rice is recommended

appala karada payasa

  • Add little bit of water and ghee to rava and mix it into a nice mixture and leave it for an hour
  • Make into round circles like what we normally do for poori
  • Use Ghee for perfect taste to fry the appala(You can also use oil)
  • After frying it, break it into small small pieces and cook it with milk
  • add sugar (For rava, add one and half cup of sugar to that)
  • Boil for some time and if need add more milk


  • Roast pepper and Cumin seeds in little bit of ghee
  • Cook Toor dal in cooker
  • mash the dal with required water for saaru consistency
  • add the grinded powder to this and add salt
  • Temper with cumin seeds
  • You can add some amla powder(Already available in market) for getting some sour taste


  • Soak green moong for sometime and cook it in pressure cooker
  • cook toor dal
  • add green moong , toor dal and required urad dhal powder and salt
  • boil it for sometime
  • Temper with cumin seeds
  • You can add some amla powder for getting some sour taste

Majjige palidya

  1. add amla powder to curd with required salt and temper with cumin seeds
  2. Fry some ambode in small small bonda shapes and soak it in required curd with salt and temper with cumin seeds


  • Rava kesari
  • Rava ladoo
  • moong dal ladoo
  • Ashoka halwa
  • jangri
  • jilebi
  • wheatflour halwa
  • Maida cake
  • dhoodh peda
  • palkova
  • basandhi

(Just remember for any of these sweets, Nuts are not allowed)

tiffin items

  • idli
  • dosa
  • adai(Instead of red chillies add pepper and Chana dal is not allowed)
  • rava upptiu
  • rava idli
  • chapathi
adige · habba · MADHWA

Habba adige and how to serve it?

This posts is completely for beginners.

How to serve habba adige?

  1. Clean the floor where you are going to serve meal
  2. Pour water and make a square(Which is called as Mandal)
  3. place the leaf as pointed below
  4. Draw a small rangoli in front of the leaf
  5. Wipe the banana leaf with water
  6. Place the water cup on the left side of the leaf and fill it with water
  7. start serving the items mentioned in the order
  8. Initially all the items listed from 1 to 11(Refer pic attached below) will be served once
  9. plantain-leaf-1
  10. Make sure you serve Rice and ghee after everyone is seated
  11. Give thirthe to men. After Men have done with chithravati , chant Govinda (Usually We used to say starting with doing smarane of family deity with Indiraramana Govindaa govinda …) and then other members can start eating
  12. The first dish to be consumed from the leaf is Payasa
  13. Give few minutes to finish payasa
  14. Start serving the main course(Kootu/Bisibela bath)
  15. Even if Bisibela bath is the main course, it is must to serve white rice in the leaf for men atleast(As they do chithravathi)
  16. After every course, You have to ask for rice again and again
  17. After serving kootu/bisibela bath, give few minutes and again ask whether more quantity is needed
  18. in between you can also ask for whether more palya,chithranna,ambode is needed
  19. After kootu is over, again ask for some more rice
  20. Then start serving Saaru
  21. Once saaru is done, Serve sweets(1 or 2)
  22. Give some time and serve payasa(For the second time in the meal)
  23. Now start asking for some more rice for Mosaranna
  24. Serve mosaru at the end.

There should not be any panthi beda(difference in serving). like for our dear ones serving more ghee , sweets, ambode than others is not a good way of serving the meal

ಬೀಗರೂಟಕೆ ಅನೇಕ ಭೋಗವು
ಜೋಳವು ಓಗರ ಬ್ರಾಹ್ಮಣರೆಡೆಯೊಳು
ಘಮ್ಮನೆ ತುಪ್ಪವು ತಮ್ಮನೆಯವರಿಗೆ
ಘಮ್ಮಟು ದೇವ ಬ್ರಾಹ್ಮಣರಿಗೆ

bIgarUTake anEka BOgavu
jOLavu Ogara brAhmaNareDeyoLu
Gammane tuppavu tammaneyavarige
GammaTu dEva brAhmaNarige

— Pranesha dasaru

Usually for habba, we dont prepare items using Rava(Rava kesari, Rava payasa etc) and we should not do Urad dal vada.

We dont prepare regular sambhar on festival days, We should do kootu, bisibela bath, majjige huli etc

Do Hari sankirthana in between the meal(usually we hear it in mutt at the end of dasara pada as “Bhojane kale sankirthana sri _____(deity name) jai jai”)

Generally till the men finishes their food, and wash their hands, Make sure all the others including kids are seated.

Usually at the end of the meal, we will generally put water over the unused salt and dissolve it(Marks the end of the meal)

As everyone know, when we eat habba adige(With sweets and payasa), we should not remove the leafs/plate immediately after finishing meal. We have to wash our hands and then only rest of the cleaning has to be done




1. Chutney Kadle bele chutney
Kayi chutney
Uppinakayi Mavinakayi uppinakayi
Limbehannu uppinakayi
2. Kosambari 1 & 2 Kadalebele kosambari
Moong dal kosambari
Hesarukalu/Green gram kosambari
3. Palya 1 & 2 Bendekayi palya
Yellow pumpkin Palya
Suran palya
Balekayi palya
Beans palya
Southekayi palya(Cucumber)
4. Majjige huli Bhendekayi majjige huli
Hasi majjige huli
White pumpkin majjige huli
Gojju Pineapple gojju
Bendekayi gojju
Mavinakayi gojju
5. Chithranna Limbekayi Chithranna
Mavinekayi Chithranna
Kayi sasive chithranna
6. Fried items Ambode
7. Payasa Appi payasa
Rice kheer
Avalakki payasa
Akki kadelebele payasa
Sabbaki payasa
Shavige payasa
8. Thovve Toor dal tovve
9. Main course Rice
Bisibela bath
10. Sweet Mysore pak
Hayagreeva mudde
Karida kadubu