Thursday, April 7, 2016

Ugadi Recipes 2016 | Ugadi Menu

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Ugadi festival is on the 8th of April,which is tommorow. Ugadi is a major festival in Andhra and Karnataka as it is considered as the start of a new year.On Ugadi day, we prepare 'Ugadi Pacchadi' which is a mix of all the basic tastes 'shadruchulu'. It is a mix of tamarind juice, salt, chopped raw mango, jaggery and neem flowers and is adjusted according to our taste buds.
We usually prepare either 'Holige (Obattu)' or 'Boorelu (Poornalu)' or 'Bele Kadubu' for Ugadi as the main sweet along with some kheer/payasam and other festival delicacies.At our place,the usual Ugadi menu comprises of Maavinkayi Chitranna ( Raw mango rice) ,stir fry, vada, sundal, Holige Saaru, Holige, Payasam and Rice.
I am trying to give various options for Ugadi menu in every category to make your planning easy.So please go through it and celebrate the festival with more fun and food.
ugadi menu

Check here to find out how to make Ugadi  Pacchadi for Ugadi.

Traditional Sweet Varieties:
  1. Chakkara Rekulu | Crispy Sugar Poli
  2. Hoornada Holige/Obbattu
  3. Halu Holige | Paal Poori | Paala Obabttu 
  4. Boorelu | Sukkinunde | Suzhiyan
  5. Groundnut Holige | Shenga Holige
  6. Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings
  7. Karida Kayi Kadubu | Fried Modak with Coconut stuffing
  8. Garugu Hollige/ Hollige with rice flour-coconut filling
  9. Pooran (Puran) Poli | Bobbatlu
  10. Sajjappa | Sojja Appalu | Halwa Poori
  11. Til Poli | Sesame Holige | Nuvvula Bobbatlu
 Sundal & Stir fry varieties:
  1. Chana Dal Sundal
  2. Lobia Sundal/Alasandula Guggillu
  3. Kabuli Chana Sundal
  4. Kala Chana Sundal/Black Chickpeas Sundal
  5. Peanut sundal
  6. Sweet corn Sundal 
  7. Mixed Bean Sundal 
  8. Kosambari | Moong dal Salad 
  9. Beans Stir fry
  10. Beans-carrot Palya
  11. Raw Banana Stir fry
Vada/Snack varieties:
  1. Alasandula(Lobia) Vada/Fritters
  2. Aratikaya(Raw Banana)  Bajji
  3. Punugulu/Dosa Batter Fritters
  4. Masala Vada/Chana dal Vada
  5. Medu Vada
  6. Mixed Dal Ambode(Vada)
  7. Mosaru Ambode/Dahi Dal Vada
  8. Dahi Vada/Perugu Vada/Mosaru Vade
  9. Saggubiyyam Bonda/Sago Bonda
  1. Korra biyyam Payasam | Foxtail Millet Kheer
  2. Mango Sheera | Mango Sooji Halwa 
  3. Moong Dal Kheer / Pesara Pappu Payasam
  4. Moong Dal Kheer - version 2 with sugar 
  5. Paal Payasam | Rice Kheer with Chana dal - using pressure cooker method
  6. Paal Payasam / Rice Milk Pudding
  7. Rava Payasam | Sooji Kheer 
  8. Rasayana | Balehannu Rasayana
  9. Sabudana(Sago) Kheer | Saggubiyyam Payasam
  10. Semiya Kesari 
  11. Semiya Kheer | Vermicelli Payasam
Rice Varieties:
  1. Aava Pettina Pulihora | Tamarind Rice with Mustard flavor
  2. Chintapandu Pulihora- Andhra Style
  3. Coconut Rice
  4. Dabbakaya Pulihora/Indian Grapefruit Rice
  5. Lemon Rice/Chitrannam
  6. Mamidikaya Pulihora/Maavinkay Chitranna
  7. Methi Peas Bath | Menthya Batani Anna
  8. Pulihora/Puliyogre
  9. Raw Mango Rice/Mamidikayi Gojju Annam
  10. Vangi Bath

2 comments:

SARADA DEVI said...

WOW! EXCELLENT COMPILATION OF ALL UR ARTICLES APPROPRIATE TO THIS FESTIVAL IS LAUDABLE

Anonymous said...

Hi Prathibha,
Fan of your recipes here.Your write ups are equally beautiful.I have tried many of your recipes, we all loved them.My most favorite being Holige. Like you I grew up in Karnataka and Andhra. I moved to USA,after my wedding. Away from India, I missed many things. You know how food has associated memories, for me Holige reminded of happy times at my parents' home in Karnataka. Anyway, once I saw your recipe for holige, I tried it. They came out well, but the edges were brittle ( we call it pelusu in Telugu). It may be because my holige rolling skills are bad.I fail to evenly distribute poornam all the way to the edges, they remain bland and brittle. So my question is the brittleness - is it because of my poor rolling skills or because my Holige rawa is stale ( I keep it in freezer all the time, bought during my last trip to India a couple of years ago )Love, Sushmita

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