5 traditional Ugadi recipes you can try at home

The festival of Ugadi is here and so is the time to indulge in some traditional delicacies. Ugadi is a special festival of South India and is considered to be the first day of the creation of the universe. This is why Lord Brahma is worshipped on this day. Prepare these delicious traditional recipes on Ugadi and enjoy the festival with your family and loved ones.

Ingredients required- 1/2 cup moong dal, 4 tablespoons grated coconut, 1 tablespoon lemon juice, 1 tablespoon mustard seeds, 2 stalks of curry leaves, 1 cup grated cucumber, 2 tablespoon coriander leaves, 1 tablespoon vegetable oil, 1/4 teaspoon asafoetida, 1/4 teaspoon black pepper and salt as per taste.

Method-

• Soak moong dal in water for an hour. Now add it to a pan, along with water and let it boil for a few minutes until a bit tender. Now drain and set the dal aside.
• Add grated cucumber, coconut, coriander leaves, lemon juice, salt and black pepper in a bowl. Add the moong dal and mix well.
• Heat oil in a pan, add mustard seeds, asafoetida, curry leaves and let it crackle for a while. Add the tempering to the salad and mix gently.
• Your delicious salad is ready to be served.

Ingredients required- 1 teaspoon neem flowers, 2 tablespoon tamarind, 4 tablespoons cubed coconut, 1 small green chilli, 4 tablespoon jaggery, 2 cup water and 4 tablespoons cubed raw mango.

Method-

• Take two cups of water and soak the tamarind in it for some time. Later, squeeze out the pulp completely, strain it and collect the tamarind water in a bowl.
• Now add the jaggery to the bowl and mix well. Add small chunks of coconut and raw mango to the bowl. You can also add some chopped dry fruits if you wish.
• Add 1 tsp neem flowers, slit green chilli in it and mix. Let it chill for 30-40 minutes. Your refreshing Bevu Bella is ready to be served.

Ingredients required- 1/4 cup moong dal, 1/2 cup rice, 4 cup milk, 250 gm powdered jaggery, 10 cashews, 10 almonds, 10 raisins, 4 teaspoon ghee, 1 cup water and 1 teaspoon powdered green cardamom.

Method-

• Soak the rice and dal in water for 20 minutes.
• Heat a pan on medium heat. Add powdered jaggery in it, add 1/2 cup water and let it melt. Once it melts and forms a smooth paste, turn off the heat.
• Add milk to a pan and let it come to a boil. Now drain the rice, dal and add it to the milk. Add 1/2 cup water and let it cook for 10-15 minutes.
• Heat the ghee in a small pan, add raisins, almonds and cashews. Fry them until golden.
• Now add fried nuts, jaggery paste and cardamom powder to the milk mixture. Mix well and let it cook for another 10 minutes.
• Your Bellam Paramannam is ready to be served.

Ingredients required- 1 cup rice, 2 tablespoon roasted peanuts, 1 teaspoon chana dal, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric, 1 tablespoon vegetable oil, 1 piece dry red chilli, 3/4 cup grated raw mango, 1 teaspoon mustard seeds, 1 teaspoon urad dal, 2 stalks of curry leaves, 3 teaspoons grated coconut and salt as per taste.

Method-

• Cook the rice in your usual way. Once cooked, set them aside for later usage.
• Heat oil in a kadhai, add asafoetida, dry red chilli, curry leaves, chana dal and urad dal. Let them splutter for a few minutes.
• Add the raw grated mango and turmeric powder. Mix well. Saute for a few minutes until the mango starts shrinking.
• Lastly, add cooked rice and mix well. Add salt as per your taste.
• Garnish with roasted peanuts, grated coconut and serve.

Ingredients required- 4 medium brinjals, 1 teaspoon mustard seeds, 1 stalk curry leaves, 1 cup onion, 1 teaspoon Kashmiri red chilli, 1 tablespoon coconut powder, 1 teaspoon ginger, 1 teaspoon garlic, 2 cloves, 2 tablespoon vegetable oil, 1 teaspoon cumin seeds, 1 green chilli, 1 teaspoon turmeric, 1/2 cup tamarind extract, 2 tablespoon roasted peanuts, 1/2 teaspoon coriander seeds, 1/2 inches cinnamon and salt as required.

Method-

• Firstly chop brinjals by slitting them into four parts without removing the stalk. Now dip them in salt water for some time.
• In order to prepare the stuffing, roast peanuts, sesame seeds, cloves, cinnamon stick, coconut powder and coriander seeds. Roast on low flame for 2-3 minutes. Let it cool down a bit and add the mixture to a blender. Also add garlic, ginger and green chilli, ½ cup onions and salt as per taste. Add 2-4 tbsp water and blend to form a thick paste.
• Stuff the slit brinjals with this masala properly.
• Prepare the curry by heating some oil in a pan. Add ½ cup onions, curry leaves, mustard seeds, cumin seeds, turmeric and red chilli powder. Now add tamarind extract and mix well.
• Drop in the stuffed brinjals, add water if the curry seems too thick. Cook for 2-3 minutes and serve.