UGADI PACHADI

INGREDIENTS:

Tamarind – 100 grams makes one cup of thick paste

Water – 1 1/4 cup

Jaggery – 2 1/2 cups

Finely chopped sugarcane – 2 tbsp

Finely chopped coconut – 2 tbsp

Finely chopped banana – 1/2 cup

Finely chopped mango – 1 tbsp

Neem leaves – 1/2 tbsp

Salt, red chilli powder, black pepper powder – 1 pinch each

Each home has their own way of preparing ugadi pachadi.

METHOD:

  • Soak the tamarind in 1 1/2 cups of water for 1-2 hours and extract the pulp.
  • Grate the jaggery or you can powder it in a mixer.
  • Separate the neem flowers from the springs. Then gently rub the neem flowers between your two palms to separate the petals and put them in a plate. Use only petals for this process.
  • Keep finely chopped coconut, finely chopped bananas, finely chopped sugarcane and finely chopped peeled mangoes to a side.
  • Take a wide bowl. Add tamarind extract and 2 1/2 cups of grated jaggery. Mix well using your hand till the jaggery melts.
  • Then add the finely chopped ingredients mentioned in step four and mix well.
  • Lastly add neem petals, salt, red chilli powder, black pepper powder. Mix well.
  • Offer ugadi pachadi as naivedyam (offerings to god during the festival of ugadi).

SUGGESTIONS:

Ugadi pachadi should be like a sauce. Do not taste it if you intend to offer it to god. The recipe for ugadi pachadi may vary according to family beliefs and customs. All the ingredients in this pachadi recipe can be adjusted to suite your taste. Ugadhi pachadi goes well with curd rice.

KORRA BIYYAM PAYASAM (FOXTAIL MILLET)

IMG_4005

This recipe has been given to me by my sister.

INGREDIENTS

Korra biyyam – 1 cup

Water- 2 cups

Milk – 2 cups

Jaggery – 1 1/2 cups (grated)

Ghee – 3 tbsp (1tsp for frying nuts)

Cardamom powder – 1/4 tsp (optional )

Cashew nuts – few

Raisins – few (optional)

METHOD

  • Wash korralu two to three times. Pressure cook it with two cups of water on medium or low flame for 4 to 5 whistles.
  • Korralu can also be cooked in a pan until the water is absorbed and is cooked thoroughly. (If cooking in a pan, you might have to add a little more water.)
  • Meanwhile, take a pan and add one tsp of ghee and fry the nuts and raisins until they turn golden. Remove from heat and set aside.
  • Once the pressure subsides on the cooker, open the lid and add milk. Mix well.
  • Add cardamom powder. Cook on low flame for 4 to 5 minutes. Add more milk if you want the payasam to be thin.
  • Turn off the heat and add jaggery, ghee, nuts and raisins. Mix well. Adjust seasoning.
  • Serve hot.

SESAME SEEDS LADDU

IMG_3804INGREDIENTS

Sesame seeds – 1 cup

Jaggery – 1 1/2 cups [dark brown and soft]

METHOD

  • Before you begin, take sesame seeds in a plate. Remove stones if found.
  • Grate jaggery and keep it aside.
  • Dry roast sesame seeds in a heavy bottomed pan till the rawness disappears and a nutty aroma emanates the kitchen.
  • Roast on low flame. Remove onto a wide plate and allow it to cool.
  • Blend the sesame seeds for 5 to 6 seconds. You have to make a coarse powder of the sesame seeds.
  • Add the grated jaggery and blend till combined. Make small balls with this mixture. Store in an air tight box.

SUGGESTIONS

If the mixture has crumbled, mix 1 tbsp of milk to make laddus.