Monday, April 7

Ugadi Vindu

Today is the new year for all andhrites across the world. We make a chutney for this festival with just four ingredients like tamarind water, mango, jaggery and neem flower petals (vepapuvvu) which represents sour, sweet and bitter shades of life. Since we don't find need flower petals here I do not add bitterness to my life ;-) its all sweet and sour thats it. Anyways, we also make some special items like Garelu (Vadas) and Boorelu for this festival. Since my husband loves Aavadalu (perugu garelu) I made them too.
So here is the list of items I made:

Mamidikaya Menthi aaku pappu
Beerakaya Avapetti kura
Mamidikaya kobbari pachadi

Poornam Boorelu

Pergu garelu

Recipe for Mamidikaya Menthi aaku pappu(Mango Fenugreek leaves Dal):

1/3 cup Toor dal
1/2 bunch of Fenugreek leaves
2/3 cup chopped raw mango
Salt as per taste
a pinch of turmeric powder
1/2 tsp red chilli powder

For tadka:
1 tsp oil
1 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
a pinch of asafoetida
2 red chillies cut into 1" pieces

Wash and pressure cook toor dal with mango and fenugreek leaves. After removing the whistle, add salt, turmeric and red chilli powder and cook until the dal thickens. In another pan heat oil and add tadka ingredients. When the seeds splutter and dal turns golden brown colour add tadka to the dal. This tastes excellent with hot steamed rice/soft phulkas.
Recipe for Beerakaya aavapetti kura(Ridge gourd with mustard seed powder):

2 big large ridge gourd
Salt as per taste
a pinch of turmeric powder
1/4 tsp mustard seed powder (optional)

For tadka:
1 tsp oil
1 tsp urad dal
1/2 tsp cumin seeds
2 to 3 red chillies chopped into 1" pieces

Wash, peel and cut ridge gourd into 1/2" pieces. Add salt to the ridge gourd pieces and rub it to coat each piece well. Heat a pan with oil and add tadka ingredients. When the cumin seeds splutter, squeeze excess water from ridge gourd and add them to the pan. Add turmeric powder, cover the pan with lid and cook on medium flame until the ridge gourd is thoroughly cooked. Turn off heat, take the curry into a separate bowl add the mustard seed powder and mix thoroughly to blend the flavour into the curry. This tastes best with hot steamed rice, especially with curd rice.

Note: To make mustard seed powder, heat a pan, put some mustard seeds into the hot pan. Remove from heat and let it cool in the same pan. Grind them into fine powder.

Recipe for Mamidikaya Kobbari pachadi (Mango Coconut chutney):

1/2 cup raw mango chopped
1/2 cup raw coconut ( I used frozen shredded coconut)
a pinch of turmeric powder
Salt as per taste
2 to 3 green chillies
4 to 5 red chillies
1 tsp chana dal
1 tsp urad dal
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
a pinch of hing
1 tsp oil

Heat oil in a pan and add chana dal, urad dal, fenugreek seeds, mustard seeds, hing, red chillies and let them fry a bit. When the seeds splutter add green chillies and wait until the dals turn golden brown colour. Turn off stove and take the tadka into a blender. Grind them with salt and turmeric powder to make a coarse powder. Now add the chopped mango and coconut and grind them until mango is well blended. This chutney tastes great with hot steamed rice or idli or dosa etc.,

Recipe for Garelu(Vada):

1 cup urad dal
salt as per taste
a pinch of baking soda
oil to deep fry

Wash and soak urad dal for 3 to 4 hours. During festivals I soak urad dal early in the morning and by the time, I come to make garelu it will be well soaked. Take the soaked dal into blender in batches and grind with some salt until smooth paste. Add a pinch of baking soda for each batch. Heat oil in kadai. Wet your both hands, take a lemon sized ball of urad dal batter and flatten it on your left hand with your right hand. Dip your right hand once again into water, make a small hole in the center of the flattened dough ball and gradually drop it into the hot oil with your right hand. This looks something similar to doughnut. This needs little practice to make the shape, if you are not confident you can even drop the dough like small balls. Fry them on both sides until they turn golden brown colour. Remove from oil and place them on paper towel to drain away excess oil. Do not overload the kadai with too many garelu. It may not be convenient for you to move them around and also that may reduce the heat of the oil and ends up in garelu sucking too much of oil.

For Perugu garelu:

2 to 3 cups of thick curds beaten well
salt as per taste
1/4 tsp turmeric powder

For tadka:
2 tsp oil
1 tsp urad dal
1/2 tsp mustard seeds
a pinch of hing
1 tsp grated ginger
2 small green chillies chopped very finely
2 dry red chillies chopped into 1" pieces

Heat oil in a pan and add the tadka ingredients. Fry them well and when they splutter add that to the beaten curds. Add salt and turmeric powder to the curd and mix it thoroughly to blend them all together. As you fry some garelu, dip them into water for a second and drop them into this curd. Let them soak for an hour. They will be so spongy and tasty. You may add some curry leaves to the tadka, since I did not find that this week at my groceries store I did not add. Curry leaves add a better taste to the perugu garelu.
Recipe for Poornam Boorelu:

For the filling:
1/4 cup Chana dal
1/4 cup fresh grated coconut toasted slightly in a hot pan to remove moisture
1/3 cup grated jaggery
1/2 tsp cardamom powder

For the coating/shell:
1/2 cup of dosa batter
Oil to deep fry

Wash and cook chana dal in some water until it is cooked but still holds its shape. That is you when you press between your fingers it should be break easily. Make sure it is not over cooked to mushy consistency, as you will not be able to form them into balls. Drain the water and spread them on a paper towel and let them dry out completely. In the mean time, grate jaggery. Toast grated coconut in a hot pan to remove the moisture from it. Now take the dal into a blender and grind just to break the dal, then add jaggery, coconut and cardamom powder. Grind them together to just blend them well. Remove and make them into small lime sized balls.

Dip each ball into dosa batter and drop them into the hot oil. If the dosa batter is too thick then add little water to bring it to right consistency. You should be able to coat each ball well from all sides. Fry them until it turns golden brown colour on all sides. Be careful sometimes the filling breaks into the oil making a mess in the oil. So you should coat them well before dropping into oil.

So I served the items with some hot steamed rice. I hope you will also enjoy as much as we enjoyed our festival meal. Enjoy. Nutana samvatsara subhakankshalu (Happy new year). Happy ugadi to you all.


Dhivya said...

wow!love all those!especially vadas look so yumm

Sreelu said...

Hima, Ugadi subhakankshalu ,me vindo bhojanam noru uristhundi.

Uma said...

Wow, what a feast of yummy dishes! So pleasing to the eyes and stomach too. Great Hima! Happy Ugadi to you too.

Cham said...

Looks awesome ur dishes... Happy Ugadi

Srivalli said...

my god Hima, you are one rocking lady to have dished up so many...everything looks so yummy..thanks for sharing those pics with us..

jayasree said...

U have a lovely spread out there. Your vadas have come out excellent. Loved your menu.

Homecooked said...

Wow....the feast looks delicious!!! Specially the vadas.I can never get the shape right!

Happy cook said...

Love the whole spread.
Why are we not living close by

Daily Meals said...

Hi Hima! Ugadi vindu chala bavundi.
Every thing looks delicious...

Sagari said...

everything looks delecioussss in that plate hima

Meera said...

What a lovely spread!! Everything looks delicious.

Namratha said...

Poornam Borelu..I have my eyes on that!!! We call it telugu only...wonder why two names! :P Fabulous platter as always Hima, Happy Ugadi :)

Madhuram said...

Very good job Hima. I'm feeling hungry seeing the pictures. I really appreciate you for cooking such a big feast.

Sia said...

droooooooooooling... :) i would have had self invited to ur home if i had known:(

Sukanya Ramkumar said...

WOW.... Looks delish!.... YUM!... Mouthwatering recipe... Love them all...

Cynthia said...

Why, oh why could I not be there for this feast?

ServesYouRight said...

Awesome menu! Ugadi greetings to you and all your loved ones!


zlamushka said...

what a feast. You truly cooked for hours... I came here through Cynthia´s blgo. I am hosting Tried & Tasted event dedicated to cooking from other blogs. This month, we re cooking from Cynthia. Up for the challenge?

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