Ugadi dishes: A taste of life
Ugadi, the Hindu New Year widely celebrated in the south Indian states of Andhra Pradesh, Karnataka, and Telangana, is around the corner. The day is marked by the preparation of various traditional dishes symbolizing the amalgamation of different flavors representing life’s journey—sweet, salty, sour, and bitter. Divya Gopal, Consultant Dietitian and Nutritionist at Motherhood Hospitals in Banashankari, Bengaluru, shares recipes for nutritious, quick-to-prepare dishes, perfect to herald in the New Year.
Ugadi Pachadi
Ingredients
- Green unripe mango (peeled and chopped) 1
- Water ½ cup
- Neem sprigs, a few
- Salt to taste
- Jaggery 2 tbsp
- Pepper powder 1 tsp
- Tamarind 1 tbsp
Method
- Wash the tamarind and soak it in warm water till it softens.
- Pluck the flowers from the neem sprigs and set them aside.
- Add grated jaggery to another cup of water and stir until it melts. Filter this through a coffee strainer into another bowl.
- Filter the tamarind pulp into the same bowl. Then, add the rest of the ingredients. Mix well and enjoy.
Moong Dal Salad
Ingredients
- Moong dal (split green gram) ½ cup (soaked)
- Cucumber 1 (finely chopped)
- Carrot 1 (grated)
- Fresh coconut 2 tbsp (grated)
- Coriander leaves a handful (chopped)
- Green chilies 1 (finely chopped)
- Lemon juice 2 tbsp
- Salt to taste
- Tempering (mustard seeds, curry leaves, oil) – optional
Method
- Drain the soaked moong dal and place it in a bowl.
- Add chopped cucumber, grated carrot, fresh coconut, coriander leaves, green chilies, lemon juice, and salt. Mix well.
- If desired, you can prepare a tempering by heating oil, adding mustard seeds, and curry leaves until they splutter. Pour this over the salad and mix.
- Refrigerate for a while before serving for a refreshing taste.
Mango Rice (Mavinakayi Chitranna)
Ingredients
- Cooked rice 2 cups
- Raw mango 1 (grated)
- Mustard seeds 1 tsp
- Chana dal (split Bengal gram) 1 tbsp
- Urad dal (split black gram) 1 tbsp
- Curry leaves a few
- Green chilies 2 (chopped)
- Turmeric powder ½ tsp
- Salt to taste
- Oil 2 tbsp
Method
- Heat oil in a pan and add mustard seeds, chana dal, urad dal, curry leaves, and green chilies. Sauté until the dals turn golden brown.
- Add grated raw mango, turmeric powder, and salt. Cook for a few minutes until the mango softens.
- Add cooked rice to the pan and mix well until the mango mixture is evenly distributed.
- Garnish with fresh coriander leaves and serve hot.
Gutti Vankaya Curry
Ingredients
- Brinjal (Eggplant), 6 small
- Salt to taste
- Water as required
- Peanuts 2 tbsp
- Sesame seeds 1 tbsp
- Coriander seeds 1 tbsp
- Cumin seeds 1 tbsp
- Fenugreek seeds 1 tsp
- Cardamom 3
- Cinnamon 1 stick
- Dry coconut 2 tbsp
- Clove 3
- Ginger chopped 1 tbsp
- Garlic chopped 1 tbsp
- Onion 1
- Red chilli powder 1 tbsp
- Turmeric 1 tsp
- Oil 4 tbsp
- Mustard seeds 1 tsp
- Curry leaves 1 sprig
- Tamarind extract 2 tbsp
- Fresh coriander 1 tbsp
Method
- Carve out an ‘X’ shape in the brinjals (eggplants) and soak them in water with salt for 10 minutes.
- To prepare the masala paste, roast peanuts until crisp. Add sesame seeds, coriander seeds, cumin, fenugreek, cinnamon, cardamom, and clove. Next, add the dry coconut. Let this cool completely.
- Transfer this to the blender and add ginger, garlic, onion, chili powder, turmeric, and salt. Add some water and blend this to make a thick paste.
- Add the masala paste to all the brinjals and keep them aside.
- In a pan, heat oil and add mustard, cumin, chili, and curry leaves. Sauté half an onion and then add turmeric. Put in the stuffed brinjal. Cover and let it cook for 3-4 minutes, stirring occasionally.
- Mix in the leftover masala paste and tamarind extract. Cover and simmer for 20 minutes.
- Turn off the heat. Add finely chopped coriander and mix well.