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Sunday 16 December 2018
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Ugadi / Gudi Padva Dishes

Puran Poli / Obbattu (Maharashtra, Karnataka)

Puran PoliIngredients:

  • 300 gms chana dal
  • 300 gms jaggery
  • 1 tsp. cardamom powder
  • 150 gms plain flour
  • 1 tbsp. ghee
  • Warm water to knead the dough
  • Ghee to serve


Method:

Boil dal in plenty of water till soft but not broken. Drain in a colander and pass through an almond grater till all the dal is grated. Mash jaggery till there are no lumps left. Mix this well into the dal. Put mixture in a heavy saucepan and cook till a soft lump is formed. Take care to stir continuously, so as not to char. Keep aside. (This is for the filling)

Mix ghee, flour; add enough water to make soft pliable dough. Make a small ball of the dough, roll into a four inch circle. Place a similar sized ball of filling in the centre, close all around and seal. Reroll carefully to a six inch diameter circle. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top. Serve hot with milk and ghee.

Note: The water drained from boiling dal is used to make the amti (obbattu saaru – a thin curry made using garam masala and some mashed dal.)

Chana Usal

Chana UsalIngredients:

  • 1 cup sprouted chana cooked
  • Juice of one lemon
  • 2 tbsp. oil
  • 1/2 tsp. garam masala
  • 4-5 curry leaves
  • 1/4 tsp. crushed cumin seeds
  • Salt to taste


Grind to a paste:

  • 1 small bunch fresh coriander
  • 8-10 green chilies
  • 1/2 cup fresh coconut grated


Method:
Heat oil in a large heavy vessel. Add paste and stir-fry for 2 minutes. Add 3 cups water and bring to a boil. Add all other ingredients, stir and boil. Simmer for 15-20 minutes, stirring occasionally. Cook till oil separates, floats on top and chanas are soft.

Sonth (Ginger) Panak (Maharashtra)

Sonth PanakIngredients:

  • 4 tsp. wheat flour
  • 125 gms. jaggery grated
  • 1 tbsp. ginger powder
  • 1 tbsp. grated dried coconut
  • 1 tbsp. almonds pounded coarsely
  • 1/2 tsp. cardamom powder
  • 4 tbsp. ghee


Method:
Heat 2 tbsp. ghee in a pan, add flour. Let it cook till light brown. Empty and keep aside. In the same pan, add remaining ghee, add jaggery, mix. Cook till all jaggery has melted to a smooth paste. Do not overcook or else sonth will get hardened. Remove from fire, add all ingredients.

Coconut Milk Kheer

Coconut Milk KheerIngredients:

  • 5 cups coconut milk
  • 1 cup boiled milk
  • 1/2 cup sugar
  • 2 tbsp rice
  • 1/2 tsp. cardamom powder
  • 5 pistachios crushed coarsely
  • 10 almonds crushed coarsely.


Method:
Bring to boil the coconut milk. Add rice, and let it cook fully. Add boiled milk. Allow the mixture to become semi-solid. Add sugar and stir till it dissolves. Add remaining ingredients. Serve hot.

Masala Vada

Masala VadaIngredients:

  • Chana dal 500 gms
  • Peanuts 50 gms
  • Urad dal 50 gms
  • Ginger grated 1 tsp
  • Small cut green chillies 5-6
  • Red chillies 5-6
  • Coriander leaves 1 bunch
  • Small bunch curry leaves
  • Fresh grated coconut – 1 cup
  • Salt
  • Oil for deep frying


Method:
Soak separately chana dal, peanuts and urad dal in water for about 2 hrs. Grind coarsely chana dal, peanuts and urad dal together. Mix all the above ingredients and shape it like a vada and deep fry.

Koshambir (Kosambri Salad)

KoshambirIngredients:

  • Moong dal 100 gms
  • 2 cucumbers
  • Carrot 1 grated
  • Salt
  • 1 lemon
  • Green chilly 5-6
  • Coriander leaves small bunch


Method:
Soak moong dal in water for 1 hr., drain the dal, and mix to it finely cut cucumber, grated carrots, lemon juice, salt, coriander leaves. For seasoning heat oil in a small kadai, add mustard, cut green chillies, curry leaves. Mix it to the salad.

Kabuli Chana Usal

Kabuli Chana UsalIngredients:

  • 100 gms Kabuli chana soaked overnight
  • Lemon juice
  • 2 tbsp. oil
  • 4-5 curry leaves
  • ½ inch ginger grated
  • Mustard seeds
  • Jeera
  • Salt to taste
  • 1 small bunch fresh coriander
  • 8-10 green chillies
  • 1 cup fresh coconut, grated


Method:
First cook Kabuli chana in a cooker. Heat oil, add mustard, jeera, curry leaves, green chilli, ginger, boiled and cooked Kabuli chana. Garnish with lemon juice, salt, coconut, and coriander leaves.

Significance of Ugadi festival and its celebration