Jain Paryushan Recipes

Jain Paryushan Recipes. Paryushan is an annual holy fasting period for Jains that typically lasts for about 8 to 10 days during the monssons, either in the months of august or september. This is the most important festivals for Jains and is that time of the year when the rules of Jainism are observed more strictly. Paryushan is to celebrate 5 main rules of Jainism – Ahimsa (non-violence), Satya (truthful), Asteya (non-stealing), Brahmacharya and Aparigrah.

Chana Dal and Coconut Puranpoli

They strictly follow their religious and cultural vows which is also reflected in their food choices.

People who follow Jainism do not consume any root vegetables and many green leafy vegetables too. Many Jains do not follow this rule exactly as they eat all vegetables except onions, potatoes and garlic but we have still mentioned a few examples of ingredients that Jains avoid. During Paryushan parva especially, Jains avoid mostly all these ingredients.   

Moong Dal Kachori

List of foods that are not consumed by Jains

1. Onions
2. Garlic
3. Green ginger and Turmeric
4. Yams
5. Carrots
6. Bambo Karela
7. Radish
8. Funghi (mushrooms)
9. Tubular vegetables like potatoes, sweet potatoes
10. Green Leafy Vegetables like coriander, spinach, methi, cabbage, cauliflower greens and suva bhaji are avoided during the monsoon season.
11. Cauliflower
12. Many seeded vegetables like eggplant
13. Pods of many trees including banyan tree, pipal tree etc
14. Yeast
15. Alcohol
16. Mixing of pulses (kathor) with raw milk/yogurt is not permissible.
17. Honey

Jainism is based on the concept of "Ahimsa" which means non-violence. All the food consumed by a Jain is meant to cause least disruption and hurt to other organisms and "jivas" in the world, both visible and microscopic. For example – the reason for avoiding any vegetable that grows underground is that to procure such a vegetable, an entire plant has to be uprooted which causes unnecessary death of such a plant which is against the principles of Jainism and ahimsa.

Khatta Dhokla, Gujarati Recipe

A few practices observed by Jains during paryushan are –

1. Many seeded vegetables like eggplant (baingan) are avoided as they are considered to be the carriers of new life, owing to the fact that they have many seeds.

2. Similarly, green leafy vegetables are also avoided during "chaturmaas" ie a holy observance period coinciding with the monsoon season, as the chances of mistakenly eating micro-organisms increases.

3. Due to the increase in microorganisms in food the next day, leftover food is also not permitted.

4. Any food that requires overnight fermenting is avoided as well.

5. No food and water is consumed after sunset till sunrise.

Jain Breakfast Recipes for Paryushan

It is encouraged to consume grains, pulses, dairy and vegetables which causes least harm to plants and microorganisms. For breakfast, Gujaratis prefer to have simple food. One of the top picks ins Thepla. Without the addition of methi, these theplas are pepped with regular masalas and served with tea for breakfast.

Thepla

Whole Wheat Khakhra made with basic, simple ingredients, that cause no harm to other living beings are also perfect for breakfast! Khakhra is not only delicious, but is easily stored for long periods of time and is usually enjoyed with Gujarati style cooked moong. Nachni Sesame Khakhra us yet another option to relish during Paryushan.

Nachni Sesame Khakhra ( Iron and Calcium Rich Recipe )

As a hot snack, you can serve Makai Upma. Make with sweet corn kernels, this hot snack needs no accompaniment at all. It is sure to enjoyed by kids too! Just avoid the coriander as garnish to suit paryushan.

Instant Poha Idli, Aval Idli

If you want to enjoy your favourite South Indian snacks, we recommended Instant Poha Idli. This has no fermentation and thus can be included as Jain foods for Paryushan. Serve it with coconut chutney to square up your breakfast.

Coconut Chutney ( Idlis and Dosas)

Jain Snacks Recipes for Paryushan

For snacks, Jains can make Sweet Banana Uttapam or Mag ni Dal na Dhokla, both of which are absolutely delicious! Again do not garnish the dhokla with coriander.

Banana Uttapa, Banana Uttapam

Spicy Urad Dal Puris and Moong Dal Kachori are some fried options which can be made ahead of time before the festival of Paryushan. They can be served at any time of the day then.

Spicy Urad Dal Puris

Hot snacks which are everyone’s favourite can be enjoyed before sunset too! You can make Chana Dal Seekh Kebab. This recipe makes use of cabbage and mint which can easily be avoided to suit the Jain Paryushan rules.

Chana Dal Seekh Kebab Or How To Make Seekh Kebab Recipe

Raw Banana is a food which is most commonly seen in every household during the festival of Oaryushan. We present an innovative snack with it – Raw Banana Crispies. Raw bananas are cut into long strips, dipped in maida batter and then coated with corn flakes and deep-fried. Try it out!

Raw Banana Crispies

Similarly ripe bananas are also eaten during Paryushan. You can try making hot Kela Bhajia. This is slightly sweet and needs no accompaniment.

Banana Bhajiya, Kela Bhajia

Jain Dry Snacks Recipes for Paryushan

Many women prefer making batches of dry snacks in advance, so as to have enough time for prayers during this festive time.

Try this Instant Chakli. These rice flour chaklis require no pressure cooking of the dough. They are easy to make ans stay fresh for 10 to 15 days.

Chakli, Instant Chakli

Khakhras comes next on this list. While most Gujarati's prefer buying readymade khakhra from the market, some prefer the homemade ones. Try Mini Oats Khakhra – a highly nutritious snack.

Mini Oats Khakhra

You can also buy readymade plain wheat flour khakhras and make Khakhra Chivda. This is great to munch on.

Khakhra Chivda ( Tiffin Treats)

Another simple yet tasty option is Sev-mumra. It is a light and easy to make dry snack. In this scrumptious Gujarati sev kurmura jar snack, the sev and puffed rice are sautéed in oil with a dash of spices.

Sev Murmura, Sev Kurmura, Sev Mamra

Jowar Dhani is another dry snack which is easy to make. The fried peanuts and dry coconut slcies add a very good crunch.

Jowar Dhani Popcorn with Coconut and Peanuts

Jain Main Course Recipes for Paryushan

Bajra Khichdi is a household favorite during Paryushan. This delicious item is not only healthy but is also very easily made once the bajra is soaked. As no grain is forbidden during Paryushan, you can eat any number of rice dishes you like.

Palak Bajra Khichdi

Similarly dals are also allowed during Paryushan. Combine it with other vegetables to make delicacies like Cucumber Chana Dal. These make up for your protein requirement of the day.

Cucumber Chana Dal

If you are looking for a dry dal then try this famous Gujarati Mag ni Dal. Easy to make and easy to digest, it suits the needs of the elders in the family too.

Mag Ni Dal 

As rasawala sabzis, Jains use dry ingredients like papad, sev or ganthia in subzis. You can make papad methi nu shaak or even Sev tomato to eat with rotis or rice.

Sev Tameta, Rasawala Sev Tameta

Quick Paneer Subzi is yet another delicacy which can be made during the festival of Paryushan. No onion, no garlic. Just pepped up with a coriander and Kashmiri red chilli paste, it is definitely worth trying.

Quick Paneer Subzi

Accompany these sabzi and dal with soft Padvali Roti. A pair of rotis are layered for rolling and cooking and then separated by tapping them slightly.

Padvali Roti, Gujarati Thin Rotli Recipe

As a rice delicacy, what’s most opted for is Vagharela Bhaat. It is very simple yet made tasty by the addition of simple Indian spices.

Vagharela Bhaat

A great accompaniment with lunch is Cream of Tomato Soup that can be enjoyed by all Jains.

Cream Of Tomato Soup Or How To Make Tamatar Shorba Recipe

Another option is Bhavnagari Marcha. Gujaratis are very fond of pickles and chutneys as an accompaniment not only to their snacks but also to their main meals.

Bhavanagari Marcha

Jain Sweet Recipes for Paryushan

Sweets like Badam ka sheera are used for breaking the fast of a Jain. This tradition called Parna also includes things like Moong water and Gud water which is then fed to the person who was fasting. 

Badam ka Sheera

Lapsi, this fabulously tasty Gujarati sweet features the goodness of broken wheat and the tantalizing aroma of cardamom. It is a hot favorite across the world but is mainly eaten during paryushan.

Lapsi, Fada ni Lapsi,

The famous Atte ka Sheera is also a Paryushan friendly recipe. This is many a times enjoyed as an evening snack with papad.

Atta ka Sheera

We hope you like these Jain Paryushan Recipes. Enjoy our other Jain articles as well.

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