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Ugadi is also known as Yugadi or Samvatsaradi. (Image: Shutterstock)
Traditional Ugadi recipes include Whole Wheat Obbattu, Ragi Flour Burfi, and Gavvalu, offering a delightful blend of flavors for the festive occasion.
Ugadi, celebrated in South India, marks the New Year with cultural fervor and traditional foods. Observed as a symbol of new beginnings, it signifies the harvest season’s onset. Traditional Ugadi recipes include Whole Wheat Obbattu, Ragi Flour Burfi, and Gavvalu, offering a delightful blend of flavors for the festive occasion.
Shevgyachi Bhaji (Moringa Leaves) by Senior Sous Chef Aditi Chatterjee, ITC Maratha hotel
Ingredients:
- 2 large branches of moringa leaves
- 150g onion
- 2 green chilies
- 1 fresh coconut
- 30ml coconut oil
- 30g crushed peanuts
- Salt to taste
Method:
- Pluck moringa leaves, wash, and soak.
- Chop onion, grate coconut, and chop green chilies.
- Sauté green chilies and onion in coconut oil.
- Add moringa leaves and sauté, then add coconut and crushed peanuts.
- Season with salt and serve hot.
Whole Wheat Obbattu
Ingredients:
- 2 cups channa dal
- 2 and 1/4 cups powdered jaggery (whole cane sugar)
- 2-4 green cardamoms
- 5 cups of water
- 2 cups Aashirvaad atta
- 1 cup warm water
- 1/2 cup oil
- 1/4 tsp salt
Method:
- Soak channa dal in water for an hour, then boil it until soft.
- Drain dal and set aside. In another pan, simmer jaggery with water until it reaches a ball consistency.
- Add drained dal to the jaggery syrup and cook until thickened. Grind the mixture into a paste.
- Make dough with atta, salt, and oil. Roll into balls and flatten.
- Place filling in the center, seal edges, and flatten into a disc.
- Cook on a flatbread pan until golden brown on both sides.
Ragi Flour Burfi
Ingredients:
- 1 cup Aashirvaad Ragi Flour
- 2 cups grated fresh coconut
- 2 cups chopped jaggery
- 3/4 cup Aashirvaad ghee
- 1 tsp cardamom powder
- 3 tbsp almond slivers
Method:
- Dry roast ragi flour, then roast with ghee. Set aside.
- Roast coconut in ghee until golden brown.
- Boil jaggery with water until lightly thickened.
- Add roasted ragi flour, coconut, cardamom powder, and almond slivers. Mix well.
- Pour mixture onto a greased plate, let it set, then cut into desired shapes.
Gavvalu
Ingredients:
- 50g butter
- 25g icing sugar
- 1/4 tsp baking soda
- Egg white
- 1 cup Aashirvaad atta
- 1 tsp vanilla essence
- Pinch of salt
Method:
- Mix butter and icing sugar until combined. Add egg white and beat well.
- Add vanilla essence, salt, baking soda, and atta. Combine.
- Optionally, add green color for trees and cocoa powder for stems.
- Shape mixture into trees on parchment paper using piping bags.
- Bake at 170°C for 15 mins. Allow to cool.
Ragi Poori with Shrikhand by Senior Sous Chef Aditi Chatterjee, ITC Maratha hotel
Ingredients for Ragi Poori:
- 150g ragi flour
- 150g whole wheat flour
- 100g boiled potato
- Oil for frying
- Water as needed
Method:
- Mash boiled potato and mix with salt, oil, water, wheat flour, and ragi flour to form a stiff dough.
- Divide into balls, roll into pooris, and fry until golden brown.
Ingredients for Shrikhand:
- 250g hung curd
- 150g powdered sugar
- 2g cardamom powder
- 5g pistachio slivers
Method:
- Cream hung curd, add powdered sugar and cardamom powder, and mix well.
- Serve chilled, garnished with pistachio slivers.
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