Cuisine  >  Indian Veg Recipes  >  Jain  >  Jain Paryushan  >  
34 recipes
This category has been viewed 117389 times
 Last Updated : Nov 06,2019


जैन पर्युषण का व्यंजन - हिन्दी में पढ़ें (Jain Paryushan recipes in Hindi)
જૈન પર્યુષણ ના વ્યંજન - ગુજરાતી માં વાંચો (Jain Paryushan recipes in Gujarati)

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

Banana Uttapa, Banana UttapamBanana Uttapa, Banana Uttapam

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.   

Chana Dal and Coconut PuranpoliChana Dal and Coconut Puranpoli

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 RecipeKhatta Dhokla, Gujarati Recipe

Jain Breakfast and Snacks Recipes for Paryushan

It is encouraged to consume grains, pulses, dairy and vegetables that cause least harm to plants and microorganisms. Starting with breakfast, you can have simple things like Corn Upma, Jowar Upma or Whole Wheat Khakhra. Made with basic, simple ingredients, that cause no hard to other living beings, these breakfast items are perfect! Khakhra is not only delicious, but is easily stored for long periods of time and is usually enjoyed with Gujarati style sukha moong. For snacks, Jains can make Sweet Banana Uttapam or Mag ni Dal na Dhokla, both of which are absolutely delicious!

Khakhra (Whole Wheat)Khakhra (Whole Wheat)

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. For curries, 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. A great accompaniment with lunch is tomato soup that can be enjoyed by all Jains.

Bajra KhichdiBajra Khichdi

As jains do not eat root vegetables, they prefer to use raw bananas in their food as they give a very similar texture to potatoes. Kacche Kele ki Subzi is one such preparation that is relished with rotis. If you do not want to want plain rotis, you can even opt for puranpolis

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. 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, Gujarati Broken Wheat Dessert RecipeLapsi, Fada ni Lapsi, Gujarati Broken Wheat Dessert 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.

 

Sev Tameta, Rasawala Sev Tameta
Sev Tameta, Rasawala Sev Tameta

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

Jain (460 recipes)
Jain Dal, Jain Kadhi (28 recipes)
Jain International (108 recipes)
Jain Naashta (120 recipes)
Jain Pickles / Chutneys / Raita / Salad (31 recipes)
Jain Rice (22 recipes)
Jain Rotis (35 recipes)
Jain Soups (44 recipes)
Jain Subzi / Gravies (74 recipes)



Lapsi recipe
A sumptuous dessert, made from broken wheat, that is light enough to be eaten after a heavy meal when you still crave for sugar. It will nourish you with energy, protein and iron.
Kopra Pak ( Gujarati Recipe) recipe
Although very delicately-flavoured, this coconut sweet gets a rich feel thanks to the tinges of saffron and cardamom that are added. I would suggest the use of traditional coconut grater in order to attain the perfect texture of this sweet. Another key ingredient is the mava, which helps to bind the ....
Mohanthaal ( Gujarati Recipe) recipe
Mohanthaal is another famous sweet from the gujarati repertoire. This sweet needs to be prepared with tact, as the one-thread sugar syrup is the foundation stone for the success of this recipe. If overdone, the dish loses its colour and taste. Also, the mava that imparts the softness to this sweet s ....
Lapsi, Fada ni Lapsi, Gujarati Broken Wheat Dessert Recipe recipe
One of the most well-known of Gujarati desserts, Lapsi is a very appealing sweet dish of roasted and cooked broken wheat sweetened with sugar and flavoured pleasantly with cardamom powder. Roasting the broken wheat in ghee gives the Lapsi a rich brown colour, intense aroma and nice flavour. Although ....
Badam ka Sheera recipe
How many times have you dismissed the thought of making your favourite Indian desserts at home because they take too long to prepare? Well, where there is a will, there is a way. Next time you feel like relishing some delicious Badam ka Sheera, try this quick and easy recipe, which enables you to ma ....
Rasgulla ( Quick Recipe) recipe
This is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used ....
Atta Ka Sheera recipe
Mouth-watering Atta Sheera, with a fabulous colour, texture and flavour, ready in just five minutes! If you are wondering how that magic is possible, well, just trust your microwave to do it for you. Flavoured with cardamom and garnished with slivers of almond, this is one irresistible dessert that ....
Chana Dal and Coconut Puranpoli recipe
Puranpoli is a traditional maharashtrian dish, and variants of it are made all over the country. It is a wholesome and delicious snack made of chana dal and coconut sweetened with jaggery and flavoured mildly with spices like elaichi. While it is festive fare, it can be made any day when you feel li ....
Khatta Dhokla, Gujarati Recipe recipe
The ‘khatta’ in the name is the dominant flavour of this dhokla, and this sourness is brought about by adding a little sour curds. Although dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package! Also try other dhokla variants ....
Moong Dal Dahi Vada recipe
Amidst drum rolls and lots of pomp, we present a non-fried version of none other than one of the most popular chaats... Dahi Vada. Be careful not to soak the vadas beyond 2-3 minutes, to prevent them from breaking. This is a heavy snack so, I suggest you do not indulge in more than one serving.
Jaggery Dosa recipe
Easy and quick sweet dosa made with a combination of flours and jaggery, perked up with grated coconut and spiced up with cardamom! This dosa is only mildly sweet, so can be served as a teatime snack, but if you wish, you could make a nice sweet and savoury dosa platter by serving this with re ....
Kaju Kopra Sheera ( Tiffin Treats For Kids ) recipe
Kaju kopra sheera, just got more tastier with the use of coconut-cashewnut combo rather than the usual wheat flour or rava sheera. Set this yummy sheera on a thali and cut into interesting shapes…pack with another big snack and keep the energy levels going.
Banana Dosa ( Finger Foods for Kids ) recipe
An interesting sweet treat, especially for children! these banana dosas taste very nice when served warm with a dollop of butter. Make small dosas so that your child can easily eat them on his/her own.
Nariyal ki Meethi Roti, Sweet Jain Coconut Roti recipe
The delicate aroma and aesthetic flavour of nutmeg and cardamom make the Nariyal ki Meethi Roti a treat for your senses, while the crunch of roasted coconut makes it a pleasure to sink your teeth into this sweet roti! The traditional charm of coconut makes this Sweet Coconut Roti popular with all ag ....
Stuffed Dahi Vada recipe
Making Stuffed Dahi Vadas is an absolutely satisfying way to spend a Sunday afternoon! Traditional urad vada batter is innovatively stuffed with cashews and raisins before deep-frying. When soaked in water, topped with curds, and garnished with spice powders, the stuffed vadas end up as a toothsome ....
Goto Page: 1 2 3 

Top Recipes

Reviews

Jain Paryushan
 on 06 Oct 18 06:21 PM
5

Ma''''am, I''''m happy to know national chefs are preparing jain foods too. Thanks 😊 but I wanna make a correction that atta ka sheera and lapsi are rajasthani items. There are so many items you have labelled as Gujarati items but few of them are Rajasthani. And cheese is not edible for jains. So items consist of cheese are not jain foods. Kindly know more about 22 abhakshya items that jains should not eat/drink.
Edited after original posting.
Tarla Dalal
08 Oct 18 09:20 AM
   Hi Tanu, Thank you so much for your kind words. Also, thanks for all your suggestions.