UGADI PACHADI,OBBATTU - UGADI RECIPES

I wish all my friends a very happy Ugadi. Though we don’t celebrate this festival at home , I love Ugadi pachadi and poli with coconut stuffing.. We tamilians celebrate Tamil new year which falls on 14th of this month. We prepare Mango pachadi and rice payasam along with other lunch recipes. My friends here and in Andhra celebrate this festival in a grand manner. I asked them about their lunch menu for ugadi and they gave me a big list.  But I thought of trying this famous ugadi pachadi and obbatu recipe among them. I got these recipes from my friend Megha. She said obattu and ugadi pachadi will be in their menu for sure.. Other than this they prepare Mango rice / puliohara , Vada, sambar , Sundal ,chitranna ( Variety rice) and it goes on.

I’ll start with Ugadi pachadi. Its the easiest pachadi I’ve ever made. We too make mango pachadi on Tamil new year day but its a bit time consuming process. But this recipe needs no cooking. Its a mixture of 6 tastes that signifies all kinds of emotions in life i.e sweet , salt , spice , sour, tangy and bitter.. I liked it very much. Adjust the quantity of ingredients based on your liking. I have also shared bobbatlu / obbattu recipe with step by step pictures. Do try these recipes and enjoy the Ugadi festival !

INGREDIENTS
1 cup -250ml

Raw mango – 1/4 cup Grated jaggery – 3 tbsp Tamarind – Big gooseberry size or 2 tsp extract Red chilli powder – 1 tsp Crushed Neem flower – 1 tbsp (I used dried one, fresh would be fine) Coconut bits – 1 tbsp (optional) Water – as needed Salt – little

HOW TO MAKE UGADI PACHADI - METHOD

Wash and chop the raw mango pieces finely. Soak tamarind in water and take the extract .. In a bowl , take the raw mango pieces  , tamarind extract , red chilli powder , grated jaggery , salt, neem flower and mix well. Add little water to adjust the consistency based on your liking.. Some like it to have it thick and some likes to be thin. Please add water accordingly.

OBBATU / BOLI / PURAN POLI/BOBATTU

Click here to see my latest detailed post on Obbattu

Usually I make poli using the left over channa dal puran. Yesterday when I went for shopping I saw a newly opened stall for selling obbattu and other snacks for Ugadi especially.. I bought some to taste. It was very nice. The thing is they make obbattu in front of us and they serve it really hot. So I was able to see how they rolled , the consistency of dough , puran etc. With that help, I tried it. It was very tasty ..We loved it a lot. It came out soft and thin.

Oil is the most important ingredient here. The more oil you add, the more tasty poli.. Use sesame oil / Gingely oil to get a nice taste. So no need to worry about adding more oil as it is is good for health. Also the consistency of dough should be loose.. It should not be sticky, adding more oil make it non sticky. I have tried to give the quantity of water and oil what I used. Try and adjust if more quantity is needed. Keep the dough covered for 1 hour minimum which also helps to get soft poli. I used obbattu sheet to roll them. In india, you can get in all stores. It costs just 2 rs.. If you don’t get it , you can use either banana leaf , ziplock cover or good quality polythene sheet. Grease it with oil and make the shape.

INGREDIENTS

Click here to see my latest detailed post on Obbattu

For dough Maida / All purpose flour – 1 cup Gingely oil/Cooking oil – 1/4 cup + 3 tbsp Water – 1/2 cup (little less , may be 1 tbsp) Salt – 1/4 tsp Turmeric powder – 1/4 tsp Cooking soda – a pinch (optional) For stuffing / Puran Grated coconut – 1 cup Grated jaggery – 3/4 – 1 cup Cardamom powder – 1/4 tsp Water – Very little Poli / Obattu sheet  - 1 no ( cut into round shape) Ghee – 1 tbsp ( for greasing the poli , optional)

METHOD

Click here to see my latest detailed post on Obbattu

In a wide bowl , take the flour , salt , turmeric powder , soda , oil and mix well.Add water and make a sticky dough. Then add 1 tbsp of oil over the dough and knead well for 5 minutes to make the dough non-sticky. Add one more tbsp of oil if necessary. Lastly add 3 tbsp of oil and cover the dough. Keep it covered for minimum of 2 hours to maximum 8 hours. The more time you keep the dough the more soft it would be. Click here to see my latest detailed post on Obbattu Start making puran now. Grate coconut and jaggery. Grind the coconut in Mixie to make it a fine powder. In a non-stick pan, melt the jaggery adding little water just to cover it.. Strain the impurities using a metal strainer if necessary. Again boil the syrup till it becomes frothy and raw smell of jaggery leaves it. It will take 5-8 mins in low flame.. Then add the grated coconut and mix well till it becomes thick. Switch off the flame and add the cardamom powder. Mix well and allow it to cool.. Now take the dough, knead well for 10 minutes. The dough should be loose , elastic and pliable. Add more oil if it sticks.. Take a small lemon sized ball of dough and equal sized ball of puran. Pat the dough to make a thick small circle and keep the puran in the middle. Bring all the corners to the middle and close the ball. Roll it well. Cut the obbattu sheet into round shape and grease it with oil. Place the ball and press it with your hands to make it very thin. Press it to make it round as per the size of the sheet. Heat dosa tawa , drizzle little oil and put the obbattu along with the sheet and remove the sheet alone in a second . Cook the poli for few seconds , flip it and again cook for another few seconds. Make sure you don’t over cook it. It will be roasted and becomes like an papad. Cooking has to be done very fastly. After removing from the tawa , grease it with ghee for additional taste and flavour.. Enjoy !

Note : After it cools down , you can store them in a box for 2-3 days.

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ANDHRA THALI | ANDHRA LUNCH MENU | ANDHRA VEG MEALS

Its been my long time wish to try other state foods. I really got bored of making my usual sambar, vathakulambu etc.. So with my hubby’s acceptance and guidance, I tried Andhra meals / Andhra lunch menu as a first step. He had tasted andhra food in some restaurants like Nandini, Nagarjuna. So he told me the names of dishes they serve in the platter. I googled and found good recipes from some of the blogs. They came out very well. 

My hubby thoroughly enjoyed all the dishes I made. I too loved it. My daughter who is a fussy eater loved the food. I was very happy that my first attempt in andhra food was a big success at home. While cooking I found some ingredients, they use commonly in almost all the recipes. They use Red chillies , Ginger & Garlic paste , Hing and ajwain. I think these ingredients gives the aroma and spiciness in their food. My house was filled with nice aroma when I prepare all these dishes. People who love spicy foods must try Andhra food. Ok, coming to the platter.

In the above picture you can see Andhra Sambar , Tomato Rasam , Mamdikaya cauliflower pachadi , Ivygourd poriyal  ( Tindora curry) , Palakura pappu . I tried Andhra style paruppu podi /Kandi podi too but I forgot to mention in the thali. I will make a seperate post for it. 

PALAKURA PAPPU / DAL PALAK

My hubby told this recipe tasted exactly like the one he had in restaurants. Thanks a lot sailu’s food .

INGREDIENTS
1 cup - 200ml

Toor dal/red gram dal/kandi pappu – 2 handfuls or 1/4 cup Palakura/palak/spinach leaves –2 small bunches ( washed and finely chopped) Big onion – 1 no ( chopped) Turmeric powder -  a pinch Green chillies – 2-3 nos ( slit lengthwise) Ginger – 1/2 inch piece ( chopped) Thick Tamarind extract – a tsp ( soak berry sized tamarind and add the extract) Salt & water – as needed For seasoning (Use a tsp of ghee) Mustard seeds – 1/2 tsp Cumin seeds/jeera – 1/2 tsp Urad dal- 1/2 tsp Garlic cloves, crushed – 3-4 Red chillies – 2 nos (pinched ) Curry leaves – few

METHOD

In a pressure cooker, place dal, washed and finely chopped palak leaves, onions, green chillies, ginger and turmeric powder. Add 1 to 2 cups of water and pressure cook upto 2 whistles. Heat ghee in a kadai, add mustards seeds and after they start to dance , add cumin seeds, urad dal,  crushed garlic, pinched red chillies and curry leaves and fry for half a minute. Add this to the pressure cooked dal along with salt and combine. Add the tamarind extract and cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.Add water if necessary Enjoy mixing with plain white rice and ghee !!

NOTE

1. For variations u can try sauting the onions , green chilles , palak leaves in little oil before pressure cooking with dal.
2. Always do the seasoning in the end.
3. If you want, you can do the seasoning using oil and add little ghee on top of the dal.
4. Give a standing time of at least half an hour before serving for all the tastes to blend.

  ANDHRA SAMBAR

I got the following recipes from here. If you want to try varieties of Andhra thali, you must visit this blog to get a good idea. She has given a nice collection of recipes. Thanks Srinithya.

INGREDIENTS

Carrot,potato – 1 no each Drumstick- 1 no Tomato  - 1 no (chopped) Big onion –1 no ( chopped) Toordal- 1/2 cup Gooseberry sized tamarind – soak in warm water. Red chilli powder – 1/2 tsp Madras sambar masala / any sambhar powder – 1 tsp Poppy seeds/gasalu-1 tsp Coconut dry / kobbari –2tsp Ginger garlic paste- 3/4 tsp Oil-2 tbsp To temper Mustard seeds -1 tsp Jeera / cumin seeds –1 tsp Hing -2 pinches Red chillies – 1 no ( pinched to two)

coriander leaves – to garnish.

METHOD

Pressure cook toor dal and the vegetables . Set aside. Dry roast poppy seeds, grated coconut and grind it to make a paste along with sambhar powder. keep aside. In a wide mouthed kadai , add oil and temper the mustard seeds , jeera , hing and turmeric. Add the G&G paste and saute well. Add the chopped onion and tomato pieces. Saute till tomato turns mushy. Add the tamarind extract and salt , few curry leaves.Allow it to boil for few mins. Now add the cooked dal and veggies along with ground poppy seeds paste. Boil for 10 mins in medium flame. Remove and add coriander leaves. Serve with hot , plain white rice adding little ghee !!

NOTE

1. The vegetables should not be over cooked.
2. As per the original recipe , madras sambar masala is used . But I used my home made sambar powder.
3. I also used red chillies while tempering and i tempered at the end.

MAMDIKAYA CAULIFLOWER PACHADI | RAW MANGO CAULIFLOWER PACHADI

Thought she has given varieties of pachadi in her blog, I chose this one just becoz of this combination. I wanted to try this combo and as it sounded unique and different. I’ve got an yummy raw mango dish to add in my mango recipes list.

INGREDIENTS

Green Raw mango pieces  - 1 no ( medium sized) Grated cauliflower florets -1/2 cup Garlic cloves – 5-6 nos ( chopped) Red chilli powder –  1 to 2  tsp Roasted cumin fenugreek powder - 1/8 tsp Turmeric powder -1/8 tsp Chopped garlic pods-3 tbsp Salt- to taste Water – As needed. To temper Oil-1 tbsp Mustard seeds-1 tsp Jeera – 1/2 tsp Curry leaves chopped – few Hing-2 pinches

METHOD

Peel the skin of raw mango and chop it finely. (Its better if you grate it ) Remove the cauliflower florets and add in boiling water along with little turmeric powder and salt. Remove and grate it. Set aside. Heat oil in a pan add mustard, jeera , curry leaves and hing Add garlic and fry till brown.Now add veggies and fry for 2 seconds and close lid and cook till soft,stir in middle to avoid burning. Add little water if necessary. Add chilli  powder , turmeric powder and salt. Mix and cook for sometime. Serve with rice as a side dish !!

TINDORA TOMATO CURRY | IVYGOURD TOMATO STIR FRY

I have never used tindora in my cooking. For a change, I tried this curry . My husband who hates tindora loved this a lot. 

INGREDIENTS

Dondakaya/ivy guard chopped length wise-1 cup Chopped tomato –1 no Chopped big onion – 1no G&G paste – 1/2 tsp Red chilli powder- 2 tsp Salt-to taste Curry powder-2 tsp ( i used garam masala powder) Dry coconut powder-1tsp ( i used grated coconut) Turmeric-1/8 tsp Oil-3 tbsp To temper Mustard seeds-1 tsp Jeera  - 1/2 tsp Curry leaves- few Coriander leaves- few to garnish

METHOD

Pressure cook ivy guard pieces till done, drain excess water and set aside. Fry the pieces in 1 tbsp of oil until crisp and set a side Heat oil in a pan and  temper all the above ingredients. Add onion  , ginger garlic paste and fry for 5 minutes till raw smell emanates. Then add tomatoes and cook till soft. Add all the powders, salt and ivy guard pieces. Fry for 5 more minutes. Add coriander leaves and serve. It smells and tastes gr8 with rice as well as roti. !!

NOTE

1. I dint deep fry the tindora pieces instead I shallow fried it for sometime and proceeded the recipe.
2. Make sure the tindora is not overcooked while pressure cooking.

TOMATO DAL  RASAM

I made slight changes in the actual recipe to suit my hubby’s taste. It tasted excellent and flavourful the next day. I reheated the rasam and used the same for two days.

INGREDIENTS

Finely chopped tomatoes-3 nos Berry sized Tamarind Cooked tuvar dal -1/4 cup Ajwain/vamu /carom seeds/omam-1/2 tsp Hing-2 pinches Crushed garlic- 4 cloves salt-to taste Red chillies-2 nos Turmeric powder -2 pinches Black pepper powder – 1 tsp To temper Mustard seeds – 1/2 tsp Jeera – 1 tsp Curry leaves – few Coriander leaves – to garnish.

METHOD

Pressure cook toor dal with little turmeric powder till mushy and set aside. In a cooking bowl,  add water, tomatoes and tamarind. Cook till soft and reserve the boiled water.  Grind the tomatoes and tamarind to make a paste. Crush ajwain with hands and set a side. Heat oil in a pan add cumin, mustard, hing, ajwain and dry chillies. Fry well and add garlic pieces.saute till golden brown. Now add mashed dal, tomato paste, water, crushed ajwain, pinched red chillies, salt and pepper powder. Boil for sometime. I added little sugar while boiling. Garnish with coriander leaves.  Serve hot !!

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