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.

METHI ROTI

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INGRIDENTS

Wheat flour – 2 cups

Methi leaves – 1 cup tightly packed fresh methi leaves

Red chilli powder – 1/2 tsp

Curd – 2 tbsp

Oil – 1 tbsp

Turmeric powder – a pinch

Finely chopped Garlic cloves – 6-7

Finely chopped green chillies -2

Salt to taste

Oil or ghee as required for frying

METHOD

  1. Rinse the methi leaves well. Drain them completely. Chop the methi leaves finely and keep it aside.
  2. Mash green chillies and garlic to a fine paste in a motor pestle. Take a bowl, add methi leaves and green chilli and garlic paste along with rest of the ingredients.
  3. Give it to a good mix. Add water little by little and keep kneading to make the dough soft.
  4. Cover with a damp cloth and rest it for half an hour.
  5. Make medium size balls of the dough. Dust the dough ball with some flour and then start rolling the paratha.
  6. Heat a tawa and place the roti on it .
  7. Wait for few seconds, you will notice few tiny bubbles on the surface. Flip the paratha.
  8. Cook the other side for a few seconds. Then apply oil and flip it again.
  9. Cook it by pressing it very gently using spatula. Cook until it turns brown.
  10. Serve methi paratha hot with pickle and curd.

SPICY CORN KERNEL

fullsizeoutput_1b0INGREDIENTS

Corn kernels or sweet corn – 1 cup

Oil – 1tsp

Pulav masala – 1/4 tsp(for recipe check out my previous post )

Red chilli powder – 1/3 tsp

Salt to taste

METHOD

  •  Heat oil in a pan. Add corn kernels and fry on medium flame for 2 minutes .
  • Then add salt and mix well. Fry for another 3 to 4 minutes.
  • Adjust seasoning.

SUGGESTIONS

You can also use sweet corn.

Adjust the quantity of chilli powder and pulav masala as per your taste.

Feel free to experiment with whatever seasonings you may have at hand.

MANGO ALLAM PACHADI

IMG_4298INGREDIENTS

Grated raw mango – 3 tbsp

Grated ginger – 1tbsp

Sugar or jaggarey – 3 tbsp

Red chilli powder – 1 tbsp

Salt to taste

TALIMPU

Oil – 1 1/2 tsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Urad dal – 1/3 tsp

Garlic – 3 pods (crushed )

Broken red chillies – 3

Curry leaves – few

METHOD

  • Put all the ingredients into a grinder jar and grind it to a fine paste. Heat oil in a pan, add mustard seeds.
  • When mustard seeds starts spluttering, add cumin seeds and fry for a second .
  • Add all the remaining ingredients one by one and fry till they become light golden brown.
  • Transfer the grinded mixture into the talimpu pan, mix well. Switch off the flame.
  • Adjust your spiceness according to your taste. Goes well with idly and pesarattu.

SUGGESTIONS 

You can use tamarind paste instead of grated mango.

SEV ( KARAPPUSA)

FAD2BD76-07E6-4B6C-9AF2-BD86C279B83E.jpegINGREDIENTS

Bengal gram flour ( senagapindi) -1 cup

Rice flour ( varipindi) – 2 tbsp

Salt to taste

Red chilli powder- 1/3 tsp

Carom seeds ( vaamu) – 1/4 tsp optional

Water – 1/3 cup

Curry leaves- 2 springs

Oil for deep frying

METHOD

  1. Take a large bowl,add Bengal gram flour,rice flour,red chilli powder,carom seeds ,salt and mix well.
  2. Add water and make a non-sticky dough. Heat oil in a frying pan. Oil should be moderately hot.
  3. Grease the mould with oil .Fill the dough in the mould .
  4. Now hold the sev maker over the frying pan. Press the handle, as the dough starts to fall slowly move the sev maker in circular motion to make a circle .
  5. Fry both the sides. Make sure it turns to light golden brown, in colour .
  6. Remove it using slotted spoon and place it over paper napkin to remove excess oil .continue the same process for remaining dough.
  7. In the same oil, deep fry curry leaves until crisp. Keep it aside.Let the sev cool completely .
  8. Break sev and curry leaves lightly with your hands . Mix well . The sev is ready to serve.

Suggestions

Adjust Red chilli powder.

TOMATO CHUTNEY

INGREDIENTS

Tomatoes – 3 medium size

Red chilli powder – 2 tsp

Cumin powder – 1/2 tsp

Garlic cloves – 3 peeled

Salt to taste

TALIMPU

Oil – 2 tbsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Broken red chilli pieces – 3

Curry leaves few

Asafoetida – 1/2 tsp

METHOD

Boil tomatoes in water for 5 to 7 minutes and keep it aside. Peel the skin and remove the juice and cut the tomatoes into pieces.

Grind tomatoes , red chilli powder ,cumin powder , garlic cloves and salt into fine paste and keep it aside.

Take a small kadai and heat oil.

Add all the talimpu ingredients one by one in order. When mustard seeds start spluttering, add tomato paste and mix well.

Switch of the flame. Adjust seasoning . Goes well with dosa, idli.

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