A Satvik Feast for the Soul: Honoring Ashadhi Ekadashi

Each year, as the eleventh day after the new moon in Ashadha (June–July) arrives, so does Ashadhi Ekadashi, also known as Devshayani Ekadashi—a day steeped in devotion, simplicity, and spiritual awakening. This sacred occasion marks the beginning of Chaturmas, a four-month period when Lord Vishnu is believed to enter a state of divine rest.

At the heart of this day is profound devotion to Lord Vitthal (Vithoba)—a compassionate form of Lord Krishna and the beloved deity of Maharashtra. For his devotees, this is a time of pure bhakti (devotion) expressed in ways both grand and intimate.

One of the most powerful expressions of this devotion is the Pandharpur Wari —a centuries-old pilgrimage where Warkaris, singing bhajans and carrying symbolic palanquins of revered saints like Saint Dnyaneshwar and Saint Tukaram, walk hundreds of kilometers to Pandharpur. Every step becomes a prayer, every chant a tribute to unwavering faith. 

Elsewhere, families observe fasts and all-night prayers, believing the day to be spiritually cleansing and deeply meritorious. 

But beyond ritual, Ashadhi Ekadashi is a time for shedding ego, for reconnecting with simplicity, and for offering oneself wholeheartedly in the service of the divine. It’s a moment when community, humility, and grace rise above all differences.

And part of that offering comes in the form of food. Vrat meals—prepared without grains, onion, or garlic—become quiet acts of devotion. Despite their simplicity, these dishes brim with creativity and soul, turning nourishment into prayer.

Let’s explore this beautiful culinary tradition—where each humble meal becomes a sacred offering.

Sabudana Khichdi — Grace in Pearls

Soft, translucent pearls of sabudana (tapioca) are delicately stir-fried with crunchy roasted peanuts, fresh curry leaves, and green chilies. A final flourish of lemon juice and chopped coriander infuses brightness. This dish is a fasting staple — filling, light, and as comforting as a hymn hummed at dawn.

Kuttu ka Parantha — Earthy and Crisp

These kuttu paranthas are everything a traditional parantha is — yet they carry the rustic charm of fasting food. Made with mashed potato and buckwheat flour, they are pan-fried to golden crispness and seasoned gently with cumin and rock salt. Served warm with a cooling yogurt dip, they offer the rare kind of nourishment that feels both festive and clean.

Vratwale Aloo — Humble, Yet Glorious

Tender potatoes are tossed in a simple tempering of cumin seeds and green chilis that overall sings with the modest flavors of ginger, peanuts, and sendha namak (rock salt). Without garlic or onion to distract, this curry shines in its simplicity, reminding us that spiritual food is less about indulgence and more about balance.

Shakarkandi Ki Tikki — Crispiness with Soul

These tikkis—crisp on the outside, tender within—are crafted from sweet potatoes, nature’s sattvik treasure. Gently spiced with green chili, grated ginger, rock salt, and a touch of cumin, they’re bound with rajgira flour, then pan-fried to golden perfection. Each tikki is an offering of balance—sweet, subtle, grounding. Paired with a cooling coriander-yogurt dip or savored on its own, it’s the kind of food that nourishes beyond hunger: a sacred pause in the form of a meal.

Rajgira Puri — Wholeness in a Circle

Rajgira (amaranth) flour transforms into soft, puffed puris when kneaded with mashed potato and rock salt, then gently fried. These golden discs are hearty yet satvic, making them a cherished companion to vratwale aloo or a yogurt-based curry. Their nutty flavor and crisp edges make them a joy to savour during the sacred fast.

A Sacred Meal, A Silent Prayer

On Ashadhi Ekadashi, every bite is more than nourishment—it's a meditation, a thank-you, a prayer in edible form. These satvik offerings reconnect us with tradition and remind us that food, when made with love and intention, becomes a gateway to the divine.