Are sābudānā, kuṭṭū, sendhā namak and potatoes allowed on Ekādaśī?

in most North Indian homes yes, since none of them are grains; stricter sampradāyas limit the list further.

The common Ekādaśī phalāhāra includes fruits, milk and curd, nuts, potatoes, sweet potato, arbi, pumpkin, sābudānā (tapioca pearls), kuṭṭū (buckwheat), singhāṛā (water-chestnut flour), rājgirā (amaranth) and samak/sāmā rice (barnyard millet, called “vrat ke chāval”). Sendhā namak (rock salt) is used instead of ordinary salt, and black pepper, cumin and ginger are usual spices.

Practice varies. Many Vaiṣṇava homes avoid sāmā rice, as it is botanically a millet, and also avoid tomatoes, brinjal, cauliflower and some spices like asafoetida and turmeric on Ekādaśī. Some Maharashtrian homes eat peanuts and sābudānā khichdi freely; some Bengali homes prefer only fruit and milk.

Keep it simple and sāttvic: a heavy fried phalāhāra plate defeats the purpose. Follow your family’s list, and do not judge another’s.

Sendhā namak replaces ordinary salt · Source: common family practice; Vaiṣṇava usage differs

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