The beginning of New Year, according to Hindu lunar calendar falls on April 6 for Telugus, Kannadigas, Maharashtrians and Sindhis.
Celebrated as Ugadi, Gudi Padwa, Cheti Chand in Andhra Pradesh, Telangana, Karnataka, Maharashtra and in few parts of Northern India, this festival ushers in new hopes and aspirations.
It is customary to begin the day with Ugadi Pachadi, a combination of six tastes- sweet, bitter, spice, salt, sour and tangy as it is believed that life is a combination of various feelings and emotions.
The festive celebrations also call in for very traditional recipes and in this article, we bring you authentic Ugadi recipes from the kitchens of South India.
Mango Rice / Mavinakai Chitranna
Mango rice is one pot dish prepared on Ugadi.
Raw mango is an amazing vegetable loaded with vitamins and essential minerals. Raw mango guards you against the intense heat of summer and boosts energy.
½ cup cooked rice
½ cup grated raw mango
¼ cup grated coconut
2-3 green chili
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 tbsp groundnut
1 tsp urad dal
1 tsp bengal gram dal
¼ tsp turmeric powder
A sprig curry leaves
A pinch of asafoetida
4 tbsp oil
Salt to taste
2 tbsp finely chopped, coriander leaves
In a wide bottom vessel heat oil and season with mustard seeds, fenugreek seeds, groundnuts, dals and curry leaves.
Now add asafoetida, turmeric powder and green chilli, sauté for few minutes. Add grated mango and cook for 2 minutes, finally add grated coconut, salt and stir well. Switch off the flame.
Add in cooked rice and blend well.
Garnish with chopped coriander leaves and serve.
Poli is a popular sweet dish prepared during Ugadi, peanut poli is prepared with wheat flour thus making it nutritious and healthy.
Peanuts are a great source of plant-based protein, healthy fats and other essential nutrients. Peanuts are healthy snacks for all weight watchers, good for heart health and provide you with instant energy.
2 cup wheat flour
6 tbsp cooking oil
Salt to taste
1 cup peanut
¼ cup sesame seeds
2 tsp poppy seeds
¾ cup powdered jaggery
¼ tsp powdered cardamom
In a wide bowl take wheat flour, add salt and make a soft dough by adding water little by little. Pour oil over the dough and let it rest for 30 minutes.
Dry roast peanut and sesame separately until brown, transfer into mixer add poppy seeds, and cardamom, grind into powder.
Now add grated jaggery and grind into a semi-fine texture.
Transfer this into a container, sprinkle milk to make this mixture soft.
Make small lemon sized balls with prepared stuffing mixture.
Take the dough about a lemon size ball, fold it like a bowl and place stuffing inside and cover it up with the dough.
Roll it into a thin poli, heat a tawa. Place poli on the heated tawa and roast in on both sides until light brown by adding ghee.
Serve it with a drizzle of ghee.