8 Vegetarian Dishes You Can Eat During Shradh

Published on 16th Sep 2021 by BlogBuster Editorial Team

Dishes You Can Add To Your Shradh Food Menu

Pitru Paksha, commonly known as Shradh, is a 16-lunar day period in Hindu calendar when Hindus pay homage to their ancestors, especially through food offerings. In southern and western India, it falls in the 2nd fortnight of the Hindu lunar month of Bhadrapada or September and follows the fortnight immediately after the Ganesh Festival. It begins on the Pratipada, the first day of the fortnight, ending with the no moon day known as Sarvapitri Amavasya.

Shradh 2021 dates are 20th September to 6th October, During this period, people pursuing Pitru Paksha rights should refrain from food items like onion and garlic. Below-mentioned are some of the vegetarian dishes you can eat during Pitru Paksha-

Pudina Rice

Pudina Rice

Pudina Rice is one of the simplest dishes you can make during Pitru Paksha. Its peppery, minty flavour makes it an impressive dish that you must include in your Shradh food menu. Follow the below-given instructions to make Pudina Rice at home-


  • Rice - 2 cups, long-grained and soaked for an hour
  • Cumin Seeds - 2 tsp
  • Salt - 1 tbsp
  • Mint Leaves - 2 tbsp, paste
  • Lemon Juice - A few drops
  • Oil - 2 tbsp


  1. To make Pudina Rice, firstly, heat the oil In a heavy-bottomed saucepan. Once the oil is hot enough, add the cumin seeds.
  2. Now, add rice and mint paste and stir the mixture a few times before adding 3 cups of water.
  3. Bring the mixture to a boil, sprinkle a few drops of lemon juice, cover the pan and lower the heat. Cook the rice for approximately 10 minutes.
  4. Your Shradh recipe, Pudina Rice, is now ready!

Kaddu Ki Sabji

Kaddu Ki Sabji

Kaddu Ki Sabji is a light and delicious dish you can add to your Shradh food menu. Pumpkin pieces are cooked in a variety of Indian masalas and can be eaten during Pitru Paksha. Below given are the steps to cook Kaddu Ki Sabji at home-


  • Pumpkin - 750 gms
  • Oil - ¼ cup
  • Ginger - 1 tbsp, sliced
  • Asafoetida / Hing - A pinch
  • Fenugreek Seeds - 1 tsp
  • Cumin - 1 tsp
  • Salt - As required
  • Turmeric Powder - ½ tsp
  • Chilli Powder - 1 tsp
  • Coriander Powder - 1 tbsp
  • Garam Masala - 1 tsp
  • Sugar - 1 tbsp
  • Amchur Powder - 1 tbsp
  • Green Chillies - 4 to 5


  1. To make Kaddu Ki Sabji, firstly, cut the pumpkin into 2 to 3 cm pieces.
  2. Now, heat oil in a pan and once it is hot enough, add hing, fenugreek seeds and cumin.
  3. When the fenugreek seeds begin to splutter, add ginger.
  4. Saute till lightly coloured. Once done, add pumpkin and green chillies. Stir-fry over high heat until they look glossy.
  5. Now, add salt, turmeric, garam masala, coriander powder, chilli powder, sugar and mix well.
  6. Lower the flame and cover it with a lid. Let it simmer until cooked through, stirring 3 to 4 times.
  7. Add the amchur, cook further for 2 to 3 minutes.
  8. Your Shradh recipe, Kaddu Ki Sabji, is now ready. Garnish it with coriander leaves and serve hot.

Dal Palak Shorba

Dal Palak Shorba

Dal Palak Shorba is a unique mix of health and taste and a worthy addition to your Shradh food menu. It is one of the most popular dishes eaten during Pitru Paksha. Follow the below-given instructions to make Dal Palak Shorba at home-


  • Yellow Moong Dal - 100 gms
  • Tur Dal / Pigeon Pea - 100 gms
  • Garam Masala - 10 gms
  • Turmeric Powder - 5 gms
  • Ginger - 15 gms
  • Spinach - 250 gms
  • Oil - 40 gms
  • Cumin Seeds - 1 tsp
  • Green Chilli - 1, chopped
  • Asafoetida / Hing - A pinch
  • Salt - As required
  • Lemon - 1 tbsp
  • Thick Cream - 4 tsp


  1. To make Dal Palak Shorba, firstly, soak moong dal and tur dal (pigeon pea) in water for a couple of hours. After they have been soaked well, pressure cook them with spinach leaves in 4 cups of water. 
  2. Now, heat oil in a pan. Once the oil is hot enough, add the cumin seeds. As the cumin seeds begin to splutter, add finely chopped ginger. Saute them till the raw aroma goes away.
  3. When they turn slightly brown, add garam masala, turmeric powder, chopped chillies and a pinch of asafoetida.
  4. Fry this mixture on a low flame and then add the dal-spinach paste. You can add some water to adjust the consistency.
  5. Add thick cream to the simmering dal, season with salt and lemon juice.
  6. Your Shradh recipe, Dal Palak Shorba, is now ready!

Bajre Ki Khichdi

Bajre Ki Khichdi

Made of Bajra and moong dal, Bajre Ki Khichdi is a warm and comforting dish, generally made during fasting and Pitru Paksha. It is one of the easiest dishes to prepare and a must-add to your Shradh food menu. Follow the below given recipe of Bajre Ki Khichdi to make it at home-


  • Bajra - 2 cups
  • Moong Dal Dhuli - 1 cup
  • Salt - As required
  • Ghee - 2 tbsp
  • Asafoetida / Hing - A pinch
  • Cumin Seeds - 1 tsp
  • Coriander Powder - 2 tsp
  • Garam Masala - 1 tsp
  • Chilli Powder - 1 tsp


  1. To make Bajre Ki Khichdi, firstly, wash, drain and pound the bajra. Toss it well to remove the husk.
  2. Mix bajra and moong daal, with enough water to cook until tender and is of thin paste-like consistency. (Pressure cook till 4 whistles)
  3. Now, heat ghee in a pan. Once it is hot enough, add cumin, hing, coriander powder, garam masala and chilli powder.
  4. When the cumin splutters, add the bajra mixture and simmer for 2-3 minutes.
  5. Your Shradh recipe, Bajre Ki Khichdi, is now ready!

Guar Ki Phali

Guar Ki Phali

Cooked with spices and curd, Guar Ki Phali is a popular Pitru Paksha recipe. It is best paired with pooris and a great addition to your Shradh food menu. Follow the instructions of Guar Ki Phali given below and make it at home-


  • Cluster Beans - ½ kg
  • Ghee - 2 tbsp
  • Asafoetida / Hing - A pinch
  • Cumin Seeds - 1 tsp
  • Coriander Powder - 2 tsp
  • Chilli Powder - ½ tsp
  • Salt - As required
  • Garam Masala - ¼ tsp
  • Yogurt - ¼ cup


  1. To make Guar Ki Phali, firstly, wash the cluster beans thoroughly and cut them into halves or thirds.
  2. Now, heat ghee in a kadhai. Once it is hot enough, add asafoetida and cumin seeds.
  3. When the seeds begin to splutter, add the beans and saute till they look a bit glossy. Add coriander powder, chilli powder and salt.
  4. Cook uncovered over low heat till tender. Mix the garam masala into the yoghurt and add to the beans. Saute for 2 to 3 minutes.
  5. Your Shradh recipe, Guar Ki Phali, is now ready!


Palak Bhurji

Palak Bhurji

A flavourful combination of palak and spices, Palak Bhurji is a must-add to your Shradh food menu. It is easy to cook and a popular recipe to make during Pitru Paksha. Follow the recipe of Palak Bhurji given below and try it at home-


  • Spinach - 1 bunch
  • Oil - 1 tbsp
  • Desi Ghee - 1 tbsp
  • Ginger Paste - 2 tsp
  • Tomatoes - 2 to 3, chopped
  • Cumin Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Butter - 3 large cubes
  • Red Chilli Powder - 2 tsp
  • Paneer - 100 gms, crushed
  • Green Chilli - 4 to 5
  • Coriander Leaves - A handful, finely chopped
  • Ginger - 1 inch, finely sliced


  1. To make Palak Bhurji, firstly, chop the spinach. Now, heat oil in a pan and once it is hot enough, add spinach and salt. Cook for some time.
  2. Next, heat desi ghee in a pan and add ginger paste and saute. Once the ginger paste turns brown, add tomatoes, cumin powder and coriander powder. Cook for some more time.
  3. Melt butter in a pan. Now, add spinach, tomato paste, salt, red chilli powder, paneer, green chillies and coriander leaves. Add crushed paneer and mix well.
  4. Let it simmer for a few minutes.
  5. Your Shradh recipe, Palak Bhurji, is now ready!

Sharife Ki Kheer

Sharife Ki Kheer

A sweet dish completes the whole meal and Sharife Ki Kheer is the perfect dish for your Shradh food menu. It is amped up with a lot of dry fruits and is popularly made during Pitru Paksha. Follow the Sharife Ki Kheer recipe given below-


  • Full-cream Milk - 2 litres
  • Basmati Rice - ¾ cup, washed and soaked
  • Sugar - 1½ cup, granulated
  • Custard Apple - 2, deseeded
  • Raisins - A handful
  • Cashew Nuts - A handful, roughly chopped
  • Almonds - A handful, roughly chopped
  • Green Cardamom - 2 to 3, powdered


  1. To make Sharife Ki Kheer, firstly, bring the milk to a boil in a thick bottomed pan, by covering and cooking it on a high flame for about 10 to 15 minutes.
  2. Uncover the pan and reduce the milk by 10 to 15 per cent by letting it simmer for 10 minutes.
  3. Add the washed and soaked basmati rice. Cover the pan and let the milk come up to a boil.
  4. Let the rice cook for 20 minutes on simmer, till it thickens.
  5. Stir in the sugar and let the kheer cook on a gentle heat until the sugar dissolves, for 5 minutes.
  6. Next, add in the raisins, cashew nuts, almonds, and powdered cardamom. Mix well.
  7. Add in the deseeded custard apples, stir and take off the flame after 30 seconds.
  8. Your Shradh recipe, Sharife Ki Kheer, is now ready!

Medu Vada

Medu Vada

Medu Vada is an authentic South Indian snack prepared during Pitru Paksha. Your Shradh food menu is incomplete without this dish. Follow the recipe of Medu Vada given below-


  • Urad Dal - 2 cups, soaked
  • Peppercorns - 2 tbsp
  • Refined Oil - 2 cups
  • Asafoetida - ¼ tsp
  • Curry Leaves - A handful
  • Ginger - 1 tsp
  • Salt - As required
  • Water - As required


  1. To make Medu Vada, firstly, soak black gram (urad dal) in water for about an hour and rinse well. Then drain the water and grind the urad dal till it turns into a thick paste. Do not add too much water, just sprinkle a little bit of water to achieve a balanced consistency of the batter. Make sure that it's partly ground.
  2. Now, add cumin seeds, peppercorns, ginger, salt, asafoetida and then continue grinding. If you want to make it spicier, you can add some finely chopped green chillies to amp up the spice level.
  3. Next, take a bowl and transfer the paste to it. Add curry leaves in the batter and mix well.
  4. Then, heat oil in a deep frying pan over medium heat. To make the vadas, add a few drops of oil to your palm and extract the batter and make a small hole in it using a finger, right at the centre of the vada. Then, carefully drop the vada in the hot oil to fry.
  5. Increase the flame and fry well, till the vada turns golden brown. Put the vadas on a paper towel or tissue paper to remove the excess oil. Garnish it with some fried green chillies and curry leaves.
  6. Your Shradh recipe, Medu Vada, is now ready!

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