Ugadi Special Food – A Festive Feast

Having had the opportunity to frequent Andhra right from my young age, this region has always fascinated me with its distinctive cuisines.

Exploring the timeless flavours, secret recipes handed over amidst the aroma and warmth of kitchen walls – I have come to realise that – “if measurements and precision are an integral part of cooking so is the passion to render your soul into it”.

Perception of festive occasions are not just limited to wearing new clothes, getting together with friends and families but on the other hand these are legacies, values and traditions which have been handed over for many generations.

With Ugadi, the advent of  new year, I have managed to share the recipes of some very traditional and authentic dishes which are made during this august occasion. Here is my menu for the Ugadi festival:

Let’s get started right away.

Pesara Pappu Payasam | Green Gram Dal Kheer Recipe

“Payasam” has been a quintessential dessert throughout the history of Indian culinary world. Traditionally, this is served first during any festive occasion or celebration, symbolizing that all beginnings deserve to be started on a sweet note.  Pesara pappu payasam is a traditional lentil-based sweet dish simmered with milk and jaggery.

Ingredients

  • Moong Dal (Green Gram Dal) – 3/4 cup
  • Jaggery -1 1/4 cup
  • Water – 1/4 cup
  • Milk – 2 1/2 cups
  • Cashew nuts – 2tbsp (halved)
  • Ghee – 1 tbsp
  • Cardamom – 1tsp (powdered)

How to prepare Pesara Pappu Payasam

Soak Moong dal for about an hour.

Add one cup of milk to moong dal and pressure cook for approximately 6 to 8 minutes. An alternate suggestion would be to cook in an open and heavy bottomed utensil, until soft. I chose to pressure cook, since it saves time.

Do not overcook the dal, since it has to retain some amount of texture.

Melt the jaggery along with water, once the jaggery is dissolved completely drain it by running through a sieve to remove impurities if any.

Now mix jaggery, the remaining milk, cooked lentils, powdered cardamom and simmer till well combined.

Once the consistency thickens, remove from stove.

In a separate pan, heat ghee and fry the cashew nuts. Once they turn golden brown pour it in to the “payasam” .

It can be served both hot or chilled.

  • Boorelu Recipe

Boorelu Recipe

Boorelu, a popular delicacy is an integral part of the Andhra Cuisine. These are sweet fried dumplings with not just varied flavours but textural varsity as well. As one takes a small portion of the crunchy outer covering, a burst of sweetness along with the scintillating aroma of cardamom leaves you in a state of absolute bliss.

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Ingredients

  • Urad Dal – 3/4 cup
  • Raw Rice – 1 1/4 cup
  • Water as required

How to prepare the outer covering of Boorelu

Soak the Urad dal and rice separately for at least 6 – 7 hrs.

After soaking them for the stipulated time, grind urad dal by adding just a little bit of water as and when required. Ensure that you do not make the batter too runny.

Meanwhile, drain excess water from the soaked rice by transferring it to a sieve. Leave it for a while so that rice is void of water content absolutely.

Once you grind urad dal into a fine paste, pour the contents into another container.

Grind the rice without adding any water, it will turn in to a coarse powder, at this point add the ground urad dal, with a pinch of salt. Blend in till it becomes a homogeneous mixture. Take care not to over-grind the mixture. The coating comes out crispier if the batter is slightly coarse.

Transfer the ground mixture to a bowl.

>For the Stuffing

  • Chana Dal – 1 cup
  • Jaggery – 1 cup
  • Grated Coconut – 3tbsp (optional)
  • Cardamom – 1/2 tsp (crushed)

Soak Chana Dal for about a couple of hours. Boil it in a pressure cooker for about 7 to 10 minutes. Let it cool. Drain excess water. Grind the dal in a mixer or you can use a masher to make it in to a smooth paste.

In a seperate container, add about 1/4 cup of water to the powdered jaggery and boil it till the jaggery is totally dissolved.

Run it either through a strainer or a clean muslin cloth to get rid of the impurities.

Now take a thick bottomed pan add the strained jaggery, grated coconut and mashed chana dal and combine.

Keep stirring till the mixture thickens and starts curling into a ball. Do not overcook the mixture, since it hardens further on cooling.

Once the mixture is ready, divide them and roll them in to about 12 – 13 balls. You may increase or decrease the numbers depending on the size you want.

Now dip the ball into the outer covering paste you had prepared earlier, with the help of a spoon.

Ensure that the filling is covered evenly from all sides. Drop this carefully in a skillet of hot oil.

Repeat the process, it is easier to handle if you fry them in batches of four.

Turn them with caution so that they are cooked and even toned from all sides.

Once they turn golden brown remove them from the oil and rest on a paper towel so that any excess oil gets removed.

Piping hot “Boorelu” is ready to be devoured.

The fun and best way to get the authentic flavour is to split it into two and douse it with a liberal amount of Ghee and gobble them!

All those calorie-conscious people, let your guard down once in a while and indulge

  • Bobbatlu

Bobbatlu | Pooran Poli Recipe

Bobbatlu, a sweet flat bread, conveniently gets different names as it transcends the regional and geographical barriers. One common thread that holds this sweet dish is the fact that inspite of the myriad names, the technique and few ingredients are kept intact, no matter what. The lentils may vary depending on the region one belongs to, for instance Bengal gram Dal may be substitued with Toor dal or moong dal.

READ ALSO:
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Ingredients

For the outer Covering

  • All Purpose Flour – 1 cup
  • Sesame Oil – 1tbsp
  • Water – 3 tbsp
  • Turmeric Powder – just a pinch
  • Salt – just a pinch

Mix in the all-purpose flour, salt, turmeric and run through with your fingers.

Combine water, oil and make a soft dough. Knead well for about 5 -7 minutes. It should turn shiny and elastic as you work on it. Keep it covered and rest for a minimum of 2 to 3 hrs.

For the filling

  • Channa Dal – 1 cup
  • Grated Coconut – 1/2 a cup
  • Jaggery – 1 1/2 cup
  • Cardamom – 1/2 tsp
  • Ghee – 2 tbsp
  • Water – 1/4 cup

Soak Chana Dal for atleast 3 hrs, pressure cook for about 10 minutes till tender, strain and mash. Cool and keep aside.

Melt the jaggery along with water, strain to get rid of impurities.

Take a heavy-bottomed pan, add melted jaggery, grated coconut, cardamom powder, mashed chana dal and cook till the mixture thickens and furls. Let the mixture cool. Divide them in to equal portions (size of a lemon).