Welcome the new year with these five traditional Ugadi recipes
Refined vegetable oil - 4 tbsp
Salt - to taste
Preparation
Wash the toor dal and transfer it to a cooker, add water, diced raw mango chunks, slit green chillies, curry leaves and salt. Cook over medium flame for four whistles and keep aside.
For tempering, in a pan heat vegetable oil and to it, add mustard seeds and after it splatters add red chillies, hing, cumin seeds, and peeled garlic.
Add the tempering to the cooked lentils and adjust the seasoning with salt as desired and the consistency of the dal with water.
Serve hot
Note: Important to check the tanginess of the mango used and adjust the quantity accordingly for the final taste of the dal
Recipes by Chef Thimma Reddy, Executive Chef, The Park, Hyderabad
Bellam payasam/Pongal
Cardamom powder - 1/2 tsp
Preparation
Wash and soak the rice and sago separately for about 15-20 minutes, then drain the water and keep aside.
Pour the milk in a heavy bottom pan and bring it to a boil on a slow flame.
Add the soaked rice and sago to the boiled milk.
Cook on a slow flame and keep stirring in intervals.
Add 1/4 cup of water after 10 minutes of cooking so that the rice and sago dont stick to the bottom of the pan.
After about 15 minutes of cooking the rice- sago are completely cooked and the entire mixture would have achieved a nice creamy texture.
Add 1/2 tsp of cardamom powder and mix well.
Switch off the flame and keep the mixture aside for it to cool a bit.
Take 1/4 cup water and 1/2 cup jaggery in a bowl. Cook on a low flame till the jaggery melts completely. Switch off the flame and allow to cool a bit.
Fry the cashews and raisins in 2 tbsp of ghee till golden brown in colour.
Strain the jaggery syrup into the creamy milk mixture. Mix well.
Add the fried cashews and raisins along with the ghee into the above mixture. Mix well.
Tastes best as both a nice warm pudding or chilled.
Note: The creamy milk mixture and the jaggery syrup should not be hot when mixing together otherwise the milk will curdle.
Recipe by Swathi Chavalam, home cook
Mamidikaya pulihora (raw mango pulihora)
Mamidikaya pulihora
Raw mango (grated) - 2 nos (small)
Rice (boiled) - 2 cups
Preparation
Heat a pan, add oil to it.
To the hot oil add mustard seeds, cumin seeds, red chillies, cashew nuts, chana dal and urad dal.
Roast them till urad dal changes colour to slight brown.
Add hing, turmeric and saut it.
To the mixture add green chillies, curry leaves, grated raw mango, salt and let it cook for a few minutes.
Add boiled rice to it, top it with coriander leaves and toss it for two to three minutes.
Adjust seasonings in the end and serve hot.
Recipe by Chef Sanjay Thumma, Vah Re Vah
Poornalu
Poornalu| Photo Credit:Johan Satyadas, The Hindu
Serves - 15 - 20 numbers
Wednesday, March 22, 2023 at 10:39 am