Wishing all my readers and Friends a very Happy Ugadi!!!
My Ugadi Feast that I made for our lunch today.
My Ugadi Feast that I made for our lunch today.
6 UGADI PACHADI AND UGADI RECIPES
Ugadi is the New year festival in
Karnataka and Andhra Pradesh. In Maharashtra it is called as Gudi Padwa.
1.Salt - 1/2 tsp - For Saltness( Uvarppu)- To represent scareness
2.Red chilli powder/or Black Pepper powder - 1/4 tsp( Spicy/Hot) ( Kaaram)- To represent Angry
3.Raw Mango - Few cut into small pieces - For Tanginess( Pulippu)- To represent excitement.
4.Neem flowers(or can use Methi seeds) - 2 tsp - For Bitterness( Kasappu)- To represent sorrow.
5.Tamarind( or can use Lemon Juice) - One small lime size- For Sour( Thuvarppu) - To represent Mischieveness.
6.Jaggery(or can use Honey or Sugar) - 2 - 3 tbsp - For Sweetness ( Inippu)- To represent Happiness.
Soak tamarind in water for 20 minutes and extract a dilute pulp . Mix in jaggery until it melts. Add mango pieces, salt and chilli powder. Mix well and add neem flowers. Mix and serve.
Ugadi
is derived from the Sanskrit work Yuga (age) and aadi(beginning): "the
beginning of a new age". Each year it falls on a different date in the
month of March of April and this festival marks as the First day in the New
Year. In Karnataka it is very common to share Bevu( Neem) Bella( Jaggery) as Prasad
and a very elaborate spread is prepared in many homes which includes Holige or
Obbattu as one of the main sweet dish.
In Andhra Pradesh a special mixture is prepared called as
Ugadi Pachadi. It is mixture of six tastes called as Shadrachalu which
symbolizes the fact that life is a mixture of different experience. That is
salty, spicy, tangy, bitter, sour and sweet. The significane of making this
pachadi is for us to understand that life is a mixture of all emotions, good
/bad/happy/sorrow and we have to face each one equally.
In Karnataka it is called as Bevu Bella where fresh neem leaves
are mixed with jaggery pieces.
The special mixture
called as Ugadi Pachadi consists of
1.Salt - 1/2 tsp - For Saltness( Uvarppu)- To represent scareness
2.Red chilli powder/or Black Pepper powder - 1/4 tsp( Spicy/Hot) ( Kaaram)- To represent Angry
3.Raw Mango - Few cut into small pieces - For Tanginess( Pulippu)- To represent excitement.
4.Neem flowers(or can use Methi seeds) - 2 tsp - For Bitterness( Kasappu)- To represent sorrow.
5.Tamarind( or can use Lemon Juice) - One small lime size- For Sour( Thuvarppu) - To represent Mischieveness.
6.Jaggery(or can use Honey or Sugar) - 2 - 3 tbsp - For Sweetness ( Inippu)- To represent Happiness.
Soak tamarind in water for 20 minutes and extract a dilute pulp . Mix in jaggery until it melts. Add mango pieces, salt and chilli powder. Mix well and add neem flowers. Mix and serve.
Alternate ingredients:-
Some alternatives to the ingredients if the above mentioned
ingredients are not available.
Neem flowers can be replaced with neem leaves or dried methi
leaves / kasuri methi or methi seeds.
Jaggery can be replaced with sugar, honey or with any
chopped/sliced fruits like banana etc.
Chilli powder can be replaced with green chillies or pepper
powder.
Tamarind can be replaced with lime/lemon juice.
Ugadi Recipes from Archives
14 AVAKAYA MANGO PICKLE (WITH GARLIC)
Avakaya Pachadi/Oorugaya/Urugai/ Pickle
This is a traditional pickle of Andhra. It is spicy, sour and goes well with types of dishes. Serve with dhal/pappu and ghee or also with idli/dosa/chapathi. When this is made at home we love to have it with our meals every day. As the days goes by the masala would have oozed into the pickle and we love the bite of each piece.
During my visit to India last year I made sure that I learnt this recipe from my mom. This was very much available at that time in Bangalore. As we had a very big family reunion last time it was also fun making some dishes and also the kids too were very curious to know what we were making. My mom, grandmom and our maid started with the initial process of cutting and cleaning. The kids along with their cousins started to count the measurings as each ingredient was going one by one in the big container.
Now to the recipe:-
Avakaya Mango - 3 or 4 ( cut into thick cubes)
Chilli powder - 1 cup( or can reduce to 3/4 cup)
Mustard seeds powder /Kadugu/Aavalu- 1 cup( or can reduce to 3/4 cup)
Fenugreek Seeds powder/Vendhayam/Menthulu - 1/4 cup
Garlic pods - Around 40( can avoid this if you are not a garlic lover or also ca reduce the amount)
Asafoetida powder/ Hing/Perungayam /Inguva - 1 spoon
Salt - 1 cup( Table salt)
Gingelly oil/Nallaennai / Nuvvu Nune - 1 1/2 cup - 2 cup
Select nice firm mangoes for this pickle. Cut the stem and soak in water for 1 - 2 hours. Scrub gently to remove the dirt and spread on a cloth. Wipe with a clean and dry cloth and again spread on a cloth or paper to remove moisture. Now cut into thick cubes. Remove the seeds and let the outer part of shell(hard portion) that is attached to the mango stay intact. There will a thin layer attached to the hard portion, we have to remove it by scrapping off by a knife or spoon starting from one end and peeling off the remaining.
Cutting into pieces at home is difficult as we need to more strength to cut them, usually whenever we buy them we get the mangoes cut by the seller itself or during peak season there will be a helper or an other man specifically to cut them near the mango seller. He cuts each mango by the number or by the kilo's for a minimal charge. In that case wash the piece or scrub them with a clean towel and dry them.
Sun dry mustard seeds and fenugreek seeds seperately for 3 - 4 hours and powder seperately.
In a big mixing bowl take mango and add chilli powder, mustard seeds powder, fenugreek seeds powder , salt, asafoetida and mix well with a wooden spatula. Avoid using hands for better or long shelf life. To it add garlic pods and also pour in oil and mix well. Cover and keep it undisturbed for 12 hours. For 3 - 4 days every 12 hours that is every morning and evening mix it well with a clean spoon or spatula and cover it and keep it aside. On the 5 th day transfer it to cleaned bowls or glass jars with lids. Pour some more oil if needed on top.
The spice level of the pickle will be high initially, as the days goes by the spice level reduces. At home we usually make this during mango season and store it for a year. So if you are making less quantity or to use it for a month or two, you can reduce the salt and spice level.
This is a traditional pickle of Andhra. It is spicy, sour and goes well with types of dishes. Serve with dhal/pappu and ghee or also with idli/dosa/chapathi. When this is made at home we love to have it with our meals every day. As the days goes by the masala would have oozed into the pickle and we love the bite of each piece.
During my visit to India last year I made sure that I learnt this recipe from my mom. This was very much available at that time in Bangalore. As we had a very big family reunion last time it was also fun making some dishes and also the kids too were very curious to know what we were making. My mom, grandmom and our maid started with the initial process of cutting and cleaning. The kids along with their cousins started to count the measurings as each ingredient was going one by one in the big container.
Now to the recipe:-
Avakaya Mango - 3 or 4 ( cut into thick cubes)
Chilli powder - 1 cup( or can reduce to 3/4 cup)
Mustard seeds powder /Kadugu/Aavalu- 1 cup( or can reduce to 3/4 cup)
Fenugreek Seeds powder/Vendhayam/Menthulu - 1/4 cup
Garlic pods - Around 40( can avoid this if you are not a garlic lover or also ca reduce the amount)
Asafoetida powder/ Hing/Perungayam /Inguva - 1 spoon
Salt - 1 cup( Table salt)
Gingelly oil/Nallaennai / Nuvvu Nune - 1 1/2 cup - 2 cup
Select nice firm mangoes for this pickle. Cut the stem and soak in water for 1 - 2 hours. Scrub gently to remove the dirt and spread on a cloth. Wipe with a clean and dry cloth and again spread on a cloth or paper to remove moisture. Now cut into thick cubes. Remove the seeds and let the outer part of shell(hard portion) that is attached to the mango stay intact. There will a thin layer attached to the hard portion, we have to remove it by scrapping off by a knife or spoon starting from one end and peeling off the remaining.
Cutting into pieces at home is difficult as we need to more strength to cut them, usually whenever we buy them we get the mangoes cut by the seller itself or during peak season there will be a helper or an other man specifically to cut them near the mango seller. He cuts each mango by the number or by the kilo's for a minimal charge. In that case wash the piece or scrub them with a clean towel and dry them.
Sun dry mustard seeds and fenugreek seeds seperately for 3 - 4 hours and powder seperately.
In a big mixing bowl take mango and add chilli powder, mustard seeds powder, fenugreek seeds powder , salt, asafoetida and mix well with a wooden spatula. Avoid using hands for better or long shelf life. To it add garlic pods and also pour in oil and mix well. Cover and keep it undisturbed for 12 hours. For 3 - 4 days every 12 hours that is every morning and evening mix it well with a clean spoon or spatula and cover it and keep it aside. On the 5 th day transfer it to cleaned bowls or glass jars with lids. Pour some more oil if needed on top.
The spice level of the pickle will be high initially, as the days goes by the spice level reduces. At home we usually make this during mango season and store it for a year. So if you are making less quantity or to use it for a month or two, you can reduce the salt and spice level.
Subscribe to:
Posts (Atom)
