Ugadi is an important festival of India, though predominantely celebrated in the Southern region. It marks the beginning of a new era, simply put , Ugadi is a sanskrit word comprising of yug and adi where “yug” means “era ” and ‘adi” means “beginning “. Thus, this marks the new year for us. According to the Hindu Calendar,it falls on the first day of the month of Chaitra. This year, it falls on March 21. As this is according to the lunar calendar, the date varies each year. Today, with the festival approaching I have an Ugadi platter for you all. It is part of our blog hop of the theme “Ugadi Special”.

This festival is called as Ugadi in Karnataka and Andhra pradesh, but in Maharashtra it is called as Gud Padwa while in Rajasthan as  Thapna and the sindhis celebrate it as Chetidard.

In the southern region, rituals are performed and the new saka calendar which is called as “panchanga’ is worshipped. It is beleived that on this day, we need to consume a different variety of sweet , made of neem flowers. Thus it has a mixed taste of pungent and sweetness. 

On this day , sweets of various kinds as kheer, holige (sweet stuffed flat bread) and kadabu are prepared. Today, I present to you Kadabu, the indian sweet dumplings.

Ingredients :

For the stuffing :

• Split pigeon peas ( tur dal) 1 cup
• ghee 1/2tsp
• jaggery grated 1 cup
• cardamom powder 1/2 tsp
• camphor a pinch
• dessicated coconut 1/2 cup
• cashew pieces and raisins 1/4 cup

For the covering :

• wheat flour 1 1/2 cup
• rice flour 2 tsp
• ghee 1/2 tsp
• water

Other ingredients :

• oil for frying
• wheat flour for dusting

Method :

 

Cook split pigeon pea in a pressure cooker with adequate amount of water. Add ghee to it. When done, remove and drain the water. The stuffing has to be prepared. You can either cook it directly now in a thick bottomed pan or put in a colander and smudge it along with jaggery. I have a handy equipment for it. I get a liquified form of the mixture. I now boil it, to get the right consistency. Add all the other ingredients to it. Once, you have got a moderate consistency, remove and keep aside, it becomes thicker on cooling.

In the meanwhile, mix the ingredients of the dough and keep aside covered.

Make balls of the stuffing and keep aside.Take a ball of the dough and roll it. Take a mould and place it over it. Take a ball of the stuffing ,elongate and place it over it. Slowly ,seal it and remove from the mould.

Heat oil in a pan. Slowly, put it and deep fry on moderate flame , until brown in colour on both sides.  Put it on an absorbent paper. Repeat the procedure for all others.

Pulandyogare

This is a typical south indian dish, not known to many. It is easy and can be prepared quickly. The only necessity are the fryums and papads  which are served along with it.

 

Ingredients :

• Rice cooked 1 cup
• ghee 3 tbsp
• mustard seeds 1tsp
• cumin 1 tsp
• red chilly 2
• begal gram 1tbsp

• black gram 1 tbsp

• curry leaves a few

• asafoetida a pinch

• cashewnuts a few

• salt to taste

• a few varieties of papad and fryums

 

Method :

Take a kadai and add the ghee into it. Add mustard seeds, as they crackle add the cumin, bengal gram ,black gram and the red chilly by splitting it. Allow them to turn brown, add cashew pieces along with asafoetida and curry leaves. Remove from flame and keep aside. Add rice and salt. Mix gently and keep aside. Just before serving, add pieces of papad and fryums to it and mix well.

Note : It is important to add them just before serving. They turn soggy and does not taste well, if kept for long.

 

Maddur wada :

This  is a popular snack which tastes best with onions and as an evening snack with a hot cup of tea. But I have made it to this festival platter sans onion and it is equally good.

Ingredients :

• semolina 1 1/2 cup
• rice flour 1/2 cup
• cumin 1tsp
• coriander leaves 1/2 cup
• wheat flour 1/4 cup
• green chilly 3
• fresh coconut 1 tbsp
• salt
• asafoetida
• water
• oil for frying
• plastic sheets.

Method :

Take a wide bowl and add the semolina, rice flour and wheat flour along with salt,cumin , chopped coriander and asafoetida. Grind green chilly  and fresh coconut to a paste. Add it to the flour and mix well. Later, add little water and mix to a stiff dough.

Take a small ball of the dough. Smear some oil on the plastic sheet and pat it. Heat oil. Slowly, add five or six at a time and fry on medium heat until golden in colour. Keep turning at intervals. Remove on an absorbent paper. With this I end my post . Wishing each one of you a very Happy Ugadi ! 

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