The Savoury Side of India’s Harvest Festivals

India celebrates the harvest season with remarkable regional diversity, and savoury dishes capture that spirit best. We’ve gathered recipes from North, South, West, and Central India, each one representing local traditions, seasonal staples, and flavours shaped by generations. These recipes reflect how different states honour the harvest with food that comforts, nourishes, and brings people together.

South India
Harvest Festival: Pongal

Pongal expresses gratitude to the Sun God for a successful harvest and celebrates freshly gathered rice and coconut, staples of South Indian cooking. Coconut Rice (Thengai Sadam) highlights these simple ingredients, making it a beloved festive favourite across South India.

Coconut Rice (Thengai Sadam) 🥥

Fluffy cooked rice is tossed with freshly grated coconut and enriched with a gentle tempering of mustard seeds, peanuts, curry leaves, and green chillies. Light yet satisfying, this dish captures the essence of harvest-time cooking, allowing freshly harvested rice and coconut to shine in every warm, flavourful bite.

Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4–6

Ingredients

• Raw rice (sona masoori) – 2 cups
• Fresh grated coconut – 1½ cups
• Coconut oil – 2 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tbsp
• Peanuts –  1 tbsp
• Green chillies – 2, finely chopped
• Curry leaves – 10–12
• Asafoetida (hing) – ¼ tsp
• Salt – to taste

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Method

1. Wash and cook the rice until fluffy and well-separated. Allow it to cool slightly.
2. Heat the coconut oil in a wide pan over medium heat.
3. Add mustard seeds and let them splutter.
4. Add urad dal and sauté until lightly golden.
5. Add green chillies, curry leaves, and asafoetida; sauté briefly until aromatic.
6. Stir in the grated coconut and sauté gently for 1–2 minutes. Do not let it turn brown.
7. Add the cooked rice and salt.
8. Mix gently until the rice is evenly coated with coconut and the tempering. 
9. Serve warm with rasam.

West India
Harvest Festival: Makar Sankranti

In Maharashtra, harvest-time meals often centre around millets and gram flour, ingredients that are filling, nourishing, and ideal for winter. Zunka Bhakri reflects this tradition, combining humble staples into a comforting and satisfying festive meal.

Zunka Bhakri 🌾

A classic Maharashtrian harvest dish where a dry, spiced gram flour preparation is served with hot jowar bhakri. Hearty, comforting, and deeply satisfying, Zunka Bhakri is traditionally enjoyed during the harvest season as a complete and nourishing meal.

Prep Time: 20 mins | Cook Time: 30 mins | Servings: 3–4

Ingredients

For zunka:

• Besan (gram flour) – 1 cup
• Onion – 1 medium, finely chopped
• Green chillies – 2, finely chopped
• Garlic – 4–5 cloves, minced
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Curry leaves – 8–10
• Groundnut oil – 3 tbsp
• Salt – to taste
• Fresh coriander leaves – 2 tbsp, chopped
• Water – ¾ cup

For bhakri (Millet roti):

• Jowar flour – 2 cups for dough, or Dry flour – for dusting
• Salt – to taste
• Warm water – as required

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Method

To prepare zunka:

1. Heat groundnut oil in a wide pan over medium heat.
2. Add mustard seeds and cumin seeds; allow them to splutter.
3. Add curry leaves, garlic, green chillies, and chopped onions.
4. Sauté until the onions turn soft and translucent.
5. Lower the heat and add turmeric powder and red chilli powder.
6. Add besan and mix continuously to avoid lumps.
7. Gradually sprinkle water while stirring, allowing the besan to cook evenly.
8. Cook on low heat, stirring constantly, until the mixture turns dry and crumbly.
9. Add salt and mix well.
10. Garnish with fresh coriander leaves and keep warm.

To prepare bhakri:

1. In a bowl, combine millet flour and salt.
2. Gradually add warm water and mix to form a soft, pliable dough.
3. Divide the dough into equal-sized portions and shape into smooth balls.
4. Place a dough ball on a clean surface and flatten it gently using your fingers, dusting lightly with dry flour.
5. Heat a heavy tawa over medium heat.
6. Carefully lift the flattened bhakri and place it on the hot tawa.
7. Cook until bubbles form, then flip and cook the other side.
8. Roast both sides until cooked through and lightly charred.
9. Remove from heat and keep warm.

North India
Harvest Festival: Makar Sankranti

Makar Sankranti marks the harvest of winter vegetables and grains in North India. Warming dishes made with pearl millet and lentils form an important part of this seasonal tradition, and Bajra Khichdi fits perfectly into these celebrations.

Bajra Khichdi 🍲

A hearty one-pot dish made with coarsely ground pearl millet and moong dal, Bajra Khichdi is traditionally cooked during the winter harvest season for its warmth and nourishment.

Prep Time: 15 mins | Cook Time: 30 mins | Servings: 4–6

Ingredients

• Bajra (pearl millet), coarsely ground – 1 cup
• Moong dal – ½ cup
• Ghee – 2 tbsp
• Cumin seeds – 1 tsp
• Ginger – 1 inch piece, grated
• Green chillies – 1–2, chopped
• Turmeric powder – ½ tsp
• Salt – to taste
• Water – 4 cups

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Method

1. Wash bajra and moong dal together and soak for 2–3 hours.
2. Heat ghee in a pressure cooker and add cumin seeds.
3. Add ginger and green chillies; sauté briefly.
4. Add soaked bajra and dal, turmeric powder, and salt.
5. Pour in water and mix well.
6. Pressure cook for 4–5 whistles until soft and porridge-like.
7. Serve hot with ghee and seasonal vegetables.

Central India
Harvest Festival: Makar Sankranti

Central India celebrates the wheat harvest with hearty, energy-rich meals designed for winter. Dal Bafla is a festive classic that brings together wheat and ghee to mark abundance and warm hospitality.

Dal Bafla 🫓

Firm wheat dumplings are baked or boiled, then soaked in ghee and paired with a richly spiced lentil preparation, making Dal Bafla a filling and celebratory harvest-time favourite.

Prep Time: 30 mins | Cook Time: 45 mins | Servings: 4–6

Ingredients

• Whole wheat flour – 3 cups
• Ghee – ½ cup
• Baking soda – ¼ tsp
• Salt – to taste
• Toor dal – 1 cup
• Turmeric powder – ½ tsp
• Cumin seeds – 1 tsp
• Garlic – 5–6 cloves, crushed
• Water – as required

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Method

1. Combine wheat flour, salt, baking soda, and water to form a firm dough.
2. Shape the dough into medium-sized round dumplings.
3. Boil the dumplings in water until they float and are cooked through.
4. Remove, drain, and bake or roast briefly until firm on the outside.
5. Dip the hot baflas generously in ghee and set aside.
6. Cook toor dal with turmeric until soft.
7. Temper the dal with ghee, cumin seeds, and garlic.
8. Serve the ghee-soaked baflas with hot dal and ghee.