Ugadi / Gudi Padwa Thali (lunch)

A very Happy Ugadi, Gudi Padwa to my blog visitors, readers and friends. Ugadi is a festival celebrated in the Deccan region of India. It basically marks the first day of a new year according to Panchang, which is an Indian calendar (a lunisolar calendar). 
Outside their front doors, I used to see people (mostly Maharashtrians) put up a stick with a kalas (gudhi) and piece of cloth on it with few mango leaves along with neem leaves and a garland of bright colored flowers. Didn't quite know the significance of it but eventually came to know that the Gudhi symbolizes Lord Rama’s victory and happiness on returning to Ayodhya after slaying Ravana. Since a symbol of victory is always held high, so is the gudhi (flag). It is believed that this festival is celebrated to commemorate the coronation of Rama post his return to Ayodhya after completing 14 years of exile. Well there are various stories and theories in different regions where Ugadi is celebrated.

Now moving to our favorite subject, Fooood!!:) No celebration is complete without cooking some delicious food. The lingering aroma that fills up our homes is very heartwarming and it gets me all nostalgic. On this festival mostly seasonal veggies are cooked like young jackfruit, tendli, kala chana, raw mango, raw cashews etc along with the fried fritters and a sweet dish. I have my own version of Ugadi Thali. :)

Let's check few recipes on the plate(thali) here.

Medu Wada:
They are so yum that I resist making them due to the fact that I cannot stop hogging it :)
Ingredients:
1/2 cup Urad dal soaked overnight (or 6 hours)
2 green chillies chopped
10 curry leaves
1 inch ginger chopped(optional)
5-6 peppercorns (optional)
big sliced pieces of coconut (optional)
salt as per taste
Oil to fry

Preparation:

• Grind the soaked Urad dal using very little water. It must be a paste like consistency. 
• Take it out in a bowl. Add other ingredients and mix it all nicely. 
• Heat the oil for frying medu wadas, this is again tricky. If your batter is of correct consistency you can make wadas easily by making a hole in the center else it can get messy. Wet your palm with some water, scoop some batter in your palm, make a hole in the centre with your thumb and slowly slide in the oil. Be careful:) we dont want any accidents.
• If you can't do it, no worries you can just scoop little portion of the batter with a spoon to make a ball and deep fry the wadas on med flame till it is brown on all sides. 
• Use a slotted spoon to take it out and place on paper towel to drain out the extra oil from the wadas. Serve it hot with chutney, sambar, rasam. 

UGADI LUNCH

Chana Masala:
This is a version without ginger garlic paste and hence has little mild flavor.
Ingredients:
3 cups cooked chickpeas (chole)
1 onion chopped
2 tomatoes chopped
1/2 tsp chilli powder
1/4th tsp turmeric (haldi)
1/2 tsp cumin powder
1 tsp coriander powder
1/4th tsp pepper powder
2 green chillies(optional)
1 tsp garam masala (or chole masala)
cilantro for garnish
3 tbsp oil
Preparation:

• In a pan heat oil, add onions and let it sweat, after it browns add tomatoes, saute it for few minutes. 
• Once the tomatoes are cooked add all the powders saute for few seconds and add cooked chickpeas. Adjust water as you like it (add about 1 1/2 cups water). 
• Bring to a boil and then simmer for few more minutes. 
• Garnish with cilantro. Serve hot.
  

Koshimbir
This is a mixture of grated vegetables and lentil along with seasonal raw mangoes which makes it irresistible.
Ingredients:
2 tbsp moong dal soaked for 1-2 hours
1/4th cup grated carrots
1/4th cup grated cucumbers
1/4th cup grated raw mango
1 tbsp grated coconut
2 green chillies slit
salt as per taste
handful chopped cilantro for garnish
For temepring:
3 tsp oil
1/2 tsp mustard seeds
7-8 curry leaves
pinch asafoetida(hing)
Preparation: 

• Mix all the ingredients in a bowl and keep aside. 
• Make a tadka/tempering by heating oil, add mustard seeds as they splutter add hing, curry leaves and pour it over the koshimbir. Serve it at room temperature.

GUDI PADWA LUNCH

Follow the links to other recipes:

Dalitoy

Plain Rice

Shrikhand


Coconut Ginger Chutney

Njoy!! happY cookinG!!

Health Benefits: This ugadi plate is full of proteins, minerals, vitamins, fibre and low calorie grains. If you can stick to eating couple of medu wadas you have a winner lunch thali :)