Mustard Oil in Ashtami Kitchens Across India

Navratri is a time of devotion, discipline, and celebration. On the eighth day—Durga Ashtami—millions of households across India prepare sacred bhog (offerings) to honour the Goddess. While the dishes may differ from region to region, one thing remains constant: food is cooked with love, purity, and authenticity. And for centuries, mustard oil has been that faithful ingredient tying diverse traditions together.

North India: The Holy Trinity of Ashtami Prasad with Mustard Oil

In Delhi, UP, Bihar, and Haryana, Ashtami is incomplete without the famous puri–kala chana–sooji halwa.

• Puris puff up beautifully when fried in mustard oil, thanks to its high smoke point, staying light and crisp.

• Kala Chana, simmered overnight and finished with a sarson ka tadka, offers both nutrition and earthy flavor.

Here, mustard oil is not just an ingredient—it is the taste of tradition.

Bengal: Khichuri & Beguni Bhog

In Bengal, Durga Ashtami is a grand feast. The temple bhog usually features:

• Khichuri: A comforting rice-lentil dish, paired with fried sides.

• Labra: A mixed vegetable curry, gently spiced.

• Beguni: Eggplant fritters, dipped in besan batter and fried in mustard oil.

The sharp, nutty aroma of mustard oil is essential here—it binds the flavors together and keeps the dishes authentic to their roots.

South India: Sundal & Simplicity

• Sundal is the star of Navratri in Tamil Nadu, Karnataka, and Andhra Pradesh. It’s a wholesome dish made by stir-frying boiled legumes—like chickpeas, black-eyed peas, or green gram.

  • The magic lies in the tadka: mustard seeds crackling in hot mustard oil, with curry leaves, green chilies, and a pinch of hing. This tempering not only enhances the aroma but also infuses the legumes with a nutty, peppery depth unique to mustard oil.

  • During Navratri, sundal is prepared daily as naivedyam (offering) to Goddess Durga, each day with a different legume. On Ashtami, families prepare it in larger quantities for community distribution and kanjak pujan.

Here, mustard oil plays a double role: it carries the authentic South Indian flavor of tadka while also making the dish light, digestible, and protein-rich—perfect for a fasting festival.

West India: Sweet & Savory Offerings

• Lapsi: A sweet dish made from broken wheat, ghee, and jaggery.

• Farsan & Pakoras: Savory snacks fried in mustard oil, crisp yet light.

In Gujarat and Rajasthan, festive feasts often balance sweet and savory, with mustard oil keeping the snacks crunchy without heaviness.

Health Meets Heritage

While the dishes may vary, mustard oil provides a consistent foundation of:

• High smoke point → lighter, crispier festive foods

• Heart-healthy fats → balance during indulgence

• Antimicrobial properties → aligning with fasting & purification traditions

• Authentic flavor → the taste that connects us to generations past
  

Conclusion – One Festival, One Mustard Oil

Durga Ashtami reminds us that India’s diversity is its strength. Whether it’s puri-chana-halwa in the North, khichuri and beguni in Bengal, sundal in the South, or lapsi and pakoras in the West—our festive thalis may look different, but the soul is the same.

This year, let mustard oil be the thread that unites these traditions, adding purity, health, and authenticity to every prasad thali. Because when it comes to festivals, the oil you choose matters as much as the prayers you offer.