Tag Archives: Ugadi

Senaga Pappu Kattu Charu

Senaga Pappu Kattu Charu

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Senaga Kattu Charu is usually made when preparing Purnam Polelu or Purnam Garjalu / Kajjikayalu in which the main ingredient is Bengal gram.  This is made with broth left over after boiling Bengal gram.

Ingredients:
Left over Bengal gram broth
Boiled Bengal gram paste – 1 tbsp
Tamarind – 1 big lemon sized
Jaggery – 1 small lemon sized
Green Chilies – 2
Onion (optional) – 1 small
Curry leaves – 2 twigs
Coriander – 1 bunch
Ginger garlic paste – ¼ tsp
Salt – 2 tsp
Oil – 1 tbsp
Senaga Pappu Kattu Charu Ingredients
Preparation:
Sort, soak & extract pulp from tamarind.
Chop onion & green chilies.
Make tadka using oil, mustard, cumin, green chilies, onion and curry leaves.
Add tamarind juice, salt, ginger garlic paste & turmeric.
Once heated, add broth, jiggery & Bengal gram paste.  Bring it to boil & turn the heat off.
Add coriander & serve it with rice.

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Mamidikaya Pachadi

Mamidikaya Pachadi

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Mamidikaya Pachadi also called Mamidikaya Chutney is traditionally made on Ugadi, Telugu New Year’s Day.  However, it can be made on any day the raw mangoes are available.  The tangy taste marks its specialty and when served with hot rice & ghee, it will be irresistible.

Ingredients:
Raw Mangoes – 1 medium sized
Curry leaves – 2 twigs
Red chili powder – 1 ½ tsp
Salt – 3 tsp
Turmeric – ¼ tsp
Cumin & fenugreek seeds powder – 1 tsp
Oil – 1 tbsp

Mamidikaya Pachadi Ingredients

Preparation:
Slice mango into pieces.
Dry roast cumin & fenugreek seeds & grind them into fine powder.
Now grind all the ingredients together and make it into a fine paste.
Make tadka using oil, cumin, mustard seeds & curry leaves.
Mix it with ground paste & serve with hot rice and ghee.

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Ugadi Pachadi

Ugadi Pachadi

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This Ugadi Pachadi is traditionally made on Ugadi, Telugu New Year’s Day.  Nowadays it is being made in metal utensils but traditionally it was made in earthen pots.  The taste varies considerably and the one made in earthen pots is superior.

This is usually made using 6 tastes and each signifying an experience of life.  Some make this without using all the 6 tastes.  It varies region to region & family history/traditions.  We do not use Salt (fear) & Chilies/Pepper (Anger) but some do.  If you like, you  can add them when preparing this.

Neem flowers – Bitterness signifying sadness
Jaggery – Sweetness signifying happiness
Raw mango – Tangy signifying surprise
Tamarind – sour signifying disgust

Ingredients:
Roasted bengal gram
Neem flowers
Finely sliced raw mango cubes
Poppy seeds
Grated dry coconut
Jaggery
Tamarind
*Jaggery & tamarind should be in 1:1 ratio
Ugadi Pachadi Ingredients
Preparation:
Sort tamarind and soak it in little water along with Jaggery for about 30 min.
Now by adding little water, extract the tamarind juice.  It should be like a thick sauce.
Once done, add water as per your taste and strain it.  If you can take concentrated juice, add less water.
Refrigerate and serve chilled by adding rest of the ingredients as per individual’s interest.

This is usually made using 6 tastes and each signifying an experience of life.  Some make this without using all the 6 tastes.  It varies region to region & family history/traditions.

Neem flowers – Bitterness signifying sadness

Jaggery – Sweetness signifying happiness

Raw mango – Tangy signifying surprise

Tamarind – sour signifying disgust

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Mamidikaya Pappu

Mamidikaya Pappu

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This simple recipe is liked by many and fills your mouth with  tangy mango taste.  It can be made anytime raw mangoes are available but is traditionally made on Ugadi, Telugu New Year’s Day.

Ingredients:
Raw Mangoes – 1 medium sized
Onion – 1 medium sized
Yellow Lentils – 1 ½ cup
Curry leaves – 4 twigs
Jaggery – a small lemon sized piece
Ginger Garlic Paste – ¼ tsp
Salt – 2 tsp
Red Chili Powder – 1 ½ tsp
Turmeric – ¼ tsp
Oil – 2 tbsp
Mamidikaya Pappu Ingredients
Preparation:
Sort & soak Yellow Lentils in 3 cups of water for 5 min.
Meanwhile, chop onions & cut mangoes into medium sized cubes.
Pressure cook the lentils adding turmeric for a whistle and keep it aside.
Prepare tadka using oil, mustard, cumin seeds, curry leaves and chopped onions.
Now add mango cubes, salt, chili powder and ginger garlic paste.
Sauté it for 2 minutes and add the cooked lentils.
Allow it to cook for another 2 minutes.
Turn the heat off & serve it with chapathi or rice.

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